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Sigree is Mughlai cuisine done right. What sets it apart from the dozens of other North Indian restaurants dotting the city’s foodscape is that it delivers something beyond those generic, tried-and-tested flavours. The menu is an interesting mix of old classics and fresh innovations – for instance, it is only here that you can mop up some chaap ka salan (tender lamb chops slow-braised and cooked over charcoal) with a crispy olive-chilli naan, or enjoy a Vilayati Subz preparation featuring exotic veggies such as zucchini, mushroom, and babycorn with a kalimirchi twist. There is also a plethora of meat kababs, of which I would definitely recommend their melt-in-the-mouth lamb kakori and for vegetarians, the tandoori broccoli, which smartly combines the sinful appeal of some velvety cheese sauce with the wholesome goodness of the cruciferous vegetable.