Bahrain

A masterpiece from the kingdom of Rampur, this biryani has baby lamb slow cooked overnight with saffron, raisin and lamb jus enriched basmati rice. Ideal for sharing.

Boneless leg of lamb slow cooked for 10 hours, char–grilled in a tandoor and served with a rich velvety sauce of saffron, rose and kewra.

Potato barrels stuffed with paneer and dry fruits charred in the tandoor and napped with a royal mussallum gravy

Whole tandoor-roasted potato served on a bed of salad, topped with yoghurt, mint and pomegranate.

Chicken and cheese wrapped into a roll in a rumali roti and deep fried.

Diced crispy potato tossed with tamarind chutney, fennel and ginger, garnished with pomegranate and spinach.

Prawns in a tomato and cream gravy, flavoured with dry fenugreek leaves

Chicken tikka cooked with garam masala in a spicy onion and tomato gravy