The Menu


Vegetarian

Khidmat-e-Naush , Welcoming/refreshing drinks

Jal Jeera

A delightful tangy drink with roasted cumin, mint and lemon

350/-


Adraki Nimbu Paani

Classic lemonade with a twist of ginger

350/-


Ambi Panna

Cumin flavoured tangy drink prepared from raw mango

350/-


Rose Sherbet

A delightful refreshing rose flavoured drink

350/-


Zeera Aab

Cooked and chilled pineapple fruit juice preparation with the Chef’s special touch

350/-

Naqsh-e-Aab , Delicate soups to choose from

Tamatar Dhaniya Ka Shorba

Tomato soup with infusion of fresh coriander, tempered with royal cumin

650/-


Subz Badam Shorba

A refreshing soup made with vegetables and almond, flavoured with garlic and asafoetida

650/-

Mulaihza Farmaye , Selection of vegetarian kebabs

Doodhiya Kebab

Recipe from The LaLit New Delhi, roundels of cottage cheese, filled with spiced mashed potato, shallow fried

900/-


Paneer Tikka

Fresh cottage cheese marinated with yellow chilli and saffron in yoghurt, cooked in tandoor

900/-


Palak Anjeer ki Tikki

Delicately flavoured kebab of spinach and chana dal, filled with figs and cashew nuts cooked in butter and served with a sprinkle of fenugreek

950/-


Subz ki Galawat

A Kebab, better described as vegetarian molten perfection tender tawa-fried vegetable kebab with flavours of saffron, cardamom and clove

950/-


Hare Mutter ki Seekh

Forced green peas, wrapped around skewer and smoke-cooked in tandoor, flavoured with mace, cumin and coriander

900/-


Shakahari Kebabon ki Jhalak

Two pieces each, three types of vegetarian kebabs served with oven baked Indian bread accompanied with a serving of dal

1500/-


Mushroom ki Galouti

Chefs’s recommendation, delicate kebab of white mushrooms smoked with cloves and served with sheermal

950/-

Nemat–E–Zameen , Vegetarian curry fare

Dal Baluchi

A harmonious combination of black lentils, ginger-garlic, simmered overnight on charcoal fire and finished with cream and butter

850/-


Masaledar Dal Lasooni

Master chefs recipe – Arhar dal with hung yoghurt exotically tempered with burnt garlic

800/-


Bhuna Saag

Preparation of pureed and chopped spinach, flavoured with garlic and coconut milk

950/-


Paneer Bemisaal

Paneer cubes sautéed in fresh tomato puree flavoured with fenugreek and cream topped with cheese and nuts

950/-


Phaldhari Koftah Qorma

Dumpling of cottage cheese, vegetables and fenugreek, cooked in cashew nut base fragrant gravy

950/-


Arbi ki Qaliya

Colaccasia simmered in thin yellow gravy of yoghurt and turmeric

950/-


Mirch Baigan ka Salan

Baby eggplant and chillies cooked in tangy gravy of peanuts and cashews

950/-


Dum ki Khumbh

Button mushrooms slowly cooked in aromatic gravy imbued with fennel and dried ginger

950/-


Subz Makhmali

Seasonal vegetables cooked in tomato gravy finished with a hint of mawa & cream

950/-


Aloo ki Qatli

Signature dish of Chef, twice cooked potato roundels, with sesame seed, green chilli and lime

950/-

Dakshin Ka Nichod , South Indian

Vegetable Stew with Appam

Recipe from The Lalit Resort & Spa Bekal, assorted diced vegetables stewed with onion and finished with coconut cream, served with fermented rice pancake

1100/-


Kai Korma

Vegetables cooked in fennel flavoured coconut and tomato gravy tempered with curry leaves & mustard seed

950/-


Tomato Rasam

Fresh tomato and yellow lentil broth flavoured with garlic and roasted cumin

550


Malabar Parantha

Flaky refined flour bread cooked on the griddle

225/-

Kunha-E-Deg , Treasure of long grain basmati rice

Subz Noormahal Biryani

Fragrant basmati rice and vegetables with paneer, lightly cooked with aromatic spices, sprinkled with saffron and cardamoms and steam cooked in a sealed clay pot to perfection

