Our Menu

Lamb ribs that are simmered, then fried, resulting in a crispy, flavorful dish.

Freshly home baked buns filled with our delicious Haak Saag.

Mouth-watering Sole fish chunks marinated with Kashmiri spices.

Soft mutton filling with lentils, shallow fried to perfection.

Shallow fried kababs made with curd, gram flour, paneer, spices and herbs.

Boneless chicken marinated in yogurt and spices, then roasted or grilled.

Soft, succulent and delicious mutton mince kebabs grilled in a pan.

Fried patties made of greens like peas, spinach and potatoes.

Boneless bite-sized mutton pieces marinated in yogurt and Kashmiri spices, then roasted or grilled.

A hand-pounded meat dish that has been part of the Kashmiri Wazwaan feast since the 14th century. Freshly cut meat is pounded for 2–3 hours, rolled into spheres and cooked in a flavorful whole-spice sauce.

Known as the "Dish of the Kings" — traditionally the last dish served in a Wazwaan banquet. Cooked in yoghurt with cardamom, fennel seeds and mint; no tenderising agent is used.

A confluence of Roganjosh gravy, Haak Saag and mutton which is soft and tender.

Smaller-size Rista pieces cooked with palak/spinach. Can also be had in our bun-filling format.

Curd-based preparation made without a drop of oil.

Our hot-selling, finger-licking mutton dish made in a red gravy, medium spice level.

Soft and tender mutton cooked in milk and flavored with saffron and whole spices.

Mutton cooked in a coriander and turmeric based gravy.

The spiciest dish on our menu — bursting with flavor and delicious meat.

Hand-pounded chicken made in a delicious tomato and cream based curry.

Chicken leg and breast pieces cooked in our signature curd based gravy, without any oil.

A show-stopper dish — chicken made with plums in a tangy red gravy.

Chicken made in a turmeric and coriander based gravy.

Kashmiri Haak / collard greens, slowly cooked till tender, with mustard oil, asafoetida (hing) and dried red chillies.

Spinach and cottage cheese cooked with Kashmiri spices.

Collard greens with cottage cheese — a terrific combo; tangier than the palak version.

Jammu ke Rajma (dark red kidney beans), soaked overnight and cooked to perfection.

Soya chunks made in the same way as our Roganjosh gravy — soft and spongy, a favorite among many.

A side dish — one must order to enjoy a complete meal of the valley.

Soft, large chunks of cottage cheese / paneer in mild red gravy.

Deskinned potatoes boiled and cooked in a chunky gravy with cream.

Button mushrooms cooked in a curd based gravy — not a traditional Wazwaan dish, but created for the discerning palate.

Small eggplants cooked in a delicious orange gravy — a must-have, even for those who don't usually enjoy eggplant.

"Al" is Kashmiri for bottle gourd — yes, lauki, made in yoghurt. Light and delightfully different.

Lotus stem in a yogurt-based curry infused with cardamom, fennel seed powder, bay leaf and cinnamon. Low in calories, rich in dietary fiber.

Rice-based sweet dish cooked in full cream milk and saffron, served with dry fruits and rose petals. Our highest selling dessert.

Top-notch chocolate laced with Kashmiri walnut.

Rum-soaked plum cake with nuts and cranberries.

Imported chocolate made with California almonds — will remind you of your school days.

Not a cookie, and slightly smaller than a pizza — gooey, chocolatey and delicious.