Bawarchi Rooftop Indian Restaurant

King prawns steeped in roasted mustard seeds, caraway flamed in the tandoor and served with pineapple-chili chutney

Spring lamb chops marinated in fenugreek and mustard oil infused yogurt, finished over hot coals

Plump chicken thighs marinated in cream cheese, cardamon and black salt

The Queen of all curries - grilled chicken simmered in lusciously smooth tomato gravy enriched with cashew, finished with piquant dried fenugreek

Barbequed Norwegian Salmon Fillets served in tomato, fenugreek and onion sauce

A signature dish from Kashmir. Tender lamb cooked amidst fennel, ginger, garlic and chilies, reduced to a thick and unforgettable gravy

A divine combination of black lentils and tomatoes simmered overnight on charcoal, served with a touch of butter

Olive and garlic Naan or green red chili Paratha

Saffron flavored Basmati rice

Skewered Paneer cubes, marinated in a medley of spices, and stuffed with mint chutney, grilled in the earthen oven

Fresh broccoli marinated in a velvety mix of cream cheese, cardamom and black salt

Halved potatoes filled with fragrant cashews, pistachios and minced cottage cheese, finished in the tandoor

Paneer cubes simmered in smooth spinach and fenugreek sauce served with roasted whole garlic and jaggery pieces

Handmade creamy cottage cheese dumplings, served in a full bodied cashew and mint gravy

Cauliflower florets tossed with potatoes in an addictive dry masala blend

A divine combination of black lentils and tomatoes simmered overnight on charcoal, served with a touch of butter

Olive and garlic Naan or green red chili Paratha

Saffron flavored Basmati rice

Fresh tomato and coriander broth - scented with coconut juice, then garnished with tender coconut flesh

Thick yellow lentil soup lightly spiced with black pepper and cumin, finished with fresh coriander

Chicken broth spiced with green chili and garnished with toasted almond flakes

Creamy fennel seed infused prawn and snapper chowder served with masala crisps

Whole chicken marinated in fresh yogurt, mustard oil and garam masala

Plump chicken thighs marinated in cream cheese, cardamom and black salt

A marinade of garlic, ginger, garam masala, turmeric and chilli gives chicken drumsticks a surge of flavor. The best way to start your meal, bite-sized goodness at its very best

Boneless chicken encrusted in tandoori masala and mustard seed

Rashmi means silk and is an accurate description of this succulent and silky-textured Mughlai dish:an almond, coriander and spice medley with yoghurt

Boneless chicken breast with curd and fenugreek leaves a quintessential spice bath, before the tandoor delivers the final triumph

Tender rolls of minced lamb, ginger, green chilies, cumin, Amchoor and royal saffron, then grilled over charcoal fire

Spring lamb chops marinated in fenugreek and mustard oil infused yogurt, finished over hot coals

Whole hind leg of lamb, marinated overnight in a rich blend of red chili, garlic, fresh coriander and Rattan jot then slow pot roasted in stock flavored with Garam Masala then grilled in the tandoor for a perfect finish (Can be served bone in or out)

A popular snack in India, this kebab is minced lamb and grounded chickpeas with a touch of spice. Best eaten with mint chutney

Ajwain-flavoured whole Pomfret dusted in yellow chili and Garam Masala, roasted in the tandoor, then sprinkled with lemon juice and Bawarchi's blend of masala

King prawns (Tiger prawns) steeped in roasted mustard seeds and caraway, flamed in the tandoor and served with pineapple-chili chutney

Sea bass fillets encased in caraway seeds, fresh curd and garam masala, skewered and finished in the tandoor

Fenugreek studded marinade over fresh salmon, fired quickly in the tandoor

A whole fish marinated in our Chefs Special recipe and charcoal grilled in the tandoor. Best enjoyed with a squeeze with lemon

Chargrilled scallops served with creamy saffron sauce. A perfect selection for seafood lovers

Whole lobster marinated in yoghurt and mild Indian spices, chargrilled to perfection

Skewered paneer cubes, marinated in a medley of spices and stuffed with mint chutney, grilled in the earthen oven

