Oorja Indian Dining

Crispy Punjabi pastry stuffed with spiced potatoes and green peas, served with tangy tamarind chutney. (V, G)

Assorted crackers served with sweet mango and refreshing mint chutney.

Calcutta street-style chicken stir-fried with garlic, chili sauce, onions, and peppers.

Crispy anoka-fried squid seasoned with black pepper and curry leaf pod, served with wild garlic aioli.

Delicious flat bread rolls stuffed with spicy paneer, creamy yogurt, mango, sweet and tangy chutneys, and crunchy salad.

Flavourful flatbread rolls stuffed with juicy, spiced chicken tikka, creamy yogurt, mango, sweet and tangy chutneys, and crunchy salad.

Crispy wheat bubbles filled with yogurt, tamarind, and mint chutney, topped with sev and pomegranate.

Crispy potato cakes stuffed with channa dal, topped with khajura masala, pomegranate, and mint.

Crispy gram flour-battered spinach leaves, topped with potato chaat, pomegranate, yogurt, tamarind, and mint.

Tandoori chicken with charred pineapple, crispy leafy greens, naan croutons, and a smoked vinaigrette dressing.

Pan-fried sea bass fillet, delicately marinated with lime and coriander, served on a rich onion, pepper, and tomato gravy.

For whiskey lovers—indulge in fire-grilled spatchcock chicken, marinated in our signature BBQ sauce with fenugreek and cream cheese, served with mint chutney and onion salad. (Whiskey used for the final flambe) (D)

Succulent, bone-in short rib braised for a fragrant curry sauce, enriched with aromatic spices and coconut, ensuring each bite is tender.

Tender chicken simmered with tender chicken morsels, cooked in a rich tomato and cream sauce, served with butter naan. (D)

A sweet and spicy curry with succulent prawns cooked in a rich coconut, mango, and tamarind sauce.

In the late 19th century and early 1900's, the chefs used to cook on the railway dining cars journeys on the trains.

Tandoori-smoked paneer marinated in pickle yogurt, grilled with capsicum, served with mint chutney and onion salad. (D)

Grilled soya chunks coated in a cheesy marinade, paired with charred onions and peppers. (V)(D)

Spiced lamb mince skewers with onion, pepper, and coriander, served with mint chutney and onion salad. (D)

Salmon fillet marinated with yogurt, lime, and dill, grilled with smoked pineapple and pickled onion. (D)

Juicy prawns grilled with mustard spice, served with mint chutney and charred onion salad. (D)(G)

Tender chicken chops marinated in a spicy yogurt blend, grilled to perfection, served with mint chutney and onion salad. (D)

Juicy lamb chops marinated in a blend of spices, grilled to perfection, served with mint chutney and onion salad. (D)

Overnight tea-soaked kabuli chickpeas cooked with dry mango, pomegranate, and a spiced onion gravy. (V, G)

A slow-cooked, smoky black lentil and kidney bean, simmered for 12 hours to bring out rich flavors. (V, D)

A deliciously tempered green mustard and spinach puree served with freshly made corn roti bread.

Tandoori-cooked paneer tikka served in a rich almond and cashew sauce, tossed with lotus seeds and fenugreek cream. (V, G, N)

Steamed plain rice.

180g of long-grain rice layered over assorted vegetables and cooked in a sealed pot, served with caramelized onions.

180g of long-grain rice layered over succulent chicken marinated in yogurt and aromatic spices, garnished with caramelized onions.

Pistachio | Mango | Malai (N)(D)

Lemon, Raspberry, Mango

A twist on the traditional Indian classic, made with fresh organic purple carrots, full-fat milk, and almonds for a rich, comforting flavor. (N)(D)

Classic, soft gulab jamuns poured with a rich French crème brûlée (D)