Kiran's Restaurant

Chef Kiran's daily selection of three soups.

Lobster and black truffles made with aged sherry.

Pistachio crusted goat cheese with roasted beets, hydroponic watercress, baby arugula, berries, nuts and house vinaigrette.

Vine-ripe tomatoes, fresh burrata, basil and baby greens with balsamic vinaigrette and balsamic reduction.

Baby spinach with nuts, feta, Kalamata olives, red onions, organic egg and house vinaigrette.

Kale sauteed with wild mushrooms, tandoor-roasted tomatoes, fresh burrata and toasted almonds.

In a papadum bowl with hearts of romaine, organic baby greens, avocado and vine-ripe tomatoes.

Tandoori prawn and dry pack sea scallop with spiced beurre blanc.

Lump crab with a hint of ginger and orange rind.

Prince Edward Island blue mussels in white wine and saffron sauce.

King Fisher beer fried with chaat masala and vindaloo aioli.

Murgh malai, lamb seekh kebab and prawn. Served with mint and pomegranate chutney.

Tandoori with peppers, onions and pineapple.

Chicken, paneer or fish marinated in vindaloo sauce, with peanuts and sesame seeds.

Choice of lamb, chicken or paneer and mixed vegetables.

Mung bean sprouts, aloo tikki, pindi channa and raita, mint and tamarind chutney with spicy cashews and pomegranate.

Puffed wheat crisps with a potato and garbanzo medley. Served with tamarind and mint water.

Handmade flaky pastry with your choice of delicately spiced filling.

Crispy wheat flat bread topped with ground chicken, chickpeas, onions, green chiles, pomegranate, mint and tamarind chutney.

Yogurt, paneer and green chili. Served with red onion salad and mint chutney.

Duo of Maple Leaf duck, breast or leg quarter, with orange-ginger sauce and Broken Arrow Ranch quail with figs, wild mushrooms and pine nuts. Served with quail eggs and mixed berry chutney. Served with mushroom and apricot biryani and seasonal vegetables. Please allow extra time for preparation.

Free-range Cornish hen with mango chutney, red onions and peppers salad. Served with mushroom and apricot biryani and seasonal vegetables. Please allow extra time for preparation.

With a spiced citrus beurre blanc. Served with mushroom and apricot biryani and seasonal vegetables. Please allow extra time for preparation.

With baby arugula, mango chutney and spiced beurre blanc. Served with mushroom and apricot biryani and seasonal vegetables. Please allow extra time for preparation.

With jumbo lump crab and wild mushrooms. Served with mushroom and apricot biryani and seasonal vegetables. Please allow extra time for preparation.

With caper and dill sauce, baby spinach, cranberry and kumquat chutney. Served with mushroom and apricot biryani and seasonal vegetables. Please allow extra time for preparation.

With rosemary dem-glace and garlic potatoes. Served with mushroom and apricot biryani and seasonal vegetables. Please allow extra time for preparation.

T-bone steak served with rosemary demi-glace and garlic new potatoes. Served with mushroom and apricot biryani and seasonal vegetables. Please allow extra time for preparation.

Fanned tenderloin with spiced poached stone fruit. Served with mushroom and apricot biryani and seasonal vegetables. Please allow extra time for preparation.

From Broken Arrow Ranch. Served with blackberry demi-glace. Served with mushroom and apricot biryani and seasonal vegetables. Please allow extra time for preparation.

Tandoori chicken breast cooked in a creamy tomato sauce. Served with saffron rice pulao and seasonal vegetables.

Tandoor chicken with green beans, onions, sweet peppers and tomatoes. Served with saffron rice pulao and seasonal vegetables.

Served two. Slow-cooked and served with its own braising liquid. Served with saffron rice pulao and seasonal vegetables.

Boneless leg of lamb, braised and slow-cooked. Served with saffron rice pulao and seasonal vegetables.

Shrimp or dry pack sea scallops in a peanut, sesame seed and coconut sauce. Served with saffron rice pulao and seasonal vegetables.

With sweet peppers, onions and tomatoes. Served with saffron rice pulao and seasonal vegetables.

Chicken breast or boneless leg of lamb in a creamy sauce of cashews, almonds and cardamoms. Served with saffron rice pulao and seasonal vegetables.

Chicken thigh or boneless leg of lamb finished with our famous vindaloo sauce. Served with saffron rice pulao and seasonal vegetables.

Chicken thigh or boneless leg of lamb with baby spinach. Served with saffron rice pulao and seasonal vegetables.

Tandoori bison meatballs in rhogan josh sauce. Served with saffron rice pulao and seasonal vegetables.

Handmade cheese with tomato and cream sauce.

Spinach with handmade cheese.

Handmade cheese with peppers, onions and tomatoes.

Mixed vegetables and handmade cheese dumplings in a cashew nut sauce.

Mixed vegetables in a creamy sauce of cashews, almonds and cardamoms.

Okra with fresh coconut.

Black lentils simmered over charcoal.

Yellow lentils.

Yellow lentils with baby spinach.

Filled with paneer and pine nuts.

Baby eggplant with sesame seeds.

Tandoor-roasted eggplant.

Potatoes, peas and handmade cheese.

Potatoes with baby spinach.

Potatoes with cauliflower and peas.

Vegetable dumplings in a spiced yogurt.

Mushrooms with green peas.

Garbanzo beans.

Mustard greens, kale and chard greens.

Bitter melon.

Fresh vegetables with paneer, red onions and peppers.

Choice of three vegetables, English cucumber raita, saffron rice pulao and paratha.

Choice of three vegetables, English cucumber raita, saffron rice pulao and paratha.

Cooked with whole spices and finished with saffron. Served with your choice of raita, bagare bengan or mirchi ka salan.

Cooked with whole spices and finished with saffron. Served with your choice of raita, bagare bengan or mirchi ka salan.

Cooked with whole spices and finished with saffron. Served with your choice of raita, bagare bengan or mirchi ka salan.

Cooked with whole spices and finished with saffron. Served with your choice of raita, bagare bengan or mirchi ka salan.

White or whole wheat.

Stuffed with your choice of filling.

Serves two. Variety of specialty cheeses with fruit, berries, nuts and warm bread.

Apricots poached in rose syrup with whipped cream and pistachios.

With a mocha macaroon.

Filled with chocolate hazelnut ganache and served with fresh berries and cream.

Rice pudding topped with pistachios.

Sweet paneer with pistachio rabri.

Made with organic carrots and served warm with fresh berries and cream.

Handmade saffron yogurt with berries and honeycomb.

Spiced, poached Bosc pair with Stilton and port wine reduction glaze.

White chocolate, apricots and cranberries swerved with a mission fig and white chocolate creme anglaise.

Handmade cheese dumplings, infused with saffron and cardamom syrup.