Khazana Menu

Cubes of cottage cheese, flavoured with ginger, garlic, and herbs then immaculately grilled.

Half of spring chicken marinated in yoghurt and 21 spices, perfectly grilled in clay oven.

Cubes of fresh Atlantic salmon marinated with Khazana's own spices, a popular dish.

Cauliflower seasoned with lemon, yellow chilies, and yoghurt. A vegetarian's delight!

Breast of chicken infused with ginger, garlic and chef's own tandoori spices.

Chicken breast drenched in a velvety cream sauce and grilled.

Lamb chops marinated in nutmeg, cinnamon, and aromatic Indian herbs.

Jumbo prawns marinated with aromatic freshly ground spices, artfully roasted.

Button mushrooms cooked in tandoor with a blend of spices, chef's own creation.

Seasoned peppers, vegetables, cottage cheese, and pineapple, and gracefully char broiled.

Fresh mango pudding.

Traditional and sweet rice pudding, made fresh in-house.

Naan bread with Belgium chocolate and cinnamon.

Classic onion chili plate, served as a side order.

Yoghurt with pineapple.

Yoghurt with potatoes and spices.

Spinach and cottage cheese – simple ingredients turn this curry into a magical dish.

Cubes of cottage cheese cooked with tomatoes, peppers, and onions.

A unique black lentil dish, simmered overnight on slow fire, finished with cream.

A well known North Indian dish – broiled potatoes and cauliflower in aromatic sauce.

Yellow lentils with cumin. It's a staple food of a Punjabi household.

Dumplings of cottage cheese, cooked in a rich Kashmiri sauce.

Home style okra dish, cooked with onions, tomatoes, flavoured with turmeric and cumin.

Melange of vegetables cooked in a traditional tomato onion gravy.

Tandoori chicken cooked in tomato and fenugreek sauce, discovered by the British raj.

From the land of raj-puts, lean and tender boneless lamb slow cooked with spices.

A classic North Indian delicacy of goat in green cardamom sauce.

For those who want their curry hot an evergreen dish from Goa.

Bone-in chicken curry with a touch of fenugreek and spinach, a gift from Punjab.

Chunks of boneless chicken cooked with bell peppers, tomatoes, and onions.

Basa fish curry with a tampering of mustard seeds and curry leaves.

Generously spiced lean beef in a symphony of spices, korma style.

South Indian coconut flavored shrimp curry.

Cucumber, onion, and tomato.

Fresh lemon sweet water.

Baked basmati rice and vegetables with hint of fresh mint leaves.

Steamed basmati rice, flavoured with coconut.

Steamed basmati rice, flavoured with lemon.

Seasoned basa dipped in chickpea batter served crisp Punjabi style.

Crispy triangular shells stuffed with chicken, topped with butter chicken sauce.

Succulent tiger prawns in spicy garlic sauce.

An African speciality. Cubes of beef on a stick, barbecued with spicy masala.

Chickpeas flavoured with dry ginger, fenugreek, and herbs.

Cauliflower florets cooked in tangy garlic sauce.

Finely minced mix vegetables with a hint of fresh mint, deep fried.

Gently fried cassava fingers sprinkled with lemon salt and spices.

Naan bread with choice of garlic, rosemary, or coconut with butter glaze.

Traditional naan bread with choice of stuffing onion, potato, paneer, or chicken.

Whole wheat bread.

Whole wheat multi-layered bread.

Mint flavored and oven baked bread with butter glaze.