The menu

Pan Asian & Thai

Soup

• Lemon Coriander Soup (Vegetable/Chicken/Prawn) – A delicate clear broth brightened with fresh coriander and a hint of citrus, crafted for a refined and refreshing start.
• Wonton Soup (Vegetable/Chicken) – Delicate handmade wontons filled with vegetables or chicken, served in a fragrant, clear bouillon.
• Black Garlic & Mushroom Broth – Slow-simmered mushrooms enhanced with the deep caramel sweetness of fermented black garlic.
• Edamame & Ginger Soup – Creamy edamame gently cooked with young ginger to create a refreshing and nutritious blend.
• Smoked Chilli Chicken Broth – Rustic chicken broth infused with smoked chilli, delivering warmth, spice, and depth in every sip.
• Prawn Tom Yum Soup – A Thai staple — hot, sour, and aromatic with lemongrass, galangal, kaffir lime and fresh herbs.

Appetizers

• Vietnamese Spring Roll (Vegetable/Chicken) – Fresh vegetables, herbs, and glass noodles rolled in translucent rice paper served with a tangy chilli-lime dressing.
• Teriyaki Tofu – Grilled tofu glazed with a house-crafted teriyaki reduction, finished with toasted sesame.
• Wok-Fried Garlic Bok Choy – Baby bok choy tossed in a high-heat wok with golden garlic and light soy.
• Chinese Street-Style Broccoli – Broccoli in a bold seasoning of garlic, chilli, and sesame oil.
• Dark Mushroom – Crisp-fried shiitake, black fungus and black mushrooms tossed in schezwan sauce.
• Crispy Lotus Stem – Thin lotus stem chips glazed in a tangy-spicy sauce, topped with sesame.
• Kimchi Baby Potato – Baby potatoes tossed in house-fermented kimchi and Korean gochujang.
• Classic Chilli Cottage Cheese – Crispy cottage cheese cubes tossed in a chilli-soya sauce.
• Thai Basil Chicken Cups – Minced chicken wok-fried with Thai basil, chilli, and aromatics, served in crisp lettuce cups.
• Smoke Schezwan Chilli Chicken – Twice-cooked chicken infused with Schezwan peppercorn smoke and fiery chilli bean paste.
• Korean Chicken Wings – Crispy wings coated in a fermented Gochujang glaze — sweet, smoky, and spicy.
• Fireball Whisky-Glazed Chicken – Crispy chicken glazed with Fireball whisky reduction — hints of cinnamon, caramel, and chilli.
• Thai Steamed Fish – Delicately steamed fish finished with a fragrant Thai sweet-chilli glaze, garnished with fresh herbs.
• Chilly Butter Garlic Calamari – Tender calamari sautéed with burnt garlic, chilli flakes, and citrus-butter.
• Cantonese Style Ginger–Scallion Lobster – Lobster wok-tossed with young ginger, scallions, and rice wine — elegant, aromatic, and balanced.
• Stir-Fry Octopus – Octopus tossed with smoked chilli, garlic oil, and fresh Asian herbs.

Ramen

• Korean Ramen (Vegetable/Chicken) – Bold, spicy Korean broth enriched with chilli paste, vegetables or Chicken and soft noodles.
• Red Carpet Signature Ramen – A luxurious signature bowl crafted with slow-cooked Tomyum broth and seafood topped with half-boiled egg.
• Miso Ramen (Tofu/Chicken/Prawn) – An umami-forward miso broth with hand-crafted noodles and fresh greens.

Rice And Noodles

• Classic Veg Fried Rice
• Bok Choy Fried Rice – Nutritious and flavourful rice tossed with baby bok choy.
• Classic Veg Hakka Noodles
• Bok Choy Hakka Noodles – Light, clean noodles tossed with fresh bok choy.
• Chinese-Style Yakisoba
• Pad Thai

