Breads & Noodles

Indo-Chinese stir-fried noodles with vegetables and soy.

Tangy Sindhi gram flour and vegetable curry served with rice.

Burmese coconut curry with noodles and assorted toppings.

Classic Swiss melted cheese fondue served with bread and accompaniments.

Punjabi-style kadhi with gram flour fritters in tangy yoghurt gravy.

Lightly toasted, buttery brioche bun.

Toasted bread with garlic butter and herbs.

Soft baked bread rolls.

Thin noodles stir-fried Singapore style with curry powder, vegetables and egg.

Hong Kong-style spicy stir-fried noodles with chilli and soy.

Noodles tossed with chilli-garlic and butter.

Crispy pan-fried noodles topped with saucy vegetables or meat.

Whole wheat roti and leavened naan baked in tandoor.

Japanese-style soba noodles stir-fried on teppan with vegetables or meat.

Crisp, layered, biscuit-like fried or baked roti.

Soft whole wheat phulka cooked on tawa.

Saffron-flavoured mildly sweet flatbread of Awadhi origin.

Assorted specialty naans – traditional Irani, fermented khamiri and gilafi naan studded with herbs/veggies.

Stuffed Amritsari kulchas with masala, paneer, mint or chur?chur style, baked in tandoor.

Flaky layered Kerala parotta made with maida.

Slightly sweet paratha with nuts and dry fruits.

Layered paratha cooked in tandoor with ghee.

Gram flour missi roti and cornmeal makki roti cooked on tawa.