Shredded chicken cooked in traditional Clay Oven with freshly chopped cabbage, tomato, cucumber, carrot served with a topping of tangy Indian yoghurt and mayonnaise.
Tender chicken breast dipped in delicately spiced gram flour batter and crisp fried.
Veloute sauce based soup with chunks of grilled chicken.
Cubes of lamb cooked with fresh spinach in onion-tomato sauce.
Morsels of chicken marinated in a paste of cream, cashew nuts and yoghurt with mild spices and grilled in the clay oven.
Prawns cooked in an appetizing curry with red capsicum and garnished with desiccated coconut.
Basmati rice cooked with herbs and spices vegetables sautued in butter.
Chef Taj Mahal Parbhakar Binjola: cooked meal for Putin, fought off the tiger. He loves Sakhalin
