Andaz Indian Castle Hill - Fuld menu

mL.

Plain flour based bread with chef’s spice blend.

Four pieces chicken tikka. Spicy chicken morsels marinated overnight in yoghurt and traditional authentic spices.

Soft spongy cottage cheese cakes served in sweetened saffron milk and garnished with nuts and Saffron.

Very popular dish from Rajasthan ,Red gravy with hot and spicy with smoke flavour and spices from Rajasthan

Plain flour based bread with mixed herbs.

Home style chicken cooked in golden curry with lots of spices and desi ghee medium spiced

Plain flour based bread with minced lamb and spices.

A traditional Goan curry in which chicken pieces are cooked with chef’s special tomato and burning hot chilli sauce.

Plain flour based bread with cheese.

Plain flour based layered paratha with butter.

Wholemeal based bread.

A traditional Goan curry in which lamb pieces are cooked with chef’s special tomato and burning hot chilli sauce.

Gulab jamun is popular Indian dessert milk dumpling dipped in sugar syrup.

Medium to Hot Spicy gravy with tomato , onion mustard seeds curry leaves, stir fry in pan finished with coconut cream.

Yellow lentils delicately cooked and tempered in ghee with cumin seeds, topped with coriander.

Six to eight pieces of crunchy Barra fish diced and battered with chickpea flour, traditional spices and finished with green chutney.

Pan tossed prawns with onions ,garlic ,fresh coriander,black pepper and spices pcs

Cottage cheese cubes finished on the pan with diced onions, bell peppers, fresh green chilies and tomato.

Basmati rice with fried onions, desi ghee and most authentic home grounded Biryani spices, mint and fresh coriander.

Spicy prawns cooked in smooth gravy of onion, tomato and spices.

Four pieces of tandoori grilled succulent chicken marinated in cream cheese, cardamom, ginger and garlic.

Fresh diced lamb cooked in lamb mince gravy flavoured with herbs and shallots.

Plain flour based bread with cheese and garlic.

Six to eight pieces. Cottage cheese cubes tossed with garlic, tomato and hot spices.

All time favourite lamb, Kashmiri specialty.

Rice with soft green peas seasoned with onion and cumin seeds.

Four pieces. Chickpea flour mixed with spinach and sliced onions with aromatic spices, crisp fried.

Six to eight pieces. Cauliflower florets marinated in spices and coated with spiced batter.

Four pieces. It is said that paneer was born in ‘Multan’, at Andaz the paneer cubes are infused with herbs and spices, glazed golden in the clay tandoor.

Three pieces. Delicately deep fried spinach and peas croquettes, spiced with herbs.

Whole chicken marinated in fresh and dry roasted aromatic spices, slow roasted in the clay oven.

Fried chicken morsels sautéed with fresh capsicum and onion in special Indo-Chinese sauce.

Half chicken marinated in fresh and dry roasted aromatic spices, slow roasted in the clay oven.

Diced lamb cooked on iron griddle pan and seasoned with fresh Spanish onion, tomato, herbs and Andaz spices topped with coriander.

Tender goat meat on the bone tossed with shallots and coriander.

Succulent lamb cooked in cashew puree and finished with a touch of cardamom.

Lamb cooked in pureed spinach with ginger flavoured.

Barramundi fillets cooked with mustard seed, curry leaves and fresh chilies in coconut milk.

Whole chickpeas cooked in tomato gravy with ghee, fresh ginger and spices

Cottage cheese cubes over fresh English spinach puree finished with ghee, fresh ginger and fresh ground spices.

Mixed farm fresh vegetables cooked in cashew puree and finished with a touch of cardamom.

Pan tossed crispy okra with diced onions, spices and herbs.

Sumptuous combination of mushroom, peas, cottage cheese cooked with silky cashews and onion cream gravy with black pepper and nutmeg.

Cottage cheese cubes simmered in satin smooth tomato gravy, accentuated with the aromatic kasoori methi and silky cashew puree.

Pan tossed potatoes with crisp eggplant in a tangy infusion of aromatic fresh spices and herbs.

Cottage cheese and potato stuffed dumplings with nuts and raisins in flavoursome cashew nut and saffron gravy.

Sautéed onions, bell peppers and cottage cheese pieces are coated with thick spicy cashew gravy.

Boneless chicken tossed in tomato gravy with capsicum, onion and tomato.

Boneless chicken cubes cooked in cashew puree and finished with a touch of cardamom from Awadhi cuisine.

Chicken cooked in tandoor, finished off in tomato, butter and cashew gravy with fresh cream.

Chicken tossed in fresh tomato gravy flavoured with onion, capsicum, pepper, cashew puree and crushed coriander.

Mouth watering hot chicken curry made in Kolhapuri style.

Boneless tender chicken tossed in dry coconut with curry leaves and spices.

Chicken cooked in pureed spinach with ginger flavoured.

Basmati rice with fried onions, desi ghee and most authentic home grounded Biryani spices, mint and fresh coriander.

Rice seasoned with cumin seeds.

Basmati rice with fried onions, desi ghee and most authentic home grounded Biryani spices, mint and fresh coriander.

Four Pieces.

Rice with fennel, dry fruit, and nuts.

Apple and Blackcurrant

Mixed with mint chutney.

Spicy deep fried chicken cooked with exotic spices from Chennai.

Black lentils and dark kidney beans slow cooked overnight finished with fresh cream and ghee.

Basmati rice with fried onions, desi ghee and most authentic home grounded Biryani spices, mint and fresh coriander.