taxes as follows - radisson blu hotels - book & explore … in india offers a new dining...

Made in India offers a new dining experience, flavours of the long forgotten cuisines of India, where the menu offers a

deliciously departure from the ordinary.

Khyber Pakhtunkhwa is a province of Pakistan, in a region where the Indian Subcontinent meets the Hindu Kush of

Afghanistan. The province was named North-West Frontier Province during the colonial period when it formed the North-

West frontier of British India. The delectable cuisine from this area can be best defined as rustic and robust. This cuisine uses

the simplistic style of preparation, where chunks of meat, seafood and vegetables are marinated sparingly and cooked in the

clay tandoor at high temperatures so that they remain tender and succulent. The rusticness of the cuisine and the focus on

preserving the flavours of ingredients is another highlight of this cuisine.

Awadhi cuisine is from the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India, and the cooking

patterns of the city are similar to those of Central Asia, the Middle East, and Northern India as well. Awadh has been greatly

influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Persia, Kashmir, Punjab

and Hyderabad; and the city is known for Nawabi foods.The bawarchis and rakabdars of Awadh gave birth to the dum style of

cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spread consisted of

elaborate dishes like kebabs, kormas, biryani, kaliya, nahari-kulchas and roomali rotis.

Our menu is rooted in rich royal heritage of India and is a combination of subtle taste where flavours are as varied as India's

climate and as exotic as India's royal culinary heritage. Our passionate team of chefs who believe in absolute perfection are

offering a true feast for all five senses with a range of signature dishes the blending and the preparation of spices is a century old

craft and is indispensible to Indian cuisine. Recreating the magic of the spices, our Master chef has carefully handpicked spices

and flavours often used in the kitchen of the royalties elsewhere.

Made in India where dishes now have access to an experience which brings together the New age and Old age cuisine.

Taxes as follows:

Government Value Added Tax: Food & Soft Beverage 14.30%Government Service Tax 4.94%

We levy 5% service chargeService Tax applicable on service charge 12.36%

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Made In India signaturesAll prices are in Indian Rupees.

Taxes as applicable. For complete tax break up please refer to page two

Chapli Kabab - “Escallops of Lamb” 625with fresh ginger and green chillies, flattened on a griddle

Kunna Gosht- “Lamb Shoulder” 1295classic from the Chiniot region, slow cooked with onions and spices

Dora Kabab - “Minced Lamb Kabab” 650with rare spices wrapped on sandal wood stick and cooked over charcoal

Kakori Kabab - “Spiced Ground Lamb” 625 combined with raw papaya and thirty two spices, finished over charcoal

Galauti Kebab - “Finely Minced Lamb” 625with spices, cooked on a griddle, served with a traditional wheat bread

Awadhi Seekh Kabab - “Skewered Spiced Lamb” 625with cashewnuts and spices slow cooked on skewers over live coal

Shuruwat - Starters

Non Vegetarian Kabab Platter 1050Jheenga Kali Mirch, Galauti Kabab, Malai Murg and Behari Kabab

NORTH WEST FRONTIER

Tawa Samudri Jheenga - tossed with home made spices on a traditional round griddle

Jheenga Khurchan- “Tossed Prawns” 995with onion and tomatoes, finished with crushed spices

Murg Malai Kabab - “Delectable chunks of Chicken” 595cooked with cream and cheese

Behari Kabab - “Chicken Supremes” 595with hand ground spices, char grilled over live coal

“Lobster” 1295

AWADH

Jheenga Kali Mirch - “Jumbo Prawns” 995coated with hung curd & spiced with freshly ground pepper

Nimbu Mahi Tikka - “Fish Steaks” 595in a citrus marinade, tandoor cooked

Makkhanwala Tandoori Murg 595“Butter Tandoori Chicken” house speciality of whole spring chicken, napé with butter and paste of fresh greens

