Sip on a watermelon caprioska as you order from the long list of kababs, including karara palak chaat or prawns with basil. There are also Italian starters with soft butter, parmesan and lemon asparagus or prawns with cold-pressed olive oil, chilli flakes, tomato sauce and white wine. In the same vein, mains include the lovely crespelle ai funghi (pancakes stuffed with béchamel, mushroom, garlic, onions, white wine and cheese sauce), and prawns Newburg with a white wine and mushroom sauce and pimento rice. Back in North Indian items, the ajwaini roti and hari mirchwali naan couple well with the subz dum handi (flavoured with kewra) or slow-cooked hara pyaaz ka bhoona gosht, if not the distinctive kheema kaleji. Alternatively, dig in to ghee-laden khuska with complex gravies, and calm the fires in your tummy later with a rich kesari phirni or creamy rasmalai.
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