Robust Flavours of the North West Frontier Province

The robust, coal-grilled flavours of the North-West Frontier Province are relished here with its very special spice combinations. The restaurant succeeds in creating a rustic ambience, evoking the rocky, rugged terrain of its homeland. Diners are invited to tie on chequered aprons and eat with their hands.

  • CUISINE TYPE North-West Frontier Cuisine
  • AMBIENCE Relaxed
  • DRESS CODE Casual
  • OPERATIONAL HOURS 1230 to 1445 hours & 1900 to 2345 hours
Signature Dishes
  • Dal Bukhara

    A harmonious blend of whole urad lentil, tomatoes, ginger and garlic, simmered overnight on slow charcoal embers, finished with cream and served with a dallop of unsalted butter

  • Sikandari Raan

    Whole leg of spring lamb, marinade of malt vinegar, cinnamon, black cumin, red chilli paste and finished in Tandoor

  • Barrah Kabab

    Chunks of leg of lamp and marinated in a mixture of yoghurt, malt vinegar and melange of spices, char grilled over "Red hot Embers"

  • Tandoori Jhinga

    Jumbo prawns marinated in an ajwain flavoured mixture of yoghurt, red chilli, turmeric and garam masalaskewered and roasted over charcoal fire

Designed in collaboration with medical professionals and disinfection experts like DNV GL & Savlon, the WeAssure programme to further enhance the existing hygiene and cleaning protocols. Allowing our guests to enjoy their visit and minimize concerns regarding hygiene & safety.