Served with Indian tomato soup with a western twist.

Served with saffron flavored coconut milk broth.

Served with the Indo-Chinese favorite.

Served with raw papaya and roasted peanuts with honey-lemon dressing.

Served with creamy avocado in vinaigrette.

Served with creamy avocado in vinaigrette.

Served with fresh vegetables and lettuce in tamarind vinaigrette.

Served with fresh greens tossed with nuts, sprouts, carrot, beetroot, and cranberries.

Served with papad topped with a tangy onion-tomato salad.

Served with grilled cottage cheese cubes marinated in the flavorful green marinade.

Served with cottage cheese in a blend of chili and spices, cooked in a clay oven.

Served with cheesy potato patties coated with crushed spiced black gram.

Served with melt-in-mouth spiced raw banana mixture, turned to patties and shallow-fried.

Served with crisp mini mixed vegetable rolls.

Served with fresh mushroom caps stuffed with spiced cheese mixture.

Served with a selection of assorted starters.

Served with prawns marinated in the fiery spice mix, cooked to perfection in clay oven.

Served with sea bass marinated with north Indian spices, cooked to perfection in clay oven.

Served with crisp batter-fried fish ? a special from Amritsar, North India.

Served with tandoori chicken inspired from the popular Lawrence road of Amritsar, north India.

Served with the favorite chicken tikka spiced with special bedgi chilies.

Served with minty chicken chunks on skewers, cooked in clay oven.

Served with creamy chicken tikka.

Served with minty lamb mince on skewers, cooked in clay oven.

Served with tandoori spiced succulent lamb chops.

Served with a selection of assorted starters.

Served with spinach dumplings filled with creamy cottage cheese on a bed of velvety tomato gravy.

Served with cottage cheese tossed with robust ginger and fresh cilantro.

Served with cottage cheese in rich tomato sauce accentuated with fenugreek.

Served with plum stuffed cottage cheese-potato dumplings on a bed of luscious tomato gravy.

Served with slow-cooked potatoes with flavors from the north Indian state of Kashmir.

Served with cauliflower florets tossed with pickle and Kadai spices.

Served with sautéed assorted vegetables with Indian tempering.

Served with fried eggplants in a masala curry with coconut, sesame seeds, and tamarind.

Served with fish tikka in a tangy gravy.

Served with prawns tossed with bell peppers and aromatic spices.

Served with fish cooked in ground coconut curry with ginger and chillies.

Served with chicken curry from the legendary food stall on Delhi-Ambala road, north India.

Served with chicken tikka in rich buttery makhani sauce.

Served with chicken tikka in flavorful tangy gravy.

Served with spicy chicken curry flavored with black pepper and cilantro.

Served with pan-roasted chicken with red onions and south Indian spices.

Served with lamb shank with chili and yogurt, a popular one from Kashmir, north India.

Served with slow-cooked spicy lamb.

Served with tender lamb chunks tossed with the flavorful pickle spice mix.

Served with butter tempering with cumin, onion, garlic and dried red chillies over yellow lentils.

Served with signature style black lentils simmered overnight on slow fire.

Served with ginger and burnt cumin flavored chickpeas.

Served with Indian style leavened flatbread.

Served with a popular Indian flatbread made in a clay oven.

Served with Indian flatbread made of whole wheat flour.

Served with a popular Indian flatbread made with onions and chillies.

Served with naan flecked with fragrant fennel, black sesame and pistachios.

Served with assorted Indian flatbreads (lachcha paratha, garlic naan and Peshawari naan).

Served with simple steamed long-grain rice.

Served with delicious mélange of rice, multigrain, pulses and fresh vegetables flavored with choicest of spices.

Served with pan-tossed long grain rice with vegetables and cottage cheese.

Served with long-grain rice cooked with vegetables and aromatic spices.

Served with long-grain rice cooked with chicken and aromatic spices.

Served with long-grain rice cooked with tender lamb and aromatic spices.

Served with gulab jamuns stuffed with rose petal compote.

Served with Indian saffron spiked ice cream with flavored condensed milk.

Served with bread and milk pudding ? a popular dessert from Hyderabad, south India.

Served with cottage cheese dumplings in sweetened milk.

Served with rose flavored rice pudding ? a classic dessert from Punjab, north India.

Served with a selection of ice creams.