EXCELLENT TASTE, TOP QUALITY
We put 100% of love and dedication into our dishes
Chef’s Special
Wasabi Mahi Tikka
Chunks of Red Snapper marinated in wasabi and grilled over red hot embers
Tandoori Tom Yam Kung
Tiger prawns marinated in a sour and spicy Tom Yam paste and grilled in the charcoal oven
Avocado Pani Puri
Tamarind, Avocado, Jaggery, filled in water balls, ready to burst in your mouth
Papri Chaat Mix Berries
Popular north Indian snack covered with lots of dipping’s
Pesto Panner Tikka
Morsels of Indian homemade cheese marinated in an Indian spiced pesto and finished in the tandoor
Ghee Roast Chicken
Dry roasted spices ground into aromatic masala, coated on the chicken, cooked in ghee for rich and classy flavor
Malabar Fish Curry
A signatured Keralian recipe where Fish chunks are cooked in gravy of Coconut and tamarind paste, tempered with curry leaves
Nali Gosht Chattinad
Braised Lamb Shank Finishedin chattinad masala
Kerala Fish Curry
Tremendous curry combines tender, flaky fish with a rich, fiery sauce, flavored from a combination of earthy hot spices and creamy coconut milk
Hyderabadi Haleem
Indian savory porridge originating from Hyderabad, where it was brought over by the Chaush people during the rule of the Nizams.
Prawn Koliwara
Crispy fried prawn’s appetizer, moderately spiced, lightly tangy, with the pungent flavor of ajwain, and has a crispy coating which is in direct contrast to the juicy inside.
Kalan Pollichathu
Traditionally Kerala style mushrooms cooked in coconut oil and toasted in a Cast-iron Pan, wrapped in banana leaf and served.
Lucknowi Kathal Kebab
Melt-in-your-mouth kebabs made simple and easy using chef favorite ingredient and raw tender jackfruit.
TASTING MENU FROM KING’S COURTYARD
TANDOORI JHINGA
King prawns steeped in roasted mustard seeds, caraway flamed in the tandoor and served with pineapple-chili chutneyTANDOORI CHAAP
Spring lamb chops marinated in fenugreek and mustard oil infused yogurt, finished over hot coals
BAWARCHI MURGH MAKHANWALA
The queen of all curries in lusciously smooth tomato gravy finished with piquant dried fenugreek
SALMON TIKKA MASALA
Barbequed Norwegian Salmon Fillets served in tomato, fenugreek and onion sauce
ROGAN JOSH
A signature dish from Kashmir. Tender lamb cooked amidst fennel, ginger, garlic and chilies, reduced to a thick and unforgettable gravy
BAWARCHI DAL MAKHANI
A divine combination of black lentils and tomatoes simmered overnight on charcoal, with a touch of butter
ASSORTED BREAD BASKET
Olive and garlic Naan or green & red chili Paratha
KESRI CHAWAL
Saffron flavoured Basmati Rice
DESSERTS
Rasmalai or Moong Daal Halwa
PANEER TIKKA
Skewered Paneer cubes, marinated in a medley
of spices, and stuffed with mint chutney, grilled in the earthen oven
TANDOORI MALAI BROCCOLI
Fresh broccoli marinated in a velvety mix of cream cheese, cardamom, and black salt
SAAG MAKHANA
Foxnuts simmered in smooth spinach and fenugreek sauce and tempered with roasted garlic
PUDINA MALAI KOFTA
Handmade creamy cottage cheese dumplings, served in a full-bodied cashew and mint gravy
PORTOBELLO MASALA
A wholesome dish of potobello mushrooms,enriched with tomato gravy and herbs
BAWARCHI DAL MAKHANI
A divine combination of black lentils and tomatoes simmered overnight on charcoal, served with a touch of butter
ASSORTED BREAD BASKET
Olive and garlic Naan or green &red chili Paratha
KESRI CHAWAL
saffron flavoured Basmati Rice
DESSERTS
Gajar Halwa or Gulab Jamun
