گوشت · Mahal-e-Salan Continued
Juicy beef cooked to melt-in-your-mouth perfection in a fragrant, spice-infused gravy with fresh coriander.
Beef bathed in an aromatic creamy gravy enriched with almonds and traditional spices.
Tender beef keema infused with warm spices, garnished with fresh coriander and ginger juliennes.
Slow-simmered beef folded into a vibrant, velvety fresh spinach puree with roasted garlic.
Tender mutton in a velvety mild gravy of yogurt and caramelized onions, infused with cardamom and saffron.
Succulent mutton cooked over high heat with crushed spices, fresh coriander, and tangy tomatoes.
Mutton simmered in a thick tomato-onion sauce laced with tangy anchor (pickle) masala.
Succulent mutton in a fragrant, medium-spiced sauce of fresh ginger, garlic, and whole spices.
Slow-braised mutton shoulder with traditional Kashmiri flavors — velvety with a ruby-red finish.
Slow-cooked mutton folded into a vibrant, deeply aromatic spiced spinach cream sauce.
A majestic shank simmered overnight in rich marrow-infused gravy with Mughlai spices — falls off the bone.
Royal Mughal indulgence — flattened mutton cuts in spiced yogurt, slow-cooked in almond-cashew gravy.
A hearty fusion of tender slow-braised mutton and gold-seared paneer in a deeply aromatic gravy.
Heritage spiced meatballs in a rich aromatic gravy without heavy onion or tomato base.
An imperial feast — two oversized flame-grilled skewers of ground chicken and lamb with seven-spice blend.
Tender meat flash-cooked on a roaring tawa with crushed ginger, garlic, and green chilies.