Sheesh Mahal at The Royal Retreat Menu

SHEESH

MAHAL

REFLECTING THE PAST & FUTURE

SHORBA

NARGIL SHORBA

(ROOTING ITS ORIGIN FROM THE GANDHARA EMIPRE OF THE PESHAWAR VALLY, THIS SOUP IS MADE USING COCONUT MILK AND VEGETABLES)
350/-

BAJRA RAABH

(MADE USING THE MUST COMMEN GRAIN OF RAJASTHAN, IT IS CONSIDERED THE ORIGNAL HELTH DRINK ACROSS THE COUNTRY)
350/-

DAWHI DAHI KANJI

(ORIGINATING FROM ODISHA, THIS SOUP IS MADE USING CURD AND RICE AND IS PART OF THE CHAPPAN BHOG WHICH IS OFFEERD TO THE LORD)
350/-

MUTTON ELUMBU RASAM

(TRAVELING FROM SHRI LANK, IT MADE WAY TO TAMIL NADU. THIS RASSAM IS MADE BY COMBINING LAMB STOCK, TOMATOES & A BLEND OF SPICES)
550/-

KOKUR YAKHNI SHORBA

(ORIGINATING FROM THE ROYAL FAMILY OF PAKISTAN, THIS STEW MODIFIED BY USING CHICKEN WHILE TRAVELING TO KASHMIR)
550/-

PRARAMBH

GULIYAPPA

(ORIGINATED IN THE SOUTHERN REAGIN OF INDIA, THESE ARE STEAMED RICE FLOUR DUMPLINGS WITH VEGETABLES AND TOPPED WITH GUNPOWDER MASALA)
400/-

FARAA

(FROM THE RIVERBANKS OF UTTAR PRADESH, THIS IS A LENTIL & RICE FLOUR DUMPLING WHICH IS DEEP FRIED AND TOSSED IN TEMPERED SPICES)
400/-

JAITOONI PANEER KEBAB

(FIRST EXPERIENCED BY THE ROYAL FAMILIES OF PUNJAB, THIS IS A PAN SEARED KEBAB IN CLERIFIED BUTTER STUFFED WITH OLIVES)
450/-

MAKAI MUTTAR DANA

(ROOTING FROM RAJASTHAN, THIS KEBAB IS MADE USING CORN MASH AND FRIED GREAN PEAS FLAVOURED WITH A SELECT BLEND OF SPICES)
550/-

KALMI TANGRI

(FROM THE MUGAL EMPIRE, THIS KEBAB IS MADE BY MARINATING CHICKEN IN 18 SPICES DRUMSTICKS AND COOKING THEM OF A BBQ.)
650/-

CHICKEN FARCHA

(FROM THE PARSI HOUSEHOLD, THIS DEEP FRIED CHICKEN HAS PACKED WITH FLAVOURS. SERVED WITH A SIDE OF GARLIC CURD)
650/-

GOSHT GHEE ROAST

(FROM THE SUBURBANS OF UDUPI, THIS DISH IS MADE USING THREE DIFFERENT COOKING METHORDS & USES CLERIFIED BUTTER AS ITS BASE.)
900/-

JHEENGA RECHEADO

(FROM THE COASTAL AREA OF GOA, THIS DISH IS FLAVOURED WITH A 15 SPICE BLEND MASALA & SERVED WITH A SIDE OF POEE.)
900/-

SUBZ

ZAMEENDOZ

(ROOTING ITS ORIGIN FROM AWADH, THIS IS A TEMPERS SPICES PREPRATION USING ROYAL ROOT VEGETABLES)
650/-

SUBZ SRLAADA

(ORIGINATING FROM LAHORE, THESE ARE MINI VEGETABLE ROULADES SERVED IN AN ONION BASED THICK CURRY)
650/-

HARIVE SOPPU BENDI

(FROM KARNATAKA, THIS A AN AMARANTA LEAVES KOFTA CURRY MADE WITH COCONUT, CURD AND KOKUM)
650/-

LASOONI BATATA

(FROM THE STATE OF GUJRAT, THIS IS A DRY POTATO PREPRATION FLAVOURED WITH GARLIC AND INDIAN SPICES.)
650/-

PANEER MUTTAR KA NIMONA

(ROOTING FROM THE NOTH OF INDIA, THIS DISH IS MADE USING GREEN PEA MASH AND MASALA COTTAGE CHEESE.)
750/-

LAHOORI PARCHE

(FROM THE DEEPER ROTS OF LAHOR, THIS DISH IS MADE BY GRILLING COTTAGE CHEESE WRAPPED IN BETEL LEVES AND IS SERVED IN A CHEW GRAVY.)
750/-

DUM PANEER KALI MIRCH

(ROOTING FROM AMRITSAR, THIS DISH IS COOKED IN A HANDI WITH CUBES OF COTTAGE CHEESE IN A RICH BLACKPPER, GREEN ONION & CASHEW GRAVY.)
900/-

