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TASTING MENUS MAGNIFICENT DISHES ARRANGED IN SET MENUS These are assortments of different dishes for all to share. This gives everybody an opportunity to savour — or indeed discover — the astonishing variety of North Indian cuisine enjoyed for centuries by kings, peasants, warriors and legends of the past.
Set meal for 6 ----------Appetiser---------- Mini Papad & Dips Dhabba Achaar Gol Gappa ----------Starters---------- Koliwada Jheenga Gosht Kathi Murg Qualiyan Hariyali Mokal Dahi Papdi Chaat ----------Followed by---------- Macchi Tikka Adraki Pasliyan Laal Maas Dhabba Khas Methi Murg Daal Makhani ----------Served with---------- Ubla Chawal Jeera Chawal Makai Aur Mattar Ka Chawal Naan Lehsuni Naan Peshawari Naan
Chota Papad and Dips
Indian street food or chaat does not mean mere snacks or hors d’oeuvres. The very concept is almost a way of life, eating in a style which becomes almost compulsive — flavours which encompass sour, sweet, tangy crunchy, spicy and irresistible.
“The beginning of a fabulous meal should set the tone for the rest of it, just as the end of it should be the flourish of an ample repose; a belief that the world is nearly perfect”. - Jean Anthelme Brillat. The Dhabba would agree. So to start:
Tandoori cooking requires considerable skill, much as a ceramicist would need. The Dhabba has the luxury of an expert in its chef who knows all there is to know in this most arcane of cooking methods.
Slow-cooked in a sealed pot, it takes to robust meats, or vegetables with sumptuous opulence. It can be beautifully enhanced by subtle, or complex sauces.
In North Indian cuisine poultry was bred to feed the massive armies from history. In the following dishes you will discover the past, from Samarkand to Macedonia, yet with a touch of the domestic hearth.
In India, especially in the North, lamb has been cultivated as a meat acceptable to all. It is a meat treated with enormous respect by the great chefs of this amazing world cuisine.
In India, great care has been paid to enhance fish cookery with some of the most sophisticated techniques. The Dhabba chefs are enormously skilled in subtlety of cookery of the products of one of the most magnificent bounties of nature known to us all.
There is a Scottish version of this ancient means of cheese making called crowdie, as there probably is everywhere there is milk. At The Dhabba this paneer is made in the traditional, and, it has to be said, painstaking way.
All throughout India there are some magnificent dishes for many who practice vegetarianism. Here are some of them:
Also available in full portion sizes.
Indian basmati rice coming straight, as it were from the fertile pastures in which they were grown. From this is added the tricky methods of preparation which produce such amazing results
It is often thought that with an Indian meal desserts and puddings are not major features. This is not so. The dessert, is an essential ending to a traditional Indian repast. And very delicious they are too. Discover them.
Soft Drinks and Mineral Water
Beer and Cider
Champagne & Sparkling Wine
Restaurant: The Dhabba
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