Jazba Menu (Update 2025)

slow cooked goat stew with lentils, taftan bread. (inspired by an Arabian dish harees dating back to th century- favorite from Hyderabad)

chicken on the bone, spiced butter, cream-roomali roti. (this dish is tribute to Aslams grilled chicken - not the butter chicken you think of.

fermented mustard seed marinated and char-grilled boneless chicken.(kasundi-queen of Bengali sauces is used as a variant to marinate the chicken and then grilled.)

tandoor grilled fish, yoghurt, olives, green chilies, coriander marinade

Cottage cheese typically marinated in spices and herbs, then grilled or pan-fried for a smoky flavor.

potato, corn, peas, cottage cheese, bread Surats roadside snack with spicy garlic mint chutney.

lentil stuffed potato patties , chickpea curry, yogurt, mint, tamarind. originated in the th century during the Nawab era, the specialty of Lucknow the city of culinary delight

Crispy hollow puris filled with spiced potatoes, chickpeas, and tangy flavored water.

potato basket, sweet potato, papdi, chickpeas.(the most famous street food from the city of the Nawabs, Lucknow.)

minced mutton kebab, warqi paratha Awadhi cuisines centuries-old creation passed down generations inspired by Tunday kebab, Lucknow.

potato, corn, peas, cottage cheese, bread Surats roadside snack with spicy garlic mint chutney.

House made cottage cheese, and sundried mango. (inspired from North Indian cities where paneer is a staple for vegetarians)

Stuffed onion kachori, tempered buttermilk. (one dish wonder from Ajmer railway station)

Walnut-radish

Walnut-radish

Soft and fluffy flatbread brushed with butter, featuring a golden-brown, slightly charred exterior.

Soft, leavened flatbread topped with minced garlic and fresh herbs, made with gluten, dairy, and egg.

A savory flatbread made with whole wheat flour, gram flour, and spices, typically baked in a clay oven.

Papaya, jaggery, kachumpuli vinegar

walnut-radish

Papaya, jaggery, kachumpuli vinegar

A sweet and spicy chutney made with jaggery and chili peppers.

Steamed basmati rice, fluffy and aromatic, perfect for pairing with any curry or dish.

Soft and fluffy South Indian pancake made from fermented rice batter and coconut milk.

Yogurt mixed with cucumber, carrots, and spices.

mutton chop-hung yoghurt, spice rub. (Karims of Old Delhi has been serving this delicacy since , originally brought by Mughals of western Asia.)

goat meat, potatoes in a spicy curry (British raj -colonial era dish that was served on long distance trains.)

cilantro, green chilis, curry leaf. (this south Indian powerhouse originates from a shack in the Rayalaseema region of Andhra)

tandoor grilled chicken, tomato butter sauce. (the dish traveled post partition from a small shop in Peshawar to New Delhi.)

red chili, coriander stems, malt vinegar (the dish dates back to the Portuguese colonial era of th century when pork was introduced)

goan spice blend, coconut, green chili (originated in the coastal state of Goa, a dish characterized by use of local spices, coconut, and seafood)

smoked eggplant mash, blend of garlic, ginger, spices, and tomatoes

House made cheese, tomato masala. ( this dish pays tribute to the last standing eatery in the Atari village in Punjab, bordering with Pakistan)

mustard greens, spinach, kale, Swiss chard, garlic. (a specialty of roadside dhabas)

Spicy sundried lentil dumpling-fingerling potato. (Amritsars famous Ujagar Singhs wadi is a staple in Punjab dhabas)

spiced lotus root dumpling in a creamy cashew sauce. (according to folklore, the nadru or lotus root originated in Kashmir around th century, creating this delectable dish)

Mixed vegetables, coconut milk. (an all-time best seller at Paragon in Kochi)

tempered lentils- chana daal, masoor daal, toor daal (a must order at highway dhabas of India)

chicken, aromatic basmati rice, onion-tomato raita.originated as birinj, Persian for rice, this aromatic rice & chicken dish was brought by Mughals and Arab traders