Al Jadeed Restaurant

Fragrant basmati rice layered with slow-cooked lamb, saffron and caramelised onions.

Tender chicken cooked in a wok with tomatoes, green chillies and fresh ginger.

A royal slow-braised beef stew with bone marrow, aromatic spices and fresh herbs.

Black lentils simmered overnight with butter, cream and a medley of whole spices.

Peshawar-style flat minced beef patties with pomegranate seeds and coriander.

Marinated chicken pieces grilled in a tandoor, served with raita and salad.

A feast of seekh kebab, tikka, chapli kebab and boti served with naan and chutneys.

Tender lamb chops marinated in yogurt and spices, char-grilled to perfection.

Soft leavened bread baked in tandoor, brushed with garlic butter and coriander.

Flaky layered whole-wheat flatbread, pan-fried with a touch of ghee.

Afghan-style rice cooked with lamb stock, raisins, carrots and whole spices.

Sweet naan stuffed with coconut, almonds and sultanas — a delightful indulgence.

Soft milk-solid dumplings soaked in rose-scented sugar syrup. Served warm.

Creamy rice pudding slow-cooked with milk, cardamom, saffron and pistachios.

Traditional frozen dessert made with condensed milk, mango and cardamom.

Royal bread pudding soaked in saffron milk, topped with rabri and silver leaf.

Thick, creamy yogurt blended with sweet Alphonso mango and a hint of cardamom.

Strong Pakistani milk tea brewed with cardamom, ginger and loose-leaf black tea.

Chilled rose-flavoured drink with basil seeds — a refreshing South Asian classic.

Delicate pink tea brewed with gunpowder tea, milk and topped with crushed pistachios.