Reshmi Kabab - “Minced Chicken” 595combined with fresh root herbs, skewered and cooked in a clay oven

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All prices are in Indian Rupees. Taxes as applicable. For complete tax break up please refer to page two

NORTH WEST FRONTIER

Dahi ke Kabab - “Yoghurt Pattie” 495flavoured with cardamom and shallow fried

Hare Mutter ka Kabab - “Green Peas Dumpling” 495filled with cheese and raisins, shallow fried

Hara Kabab -“Spinach” 495cooked with roasted gram flour and pan grilled

Tandoori Aloo - “Potato Barrels” 495filled with finely grated seasoned potato and cooked in a clay oven

Rajmaa aur Akhrot ki Shammi - 495“Kidney Bean and Walnut” combined delicately with fennel seeds

Tandoori Gobhi - “Cauliflower Florets” 495steeped in chick-peas batter and homemade spices, finished in the tandoor

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Vegetarian Kabab Platter 850Paneer Tikka, Navrattan Kabab, Makai Chuimui and Mutter ke Kabab

LUCKNOWI AND AWADH

Navrattan Kabab - “Vegetable Kabab” 495 a combination of nine nuts and vegetables, griddle fried

Makai Chuimui Kabab - “Corn Pattie” 495with reduced milk and ground spices, shallow fried

Dal ke Kabab - “Lentil Galette” 495finely mashed yellow lentil stuffed with sprouts and griddle fried

Kastoori Paneer Tikka - “Cottage Cheese Steaks” 495marinated in yoghurt, gram flour and yellow chillies, tandoor cooked

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Kareli Roganjosh - “Lamb Shank” 795braised in a liquor of Kashmiri chillies and yoghurt with a hint of garlic

Nahari - “Lamb Shanks” 795cooked in its own steam with mace, brown onion and cardamom, served with a Khameeri Roti


Shorba - SoupsChooze ka Shorba - “Chicken Broth” 350

Shorba—e—Barkush - “Lamb Broth” served with mini lamb dumplings 350

Tamatar aur Nariyal ka Shorba- “Tomato Broth” finished with coconut 295

Gosht Beliram - “Lamb curry” 795prepared with pounded coriander seeds, tomato, brown onions and crushed pepper, a tribute to Chef Beliram

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NORTH WEST FRONTIER

Jheenga Masala -“Stir fried Prawns” 1225in a spiced onion and tomato gravy, served with a Butter Naan

Machli ka Salan - “Fillet of Fish” 825simmered in a sesame seed, fried onion and fenugreek gravy

Hariyali Bateyr - “Pan seared Quail” 775glazed with green chutney of mint, coriander and dried pomegranate seeds, served with a Roomali Roti

Limbu Dahi Murgh - “Tangy Chicken” 775 stuffed and cooked in a unique liquor of fresh lemon and yoghurt, served with a Laccha Paratha

LUCKNOWI AND AWADH

Dhaniya Murg - “Chicken Morsels” 775 simmered gently in a satin smooth coriander flavoured sauce

Murg Khurchan - “Julienne of Chicken” 775stir fried with sliced onion, bell pepper and tomato

Kundan Kaliyan - “Chicken Morsels” 775 cooked with saffron, cream and finished with 24 carat gold dust

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Paneer Lababdar - “Cottage Cheese Steak” 695cooked with onion, tomato and a myriad of spices, served with a Laccha Paratha

Palak Soya - “Spinach and Fennel” 695tossed together with a tempering of cumin

Hing Dhania ke chatpate Aloo - “Tossed Potato” 695tempered with asafoetida and cumin

695 Dhania Mangodi - “Lentil Dumpling” cooked with abundance of coriander

695Khatta Meetha Baingan - “Sweet and Sour Aubergine”

in a tangy yoghurt gravy

Aaj ki Sabzi- “Day’s Special” 695please ask your server for today’s speciality

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LUCKNOWI AND AWADH

Gucchi Mussalam - 995 with nuts and cottage cheese in a smoked onion and nut gravy, served with a Roomali Roti

