SHER SINGH
beetroot | paneer| potato | ricotta – pan seared from the royal kitchens, chukander kebab is a delicacy made with finely minced beetroot, mashed potatoes and cheese. (5 pieces)
cottage cheese | burnt chilli garlic marinade – chargrilled. all-time favourite of amritsar, paneer cottage cheese marinated in aromatic rich spices and cooked in a clay oven. (5 pieces)
hung curd | cashews nuts | sultanas – pan seared creamy yogurt, bell peppers and cardamom is deep fried to give it a soft interior and crunchy exterior. (5 pieces)
creamy marinade | cream cheese – chargrilled tandoori mushrooms marinated in creamy marinade, tossed with creamy luscious gravy. (5 pieces)
spiced crispy baby potatoes with sour cream.
broccoli steam marinated in spiced cream cooked in tandoor. (5 pieces)
bell peppers and onions infused with garlic, soy and red chilli paste, finished with sesame seeds.
crispy paneer cutlets stuffed with spiced filling. (5 pieces)
crispy golden-brown pastry filled with spiced potatoes. (2 pieces)
crispy fried dough finished with trio of sauces.
fried dough balls filled with spiced potato and a trio of sauces.
beetroot tikki, paneer tikka, dahi kebab, mushrooms, malai broccoli and cauliflower.
24 hours-soaked black lentils, simmered with butter and cream. finished with dehydrated ghee fenugreek. rich and creamy.
wholesome boiled yellow lentils cooked along with fresh spinach, confit garlic and ghee.
yellow daal finished with spicy punjabi red chilli tadka finished with ghee.
diced cottage cheese simmered with creamy spinach gravy.
crunchy bell peppers and onions tossed in tomato and onion-based sauce.
indian cottage cheese cooked with a luscious blend of tomato, foxnuts and cashew nut gravy.
indian cottage cheese cooked in our silky and velvety makhani gravy along with fenugreek.
indian cottage cheese simmered with green peas, heavy cream and fenugreek. rich and creamy.
creamy deep-fried cottage cheese and potato balls simmered with luscious tomato and cashew nuts gravy.
hand tied fresh burrata served with braised mustard and spinach leaves blanched and cooked with a mélange of spices.
winter vegetables cooked in our in-house made korma gravy, foxnuts and cashew nuts.
plant based soy chunks simmered in rich and creamy velvety silk makhani gravy.
plant based soy chunks simmered in crunchy bell peppers, onions in onion and tomato sauce.
plant based soy chunks cooked in creamy sauce along with bell peppers and onions.
chicken thigh | yogurt | spices – chargrilled. traditional boneless spicy chicken tikka from sher singh’s vault.
chicken thigh | yogurt | cream – chargrilled. punjabi specialty – creamy chicken tikka flavoured with cardamom, chargrilled in tandoor.
{During the Mughal era in Delhi, a fusion of Central Asian, Persian, and Indian culinary traditions gave rise to Chicken Malai Tikka. To enhance this dish, we’ve added a fresh twist by incorporating green peppercorns for a piquant flavour.}
chicken thigh | yogurt | green chilli pickle – chargrilled.
chicken thigh | yogurt | saffron – chargrilled saffron and green peppercorn infused.
chicken thigh | corn flour | spices. boneless chicken chunks marinated in our traditional spices, deep fried to perfection.
boneless lamb | yogurt | spices – chargrilled. succulent lamb chunks marinated in various spices then chargrilled to perfection.
minced chicken | herbs | spices – chargrilled. ground chicken seasoned with sher singh’s spice mix, ginger and garlic skewered and chargrilled in tandoor.
lamb cutlets | mango powder | fenugreek – chargrilled. (4 pieces) a must have! cutlets marinated overnight in our signature tandoori marinade chargrilled in tandoor.
basa | gram flour | carrom seeds. from the city of firozpur, located at the banks of sutlej, comes this recipe that guarantees a super crisp crunch bite.
bell peppers and onions infused with garlic, soy and red chilli paste. finished with sesame seeds.
selection of chicken tikkas, kebabs & fish.
self-explanatory, our take on signature butter chicken. smokey. chicken tikka | cream | fenugreek | butter | cashew nuts paste.
{Butter chicken originated from tandoori chicken. Chefs would cook the chicken at the start of the day and it would dry out by the evening. To prevent this, they created a tomato cream curry to keep the chicken moist.}
nostalgic chicken curry made desi style. chicken tikka | ginger and garlic | spices | onion and tomato | coriander.
chicken tikka cooked in flavourful mixture of ginger garlic, brown onion paste, spices and cashew nut paste.
chicken meatball dish cooked in a simmered onion and cashew gravy, garnished with coriander and dry mint.
{Koftas originated around 1200 AD in the Ottoman Empire, evolving from using leftover meat and spices into a famous dish. In India, Mughal influence led to meat-based koftas, later adapted to local preferences.}
chicken tikka simmered with onion paste, foxnuts and cashew nuts.
{Rampuri qorma is a traditional Mughlai dish originating from Rampur, a city in northern India. Known for its rich, aromatic flavors, it was once a royal favorite, prepared for Mughal nobility The dish’s luxurious texture and aromatic spices have made it a cherished part of North Indian cuisine.}
punjabis favourite! chicken tikka, bell peppers tossed in red chilli paste, tomato and onion gravy. truly a piquant!
traditional chicken curry braised with green chilli pickle, red chillies and fenugreek seeds.
a true punjabi dish, chicken tikka simmered in a velvety spinach-based gravy, infused with chillies and garam masala. hearty yet nutritious.
fusion of succulent chicken tikka pieces enveloped in tomato-based sauce, infused with aromatic spices.
bold and vibrant dish from southern india, made with tangy tamarind, coconut milk, curry leaves and ground spices.
chicken cooked in rich yet aromatic gravy along with fenugreek leaves (methi).
from the vault! royal goat curry dish with bone on is cooked in a rich blend of curd and spices. soaking in flavours for hours.
{Unravel the flavors of Punjab’s rich heritage! Gosht Beliram, a legendary dish born in the royal kitchens of Maharaja Ranjit Singh, now finds its way to your plate at Sher Singh.}
truly a royal dish! boneless lamb cooked in red chilli paste and yogurt.
braised lamb shank cooked traditional spices, served in a rich and aromatic gravy.
{Nihari, developed in Old Delhi during the Mughal Empire, was consumed by nawabs and sultans after their sunrise prayers (Fajr), followed by naps until afternoon prayers.}
traditional lamb rogan josh braised in kashmiri red chilli paste, onions and fennel seed powder.
boneless lamb is simmered in rich velvety spinach gravy.
boneless lamb cooked in rich creamy fried onion paste and foxnuts.
bold and vibrant dish from southern india, made with tangy tamarind, coconut milk, curry leaves and ground spices.
coconut oil, plant-based soy chunks, tomato puree finished with coconut cream.
bell peppers, baby corn, broccoli and mushrooms in spiced sauce.
chickpeas curry braised in onion gravy.
baby potatoes in spicy gravy.
king prawns cooked with onions, green chilies and freshly ground masala simmered in coconut cream.
king prawns cooked in traditional green chilli, onion and tomato gravy finished with coriander and ginger.
bold and vibrant dish from southern india, made with tangy tamarind, coconut milk, curry leaves and ground spices.