Tapasya@Marina

Diced lamb in kadhai gravy with garlic, peppers, freshly ground coriander seeds and pounded red chilies.

Braised cumin rice with browned onions and whole spices.

Shallow fried potato patties stuffed with crushed green peas and finely chopped ginger, topped with tamarind, mint and yoghurt sauce.

A mélange of five lentils tempered with cumin, chopped onion, ginger and garlic.

Served with mango and mint-yoghurt chutneys.

Fresh cheese cubes in creamy tomato-onion gravy flavoured with grated ginger and an abundance of fresh coriander.

Boneless chicken in creamy tomato gravy with cashewnuts, ginger, ‘garam masala’ and a touch of honey.

An all-time favourite – aromatic curry of diced leg of lamb with home ground spices, ginger powder and fennel, cooked in Kashmiri style sans yoghurt.

Subtle cottage cheese, pickle-stuffed, marinated, gently charred with peppers and onions.

Squid and green lip mussels tossed in mustard, garlic and cumin flavoured spicy Goan tomato masala.

Squid and green lip mussels tossed in mustard, garlic and cumin flavoured spicy Goan tomato masala.

Spicy gram-flour batter fried fish, carrom seeds, mint chutney.

Chunks of salmon flavoured with fenugreek leaves and carom seeds, in yoghurt cheese marinade, grilled on open clay-oven fire.

Tail-on tiger prawns refreshingly matured in citric blend of lemon zest and fresh coriander, char-grilled.

Chicken breast tikka flavoured with Kashmiri red chillies, fenugreek leaf and chaat masala, tossed in butter.

Soft and mild chicken tikkas flavoured with mace, cardamom and tender coriander stems. Carrot celery chutney.

Chicken leg boneless, tempered with pickling spices, chargrilled.

The traditional seekh of minced lamb coated with bell peppers, onion and coriander, creating an extraordinary play of tastes.

Select cuts of lamb best end, soaked in a marinade of crushed garlic, cloves, coriander, degi chilli and yoghurt, cooked in the clay oven.

Tangy cubes of sweet-potato red potatoes are drizzled with fresh lime juice, mint-tamarind chutneys and topped with yoghurt.

Subtle cottage cheese, pickle-stuffed, marinated, gently charred with peppers and onions.

In Agra, Chaat ‘Gali’-by lane, is named for it’s street food. These mini samosas rest on spiced chickpeas, drizzled with tamarind, mint-yoghurt chutneys, crunchy vermicelli.

Shallow fried potato patties stuffed with crushed green peas and finely chopped ginger, topped with tamarind, mint and yoghurt sauce.

Assortment of vegetables simmered with onions and yoghurt ‘dum’ cooked with aromatic spices, ginger, mint and basmati rice, served with raita.

A mouth-watering union of basmati rice and boneless chicken ‘dum’ cooked in medium hot ‘masala’ flavoured with mint and cardamom, served with raita.

The pluperfect rice delicacy - diced leg of lamb ‘dum’ cooked with aromatic spices, saffron and basmati rice, served with raita.

Herbed succulent prawns simmered in cashew gravy with roasted spices and minced coriander.

Succulent king prawns stir fried with peppers, garlic, freshly ground coriander seeds and pounded red chillies.

Tilapia Fish simmered in spicy gravy, tempered with ‘panch phoran’ and curry leaves.

Spicy chargrilled chicken tossed with capsicum and onions, with a touch of red chillies and lemon juice.

Juicy morsels of chicken leg boneless stir-fried with fenugreek leaves and spinach.

Favourite of the curry lovers. Chargrilled chicken tikkas stir-fried in onion-tomato masala with coriander and cream.

Boneless chicken in creamy tomato gravy with cashewnuts, ginger, ‘garam masala’ and a touch of honey.

Chicken tikkas stir fried with peppers, garlic, freshly ground coriander seeds and pounded red chillies.

Boneless chicken breast robed in a creamy cashewnut and onion gravy, fragrant with saffron and cardamom, topped with almond flakes.

An all-time favourite – aromatic curry of diced leg of lamb with home ground spices, ginger powder and fennel, cooked in Kashmiri style sans yoghurt.

Diced lamb steeped in ginger-garlic juice, pot roasted in a full-bodied cardamom flavoured spicy masala.

Chunks of lamb simmered with browned onion and tossed with spinach and garlic.

Diced lamb in kadhai gravy with garlic, peppers, freshly ground coriander seeds and pounded red chilies.

Spinach ‘kofta’-dumplings stuffed with tangy Portobello and button mushrooms, in dill and black cumin flavoured gravy.

Batons of Indian cottage cheese flipped with peppers and onions in spicy masala.

Fresh cheese cubes in creamy tomato-onion gravy flavoured with grated ginger and an abundance of fresh coriander.

Indian cottage cheese simmered with spinach in a delicious delicately spiced sauce.

Baby spinach, button mushrooms, broccoli and baby corn, stir-fried in a spicy masala.

Button mushroom and spinach tossed in cumin, garlic and whole red chilly tempered masala of onions and tomatoes.

A mild, sweet and creamy dish of assorted vegetables cooked with saffron and very subtle spices.

Homestyle curry of cauliflower and green peas, lemon juice, ginger, fresh coriander.

Spinach and potatoes, tempered with cumin, garlic and ginger.

Baby potatoes with cumin and abundance of fresh corriander.

Spinach stir-fried with cumin and garlic, finished with cream.

Soft chickpeas cooked in a tomato and onion sauce redolent with carom seeds.

A mélange of five lentils tempered with cumin, chopped onion, ginger and garlic.

A staple with every Indian meal.

Braised cumin rice with browned onions and whole spices.

Pulao rice cooked with cumin and spiced green peas.

Traditional leavened refined flour bread freshly baked to order in our clay oven.

Whole wheat flour unleavened bread.

With freshly chopped garlic and coriander.

Stuffed with dates, almonds, coconut and raisins, topped with sesame seeds.

Layered whole wheat flour bread plain or with mint.

A selection of naan, garlic naan and paratha.

Mild cashewnut, yoghurt and onion gravy, fragrant with cardamom and saffron, finished with cream.

Medium spiced tomato-onion gravy tempered with garlic-ginger, topped with fresh corriander.

Served with mango and mint-yoghurt chutneys.

Yoghurt, cucumber and seasoning.

Plain yoghurt.

Delicate dumplings of reduced milk and flour, fried to a golden hue, soaked in sugar syrup.