{Mixed vegetable patty with fresh greens & cashewnut}

{Mixed minced vegetables, made with a paste of lentils, chopped onion, and coriander usually added to the mixture, which is kneaded in a disc-like shape and fried.}

{Bhindi Kurkuri/ Crispy Okra made with finely sliced pieces of okra mixed with chickpeas flour and spices; deep fried until crispy}

{Sweet corn kernels and spiced mash fried to crispy perfection and sprinkled with Chaat masala}

{Make your own platter--Assortment of any four Chef’s special kebabs as per your choice}

{Combination of chicken, mutton, fish and prawn kebabs and tikkas}

{Combination of chicken tikka, chicken Haryali tikka, tangdi kebab and mutton seekh kebab}

{Assortment of 4 Cottage cheese/ Paneer tikkas; Shashlik, Haryali, Malai & Zafrani}

{Assortment of 4 vegetarian kebabs and tikkas}

{Potato stuffed with grated cottage cheese, raisins, cashew nuts and saffron along with aromatic spices coated in white sesame seeds and baked in tandoor to crunchy perfection.}

{Skewered spiced minced paneer and cheese flavoured with garlic, ginger, green chilli and mint.}

{Homemade soft cottage cheese marinated in aromatic spices with fresh cream and baked in a charcoal fired clay oven}

{Colorful, skewered pieces of cottage cheese marinated in yoghurt, tandoori masalas and cooked with chunky pieces of capsicum, onions and tomatoes}

{Baby potatoes marinated in yoghurt with tandoori masala roasted in Tandoor}

{Jumbo Prawns with caper marinated with fresh cream, cashew nut paste and selected mild exotic spices roasted to perfection in tandoor}

{Jumbo Prawns with caper marinated in famous tandoori masala and hung curd, further roasted to perfection in tandoor}

{Boneless spiced Chicken pieces and cheese flavoured with saffron and other Mughlai herbs and spices roasted in Clay oven.}

{Skewered hand pounded minced lamb with fragrant spices, topped & surrounded with a layer of finely diced onion, capsicum tomato & cheese, then cooked in a tandoor oven}

{Fish marinated in yoghurt, ginger, garlic, red chilli, flavored with fenugreek and cooked in a tandoor oven}

{Chicken marinated with yoghurt, fresh cream, cashew nuts paste and selected mild spices cooked to perfection in a Tandoor}

{Chicken marinated with yoghurt, fresh cream, cashew nuts paste and selected mild spices cooked to perfection in a Tandoor}

{A popular North Indian dish consisting of roasted whole chicken prepared with hung curd, north Indian herbs and spices.}

{A popular North Indian dish consisting of roasted whole chicken prepared with hung curd, north Indian herbs and spices.}

{Tender pieces of boneless chicken breast marinated in hung curd and tandoori masala}

{Tender chicken pieces marinated with yoghurt, fresh cream, cashew nuts paste and selected mild spices cooked to perfection in a Tandoor}

{Cauliflower florets cooked in spicy thick sauce with a select blend of Indian spices and herbs}

{A classic authentic royal vegetable preparation cooked in a handi. The vegetables are tossed together with ginger, garlic paste and selected Mughlai spices.}

{A mixture of vegetables cooked in green Hyderabadi sauce and chef special spices}

{The dish has a smoky aroma and charcoal flavour– that’s how the dish gets its name. Paneer Angara is spicy curry, prepared with the use of curd, tomatoes and garam masala}

{Stuffed potato with grated paneer, potato, cardamom and cashew nuts blend of mild spices, cooked in creamy cashew nut sauce with mild onion-garlic gravy}

{Malai Kofta is a classic North Indian dish originated from the Mughlai cuisine. Malai refers to the cream and koftas are deep fried paneer dumplings in rich and creamy tomato gravy.}

{ Vegetarian version of the famous chicken tikka masala. Tandoor roasted cottage cheese cooked in tandoori masala gravy}

{Eggplant cooked in spinach gravy with mustard and fenugreek seeds spiced up in Hyderabadi Masala}

{Mushrooms and peas cooked in a tomato and onion gravy with Indian herbs and spices}

{Homemade cottage cheese cooked with fresh spinach and finished with fresh cream}