SHORBA (SOUP) & TRADITIONAl ClAY OVEN (CHICKEN)
TAMATAR COCONUT SHORBA
Fresh tomato and coriander broth -scented with coconut juice, then garnished with tender coconut fleshTANDOORI MURGH
Chicken marinated in fresh yogurt, mustard oil and garam masala
DAL SHORBA
Thick yellow lentil soup lightly spiced with black pepper and cumin, finished with fresh coriander
BAWARCHI MURGH MALAI KEBAB
Plump chicken thighs marinated in cream cheese, cardamom and black salt
MURGH BADAAMI SHORBA
Chicken broth spiced with green chili and garnished with toasted almond flakes
ACHARI MURGH TIKKA
Boneless chicken encrusted in tandoori masala and mustard seed
SAMUNDARI SHORBA
Creamy fennel seed infused prawn and snapper chowder served with masala crisps
LAMB & SEAFOOD
SEEKH KEBAB
Tender rolls of minced lamb, ginger, green chilies, cumin, Amchoor and royal saffron, then grilled over charcoal fireBAWARCHI TANDOORI POMFRET
Ajwain-flavoured whole Pomfret dusted in yellow chili and Garam Masala, roasted in the tandoor, then sprinkled with lemon juice and BAWARCHl’s blend of masala
TANDOORI CHAAP
Spring lamb chops marinated in fenugreek and mustard oil infused yogurt, finished over hot coals
TANDOORI JHINGA
Tiger prawns steeped in roasted mustard seeds and caraway, flamed in the tandoor and served with pineapple-chili chutney
SIKANDRI RAAN
Whole hind leg of lamb, marinated overnight in a rich blend of red chili, garlic, fresh cortander and Rattan lot then slow pot roasted in stock flavored with Garam Masala then grilled in the tandoor for a perfect finish
AJWAINI MACCHI TIKKA
Seabass fillets encased in caraway seeds, fresh curd and garam masala skewered and finished in the tandoor
SHAMI KEBAB
A popular snack in India, this kebab is minced lamb and grounded chickpeas with a touch of spice. Best eaten with mint chutney
KASTOORI SALMON TIKKA
Fenugreek studded marinade over fresh salmon, fired quickly in the tandoor
TANDOORI SEABASS
A whole fish marinated in our Chef’s Special recipe and charcoal grilled in the tandoor. Best enjoyed with a squeeze with lemon
TANDOORI LOBSTER
Whole lobster marinated in yoghurt and mild Indian spices, chargrilled to perfection
VEGETARIAN
PANEER TIKKA
Skewered paneer cubes, marinated in a medley of spices and stuffed with mint chutney grilled in the earthen ovenSUBZ SEEKH KEBAB
Handcrafted rolls of cumin and royal saffron spiced minced vegetables, grilled over charcoal
BHARWAAN ALOO
Halved potatoes filled with fragrant cashews, pistachios, and minced cottage cheese, finished in the tandoor
DAHI KE KEBAB
Fresh hung curd patty mixed with fresh coriander and green chilies, fried until golden
TANDOORI KHUMB
Portobello marinated in Indian spices, stuffed with garlic, spinach and grated cheese, char-grilled, and served with beetroot relish
TANDOORI MALAI BROCCOLI
Fresh broccoli marinated in a velvety mix of cream cheese, cardamom, and black salt, served with fresh apple and pomegranate chutney
BEETROOT SHAMI
A heaven’s for vegan’s
TANDOORI KHAZAANA (Tandoori Tasting Platters)
VEGETARIAN SELECTION
NON – VEGETARIAN SELECTION
BAWARCHI TAWA MASAlA (CURRIES)
BAWARCHI TAVA MASALA
Subz, Paneer ,Murgh Gosht ,Jhinga,Macchi,LobsterMURGH MAKHANWALA
Tandoor grilled chicken, simmered in a smooth tomato gravy enriched with cashew and made piquant with dried fenugreek
ROGAN JOSH
An aromatic signature dish from Kashmir. Tender lamb cooked amidst fennel, ginger, garlic and chilies, reduced to a thick and unforgettable gravy
BAWARCHI GOSHT OOH LA LA
