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.


By Executive Chef Nitin Mathur

  • Heat ghee in a lagan (brass vessel), add black pepper, cinnamon sticks, green cardamom, bay leaves, shahi jeera and sauté till it crackles,
  • Add whole green chilies, ginger garlic paste, sauté for 5mins, add boneless mutton sauté for 10min
  • Add salt, turmeric powder sauté till the mutton leaves water, then add water allow to cook for 3hrs on a very slow flame.
  • Soak the broken wheat and the Oats for an hour
  • Once the mutton is 50% cooked add soaked wheat and cook on slow flame continuously stirring the meat, till it becomes glutinous.
  • Then add brown onions, fresh chopped coriander and mint leaves, and saffron cook for 10-15min.
  • Garnish with ghee, saffron, brown onion, chopped coriander, mint and lemon juice


  • Boneless mutton - 800gms
  • Black pepper  - 50gms
  • Green cardamom - 25gm
  • Bay leaves - 4nos
  • Shahi jeera - 15gms
  • Cinnamon sticks - 5gms
  • Salt to taste
  • Brown onions - 150gms
  • Turmeric powder - 1tsp
  • Green chilly whole - 8nos
  • Ginger garlic paste - 50gms
  • Chopped coriander leaves - 20gms
  • Chopped mint leaves - 30gms
  • Ghee - 150ml
  • Oats - 100 gms
  • Broken Wheat - 25 Gms
  • Water - 02lt
  • Saffron - 1gm
  • Lemon juice - 10ml