Professional Documents
Culture Documents
LUNC H
CURRYS
w it h s a ff ro n b as m at i r i ce p u l ao w i t h nu t s
20
20
CHICKEN MADRAS
18
PUNJABI THALI
22
RAJMA CHAWAL
20
KADHI CHAWAL
18
c h i c ke n t i k k a m a s al a, l a m b r h ogan j os h , p al ak p a n eer
s l ow co o ke d re d k i d n ey b ean s , w i t h t a n d o o r i c h i cken or
p an e e r k a rah i an d Engl i s h c u c u m b e r s al ad
s l ow co o ke d t u r m e r i c s p i ce d yogu r t w i t h o n i o n a n d s pi nach
d u m p l i ng s , w i t h j e e ra a l o o
O N THE LIGHT E R S I DE
AW A D HI [U -V U -D H EE ] B I R Y AN I
saffron basmat i r ice, layere d w it h a p r icot s ,
c ranber r ies and ca s hews , un d er a f la ky s p ic y p a st r y,
with English cucumb er ra it a a n d ma ngo c hut n ey
10
14
Ch ef Ki ra ns t h re e h o u s e - m a d e s o u ps
CHICKEN
18
LAMB
20
16
TANDO O RI R U M A L I R OTI W R AP S
w ith baby g reens, re d o n io ns , p e p p e rs a n d v in d a lo o a i o l i ,
plant ain fr ie s w it h In d -is h c himic hur r i
18
18
14
28
14
A mu l c h e e s e, h ea r t s of ro m a i n e, f re s h h e r bs , to m atoes
an d b l u e b e r r i e s w i t h t r u f f l e o i l an d b al s a m i c re d u c t i on
16
SEAFOOD VERMICELLI
18
N AAN
E G GS A N Y TI M E
t wo o rga n ic eg g s
OVER EASY
12
12
w h i te o r w h o l e w h eat w i t h yo u r c h o ice of
gar l i c / re d o n i o n s / m i nt / p an e e r / nu t s / pot ato /
l am b ke e m a / s e r ran o c h i l i / to m ato / m oz z arel l a and bl ack
o l i ve s / s p i n ac h a n d fet a / go at c h e e s e an d ros emar y / wi l d
mu s h ro o m s a n d b l u e c h e e s e / p ea r an d arugul a
PLAIN
8
12
16
STUFFED
BE VE R AGE S
MASALA CHAI
MINT LIME-LEMONADE
MANGO LASSI
Ki ra ns Ch a i b l e n d
yo u r c h o i ce of tea
BU R GER S
BISON BURGER
V EGGIE BURGER
18
THE DAILY
GREEN JUICE
RED JUICE
G ra n ny S m i t h a p p l e, s p i n a c h , k a l e, ce l e r y, p a rs l ey and l i me
b e et , c ran b e r r y an d o ra nge
a w i d e s e l e c t i o n of w i n e s , c h a m p ag nes
an d co c kt ai l s i s avai l ab l e f ro m t h e bar