New Delhi Restaurant & Bar

An exotic combination of vodka, sparkling lemonade, pomegranate syrup and a dash of grapefruit juice

Indian Masala Chai, flavored with cardamon and infused with Tea Liqueur, served hot or iced

Our specialty of Pimms No. 1 served chilled and garnished with lime

A refreshing drink with home-made yogurt and Indian Alphonso mango pulp

A popular Indian style sparkling lemonade with lemon, lime and rose water

A recipe stolen from a famous bar in Calcutta with brandy, gin, lime and lemonade

A seventh wonder created with pineapple juice, cranberry juice, vodka, and white rum

Bombay styled negroni with gin, Campari twist and sweet Vermouth

A tasty light and dark rum cocktail with Alphonso mango pulp and grenadine

A tropical delight with infused vodka

Alphonso mango puree and pomegranate syrup

Lemon drop with rose essence and an Indian attitude

Shaken with infused vodka, spiced tamarind and served with the biggest olive you have ever seen! They are imported directly from City of Olives, Jalpaiguri in Bengal, India. These unpitted giant olives are pickled in spicy vinegar with ghost chili in-house and cured for twenty one days for a tasty perfect murky moment

Crispy turnovers filled with lightly spiced potatoes and green peas

Crunchy and spicy potato patties

Mixed vegetable lentil fritters

Spiced paneer and green chili lentil fritters

Lentil wafers with cumin and pepper studs

Combination of samosa, bari pakora, chili cheese pakora and papadum

Combination of chicken tikka, seekh keebab and tandoori prawn

Delicious paneer fritters stuffed with chutney masala

Tasty potato garbanzo mash in a tamarind bath

Savory green vegetable cakes with cumin and ajwain

Tomatoes, carrots, cucumber, lettuce, onion and lemon

Creamy coconut chicken in onion gravy with black pepper, curry leaves and whole mustard

Ranjan's favorite lamb curry delicacy from Kolkata cooked in mustard oil with potatoes

This flavorful lamb dish was a favorite of Shah Jahan (1594-1666), builder of the magnificent Taj Mahal. This is a historic recreation from an original 17th century recipe, stuffed with an egg and cooked in Mughlai style

An exotic preparation of chicken with cashews, raisins and grated paneer, simmered in a creamy sauce. It was a favorite of the Mughal ruler of India, Emperor Akbar (1542-1605). This is a recreation of the original recipe dating back to the 16th century

A vegetarian house specialty made with mushroom and soya bits in a delicious coconut cilantro gravy

A Madrasi spicy vegetarian delight with dumplings and green beans in a mustard tomato sauce

A vegetarian speciality from the 3000 year old ancient city of Benaras. Spicy garlic green peas with potatoes

Cooked in tomato cream sauce flavored with fenugreek

Cooked with onion, ginger, garlic, turmeric and more

A South Indian preparation of hot chicken curry

Punjabi style tandoori chicken in a tomato butter-cream sauce

Cooked in coconut milk and very mildly spiced

Pieces of prawn cooked in a light sauce

Salmon cooked in a sauce with a blend of medium spices

Goan style salmon cooked in coconut milk and spices

A flavorful lamb curry cooked in North Indian spices and herbs

Spicy hot lamb or chicken curry with potatoes

Cooked in yellow lentils and seasoned with royal cumin seeds

Black lentils simmered with pieces of lean lamb and garam masala

Tender lamb cooked with finely chopped spinach, seasoned with garlic

With potatoes in a light curry sauce

Basmati rice from India cooked with saffron, herbs and served with raitha

Combination of cauliflower, beans, carrots, bell peppers, tomatoes and potatoes in a medium sauce

Spinach stuffed with saffron rubbed panner, chopped dried fruits, nuts and prepared Kashmiri style

Black lentils harmoniously combined with tomatoes and ginger, simmered overnight on a very slow fire

