The Heritage Digital Menu

Our crowned jewel: melt-in-mouth mutton shank simmered for 10 hours in a sealed copper degh with whole bone marrow, garnished with fine julienne ginger, green chillies, and fresh lemon squeeze.

Old Delhi Ballimaran style tender mutton cuts slow-steamed in a velvety spiced gravy enriched with javitri, saunf, and aromatic desi ghee tarka.

Rich mutton nihari topped with spiced tender brain (maghaz) gently folded in aromatic gravy. A legendary Sunday breakfast tradition.

Tender chicken drumsticks and breasts slow-stewed in authentic Nihari pot spices, lighter on the palate yet deeply flavorful.

Gelatinous, deeply nutritious mutton trotters simmered for 12 hours with whole spices, black pepper, and bone broth.

Celebrated Old Delhi wedding style mutton korma cooked with browned onions, hung curd, makhane, kewra water, and pure desi ghee.

Emperor Jahangir’s court recipe: spiced chicken braised in a velvety cashew-almond paste, tomato reduction, and fragrant whole garam masala.

Boneless chicken chunks tossed vigorously on an open heavy iron tawa with crushed roasted coriander, black pepper, and tangy onion-tomato masala.

Roasted tandoori chicken simmered in a luscious gravy of tomatoes, milk, cream, fenugreek leaves (kasuri methi), and chatpata spices.

Char-grilled chicken tikka folded in a velvety slow-simmered tomato, butter, and cashew cream sauce with honey hints.

Crispy charred mutton ribs and chops double-marinated in malt vinegar, mustard oil, crushed spices, and roasted on glowing charcoal.

Finely minced lamb blended with mint, coriander, brown onions, and secret potli masala, roasted on iron skewers over charcoal.

Silk-smooth pan-fried mutton patties blended with chana dal, whole spices, and stuffed with chopped mint and green chilies.

Classic red clay oven tandoori chicken marinated overnight in Kashmiri deghi mirch, hung curd, and mustard oil.

Melt-in-mouth chicken breast cubes marinated in clotted cream (malai), cheese, green cardamom, and mild white pepper.

Traditional Old Delhi fermented sourdough flatbread baked on the inner walls of a clay tandoor. Thick, fluffy, and the ultimate Nihari pairing.

Mughlai saffron-scented, milk-kneaded sweet bread brushed with pure ghee and baked to golden perfection.

Fine flour naan slapped on the clay oven and slathered with salted Amul butter.

Layered naan studded with charred minced garlic, fresh coriander leaves, and glazed with butter.

Handkerchief-thin delicate soft roti flipped over an inverted cast iron wok (kadai).

Aged Daawat basmati steamed on dum with succulent bone-in mutton, whole spices, saffron milk, and fried onions. Served with spiced Burani Raita.

Fragrant long-grain basmati layered with tender chicken cuts, aromatic kewra, and mint. Served with tangy Mirchi ka Salan.

Aged basmati rice tempered with roasted cumin seeds and desi ghee.

Slow-cooked ground rice pudding simmered with whole buffalo milk, cardamom, saffron, and chilled in authentic porous earthen clay bowls.

Crisp ghee-fried bread triangles soaked in fragrant rose-cardamom sugar syrup, blanketed under thick reduced saffron rabri and silver vark.

Thick chilled whole milk infused with crushed soaked almonds, saffron strands, and pistachio slivers.

Creamy sweet yogurt whipped with classic Roohafza rose syrup and topped with malai layer.