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.


Maans Ka Boothan

By Executive Chef Sujoy Gupta

  • Jodhpuri lamb picattas marinated overnight in mint, spices and dark rum.
  • Process to grind a fine paste with all the ingredients ,except lamb picattas and clarified butter .
  • Marinate lamb with this mixture for at least 12 hours.
  • Put the lamb in a skewers, cook on a charcoal grill.
  • Drizzle butter before serving.
  • Garnish with fresh mint leaves.

Ingredients:

  • Lamb picattas - 1000 gms
  • Dark rum - 100 ml
  • Mint leaves - 300 gms
  • Coriander leaves - 600 gms
  • Green chilli - 75 gms
  • Brown onion - 400 gms
  • Yoghurt - 300 gms
  • Coriander powder - 60 gms
  • Clarified butter - 100 ml