Salt Bar & Club

An Indian-style tomato soup, lighter and more spiced than Western versions. Flavored with cumin, ginger, and coriander. Savory, tangy, and warming.

A lentil and spinach soup. Wholesome and nutritious with mild spices. A warm, comforting starter.

A simple plate of sliced fresh vegetables like cucumber, tomatoes, and onions. Served with lemon to squeeze over. Acts as a palate cleanser.

A salad of fresh mixed greens. Light and crunchy.

Grilled chicken served with mixed vegetables. Smoky from the grill and seasoned with herbs. A healthy and protein-rich option.

Vegetable patties spiced with herbs and pan-fried. Crispy on the outside, soft inside. Savory and aromatic.

Broccoli florets marinated in a rich cream and cheese mixture, then grilled. Smoky, creamy, and mildly spiced.

Assorted vegetables marinated in yogurt and spices, then roasted in a clay oven (tandoor). Charred, smoky, and flavorful.

Cottage cheese (paneer) cubes marinated with cream and plenty of black pepper. Grilled for a smoky flavor with a peppery kick.

Spicy grilled cottage cheese. 'Angara' implies a fiery or smoky preparation, often smoked with charcoal for deep flavor. Spicy and savory.

Delicate patties made from hung yogurt (curd) and spices, lightly fried. Very soft, creamy interior with a crispy exterior. Tangy and savory.

Indian-style spiced scrambled eggs with sautéed onions, tomatoes, and chilies. Savory and hearty. Often eaten with bread.

Boneless chicken chunks marinated in cream ('malai') and mild spices. Grilled until tender. Creamy, mild, and smoky.

Chicken pieces marinated in yogurt and traditional red spices from Punjab. Grilled in a tandoor. Smoky, spicy, and succulent.

Boneless chicken marinated with white pepper, cardamom, and cream. Grilled in a clay oven. A milder, aromatic kebab.

Chicken marinated with green chilies and herbs like cilantro or mint. Spicy and herbaceous with a smoky char.

Fish fillets coated in a spiced gram flour batter and deep-fried. Crispy and savory, similar to fritters. Popular street food from Amritsar.

Fusion dish featuring fish chunks marinated in basil pesto and grilled. Herbaceous and smoky.

Skewers of minced mutton (goat or lamb) mixed with spices and coated with chopped peppers and onions ('gilaf' means cover). Juicy and flavorful.

Flat, round patties of minced mutton with spices, tomatoes, and herbs. Shallow-fried until crisp on the outside. Rich and meaty.

Prawns marinated heavily with garlic ('lasoon') and spices, then grilled. Smoky, garlicky, and savory.

Potato dishes. Jeera Aloo is potatoes tossed with cumin seeds. Aloo Do Pyaaza features potatoes with plenty of onions. Both are dry, spiced stir-frys.

A spicy vegetable curry from Kolhapur region. The sauce is rich, often containing coconut and red chilies. Bold and flavorful.

Spicy chickpea curry made in the style of Amritsar. Darker in color and rich in spices like ginger and coriander. Hearty and savory.

A semi-dry curry of mushrooms and onions ('do pyaza' implies onions used in two stages/forms). Savory and spiced.

Cottage cheese cubes in a smooth spinach puree sauce, flavored prominently with garlic ('lasooni'). Healthy and creamy.

Cottage cheese cooked with bell peppers and tomatoes in a wok (kadhai). Spiced with coriander and dry chilies. Semi-dry and aromatic.

Grilled cottage cheese cubes simmered in a rich, creamy tomato sauce. Mildly sweet and tangy with a buttery finish.

Boiled eggs served in a spiced onion and tomato gravy. Savory and home-style comfort food.

Classic Indian chicken stew with a thin, spicy gravy made from onions, tomatoes, and ginger-garlic. Best eaten with rice or bread.

A dish made with minced or shredded chicken cooked in a rich, creamy spiced gravy, often garnished with egg. Soft texture and savory.

Chicken in a rich, buttery, creamy tomato sauce. 'Dhaba style' implies a more rustic, spicy version than the sweet restaurant version.

Chicken cooked with peppers and spices in a wok. Enhanced with chilies for extra heat. Spicy and flavorful.

Grilled chicken chunks in a rich, creamy tomato and onion gravy. Similar to Butter Chicken but more savory and spiced.

Grilled fish chunks simmered in a spiced tomato-based curry sauce. Tangy and savory.

Slow-cooked mutton curry, traditionally prepared in a clay pot ('matka') which imparts an earthy flavor. Rich and deep taste.

Prawns cooked in a coconut milk-based curry with spices. Sweet, savory, and creamy with coastal flavors.

A classic Kashmiri lamb or mutton curry. Rich with aromatic spices like cardamom and cloves, and red chili for color. Savory and not too spicy.

Yellow lentil stew tempered with spices fried in ghee. Light, savory, and comforting. A staple dish.

A mix of lentils cooked slow and long, typical of roadside diners ('dhabas'). Smoky, spicy, and rich.

Whole black lentils and kidney beans slow-cooked with plenty of butter and cream. Rich, creamy, and mild.

Steamed white basmati rice. Fluffy and aromatic.

Basmati rice tossed with cumin seeds ('jeera') and ghee. Fragrant and savory.

Spiced rice dish cooked with mixed vegetables. Aromatic with saffron and herbs. Served with yogurt or raita.

Chicken biryani where meat and rice are layered and cooked in a sealed pot ('dum') to trap aroma. Rich, spicy, and fragrant.

Mutton (goat or lamb) biryani slow-cooked with spices. Deeply flavorful meat and aromatic rice.

Thin, soft flatbread folded like a handkerchief ('rumal'). Light and chewy.

Whole wheat flatbread baked in a clay oven. Crispy on edges and soft in center.

Leavened flatbread baked in a tandoor. Soft, fluffy, and slightly chewy.

Naan bread topped with minced garlic and coriander before baking. Aromatic and savory.

Naan stuffed or topped with cheese, chilies, and garlic. Rich, spicy, and savory.

Mildly leavened flatbread, often stuffed with spiced fillings like potato or onion. Soft and satisfying.

Kulcha stuffed with a mix of vegetables and paneer.

Layered whole wheat flatbread ('laccha'). Crispy and flaky layers, flavored with mint and spices.

Thin, crisp discs made from lentil flour, roasted over dry heat. Crunchy and savory.

Roasted papad topped with a spicy salad of chopped onions, tomatoes, chilies, and herbs. Crunchy and refreshing appetizer.

Roasted peanuts tossed with spices, chopped onions, and chilies. A spicy, crunchy snack.

An assortment of different types of papadums (lentil crackers). Served for sharing.

A platter of Indian bar snacks. Includes puffed rice ('muri'), peanuts, and chickpeas. Salty and spicy, pairs well with drinks.

Fresh plain yogurt. Cool and creamy, helps balance spicy food.

Yogurt mixed with tiny fried chickpea flour balls ('boondi') and spices. Creamy with soft or crispy texture.

Yogurt mixed with chopped fresh vegetables like cucumber and tomato. Seasoned with cumin. Refreshing side dish.

Yogurt mixed with sweet pineapple chunks. A sweet and savory accompaniment.

A warm carrot pudding made with grated carrots, milk, sugar, and nuts. Sweet and rich.

Deep-fried milk solid dumplings soaked in rose-flavored sugar syrup. Very sweet, soft, and warm.

Soft cottage cheese dumplings soaked in sweetened, thickened milk flavored with cardamom and saffron. Served cold. Creamy and delicate.