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Fish Menu

Fish Finger

Bekti fillet cut into 30 pcs per kg. Marinated withcoriander leaves, pudina, egg & crumbed & deep fried till golden brown.

Prawn Shasliek

Same as panir shasliek. here panir is replaced by prawn. preparation is mentioned in vegetables column.

Prawn Cutlet

Mentioned in dry fish item & column.

Mutton Chap/ Cutlet

Mutton keema mixed with egg chopped green chilly, chopped coriander leaves, roasted cumin powder & formed into chop/cutlet shape & dipped in egg arraroot batter & crumbed. fried till golden brown.

Chilly Panner

Already mentioned in vegetables column.

Chilly Fish

Mentioned in dry fish item’s column.

Chicken Reshmi Kabab

Boneless chicken cubes marinatedwith sour curd, salt, green chilly, pepper, mace, nutmeg, garam masala, roasted cumin powder, mustard oil. skewered & baked in tandoor.

Veg Pakora

Mixed veg cut into small pieces & dipped in besan batter with chopped green chilly, ajowan, salt & chopped coriander leaves & deep fried till crisp.sprinkle beet salt.

Palak Pakora

Same as veg pakora, here only spinach leaves are used.

Stuffed Jalepano

Pieces of Jalepano, Babycorn & Mushroom skewered, dipped in Cheese, Milk, butter & Arraroot batter & deep fried.

Paneer Pakora

Pieces of Panir dipped in Besan Batter deep fried.

Mutton Boti Kabab

Boneless mutton pieces marinated with sour curd, salt, red chilly powder, mace, nutmeg, roasted cumin powder, akangi kabab chini josti madhu & mitha atar & mustard oil baked in tandoor as quick method.