The Royal Mughlai Menu

Slow-cooked traditional Purani Dilli style buff nahari with aromatic spices, rich gravy, and authentic degi flavor.

Tender, succulent shank meat (bong) slow-simmered in rich aromatic degi nahari gravy.

A perfect combination of melt-in-mouth buff nahari and buttery bone marrow simmered in authentic deg.

The ultimate royal feast: premium tender bong meat, slow-stewed gravy, and whole bone marrow.

Traditional gelatinous trotters simmered overnight with warming herbs and spices in sealed degh.

Rich, wholesome slow-cooked blend of shredded buff meat, cracked wheat, lentils, and desi ghee tarka.

Tender baby goat meat simmered in slow-cooked degi nahari gravy with fragrant mace and nutmeg.

Authentic Purani Dilli style buff qorma with caramelized onions, thick yogurt, and whole spices.

Whole spice buff stew prepared with whole red chillies, coriander seeds, fresh sliced ginger, and garlic.

Royal mutton qorma cooked in golden fried onion paste, yogurt, and aromatic garam masala.

Tender tandoori chicken cooked in velvety tomato, butter, and cream gravy with crushed kasoori methi.

Chicken stir-fried in an iron kadhai with crushed coriander, fresh bell peppers, tomatoes, and julienne ginger.

Robust Mughlai chicken curry cooked with roasted ground spices, browned onions, and garlic.

Shahi chicken qorma simmered in brown onion and cashew gravy infused with kewra essence.

Finely minced spiced buff skewers seasoned with fresh mint, coriander, and royal herbs roasted over live coals.

Smoky buff seekh kababs tossed in a luscious buttery spicy tawa gravy garnished with coriander.

Traditional silken pan-fried pattie of minced buff and chana dal infused with whole spices.

Creamy, melt-in-mouth chicken chunks marinated in hung curd, fresh dairy cream, cheese, and cardamom.

Old Delhi famous roasted chicken drenched in hot melting butter and fresh spiced cream inside a tasla.

Whole chicken marinated in red chilli, hung curd, and mustard oil, slow-roasted in charcoal tandoor.

Fresh river fish fillet cubes marinated in ajwain (carom seeds), lemon, and spiced hung yogurt.

Tender marinated buff rib cutlet charred over hot embers with garlic and mustard oil glaze.

Whole freshwater Sole fish marinated in herbs and tandoor-roasted to juicy perfection.

Handkerchief-thin soft unleavened bread baked live over an inverted domed tawa.

Crisp whole wheat bread baked against the clay walls of our roaring charcoal tandoor.

Fluffy leavened flatbread brushed with butter and sesame.

Traditional Old Delhi Lawasa bread, thick, soft, and ideal for wrapping kebabs or dipping in rich gravy.

Traditional saffron-scented, milk-kneaded sweet bread baked golden in tandoor.

Royal saffron sweet bread topped with sliced crunchy California almonds.

Aromatic sweet sheermal crusted with roasted nutty white sesame seeds (til).

Crispy ghee-fried bread steeped in saffron cardamom syrup and topped with thick malai rabri.

Chilled rich dairy cream tossed with fresh seasonal diced fruits and juicy pomegranate seeds.

Slow-simmered winter red carrots with full-cream milk, khoya, dry fruits, and desi ghee.

Traditional slow-cooked fragrant rice pudding enriched with condensed milk, cardamom, saffron, and pistachios.