Handcrafted rolls of cumin and royal saffron spiced minced vegetables, grilled over charcoal

Halved potatoes filled with fragrant cashews, pistachios and minced cottage cheese, finished in the tandoor

Fresh hung curd patty mixed with fresh coriander and green chilies, fried until golden

Spiced spring vegetables patty mixed with fresh coriander, fried till the crust is crispy and served on a crispy flat choux pastry

Whole cauliflower marinated in tomato garlic nage with yoghurt and a sprinkle of Garam Masala, and baked in tandoor

Portobello marinated in Indian spices, stuffed with garlic, spinach and grated cheese, char-grilled, and served with beetroot relish

Fresh broccoli marinated in a velvety mix of cream cheese, cardamom and black salt, served with fresh apple and pomegranate chutney

(Tandoori Tasting Platters); Tasting menu of Bawarchi's legendary Tandoor. Grilled Delicacies

A Bawarchi signature curry - choose from the list below to be cooked in an unctuously spiced masala gravy

The Queen of all curries - grilled chicken, simmered in lusciously smooth tomato gravy enriched with cashew then finished with piquant dried fenugreek

An aromatic signature dish from Kashmir. Tender lamb cooked amidst fennel, ginger, garlic and chilies, reduced to a thick and unforgettable gravy

A Bawarchi creation and the spiciest curry on our menu! Succulent lamb cooked in gravy with a heavy kick of both fresh and dried chilies

Boneless Red Snapper cooked with bell peppers and tomato, tempered with coriander seeds and black peppercorn, finished in an enriched tomato gravy

Succulent King prawns stir-fried in lusciously smooth tomato gravy enriched with cashew then finished with piquant dried fenugreek

Flavour-packed delight made from stir-fried okra, folded into a spicy tomato reduction

Combination of fresh button mushrooms green peas cooked in luscious brown onion and tomato gravy

Cauliflower florets tossed in an addictive dry masala blend

Paneer cubes simmered in smooth spinach and fenugreek sauce served with roasted whole garlic and jaggery pieces

Grilled cottage cheese simmered in a rich tomato paste and finished with cream

A divine combination of black lentils and tomatoes simmered overnight on charcoal, served with a touch of butter

Yellow lentils tempered with perfumed turmeric, ginger, garlic, coriander and mustard seed

Fresh lettuce, cucumber, tomato and red onion served with green chilies and vinaigrette

Bawarchi's Arabic Fattoush - fresh vegetables blended with mint and lemon juice

Warm salad, comprising of tandoori King prawns and crispy salad greens with vegetables, folded in a piquant, sweet sour tamarind dressing

Fresh onion and tomato Kachumber presented in crisp papad cones and seasoned with a secret blend of dry spices

Homemade curd condiment

Red capsicum and cucumber topped with roasted Jeera mixed in curd

Cumin-tempered Basmati

Saffron flavored Basmati

Traditionally cooked Basmati

Famous Nizam style with lamb / Nizam

Combination of vegetables and cottage cheese

Made from stoneground wholemeal flour, unleavened

Leavened Indian Flatbread

Sharing is caring and what better way to enjoy your dinner with your loved ones. This Upsized naan is artfully perfected in the tandoor. Instagram-worthy, that's for sure

Unleavened wholewheat flatbread cooked on the tawa

Also known as Rossomalai, this dessert comes from Bengal. The name ras-malai is the Hindi cognate, which comes from two words in Bengali: ros meaning "juice" and malai meaning "cream" . It is often described as a rich cheesecake without a crust

Made with skinless split green gram. A very rich pudding with ghee and dry fruits

Carrot-based sweet dessert pudding from Punjab, made by placing grated carrots in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. Loads of koya and dry fruits

A classic creamy sweet pudding made with powdered rice, milk, almonds, saffron and cardamom. Stuffed with Bengali rasgullas

One of India's most popular desserts, deep-fried dumplings made of khoya, dipped in rose-cardamom flavored sugar syrup and topped with almond

