De Pyramid Wallan

Boneless chicken cubes marinated in yoghurt with korma sauce and pepper spices cooked in clay oven.

Minced lamb tenderloin blended with spices, herbs and paste of onions, ginger and garlic. Baked on a skewer in clay oven.

Eight pieces. Boneless chicken cubes marinated in yoghurt with spices cooked in a clay oven.

Noodles and chicken with a touch of vinegar and soy sauce.

Pieces of chicken marinated with grounded spices and glazed with Kashmiri chilli paste. Roasted in medium fire charcoal grill and then pan-fried with onion, capsicum and Schezwan sauce.

One pieces each of malai tikka, murg tikka, lamb chops, seekh kebab and tangri murgh.

Thick slices of cheese dipped in a spicy chickpea batter and deep fried.

Noodles cooked with veggies with a touch of soy and chilli sauce.

Vegetable dumplings spiced and wrapped in dough with coriander, ginger and garlic. Served with sauce.

Mushroom stuffed with vegetables and cottage cheese.

Seekh kebab full of veggies and paneer. Served with sauce and salad.

Yoghurt with small round puffs of green flour and flavoured with roasted cumin.

Mildly spiced yoghurt with chopped cucumber, tomatoes and green chillies.

Garden vegetables served on a bed of lettuce with lemon and green chilli.

Wholemeal bread stuffed with potatoes.

Plain flour bread stuffed with cheddar cheese.

Layered naan filled with minced lamb, onion and green chilli.

Naan stuffed with almonds, sultanas, coconut and mango puree. Cooked in a clay oven.

Eight pieces. Crisp fried sphere filled with flavoured water containing tamarind, sugar, spices, mint and chickpeas.

Two pieces per serving. Deep-fried potato patties dipped in chickpea curry with mint and tamarind sauces.

One piece. Samosa dipped in chickpea and garnished with coriander, tamarind and mint sauce.

Two pieces per serving. Deep-fried potato patties dipped in yoghurt and curry. Served with mint and tamarind sauces.

Slowly cooked green spinach with cubes of cottage cheese, whole spices and garlic. Tempered with cumin seed, tomato and onion tadka.

North Indian style cottage cheese with tomato, onion, capsicum and kadai masala.

Tandoori mushroom cooked in an onion and tomato gravy.

Indian black lentil dish. Cooked overnight in its soup retaining the nutrition - the bukhara way. Cooked on charcoal tandoor; its texture comes from a low simmer in passive heat all night with whole spices and garlic then finished with tomatoes, ginger and a dash of cream.

Chickpeas cooked in masala with onion, ginger and coriander.

Garden vegetables cooked with a blend of spices, mint and tomatoes.

Aloo methi is a North Indian dish. It is a combination of potatoes, green fenugreek leaves and crushed spices.

It is prepared with dumplings formed from a paste of cottage cheese, nuts slowly cooked in a tomato gravy, cashew nut paste, a dash of cream and saffron.

Cooked cottage cheese cubes in a smooth sauce of tomatoes and cream. Lightly spiced with a hint of tang and sweetness.

Half-cut potato filled with chopped cottage cheese and herbs. Cooked in mildly spiced curry and cream.

Roasted boneless chicken cooked with onion sauce and capsicum. Garnished with tomato and coriander.

Boneless chicken Maryland pieces cooked in a spicy gravy.

A diced chicken with spices and tempered with vindaloo sauce.

Chicken curry cooked with mango and creamy sauce.

Chicken Palak is a popular Indian dish made with boneless chicken breast and spinach leaves cooked in an onion and tomato gravy. The gravy is made creamy with cashews, which gives it a rich and silky texture.

Fish cooked in masala gravy with onion, tomato and capsicum.

Prawns cooked with a touch of garlic, onion and tomatoes.

An Indian goat curry.

Lamb cubes cooked with mustard seeds and coconut milk in a hot sauce.

A Goan dish. Lamb seasoned with spices and vindaloo sauce.

Lamb curry cooked with onion, tomato, capsicum and herbs.