ABOUT OUR CULINARY MAESTRO

Chef Atul Kochhar, a two time Michelin Star winner, has taken India’s culinary name to new heights while also successfully changing the perception of cuisines of India on a global scale. Chef has skillfully intertwined the magic of Indian

local cuisines with the sophistication of modern western culinary techniques.

Looking back, he acknowledges the immense influence of his grandparents and parents on his art of cooking whilegrowing up. His deep love for regional flavours and techniques have been shared and passed on in his family for

generations. Since his first Michelin Star in 2001, Chef took his love for Indian traditional cooking and modern culinarygenerations. Since his first Michelin Star in 2001, Chef took his love for Indian traditional cooking and modern culinarytechniques and opened the restaurant ‘Benares’ in London. Bringing his skills and magic to the table, the restaurant brought

home his second Michelin Star in 2007. Taking all this and leaping miles ahead, Chef Atul Kochhar, has alsofamously charmed the British Royal family with his unparalleled and exquisite Indian delicacies.

Starting his career from The Oberoi Group in India to becoming a two time Michelin Star Chef, he has owned myriads ofaward-winning restaurants throughout his life and is now the heart and soul of Saga where he serves you not just the dishes but award-winning restaurants throughout his life and is now the heart and soul of Saga where he serves you not just the dishes but

memories of extraordinary flavours to tingle your pallet.

Food PhilosophyEarth, we encourage locally grown vegetables & herbs across most of the dishes in our menu. Your server will be happy to announce the dish of the day prepared from

vegetables, sourced from our local farms.

Curries of India

DAL MORADABADI 595 pureed yellow lentil, garlic onion crisp, red chilli & cuminMuch like his great grandfather Akbar, Murad was very fond of Rajasthani toor dal Much like his great grandfather Akbar, Murad was very fond of Rajasthani toor dal and ordered his cooks to create something as light yet delightful. It was during these attempts that a cook accidentally discovered that cooking moong dal on slow flame can result in a dish that is slightly sweet, velvety and just as flavourful as toor dal. The prince is said to have liked it so much that he snacked on it three times a day and thus, Moradabadi dal was born.

VEGETABLE VEPUDU 575 ivy gourd, potato, onion, roasted coriander sesame & chilliivy gourd, potato, onion, roasted coriander sesame & chilliVepudu is an Andhra style of making a masala. In this recipe, vegetables are slowly cooked and finished with powdered & roasted spices. Introduction of spices towards the end really complements the dish and it is very different to what we see in North Indian recipes. It’s been truly said that we use spices all over India but, the way we use them is different from one another.

KATHAL KADHAI MASALA 545wok tossed jackfruit with tomato, coriander and garlicwok tossed jackfruit with tomato, coriander and garlicKadhai cooking has been deeply rooted in Indian culture and history since itsconception hundreds of years ago. Kadhais were mainly prepared from cast iron, which helps in cooking for a longer time, giving a strong & distinctive taste to masalas and curries. Our chefs follow the similar style of cooking so that we can showcase and preserve those classic flavours.

HARI BHARI VEGETABLE CURRY 545 colonial Inspired curry, rustled up with seasonal ingredientsDuring colonial times cooks in the kitchen were informed to speed up the cookingprocess, hurry was misunderstood as hari (green) so the curry was prepared withthe available vegetables in the kitchen.

URLAI BATTANI ROAST 545 potato, green peas, roselle leaf pickle, mustard & curry leavespotato, green peas, roselle leaf pickle, mustard & curry leavesPotatoes are originally native to the South American continent. In India, Portugueseintroduced potatoes, which they called batata. In the early 17th century, its cultivation was mainly done on the west coast of India, Britishers took them to Bengal & by the end of 18th century the cultivation started in the northern part of India. Potatoes are now an integral part of Indian cooking, adapted with local flavours and cooking techniques. In this recipe, we want to showcase our take on the classic South Indian aloo masala.aloo masala.

MAA MAKHANI 545 slow cooked black lentils with tomato, garlic & butterIt is said that Kundan Lal Gujral, founder of Moti Mahal chain of restaurants,revolutionized the traditional preparation of black urad lentils. Kundan Lal Gujaralwas working in Mukhey da Dhaba run by Mokha Singh in Peshawar around the '40s. There came a time when Mokha Singh's health deteriorated, and he eventually hadto sell the shop to Gujral who renamed it as Moti Mahal. Post partition, Gujralto sell the shop to Gujral who renamed it as Moti Mahal. Post partition, Gujralmigrated to Delhi and carried on the legacy to establish Moti Mahal as the foodinstitution we know today.