1050/-


Pulao (Green Peas / Jeera / Subzi)

Made with finest basmati rice and cooked under steam

795/-


Paan ki Biryani

Chef’s signature dish, fragrant preparation of basmati rice with vegetables, betel nut leaves & sweetened rose petal

1050/-


Safed Chawal

Steamed basmati rice

350/-


Raita

Rich creamy yoghurt mixed as per your choice- potatoes, mint, vegetables, pineapple, burani or plain

200/-

Rotiyan, Dawat-E-Shahi , bread accompaniments of royal meal

Lasooni Naan

Crisp garlic flavoured, refined flour bread baked in clay oven

195/-


Makhan wala Naan

Refined flour bread baked in clay oven and topped with butter (plain also available)

195/-


Baluchi Naan

Family size refined flour bread baked in clay oven

350/-


Uzbeki Naan

Chef’s signature cinnamon flavoured rich bread

255/-


Naan-e-Bahkhumachh

Wheat flour bread topped with melon and poppy seeds, Baluchi speciality

225/-


Kulcha

Refined flour bread baked in clay oven with your choice of filling – onion, potato, cauliflower or cheese

195/-


Roti

Whole wheat bread cooked in clay oven

195/-


Varqi Parantha

Flaky refined flour bread, slow cooked on open griddle

195/-


Mirchi Parantha

Flaky whole wheat bread topped with red chilli

195/-


Missi Roti

Gram flour bread baked in clay oven

195/-


Roomali Roti

Large paper thin whole wheat flour bread cooked on inverted griddle

195/-


Tandoori KhazanaTokri

Five varieties of Indian bread

850/-

Sheer-e-Mehfil , Delectable dessert to choose from

Gulab Jamun

Sweet dumplings of reduced milk filled with pistachio

650/-


Khajoor Badam ka Halwa

The unconventional dessert created by The Nawabs. A delightful pudding of dates mixed with ground almonds and saffron, strewn with raisins and nuts

650/-


Kesari Malai Kulfi

Indian version of ice cream made from reduced milk & flavoured with saffron

650/-


Zaffrani Angoori Rabdi

Sweetened reduced milk with small round dumplings

650/-


Sugar Free Rasmalai

Traditional cottage cheese dumpling dipped in flavoured milk with sugar

650/-


Taaze Kate Falon ka Nazrana

Seasonal assorted fresh cut fruits

650/-


Paan ki Kulfi

Chef’s recommendation, light milk ice cream flavored with betel nut leaves & sweetened with rose petal.

650/-


Non-Veg

Naqsh-e-Aab , Delicate soup to choose from

Gosht Yakhani Shorba

Rich lamb broth, flavoured with cardamom, vetiver and cinnamon, spiced with fresh green chillies and laced with saffron

750/-


Murgh Shorba Shahi Pasand

A delicious thin chicken broth flavoured with mint, saffron and pepper powder

750/-

Kebab–E-Bahaar , Selection of non-vegetarian kebabs

Mahi Sarso Tikka

Sole fish marinated with mustard, chilli and yoghurt, smoke cooked in tandoor

1300/-


Tandoori Pomfret

Tandoor cooked silver Pomfret in a flavourful marination of Kashmiri chilli, yoghurt, lemon & spices

1500/-


Jhinga Achari Tikka

Prawns marinated in yoghurt with fenugreek, nigella seed, fennel, pepper corn, sea salt and lime

1850/-


Tawe ki Macchli

Sole fillet marinated in fragrant paste of coriander, green chilli, ginger, mint and sea salt, cooked on griddle

1300/-


Baluchi Chooza Kebab

Signature preparation of spring chicken marinated in yoghurt, lemon, orange, ginger and smoke-cooked in oven

