A selection of succulent and delicious kebabs originally from mountainous regions of Northwest frontier provinces of the sub-continent. We strongly recommend as a starter for two.

Spicy, juicy kebabs of mildly spiced minced of chicken & lamb grilled in a clay oven.

Ginger flavoured lamb chops on charcoal grilled tandoor.

Boneless chicken fillet marinated with cheese in special kasturi spices, grilled in tandoor.

Spicy ground lamb cakes stuffed with coriander, lentils, mint and ginger.

Pan fried crab meat with in-house spices and herbs.

Home made cheese wrapped in yoghurt, marinated and stuffed with fresh herbs and spices in olive oil and cumin, grilled in tandoor.

Lightly cooked king prawns with garlic and fresh herbs, served on puri.

Delicious kebab of marinated chicken wings dipped in tomato, garlic & chilli sauce.

Basmati rice cooked with mouth watering succulent chicken pieces with frontier recipe.

Spiced lamb cooked with basmati rice.

Basmati rice cooked with spiced vegetables flavoured with mint and saffron.

Chef's recipe for Rogan Josh; a pair of elegantly exposed lamb shanks DUM cooked in their own cardamon-tinged juices and marrow, finished with saffron. An award winning signature dish.

Rajastan's favourite lamb dish.

Marinated chicken, sauteed in ginger, garlic tempered with cumin, medium spiced. Legend has it as an all time favourite of Emperor Akbar, as served by his personal chefs.

Pieces of chicken cooked in a thick gravy onion and tomato base, specially prepared by our chef.

Strips of boneless chicken cooked in our in-house sauce with juilennes of onions, tomatoes and capsicum.

Stuffed breast chicken rolls marinated with minced chicken and nuts, cooked in the oven. Served in a thick medium spicy sauce. A famous moughal dish.

Slices of Telapia fish fillets, coated in turmeric and chilli sauce complimented with a spicy yoghurt.

Jumbo king prawns marinated in a sauce of fresh coconut milk with ground mustard, fennel seeds and spices, served on a fresh coconut.

Chicken cooked in a korma sauce - mild, yet flavoured with the Indian bouquet garni. Signature dish from Nizam's kitchen of Hydrabad.

A favourite dish with Kasturi's special recipe. From our tandoori clay oven.

All time Rajasthan's favourite, lamb simmered in our chef's special pickled spices.

Lamb marinated overnight in black pepper, coriander and fennel, cooked in a rich creamy cashew sauce. Shimla's winter favourite.

An all time favourite dish with grilled chicken tikka in a creamy and yoghurt sauce. Chef's own special recipe.

Diced lamb cooked with fresh spinach (medium hot). A North Indian favourite.

Hot and spicy chicken with garlic and chilli sauce.

A selection of regional different dishes recommended by our chef. A traditional way of dining in India. Contains chicken, lamb, vegetables, mixed raitha, pilau rice and nan.

A selection of different vegetarian dishes recommended by our chef. Served with tandoori nan and pilau rice. A traditional way of dining in India.

Fresh mushrooms tossed in a pan with garlic, spices and black peppers.

Fresh crispy fried okra seasoned with tangy masala.

Indian cottage cheese with in-house spices.

Fresh baby potatoes, cooked with various spices and pomegranate seeds.

Fresh spinach with potatoes and spices.

Red lentils cooked in Bengali style.

A harmonious combination of black lentils and herbs, simmering on slow charcoal fire.

Fresh spinach with home made cottage cheese.

Chickpeas with spices.