REFRESHER 145

SHIKANJVI Traditional Punjabi lemonade served sweet, salted and peppered.

THANDAIA cold drink prepared by mixing almonds, fennel seeds, magaz tari seeds, rose petals, pepper, white poppy seeds, cardamom, sa�ron, milk and sugar. Could be easily found in Khyber Pakhtunkhwa, Pakistan - mostly in Peshawar.

AHUJE DI KESAR WALI LASSIThe speciality inspired from Ahuje di Lassi, made from churned curd.

Punjab and Amritsar might swear by its alcohol. But if there�s one thing that gives it sti� (no pun intended) competition, it�s the traditional Ahuje di Lassi. Started by Late Shri Krishan Lal Ahuja in 1964 as Ahuja Milk Bhandar, this lassi comes to you after having being churned to perfection for more than four decades. Inimitable in taste and �avour, kesar wali lassi is the speciality of Ahuje di Lassi. This unique lassi is made of kesar (sa�ron) curd which is still prepared in the old fashioned way in clay kujjas, making Ahuje di lassi a landmark in itself.

SOUPS 260

BADAMI MURGH RASSAA �avourful soup of chicken simmered with �ne spices & herbs.

NARANGI GAJAR SHORBAA time honoured broth of young, tangerine carrots enhanced with coriander root.

STARTERS 575

TANDOORI BHARWAN TURAIStu�ed ridge gourd cooked in clay oven, a Paranda speciality.

AAM AUR KACHE KELE KI CHAAMPA traditional mother�s recipe. Made with raw banana and mango.

PARWAL AUR AKHROT KI SHEEKHA delicate kebab made by infusing pointed gourd and walnut.

TADKEWALI GOBI DI TIKKI

Cauli�ower patties stu�ed with creamed cheese and nuts, griddle cooked.

JAITUNI PANEER TIKKA

Cottage cheese stu�ed with local olives and baked in clay oven.

BHUTTA TILASMI

Crispy fried marinated kid corn.

RAJMA AUR GAJAR KI SHEEKH

Skewers of mashed kidney beans and baby carrots cooked on Lava grill.

MEETHE KADDU KE MULAYAM GATTE

Red pumpkin stu�ed with pine nuts and aged homemade cheese.

ALOO MUTTER KE TIKKI

A traditional mother�s recipe. Grilled potato and peas patty made home style.

KUMBH GILAWAT

A soft, succulent kebab made from fresh mushroom.

STARTERS 650

TANDOORI CHOOZAYEvery Punjabi�s lifeline. The �re, chicken and spice of India.

BEERA DA MURGH TIKKAA chicken kebab inspired from Beera�s chicken tikka.

Amritsar is synonymous with milk, desi ghee, butter and delectable tandoori fare. And if there�s one name that lives up to this expectation, it is Balbir Singh a.k.a Beera. Established in 1972, Beera da Chicken has seduced every Amritsari�s taste buds with mouth watering tikkas, Kebabs and Tandoori Chicken. What started as an out-of-home dhaba three decades ago is one of the most visited shops by food lovers who relish the authentic taste of Amritsar prepared by Beera himself in traditional clay sikhries.

BHATTI DA KUKKADBoneless chicken leg marinated with yoghurt and royal cumin, cooked in tandoor.

CHAAMP - E – MURGHChicken thighs marinated with mustard oil and chosen spices cooked on lava grill

PARDA MURGHMarinated whole baby chicken encased in whole wheat dough and cooked in tandoor.

MAHI HARA PYAAZGrilled �llet of Himalayan trout, tempered with hot oil chillies, garlic and spring onions. 

HARI KE PATTAN DI AMRITSARI MACHHI KEBABCubes of river sole, matured in a richly spiced marinade of carom seed and curd with a trace of Kashmiri chilli. Inspired from Hari ke Pattan near Amritsar � where the river Beas and Sutlej meet.

JHINGA TAJDAARPrawns marinated with yellow mustard paste, cooked in tandoor.

STARTERS 650

CHAAMP LUDHIYANVILamb chops �avoured with nutmeg, chargrilled.

PATIYALA PATHARI GOSHTMarinated lamb piccata cooked on lava stone.

THATERA SHEEKHLamb mince �avoured with brown onion and garlic rolled on a skewer, Chargrilled.

CHAPPLI KEBABLamb mince patty, cooked in griddle.

The word �Chappli� comes from the Pashto word �Chaprikh� which means �at. Chappli is one of the popular barbeque meals in Pakistan and originates from the Mardan (Takht bhai)and Mansehra (Qalanderabad) region of Pakistan. Mardan is famous for Chappli kebab not only locally but also internationally. Umar Kebab at Mardan City, Daood and Farman Kebab from Takht Bai, Mayar Kebab from Mayar and Shankar Kebab are famous around the country.

MAINS 695

ALOO METHI GOBI TUKPotatoes and cauli�owers �orets �avoured with fenugreek.

PUNJABI VADI AUR ALOO MUTTER KI SUBZIA typical Punjabi preparation of spiced sundried lentil dumplings, potato and fresh green peas.

BHINDI SINGHADAOkra and water chestnut, stir fried with pounded spices.

SUNEHRI MAKAI PALAKA melange of golden corn and spinach.

DHAAGEWALE KARELEBitter gourd stu�ed with brown onion and tomatoes, tied with string, and shallow fried. An exotic Punjabi specialty.

MIRCH MAKKAI PYAAZKid corn and bell peppers tossed with sundried onions.

