Thali Thali - Vollständiges Menü

Seasonal diced root vegetables.

Whole wheat bread.

Black lentils simmered overnight to yield a creamy finish, with tomatoes and a hint of cream and butter.

Jhal (chilly hot) Freji (with vegetables). Boneless chicken cooked with peppers and onions, tempered with green chillies in an onion and tomato based sauce.

Triangles of cottage cheese in a paste of cashew nuts, melon seeds, yoghurt and cream.

Green peas and cottage cheese mixed together. Tempered with cumin and aniseed.

Basmati rice and vegetables incorporated together with selected herbs and spices.

Specially selected chicken marinated in a paste of ginger, garlic, lemon and rose petals. Rich yoghurt, herbs, spices and saffron are added to make it succulent. Cooked in a charcoal oven.

Spicy and plain.

Tender, fresh chicken fillets cubed and simmered in tomatoes, butter and cream. Fenugreek leaves add an extra flavor.

Cubed chicken fillets cooked with fenugreek leaves and aromatic spices.

Lamb cubes sautéed with peppers and onions, tempered with garlic and onions. Finished in a semi-hot jhalfreji sauce.

Onions, potatoes, cauliflower and cottage cheese, delicately flavoured and fried in batter.

Succulent pieces of salmon marinated in Indian spices and yoghurt, then flavoured with dill.

Layered bread.

A rare combination of lamb cubes in a poppy seed paste, cream and pickling spices.

With potato and red onion.

Garden fresh button mushrooms incorporated with green coriander and tempered with onions tomatoes and garlic.

Checkpeas cooked in Punjabi style with onions and tomatoes. Tempered with garlic and de-seeded green chillies.

Potato and lentil dumplings in a creamy yoghurt base. A house speciality.

4 papadum and chutneys, Tandoori chicken, Machhi tikka, Paneer mint tikka, 1 lamb dish from chef’s pan, 1 vegetarian or chicken dish from chef’s pan, 1 seafood dish from chef’s pan, 2 pilau rice (any choice), 2 naan breads (any choice), 2 side dishes (any

A Kashmiri classic of minced lamb, ginger, cumin, corriander, cloves and garam masala cooked in a charcoal tandoor.

Tender lamb cooked with peppercorns and coconut milk, cooked to perfection with coriander.

Achari paneer, Seekh kebab, Any two lamb or chicken dishes from chef’s pan or the vegetarian options from the handi, Choice of 1 dal, Choice of any 2 rice or naan bread.

Vegetable samosa, Seekh kebab, Kali mirch ka kebab, Multani jheenga, 1 Main seafood selection (any), Any 3 chicken or lamb dishes from chef’s pan, 3 pilau rice (any choice), 3 naan bread (any choice), 3 side dishes (any choice).

Succulent pieces of chicken tempered with pounded coriander, black peppercorns and deghi mirch (red chilli). Simmered in a tomato based sauce.

Dices chicken cooked in a combination of herbs and spices in a semi dry way.

Carrots, mushrooms, beans, green peas and cauliflower cooked in a cashew nut paste. Finished with a velvety tomato sauce.

Layered whole wheat bread with mint.

Layers of chicken and basmati rice cooked in saffron.

Indian cottage cheese marinated in yoghurt, poppy seed paste and Indian pickles. Roasted in a charcoal tandoor.

Moong and masoor dal cooked together and finished with fried onions, tomatoes, red chilli, ginger and garlic.

Layered whole wheat bread.

Achari paneer,pakora, lamb samosa, seekh kebab, chicken tandoori. (Served with salad, mint sauce and tamarind sauce).

Tender lamb cubes, diced onions and green peppers simmered in a tomato gravy. Tempered with freshly roasted and pounded coriander seeds, peppercorns and cumin.

King prawns simmered in mustard seeds and whole chilli paste, finished in a coconut based gravy.

An Indian favourite medium hot lamb stew slow cooked in a rich sauce.

Chicken fillets marinated in cream and cheese. Pounded with mace and cardamom, skewered and cooked in a tandoor.

Cottage cheese marinated with roasted chickpea flour, mint, yoghurt and selected herbs. Cooked in a charcoal oven.

Garden fresh mushrooms stuffed with reduced milk, cottage cheese, herbs and spices. Skewered and cooked in a tandoor.

A vegetarian delight with creamy cheese.

Quails marinated in delicate spices and yoghurt, flavoured with green cardamom and barbecued in a moderate tandoor. Served with our very own special barbeque sauce.

Barbecued malai tikka cooked together with onions, peppers and tomatoes.

Boneless fish fillets cooked and tempered with mustard seeds and curry leaves and simmered in a tomato and onion sauce. Finished with coconutmilk.

A hot preparation of prawns with onions, tomatoes, ginger and garlic. Tempered with red chillies.

Cod fillet marinated in a batter of corn flour, ground flour, red chilli, ginger, garlic paste and deep fried just like on the street of India.

Crisp puff pastry stuffed with lamb mince.

Chargrilled succulent chicken legs marinated in garlic flavoured tandoori spices.

Tender lamb chops marinated in natural tenderisers, yoghurt, cumin and coriander powder. Cooked to perfection in a saffron-based gravy.

Minced lamb and cubes of lamb cooking together in a rich and spicy tomato-onion sauce.

Succulent and juicy pieces of tender chicken simmered in ‘nine jewels’ almond paste yoghurt and glazed with honey.

Potatoes cooked in cumin and mint chutney, golden raisins, almonds, melon seeds, poppy seeds, saffron, cashew nut, pistachio nuts, coconut and walnut.

A Kashmiri preparation of cottage cheese, peppers and button mushrooms cooked with onions, tomatoes, ginger and garlic. Lightly tempered with fenugreek leaves.

Succulent cod with a mouth-watering combination of ginger, garlic, fenugreek, leaves, chillies, coriander, ajwain, cumin seeds and the tawa spices.

Cubes of lamb marinated in rare herbs, cooked slowly and topped with green coriander and ginger.

Marinated, tender lamb cooked with dry fruits and basmati rice.

A rare combination of lamb, chicken and prawns with aromatic basmati rice.

A South Indian preparation of marinated prawns in yoghurt and pounded peppercorns. Tempered with curry leaves and coastal spices.

A whole pomfret marinated in a mix of ginger, garlic, lemon juice, ajwain and cooked in tandoor.

A combination of lentils cooked together then tempered with jeera, onions, tomatoes and garlic.

Murg Malai Tikka rolled over freshly crushed peppercorns and cooked in a tandoor.

Succulent king prawns in a tangy fennel seed marinade and barbecued in a clay oven.

Crisp puff pastry stuffed with vegetables.

Specially selected chicken marinated in a paste of ginger, garlic, lemon and rose petals. Rich yoghurt, herbs, spices and saffron are added to make it succulent. Cooked in a charcoal oven.

Paneer tikka, murg malai tikka, kali mirch kebab, tandoori chicken, sheek kebab and macchi tikka.

A dish for special occasions, malai kofta is our vegetarian version of meat balls.

King prawns with additional ‘ajwain’ for extra flavor.

Aubergine cooked in onions, tomatoes, ginger and garlic paste. Flavoured with sesame seeds and yoghurt.