Spice Garden

Cottage cheese cubes marinated in spiced hung curd, chargrilled with peppers and onions.

Crisp patties of spinach, green peas and potato, lightly spiced and served with mint chutney.

Boneless fish in a tangy ajwain and gram flour batter, fried golden the Amritsar way.

Bone-in chicken marinated overnight in yogurt and Kashmiri chilli, roasted in the clay oven.

Melt-in-the-mouth hung curd kebabs with a crisp crust, flavoured with cardamom and green chilli.

Tandoori chicken simmered in a silky tomato, butter and cream gravy with a hint of fenugreek.

Black lentils slow-cooked overnight on the tandoor, finished with butter and fresh cream.

Soft paneer in a rich, mildly sweet gravy of cashew, onion and saffron. A family favourite.

Tender mutton braised with Kashmiri chillies, fennel and dry ginger in a deep red gravy.

Slow-cooked mustard greens with white butter, served with two hand-patted cornmeal rotis.

Two warm milk-solid dumplings soaked in rose and cardamom sugar syrup.

Soft cottage cheese discs in chilled, saffron-infused milk topped with pistachio.

Grated carrots slow-cooked in milk and ghee with cardamom, almonds and raisins. Served warm.

Malai kulfi with sweet basil seeds, vermicelli and rose syrup. Perfect after a spicy meal.

Creamy ground-rice pudding set in a traditional clay pot, scented with kewra and saffron.