Sarsaparilla and lemon

Lemon, mint, chia seeds and roohafza

Holy basil, ginger and honey ice tea

Almond and cardamom flavoured milk reduction

Nutmeg flavoured ripe tomato soup

Fresh corn, chilli and mint soup

Slow simmered chicken broth cinnamon and almond

Slow simmered mutton broth, fresh mind and whole spices

Lamb trotters soup with black pepper

Broccoli, ginger and cumin patties, tempered tomato chutney

Tangy yogurt, chilli and ginger kebabs, date relish

Tandoor baked paneer flavoured with homemade pickle spices

Cheese, ginger and pomegranate layered paneer kebab

Corn, almond and walnut rissoles

Vegetable patty filled with dry fruit and yogurt relish

Brined onion, chilli and ginger stuffed prawns, crumb fried to perfection

Guntur chilli, fennel seeds and hung yogurt marinated dover sole tikka

A revival of the layer chicken, egg and cheese kebab

Bell pepper and garlic flavoured chicken kebab on skewers

Classic hyderabadi mutton kebab with yogurt centre

Classic hot stone grilled mutton scallops

Dahi ke kebab, hari gobhi ki tikki, meve ke shikampur

Sigri wali mahi tikka, murgh burhani gilafi seekh, shikampur kebab

Aish spice mix marinated roast whole leg of lamb with malt vinegar and lamb sauce, seasonal vegetables with almond flakes

Our chefs special vegetarian version of the famous haleem of hyderabad with raw jack fruit

Traditional cook-pounded lamb with broken wheat and spices

Spring onions, dill leaves, spinach tossed with curry leaves and flavoured with cinnamon and nutmeg

Seasonal vegetables cooked on hot griddle finished with chef's special garam masala

Okra with cumin and fresh ginger

Medley of six vegetable tossed with nigella seeds

Braised baby potatoes filled with cottage cheese and raisins, yoghurt sauce

Paneer cooked with onions, peppers, ginger, crushed whole spices

Mildly spiced tiger prawns with tender ridge gourd

Fillets of fresh river fish cooked with chilli and red pepper

Traditional hyderabadi chicken, cooked on dum with almonds and saffron

Chicken morsels with steamed drumstick pulp and seeds, an exclusive dish of aish

Prime cuts of mutton stewed over night with selected potli masala, best enjoyed with tandoor baked kulcha

Home style mutton cooked with colocasia, royal cumin and green cardamom

Fennel and nigella seed flavoured leavened bread

Refined flour bread enriched with milk and clarified butter

Hand tossed tandoor bread topped with crushed garlic and fresh coriander

Whole wheat bread baked in tandoor

Paper thin handkerchief bread, cooked on an inverted dome shaped griddle

Saffron flavoured paratha enriched with ghee and rose water

Layered whole wheat bread topped with fresh and dried mint

Flattened bread with walnuts, coriander and home ground spices

Whole wheat stuffed bread with golden fried onions, fresh mint and dry mango

Seasonal vegetables and long grain basmati rice cooked on dum with fragrant spices, served with mirchi ka salan and raita

A delightful dish of long grain basmati and freshly grated coconut with red chilli and curry leaves

Fluffed rice with red pumpkin seeds, buchanania seeds and saffron

Stewed yellow lentils with cumin, garlic and tamarind

Slow simmered black urad with fresh butter and dill leaves

Slow simmered toor dal, with chef tadka

Dum cooked chicken with saffron, scented extra-long grain basmati rice, mirchi ka salan and raita

Dum cooked marinated mutton with saffron scented extra-long grain basmati rice, mirchi ka salan and raita

bread pudding with rose berries, soaked in condensed-milk

Warm almond halwa, almond sauce, almond florentine

Jowar pearls, coconut milk and raisins with jaggery

Stewed apricots layered with cream cheese and baked phyllo pastry

Wild rose pudding with fresh rose petals

House churned saffron-pistachio ice cream, saffron sauce and vermicelli

Rolled china dumplings in cinnamon flavored condensed milk, dry fruits and nuts