Cubes of paneer (Indian cottage cheese) in a rich makhani (tomato-butter-cream) gravy. Paneer is simmered in a creamy tomato-butter sauce, enriched with cream and finished with fenugreek (“kasuri methi”) for a smooth, velvety texture.

Paneer cooked with typical north frontier kadhai sauce with onions & pepper. Paneer and vegetables are sautéed with roasted whole spices in a kadai (wok) and simmered in a tomato-onion base until well coated and aromatic.

Paneer tossed with bell peppers & onions cooked in a rich tomato sauce. Charred paneer chunks are added to a rich tomato-cream sauce with onion and capsicum, simmered so the smoky paneer absorbs the masala flavour.

Cottage cheese delicacy cooked in rich tomato gravy with fresh fenugreek & garlic. Paneer is cooked in a tomato-onion gravy spiced with garlic and fresh fenugreek leaves, giving an aromatic, herby-garlic twist to the curry.

Paneer cooked with fresh spinach and spices. Spinach and onions are pureed into a smooth gravy, seasoned and then paneer cubes are added and simmered so they absorb the creamy green gravy.

Soya chaap cooked in tomato gravy finishes with dry fenugreek leaves, cream & butter. Soya-based protein is prepared in the same rich tomato-butter-cream sauce used for butter chicken, finished with fenugreek for authenticity.

Soya chaap tossed with bell peppers & onions cooked in a rich tomato sauce. Soya chaap pieces are marinated and grilled/roasted, then stir-cooked with peppers & onions in a tomato-cream masala sauce until richly coated.

Chickpeas cooked with a delicious blend of Indian spices, onions and tomatoes. Chickpeas are simmered in a tomato-onion base with garam masala, ginger-garlic, coriander and green chilli; finished with fresh cilantro for a hearty, tangy curry.

Yellow toor dal cooked to perfection tempered with cumin, tomato, garnished with coriander leaves and ginger. Yellow lentils are cooked until soft, then seasoned with hot oil/ghee infused with cumin, mustard seeds, garlic, dried chilli and fresh herbs to add flavour and aroma.

Urad dal & Kidney beans, simmered on slow heat for overnight, tempered with garlic, tomato, finished with cream and butter. Urad dal (and sometimes kidney beans) are slow-cooked until creamy; then butter and cream are added with kasuri methi (dried fenugreek) and spice-blend to give a rich, velvety texture.

Okra cooked in aromatic spices and chopped masala. Fresh okra is sliced, then sautéed with onions, tomato, ginger and spices until tender but not mushy; tossed so okra stays whole and flavorful.

Potatoes & Cauliflower seasoned with ginger and spices. Cauliflower florets and potato cubes are sautéed with ginger-garlic, onions, tomato and spices; cooked until vegetables are tender and well‐spiced.

Mixed seasonal vegetables simmered in brown gravy with cubes of onion, capsicum and tomato, garnished with coriander leaves. Seasonal vegetables are layered or cooked in a deep pot (handi) with cream or cashew paste, mild spices and finished in the sealed pot so flavours meld and sauce thickens gently.

Mixed vegetables cooked in rich korma sauce and spices. A range of vegetables are simmered in a rich nut-based (cashew/almond) creamy sauce, with gentle spices and often a hint of saffron or cardamom, giving a mellow and aromatic finish.

Garden fresh julienne vegetables, onion, capsicum and tomatoes in a spiced brown gravy, garnished with green chili, ginger and coriander. Vegetables are stir-fried at high heat with sliced bell peppers and onions, then tossed in a tangy tomato-based sauce spiced with chilli and cumin — slightly charred for texture.

Cottage cheese dumplings cooked in special Saffron sauce.Vegetable/cheese balls (kofta) are shaped, lightly fried, then added to a saffron-infused creamy gravy with mild spices; simmered until the sauce and koftas are infused.

Cottage cheese dumplings cooked in rich cashew sauce. Balls made from paneer or mixed veg are lightly fried and placed in a rich cream-and-tomato sauce, seasoned lightly and finished with a drizzle of cream for richness.

Cashew nuts cooked in spicy enriched creamy tomato gravy. Whole or halved cashews are simmered in a tomato-onion gravy thickened with ground nuts and mild spices, finished smoothly so the nuts remain tender and sauce is creamy.

Cashew nuts cooked in khoya enriched creamy mild brown & sweet cashew nut gravy. Cashews are cooked with khoya (milk solids) in a lightly sweetened spiced gravy — perhaps with saffron and cardamom — until the mixture is rich and gently textured.

Matignons of cheese in a tomato based makhani gravy with lots of cream. Cheese cubes are simmered in a buttery tomato-cream sauce (similar to butter chicken but vegetarian); seasoned with garam masala, fenugreek and finished with butter for richness.