BAINGAN BHARTAAubergine mash tempered with mustard oil and royal cumin seeds and chargrilled.

MAINS 695

HARA KOFTA LUDHIYANVIA melange of cottage dumpling and spinach gravy.

METHI MAKHANA CHOUNKE MUTTERA combination of fenugreek, foxnut and garden fresh peas.

PALAK SOI KI SAAGBaby spinach and soya leaves, a speciality of the Kashmiri pundits. 

SUBZ KALONJIFresh garden vegetables scented with onion seeds.

KHADE MASALE KA PANEERCottage cheese and bell peppers spiked with roughly ground spices.

PANEER AUR METHI KI BHURJEEA combination of grated cottage cheese and fresh fenugreek leaves.

MAINS 575

CHHAUNK WALI DALThe Amritsar and GT Road default Dhaba speciality.

LANGAR WALI DALBlack dal simmered overnight, inspired from the Langars of Gurudwara.

KADHI PAKODIOnion and gram �our dumplings in a yoghurt gravy, tempered with black peppercorns, pomegranate seeds and dry red chilies. A speciality of Amritsar, perfected by Sucha Singh.

Sucha Singh Chungiwala da DhabaWhen recipes are passed from one generation to another, the taste of the food becomes an urban legend in itself. Similar is the case with Sucha Singh Chungi Wala�s recipes. Sucha Singh�s great grandfather perked up weary and tired travellers with rajma, kulcha and lots more at the Beas railway station in Punjab. This was at the time when trains from Lahore to Calcutta were free of political agendas. Sucha Singh along with his son, the 4th and 5th generation respectively of the legendary clan started the dhaba at Chungiwala way back in 1975. Since then, the mouth-watering aroma of Amritsari kulchas and the fragrance of desi ghee and butter has been in the Amritsar air.

TARKARI KESARI PULAOA combination of aromatic basmati rice and seasonal vegetables infused with sa�ron

MAINS 780

MURGH TARIWALAHome style chicken cooked in brown onion gravy, �avoured with coriander root.

MAKHANI CHOOZAYButter chicken. Easily the most popular Indian poultry delicacy.

KUKKAD TIKKA SHIRKA PYAAZChargrilled chicken tossed with bell peppers and onion relish.

METHI MURGH KHAASChicken with fresh fenugreek.

CHICKEN PULAOA chicken and rice preparation from Karanchi.

MEAT BELIRAMCreated by Lahore�s master chef Beliram � the undisputed king of Punjabi cooking prior to partition. This lamb shank delicacy was an integral part of every gathering. We�re paying tribute to the legendary Chef by reproducing it to the best of our abilities.

LAKKADH GOSHTA smoked lamb delicacy, cooked in wood �re.

MASALEWALIAN CHAAMPLamb chops cooked in its own juice. Free of ghee or butter.

GURDA KEEMAKidney and lamb mince with hint of green chillies and spices.

MAINS 780

RAGDA JHINGAPrawn delight cooked on griddle with pounded spices.

MACHHI MASALEDARSeer �sh �llet cooked home style.

Surinder Singh Kapoor – Adarsh TalkieswalaA goldsmith by profession, Surinder Singh Kapoor�s father had a passion for cooking but never saw this as a business opportunity till the Gold Regulation Act in India left him with just Rs 100 in his pocket. To support his family, he opened a counter and a food cart at Adarsh Talkies in Amritsar. And what could you expect from an ex-goldsmith? Delectable food worth every ounce of gold. Surinder Singh Kapoor, who was just ten at that time, took the reins from his father to treat foodies to the �nest meat preparations under the sun.

INDIAN BREADS 90

LACHCHEDAAR CHHOTI PARONTHIMulti-layered bread.

MAKKI DI ROTIMaize �our bread that every Punjabi swears by.

SAADI ROTIUnleavened whole wheat �our bread.

AMRITSARI KULCHAUnleavened re�ned �our tandoori bread stu�ed with potato and spices.

LAHORI NAANUnleavened re�ned �our bread �avoured with kalonji.

SIDES 200

TAAZA SUBZIYANGarden fresh green vegetables.

DAHI BHALLASavoury doughnuts soaked in sweet and sour yoghurt.

RAITAHung yoghurt with crunchy raw vegetables.

SADA CHAWALSteamed rice.

KUCHH MEETHA ??? 220

SEV KI KHEERShredded apple cooked cardamom �avoured milk.

MALPUA RABRI NAALA crisp sweetmeat enriched with desi ghee accompanied with reduced sweetened milk. 

JALEBIYANDeep fried batter in pretzel / circular shapes, soaked in sa�ron �avoured syrup.

Jalebi is popularly known as the Celebration Sweet of India and is widely distributed during national holidays like Independence Day and Republic Day. It is also one of the most popular sweets in Pakistan and is often used as a remedy for headaches, where it is placed in hot milk and left to stand before eating.The earliest written references to the sweet are found in 13th century cookbook by Muhammad bin Hassan Al-Baghdadi. In Iran, where it is known as Zlebia, the sweet was traditionally distributed during Ramzan. It is likely that it arrived in the Indian subcontinent during the Moghul rule, through cultural di�usion and trade, and came to be known as Jalebi, as Z is replaced by J in most Indian languages.

KULFIA popular frozen milk-based dessert.

SELECTION OF ICE CREAMS

Vegetarian - Non Vegetarian

All Prices are in Indian rupees and exclusive of any applicable taxes.Please inform our associates if you are allergic to any ingredient.