Main Course

• Choice of your Protein: Cottage Cheese or Fish or Chicken or Prawn – Your preferred protein prepared with any signature Asian sauce: Chilli/Schezwan/Kung Pao/Thai Basil/Oyster/XO/Black Bean
• Veg Thai Red Curry – A silky coconut curry infused with Thai chillies, galangal, and kaffir lime.
• Veg Thai Green Curry – Fragrant green curry made with basil, lemongrass, and green chillies.
• Indonesian Nasi Goreng – Aromatically spiced fried rice topped with crispy shallots & fried egg.
• Mee Goreng – Sweet-spicy Indonesian noodles with vegetables, Chicken and aromatics.
• Asian Cottage Cheese Steak – Grilled cottage cheese finished with schezwan sauce and Asian herbs.
• Bibimbap – A bowl of warm rice topped with sautéed seasoned vegetables, chicken and gochujang
• Hainanese Chicken – Poached skin chicken stock served with fragrant rice.
• Schezwan Chicken Leg Roast – Slow-roasted chicken leg glazed in a fiery Schezwan marinade.
• Chef Special Crab With Jasmine Rice – Fresh crab cooked in aromatic Asian spices, served with jasmine rice.
• Asian Lamb Chops – Grilled lamb chops served with schezwan sauce and herb rice.
• Crab Choice Of Sauce
• Octopus Choice Of Sauce
• Lobster Choice Of Sauce
• Red Carpet Sizzling Stone Bowls

Sushi Bar

• Spicy Avocado Roll
• Cream Cheese & Spicy Truffle Mushroom Roll
• Spicy Katsu Chicken Roll
• Ebi Tempura Roll
• Salmon Jalapeno Roll

Premium Dimsum

• Aromatic Crystal Dimsum – Translucent dumplings packed with fresh vegetables and herbs.
• Thai Salapao Dimsum — Red Curry – Soft bao-style dimsum infused with Thai red curry flavours.
• Cream Cheese Broccoli Dimsum – Velvety cream cheese with fragrant broccoli in a delicate wrapper.
• Chicken Kaffir Lime Dimsum – Minced chicken perfumed with kaffir lime leaves.
• Spicy Chicken Dimsum – Bite-sized dumplings featuring a savory filling of minced spicy chicken.
• Prawn Shumai – Open-face prawn dumplings steamed to perfection.

Continental

Soups

• Smoked Pumpkin Veloute – Silky roasted pumpkin soup finished with natural wood-smoke and cream.
• Roasted Tomato & Basil Soup – Slow-roasted tomatoes simmered with fresh basil and extra-virgin olive oil.
• Mushroom Cappuccino With Truffle Foam – Velvety mushroom broth topped with aromatic truffle milk froth.
• French Onion Chicken Soup – Rich chicken broth infused with caramelized onions and fresh thyme.
• German Meat Bowl Soup – Traditional German-style clear broth with tender seasoned Chicken meatballs.
• Waterzooi – Belgian Chicken Cream Soup – Classic Belgian stew-like soup of chicken, vegetables, and light cream.

Appetizers

• Italian Bruschetta Trio – Crisp baguette topped with classic tomato-basil, olive tapenade, and herb cheese.
• Mexican Quesadilla – Grilled tortilla layered with cheese and sautéed vegetables; served with pico de gallo.
• Loaded Red Nachos – Crispy red tortilla chips topped with cheese, jalapeños, beans, and sour cream.
• Wild Mushroom Crostini – Wild Mushroom Crostini with Goat Cheese, featuring earthy mushrooms, shallots, and fresh herbs on crispy baguette slices.
• Premium Buffalo Chicken Wings – Crispy wings tossed in a tangy hot sauce, served with blue-cheese dip.
• Crispy Fried Chicken Chaat – Fusion-style chicken fritters tossed with mint yogurt, onions, and chaat masala.
• Chicken Ham Croquettes – Creamy chicken and Chicken ham filling inside a crisp golden crumb.
• Chimichurri Fish – A zesty South American blend of fresh parsley, garlic, oregano, and chili in olive oil and red wine vinegar.
• Beer-Battered Drunken Fish – Light, airy beer batter coating flaky fish; served with tartar sauce.
• Butter Garlic Prawn – Juicy Prawn sautéed in butter, garlic, and parsley.
• Grilled Tiger Prawns – Char-grilled king prawns brushed with a citrus herb marinade.