Khubani Bhare Koftey - “Cottage Cheese Dumpling” 695stuffed with apricot and simmered in a royal blend of almonds and reduced milk, served with a Naan

Palak Paneer ke Koftey 695“Spinach-Cottage Cheese dumpling” simmered in a satin smooth tomato gravy, served with a Roti

Gobhi Mussalam - “Stuffed Cauliflower” 695cooked in a rich cashewnut and brown onion gravy, finished with cream, served with a Butter Naan

Bhindi Masala - “Stir Fried Okra” 695made the traditional way-mother's style

“Stuffed Morel”


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NORTH WEST FRONTIER

Dal Makhani 450soaked and cooked slowly overnight, finished with fresh cream

Urad Dal Palak - “Split Black with spinach cooked with cream, butter and garlic

Gram” 450

LUCKNOWI AND AWADH

Peeli Dal Tadka 425lentils tempered with cumin seeds, red chillies and tamarind

Hara Moong Mughlai - “Whole Green Gram” 450cooked overnight on a live coal, tempered with garlic and dill leaves, served with a Mirchi ka Paratha

Dal - Lentils

Nizami Murg Biryani 695flavourful combination of basmati rice, chicken and traditional Nizami spices

Hyderabadi Dum Biryani 695flavourful combination of basmati rice, lamb and traditional hand crushed Hyderabadi spices

Gucchi Pulao 850with morels and home spices

Kesari Tarkari Biryani 595traditonal preparation of fragrant rice cooked with vegetables

Kala Moti Pulao 495black Bengal gram subtly combined with long grain Basmati rice, cooked to perfection

Sultani Khushka 295basmati rice cooked in milk and ghee

Biryani /Pulao - Rice

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NORTH WEST FRONTIER

Keema Kulcha 125refined flour bread stuffed with spiced minced lamb

Broccoli and Cheese Kulcha 125refined flour bread with semolina

Kulcha 125with your choice of filling of onion or paneer

Lal Mirch ka Paratha 125wheat flour bread with a flavoring of red chilli powder

Seasonal Parantha 125whole wheat flour stuffed with seasonal vegetables

Rogini Roti 115whole wheat flour topped with rogin (spiced oil)

Kabalian naan 115refined flour bread made with a combination of sesame seeds

LUCKNOWI AND AWADH

Khurmi Naan 125refined flour bread stuffed with cottage cheese, topped with diced tomatoes

Khameeri Roti 115leavened sour dough bread made with wheat flour

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Meetha - Desserts

Phirnee reduced sweetened milk with grounded rice, nuts and saffron

Homemade Malai Kulfi parfait of reduced milk , flavoured with cardamom

Gulkand Jamun reduced milk dumpling stuffed with rose petals

Seasonal Halwa please ask your server for the season’s speciality

Pick your choice of dessert for `295


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NEW AGE CUISINE

A Futuristic Form of the Evolution of Indian Cuisine

STARTERS

Shahi Gilawat Kabab

Behari Kabab

Navrattan Kabab

Hare Mutter ka Kabab

MAIN COURSE

Char Grilled Prawns with Lemongrass and Kafir Lime Leaf

Thyme Oil Marinated Fish Tikka

Paprika Infused Chicken Tikka

Cottage Cheese Steaks with a Hint of Basil

Saffron and Rosemary Mushroom Brochette

DESSERTS

Chocolate Rasmalai Terrine

Baked Kulfi and Date Alaska

All main course are accompanied with a mini helping of dal, vegetable and bread. Pick your choice of starter, main course and dessert for `1395+ taxes per person

Vegetarian preparationsAll prices are in Indian Rupees.

Taxes as applicable. For complete tax break up please refer to page two

taxes as follows - radisson blu hotels - book & explore … in india offers a new dining...

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