Indian Ice cream - a classic way to end your dinner on a sweet note

King prawns steeped in roasted mustard seeds, caraway flamed in the tandoor and served with pineapple-chili chutney

Spring lamb chops marinated in fenugreek and mustard oil infused yogurt, finished over hot coals

Plump chicken thighs marinated in cream cheese, cardamon and black salt

The Queen of all curries - grilled chicken simmered in lusciously smooth tomato gravy enriched with cashew, finished with piquant dried fenugreek

Barbequed Norwegian Salmon Fillets served in tomato, fenugreek and onion sauce

A signature dish from Kashmir. Tender lamb cooked amidst fennel, ginger, garlic and chilies, reduced to a thick and unforgettable gravy

A divine combination of black lentils and tomatoes simmered overnight on charcoal, served with a touch of butter

Olive and garlic Naan or green & red chili Paratha

Saffron flavored Basmati rice

Skewered Paneer cubes, marinated in a medley of spices, and stuffed with mint chutney, grilled in the earthen oven

Fresh broccoli marinated in a velvety mix of cream cheese, cardamom and black salt

Halved potatoes filled with fragrant cashews, pistachios and minced cottage cheese, finished in the tandoor

Paneer cubes simmered in smooth spinach and fenugreek sauce served with roasted whole garlic and jaggery pieces

Handmade creamy cottage cheese dumplings, served in a full bodied cashew and mint gravy

Cauliflower florets tossed with potatoes in an addictive dry masala blend

A divine combination of black lentils and tomatoes simmered overnight on charcoal, served with a touch of butter

Olive and garlic Naan or green & red chili Paratha

Saffron flavored Basmati rice

Fresh tomato and coriander broth - scented with coconut juice, then garnished with tender coconut flesh

Thick yellow lentil soup lightly spiced with black pepper and cumin, finished with fresh coriander

Chicken broth spiced with green chili and garnished with toasted almond flakes

Creamy fennel seed infused prawn and snapper chowder served with masala crisps

Whole chicken marinated in fresh yogurt, mustard oil and garam masala

Plump chicken thighs marinated in cream cheese, cardamom and black salt

A marinade of garlic, ginger, garam masala, turmeric and chilli gives chicken drumsticks a surge of flavor. The best way to start your meal, bite-sized goodness at its very best

Boneless chicken encrusted in tandoori masala and mustard seed

Rashmi means silk and is an accurate description of this succulent and silky-textured Mughlai dish:an almond, coriander and spice medley with yoghurt

Boneless chicken breast with curd and fenugreek leaves a quintessential spice bath, before the tandoor delivers the final triumph

Tender rolls of minced lamb, ginger, green chilies, cumin, Amchoor and royal saffron, then grilled over charcoal fire

Spring lamb chops marinated in fenugreek and mustard oil infused yogurt, finished over hot coals

Whole hind leg of lamb, marinated overnight in a rich blend of red chili, garlic, fresh coriander and Rattan jot then slow pot roasted in stock flavored with Garam Masala then grilled in the tandoor for a perfect finish (Can be served bone in or out)

A popular snack in India, this kebab is minced lamb and grounded chickpeas with a touch of spice. Best eaten with mint chutney

Ajwain-flavoured whole Pomfret dusted in yellow chili and Garam Masala, roasted in the tandoor, then sprinkled with lemon juice and Bawarchi's blend of masala

King prawns (Tiger prawns) steeped in roasted mustard seeds and caraway, flamed in the tandoor and served with pineapple-chili chutney

Sea bass fillets encased in caraway seeds, fresh curd and garam masala, skewered and finished in the tandoor

Fenugreek studded marinade over fresh salmon, fired quickly in the tandoor

A whole fish marinated in our Chefs Special recipe and charcoal grilled in the tandoor. Best enjoyed with a squeeze with lemon

Chargrilled scallops served with creamy saffron sauce. A perfect selection for seafood lovers

Whole lobster marinated in yoghurt and mild Indian spices, chargrilled to perfection

Skewered paneer cubes, marinated in a medley of spices and stuffed with mint chutney, grilled in the earthen oven

