Awadh - The Centrepoint

Slow cooked for 12 hours, black lentils and kidney beans laced in cream, butter and a blend of spices, best complemented with Butter Naan.

Cheesy Chicken tikka

Minced Lamb Skewer and chargrilled to perfection

A dish fit for Royalty, using sophisticated cooking techniques, onlyavailable at AWADH.Tender pieces of boneless mutton marinated in a unique blend of over forty spices, layered with fragrant rice and slow-cooked “dum” style for six hours, served with cooling yogurt raita.

Popularly known as Butter Chicken; succulent pieces of chicken in a mildly spiced creamy tomato gravy.

Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa.

Freshly made paans with gulkand, paan chutney, sweet mukhwas, katha, and chunna

Sharing platter of Zaffrani Pander Tikka (4pcs), Malai Broccoli (4pcs), Falaudi Kebab (4pcs), Dahi ke Kebab (4pcs) and stuffed Kulcha. Good for 4 persons.

Sharing platter of Amritsari Fish Fry (4pcs), Murg Pasanda (4pcs), Murg Chandi Tikka (4pcs), Mutton Seekh Kebab and Stuffed Kulcha. Good for 4 persons.

Fresh sweet corn kernels, water, pepper, corn-flour, scallions, celery, oil and salt.

Soup that's savoury, spicy and tangy.

Minced Lamb Skewer and chargrilled to perfection

Cheesy Chicken tikka

Melts in the mouth minced chicken patties

Sharing platter of Amritsari Fish Fry (4pcs), Murg Pasanda (4pcs), Murg Chandi Tikka (4pcs), Mutton Seekh Kebab and Stuffed Kulcha. Good for 4 persons.

Tandoor-grilled Juicy Jumbo Prawns prepared with a delicious marinade of butter, cream and garlic

Tandoor-grilled Juicy Jumbo Prawns prepared with a delicious marinade of butter, cream and garlic

An Awadhi delicacy, mild spicy chicken pieces marinated in special Lucknawi blend of spices.

Chargrilled boneless pieces of fish gently marinated in tandoori spices and thickened yoghurt.

Fork tender chicken tikka marinated in a cashews and a special spice blend.

Boldly spiced minced chicken kebabs skewered on an iron rod and chargrilled to perfection.

A staple in Awadhi/Lucknawi/indian cuisine, melt-in-your-mouth mutton patties with a blend of over 25 rare spices, best complemented with Mughlai paratha.

Pan seared chicken marinated in whole spices, best complemented with magaj naan.

Two rolls of Mughlai Paratha stuffed with tender pieces of chicken, egg, peppers, onions drizzled over with garlic mint chutney.

Succulent cottage cheese marinated in peri peri sauce

Sharing platter of Zaffrani Pander Tikka (4pcs), Malai Broccoli (4pcs), Falaudi Kebab (4pcs), Dahi ke Kebab (4pcs) and stuffed Kulcha. Good for 4 persons.

Succulent kebabs made from minced vegetables, medley of spices, skewered on an iron rod and chargrilled in the tandoor.

Broccoli florets marinated in a creamy marinade of cashew paste, chargrilled in the tandoor.

Succulent cubes or cottage cheese mildly flavoured with saffron and chargrilled in the tandoor oven.

Creamy kebabs marinated in strained yogurt and a medley of spices.

Spinach shami kebabs stuffed with pistachio, cheese, green chillies, ginger, crushed garlic and cumin.

Minced button mushrooms shaped in a melt-in-the-mouth pattie flavoured with 25 rare spices, best complemented with Mughlai paratha.

An Awadhi staple, tender mixed vegetable patties flavoured with over 25 rare spices, best complemented with Mughlai paratha.

Two rolls of Mughlai Paratha stuffed with cottage cheese cubes, peppers, onions and drizzled in a mint chutney sauce.

Made with the secret home-made Kadhai Masala will pack a punch with the best of best flavors

Dhaba-style cooking practice which involved using more oil, fresh ingredients.

Infused with spices, flavored with ginger and garlic, and marinated in yogurt to keep them moist and juicy.

Dish cooked in a rich and creamy tomato-based gravy, flavored

Addition of spices and herbs would have given the koftas their distinct flavour, making them a beloved part of Mughlai cuisine.

