Zafran House

Crispy pastry filled with spiced lamb mince, peas, and fresh herbs

Cream-marinated chicken thigh, chargrilled in the tandoor, served with mint chutney

Hand-minced lamb kebabs with cumin, coriander, and green chilli, grilled on skewers

Mixed seasonal vegetables in a crispy chickpea batter with tamarind dip

Crispy puri shells filled with yoghurt, chickpeas, pomegranate, and tangy chutneys

Tandoor-roasted paneer cubes marinated in spiced yoghurt with peppers and onion

Tandoori chicken in a velvety tomato-cream sauce with fenugreek and cardamom

Slow-cooked lamb layered with saffron basmati rice, crispy onions, and raita

Creamy spinach curry with house-made paneer and a hint of garlic

Wok-tossed lamb with tomatoes, ginger, and green chillies in a karahi

Slow-braised chicken stew with bone marrow, warming spices, and fresh ginger

Atlantic salmon fillet marinated in yoghurt and Kashmiri spices, roasted in the tandoor

Black lentils simmered overnight with butter, cream, and smoky spices

Soft leavened bread with roasted garlic and butter from the clay oven

Naan stuffed with melted mozzarella and cheddar, brushed with ghee

Whole wheat flatbread baked on the tandoor wall, light and smoky

Warm milk-solid dumplings soaked in rose and cardamom syrup

Soft paneer discs in chilled sweetened milk with saffron and pistachios

Creamy yoghurt blended with Alphonso mango pulp and a pinch of cardamom

House-brewed Assam tea simmered with ginger, cardamom, cinnamon, and milk