Minimum Order:$ 10.00
4646 Heritage Hills Boulevard, Unit 3 Mississauga Ontario L5R 1Y3
Free Delivery On Orders Over $ 80.00
Vegetarian dish. A tribute to anarkali and prince salim's romance, a pomegranate blossom garnished lentil soup.
Plump tiger prawns refreshingly marinated in a blend of cream cheese, yogurt, lemon juice, cardamom and carom seeds, roasted in a tandoor.
Spiced for flavour. A mouth melting lamb kebab conjured with aromatic spices, especially created for the Nawab Wajid Ali Shah of Lucknow.
Spiced for flavour. From the royal kitchens-the traditional seekh of beef mince dons, a flavourful garb of fresh cilantro, cardamom, kebab spices and red chili Powder, cooked on a skewer in a tandoor.
A celebrated serving of lobster tail duo, which have been treated with royal cumin, spiced yogurt, lemon juice, topped with cheeses, pomegranate seeds and slow cooked in dum style.
Succulent cubes of boneless chicken, steeped in cheese, hung yogurt, hung yogurt, cream with a hint of fresh cilantro, glazed with clarified butter and finished in a tandoor.
Vegetarian dish. Cottage cheese and bell peppers imbued with herbs and spices, wrapped in saffron and fenugreek enriched yogurt marinade, glazed golden in a tandoor.
Spiced for flavour. A shade of the rich and cultured hues of meat cooking is seen in this magnificent delicacy of beef slow cooked in brown onion gravy flavoured with cardamom, cinnamon and served with a saffron treacle.
Originally from Afghanistan and Persia, this cuisine came to India once the nawabs settled in and around Lucknow. Awadhi food is a harmonious blend of distinct flavoures. One such fine example is of a chicken preparation in a rich nutty sauce finished with cream, toasted almonds and saffron.
Duo of lamb shanks braised in a velvety brown gravy accented with star anise, nutmeg and mace, finished with saffron and cardamom powder.
Tender chicken breast smoked in a tandoor and then cooked with caramelized onions, fresh tomatoes, cream and finished with clarified butter.
Vegetarian dish. Cottage cheese simmered in fresh tomato and pumpkin gravy enriched with cream and butter, flavoured with Awadhi spices and dry fenugreek leaves.
Vegetarian dish. Baby potatoes cooked in cashew nut paste, yogurt and caramelized onion gravy flavoured with fennel and dry ginger.
Vegetarian dish. A tribute to the "Nine Courtiers" or gems of emperor akbar's court. A korma of nine distinct ingredients in a rich cashew nut gravy.
Spiced for pleasure, vegetarian dish. Mushrooms cooked with cottage cheese, bell peppers, caramelized onions, ripe tomatoes, finished with a spice mix and fresh cilantro.
Spiced for flavour. Boneless morsels of chicken cooked with long grain basmati rice and flavoured with saffron slow cooked dum style.
An ineffably fragrant chicken and almond soup cooked with a subtle hint of cardamom, cloves and saffron.
Fillet of fish coated with sago pearls, deep fried to crispy golden brown and served with mint chutney.
Spiced for pleasure. Boneless leg of chicken marinated in an Indian pickle blend 'Achar', with a hint of lemon juice and mustard oil, cooked in a tandoor.
Minced chicken coated with onions, peppers, cilantro and barbecued in a tandoor, sprinkled with kebab spices.
Vegetarian dish. Herbed eggplant deep fried and topped with a chunky garlic tomato sauce and spiced hung yogurt- A Vegetarian delight.
Spiced for flavour. Prawns cooked on a skillet with aromatic spices, caramelized onions, fresh tomatoes, julienne of peppers and tampered with fresh curry leaves.
Spiced for flavour. From the house of great nizams, boiled egg coated with flavoured minced meat, deep fried and napped with rich brown onion and saffron gravy.
Spiced for flavour. A sign of culinary refinement: Duo of chicken supreme stuffed with cheese, pomegranate and royal cumin served with a rich saffron flavoured sauce.
Spiced for flavour. Fish fillet cooked in a home style reminiscent of the era.
Vegetarian dish. A bonquet of garden fresh vegetables and spiced long grain basmati rice, cooked dum style.
Spiced for pleasure, vegetarian dish. Famous eggplant and green chillies cooked in aromatic spices, peanuts, sesame and tamarind sauce, tempered with mustard and curry leaves.
