Holi Indian Restaurant

Crispy deep-fried pastry filled with spiced potato served with flavoured yogurt, tamarind, and mint chutney.

Crispy chicken morsels tossed with garlic, pepper, and onion dices.

Smoked tandoori chicken in a rich tomato-onion sauce with fenugreek and honey.

A rich and spicy tender chicken simmered in a flavorful sauce of tomatoes, onions, coconut, star anise and aromatic Madras spices.

Stone bass marinated with turmeric, fennel, and curry leaves cooked in coconut sauce.

Slow cooked lamb with Hyderabadi garam masala, layered with basmati rice, saffron, and rose water. Served with cucumber raita / sauce.

30 hours slow-cookedblack lentils with fenugreek, aromatic spices, and ghee.

Classic creamy tomato-based chicken curry.

Mild, rich curry with saffron, nuts and cream.

Stir-fried potatoes with peppers and spices.

Crispy potato cake with spiced green peas, topped with three chutneys.

Crispy kale & spinach with mint, tamarind, and yogurt.

Cottage cheese marinated with fenugreek, clove, and house spices, smoked in tandoor.

Crispy deep-fried pastry filled with spiced potato served with flavoured yogurt, tamarind, and mint chutney.

Crispy cauliflower florets tossed in a spicy, tangy, and savoury manchurian sauce.

Juicy minced lamb kebab infused with mint, bay leaf, and nutmeg with chopped peppers, scallion, and cooked in a clay oven.

Jumbo prawns marinated with dill, roasted cumin, and spiced yoghurt.

Crispy tiger prawns with tamarind, house spices and onion and fennel seeds.

Crispy chicken morsels tossed with garlic, pepper, and onion dices.

Herbs marinated chicken with mint, mustard, and coriander cooked in tandoor.

Tender chicken thigh (boneless), marinated in a rich garlic-infused blend of spices and clove.

Assortment of Jumbo prawn, lamb, and chicken.

Smoked tandoori chicken in a rich tomato-onion sauce with fenugreek and honey.

A rich and spicy tender chicken simmered in a flavorful sauce of tomatoes, onions, coconut, star anise and aromatic Madras spices.

Slow-cooked lamb shank infused with rose petals, vetiver root, cloves, and potli masala.

Lamb simmered with onion, garlic, fennel, clove, bay leaf, and Kashmiri chili

Stone bass marinated with turmeric, fennel, and curry leaves cooked in coconut sauce.

Jumbo prawns cooked in onion, tomato and star anise tempered with curry leaves.

Succulent chicken on the bone marinated in yogurt, garlic, ginger, and aromatic spices, cooked in tandoor. Served with rice, sauce and pickled onion.

Herb-marinated chicken cooked with saffron-infused basmati rice. Served with cucumber raita / sauce.

Slow cooked lamb with Hyderabadi garam masala, layered with basmati rice, saffron, and rose water. Served with cucumber raita / sauce.

Veg dumplings in rich and aromatic spinach sauce, tempered with garlic, cumin, and mango powder.

Smoked paneer in a velvety tomato-onion sauce with fenugreek and honey.

30 hours slow-cookedblack lentils with fenugreek, aromatic spices, and ghee.

Mild mix vegetable curry tempered with cumin, garlic, & curry leaves.

Classic creamy tomato-based chicken curry.

Mild, rich curry with saffron, nuts and cream.

Spinach and cottage cheese curry.

Slow-cooked lamb tempered with garlic in a fragrant spinach sauce.

Stir fried tiger prawns with pepper, onion, and kadai masala.

Stir-fried potatoes with peppers and spices.

Chickpeas infused with amchur, ginger, black salt, and tamarind, served with puffed bread.

Potatoes and cauliflower cooked with turmeric and cumin.

Yellow lentils tempered with garlic and cumin.

Mixed seasonal vegetables with tempered spices.

Yogurt with cucumber, cumin, and herbs.

Delicate Indian milk dumplings, fried in desi ghee soaked in a fragrant saffron and rose syrup.

Cooked in velvety tomato sauce.

Creamy, nutty, mild curry.