HIMACHALI SEPU VADI 645steamed lentil cake, fennel infused spinach and yoghurt currySepu Vadi is a traditional lentil dumpling curry, which is served in every Himachal Dham. Sepu Vadi is a traditional lentil dumpling curry, which is served in every Himachal Dham. Dham is a local term for traditional feast prepared in Himachal, served during the ceremonies like marriages, local festivals, and special occasions.It is believed that initially Dham was served in the temples as Prasad, and hence, the entire meal is Satwik. Another unique aspect of Dham is that usually no vegetables are used in any of the dishes. It is purely made from various types of lentils and dairy products.

PUNJABI SAAG PANEER 625cassoulet of mustard and spinach greens, corn choorma, paneer, garlic buttercassoulet of mustard and spinach greens, corn choorma, paneer, garlic butterThe word saag means leafy vegetables. Saag is prepared with an assortment of four to five different green leaves that are available locally during the season. Leaves are allowed to cook in earthenware or thick bottom pots for a long time, finished with some cream and butter. Saag dishes are said to be most popular in Punjab, Uttar Pradesh and Haryana, though every region in India have their own recipe which are known by their local names and flavours.

BIRBAL KI KHICHDI (SF) 645our version of khichdi with multi grains, array of classic condimentsAkbar asked Birbal, will a man do anything for money? Birbal replied yes. Next Akbar asked Birbal, will a man do anything for money? Birbal replied yes. Next day Birbal came with a poor man whose family was starving and in need of money. Birbal mentioned that the man can do anything for money. King ordered the poor man to stand inside the frozen pond all night, without clothes. In reward the King promised that he would give enough money to him. The poor man spent all night in the pond. Next day King asked the man how he managed the cold , the poor man replied that, he could see a faintly glowing light a kilometre away and he withstood with that ray of light. Akbar refused to pay the man his away and he withstood with that ray of light. Akbar refused to pay the man his reward saying saying that he had gotten warmth from the light and withstood the cold. Thereafter, Birbal stopped coming to the darbar and sent a messenger to the king saying that he would come to the court only after cooking his khichdi. As Birbal did not turn up even after five days, the king himself went to Birbal’s house. King saw Birbal had lit the fire and kept the pot of uncooked khichdi one metre away from it. Akbar questioned him “How will the Khichdi cook with the fire one meter away?” Birbal who was busy cooking the khichdi, replied, “Oh my fire one meter away?” Birbal who was busy cooking the khichdi, replied, “Oh my great King of Hindustan! When it was possible for a person to receive warmth from a light that was a kilometre away, then it is possible for this khichdi, which is just a metre away from the source of heat, to get cooked.” Akbar realised his mistake and rewarded the poor man.

CRAB MILLAGU 1545 stir-fry soft shell crab masala, pepper, fennel and curry leavesThis is the extended version of Atul’s favourite Karara Kekada. In this preparation, soft shell crab is marinated, fried and then tossed in onion tomato masala, toasted coconut, pepper, fennel and curry leaves.

NAAN QALIA 925stewed goat curry, caramelized onion, turmeric & whole spicesstewed goat curry, caramelized onion, turmeric & whole spicesWhen Mohammad Tughlaq shifted his capital from Delhi to Daulatabad, there When Mohammad Tughlaq shifted his capital from Delhi to Daulatabad, there was a mass exodus of people from Delhi. On the way to Daulatabad, the huge army of Tughlaq was exhausted. It was a difficult task to provide such a big army with food. So, the Shahi Bawarchis (royal cooks) dug a hot furnace and rolled out thousands of Naans. Meanwhile, Qalia was prepared by slowly cooking mutton and adding a number of local spices in the huge degh cauldron. Later, this dish was commonly eaten by Sipahi soldiers and was also called 'Siphaaiyon ka khana' or 'fauji ka khana'. also called 'Siphaaiyon ka khana' or 'fauji ka khana'.

MEEN ULARTHIYATHU 875kerala style king fish masala, coastal spices, coconut & corianderUlarthiyathu is a style of preparation which is synonymous to Syrian Christians. In a traditional way the meat is gently roasted in a pan along with curry leaves, onion, coconut & spices. In our recipe we have followed the similar technique to bring out those real flavours of Kerala.

MURGH MAKHANI SANGAM 795 our take on classic butter chicken, with green and red tomatoesIt’s been said that this recipe was first prepared in 1947 in the Motimahal restaurant.A leftover chicken was cooked in tomato gravy, seasoned with salt & sugar, infused withcardamom and fenugreek and finished with cream & butter. Thus, a historic recipe wasinvented.