Vegetarian dish. Tur dal tempered with cumin, roasted garlic, caramelized onions and whole red chillies.
Spiced for flavour. Long grain basmati rice and the choicest cuts of lamb, cooked in dum style.
Vegetarian dish. A spiced, yet refreshing yogurt accompanied with biryani.
Vegetarian dish. A light broth of tomatoes, tempered with cumin with cumin and whole spices flavoured with fresh cilantro.
Spiced for pleasure. Half spring chicken on bone marinated with traditional tandoori spices, yogurt, ginger garlic pastes and cooked in a tandoor.
Spiced for flavour. Favourite for generations, succulent cubes of chicken, marinated overnight and barbecued in a tandoor.
Vegetarian dish. The humble corn is given a royal treatment-removed from the cob, poached, blended with potatoes, herbs, green chillies and pan grilled.
Spiced for flavour. This exotic offering, named after Alexander the great, is a treat truly fit for a king. leg of tender lamb is marinated in ginger, garlic, spices, yogurt, lime juice and kept overnight. Cooked slowly for hours in an oven.
Spiced for flavour. The punjabi penchant for meat is the perennial favorite of lamb chops, cooked with a myriad of ground spices in an onion and royal cumin thickened gravy.
Morsels of boned spring chicken, smoked in a tandoor, simmered in a velvety tomato gravy, clarified butter, finished with a dash of double cream and dry fenugreek.
Vegetarian dish. An assortment of garden fresh vegetables simmered in a delectable garlic flavoured spinach sauce.
Spiced for pleasure, vegetarian dish. Cottage cheese and sweet bell peppers enveloped with a rich sauce accentuated with caramelized onions, fresh ginger and cilantro.
Vegetarian dish. We take inspiration from the quintessential nation's favourite lentil delicacy of whole urad daal, tomato puree and garlic, simmered overnight on a tandoor, enriched with cream and served with a dollop of churned butter.
Spiced for pleasure. Boneless tender lamb treated with a marinade of kacchri, cloves, red chillies and yogurt, smoked and roasted in a tandoor.
Spiced for flavour. Chicken breast marinated overnight with exotic spices, fresh mint, cilantro and cooked in a tandoor.
Vegetarian dish. A medley of vegetables and spinach, stuffed with cottage cheese and spices, shallow fried in a skillet.
Vegetarian dish. This unique kebab of yogurt with herbs, spices and cheese redolent with the singeing flavours of cilantro and mint, pan fried in clarified butter.
Spiced for pleasure. A true Rajasthani delicacy of lamb cooked with chillies, making it the hottest yet most delicious dish in the land.
Spiced for flavour. A regional delicacy of spring chicken on bone cooked with crackled spices and yogurt finished with cilantro.
Vegetarian dish. Deep fried gram flour dumplings simmered in a velvety yogurt based gravy, tempered with curry leaves, mustard seeds and dry red chillies.
Vegetarian dish, spiced for flavour. New potatoes tempered with asafoetide, cumin and turmeric, sprinkled with fresh cilantro and green chillies-a regional potato delight.
Vegetarian dish. A traditional five lentil delicacy, cooked in the earthen pot tempered with cumin and fresh tomatoes.
Vegetarian dish. A Bouquet of garden fresh vegetables and spiced long grain basmati rice, cooked in local style.
Vegetarian dish. Long grain basmati rice flavoured with saffron and topped with a dollop of clarified butter and fresh cilantro.
Layered whole wheat bread flavoured with mint.
Carom seeds flavoured, layered whole wheat bread cooked in a tandoor and basted with butter.
Spiced cottage cheese and cilantro stuffed bread.
Mashed potato melange, stuffed whole wheat bread.
Plain tandoor baked whole wheat bread.
Naan bread with raisins and nuts finished with saffron and desi ghee.
Naan Dough Kneaded with milk and clarified butter.
Naan dough kneaded with milk and clarified butter, garnished and flavoured with garlic.
Naan dough kneaded with milk and clarified butter, with a generous dollop of butter.
Kulfi served with rice vermicelli and rose syrup, garnished with toasted nuts.
Mango flavoured rice pudding with a hint of rose and saffron.
The famous dessert-milk dumplings steeped in a rose infused sugar syrup, garnished with pistachio slivers.
Soft cheese dumplings steeped in saffron infused milk and garnished with pistachio and almond flakes.
Free Delivery On Orders Over $ 80.00