Yellow lentils seasoned with garlic, cumin and cilantro

Spinach cooked with home-made soft cheese, seasoned with garlic

Cooked in coconut milk and very mildly spiced

A delicious potato creation seasoned with tomato-cream sauce, herbs and spices

A psychedelic taste sensation with purple poppy seeds and panchphoran

Home-made soft cheese and green peas simmered with delicate spices

Croquettes of home-made soft cheese cooked in a creamy sauce with cardamom, cinnamon, cloves and mildly spiced

Nine vegetables and fruits cooked in cream and mild spices - A historical dish

An eggplant speciality spiced with panchranga pickle in mustard oil cooked with onions, tomatoes and cilantro

Paneer cooked in tomato cream sauce flavored with crushed fenugreek leaves

A Punjabi garbanzo preparation with onion, cilantro, ginger and garam masala

Fragrant cabbage and garbanzo flavored with Kalonji and cilantro

Home-made yogurt churned with cucumber flakes and studded with roasted cumin

Saffron flavored Basmati rice

Saffron flavored rice cooked with pears, peaches, papaya and pineapple

Saffron flavored rice with nuts and raisins

Cooked with a variety of vegetables and eggs

Leavened soft bread made with flour dough and baked in the tandoor

Nan with fresh spiced garlic and cilantro

Nan stuffed with chopped onion, green pepper and cilantro

Nan stuffed with paneer cheese

Nan with fruits and nuts

Nan stuffed with ground spiced lamb

Basic Indian whole wheat bread

Whole wheat layered bread

Chicken barbecued in a tangy marinade of mint and cilantro

Marinated in yogurt with ginger, garlic, onions and flavor spices

Pieces of salmon lightly spiced and roasted in tandoor

Chargrilled prawn flavored with Indian herbs and spices

Spiced lamb rolls prepared over a charcoal fire

Boneless pieces of chicken delicately spiced with mustard, cumin, turmeric, garam masala, lemon juice and cooked in the tandoor

Barbecued chunks of paneer marinated with chat masala

Tandoori chicken, tandoori shrimp, chicken tikka, fish tikka and seekh keebab

Vegetable samosa, bari pakora. Entree: spiced vegetable, matter panner, dal, lucknowi pullao, nan. Dessert: rice pudding and chai

Vegetable samosa, bari pakora. Entree: chicken masala or rogan josh, spiced vegetable, lucknowi pullao, nan. Dessert: rice pudding and chai

Chili cheese pakora, alu chat croustade, harra keebab. Entree: tamarind eggplant, mustard gobi, coconut cilantro goan kofta, lucknowi pullao, nan. Dessert: aam kheer, gulab jamun and chai

Chili cheese pakora, alu chat croustade, harra keebab. Entree: bombay saffron bhuna lamb, murg akbari, coconut cilantro goan kofta, lucknowi pullao, nan. Dessert: aam kheer, gulab jamun and chai

Cooked in tamarind with a delicious sweet and tangy hint of spicy coconut. Goes well with white Merlot

Cooked in tamarind with a delicious sweet and tangy hint of spicy coconut. Goes well with white Merlot

Slow simmered in its aromatic juices and flavored with saffron and cumin. Goes well with Zinfandel

Slow simmered in its aromatic juices and flavored with saffron and cumin. Goes well with Zinfandel

Flavorful lemon mustard cooked with onions and jalapenos. Nice and spicy. Goes well with Riesling

Flavorful lemon mustard cooked with onions and jalapenos. Nice and spicy. Goes well with Riesling

Seasoned with garlic, peppers and tomatoes cooked in a light sauce. Goes well with Syrah

Seasoned with garlic, peppers and tomatoes cooked in a light sauce. Goes well with Syrah

Stir fry Indian style with imported Alphonso mango pulp and tropical fruits. Seasoned with sweet and Tangy Mango Masala. Goes well with Pinot Grigio

Stir fry Indian style with imported Alphonso mango pulp and tropical fruits. Seasoned with sweet and Tangy Mango Masala. Goes well with Pinot Grigio

Succulent kashmiri style koftas cooked in a delicious mild yogurt-cream sauce. Goes well with Merlot

Succulent kashmiri style koftas cooked in a delicious mild yogurt-cream sauce. Goes well with Merlot