IKARA Restaurant

Tomato and pigeon pea lentil broth with pineapple juice and chunks, finished with Indian spices.

Slow-cooked lamb trotters in a spiced broth with clove, cinnamon, and black cardamom.

Creamy mushroom, corn, and cheese filling encased in a crisp pastry shell, deep-fried until golden.

Mushrooms marinated in a Chettinad spice blend of roasted spices, black pepper, and curry leaves, grilled for a smoky, bold finish.

Jackfruit chunks marinated in Malabar spices, shallow-fried for a smoky, subtly sweet finish.

Paneer cubes stuffed with cheese, marinated in cream and gram flour, cooked in the tandoor.

Scooped potatoes stuffed with potato, green chillies, coriander, and dry fruits.

Onion, tomato, and capsicum in a spiced malt vinegar marinade, served with cottage cheese and pineapple.

Cottage cheese in makhani gravy, finished with butter, cream, ginger, green chilli, and fresh coriander.

Seasonal mixed vegetables in a brown gravy with house spices, finished with ginger, green chilli, and fresh coriander.

Fried cottage cheese dumplings in a creamy korma gravy with cashews, yogurt, and aromatic spices, finished with saffron.

A South Indian beetroot stir-fry with mustard seeds, curry leaves, green chillies, and grated coconut.

Finger-shaped cottage cheese with capsicum and tomato juliennes, finished in a tomato and cashew gravy with brown onions.

Fresh spinach purée slow-simmered with roasted garlic and cumin, finished with butter and cream for a rich, silky texture.

Whole urad lentils slow-cooked overnight on dum with spices and tomato purée, enriched with butter and cream.

Yellow dal tempered with whole spices and green chillies, enriched with ghee.

Steamed rice with lemon, tempered with mustard seeds, curry leaves, green chillies, and turmeric.

Basmati rice layered with slow-cooked vegetables in a curd-based gravy, finished with brown onions, served with mixed raita.

Basmati rice layered with mutton in a curd-based gravy, finished with aromatic Dum Pukht spices.

Basmati rice cooked on dum with chicken and yakhni, served with burhani raita.

Indian rice pudding made with milk and finely ground rice, delicately flavored with saffron and cardamom, set in an earthen bowl and served chilled.

Crisp-fried bread triangles soaked in sugar syrup, finished with thickened milk.

Traditional Indian frozen dessert infused with saffron and slow-cooked milk, enriched with pistachios for a rich, aromatic finish.

Slow-cooked coconut fudge infused with cardamom and dry fruits, served with premium ice cream.