1100/-


Murgh Chandi Tikka

Chicken supreme marinated in double cream cheese & flavoured with cardamom

1100/-


Murgh Reshmi Seekh

Chicken mince laced with saffron, cheese, coriander and chillies, skewed and cooked on sigri

1100/-


Murgh Tikka Anari

Signature preparation of chicken, in a flavourful marination of Kashmiri chilli, yoghurt, anardana & frontier spices

1100/-


Raan-e-Baluchi

A signature preparation of Baluchi made with a whole leg of lamb, filled with cheese, spinach, almonds and coriander roots, cooked with selected spices

1800/-


Gosht Malmali

Soft succulent lamb minces with saffron, cinnamon and cardamom, skewed and cooked on sigri, served with sheermal

1600/-


Galouti Kebab

A delicate kebab of finely minced lamb flavoured with cloves and cinnamon, formed into a patty and grilled on tawa, drizzled with saffron and served along with sheermal

1600/-


Barrah-E-Baluchi

Rustic preparation of Baluchi- lamb pieces marinated in yoghurt, garam masala and chilli cooked in tandoor

1500/-


Kutlet Shikampur

A Mahmoodabadi delicacy, tender succulent lamb mince patties, filled with spicy yoghurt-onion mixture, grilled to perfection

1250/-


Masahari Kebabon ki Jhalak

Two pieces each of three non vegetarian kebabs served with oven baked Indian bread and accompanied with a serving of dal

1800/-

Coze – E – Baluchi , Collection of fish,chicken and lamb curries made with choicest spices and herbs

Patiyala Shahi Kadhai Jhinga

Recipe from The Lalit Chandigarh, robust spiced prawn tossed in a tangy gravy of tomato and onion

1195/-


Chingri Malai Curry

Prawns simmered in coconut milk, evolved by the Chefs of The Lalit Great Eastern Kolkata

1700/-


Goan Fish Curry

Recipe from The Lalit Golf & Spa Resort Goa sole fish cooked in spicy gravy of tomato perfectly balanced with kokum

1300/-


Mahi Koftah Qaliya

Spiced Rahu fish dumplings simmered in onion gravy, tempered with fenugreek, mango powder, cumin and the subtle aroma of garam masala

1300/-


Murgh Bemisaal

Morsels of chicken, tandoor cooked and simmered in rich tomato gravy

1250/-


Murgh Handi Lazeez

Chicken pieces cooked in rich gravy of brown onion and almond, flavoured with saffron

1250/-


Murgh Badam Qorma

Chef’s signature chicken filled with cheese and almond simmered in rich flavourful gravy

1250/-


Shaan-E-Gosht

Master Chef’s recipe: A trio of elegantly exposed mutton shanks dum cooked in their own cardamom-tinged juice and marrow, finished with saffron

1350/-


Gosht Diwani Handi

Balanced preparation of lamb cooked with garden vegetables in smooth gravy

1350/-


Kosha Mangsho

Recipe from The Lalit Great Eastern Kolkata, a dry preparation of mutton cooked with onion and traditional spices

1350/-


Hyderabadi Nihari

Traditional Nihari of Lamb simmered in flavoured stock hara masala

1350/-

Dakshin Ka Nichod , South Indian

Yerra Thokku

Tamil Nadu speciality of prawns cooked with onion, chilli, and cashew, flavoured with curry leaves

1700/-


Meen Moilee

Recipe from The Lalit Resort & Spa Bekal, style sole fish stew finished with coconut cream

1300/-


Kozhi Melughu Curry

A traditional spicy preparation of chicken with “freshly crushed peppercorns”

1250/-


Kaari Veruval

Stir fried lamb with onions and grated coconut

1350/-

Kunha-E-Deg , Treasure of long grain basmati rice

Gosht Dum Biryani

Marinated lamb & aromatic basmati rice cooked in traditional way in a clay pot

1300/-


Murgh Dum Biryani

Chicken & basmati rice cooked on steam in subtly flavoured chicken broth, finished in a sealed clay pot

1150/-