Main Course

• Grilled Asparagus Sea Bass – Delicately grilled sea bass served with tender asparagus and citrus-herb emulsion.
• Harissa-Stuffed Chicken Breast – Oven-roasted chicken breast filled with aromatic harissa, served with spiced jus.
• Grilled Chicken Leg In Red Wine Jus – Char-grilled chicken leg glazed in a deep, silky red wine reduction.
• Slow-Cooked Lamb Chunks In Red Wine Sauce – Fork-tender lamb slow braised in robust red wine and fresh herbs.
• Grilled Smoked Salmon – Lightly smoked salmon grilled to perfection with dill-lemon butter.
• Orange-Glazed Salmon Piccata – Pan-seared salmon finished with tangy orange glaze and caper-lemon sauce.
• Lobster Thermidor – Classic French-style lobster baked in a creamy mustard, cheese & white wine sauce.

Sizzlers

• Paneer Shashlik Sizzler With Makhani Gravy – Char-grilled paneer and vegetables served over sizzling rice, finished with velvety makhani sauce.
• Grilled Fish Sizzlers – Fresh fillet perfectly grilled and presented on a sizzling platter with seasonal vegetables and herb butter.
• Chicken Steak Sizzlers – Juicy grilled chicken steak on a sizzling bed of vegetables, complemented by a rich house sauce.
• Mixed Meat Sizzlers – A premium selection of grilled meats served sizzling hot with vegetables and chef’s signature sauce.

Pasta & Risotto

• Baked Mac & Cheese – Oven-baked macaroni in a rich cheddar and parmesan blend.
• Veg Penne Pasta – Choice of creamy alfredo, Creamy Pesto, classic tomato, or rosé sauce with penne.
• Spaghetti Aglio Olio – Italian simplicity—garlic, chili flakes, parsley, and olive oil.
• Spaghetti With Chicken Meatballs – Tomato-braised chicken meatballs served over al dente spaghetti.
• Spaghetti Bolognese – Slow-cooked minced lamb ragu with herbs and red wine.
• Saffron Risotto With Forest Mushrooms – Golden saffron risotto topped with sautéed wild mushrooms.
• Ratatouille Provençale – Layers of cottage cheese, spinach, mushroom finished with tomato concasse.
• Lasagna Al Forno – Layers of pasta, béchamel, and slow-cooked tomato ragu baked to perfection.
• Aubergine Parmigiana – Baked eggplant layered with tomato sauce, basil and melted parmesan.
• Spinash Ricotta Ravioli – Hand-crafted ravioli finished in a delicate fennel cream with toasted walnuts.
• Mushroom & Chicken Aop – Aglio-olio Style sautéed mushrooms and tender chicken strips.

Platters From Around The World

• Cheese Platter – A curated variety of cheese.
• Mezze Platter – Hummes, Mohmarrah, Labneh, Tabouleh, Baba Ghanoush, Falafal, Pita Bread and Marinated Olives.
• Veg Platter – Zafrani Mushroom, Afghani Paneer Tikka, Aloo Nazakat, Veg Quesadillas, Fries, Dahi Kebab. with Chef Specials Dips
• Non-Veg Platter – Fish Tikka, Murgh Angara, Korean Wings, Basil Chicken, Chicken Quesadillas, Mutton Seekh, Butter Garlic Prawn & Fries.
• Chicken Sausage Platter – Varieties of German Chicken Sausage & Herb Sauted Potato Served with Chef Special Mustard Dips.
• Seafood Platter – Lobster, Promfret, Fried Calamari,Crab, Prawn & Two Varieties of Fish.

