Aanch

Your choice of paneer tikka masala (tandoori cottage cheese, onions, and peppers in cashew gravy) or kadhai paneer (cottage cheese, onions, and...

Your choice of paneer lababdar (cottage cheese curry aromatized with cardamom, fenugreek, and mace) or malai kofta (cottage cheese dumplings cooked...

Your choice of butter chicken (tandoor baked chicken in mildly spiced tomato-butter gravy) or Kashmiri chicken karma (chicken chunks cooked in...

Your choice of chicken tikka masala (tandoori chicken chunks in yogurt-based onion, pepper, and tomato gravy) or Murgh Do Pyaza (chicken chunks...

Your choice of lamb rogan josh (lamb cooked in aromatic saffron Kashmiri Curry) or Kolhapurl lamb curry (spicy lamb curry cooked with roasted whole...

Your choice of lamb rogan josh (lamb cooked in aromatic saffron Kashmiri Curry) or Bhuna lamb masala (lamb chunks marinated overnight, tossed with...

Your choice of Kerala shrimp curry (shrimps cooked in coconut sauce flavoured with mustard seeds and tamarind) or fish tikka masala (tandoori fish...

Your choice of Kokum Curry (Kokum fruit and shrimp cooked in a masala coconut gravy) or shrimp or masala Fish Curry (Shrimp or fish in coconut...

Tandoori lamb chops, fish pakora, tandoori chicken, and seekh kebab, samosa, dal tadka, chef's choice vegetable of the day, and choice of gulab...

Crispy cottage cheese cutlets flavoured with tangy mango powder, onion, and peppers

Street-style Indian chaat and crispy avocado served on a base with rice cakes.

Spinach and roasted chickpea kebabs stuffed with goat cheese.

Yogurt patties infused with the flavour of cardamom, mace, and saffron.

Fried okra sprinkled with tangy mango and chaat masala powder.

Crispy pastry sheets stuffed with fenugreek tossed potatoes and peas.

South Indian-style crispy chicken seasoned with curry leaves and mustard seeds.

Tangy masala tossed crispy calamari served with tomato and coconut chutney.

Amritsari style fried fish fritters marinated in tangy masala served with pickled onions and a mint and mustard yogurt.

Dijon mustard and garlic seared scallops served on top of lemon rice with pickled cucumber and mushroom.

Silky lentil soup prepared in traditional South Indian-style.

Tomato soup flavoured with cilantro roots and ginger. Served with garlic bread.

Indian street-style chaat made with rice puffs, potatoes, and chickpeas tossed with sweet-and-tangy chutney.

Tandoor baked bread stuffed with olives, peppers, and cream cheese and sprinkled with poppy seeds.

Rosemary infused baked bread drizzled with honey mustard sauce.

Tandoor cooked spiced seasonal vegetables served with tomato chutney and pea sprouts.

Cubed cottage cheese, peppers, and onions marinated with saffron masala and baked in the tandoor.

Chicken cubes infused with the earthy flavour of nutmeg, cumin, and mace and served with fried potato spirals

Chicken chunks marinated in coriander and green chilli paste then cooked and baked in a Tandoor.

Overnight marinated chicken with Aanch's in-house spices then cooked in clay oven.

Saffron and indian spice infused minced lamb cakes served with soft bread piece. One order comes with four pieces.

Twenty-seven kinds of spices marinated French rack of lamb cooked in a tandoor, served with vindaloo sauce and pearl onions.

Tandoori minced lamb kebab flavoured with Aanch's in-house spices.

Gunpowder marinated tandoori halibut fillet served with tawaa vegetables and mashed masala potatoes.

Shrimps flavoured with garlic and mozzarella cheese and served with salsa

Flaming hot tiger shrimps, grilled to perfection.

Aanchi's Chef’s choice of an assortment of vegetable appetizers.

Aanchi's chef’s choice of an assortment of chicken tikkas cooked at the clay oven.

