Shimla Korma with Chapatis (4), Kashmiri Rajma and Badami Pulao

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Capsicum slices cooked in a creamy North Indian gravy, mixed with rich spices; to be relished with chapatis. This platter also includes red kidney beans cooked in a Kashmiri style gravy with tomato puree, whole garam masala and cream; best enjoyed with cooked rice tossed with fresh vegetables, almonds and masalas.