Laal Maas is a fiery Rajasthani dish made with lamb cooked in a melange of spices. The red-coloured gravy is achieved with a burst of red chillies,

meat delicacy prepared using mutton mince,onions, tomatoes, cloves, and other powdered spices.

The combination of whole spices, powdered spices and marinated mutton make it a tasty, spicy dish

Eaten by the Nawabs of the Mughul Empire, this mildly flavoured mutton stew is slow-cooked overnight in a Nihari Potli Masala.

Cubes of mutton braised with an onion flavoured with garlic, ginger, yogurt, and aromatic spices.

Chicken cooked in a fiery masala gravy including onions, garlic, ginger and chilies, best complemented with Mughlai Paratha.

Popularly known as Butter Chicken; succulent pieces of chicken in a mildly spiced creamy tomato gravy.

A favourite dish from Pakistan, chicken cubes in tomatoes, onions, green chilies, ginger, garlic and spices tossed in a traditional iron wok.

Hard boiled eggs simmered in saffron flavoured gravy, an age old recipe of the Royal Nawabs.

Cubes of paneer, onions and peppers are marinated with yogurt and spices and then tossed in a creamy tomato based curry.

A rich, creamy and spicy curry masala recipe served with stuffed paneer balls.

Potatoes are deep fried and then cooked in delicious gravy of curd and lots of spices.

Seasonal Vegetables made with onions, tomatoes in a cashew based gravy.

Potato and cottage cheese dumplings served in a mildly flavoured creamy gravy, best complemented with buttery Garlic Naan.

Seasonal green vegetables with a choice of corn or cubes of cottage cheese, best complemented with Ulte Tawe Ka Paratha.

Potatoes cooked as per your preference, your choice of cumin, or whole spices.

Spicy cottage cheese cubes in a tomato-onion based gravy flavoured with kadhai spices.

An authentic Lucknawi korma masala gravy with button mushrooms.

Mildly spiced green peas in a creamy fenugreek flavoured gravy.

A dish fit for Royalty, using sophisticated cooking techniques, onlyavailable at AWADH.Tender pieces of boneless mutton marinated in a unique blend of over forty spices, layered with fragrant rice and slow-cooked “dum” style for six hours, served with cooling yogurt raita.

A dish refined by the Royal Bawarchis using sophisticated cooking techniques that has transformed the humble dish.Boneless pieces of chicken marinated in a blend of over forty spices, layered with fragrant rice and slow-cooked “dum” style for six hours, served with cooling yogurt raita.

Fragrant basmati rice delicately tempered with cumin seeds and ghee, best accompanied with Sultani dal and yogurt-mint raita.

Steamed basmati rice, best when paired with dal and curries.

Hailing from the rich land of Pakistan, this Chicken Biryani is marinated with special Lahori spices.

Hailing from the rich land of Pakistan, this Chicken Biryani is marinated with special Lahori spices.

A legendary Mutton Biryani from Royal Hyderabad Kitchen

A legendary Mutton Biryani from Royal Hyderabad Kitchen

Succulent Cottage Cheese Cubes slow cooked to perfection with Basmati Rice in Awadhi Style

Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa.

Flatbread stuffed with spiced potatoes, a perfect accompaniment for kebabs.

A signature flatbread with minced garlic and butter flavoured flatbread.

Freshly baked in the tandoor and brushed with salted butter.

The traditional pillowy soft and crisp bottom flatbread.

Thin and crisp whole wheat bread, a perfect accompaniment to saucy curries.

A rich and creamy Mughal milk pudding flavoured with rose essence.

Creamy saffron bread pudding garnished with a rich milk sauce.

Our unique take on the common jalebi, granny-smith green apple slices covered in a spiced batter and steeped in sweet syrup.

Saffron Flavoured Dough Balls Dipped in Sweet Sugar Syrup topped with Dry Fruits.

simmering fresh grated carrots with milk, sugar and ghee.

Creamy mango delight, pure bliss!

Refreshing fusion with Paan flavors. Indulge in cooling luxury.

Yoghurt drink generously flavored with dry fruits.

Buttermilk spiced delicately with Indian spices.

Savor the warm spices and creamy comfort in every sip.