Methi Murgh with Dhaniya Parathas (3), Dal Pancharatna and Makai Pudina Pulao

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Chicken morsels cooked with fenugreek leaves and traditional Indian spices; to be relished with coriander flavoured parathas. This platter also includes a delicious Rajasthani recipe prepared with 5 different lentils cooked together with traditional spices served in accompaniment with rice cooked in mint paste with juicy corn kernels and aromatic spices.