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Savor an exclusive range of delicacies from our Chef that blends the best of southern and northern Indian flavors. These mouth-watering dishes are prepared using the most exotic of freshly ground spices with the traditional recipes being handed down from generation to generation. The main course of Appam, Malabar Paratha and Spring Dosa are light on the palate though in conjunction with the hot and spicy meat dishes they become a royal meal. And the traditional north Indian Falooda is just the right dessert to complete a King’s dinner!. "
South Indian
The South Indian meal is a delightful blend of flavors, colors, seasoning, fragrance, visual appeal and above all nutritional balance. . more>>
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In complete contrast to its South Indian cousin, the North Indian meals are largely wheat-based with the flat breads. (chappatis, parathas and pooris) . more>>
Chettinad
Chettinad cuisine is one of the spiciest, oiliest and most aromatic in India. The name Chettinad cuisine comes from the fact that it is more>>
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A unique way of cooking in Northern India and large parts of Pakistan and Afghanistan, the tandoor is a cylindrical clay oven in which food is cook. more>>
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Recipe : Shahi Paneer
Ingredients:
250 gms. paneer (cottage cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chilies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
Method:
Chop the paneer into 2" fingers.
Heat half the ghee. Add onion, ginger, green chili and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixie till smooth. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer.
