Gaylord Restaurant

Battered fish in Indian spices, golden fried for crunch and lightness

Blue cheese, rocket, ginger, truffle oil, coriander, walnuts, za’atar.

Crisp fried veggie balls tossed in a spicy, sweet & tangy Manchurian sauce

Chicken fillets marinated overnight with fresh ginger, garlic, fennel seeds & hung yoghurt.

Grilled cottage cheese, fennel marinated in yoghurt, fenugreek.

Spinach fritters, flour pastries & spiced mashed potatoes, topped with pomegranate, sweet yoghurt, tamarind & mint chutney.

Chicken tikka cooked in tomato & creamy gravy, flavored with dried fenugreek.

Slow-cooked chicken curry, from the land of nawabs, Hyderabad.

A traditional delicate dish of the Mughal regime, baby goat stew smeared in velvet gravy made of freshly ground spice.

Basmati rice casserole, flavoured with spices, saffron & rose water served with raita