The Royal Punjab

Cottage cheese marinated in traditional spices, yogurt, and carom seeds, char-grilled in a tandoor.

Succulent chicken chunks marinated in a rich blend of cream, cheese, and mild spices, roasted to perfection.

Crushed crispy samosas topped with spicy chickpea curry, sweetened yogurt, tamarind and mint chutneys.

Crispy fried fish fillets marinated in ginger, garlic, and gram flour batter seasoned with robust Punjabi spices.

A classic Punjabi delicacy made from slow-cooked mustard greens, served with two cornmeal flatbreads, jaggery, and white butter.

Whole black lentils simmered overnight on a slow fire, finished with a generous dollop of butter and fresh cream.

Soft cottage cheese cubes cooked in a luscious and creamy tomato-cashew gravy, flavored with dried fenugreek leaves.

Spicy and tangy chickpea curry cooked with roasted ground spices, tea leaves, and ginger juliennes.

The quintessential Punjabi dish. Tandoori chicken pieces simmered in a rich, velvety tomato and butter sauce.

Tender pieces of mutton slow-cooked in a robust, rustic gravy made with whole spices, caramelized onions, and garlic.

Char-grilled chicken tikka pieces tossed in a thick, spiced onion and tomato gravy.

Whole wheat bread baked in a clay oven.

Soft and fluffy refined flour bread baked in a tandoor.

Crispy, flaky stuffed bread from Amritsar, served with chole and tamarind chutney.

A rich, warm dessert made from split green gram paste, cooked with ghee, sugar, and dry fruits.

Deep-fried milk dumplings soaked in cardamom-flavored sugar syrup. Served warm.

Soft paneer discs soaked in chilled, saffron-infused thickened milk, garnished with pistachios.

Traditional thick and creamy yogurt-based drink served in a brass tumbler.

Spiced buttermilk tempered with cumin, green chilies, and fresh coriander.

Refreshing cumin and tamarind flavored drink, perfect for digestion.