A Royal Awadhi Tasting

Cottage cheese cubes marinated in hung curd, smoked over charcoal with bell peppers and onions.

Spinach, green peas and potato patties, lightly spiced and pan-seared to a crisp.

Slow-cooked button mushrooms with cardamom and rose petal, served on ulte tawa parantha.

Free-range chicken marinated in cream, cheese and white pepper, kissed by the tandoor.

Boneless basa, gram flour batter, ajwain, served with mint chutney.

Tiger prawns in Bombay-style red masala batter, crisp-fried.

Whole spring chicken marinated 24 hours, char-grilled in clay tandoor.

Hollowed baby potatoes stuffed with paneer, cashews, raisins; smoked in tandoor.

Whole pomfret with green chilli, lime and curry leaf, char-grilled.

Heritage Lucknowi recipe — 16 spices, slow-pounded lamb mince, melts on the tongue.

Hand-minced lamb skewers, mint, fried onion, served sizzling.

Silken mutton kebabs steamed in muslin, finished on charcoal.

Seven seasonal vegetables in cashew-saffron gravy, sealed and slow-cooked in clay handi.

Chicken & lamb mixed grill in royal Hyderabadi gravy, dum-cooked.

Cottage cheese in tomato-cashew gravy with fenugreek leaves and cream.

Stuffed paneer triangles in cardamom-cashew gravy, royal Lucknowi style.

Cottage cheese tossed with bell peppers, onions, freshly pounded kadhai masala.

Smoked tandoori chicken in velvety tomato-cashew-butter gravy.

Charred chicken tikka in spiced onion-tomato masala, Awadhi style.

Boneless chicken in cream and fresh fenugreek, mild and aromatic.

Kashmiri red gravy, fennel, Kashmiri chilli, slow-cooked lamb on the bone.

Royal almond-cashew gravy, saffron, mace, 5-hour cooked lamb.

Overnight slow-cooked mutton shank in spice-thickened gravy, traditional Lucknowi.

Awadhi dum biryani — long-grain basmati, saffron, mace, slow-cooked lamb. Served with raita & salan.

Kachhi-style biryani sealed with dough, rose water, and saffron.

Seven vegetables, paneer, dry fruits, sealed and dum-cooked.

Tiger prawns, coconut, curry leaves, Kerala spices.

Wok-tossed noodles, spring onion, garlic, soya.

Crispy chicken tossed in spicy soya-chilli sauce.

Vegetable balls in tangy-spicy oriental gravy.

Khoya dumplings in saffron-cardamom syrup, pistachio dust, edible gold leaf.

Slow-reduced milk, rose petal jam, pistachio, clay matka served.

Ground rice pudding with Kashmiri saffron, traditional clay matka.

Saffron, rose, lemon, soda — chilled to perfection.

Raw mango, mint, black salt, soda.

Bourbon, masala chai syrup, cardamom bitters, orange peel.

Gin, rose syrup, prosecco, dried rose petals.

Slow-brewed black tea, cardamom, clove, ginger.

Hung yogurt, sugar, cardamom, rose.