Gazzab Fine Dining
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Menu
A delightful chef’s surprise to begin your dining experience, offering a taste of seasonal creativity and flavour.
Served with homemade chutneys
Paneer tossed with fresh bell peppers and onions in a wok, finished with soy and chilli.
Crisp onion fritters seasoned with herbs and spices, golden-fried to perfection.
Mini aubergines stuffed with spiced red chillies, potato and cashew masala, delicately baked.
Juicy prawns served on deep-fried puri bread, flavoured with masala black pepper.
Lamb chops and tandoori prawns in a classic combination of spice and protein.
A curated vegetarian selection of aloo tikki, samosa, beetroot tikki, achari paneer tikka, onion bhaji, and dahi puri.
An indulgent platter featuring lamb chops, chicken tikka, gilafi seekh kebab, tandoori prawns, and onion bhaji.
Tender broccoli florets delicately marinated in a rich cream sauce, finished in the tandoor and topped with streusel nuts for a luxurious touch.
Succulent chicken breast marinated in aromatic spices and cream, grilled to perfection with a velvety finish.
Crispy soft-shell crab, delicately spiced in Bengali flavours and lightly fried for a refined crunch.
Fresh scallops delicately seared with green peas crumble, health seeds, and aromatic spices. Finish with parmesan cheese.
Lobster marinated in garlic, lime leaves and spices, then chargrilled over live coals for smoky refinement.
Norwegian salmon infused with mustard, dill, and spices, roasted in the tandoor.
Tender lamb chops marinated with exotic spices and flame-grilled for authentic succulence.
Juicy boneless chicken pieces marinated in traditional spices and cooked in the tandoor.
Spiced lamb mince skewers coated with peppers and mint, finished in the tandoor.
King prawns marinated with garlic, herbs, and spices, flame-grilled for a smoky aroma.
Soft paneer cubes in a creamy marinade with yoghurt, cheese and spices, cooked in the tandoor.
Paneer infused with pickling spices, yoghurt, and aromatic herbs for a tangy twist.
Crispy potato patties served with spiced chickpeas, tangy chutneys, and yoghurt.
Crispy samosas topped with chickpeas, chutneys, yoghurt, and fresh coriander.
A traditional Bombay-style savoury snack of puffed rice, tangy chutneys, and fresh vegetables.
Papdi topped with potatoes, chickpeas, yoghurt, and tangy tamarind chutney.
Crispy puris filled with spiced potato, topped with yoghurt, chutneys, and pomegranate seeds.
Beetroot, green peas, and spinach tikkis, pan-seared for a healthy yet indulgent delight.
Fresh pineapple grilled and topped with a tangy chat masala dressing.
Boneless chicken simmered in a buttery tomato sauce, flavoured with fenugreek and cream.
A heritage lamb curry with railway-inspired spices, slow-cooked for depth of flavour.
Paneer cubes in a luscious tomato, butter, and cream sauce, delicately spiced.
Rich dumplings made from paneer and nuts, spinach in a creamy, aromatic sauce.
A traditional lentil curry, tempered twice with cumin, garlic, and ghee for bold flavour.
A fiery lamb curry with red chillies, garlic, and Rajasthani spices.
Home-style chicken curry, cooked with onions, tomatoes, and spices.
Baby aubergine and chillies in a tangy sesame, peanut, and tamarind sauce.
Okra cooked with double onions, tomatoes, and aromatic spices.
Cauliflower florets cooked in a spiced tomato and onion gravy.
Black lentils slow-cooked overnight with cream, butter, and fragrant spices.
Seasonal vegetables cooked in a clay pot with aromatic Indian spices.
Tandoori chicken tikka pieces in a creamy tomato and spice-based sauce.
Chicken cooked in a creamy pistachio-based sauce with delicate spices.
Grilled halloumi and tender artichoke hearts in a buttery tomato sauce.
Chargrilled lamb chops served in a rich onion and tomato masala.
A coastal specialty of scallops, squid, mussels, and prawns in a coconut cream sauce.
Seabass filled grilled with aromatic spices and served with a delicate salas garnish with Malabari sauce and heath seeds.
Chickpeas cooked with onions, tomatoes, and aromatic spices.
Spiced baby potatoes tossed with turmeric, cumin, and fresh coriander.
Spinach and potatoes cooked in a mildly spiced curry.
Paneer cubes simmered with fresh spinach and spices.
Shredded cabbage stir-fried with coconut, curry leaves, and mustard seeds.
South Indian-style carrots and beans tossed with coconut and tempered spices.
Stuffed kulcha bread with chicken tikka, served with yoghurt.
Refreshing yoghurt mixed with cucumber and spices.
