Jazba Menu

goat mince, spiced masala mix (Delhi ‘s iconic charcoal grilled mince goat kebabs)

slow cooked goat stew with lentils, taftan bread. (inspired by an Arabian dish harees dating back to 10th century- favorite from Hyderabad)

fermented mustard seed marinated and char-grilled boneless chicken. (kasundi-queen of Bengali sauces is used as a variant to marinate the chicken and then grilled.)

tandoor grilled fish, yoghurt, olives, green chilies, coriander marinade

house made cottage cheese, and sundried mango. (inspired from North Indian cities where paneer is a staple for vegetarians)

potato, corn, peas, cottage cheese, bread Surat’s roadside snack with spicy garlic mint chutney.

lentil stuffed potato patties , chickpea curry, yogurt, mint, tamarind. originated in the 19th century during the Nawab era, the specialty of Lucknow the city of culinary delight

potato basket, sweet potato, papdi, chickpeas. (the most famous street food from the city of the Nawabs, Lucknow.)

Stuffed onion kachori, tempered buttermilk. (one dish wonder from Ajmer railway station)

mustard greens, spinach, kale, swiss chard, garlic

spiced lotus root dumpling in a creamy cashew sauce. (according to folklore, the nadru or lotus root originated in Kashmir around 15th century, creating this delectable dish)

Spicy sundried lentil dumpling-fingerling potato. (Amritsar’s famous Ujagar Singh’s wadi is a staple in Punjab dhabas)

tandoor grilled chicken, tomato butter sauce. (the dish traveled post partition from a small shop in Peshawar to New Delhi.)

cilantro, green chilis, curry leaf. (this south Indian powerhouse originates from a shack in the Rayalaseema region of Andhra)

goat meat, potatoes in a spicy curry (British raj -colonial era dish that was served on long distance trains.)

chicken, aromatic basmati rice, onion-tomato raita. originated as birinj, Persian for rice, this aromatic rice & chicken dish was brought by Mughals and Arab traders

goan spice blend, coconut, green chili (originated in the coastal state of Goa, a dish characterized by use of local spices, coconut, and seafood)

red chili, coriander stems, malt vinegar (the dish dates back to the Portuguese colonial era of 16th century when pork was introduced)

walnut-radish

Our Classic Meetha Paan offers a delicious fusion of fragrant betel leaves, sweet gulkand (rose petal preserve), aromatic spices, and crunchy fennel. A perfect balance of sweetness and freshness, this timeless treat leaves you refreshed and ready for the day!

chicken on the bone, spiced butter, cream-roomali roti. (this dish is tribute to Aslam’s grilled chicken - not the butter chicken you think of.

potato basket, sweet potato, papdi, chickpeas. (the most famous street food from the city of the Nawabs, Lucknow.)

lentil stuffed potato patties , chickpea curry, yogurt, mint, tamarind. originated in the 19th century during the Nawab era, the specialty of Lucknow the city of culinary delight

slow cooked goat stew with lentils, taftan bread. (inspired by an Arabian dish harees dating back to 10th century- favorite from Hyderabad)

tandoor grilled fish, yoghurt, olives, green chilies, coriander marinade

Stuffed onion kachori, tempered buttermilk. (one dish wonder from Ajmer railway station)

fermented mustard seed marinated and char-grilled boneless chicken. (kasundi-queen of Bengali sauces is used as a variant to marinate the chicken and then grilled.)

House made cottage cheese, and sundried mango. (inspired from North Indian cities where paneer is a staple for vegetarians)

goat mince, spiced masala mix (Delhi ‘s iconic charcoal grilled mince goat kebabs)

potato, corn, peas, cottage cheese, bread Surat’s roadside snack with spicy garlic mint chutney.

goat meat, potatoes in a spicy curry (British raj -colonial era dish that was served on long distance trains.)

cilantro, green chilis, curry leaf. (this south Indian powerhouse originates from a shack in the Rayalaseema region of Andhra)

tandoor grilled chicken, tomato butter sauce. (the dish traveled post partition from a small shop in Peshawar to New Delhi.)

chicken, aromatic basmati rice, onion-tomato raita. originated as birinj, Persian for rice, this aromatic rice & chicken dish was brought by Mughals and Arab traders

red chili, coriander stems, malt vinegar (the dish dates back to the Portuguese colonial era of 16th century when pork was introduced)

goan spice blend, coconut, green chili (originated in the coastal state of Goa, a dish characterized by use of local spices, coconut, and seafood)

House made cheese, tomato masala. ( this dish pays tribute to the last standing eatery in the Atari village in Punjab, bordering with Pakistan)

mustard greens, spinach, kale, Swiss chard, garlic. (a specialty of roadside dhabas)

Spicy sundried lentil dumpling-fingerling potato. (Amritsar’s famous Ujagar Singh’s wadi is a staple in Punjab dhabas)

spiced lotus root dumpling in a creamy cashew sauce. (according to folklore, the nadru or lotus root originated in Kashmir around 15th century, creating this delectable dish)

Mixed vegetables, coconut milk. (an all-time best seller at Paragon in Kochi)

smoked eggplant mash, blend of garlic, ginger, spices, and tomatoes

tempered lentils- chana daal, masoor daal, toor daal (a must order at highway dhabas of India)

walnut-radish

Our Classic Meetha Paan offers a delicious fusion of fragrant betel leaves, sweet gulkand (rose petal preserve), aromatic spices, and crunchy fennel. A perfect balance of sweetness and freshness, this timeless treat leaves you refreshed and ready for the day!