Ambassador Dining Room Menu

A luscious tomato and lentil broth, gently perfumed with mustard seeds

Delicately spiced soup

Mixed greens with oranges and goat cheese in a balsamic vinaigrette

Organic baby arugula with saga bleu, pears and dry golden grapes

Crisp pastry with mildly spiced lamb filling

Crunchy fritters of cauliflower, spinach and potato

Boneless pieces of chicken tossed with mango powder and tamarind sauce

Refreshing potato snack flavored with black salt, roasted cumin and asafetida.

Thinly sliced onions, deep fried in spicy chick-pea batter

Eggplant layered with fresh tomato and topped with yogurt and mint. Served with garlic naan

Assortment of meat samosa, pakoras and onion bhajia

Ancient ceremonial dish of fritters in a turmeric yogurt sauce

Cooling yogurt with cucumbers and tomatoes

Succulent pieces of chicken marinated in yogurt, lime juice and chillies

Juicy breast of free range chicken marinated in yogurt, lime juice, pistachio and tandoori spices

Minced lamb rolls cooked on a skewer over charcoal

Large fillet of lamb, marinated in tandoori spices

Roasted wild salmon with spicy tomato coulis

Shrimp, skewered and grilled with marinated vegetables

A sizzling combination of boti kebab, murgh tikka, murgh tandoori and jingha kebab

Spicy potatoes cooked with fresh cauliflower

Creamed spinach with homemade Indian cheese

A tasty curry of green peas and homemade cheese

Okra, dry-cooked with onions and spices

Roasted eggplant cooked with coriander, cumin, onions and tomatoes

Vegetables, homemade cheese, nuts and raisins in a mildly spiced mixture

A hearty combination of cauliflower, potatoes, peas, bell peppers, carrots, string beans, onions and tomatoes

Classic chick-pea curry flavored with onions, turmeric, cumin, coriander and mango powder

Roasted bell pepper stuffed with spiced vegetables

Traditional dish of black lentils

Presented in a fennel and chive sauce

Chilean sea bass coated with a sesame corn meal crust and served with Indian tomato sauce

Marinated in lime juice, chillies, and ginger, then grilled and served with tamarind chutney

Whole pan fried fish topped with a mixture of roasted garlic, tamarind, and scallion

Steamed lobster tail covered with toasted fennel sauce

Chicken breast coated with lentils and served with a creamy apricot ginger sauce

Unleavened bread with ground lamb stuffing

Unleavened bread topped with fresh garlic and coriander

Unleavened bread stuffed with dry fruits and nuts

White bread stuffed with onions

Whole wheat bread. Baked in tandoor

Deep fried, puffed whole wheat bread

Layered whole wheat bread

Layered whole wheat bread stuffed with potatoes

A thin, crisp and spicy wafer

Prepared with garden spinach, green chillies, ginger, garlic and tomatoes

Boneless breast of chicken, simmered in a delicate cream sauce with almonds

Prepared with tomatoes, green peppers and tamarind

Cooked in a tangy curry sauce with potatoes and a touch of vinegar

South Indian style curry made with green chillies and coconut milk

Tasty melange of lamb, bell peppers, onions, mushrooms and broccoli

Tender lamb cubes poached in a tangy curry sauce with potatoes

Marinated grilled lamb. Served in a creamy tomato sauce

The famous dish brought to India by the Mughals. Lamb braised in an exquisite cream sauce with nuts and raisins

Backfin crab, prepared in the manner of coastal India

Spicy fish curry made with the catch of the day

Shrimp stir-fried with spices and vegetables