date:Dec 18, 2012
oured with honey and freshly ground spices), Murgh Dahi Lasooni (chunks of chicken marinated with cheese, topped with tempered yogurt flavoured with crushed garlic), Jhinga Jaitooni (tiger prawns marinated in cream, with olives, capers, and parsley and cooked in a tandoor), Pind da Tawa Murgh and Turki Boti (combination of lamb chunks cooked with saffron, olive oil, enhanced with yellow chillies).
Vegetarian diners can pick from a menu comprising Tandoori Aloo Methi, Karari Lasooni Palak Seekh,