Jackfruit cooked in tangy south Indian-style.

Mushrooms tossed with peppers, cooked in garlic-tomato masala.

Home-style cauliflower florets and potatoes cooked home-style, garnished with ginger and fresh coriander.

Okra and potato cubes flavoured with dried fenugreek leaves, cooked in onion-tomato gravy.

Roasted mashed eggplant cooked in onion, tomatoes, and peas masala.

Slow-roasted baby potatoes prepared with a tadka of fennel, fenugreek, and whole chilli.

Nine varieties of seasonal vegetables cooked in a silky and mild cashew gravy.

Cottage cheese cubes tossed with onions and peppers in tomato-garlic gravy.

Tandoori cottage cheese slices tossed with onions and peppers in cashew sauce.

Cottage cheese and green peas simmered in silky tomato cashew gravy flavoured with royal cumin and fenugreek leaves.

Cottage cheese cooked with pureed spinach in onion-tomato gravy.

Cottage cheese dumplings cooked in rich and creamy cashew gravy, flavoured with cardamom and saffron.

Tandoor baked chicken, simmered in mildly spiced tomato-butter gravy.

Butter chicken enhanced with smoky ginger, garlic, and green chilli.

A coastal favourite chicken curry flavoured with roasted spices and coconut.

A Goan special chicken curry cooked in hot and spicy vindaloo gravy.

Tandoor grilled chicken chunks cooked in a creamy yogurt-based onion, pepper, and tomato gravy.

Chicken tossed with peppers and onions, cooked in kadhai-style tangy gravy.

Goat bone-in marinated overnight in traditional spices, cooked in aromatic saffron Kashmiri curry.

A Goan special goat bone-in curry cooked in hot and spicy vindaloo gravy.

Creamy goat bone-in curry cooked in cashew nut and onion gravy.

Tandoori lobster tail sautéed with curried seasonal vegetables.

Tandoori salmon marinated in traditional spices, served with sautéed vegetables and malabar sauce.

Kerala-style shrimps cooked in a coconut sauce and flavoured with mustard seeds and tamarind.

Spicy Bengali fish stew flavoured with turmeric, ginger, and potatoes.

Black lentils and kidney beans slowly cooked overnight on the tandoor, flavoured with tomato, cream, and in-house garam masala.

Three types of lentils cooked with onions and tomatoes, tadka of cumin, and asafoetida.

Cumin tempered long-grain basmati rice.

Long-grain basmati rice cooked with peas and saffron.

Garden fresh vegetables and basmati rice cooked slowly with fragrant spices and herbs.

Boneless chicken chunks slowly cooked dum-style with saffron, spices, and herbs.

Bone-in mutton chunks slowly cooked dum-style with saffron, spices, and herbs.

Tandoor baked dough stuffed with cumin, coriander, and homemade cottage cheese.

Dough stuffed with pickled onions baked in tandoor.

Round bread stuffed with spiced potatoes cooked in tandoor.

Flaky layered buttered bread, baked in tandoor.

Flattened and soft tandoor baked milk bread.

Tandoori bread topped with fresh garlic and coriander.

Naan seasoned with coriander leaves and chopped green chilli.

Naan flavoured with shredded boneless tandoori chicken, onions, and coriander. Served with mint chutney.

Fresh yogurt prepared with boondi and sev flavoured with roasted cumin seeds.

Crispy pastry sheet filled with Nutella and Godiva chocolate, drizzled with strawberry coulis.

Fresh cardamom reduced milk infused with betel leaves and sweet rose pickle.

Reduced sweetened cold milk flavoured with tropical fruits.

Fresh cardamom reduced milk infused with the flavour of pistachios.

Choice of kulfi served with rose water vermicelli and condensed milk rabri, topped with fruits and nuts.

Sweetened rice and dry fruits cooked in rose sugar milk.

Sweet cheese dumplings soaked in sweetened saffron and cardamom milk.

Fried milk dumplings cooked in honey rose syrup.