Delhi Darbar Indian Cuisine

Our chef's mix of tandoori meats.

An assortment of mixed vegetarian appetizers.

Spiced potato cakes fried, served with chickpeas and yoghurt, garnished with red onions.

Tender chicken pieces marinated with garlic, chilli, yogurt, and mustard, cooked in tandoor with aromatic spices.

Prawns dipped in a special batter, then deep-fried.

Triangular pastry parcels stuffed with spiced potatoes and veg or spiced lamb served with chickpeas and yoghurt dressing.

Thin, crispy wafers made of chickpea flour served with chutneys.

Fried Indian cottage cheese coated in cornflour and pan-fried with bell pepper and onion.

Prawns stir-fried with shallots, crushed black pepper, pineapple, bell peppers, and scallion.

Deep fried cauliflower coated with cornflour and sautéed with honey and sesame seeds.

Chicken strips coated in a batter of egg, garlic, ginger, and spices then deep fried.

Meat marinated in spices and yogurt then cooked in a tandoor with onions, tomato, mushrooms and bell peppers.

A dish cooked with meat in a tomato-based creamy sauce, with peppers, cashew nuts and spices.

Traditional Kerala-style curry flavoured with coconut, spices and curry leaves.

A dish cooked in a tomato-based curry made with spices, onions, green peppers and tomato.

A dish cooked in a tomato-based medium to hot sauce with chunky peppers and onions.

A dish cooked using tandoori meat, fresh cream and cashew nuts in a butter sauce and onions.

A dish cooked with spinach mixed with spices, tomatoes and a garlic and ginger paste.

A dish cooked in a thick sauce with garlic, tomato and spring onion.

A curry from the south Indian coastal area, made from onion, tomato and spices, flavoured with grated coconut, mustard and curry leaves.

This dish is prepared in a pot with spices, garlic, ginger, and tomato.

A dish cooked in a sauce with shallots and bell peppers, pounded garlic and tomatoes.

Luigi Righetti Pinot Grigio, Venezia, Italy.

Aveleda Alvarinho, Vinho Verde, Portugal.

El Coto Verdejo, Rioja, Spain.

Uby Sauvignon Blanc, Gascony, France.

Dogajolo Tuscan Bianco, Tuscany, Italy.

Basmati pilau rice cooked with sultanas, fresh peppers, tomatoes, onions, and mint served with a biryani sauce and raita.

Basmati pilau rice cooked with sultanas, fresh peppers, tomatoes, onions, and mint served with a biryani sauce and raita.

Basmati pilau rice cooked with sultanas, fresh peppers, tomatoes, onions, and mint served with a biryani sauce and raita.

Basmati pilau rice cooked with sultanas, fresh peppers, tomatoes, onions, and mint served with a biryani sauce and raita.

A yoghurt-based dish, mixed with cucumber, tomato and onion with lightly spiced.

Finely chopped cucumbers, tomatoes, onions, and carrots, dressed with lime juice and spices.

Deep fried chips, seasoned with indian chaat masala.

Slices of cucumber, onions, tomatoes served with mixed pickle.

Black lentils cooked with onions, tomato, cumin, butter and cream.

North Indian dish featuring deep-fried paneer dumplings served in a rich and creamy cashew-based sauce.

Vegetable dumplings made from finely minced vegetables and deep/shallow fried spices and then added to a tangy, creamy, spicy onion tomato base curry.

A dish cooked with Paneer in a sauce with shallots and bell peppers pounded garlic and tomatoes.

In house made Paneer (cottage cheese), cooked in a creamy sauce with a spicy tomato blend.

Indian cottage cheese cooked with pureed spinach and finished with a touch of cream.

Lababdar is a north Indian recipe along with nuts, cream, chopped bell pepper and onion.

Since 1954, India's legendary dark rum, aged to perfection with rich notes of vanilla, caramel and spice.

Passion fruit syrup meets fizzy soda with tropical twist.

A zesty virgin mojito with fresh mint, lime, and soda.

A sweet blend of strawberry syrup and fizzy soda.

Coconut, lime with hints of mint and fizzy soda.

Raspberry fruit syrup meets fizzy soda.

A sweet blend of peach syrup and fizzy soda.

Marinated chicken or lamb cooked in cream, spices and in-house nut paste.

A very mild sauce cooked with fresh cream and in-house nut paste.

Sauce of green chillies, onions, tomatoes, peppers and lemon juice with garlic. A speciality from the region of Punjab.

A very hot and spicy sauce, cooked with tomato, potato, green chilli and flavoured with lemon.

A hot sauce, well spiced, cooked with mustard seeds, fresh curry leaves, tomatoes and coconut milk.

A South Indian-style dish prepared with our chef's special Chettinad hot spices in a sauce based on coconut milk.

Potato and cauliflower cooked in flavourful spices and onion.

White chickpeas cooked in an onion, tomato, and spicy gravy.

Potatoes cooked in richly flavoured spinach.

Potatoes cooked in onion and tomato sauce with a light touch of mixed spices.

Mushroom and green peas are cooked in a gravy of onion, tomato, and spices.

Yellow lentil flavoured with spices, garlic and cumin seeds.

All rice is long-grain basmati rice.

Lunae Merlot, Cotes de Duras, France.

Rayuela Cabernet Sauvignon, Colchagua Valley, Chile.

Killka Malbec, Mendoza, Argentina.

Coto Mayor Crianza, Tempranillo/Garnacha, Rioja, Spain.

Coto Mayor Reserva, Tempranillo/Garnacha, Rioja, Spain.

La Marca Prosecco Spumante, Veneto, Italy.

Champagne, France.

Colombelle Rosé, Gascony, France.

Vodka, strawberry with dash of lime, topped with soda.

Light and refreshing, this cocktail combines rum, lime, and mint.

A smooth and fruity cocktail with tropical flavour.

A mix of vodka, coffee liqueur, and freshly brewed espresso.

This is a stylish and zesty mix of vodka, triple sec, cranberry, and lime.

Rum, coconut, lime with essences of mint and fizzy soda.

Whiskey, cranberry juice, and bright triple sec shaken to a dreamy pink haze.

Vodka, blue curaçao balanced with fresh lime.

An Indian dessert of fried dough balls that are soaked in a sweet, sticky sugar syrup served with vanilla ice cream.

Chocolate walnut base topped with a layer of chocolate ganache. Our double chocolate brownie served heated with a scoop of vanilla ice-cream.

A traditional Indian ice cream with a rich, creamy texture, served in three classic flavours- nutty pistachio, velvety malai with delicate saffron notes and fragrant infused with sweet rose petals.

A moist blondie with crushed white chocolate and raspberry pieces served warm with vanilla ice cream.

Spiced black tea blend with cardamom and other aromatic spices, brewed with milk for a comforting and culturally rich experience. Contains - Milk.