SALLI MURGHSALLI MURGH 795parsee style sweet, sour and spicy chicken curry with crispy potatoesParsees who settled along the west coast of India, developed a distinct cuisine which wasinfluencedinfluenced by Gujrati, Maharashtrian, Iranian, British and to some extent even Portuguese flavours. Pasrees' love for potatoes and Portuguese cuisine resulted in the creation of Salli. Apart from its crunchiness, Salli also has a practical use during bhonu (meal), where the curry is served on the salli as it prevents it from running all over the patra.

KORI GASSI 795 coconut chicken curry inspired from bunt community in west coast of IndiaTheThe word Kori means Chicken & Gassi stands for Masala. Slow roasting of spices with fresh coconut brings a unique symphony of coastal flavors. This recipe by Atul is dedicated to his friend who took him to Mangalore for a culinary trip.

KOSHA MANGSHO 925 bengali style goat masala with potatoes, onion & garlicAA Bengali version of Punjabi dish bhuna gosht, where "Kosha" means slow cooking (bhunana) and "Mangsho" means meat. Travelling stories tell us that Kosha Mangsho originated at Golbari, a 95 year old restaurant which was originally called New Punjabi restaurant, located on the busy street of Shyam Bazar.

Accompaniments&

Desserts

RICE, BIRYANI AND BREAD

DUM BIRYANIChicken 825 Lamb 875Kathal 725

TAWA PULAOMeat 795 Meat 795 Lobster & Prawn 995 Chana 695

WHOLE GRAINRoti 145 Paratha 175 Farsan 195 Multi grain (SF) 195Multi grain (SF) 195

WHITE FLOURNaan 145 Taftan 195 Malabar 195

KULCHACorn and Bacon 245 Aloo Gobi 195 Aloo Gobi 195 Cheese Board 245

KULFILICIOUS 445choice of classic malai pista kulfi or paan kulfiThe word Kulfi has been derived from the Persian word Qulfi, a dessert introduced to India in the 16th century during the Mughal Empire. Saffron & rose were mainly used to infuse flavors into rich & dense evaporated milk. Later this sweetened milk was poured into cone shaped aluminum mould and immersed in a slurry of ice.

PURANEE DILLI SE PURANEE DILLI SE 445rasmalai aur gulab jamunDuet of good old sweet delights, these most popular Indian desserts need no introduction as they always adore every occasion and celebration.

BENGALI BRULEE 445baked bengali sweets, frosted nutsTheThe early Bengali sweets were made from delicious jaggery or molasses and coconut. The introduction of ‘Chenna’ in Bengali cuisine happened after the Portuguese invaded Bengal. Today most of the characteristic Bengali sweets are made primarily from fresh ‘Chenna’ (cottage cheese) and sugar. After settling down in and around Kolkata in the 17th century, the Bengali confectioners then picked up this incredible art of curdling milk and creating mouth-watering Chenna based sweets like sondesh, rosogollas, langcha, kheer kadam, pantua etc.

PILGRIMS SWEET 445plum cake, panchamrit ice cream, date treacle, wheat halwaThrough this simple sweet creation we want to share the Indian philosophy ofvasudhaiva kutumbakam and celebrate the diversity in India.

TIPSY PUDDING 545apple carrot murabba, vanilla custard, butter sponge, single malt, rose apple carrot murabba, vanilla custard, butter sponge, single malt, rose creamInspired from English trifle pudding, the dessert was popular during the British era in India, the layered cake soaked in sherry or rum, unique combination with baked custard, sets the mood for a party & dance after the late dinners. The dessert was a favorite among english ladies.

AGRA KA PETHA 445winter melon candy, rabadi cloud, orange jelly and rosewinter melon candy, rabadi cloud, orange jelly and roseEarliestEarliest instances of petha were found in the royal kitchens during the reign of Shah Jahan. Petha is known to be as old as the Taj Mahal. It is said to have been created during the construction of the Taj Mahal in the Mughal Empire. The 21,000 workers who were building this monument were bored of consuming the same meal every day, which mostly consisted of dal and roti. Hearing their plea, Emperor Shah Jahan shared this concern with master architect Ustad Isa Effendi, who requested Pir Naqshbandi Sahib for a solution to the Emperor’s worries. It is believed that Pir had a dreamdream where he learned the recipe from the Almighty. He then went ahead and taught his team of 500 cooks how to make petha and it was sent to the workers.