Handcrafted rolls of cumin and royal saffron spiced minced vegetables, grilled over charcoal

Halved potatoes filled with fragrant cashews, pistachios and minced cottage cheese, finished in the tandoor

Fresh hung curd patty mixed with fresh coriander and green chilies, fried until golden

Spiced spring vegetables patty mixed with fresh coriander, fried till the crust is crispy and served on a crispy flat choux pastry

Whole cauliflower marinated in tomato & garlic nage with yoghurt and a sprinkle of Garam Masala, and baked in tandoor

Portobello marinated in Indian spices, stuffed with garlic, spinach and grated cheese, char-grilled, and served with beetroot relish

Fresh broccoli marinated in a velvety mix of cream cheese, cardamom and black salt, served with fresh apple and pomegranate chutney

(Tandoori Tasting Platters); Tasting menu of Bawarchi's legendary Tandoor. Grilled Delicacies

A Bawarchi signature curry - choose from the list below to be cooked in an unctuously spiced masala gravy

The Queen of all curries - grilled chicken, simmered in lusciously smooth tomato gravy enriched with cashew then finished with piquant dried fenugreek

An aromatic signature dish from Kashmir. Tender lamb cooked amidst fennel, ginger, garlic and chilies, reduced to a thick and unforgettable gravy

A Bawarchi creation and the spiciest curry on our menu! Succulent lamb cooked in gravy with a heavy kick of both fresh and dried chilies

Boneless Red Snapper cooked with bell peppers and tomato, tempered with coriander seeds and black peppercorn, finished in an enriched tomato gravy

Succulent King prawns stir-fried in lusciously smooth tomato gravy enriched with cashew then finished with piquant dried fenugreek

Flavour-packed delight made from stir-fried okra, folded into a spicy tomato reduction

Combination of fresh button mushrooms & green peas cooked in luscious brown onion and tomato gravy

Cauliflower florets tossed in an addictive dry masala blend

Paneer cubes simmered in smooth spinach and fenugreek sauce served with roasted whole garlic and jaggery pieces

Grilled cottage cheese simmered in a rich tomato paste and finished with cream

A divine combination of black lentils and tomatoes simmered overnight on charcoal, served with a touch of butter

Yellow lentils tempered with perfumed turmeric, ginger, garlic, coriander and mustard seed

Fresh lettuce, cucumber, tomato and red onion served with green chilies and vinaigrette

Bawarchi's Arabic Fattoush - fresh vegetables blended with mint and lemon juice

Warm salad, comprising of tandoori King prawns and crispy salad greens with vegetables, folded in a piquant, sweet & sour tamarind dressing

Fresh onion and tomato Kachumber presented in crisp papad cones and seasoned with a secret blend of dry spices

Homemade curd condiment

Red capsicum and cucumber topped with roasted Jeera mixed in curd

Cumin-tempered Basmati

Saffron flavored Basmati

Traditionally cooked Basmati

Famous Nizam style with lamb / Nizam

Combination of vegetables and cottage cheese

Made from stoneground wholemeal flour, unleavened

Leavened Indian Flatbread

Sharing is caring and what better way to enjoy your dinner with your loved ones. This Upsized naan is artfully perfected in the tandoor. Instagram-worthy, that's for sure

Unleavened wholewheat flatbread cooked on the tawa

Also known as Rossomalai, this dessert comes from Bengal. The name ras-malai is the Hindi cognate, which comes from two words in Bengali: ros meaning "juice" and malai meaning "cream" . It is often described as a rich cheesecake without a crust

Made with skinless split green gram. A very rich pudding with ghee and dry fruits

Carrot-based sweet dessert pudding from Punjab, made by placing grated carrots in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. Loads of koya and dry fruits

A classic creamy sweet pudding made with powdered rice, milk, almonds, saffron and cardamom. Stuffed with Bengali rasgullas

One of India's most popular desserts, deep-fried dumplings made of khoya, dipped in rose-cardamom flavored sugar syrup and topped with almond

Indian Ice cream - a classic way to end your dinner on a sweet note