STARTERSGREEN LEAF SAL AD (D, G, N) 50Assorted salad leaves, Halloumi cheese, asparagus,

black olives, baby heirloom tomato, Roasted pine nuts,

mustard dressing.

TAMATARI DAL SHORBA (D) 50Lentil tomato soup tempered with cumin seeds,

potato bonda.

DILLI TIKKI CHAAT (D, G, N) 60Almond crusted vegetable cutlet , Punjabi chickpeas,

sweetened yogurt , tamarind chutney, sev sprinkle.

CHOWPAT T Y SAMOSA (D, G) 60Crisp cheese samosa with Mumbai’s iconic street food

of mixed vegetables ‘pao bhaji’.

KOLI PANEER (D, N) 65Maharashtrian spiced paneer tikka, crushed peanut masala.

MONT Y’S MOMOS (G) 60Indo-Tibetan vegetable dumplings wok tossed with

schezuan homemade chutney.

SEEKH BEET (D, G, N) 65Assorted vegetable-cashew seekh kabab, beet puri

chaat, beetroot pachadi.

KOYL A PRAWNS (D, G, S) 80Crisp charcoal prawns, sundried tomato-peas tapioca.

KOCHI BASS (D, G) 80Banana leaf wrapped sea bass in pollichathu masala of

coconut and tomatoes, Kochi curd rice.

PRAWN ACHARI (D, S) 95Chargrilled prawn in homemade pickle marinade.

TANDOORI SALMON (D) 80Home smoked mustard salmon tikka, cucumber dill raita.

B.B.C (D, G) 75Black butter chicken samosa, black chicken tikka,

roasted tomato ketchup.

KUKKAD BADAMI (D, N, G) 75Punjabi chicken tikka, roasted almond flakes, makkai

saag, mathi sticks.

BIRYANI

DUM PARDA MURGH (D, G, N) 135Flaky pastry encrusted chicken biryani layered with dry

fruits and fresh mint.

L AMB ONION-BERRIES (D, N) 145Lamb morsels tossed with sa�ron basmati, berries and

caramelised onions.

BANARASI MOTI SUBZ (D, G, N) 115Basmati rice with assorted vegetables, dry fruits ,

topped with paneer khoya marbles.

SERVED WITH POMEGRANATE RAITA

(D) DAIRY (G) GLUTEN (N) NUTS (S) SHELLFISH IN CASE OF ANY ALLERGY OR FOOD INTOLERANCE PLEASE INFORM YOUR WAITER.

ALL PRICES ARE IN UAE DIRHAMS AND ARE INCLUSIVE OF ALL APPLICABLE SERVICE CHARGES, LOCAL FEES AND TAXES

Rasoi ( Kitchen in Hindi) is an invitation to the kitchen of India’s first Michelin-starred chef, where theendeavour is to present and reconsider Indian cuisine in new ways. Respect for tradition and flavours

of India form the core of his cooking and we hope to create happy memories around comforting meals.

BREADS, RICE & RAITA

CHURRA PARATHA (D, G) 15 CHEESE NAAN (D, G) 20 GARLIC NAAN (D, G) 15RED ONION-CORIANDER NAAN (D, G) 15L ACHA BUT TER NAAN (D, G) 15PESHAWARI NAAN (D, G, N) 20EGG FRIED RICE (G) 30 SAFFRON PUL AO (D) 30 STEAMED RICE 20KACHUMBER RAITA (D) 20POMEGRANATE RAITA (D) 25PAPAD CHUTNEY (D) 25

CHICKEN SNOWBALLS (D, G) 75Chicken and basmati rice balls, Indo-Chinese tangy chickpeas.

CHICKEN HABIBI (D) 75Black olives-zaatar malai chicken tikka,olive labneh.

L AMB VADA 95Chettinad lamb sukha, medu vada, edamame-coconut

sundal.

PISTA L AMB (D, G, N) 125Grilled pistachio lamb chops, turmeric upma,

pomegranate kernels.

CHAPLI GIL AFI (D) 110Mughlai minced lamb kabab, bellpepper crusted seekh

kabab, thecha raita, mooli relish and pickled onions.

TAMARIND ANGUS SPARE RIBS (G) 110Melt in the mouth , smokey tamarind flavoured Angus

spare ribs, dosa potatoes.

SAAG PAKODA (D) 90A Punjabi popular dish of spinach topped with onion-spinachfritters.

PANEER KHURCHAN (D) 105A semi dry North Indian preparation of cottage cheese andbell peppers.

PANEER MAKHNI (D) 105Cottage cheese in creamy tomatoes scented with fenugreekleaves.

GOBI MANCHURIAN (G) 90Crisp cauliflower florets in soya sauce, vinegar, chilli sauce,ginger and garlic.

SUBZ THORAN (N) 90Keralan preparation of babycorn, carrots, green beans,asparagus and grated coconut.

DAL MAHARANI (D) 65Punjabi slow cooked urad dal and rajma, enriched with freshcream.

TADKA DAL (D) 65Yellow lentils tempered with cumin and garlic.

COASTAL PRAWNS (S) 130A coastal prawn stew with coconut, lemongrass, kai�r

lime, roasted red chillies.

PUDDUCHERRY HAMOUR 125Hamour fish poached in a kokum and curry leaf

infused tomato sauce.

MAL AI LOBSTER (D, S) 165Lobster tossed in a roasted onion-tomato masala

flavoured with fennel and dill leaves, topped with

spiced cheese.

CHICKEN TANDOORI (D) 115Half chicken in a classic red marinade, grilled in the

tandoor.

INDO-CHINI CHICKEN (G, N) 110Boneless chicken in garlic, soya sauce, chilli gravy with

roasted cashews and bellpeppers.

CHICKEN AMRITSARI (D, N) 110Chicken cooked in onion-tomato masala with North

Indian spices and yogurt.

MURGH MAKHNI (D) 115Chicken tikka morsels in a creamy tomato sauce

scented with fenugreek leaves.

PATIL A ALOO GOSHT (D) 125A homestyle preparation of lamb , slow cooked with

potatoes.

KHEEMA ANDA MASAL A (D, G) 115Minced lamb prepartion with boiled eggs inspired by

the streets of Hyderabad.

L AMB MUSHROOM NALLI (D, N) 135Lamb shanks and assorted wild mushrooms in a cashew

enriched gravy, tru�e oil , curry leaves.

RAAN MUSSALL AM (D, N) 195Lamb marinated in spices for over 48 hours , slow cooked

in its own juices, topped with fried onion and pine nuts.

MAL ABARI BEEF (G) 125Tenderloin strips tossed with flame roasted coconut,

dried red chillies and onions.

TANDOORI BROCCOLI (D) 90Chargrilled spiced red marinade broccoli, tahina raita,

masala boondi.

MANGALOREAN POTATO AUBERGINES 90Potatoes in fiery Mangalorean spices, tossed with baby

aubergines and shallots.

MAINS