Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.

Bhatti Prawns

By Chef de Cuisine - Ajay Negi


  • Peel the prawns carefully, leaving the tails attached.
  • Using a small knife, make a slit along the back of each prawn and remove the dark vein.
  • Rinse under cold running water, drain & dry.
  • Marinate the prawns with  salt, lemon juice & ginger garlic paste.
  • Add  kashmiri chilli powder, bhatti masala, coriander powder &  crushed black pepper.
  • Add yoghurt & Corn oil.
  • Cook on a grill and serve with mint chutney.


  • Prawn U7 - 200gm
  • Ginger garlic paste 10gm
  • Salt - 5gm
  • Lemon juice    ml - 10gm
  • Kashmiri chilli powder - 5gm
  • Coriander powder - 5gm
  • Bhatti masala - 3gm
  • Crush black pepper - 2gm
  • Yoghurt - 10gm
  • Corn oil - 15ml