Akbar Restaurant

Cheese cubes cooked in Mughlai sauce made with butter, onions, and tomatoes seasoned with garam masala with a hint of cinnamon and cloves.

Paneer cheese cooked with spinach in a thick creamy sauce.

Rack of lamb seasoned with herbs and spices, cooked in a clay oven till moist and tender.

Chicken thighs seasoned with herbs and spices, cooked in a clay oven till moist and tender.

Combination of assorted vegetables marinated in yogurt sauce and cooked in tandoor.

Bread cooked on a dome shaped griddle. Choose plain or spinach.

A melange of shredded vegetables and cheese wrapped in thin flour flatbread.

Cubes of cheese sauteed with diced onions and bell peppers flavored with garlic sauce.

Appetizing green vegetable patties.

Spiced sweet potato rolls stuffed with cashewnuts.

Corn kernels. chopped onions, green peppers, and ginger tossed with Indian spices and sauteed.

A mixture of grated beetroot and potatoes with mild spices shaped into tikis and shallowed fried.

Crushed crispy shell with a tangy combination of potatoes, chickpeas, onions, yogurt, mint, and tamarind sauce.

Mint and coriander chutney sandwiched in cottage cheese and batter fried.

Mixed vegetables and potatoes seasoned with a savory mix of Indian spices and deep fried.

Vegetables dipped in a batter of roasted ground spices and chickpea flour and deep fried.

Crisp pastry shells stuffed with a combination of spiced potatoes and peas.

Fried potatoes with spices.

Papdi chaat, bhelpuri, dahi batata puri, and corn chaat.

Chicken wings flavored, marinated, and deep fried.

Shelled prawns and garlic seared and finished in a mild puree of tomato, onion, and coriander.

Skewered shrimp marinated with ginger, garlic, soy sauce, and minced mango. Pan fried in butter.

Boneless chicken cubes cooked in a tandoori oven and sauteed with a blend of spices.

Hand cut strips of boneless fish marinated with ginger, garlic, and ajwain. Deep fried and served hot.

Combination of chicken and lamb kebabs served on a sizzling pot.

Batter fried chicken sauteed with hot green chilies and chopped garlic.

Skinless chicken breasts marinated with ginger and garlic paste, lime juice. chili powder, and salt.

Rice and yogurt simmered in a light broth with a blend of spices and mint.

Blended tomatoes with a touch of roasted cumin powder in a mild broth.

An Afghan specialty prepared with vegetables, coriander, and spices.

Clear soup with vegetables and flavor of lemon and finely chopped coriander.

Cubes of salmon fish marinated with herbs, ginger garlic paste, and lemon juice topped with mustard and dill, then shallow pan fried.

Prawns cooked in Mughlai sauce made with butter, onions, and tomatoes. Seasoned with garam masala with a hint of cinnamon and cloves.

Salmon cubes cooked with onions and tomato gravy. Seasoned with ground curry mix of spices.

Tender chicken tikka simmered in a rich tomato sauce with a seasoning of coriander and ginger.

Chunks of chicken seasoned with ground masala with onions, bell peppers, and tomatoes.

Chicken cooked in coconut base from the western state of Maharashtra.

Chicken blended with thick pickle spices. A specialty from Hyderabad.

Tender cubes of chicken in a creamy gravy with coriander and cumin flavor.

A mix of herbs and spices flavor with a medium hot Kashmiri stew of simmered Iamb and tomatoes.

Boneless Lamb cubes cooked in white sauce with Kashmiri masala seasonings.

Minced lamb with green chilies in Hyderabadi style.

Goat meat cooked in a handi pot.

Finely chopped spinach cooked with Iamb in spicy Indian herb sauce.

Yellow lentils with chopped onions and tomatoes flavored with garlic and cumin.

Lentil dish tossed with onions, tomatoes, ginger .garlic. cream, and spices.

Punjabi specialty made up of fried lentil dumplings cooked in a curry made of besan and yogurt. Chickpea flour.

Eggplant roasted on charcoal, mashed and cooked with onions. tomatoes, and green peas flavored with garlic and spices.

Baigan sauteed in mustard oil, chopped onions, and tomatoes with spices.

