Royal Nawaab Pyramid
Menu with Prices in the UK

All-you-can-eat access to over 80 authentic Pakistani and Indian dishes, live tandoor grills, curry handis, biryanis, salads, and dessert palace.

Full buffet access for children aged 5 to 11, including mild butter chicken, chicken nuggets, chips, noodles, and dessert counter.

Complimentary dining for children under 5 accompanied by a paying adult.

Tender British lamb chops marinated in raw papaya, roasted cumin, Kashmiri chilli, garlic, and ginger, charred over open charcoal.

Finely ground lamb blended with chopped onions, fresh mint, coriander, and royal spices, pressed on skewers and flame seared.

Traditional Peshawari flattened patties made with coarsely ground chicken, pomegranate seeds, coriander seeds, and green chillies.

Succulent boneless chicken breast chunks steeped in Greek yoghurt, turmeric, Kashmiri degi mirch, and roasted fenugreek.

Melt-in-mouth chicken breast cubes marinated in clotted double cream, green cardamom, white pepper, and mild green chillies.

Crispy battered white fish fillets marinated in carom seeds (ajwain), ginger-garlic paste, crushed cumin, and lemon juice.

Crispy skin chicken wings tossed in a spicy peri-tandoori dry rub and flame grilled.

Char-grilled Indian cottage cheese cubes skewered with sweet bell peppers, red onions, and tangy tandoor spices.

Crispy hollow semolina spheres filled with boiled chickpeas, diced potatoes, and drenched in chilled tangy tamarind-mint water.

Crispy fried wheat crackers topped with spiced potatoes, creamy beaten yoghurt, date-tamarind chutney, and fresh sev.

Crushed golden potato-pea samosas smothered in hot spicy chickpea curry, sweet curd, mint chutney, and diced red onion.

Gram-flour fritters packed with shredded spinach, thinly sliced onions, and potatoes fried until golden and crunchy.

Crispy Asian vegetable spring rolls served with sweet chilli dipping sauce.

Slow-simmered prime beef shin cooked overnight in an intensely spiced marrow gravy, topped with ginger matchsticks and fresh coriander.

Wholesome savoury porridge of shredded tender lamb, cracked wheat, barley, lentils, and fragrant Mughlai spices.

Wok-tossed chicken cooked with vine-ripened tomatoes, crushed ginger, coarse black pepper, and fresh sliced green chillies.

Tender bone-in mutton slow-cooked in a cast iron wok with fresh garlic, tomato concasse, and roasted cumin seeds.

Smoky tandoor-charred chicken breast pieces cooked in a creamy, velvety tomato, almond, and fenugreek sauce.

Mild and indulgent boneless chicken simmered in a silky sauce enriched with churned dairy butter, cream, and cashew paste.

Slow-cooked sheep trotters simmered for 12 hours creating a gelatinous, aromatic broth packed with deep rich collagen.

Whole black urad lentils slow-simmered for 24 hours with butter, fresh cream, and vine tomatoes.

Indian paneer cubes folded into smoothly blended spiced spinach, infused with garlic, cumin, and light cream.

Chickpeas simmered in a robust onion and tomato masala, infused with black tea aromatics and amchur mango powder.

Yellow toor lentils tempered with sizzling ghee, cumin seeds, dried red chillies, and fried garlic cloves.

Fragrant extra-long grain basmati rice layered with spiced chicken, caramelized onions, saffron milk, and fresh mint.

Aged basmati rice slow-steamed under a dough seal with bone-in tender British lamb, whole spices, and saffron.

Basmati rice layered with garden vegetables, paneer chunks, kewra water, and toasted nuts.

Fragrant basmati rice gently cooked with browned onions, cumin, green cardamom, and bay leaves.

Light, fluffy, pure white Himalayan basmati rice.

Tandoor-baked leavened flatbread brushed with garlic butter and scattered with freshly chopped coriander.

Traditional thick, pillowy tandoori bread brushed with melted ghee and sprinkled with toasted sesame seeds.

Sweet clay oven bread stuffed with desiccated coconut, sultanas, crushed almonds, and mango syrup.

Wholemeal flour bread baked crisp on the inner clay wall of the tandoor.

Hot, spiral-shaped crispy jalebis fried live in front of diners, soaked in saffron syrup and served with creamy condensed rabri.

Deep-fried khoya milk dumplings soaked in warm rosewater and green cardamom syrup, topped with slivered pistachios.

Delicate cottage cheese patties soaked in chilled, saffron-infused reduced milk flavoured with crushed almonds and cardamom.

Slow-cooked grated carrots braised in whole milk, pure desi ghee, khoya, and golden raisins.

Dense, creamy traditional Indian ice cream made from slow-cooked milk and Alphonso mango puree.

Cascading warm Belgian chocolate with fresh strawberries, melon skewers, and marshmallows for dipping.

Chef's selection of miniature chocolate brownies, strawberry gateaux, and baked cheesecakes.

Muddled fresh mint leaves, zesty lime wedges, passionfruit nectar, and sparkling soda over crushed ice.

Thick and luscious blended yoghurt drink crafted with pure Indian Alphonso mango pulp and a pinch of green cardamom.

Creamy churned yoghurt blended with rose water and cane sugar, topped with pistachio powder.

Cooling spiced buttermilk with roasted cumin, rock salt, and chopped fresh coriander.

Fresh crushed strawberries, lime juice, and cane sugar blended with crushed ice.

Blue curacao syrup, lemonade, crushed ice, and fresh mint sprigs.

Served chilled with lemon slice and ice.

Crisp sugar-free refreshment.

100% gently sparkling apple juice.

Pure bottled British mineral water.

Strong black tea slow-simmered with creamy milk, green cardamom pods, cloves, and ginger.

Steaming pot of loose-leaf green tea with garden mint leaves.