Tandoor

Tandoori Appetizers

• Paneer Tikka Shashlik – Paneer and vegetables skewered with shashlik spices and char-grilled.
• Habana Cottage Cheese – Paneer marinated in smoky habanero-infused yogurt for a fiery twist.
• Zafrani Paneer Tikka – Saffron-marinated paneer grilled to a silky, aromatic finish.
• Paneer Bhara Makhmali – Stuffed paneer tikka marinated in a creamy makhmali base.
• Afghani Broccoli – Broccoli florets marinated in creamy Afghani spices and grilled.
• Afghani Soya Chaap – Soft soya chaap in rich Afghani cream marinade, cooked in tandoor.
• Tandoori Aloo Nazakat – Potatoes stuffed and roasted in a delicate marinade.
• Dahi Kebab – Creamy hung-curd patty lightly sautéed.
• Hara Bhara Kebab – Spinach, peas, potatoes and herbs, spiced, shaped into patties Finished shallow-fried.
• Premium Tandoori Chicken (Half/Full) – Classic tandoori chicken marinated overnight for deep flavour.
• Afghani Murgh Tikka – Creamy, mildly spiced chicken tikka with smoky charcoal notes.
• Tangri Oye Hoye – Juicy chicken drumsticks in a tangy-spiced marinade.
• Murgh Lasooni Tikka – Garlic-forward chicken tikka with butter and cream.
• Bhatti The Kalmi – Rustic Punjabi-style drumsticks roasted in bhatti masala.
• Murgh Angara – Fiery tandoori chicken finished with a smoky, spicy tempering.
• Mutton Seekh Kebab – Hand-minced mutton skewers blended with traditional spices.
• Mutton Boti Kebab – Tender mutton cubes marinated with yogurt and dry masalas.
• Premium Fish Tikka – Fresh fish fillets marinated in mild spices and tandoor-grilled.
• Kambal Fish Tikka – Soft fish tikka finished with a blanket of creamy marinade.
• Aag Meh Jingha – Spicy flame-finished prawns with bold chilli flavours.
• Tandoori Pomfret – Whole pomfret marinated with coastal spices and char-grilled.
• Nadan Prawns Roast – Kerala-style prawns sautéed with roasted spices, coconut slivers, and curry leaves.
• Ghee Roast (Chicken/Mutton/Prawn) – Mangalorean specialty of protein cooked in ghee, red chilli paste, and tamarind.

Indian

Main Course

• Premium Shahi Paneer – Soft paneer cubes simmered in a rich cashew-cream gravy with saffron.
• Supreme Paneer Lababdar – Paneer tossed in a velvety tomato-cashew sauce with aromatic whole spices.
• Kadhai Paneer – Stir-fried paneer with peppers, tomatoes, and freshly crushed kadhai masala.
• Amritsari Paneer Bhurji – Crumbled paneer cooked with onions, tomatoes, and Punjabi spices.
• Palak Paneer – Cottage cheese simmered in smooth spinach purée with garlic and ghee.
• Paneer Makhanwala – Paneer cubes in a silky butter-tomato gravy with touch of fennel & kasuri methi.
• Saffron Fresh Vegetable Kofta – Golden vegetable dumplings in a luxurious saffron-infused gravy.
• Malai Kofta – Soft paneer & nut-stuffed koftas in rich creamy gravy.
• Kumbh Matar – Button mushrooms and fresh green peas in a mild, aromatic gravy.
• Mushroom Tikka Masala – Grilled mushroom tikka in a spiced, smoky tomato-onion curry.
• Tawa Subz Chatpatta – A medley of seasonal vegetables tossed on tawa with tangy spices.
• Subz Handi Mughlai – Slow-cooked vegetables in Mughlai-style creamy, nutty gravy.
• Kur Kure Bhindi – Crisp fried okra tossed with roasted spices and chaat masala.
• Awadhi Dum Aloo – Potatoes simmered in rich yogurt-based Awadhi gravy.
• Dal Nakhrewali – A luxurious dal enriched with cream, butter, and slow-cooked spices.
• Sri Lankan Coconut Dal – Yellow lentils simmered with coconut milk, curry leaves, and mustard seeds.
• Mixed Humble Yellow Dal – Light, comforting dal with garlic tempering and home-style spices.
• Murgh Makhanwala – Tender chicken simmered in a buttery tomato gravy with fenugreek.
• Burani Murgh Masala – Creamy yogurt-based chicken curry enriched with roasted garlic.
• Chicken Chettinad – Fiery South Indian chicken cooked with toasted spices, pepper, and curry leaves.
• Murgh Korma Nawabi – Royal-style chicken korma with almond–cashew paste and fragrant spices.
• Chicken Dak Bungalow (Broiler/Local) – Historic Anglo-Indian chicken curry with potatoes, boiled egg & home spices.
• Gandharaj Fish – Fresh fish in a lime leaf broth, elevated with the signature perfume of Gondhoraj Lebu for a bright, elegant finish.
• Fish Kalia – Fish in a silken Bengali turmeric-tomato gravy, enriched with aromatic garam masala and mustard undertones.
• Fish Moilee – Kerala-style fish in coconut milk, turmeric, and green chilli.
• Ilish – Bhapa / Shorshe / Paturi – Hilsa prepared your way—steamed, mustard-infused, or banana-leaf wrapped.
• Papda – Tel Jal / Shorshe / Doi – Delicate freshwater fish cooked in mustard oil, mustard gravy, or yogurt curry.
• Daab Chingri – Prawns cooked in mustard-coconut gravy and served inside a tender green coconut.
• Chingri Lazzez – Royal Bengali-style prawn curry enriched with cashew and cream.
• Mutton Nihari – Slow-cooked marrow-rich mutton in aromatic Lucknowi-style gravy.
• Mutton Rogan Josh – Kashmiri red lamb curry with aromatic spiced oil and ratanjot.
• Laal Maas – Rajasthani fiery mutton cooked with Mathania chillies and ghee.
• Mutton Rara – Minced and chunky mutton cooked together in spiced Punjabi gravy.
• Bengali Kosha Mangsho – Slow-stirred mutton curry with caramelized onions and warm spices.
• Classic Mutton Curry – Traditional home-style mutton simmered in onion-tomato masala.

