Anokhi Inspired Indian Cuisine Menu

Bone-in chicken with yogurt based marinade electrified with chef's secret spices

Tender chicken immersed in spicy yogurt and hint of mustard;Cooked to perfection in an Indian clay oven

Succulent chicken coated with garlic, ginger and Whole spices.

Chicken steeped with cream cheese and yogurt; Made in clay oven

Robust, green chilly mustard yoghurt accents house made “garam masala”. Cooked in the clay oven.

Salmon chunks barbequed in our signature sour cream marinate and scented with dill.

Jumbo Prawns cooked with Indian spices, yogurt and hanged in Tandoor.

Fillets of fish marinated overnight with aromatic spices and deep fried

As red as embers, Paneer, vitalized by "Kashmiri Mirch", and our special ingredients

Cottage cheese marinated in Fresh Mint green chili marinate; Cooked in clay oven

Marinated Malai paneer grilled in tandoor and layered with chef's secret creamy connection.

Cottage cheese cooked in three different marinations and skewered to perfecion.

A Gujrat special green lentil wrapped in a pastry and crisped, served with chutneys.

Indian style potato patty stuffed with cottage cheese and green chilly

Soya Chaap covered with cheese, cream and nuts, infused with cardamom and mace, skewered in the clay oven

Options: Dry/Gravy

Flavourful noodles tossed with vegetables and tangy soya sauce

Deep fried chicken thigh with our signature hot sauce and bell peppers.

Blended fried paneer in sweet and spicy chilli sauce.

Flavourful noodles tossed with chicken and tangy soya sauce

Boneless chicken in an onion tomato gravy tossed with peppers.

Tandoor cooked chicken in a creamy tomato gravy finished with butter and dry fenugreek leaves.

Delicious boneless chicken pieces cooked with thick masala gravy and sautéed onion.

Traditional chicken curry from north India Dhaba delightful combination of onion tomato and blended spice.

Tandoor cooked boneless chicken with spicy onion tomato based gravy.

Chicken curry cooked in a homemade vindaloo masala with potato.

Boneless chicken cooked with onion-tomato, fresh fenugreek and cashew paste.

Boneless lamb cooked with onions, tomatoes, and hand pounded spice mix.

A lamb curry made just like it was made by the famous cook beliram of Lahore, scented with coriander seeds, and ginger.

Lamb shank stew cooked over night in an onion and yogurt flavored with stone flower whole spices and saffron.

Lamb curry cooked in a homemade vindaloo masala with potato.

Boneless lamb in an onion tomato gravy tossed with peppers.

Jumbo prawn in an onion tomato gravy tossed with peppers

Fish cooked in a slightly pickling gravy with Indian gooseberries.

Cottage cheese tempered with garlic and cooked with pureed baby spinach.

Cottage cheese stuffed with apricots cooked in golden brown onion and almond gravy

Cottage cheese in a cashew gravy with fresh fenugreek.

Paneer in a rich creamy tomato gravy finished with butter.

Tandoor cooked Cottage cheese with capsicum and spicy onion tomato based gravy

Roasted eggplant cooked with onion, tomato and green peas.

Mushrooms and green peas in a cashew and onion gravy.

Corn kernels, pureed spinach in an onion, tomato masala, and tempered with garlic.

Okra with fresh onions, tomatoes, and raw mangoes.

Baby potatoes tempered with coriander seeds and flavored with hing and lemon juice.

Black lentils cooked overnight with tomato, butter, and cream.

Combination of “toor” dal and “moong” dal tempered with garlic, cumin and finished with desi ghee.

Roasted cauliflower in ginger, cumin, and turmeric based tak-a-tak gravy.

Kabuli channa made in the mouthwatering style of Amritsar.

Yellow dal cooked with cumin and spinach.

Mix vegetables in creamy cashew nut based gravy.

Selection of the choicest seasonal vegetable cooked to perfection.

Chickpeas cooked in a delicious sauce of onions and tomato served with a puffy, flaky bread

Ajwaini and pudina.

Rawa & Coconut cooked with sugar, milk, green cardamom with a pinch of saffron.

Paan/Mango/Strawberry/Chocolate/Vanila Bean/Butterscotch/Green Cardamom

Golden dumplings in rose saffron nectar syrup, served flambeed with liquor