Qavali
Menu with Prices in the UK

Cumin-spiced Kabuli chickpeas, crisp wheat wafers, soft lentil dumplings, sweet dates, tamarind glaze, mint, and rose-scented yoghurt.

Turkish-style stone-baked boat flatbread topped with spiced minced lamb, sweet peppers, garlic, tomatoes, and melted kasar cheese.

Crisp herb-and-chickpea fritters served over whipped tahini hummus with pomegranate jewels and sumac oil.

Juicy coastal king prawns pan-tossed with roasted garlic, mustard seeds, chilli lime, and velvety makhani malai sauce.

Lightly dusted squid rings flash-fried until crisp and served with tangy pomegranate molasses and smoked paprika aioli.

Charcoal-roasted aubergine puree blended with tahini, lemon, and garlic, served with warm tandoori flatbread.

Succulent chicken breast pieces marinated in spiced yoghurt, Kashmiri chilli, and fenugreek, chargrilled over coals.

Baluchi-style smoky chicken wings glazed with tangy pomegranate molasses, cracked black pepper, and green chilli.

Cubes of artisan cottage cheese marinated in ajwain, turmeric, and hung yoghurt, skewered with charred peppers and onions.

Half-chicken marinated overnight in crushed green chillies, toasted cumin, and fresh lime, roasted over open charcoal.

Persian-style hand-minced lamb skewers infused with nutmeg, black peppercorn, dried rose petals, and saffron.

Chargrilled tender lamb steak finished with a rich roasted bone marrow and black pepper reduction.

Colossal king prawns marinated in saffron threads, cardamom, and malai yoghurt, blistered over charcoal.

Prime Halal lamb chops marinated in warming cinnamon, nutmeg, and garlic, seared to smoky perfection.

Show-stopping sharing feast uniting Changezi Chicken, Kabuli Lamb Chops, Sajji Wings, Shazadi Koobideh, and Punjabi Chicken Tikka.

Classic Delhi-style chargrilled chicken tikka folded into a velvety tomato, butter, and dried fenugreek cream sauce.

Traditional iron-wok chicken simmered with vine tomatoes, julienned ginger, crushed coriander, and green chillies.

Smoky tandoori chicken tikka simmered in a rich roasted tomato, onion, and spiced yoghurt masala.

Slow-braised lamb shoulder cooked with Kashmiri red chillies, caramelised onions, fennel, and tomatoes.

Tender diced lamb wok-cooked with aromatic dried fenugreek leaves, crushed black pepper, and fresh tomatoes.

Royal Mughlai dish combining slow-braised lamb chunks and spiced minced lamb with whole green cardamom.

Whole lamb shank slow-braised until falling off the bone in a fragrant saffron, dried lime, and warm spice broth.

Pan-seared sea bass fillets resting in a delicate saffron, olive oil, and mustard-seed coastal emulsion.

Cottage cheese cubes wok-tossed with bell peppers, vine tomatoes, and freshly roasted coriander seeds.

Whole black urad lentils and red kidney beans slow-simmered for 24 hours with butter, cream, and ginger.

Smoky tandoor-charred aubergine mashed with sweet onions, tomatoes, green peas, and roasted cumin.

Saffron-infused basmati rice layered with marinated paneer, mint, and caramelised onions, sealed under a golden pastry lid.

Aromatic aged basmati steamed with spiced chicken, rosewater, and crispy shallots beneath a baked puff pastry dome.

Tender slow-cooked lamb and saffron rice sealed under crisp golden pastry, served with cooling burhani raita.

King prawns steamed in fragrant coastal-spiced basmati rice beneath a tableside pastry crust.

Curated multi-course Indo-Persian dining journey featuring small plates, charcoal grills, signature curries, biryani, and dessert.

Choice of signature curry served with saffron pilau rice or garlic naan and house salad during weekday lunch hours.

Fluffy long-grain basmati rice steamed with Kashmiri saffron threads and whole green cardamom pods.

Hand-stretched clay-oven flatbread brushed with roasted garlic butter and fresh coriander.

Sweet leavened naan stuffed with crushed pistachios, almonds, desiccated coconut, and sultanas.

Crispy skin-on fries tossed in white truffle oil and aged grated cheese.

Trio of mint-coriander chutney, sweet tamarind-date glaze, and spicy mango-chilli pickle.

Chilled whipped yoghurt seasoned with roasted cumin, diced cucumber, and garlic oil.

Signature sharing platter uniting warm Persian chocolate brownie, crisp pistachio baklava, Turkish delight, and jalebi ice cream.

Rich layered chocolate sponge filled with crunchy toasted kataifi pastry, pistachio cream, and glossy dark chocolate ganache.

Indulgent chocolate and roasted hazelnut praline layered sponge finished with gold-dusted glaze.

Crisp buttered filo pastry layered with crushed Iranian pistachios and rosewater-saffron syrup.

Signature house mocktail blending fragrant rosewater, pomegranate, fresh lemon, and crushed basil seeds.

Colour-changing butterfly pea flower infusion shaken with lychee, elderflower, and sparkling citrus.

Refreshing cucumber, mint, green apple, and passionfruit botanical cooler.

Chilled Alphonso mango blended with creamy yoghurt and a pinch of green cardamom.

Slow-brewed Assam black tea simmered with evaporated milk, crushed green cardamom, and cane sugar.