{Homemade cottage cheese cooked with fresh tomato sauce, butter and mild Indian spices in creamy gravy}

{Homemade cottage cheese, green peas, cooked in onions, tomatoes and Indian spices}

{Popular spicy dish from British Raj days, seasonal vegetable pan cooked in Jalfrezi sauce}

{Similar to Baigan Choka. Eggplant char-grilled to infuse the dish with a smoky flavour }

{Cut Okra Sautéed with diced Onions and Tomatoes}

{Black gram with red kidney beans slow cooked in fresh cream and butter to creamy perfection and infused with smoky aroma}

{Two different imported lentils tempered with asafetida, aromatic spices and whole red pepper, finished in butter}

{Combination of fresh spinach, lentils and garlic}

{The dish has a smoky aroma and charcoal flavour– that’s how the dish gets its name. Chicken Angara is spicy curry prepared with the use of curd, tomatoes and various spices}

{Most popular curry in the Britain, succulent pieces of char-grilled boneless chicken tikka, marinated in spices and yoghurt, baked in a tandoor oven, and served in a tikka sauce}

{ Guest favourite at Aagman. Char-grilled chicken cooked in creamy tomato puree, fenugreek, honey and fresh cream with a mild flavour of cardamom}

{A divine Goan recipe of Portuguese origin, cooked with potatoes, involving a more generous use of hot spices with a dash of fresh lime juice.}

{Boneless chicken cooked in creamy spinach gravy and spices - the end result is a tasty, nutritious and healthy dish}

{ 400-year-old culinary gem from Deccan. Select cut mutton slow cooked overnight to juicy tenderness in special nihari masala blend goes with Khamiri Roti} BONELESS LAMB FOR EXTRA 1,000

{Laal Maas is a fiery Rajasthani meat curry. Lamb cooked in a variety of whole spices with a burst of red chillies. Extremely soft and submissive, demure to the point of being apologetic for the fiery bed of curry it is served in} BONELESS LAMB FOR EXTRA 1,000

{Tenderized Lamb marinated in hung yoghurt and roasted whole spices and further cooked in its own juices to perfection} BONELESS LAMB FOR EXTRA 1,000

{ A Sindh lamb dish cooked in the traditional balti style—is a type of curry served in a thin, pressed copper wok-like "balti bowl”. It is served by many restaurants in the United Kingdom} BONELESS LAMB FOR EXTRA 1,000

{Succulent pieces of boned lamb, prepared in mild spiced and creamy cashew nut gravy} BONELESS LAMB FOR EXTRA 1,000

{Succulent pieces of lamb together with hand pounded lamb mince cooked in a rich gravy and aromatic spices} BONELESS LAMB FOR EXTRA 1,000

{Mughlai Kashmiri delicacy -Lamb morsels cooked in flavoured species & herbs along with Kashmir Chili and ginger garlic paste} BONELESS LAMB FOR EXTRA 1,000

{A divine Goan recipe of Portuguese origin, cooked with potatoes, involving a more generous use of hot spices with a dash of fresh lime juice.} BONELESS LAMB FOR EXTRA 1,000

{Pan-griddled large shrimps with carom seeds, peppers & red onion in karahi sauce}

{Shrimps cooked in creamy tomatoes sauce with fenugreek, honey and finished with fresh cream}

{Goan speciality, shrimp cooked with coastal spices in coconut milk, tempered with curry leaves & cinnamon}

{Popular Mughlai Kashmiri delicacy- Chicken morsels cooked in flavored spices & herbs along with Kashmiri Chili and ginger garlic paste.}

{Marinated boneless chicken grilled in tandoor cooked with long grain basmati rice.}

Unleavened bread made with gram flour

Plain multi-layered whole wheat bread

Basmati Rice cooked with fruits, dry fruits, and mild spices for a unique flavor

Basmati Rice flavored with cumin and clarified butter

{Indian Ice cream made with mango pulp and sweetened condensed milk}

{Indian Ice cream made with sweetened saffron condensed milk and pistachios}

{Jalebi is one of the most popular Indian desserts. Saffron-flavored funnel cakes soaked in sugary syrup.}

{Dry milk and cottage cheese balls, deep in sugar syrup}

{Ras Malai consists of sugary saffron-colored flattened balls of paneer soaked in malai (clotted cream) flavored with pistachio}