Sumptuous Indo-Tibetan hot noodle and egg soup with flavours of red chilli, garam masala and lemon juice.
Chicken dumpling made of chicken mince, coriander, green chilli, garlic and scallions. Deep fried and tossed with chilli, garlic and soy.
Our take on an iconic Ladakhi dish with Asha’s signature twist. Poached chicken dumplings with velvety tomato and onion curry.
Fresh sea bream in a piquant marination of ginger, garlic, yellow chilli and salt.
Classical chicken preparation of freshly chopped coriander, creamy yoghurt and slow sweated onion.
Slow cooked minced lamb and lamb on bone with onion, tomato, Kashmiri red chilli powder, garam masala and coriander powder.
Fresh marinated chicken baked and then flash fried over a bed of yakhani and chutney rice.
A light biryani made with fresh asparagus, mushroom, green peas, French beans and baby corn, slow cooked with dry fenugreek on dum.