Tandoori grilled prawns with lemongrass, basil & makrut leaves.

Salmon marinated in Bengali mustard & herbs, with salt-baked beetroot & buttermilk.

Chicken chops glazed with butter sauce, toasted almond & chives.

Creamy & cheese marinated chicken with cardamom.

Minced lamb with herbs, coated with onion & bell pepper.

Spiced tandoori lamb chops with crispy lamb shoulder, feta & kasundi mooli.

Lamb chop, kafir lime prawn, malai chicken tikka & bharwan paneer.

Paneer filled with prunes, Kashmiri chilli, yoghurt & garam masala.

Tandoori chicken tikka cooked in onion & tomato gravy.

Classic creamy tomato makhani with fenugreek.

Chicken thigh in home–ground spices, onion & tomato gravy.

Kashmiri lamb curry with yoghurt, fennel & brown onion.

Boneless lamb cooked with spinach & coriander.

Grilled monkfish in kokum & coconut curry.

Prawns cooked in tomato, shellfish bisque & coconut milk.

Grilled paneer in smooth tomato, cream & cashew sauce.

Aubergine, green chilli, onion, tomato & sauce.

Soft dumplings in silky tomato sauce.

Awadhi-style chicken biryani sealed with pastry; served with raita.

Slow-cooked lamb layered with basmati & sealed with pastry; served with raita.

Whole wheat bread.

Plain or butter.

Fluffy naan with garlic & coriander.

Stuffed cheese kulcha.

Naan filled with spiced lamb mince.

Fragrant long-grain rice.

Lightly spiced aromatic rice.

Cumin & garlic tempered yellow lentils.

Vrindaa’s signature creamy black lentils.

Stir-fried okra with onions.

Spiced fries

Potatoes and fresh spinach cooked with onion, tomato and aromatic spices

seasonal berries, Bombay shortbread

Pistachio brittle, malai kulfi ice cream

Butterscotch sauce, vanilla ice cream.

Bengal’s signature baked saffron and cardamom yogurt

Raspberry, coconut and mango

Duo of Indian ice cream mango and pistachio