Crispy spiced onion and spinach fritters.

Naan topped with smoky paneer tikka, bell peppers, and melted cheese.

Golden-crusted green vegetable patties infused with spices and served with a mint dip.

Gram flour-battered spiced fish fritters with tangy tamarind chutney.

Deep-fried chicken tossed in curry leaf and spice tempering.

Soft roti taco with smoky mutton boti, nutty techa chutney, and creamy avocado.

Spiced mutton keema served with buttery pao.

Naan topped with classic chicken tikka, bell peppers, and melted cheese.

Lucknow’s legendary melt-in-the-mouth lamb patties served in soft slider buns.

A tangy, peppery South Indian broth with seafood and aromatic spices.

Crunchy mung and chana sprouts with lemon, chaat masala, and microgreens.

Spinach chips served with sweet and smoky pineapple salsa.

Cucumber, tomato, onion, carrot, lemon, and chili.

Edamame, corn, puffed rice, and spices for a tangy crunch.

Naan chips layered with tomato butter gravy, cheese, onions, and jalapeños.

Spicy potato fritter in a soft bun with dry garlic chutney.

Soft dumplings in mango yogurt and spices.

Crispy samosa with chickpeas, chutneys, and curd.

Saffron and cashew-marinated paneer cooked in clay pot

Slow-fried spiced hung curd with cardamom.

Broccoli marinated with cashew, cheese, and hung curd.

Minced lamb with bell peppers, chili flakes, and cashew.

Succulent prawns cooked in rich coconut gravy.

Salmon with mustard, chili, and fresh coriander.

Creamy basil-flavoured chicken with salad and mint chutney.

Smoky roasted lamb, salad & mint chutney.

Spinach and cottage dumplings with dried nuts and cream.

Mixed vegetables in mild creamy gravy.

Potatoes sautéed with cumin and spices.

Spicy Rajasthani lamb curry with Mathania chili and spices.

Tandoori chicken tikka in creamy butter and cashew gravy.

Fish cooked with mustard seeds, fenugreek, and ginger-garlic paste.

Lamb curry with cinnamon, coriander and curd.

Prawns cooked with curry leaves, fresh chili, and ginger.

Tender tandoori chicken simmered in a rich, creamy tomato-cashew gravy with signature spices. Origin: Created in Delhi’s Moti Mahal in the 1950s, this iconic Punjabi dish was designed to repurpose leftover tandoori chicken into a buttery, flavorful curry.

Soft paneer cubes cooked in velvety spinach gravy with aromatic Indian spices. Origin: A North Indian favorite, likely influenced by Mughal cuisine, showcasing the richness of local greens and paneer.

Black lentils slow-cooked with butter and cream to create a rich, indulgent curry. Origin: Brought to Delhi by Peshawari migrants, this dal is a Mughlai-inspired comfort dish, often called the “queen of lentils.”

Fluffy tandoor-baked kulcha stuffed with spiced potatoes, served with slow-cooked Amritsari chickpeas. Origin: From Amritsar, Punjab, this street-food classic pairs hearty bread with robust, tangy chickpea curry.

Lamb biryani with Raita and Indian spices in baked crust

Seafood rice with spices and raita.

Saffron flavoured veg biryani rice.

Toor dal tempered with garlic & spices.

Creamy lentils with saffron and dry fruits in Mughlai style.

Tandoor baked bread stuffed with cheese

Kulcha filled with minced chicken tikka.

Multi-layered round bread

Crispy crumbled naan.

Clay oven wheat roti.

Plain, cheese or Garlic

Fragrant basmati rice tempered with cumin.

mur 90

Soft sweet bun filled with creamy muska (butter).

Crunchy toast with cheese, chili, cpsicum, onion & coriander

Flaky pastry with smoky, spiced chicken tikka.

Flaky pastry with smoky, spiced paneer tikka.

Crunchy toast topped with rich malai & fine sugar.

Maska bun loves a chai dip — and so will you.