Five course feast
Pan fried local scallops in ginger, garlic, coriander and curry leaves.
Gosht Boti Kebab
Tandoori grilled lamb fillet. Marinated in cinnamon, cardamom, cloves and chili.
Peshawari Murg Tikka
Chicken breast marinated in ginger, garlic, cumin and kewra water. Grilled in the tandoor.
Aloo Dum Jeera
Slow cooked potatoes in a rich sauce with tomatoes, cumin seeds and garam masala.
Served with Basmati rice, raitha and garlic naan.
Mangó and Ginger Crème brûlée