Sher Singh

Melt in your mouth lamb seekh kebabs, originated from a small village called kakori.

Maharaja Rajinder singh of princely state of Patiala from 1876 - 1900. Near Amritsar, where three Rivers Ravi, Sutlej & Beas, meet the Maharaja used to send teams of chefs to grab quality sole of Singara then prepare the Classic Fried Fish snack coated in Gram Flour batter and served with Mint and Coriander Chutney.

When Nawab of Lucknow Wajid Ali Shah became old and couldn’t eat with his teeth, he asked his royal kitchen head cook to prepare a kebab which doesn’t require chewing & that's how we got blessed with Galouti Kebabs. Minced Lamb Meat Patty is hand beaten for hours with raw Papaya Paste & then marinated in Gram Flour, beaten Eggs, Green Chillies and Secret Spices-pan fried.

Perhaps one of the most popular dishes in Northern India- thanks to Maharaja Bhupinder Singh of Punjab. His cooks shared the closely guarded recipes that were once prepared for lavish feasts hosted by his majesty. The secret of the royal recipes lies in the Patiala Garam Masala, the cut of meats, certain techniques, slow simmering, using angithis that allow the food to be cooked evenly and... many such small things.

Vegetarian Maharaja of Kolhapur-Chhatrapati Shahu Maharaj - a True Democrat and Paneer Tikka Lover. This dish consists of Paneer (Indian Cottage Cheese) marinated with Mint, Coriander, Green Chillies and Spices, cooked along with Diced Onions and Capsicum. 

Kakori Kebab have a tagline attached to them “melt in your mouth kebabs” 

Most important ingredient of cooking hari mirch kalonji murg is that its made freshly with nigela seeds, fenugreek & our secret spices with patience . Here, it's beautifully made!

Punjabi style tandoori marinade married happily with indian cottage cheese and capsicums! must try..

Minced chicken is marinated with fresh coriander, spices and cooked slowly in scorching hot tandoor. 

 Chicken pieces marinated in a spicy cream-based mixture  . our must try!

Winner here is the marinade itself. enough said.

Cant make up your mind? try our trio of chicken tikka, Hari kalonji tikka & malai chicken tikka - mixed platter

Family night in? Our jumbo platter entails - 3 x chicken tikka, 3 x hari kalonji tikka, 3 x  malai chicken tikka, 3 x lamb kakori seekh kebab & 3 x amritsari fish

Big chunky mushrooms are marinated overnight and grilled perfection in tandoor then finished with a trio of cheese

Big chunky lamb cutlets are marinated in our in house made spices, cooked in tandoor until juicy and soft

Name speaks for itself, fresh, fluffy and crispy naan breads

Perhaps first ever Place to make fresh authentic roomalis - flat thin bread freshly made to order

Concussion of braised potatoes, beetroot and paneer is mixed up well with our in house made secret spices to make it a an absolute royal treat!

Minced juicy lamb seekh kebabs married with a melange of roasted spices.

This dish was named after the famous historical chef Beliram of Maharaja Ranjit Singh’s kitchen who was the best cook of that time. It was said that Maharaja was so happy with his dish that he himself named the dish “Gosht Beliram” as that his name will be present forever through his dish. Mutton is cooked using the prime meat cuts, yogurt, ghee, ginger, garlic, onion and melange of whole and ground spices. 

The most loved Indian dish is attributed to Kundan Lal Gujral, a Hindu from Punjab state, who fled from newly formed Pakistan after 1947 partion of India and opened a restaurant in Delhi. He then came up with the genius idea of creating a basic gravy with tomatoes, butter, cream and some spices to immerse the Tandoori Chicken pieces in, helping them regain moisture and become palatable again. And thus, was born the Butter Chicken. 

Diced chicken tikka pieces cooked beautifully with dices capsicum trio and onions with our in house made onion and tomato gravy finished with chillies and kasturi methi.

The invention of Dal Makhni is closely linked with the invention of Butter Chicken. To save the chicken hanging on the seekhs above the tandoor all day from drying out, he came up with the brilliant idea of simmering the chicken in a luscious gravy with tomatoes, butter, cream and some spices to help them retain moisture. He applied the same recipe with his black urad dal, and gave birth to Dal Makhani too around the same time.

Indian saag is a curry of cooked mustard leaves and spinach with ginger garlic, combination of spices and oh a lot of butter!

ADD PANEER OR CHICKEN                             -  $3

Rich tomato creamy gravy is perfectly blended with spices 

and fresh paneer cubes. 

Indian mustard seed leaves and spinach mixed perfectly with spices and paneer  

Basmati rice cooked with melange of mixed spices & saffron, with chunky pieces of mutton. served with salad and raita

Basmati rice cooked with chicken and a range of spices then left with a dough seal for a couple of hours. served with salad and raita

Smokey BBQ tandoori chicken tikka biryani 

Plain saffron rice served in 500 ml container