From The Bhatti

• Tawa Roti (Plain/Butter/Ghee)
• Tandoori Roti (Plain/Butter)
• Naan (Plain/Butter/Garlic/Cheese Garlic)
• Laccha Paratha/ Methiwala Laccha Paratha
• Kulcha (Masala / Cheese / Onion / Matar)

Indian Rice

• Steamed Rice
• Jeera Rice
• Veg Pulao
• Peas Pulao
• Basanti Pulao
• Badshahi Pulao
• Vegetable Biriyani – Fragrant layered biriyani cooked with vegetables and saffron.
• Hyderabadi Murgh Dum Biriyani – Traditional Hyderabad-style chicken biriyani layered with spices and fried onions.
• Kolkata Murgh Dum Biriyani – Light aromatic chicken biriyani flavoured with potatoes, kewra, and saffron.
• Dum Pukht Biriyani – Slow-cooked muttton biriyani sealed with dough for deep, mellow flavours.

Egg Specials

• Scotch Egg – Soft-boiled egg wrapped in seasoned mince, crumb-fried and served with mustard aioli.
• Red Devil Egg – Creamy yolk mousse blended with tangy pickles and spices, piped into halved eggs.
• Spanish Egg – Eggs simmered in a rustic tomato–pepper sofrito with smoked paprika.
• Volcano Egg – Crispy-fried egg topped with molten spicy cheese and fiery chilli oil.
• Poached Egg – Delicately poached eggs served with warm butter and herb.
• Railway Egg Roast – Hard-boiled eggs pan-roasted in railway-style masala with curry leaves and spices.

Pizza

• Margherita – Classic tomato, fresh mozzarella, and basil on a hand-tossed artisanal base.
• Greek Pizza (Veg / Chicken) – Mediterranean flavours with feta, olives, and herbs, optional premium protin additions.
• Corn & Mushroom Pizza – Sweet corn and sautéed mushrooms layered over creamy cheese and herbs.
• Eggizza Pizza – A modern twist featuring a soft-baked egg atop a flavour-rich cheese base.
• Chicken Tikka Pizza – Smoky tandoori-marinated chicken with onions, peppers, and spiced tomato sauce.

Desserts

Dessert

• Biscoff Chai Cheese Cake
• Kunafa Nest
• Belgium Mousse
• Orange Soufflé
• Gajar Ka Halwa

Regional Indian, on request

Assamese, Maharashtrian, Gujarati, South Indian, Bengali dishes, cooked on request when you book.