Happy Hours - 5PM - 7PM
by the glass
Monday Wine Night - 7PM - 10PM
A delightful chef’s surprise to begin your dining experience, offering a taste of seasonal creativity and flavour.
Served with homemade chutneys
Paneer tossed with fresh bell peppers and onions in a wok, finished with soy and chilli.
Crisp onion fritters seasoned with herbs and spices, golden-fried to perfection.
Mini aubergines stuffed with spiced red chillies, potato and cashew masala, delicately baked.
Juicy prawns served on deep-fried puri bread, flavoured with masala black pepper.
Lamb chops and tandoori prawns in a classic combination of spice and protein.
A curated vegetarian selection of aloo tikki, samosa, beetroot tikki, achari paneer tikka, onion bhaji, and dahi puri.
An indulgent platter featuring lamb chops, chicken tikka, gilafi seekh kebab, tandoori prawns, and onion bhaji.
Tender broccoli florets delicately marinated in a rich cream sauce, finished in the tandoor and topped with streusel nuts for a luxurious touch.
Succulent chicken breast marinated in aromatic spices and cream, grilled to perfection with a velvety finish.
Crispy soft-shell crab, delicately spiced in Bengali flavours and lightly fried for a refined crunch.
Fresh scallops delicately seared with green peas crumble, health seeds, and aromatic spices. Finish with parmesan cheese.
Lobster marinated in garlic, lime leaves and spices, then chargrilled over live coals for smoky refinement.
Norwegian salmon infused with mustard, dill, and spices, roasted in the tandoor.
Tender lamb chops marinated with exotic spices and flame-grilled for authentic succulence.
Juicy boneless chicken pieces marinated in traditional spices and cooked in the tandoor.
Spiced lamb mince skewers coated with peppers and mint, finished in the tandoor.
King prawns marinated with garlic, herbs, and spices, flame-grilled for a smoky aroma.
Soft paneer cubes in a creamy marinade with yoghurt, cheese and spices, cooked in the tandoor.
Paneer infused with pickling spices, yoghurt, and aromatic herbs for a tangy twist.
Crispy potato patties served with spiced chickpeas, tangy chutneys, and yoghurt.
Crispy samosas topped with chickpeas, chutneys, yoghurt, and fresh coriander.
A traditional Bombay-style savoury snack of puffed rice, tangy chutneys, and fresh vegetables.
Papdi topped with potatoes, chickpeas, yoghurt, and tangy tamarind chutney.
Crispy puris filled with spiced potato, topped with yoghurt, chutneys, and pomegranate seeds.
Beetroot, green peas, and spinach tikkis, pan-seared for a healthy yet indulgent delight.
Fresh pineapple grilled and topped with a tangy chat masala dressing.
Boneless chicken simmered in a buttery tomato sauce, flavoured with fenugreek and cream.
A heritage lamb curry with railway-inspired spices, slow-cooked for depth of flavour.
Paneer cubes in a luscious tomato, butter, and cream sauce, delicately spiced.
Rich dumplings made from paneer and nuts, spinach in a creamy, aromatic sauce.
A traditional lentil curry, tempered twice with cumin, garlic, and ghee for bold flavour.
A fiery lamb curry with red chillies, garlic, and Rajasthani spices.
Home-style chicken curry, cooked with onions, tomatoes, and spices.
Baby aubergine and chillies in a tangy sesame, peanut, and tamarind sauce.
Okra cooked with double onions, tomatoes, and aromatic spices.
Cauliflower florets cooked in a spiced tomato and onion gravy.
Black lentils slow-cooked overnight with cream, butter, and fragrant spices.
Seasonal vegetables cooked in a clay pot with aromatic Indian spices.
Tandoori chicken tikka pieces in a creamy tomato and spice-based sauce.
Chicken cooked in a creamy pistachio-based sauce with delicate spices.
Grilled halloumi and tender artichoke hearts in a buttery tomato sauce.
Chargrilled lamb chops served in a rich onion and tomato masala.
A coastal specialty of scallops, squid, mussels, and prawns in a coconut cream sauce.
Seabass filled grilled with aromatic spices and served with a delicate salas garnish with Malabari sauce and heath seeds.
Chickpeas cooked with onions, tomatoes, and aromatic spices.
Spiced baby potatoes tossed with turmeric, cumin, and fresh coriander.
Spinach and potatoes cooked in a mildly spiced curry.
Paneer cubes simmered with fresh spinach and spices.
Shredded cabbage stir-fried with coconut, curry leaves, and mustard seeds.
South Indian-style carrots and beans tossed with coconut and tempered spices.
Stuffed kulcha bread with chicken tikka, served with yoghurt.
Refreshing yoghurt mixed with cucumber and spices.
Happy Hours - 5PM - 7PM
by the glass
Monday Wine Night - 7PM - 10PM
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