Celebrate 10 glorious years of K&Kwith the Nawabs of Kebabs…

LOGOTYPE COULEUR

FOND BLANC

Nº dossier : 20120475E

Date : 28/03/2013

Validation DA/DC :

Validation Client M30 J70 N25

M100 J80 N10

C40 M40 J40 N100

JashnE

Kebab

Chef Haji Mohd. Farooqui

Khamkhatai - 1150Delicate patties of green moong lentils, scented with aromatic spices griddled to perfection in

clarified butter

Guftaguu - 1300Fresh green cabbage mince flavoured with

cardamom and saffron shallow fried in Ghee

Raan-e-Mehroonisa - 1650Whole chicken thigh marinated with yogurt and

Indian spices, predominantly by ‘Baadiyan Ki Kali’, a herb which is known to

reinvigorate the body and mind

Gulnaar Kali - 1600Succulent lamb morsels steeped in brine and cooked overnight with a heady concoction

Of Royal cumin, yellow chilies, whole garam masala, Malt vinegar cooked in a lagan

Dum ke Jhinge - 2350Signature prawn preparation by Chef. Farooqui,

jumbo prawns marinated with aromatic Lucknowi spices and herbs, cooked in lagan

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Chef Gunjan Goela

Vrantikam - 1150Grilled slices of eggplant stuffed with onion

hung curd

Shabarkand - 1150Charcoal grilled sweet potato barrels, served with

sweet and tangy chutney

Dheerghashaali - 1300Patties of mangodi, green peas and cashews

cooked with rice and Potli masala

Chanak Sughand - 1150Dried peas cooked with green chilies and spices;

blended with ‘Saunth’

Amritphalam Zimikand - 1150Slow cooked yam and raw banana steeped in

tamarind water, shaped into small patties and deep fried

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Eight of our legendary Chefs come togetherto celebrate an iconic occasion.

Please inform our service associate in case you are allergicto any ingredient. Our chef would be delighted to designyour meal without them.

Desi ghee (clarified butter), oil, butter, refined oil used in preparation.

Chef Srinevasu

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Tofai-e- Zameen - 1150A delicate shami made with the humble yet

versatile yam stuffed with royal cumin, pomegranate and cheese; grilled on tawa

Avare Kaazhu seekh Kebab - 1300Traditional Karnataka recipe of butter beans, minced with browned cashew, charoli seeds

cooked on a skewer in the tandoor

Nati Kozi Roast - 1550Roasted preparation of chicken marinated in southern spices; dried “Bedagi” red chilies,

coriander, black peppercorn; finishedin charcoal oven

Sabsige Meen - 1650Kingfish marinated with ginger, garlic, lemon and

dill leaves, coated in rice flourand deep fried

Bijapur Mutton Roast - 1600A signature preparation originating from the

Bijapur district in Karnataka, succulent morsels of lamb bhunoed with curd, almond, coconut and

flavoured with aromatic spiceslike star anise & Kalpassi

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Kalan Mudde Bhujini - 1300Golden fried marbles of Mushroom cooked

with ginger, green chillies,coconutand curry leaves

Vazahapoo Pertati - 1300Banana blossom mixed with spiced potatoes,

shaped as patties and pan grilled

Chettinaad Kari Chops - 1600Tender lamb chops marinated with ‘Chettiyaar’

spice blend, tossed in onion tomato masala

Kovalam Vathu Ulartyathu - 1650Kerala style pot cooked tender duck, spiked with

roasted spice blend from Kovalam

Kadala Meen Nirachathu - 1450 Banana leaf parcels of mixed seafood, flavoured

with fresh coriander and pan grilled

Chef Sundar

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Chef Surat Singh

Kache Kele ke Kebab - 1150Raw banana seekh kebab with hints of mace &

green cardamom chargrilled in tandoor

Chatpate Charre Aloo Bhutta - 1150Cored baby potato stuffed with baby corn and

crusted with ‘kadhai masala’,chargrilled on Angethi

Angethi ki Chaamp - 1600

Lamb rack marinated with black peppercorns, red chilies, mustard oil and succulently grilled over

embers of charcoal lit fire

Makhmali Seekh - 1550Chicken seekh kebab with aromatic cinnamon, cloves, cardamom and fresh herbs marinade of

green chilies, crusted with saffron infused chicken supreme and glazed with egg white

Sarson ki Machi - 1550Pocketed diamond cut of river sole with a

mustard marinade; stuffed with pickled chilies and wrapped with wafer thin aubergine slices,

chargrilled from the embers of an Angethi

Chef Zaki

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Gulezar Dhungari Kebab - 1150Skewered mince of smoky garden green vegetables

and dry fruits scented with cardamom,cooked in tandoor

Dakhni Tohfe - 1300A rare kebab made of raw bananas and sweet

potato scented with star anise

Tuqm-e-Murgh - 1650 Egg whites skewered and coated with a mixture of fresh green herbs and chicken mince, flavoured

with mace and saffron

Husn-e-Dariya - 1450Pomfret fillets marinated with subtle green herbs

and spices, flavoured with mustard oil

Pathar ka Gosht - 1700Escalopes of lamb, marinated overnight with a

aromatic Hyderabadi spice blend and cooked on traditional stone grill

Please inform our service associate in case you are allergicto any ingredient. Our chef would be delighted to designyour meal without them.

Desi ghee (clarified butter), oil, butter, refined oil used in preparation.

Please inform our service associate in case you are allergicto any ingredient. Our chef would be delighted to designyour meal without them.

Desi ghee (clarified butter), oil, butter, refined oil used in preparation.

Chef JP Singh

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eKhasta subz Gola - 1500Garden fresh vegetables of the season, flavoured

with nouvelle spice mix, encased in carom flavoured short dough, chargrilled in the tandoor

Guchhi Paneer ke Kebab - 1300Stuffed Morels with cottage Cheese, slow cooked in Tandoor, finished with a dollop of Butter and

delicate spice powder

Jhinga Firdaus Shahi - 2350Fresh water scampi, marinated with

‘Firdaus-e-Mauj’ spice mix and batter fried, finished with Kebab Masala

Murgh Bagan-e-Bahar - 1650Tandoori Chicken steeped in green herb marinade,

cooked in a slow Tandoor and sprinkled with kasoori methi

Nargisi Bheja - 1500Lamb brain spiced with yellow chili powder and

fresh herbs, seared on Iron Griddle

Chef Akshraj Jodha

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Sangri ki Shami - 1300A delicate ‘Shami’ made with traditional

Rajasthani ‘sangri’, a signature preparation from Chef. Akshraj Jodha

Bajre ki tikki - 1150A tikki made with boiled bajra and young

carrots and beans, finished with clarified butter on an iron griddle

Chatak Machli - 1450Fish marinated with yogurt, ginger garlic paste, red chilies, garam masala, dried mango stuffed

with cheese, onion & pomegranateseeds finished on Tawa.

Achari Maans ka Shola - 1650Lamb escalopes infused with green coriander

paste, garam masala, figs and rum;grilled on Angethi

Murgh ka Shola - 1600Signature kebab of chicken breast marinated in

hung curd, chilli flakes, black cumin seeds, yellow chilli powder and oil griddled on TawaPlease inform our service associate in case you are allergic

to any ingredient. Our chef would be delighted to designyour meal without them.

Desi ghee (clarified butter), oil, butter, refined oil used in preparation.

e�Vegetarian e�Non Vegetarian

All prices are exclusive of Government taxes.

Prices are in INR