BAWARCHI creation and the spiciest curry on our menu! Succulent lamb cooked in gravy with a heavy kick of both fresh and dried chilies
KADAI MACCHI
Boneless Red Snapper cooked with bell peppers and tomato, tempered with coriander seeds and black peppercorn, finished in an enriched tomato gravy
JHINGA MAKHANWALA
Succulent King prawns stir fried in lusciously smooth tomato gravy enriched with cashew then finished with piquant dried fenugreek
SUBZ BAHAAR (VEGETARIAN)
BHINDI MASALA
Flavour-packed delight made from stir-fried okra, folded into a spicy tomato reductionDHINGRI MUTTER
Combination of fresh button mushrooms & green peas cooked in luscious brown onion and tomato gravy
GOBI MASALA
Cauliflower florets tossed in an addictive dry masala
SAAG PANEER
Paneer cubes simmered in smooth spinach and fenugreek sauce served with roasted whole garlic and jaggery pieces
PANEER MAKHANI
Grilled cottage cheese simmered in a rich tomato paste and finished with creamPortobello Masala (V)
A wholesome dish of Portobello mushrooms, enriched tomato gravy
BAWARCHI DAL MAKHANI
A divine combination of black lentils and tomatoes simmered overnight on charcoal, served with a touch of butter
DAL DEGCHI
Yellow lentils tempered with perfumed turmeric, ginger, garlic,
coriander, and mustard seeds
SANG SATHI (Side Dishes)
GARDEN SALAD
Fresh lettuce, cucumber, tomato and red onion served with green chilies and vinaigrette
ARABI SALAD
BAWARCHl’s Arabic Fattoush – fresh vegetables blended with mint and lemon juice
KHATTA MEETHA JHINGA
Warm salad, comprising of tandoori King prawns and crispy salad greens with vegetables, folded in a piquant, sweet & sour tamarind dressing
MASALA PAPAD
Fresh onion and tomato Kachumber presented in crisp papad cones and seasoned with a secret blend of dry spices
RAITA
HOMEMADE CURD CONDIMENT
SUBZ
Red capsicum and cucumber topped with roasted Jeera mixed in curd
BASMATI ki BAHAAR (Rice) & BIRYANI (HYDERABADI)
ZEERA CHAWAL
Cumin-tempered BasmatiMurgh
Chicken
KESRI CHAWAL
Saffron flavoured Basmati
Jhinga
Prawn
SADA CHAWAL
Traditionally cooked Basmati
SUBZ
Combination of vegetables and cottage cheese
HOMEMADE INDIAN BREADS
ROTI
Made from stoneground wholemeal flour, unleavenedTANDOORI
MISSI (ONION, GREEN CHILLIES)
NAAN
Leavened Indian flatbread
PLAIN, BUTTER ,GARLIC, CHEESE, TOMATO GARLIC and OLIVE
FAMILY NAAN
Sharing is caring and what better way to enjoy your dinner with your loved ones. This Upsized naan is artfully perfected in the tandoor. Instagram-worthy, that’s for sure
PARATHA
Unleavened wholewheat flatbread cooked on the tawa
PUDINA (MINT), LACCHA (LAYERED) and MIRCH (RED CHILLI)
NAAN
Leavened Indian flatbread
PLAIN, BUTTER ,GARLIC, CHEESE, TOMATO GARLIC and OLIVE
DESSERTS
RASMALAI
Also known as Rossomalai, this dessert comes from Bengal. The name ras-malai is the Hindi cognate, which comes from two words in Bengali: rös meaning “juice” and mäläi meaning “cream”. it is often described as a rich cheesecake without a crustMOONG DAL HALWA
Made with skinless split green gram. A very rich pudding with ghee and dry fruits
GAJJAR KA HALWA
Carrot-based sweet dessert pudding from Punjab, made by placing grated carrots in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. loads of koya and dry fruits.
GULAB JAMUN
One of India’s most popular desserts, deep-fried dumplings made of khoya, dipped in rose cardamom flavored sugar syrup and topped with almond
KULFI
Indian Ice cream – a classic way to end your dinner on a sweet note