Raga Restaurant Lounge & Bar

A Crown Prince's tomato soup with spicy, tandoor-grilled prawns.

A blend of lentil soup, tempered with curry leaves and mustard seeds.

Scallops, pan-fried with rice powder, lemon foam and fresh herbs.

Masala jumbo lump crab cake with mustard seed and fresh herbs.

Delicately-spiced butterfly prawns, deep fried with coconut.

Skewered Prime Farms' white meat chicken, lemongrass, galangal & garlic.

Crispy fried boneless chicken sauteed with onion and fresh pepper.

Mashed potato stuffed with lentils and fresh herbs.

Crispy fried turnovers stuffed with potato, peas and fresh herbs

Crispy puffed wafers, stuffed with sprouts, potato, yogurt & chutneys

Crispy, tender handpicked crab, apple chutneys and saffron mayonnaise

Refreshing relish of cucumber, diced onions tomatoes, fresh herbs and lemon

Tandoor-roasted paper thin lentil crepes, served with a dip of chopped onions, cucumber, tomatoes, cilantro, bell pepper and sweet mango chutney

Whipped yogurt with chopped onion, cucumber, potato, tomatoand mint topped with roasted cumin & black salt.

Home made cottage cheese & tiranga bell pepper marinated, skewered and grilled with special spices, and finished with sweet & sour chutneys

Potato barrels stuffed with cashews, farmer's cheese and miServed over a bed of sautéed vegetables and mint, with basil dipping sauce.

A breast of chicken, stuffed with goat cheese, nuts, fresh

From the heart of Punjab, these awesome kebabs are our chef's secret recipe

A whole spring chicken, marinated overnight in yogurt and hand pounded spices

Minced chicken, crusted with onion, bell pepper, cilantro and

Cubes of lamb marinated in ginger, garlic and yogurt with fresh herbs.

Minced lamb with onions, ginger, garlic, basil and freshly ground spices

One of our chef's-signature kebab dishes. Savory rack of lamb marinated in yogurt, ginger, garlic and spices

Our Chef's creative selection of prawn, fish, chicken and lamb, served with Tandoori vegetables.

A "Chef's signature kebab": Chilean sea bass tikka, marinated in yogurt and spiced with a subtle flavor of ajwain herb

Ten juicy tiger prawns, marinated with spiced yogurt, pomegranate juice and fresh herbs.

A lobster tail, Chilean sea bass tikka and prawn kebab

A lobster tail marinated in lemon juice and fresh herbs.

A chef's signature dish: shredded chicken simmered in a savory sauce of tomatoes and butter, spiced with fenugreek

One of India's most popular export dishes: Spiced chicken tikka, simmered in herbs, served with a rich creamy onion-tomato gravy.

Boneless cubes of chicken sautéed and simmered in their own juices with aromatic chilis, coriander and cardamom.

Pan-tossed chicken cubes with onion, tomato and bell pepper with crushed coriander & fresh herbs.

Tandoor-roasted chicken cubes, flavored with kashmiri chillis and gram masala.

Classic lamb meatballs, pan fried, and served with an exotic sauceof ginger, garlic, tomato and fresh herbs.

Tender, cubed lamb, flavored with cardmom, cloves, and kashmiri red chilis.

Pan-tossed lamb cubes with onion, tomato and bell pepperwith crushed coriander & fresh herbs.

A creamy curry of lamb chunks, cashew nuts, poppy seed and green cardamom.

Local goat meat with bone-in, oven braised with chili vinegar androasted garlic, with freshly ground spices.

Lobster simmered in a sauce of tamarind, ripe tomato, fresh gingerand garlic with freshly-ground spices.

Eight tiger prawns cooked with tomato, onion, ginger, garlic and our Chef's home made spice mixture.

A chilean sea bass tikka, cooked with chopped onions, mustard seeds,ginger and coconut milk.

Eight tiger prawns cooked in a special bengla shorisha (mustard) curry gravy.

Slivers of home made paneer (Farmer's cheese) simmered ina creamy, honey-laced tomato gravy.

Golden fried paneer fingers, stir fried with fresh tomato, onion, bell pepper and fresh herbs.

Cubes of paneer, cooked in a spinach and herbs' purée,tempered with cumin and garlic.

Baby Indian eggplants stewed in gravy, flavored with our Chef's special sweet and sour five-spice blend.

Tandoor-roasted eggplant, seasoned with tomato,onions, peas, herbs and lemon.

Roasted whole bell pepper, stuffed with fresh chopped vegetables, and nuts, simmered in a thick tomato and onion gravy

Sliced fresh mushrooms and seasonal fresh vegetables,stir-fried with garlic and a mixture of aromatic herbs.

Garden fresh vegetables simmered in creamy yogurt and cashew nut sauce, with apricots and almonds.

Danish potatoes stuffed with a dry fruits mix, then simmered in a rich gravy.

A chef's signature dish: garbanzo beans cooked old

Fresh okra cooked with fenugreek, fennel seeds and spices

Garden-fresh vegetables - south indian style, with mint and coconut.

Lentils stewed in butter, tomato sauce, with fresh herbs and spices

A blend of four lentils tempered with roasted garlic, and five spices.

Steamed indian basmati rice flavored with saffron.

Mixed vegetables and Basmati rice cooked in their own juice and spices, and flavored with saffron and rose water.

Saffron flavored Basmati Rice with prawns.

Aromatic basmati rice cooked with mildly spiced lamb, flavored with rose water

Saffron flavored chicken and Basmati rice, cooked with golden fried onions and our home made garam masala spice blen

Leavened flat bread, lightly buttered

Bread prepared by desi ghee, milk, sugar with green cardamom

Naan with garlic and basil.

Leavened bread stuffed with goat cheese and fresh herbs.

Naan stuffed with nuts and raisins paste

Whole wheat layered bread stuffed with onions

Traditional frontier-style bread, stuffed with Farmer's cheese and spices.

Whole-wheat bread.

Deep-fried whole wheat bread.

Onion kulcha, naan, and pudina paratha

Herb-encrusted black angus filet of beef, seared in our 1,000 degree tandoori oven, served with curry-reggiano smashed baby potatoes and fire roasted asparagus (or seasonal vegetables) drizzled with a creamy tomato demi-glacé.

Tandoori seared New Zealand rack of lamb, served with moroccan spiced vegetables and saffron-infused basmati rice with a framboise (raspberry) and harissa-gelee consomme

Panang-dusted shrimp, served with fried soba noodles, andThai vegetables, in a light coconut-based lemon grass broth.

Olive-oil poached chilean Sea bass, served with saffron flavored basmati rice and patty pan squash, drizzled with a cilantro beurre blanc

Indian, fresh herbs mix-stuffed airline breast of chicken with goat cheese, served with patty pan squash, drizzled with a madras dauphine au jus.

A pan-seared spicy chick peas' filet, served with vegetable mousaka, and drizzled in a curry keftaro. Rice flavored with saffron