Cinnamon Club - Menu completo

Minced meat filled bread.

Leavened tandoori bread filled with herbs & paneer cheese.

Beef cooked in special South Indian coconut gravy.

Lamb curry cooked with tomatoes, onion and flavoured with cinnamon, cloves and kashmiri red chillies.

Juicy tenderised lamb cooked in double onions.

Indo-British layered biryani cooked with 32 different ingredients.

A famous street food made with scrambled samosa topped with Chaat chutneys.

Fried vegetable dumpling in Chickpea batter.

Fried curry Leaf South Indian chicken, one of the favourite dishes of South India.

Mouth watering fried fish prepared with aromatic spices is a popular street food of Amritsari.

Cottage cheese cubes marinated overnight in rich garlic and yoghurt sauce.

Boneless roasted chicken prepared with yoghurt and spices.

Yellow and black mustard curry leaves tempered sauce touched with mild spices and finished with cream.

Afghani origin flattened chicken marinated in pomegranate, rose petals and mild spices.

Prawns in a delicate pickling marinade cooked in the tandoor.

The quintessential chicken pieces with bone marinated in yoghurt ginger, garlic, lemon juice & spices cooked to perfection.

Thick tomato five spice sauce flavoured with garlic and red chillies.

Tandoori chicken tikka cooked with onion, tomato and capsicum.

Delicious, tangy staple from Goa cooked with coconut, tamarind and chillies.

Delectable fish cubes in a marinade of fresh herbs and spices.

Tender boneless chicken pieces marinated in yoghurt and spices cooked in tandoor with fenugreek leaves in thick tomato sauce with a touch of cream.

Light, fragrant chicken simmered in a flavourful sauce with mustard leaves and spinach.

Marinated boneless chicken pieces cooked in a Rajasthani style with onion, tomato & exotic spices.

A hot favourite Goan dish, vinegar gives it a lovely aroma cooked in an authentic vindaloo gravy.

Chettinaad Chicken cooked in a black pepper gravy.

Tender boneless pieces of beef with special blend of maharashtrian spices.

All-time favourite with chickpea Kachumber.

Spicy marinated beef cooked with vinegar, fresh ginger and spices.

A dish of royalty cream gravy, made from onions, ginger, garlic and almond paste and scented with kewra water.

Spring lamb braised in a mint and coriander gravy.

Traditional nawabi curry prepared in a sauce of yoghurt and hot spices such as red chillies and cloves. This dish is typically medium hot and rich in garlic (with bones).

Yellow dal tempered and cooked with fresh spinach.

Beetroot lamb.

Assorted vegetables cooked with fresh spices.

Sauteed potatoes cooked with healthy tumeric and fenugreek leaves.

Potato cubes tossed with capsicum flakes with mild spices.

Charcoal grilled cottage cheese cooked in tomato, butter and creamy gravy.

Cottage cheese and shredded spinach dumplings simmered in a rich tomato gravy.

Potato cooked with tempered spinach.

Rich, mildly spiced nine gem vegetables & nuts dish from Hindukush region.

Home style slow cooked lentils with a blend of spices.

A tangy tribute of chickpeas cooked with spices of Punjab.

A Common Dal from highway hotels.

Slow cooked chickpeas with pureed tempered spinach.

Pearl rice cooked with selected pieces of lamb with chef’s own blend of spices.

Multi-layered whole-wheat bread.

Handkerchief thin bread made with flour cooked on an inverted wok.

Pastry triangle with vegetable fillings.

Roasted cauliflower and potatoes in Rajasthani marinade topped with Bikaneri Sev.

Fresh low fat cottage cheese served in spinach base gravy.

A unique melange of vegetables cooked on a slow fire with basmati rice, condiments and spices (no egg).

A beautiful array of long-grain rice, tender kid goat meat, pungent spices, flavourtul nuts and orange strands of exotic saffron (with bones).

Whole wheat flour bread.

Choose from: • Figs & walnut, • Mango, • Pistachio & Apricot or • Mixed berries with Rose.

Sweet dumplings in a rose syrup.