MAANSAAHAAR

MURG MARATHA

(ORIGINATING FROM MAHARASHTRA AS A STAPLE HOME CURRY, THE CHICKEN IS COOKED IN A SPICED ONION & TOMATO CURRY.)
750/-

SALI MURGI

(ROOTING FROM THE PARSI CULTURE, THS CURRY IS COOKED SPECIFICALLY IN A COPPER VESSEL WITH A SWEET AND TANGY FLAVOUR PROFILE.)
750/-

MURG KORMA

(FROM THE MUGAL DINESTY, THIS AROMATIC CHICKEN CURRY IS MADE USING CAHEW AND CURD FALVOURED WITH RICH AWADHI SPICES.)
800/-

RAILWAY MUTTON CURRY

(FROM THE BRITISH COLONIAL ERA, THIS MUTTON CURRY IS TEMPERED WITH A BLEND OF NORTHR AND SOUTHERN SPICES AND FINISHED WITH TAMARIND.)
900/-

MOHAN MAANS

(ROOTING FROM RAJASTHAN, IT IS MADE WITH A GRIND OF CASHEW, MUSTARD, POPPY AND WATERMELON SEEDS GIVING IT SMOOTH & RICH FLAVOURS.)
900/-

NARGISI KOFTA

(ORIGINATING FROM KARACHI, THIS DISH IS MADE BY GRILLING COTTAGE CHEESE WRAPPED IN BETEL LEVES AND IS SERVED IN A CHEW GRAVY.)
900/-

CHEPALA PULUSU

(ROOTING FROM THE STATE OF ANDRA PRADESH, THIS IS A FISH CURRY MADE WITH TEMPERED SOUTHERN SPICES AND FINISHED WITH PAN SEARED FISH.)
900/-

DAL CHAVAL

AAMTI

(A SWEET & SOUR THICK LENTIL PREPRATION FROM THE COASTAL AREAS OF MAHARASHTRA FLAVOURED WITH KOKUM & JAGGERY.)
500/-

DAL DHABA

(FROM THE ROADWAYS HERITAGE OF INDAI, A COMFORTING LENTIL PREPRATION MADE WITH TEMPERED INDIAN SPICES IN A RUSTIC STYLE.)
500/-

DAL SULTANI

(MADE FOR THE SULTANS OF AWADH, THIS IS ONE OF THE RICHEST LENTIL PREPRATION IN INDIAN HERITAGE.)
600/-

DAL MAKHANI

(ORIGINATING FROM INDRAPRAST, IT IS MADE USING BLACK GRAM WHICH IS SLOWLY COOKED OVER AN EARTHEN CLKAY POT & FINISHED WITH BUTTER & CREAM.)
750/-

STEAMED RICE

(RICE COOKED IN SALT WATER STEAM.)
350/-

LASOON AUR PYAZ KA PULAV

(RICE PREPRATION WITH FRIED BABY ONIONS AND GARLIC, FINISHED WITH FRESH MINT.)
400/-

TABAK MAANS BIRYANI

(FROM KASHMIR, THIS RICH AND AROMATIC BIRYANI IS MADE USING LAMB MARINATED WITH CASHEW, CURD, GREEN CHILLIES, SAFFRON & AROMATIC SPICES.)
900/-

ROOTI

TANDOOR KI ROTI

(PALIN ROTI / BUTTER ROTI / LACCHA PARATHA.)
100/-

TANDOOR KA NAAN

(PLAIN NAAN / BUTTER NAAN / GARLIC NAAN.)
120/-

MISSI ROTI

(GLUTEN FREE BREAD MADE WITH GRAM FLOUR, ONION, INDIAN SPICES & COOKED IN A TANDOOR.)
120/-

KORI ROTI

(CRISPY FALT RICE BREAD FROM THE CITY OF TULUNADU.)
140/-

ZAFRANI NAAN

(NAAN BREAD COOKED IN A TANDOOR FLAVOURED WITH POPPY SEEDS AND SAFFRON.)
190/-

KHOOBA ROTI

(THE MOST ELEGANT LOOKING BREAD OF ALL FROM THE STATE OF RAJASTHAN. IT IS MADE WITH WHEAT FLOUR AND CLARIFIED BUTTER.)
200/-

KHEEMA PARATHA

(RICH SPICY KHEEMA STUFFED IN A WHOLE WHTEAT BREAT WHICH IS COOKED IN A TANDOOR.)
250/-

MEETHA

KALA JAMUN

(DEEP FRIED STUFFED DUMPLING, DIPED IN SUGAR SYRUP AND SEREVED WITH KHURCHAN RABDI.)
400/-

SUTARFENI

(SUGAR AND SAFFRON FLAVOURED RICE FLOUR COTTON CANDY, SERVED WITH HOT MILK AND TOPPED WITH PISTACHIO FLAKES.)
500/-

ROSSOMALAI

(CHEENA DUMPLINGS SERVED COLD IN A SAFFRON AND ALMONF FLAVOURED SWEET MILK REDUCTION..)
400/-

SHRIKHAND

(CARDIMUM AND HONEY FLAVOURED THICK YOGURT, SERVED COLD.)
400/-

BIBINKA

(THIS DESSERT IS MADE WITH COCONUT MILK & JAGGERY, SERVED WITH VANILLA BEAN ICE CREAM. A TRY DELICACY OF GOA. )
750/-