IKARA Restaurant menu

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.

Grated vegetables with cottage cheese and dry fruits, spiced and finished in the tandoor on skewers.

Cottage cheese stuffed with spiced potato, shallow-fried and finished on dum.

Spinach and chana dal kebabs stuffed with khoya, pan-grilled.

Broccoli cubes marinated in cream and cheese with green chillies and coriander roots.

With Mint/Pineapple/Yogurt/Tamarind Chutney.

Hand-formed rissóis filled with chopped prawns in a spiced béchamel or cheese sauce, breaded and fried until golden.

Pomfret steaks marinated with turmeric, red chilli, ginger, garlic, and lemon or tamarind, coated in semolina and shallow-fried in coconut oil.

Chicken stir-fried with freshly crushed black pepper, curry leaves, and aromatic spices.

Chicken tikka marinated in cream and cheese with green chillies and coriander roots.

Boneless chicken with ginger, garlic, onion, and red chilli, lentil flour–coated and fried, finished with lemon juice and kebab masala.

Minced mutton rolls with Indian spices and cheese, cooked in the tandoor.

Mutton leg pieces marinated with raw papaya, ginger-garlic, malt vinegar, hung curd, and cream, spiced and cooked in the tandoor, finished with butter.

Whole baby lamb leg marinated with ginger-garlic, red chilli, and malt vinegar, dum-cooked with whole spices, finished in the tandoor, with butter and kebab masala.

Boneless salmon marinated in a yellow spice marinade with carom seeds and Indian spices, cooked in the tandoor.

Jumbo prawns marinated in a yellow spice marinade with ground spices, cooked in the tandoor.

Whole pomfret marinated in hung curd and Indian spices, cooked in the tandoor, served with kaffir lime.

Lobster marinated in a yellow spice marinade with ground spices, cooked in the tandoor.

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.

Assorted vegetables with bell peppers and aromatic spices, sealed and slow-cooked in a dough-sealed pot (pardah).

Fresh crab cooked in a rich, aromatic curry with a slow, dry-roasted blend of Goan spices.

A Goan coastal staple of fresh fish in a coconut-based curry with aromatic spices and tamarind.

Shredded chicken sautéed with onions and capsicum, finished in a tomato and cashew gravy.

Chicken marinated and cooked in a rich, creamy white gravy with aromatic spices.

Mutton shank slow-cooked in a stew with aromatic Indian spices.

Meat slow-cooked in a dough-sealed pot with ginger, garlic, onions, mustard oil, and aromatic spices.

A classic fish curry in a mustard and yogurt–based sauce.

Charcoal-grilled chicken in makhani gravy, finished with butter, cream, ginger, green chilli, lemon, and fresh coriander.

Tender goat kidney and liver sautéed with onions, tomatoes, ginger, garlic, and South Indian aromatic spices.

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.

Boiled white basmati plain rice.

Ultra-thin hand-stretched flatbread, soft and delicate.

Whole-wheat flatbread baked fresh in the tandoor.

Leavened flatbread brushed with butter or garlic butter, baked in the tandoor.

Layered whole-wheat flatbread, crisp on the outside and flaky within.

Mint-infused layered flatbread, baked in the tandoor.

Specialty stuffed naan with a chef's selection of filling.

Spiced gram flour flatbread with ajwain and fresh coriander.

Soft leavened flatbread stuffed with onion, paneer, or a mixed filling.

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.