Sliced okra marinated in lemon juice and spices, deep fried and served crisp. A specialty of Rajasthan.

Cut okra cooked with onions and tomatoes seasoned with garam masala.

Fenugreek and green peas cooked in a rich creamy sauce.

Cheese dumplings with nuts and herbs cooked in the sauce.

Mixed vegetables cooked in a mildly spiced curry cooked with cream.

Cauliflower and potatoes cooked in spices and herbs.

Chickpeas cooked with sixteen types of spices. Spicy, sweet and sour.

Koftas prepared with lauki, simmered and cooked in tomato gravy.

Cheese cubes cooked in Mughlai sauce made with butter, onions, and tomatoes seasoned with garam masala with a hint of cinnamon and cloves.

Cubes of paneer seasoned with ground masala and meted with onions, bell peppers, and tomatoes.

Paneer cheese cooked with spinach in a thick creamy sauce.

Paneer cheese cubes and green peas cooked in a spiced cream sauce.

Grated paneer cheese sauteed with diced onions, bell pepper, and tomatoes. Prepared without sauce.

Cubes of cheese cooked with minced spinach flavored with cumin, ginger, and garlic.

Cubes of paneer cheese threaded on skewers and cooked in clay oven. Finished with rich creamy sauce.

Chicken thighs seasoned with herbs and spices, cooked in a clay oven till moist and tender.

Rack of lamb seasoned with herbs and spices, cooked in a clay oven till moist and tender.

Boneless chicken tikka marinated in sauce and cooked in clay oven.

Spring chicken marinated overnight in yogurt, ginger, and garlic paste. Cooked over a charcoal fire to tender.

Cooked chicken leg pieces.

Chicken marinated in yogurt, lemon, ginger, and herbs roasted in clay tandoori oven.

Pomfret fish marinated in a blend of spices and barbequed.

Pomfret. salmon, and jumbo prawns cooked in clay oven.

Jumbo prawns marinated with a mixture of spices and masala, roasted in the tandoor.

Ground chicken and spinach seasoned with spices, cooked on a stow burning charcoal fire.

Five different kebabs marinated and seasoned differently.

Minced lamb flavored with ground coriander and spinach roasted in our clay oven.

Chunks of salmon marinated in ajwain and spices, roasted in tandoori clay oven.

Cheese cubes marinated in ginger and garlic paste, yogurt, and crushed pepper roasted in clay oven.

Combination of assorted vegetables marinated in yogurt sauce and cooked in tandoor.

Chunks of cheese and pineapple skewered with onions, bell pepper, and tomatoes roasted in tandoori clay oven.

A mixture made from hung yogurt, makhana seed powder, and spinach spiced with finely chopped green chilies, seasoned with herbs.

A mix of garden vegetables and hung yogurt seasoned with Lucknowi spices and cooked in the tandoor.

A combination of chicken kebab. tikka masala gravy, and chicken biryani served with raita.

A combination of lamb seekh kebab. rogan josh gravy, and lamb biryani served with raita.

A combination of tandoori shrimps, methi jhinga gravy, and shrimp biryani served with raita.

A combination of phaldari kebab, gravy, and vegetable biryani served with raita.

Leavened flatbread hot from the clay oven.

Flatbread flavored with garlic and baked in clay oven.

Flatbread stuffed with minced lamb and seasoned with garlic, coriander, and masala.

Unleavened whole wheat flour bread.

Bread cooked on a dome shaped griddle. Choose plain or spinach.

An assortment of naan, onion kulcha, and roti.

Bread stuffed with onions or paneer or cheese.

Unleavened flatbread served plain or with pudina.

Whole wheat dough fried into puffs.

Steamed long grain rice.

Chicken, lamb, goat or shrimp with saffron and spices in dumpukht style.

Rice with seasoned vegetables and spices.

Long grain rice with cumin seeds, saffron, and Indian spices.

Basmati rice cooked with garden vegetables.

Moong dal and rice cooked together with peppercorn and finished with ghee.

Diced tomatoes, onions, and cucumber tossed with seasonings.

Dumpling of gram flour dressed with a sauce.

Dumpling of gram flour dressed with a grated cucumber.

Dumpling of gram flour dressed with a chopped pineapple in yogurt.