Open/Close menu Moti Mahal

A la Carte

Sharing food is a traditional part of Indian culture and we suggest that you try different dishes from across the menu, to get a taste of the regional cooking styles and flavours found along the Grand Trunk Road.

 

Season Special

  • 24

    TRUFFLE & CHEDDAR ‘NAAN’
    Vintage cheddar and cumin naan baked in the tandoor, white ‘Alba’ truffles

Smaller dishes

  • 10 per piece

    KARARRA KEKDA I SOFT SHELL CRAB ~ Kochi
    Crisp fried soft shell crab flavoured with curry leaf and smoked onion seeds, spicy prawn pickle

  • 9

    PALAK KI TIKKI I LENTIL CAKE ~ Punjab
    Griddled spinach cakes stuffed with cream cheese, charoli nuts and prunes, raw mango Murrabah

  • 10

    KUMRO PHOOL BHAJA I STUFFED COURGETTE FLOWERS ~ Bengal
    Courgette flower stuffed with spiced prawns

  • 9

    BHALLA PAPDI CHAAT I LENTIL DUMPLINGS ~ Old Delhi
    Crisp fried pastry and lentil dumplings with creamy yoghurt, tamarind and mint chutney

  • 12

    MAGHZ MASALA I LAMB'S BRAIN ~ Lahore
    Lamb’s brain stir fried with red onion and chillies, served on masala pao

  • 15

    SAGAR RATTAN I SEARED SCALLOP ~ Malabar
    Seared scallop with sesame seeds, coriander and tamarind, served on top of crushed lime and cumin peas

  • 9

    SAMOSA I DUCK SAMOSA ~ Awadh
    Baked samosas of pulled duck, watercress and fennel salad, kumquat chutney

The grill section

  • 8

    MALAI SAUNFIA PANEER I INDIAN CHEESE ~ Multan
    Tandoor glazed homemade fennel paneer

  • 18

    MURGHI NAZAKAT I CHICKEN ~ Punjab
    A trio of chicken tikka, prepared with mint and basil, poppy seed and Kashmiri chillies, cracked pepper and coriander root

  • 21

    BARRA PESHWARI I LAMB CHOP ~ Peshawar
    Lamb chops with caraway seed, Kashmiri chillies and avocado chutney

  • 12

    TEETAR KA SEEKH I PARTRIDGE ~ Delhi
    Hand minced partridge kebab with mint and sage

  • 20

    THATEE JHINGA I PRAWNS ~ Hyderabad
    Clamp grilled butterflied jumbo prawn with mustard and lemon

  • 9

    TANDOORI HARA PHOOL I BROCCOLI ~ Delhi
    Tandoori sprouting broccoli with cream cheese, stuffed baby potatoes

The Curries

  • 21

    MURGH MAKHANI I BUTTER CHICKEN ~ Moti Mahal, Delhi
    Chicken tikka simmered in a creamy tomato sauce

  • 23

    ROGANJOSH I LAMB CURRY ~ Kashmir
    Spicy lamb from Kashmir with fennel and ginger

  • 26

    ERAL KULAMBU I JUMBO PRAWN ~ Tamil Nadu
    Tamilian prawn curry with coconut, baby shallots and black chickpeas

Speciality dishes

  • 22

    MAHI DUM KHASS I LEMON SOLE ~ Awadh
    Rolled fillets of lemon sole stuffed with spiced fish simmered in a light yoghurt curry scented with dill

  • 22

    UPPAN ULARTHIYATHU I I PHEASANT ~ Kerala
    Braised pheasant tossed with shallots, black pepper and dried chillies

  • 22

    KALIYAN I VENISON ~ Multan
    Venison braised with roasted cashew nuts, yoghurt and saffron

Vegetable dishes

  • 11

    ARBI METHI I COLOCASSIA~ Sialkot
    Stir fried colocassia with fenugreek and fresh garlic leaves

  • 16

    BADAMI PANEER BHURJI I I INDINA COTTAGE CHEESE ~ Delhi
    Scrambled paneer with peppers and toasted almonds

  • 14

    LAUKI I BOTTLE GOURD ~ Ambala
    Bottle gourd, potato and young soya bean curry

Sides

  • GOSHT BIRIYANI I LAMB BIRIYANI
    Slow cooked lamb and basmati rice with saffron, ginger and cardamom
    Main 24 – Side 14

  • 6

    DAL MAKHANI
    Black lentils slow cooked overnight on charcoal

  • 3

    RAITA
    Cucumber and Yoghurt

  • 4

    SADEY CHAWAL
    Steamed rice

  • 5

    PULAO
    Saffron baked rice

Breads

  • 5

    TOKRI
    Chef’s choice of two tandoor baked breads

  • 2

    NAAN

  • 5

    KEEMA NAAN
    Spiced goat mince naan

Desserts

  • 6

    KULFI FALOODA
    Lavender maple Kulfi, Indian ‘Falooda’ noodles, Stewed rhubarb, basil seeds and peanut ‘Gajak’

  • 6

    JAMUN BRULEE
    Sweetened milk dumplings, lime and cardamom crème brulee, rose cracker

  • 6

    COCOA
    Raw chocolate, cashew nut and date cake
    ‘gluten free, sugar free and diary free’

  • 11

    KULFI SELECTION
    Chef’s selection of mini Kulfi’s on the stick: Gulukand & Honey, Milk Chocolate & Raisins, Blackberry, Pistachio, Mango

  • 8

    CHOCOLATE STRAWBERRY GANACHE
    Dark chocolate walnut cake, strawberry ganache, clotted cream ice-cream, pistachio crisp

  • 6

    SELECTION OF ICE CREAM AND SORBET

  • 25

    GLENMORANGIE WHISKY SAMPLER
    One shot each of Original, 18yr old and Signet

TEAS

  • 4

    INDIAN MASALA CHAI
    Sweetened with whole spices like green & black cardamom, black pepper, ginger and clove

  • 4

    SILVER NEEDLE WHITE TEA
    Silver Needle white tea scented with Jasmine flowers

  • 4

    JASMINE PEARLS GREEN TEA
    Spring green tea scented with fresh jasmine flowers

  • 4

    DRAGON WELL
    Organic green tea scented with fresh orchard fruit

  • 4

    ORGANIC GUNPOWDER SUPREME GREEN TEA

  • 3.5

    ASSAM BLACK TEA

  • 3.5

    CEYLON 2nd FLUSH BLACK TEA

  • 4

    EARL GREY SUPREME BLACK TEA

  • 4

    ORGANIC WHOLE CAMOMILE FLOWERS

COFFEES

  • 2.5

    SINGLE ESPRESSO

  • 3

    DOUBLE ESPRESSO

  • 3.5

    CAPPUCCINO OR LATTE

  • 3

    FILTER COFFEE

  • 9

    LIQUER COFFEE
    Frangelico, Amaretto, Armagnac, Irish, French or Caribbean

  • 10

    CAFÉ CREOLE
    Grand Marnier and chocolate liqueur with orange rind, brown sugar, whipped cream and nutmeg

  • 10

    KEORE COFFEE
    Crème de Cacao and Cognac with whipped cream

A discretionary 12.5% service charge will be added to the bill.
All prices are quoted in pounds sterling and are inclusive of the current rate of VAT.