You are on page 1of 3

Chefs Table Week Delhi Menu

FIRST COURSE

Onion Bhaji (v)


Onion rings with spice dust

SECOND COURSE
Choice of any one

Palak Patta Chaat (v)


Crispy leaf served with tangy chutney, yogurt

Jalebi Chat (v)


Indian pretzel tossed with tangy tamarind chutney, curd and mint chutney


THIRD COURSE
Choice of any one

Hare Matar ki Tikki (v)


green peas, mango relish, tomato garlic chutney

Pizza Naan (v)


Kheer special flat bread

Murgh Tikka
Hot chicken tikka terrine served lemon hung curd, pickled onion



FOURTH COURSE
Choice of any one

Subz ki Seekh (v)


English vegetable kebab with pepper chutney

Chukandar Chilgoze ki Tikki (v)


Beet and pine nut croquettes, beetroot chutney

Tandoori Murgh Tikka


Chicken cooked in blend of brown onion, cashewnut and garlic served with pepper coulis

Silbatte ki Shammi
Pounded lamb meat kebabs served with spring onion chutney

FIFTH COURSE
Choice of any one
(Served with Steamed Rice and Assorted Indian Breads)

Dal Makhni (v)


Whole black gram cooked overnight finished with butter and cream

Paneer Khatta Pyaz (v)


A cottage cheese with preparation with onion tomato and pickled onion

Murgh Kolhapuri
Maharashtrian delicacy

Lagan ka Murgh
Slow cooked chicken with blend of Indian aromatic spices

ACCOMPANIMENTS
Choice of any one

Yellow Dal (v)


Yellow lentil cooked with asafoetida



Jodhpuri Aloo (v)
Baby new potato cooked with ginger and coriander finished curd

SIXTH COURSE
Choice of any one

Delhi 6
Seasonal fruit kulfi

Kheer Platter
Bottle gourd pudding, tapioca pudding, jaggery pudding

Badam Cake
Zucchini pudding with orange sauce

Kalakand Tart

Milk cake tart with caramel sauce