Main course
1.
Ruwagan chaaman
(fried cottage cheese delicately prepared in tomato gravy)
2.
Haakh
(luscious leaves of distinct kashmiri spinach cooked in its own juice)
3.
Dam aloo
(small fried potatoes simmered in spicy red gravy)
4.
Rajmah
(red kashmiri kidney beans cooked in mild kashmiri spicy gravy)
5.
Nadur yakkhn
(lotus stems cooked in curd, flavoured with royal cumin seed anddried mint powder)
6.
Al yakkhn
(bottle gourd based on curd,flavoured with dried mint powder)
7.
PhoolGobi yakkhn
(cauli flower based on curd with Himalayan herbs)
8.
Gogji
(fried turnips cooked in cock’s comb flavour gravy)
9.
Manje kael
(knoll koll shaped like chips prepared in kashmiri onion gravy,flavoured with saffron)
10.
Mutter Haddar
(perfect match of whole button mushroom and green peas)
11.
Choag wagan
(small fried brinjals rolled in red grapes based gravy,granished byroyal cumin seed)
12.
Munja haakh
(knoll and its leaves cooked together)
13.
Nadur Rogan josh
(lotus stems cooked in kashmiri onion based gravy with thetouch of saffron)
14.
Palak Chaaman
(fried cottage cheese cooked with spinach)
15.
Palak nadur
(lotus stems and spinach cooked together with condiments)