Henry Havaldar

An emulsion of Mustard Oil and Malt Vinegar finished with chillies and Ginger.

₹95

(600 ML, Serves 2) The name Kadai Paneer comes from the utensil for cooking, the karahi, and the main ingredient paneer. Made with kadai masala, bell peppers, tomatoes, kasuri methi & paneer. The Kadhai masala is aromatic, flavourful, spicy masala powder that lends it of this unique flavour

₹395

Spring chicken cooked in Punjabi spices and finished in the tandoor. Henry remembers soldiers who were always trying to jump across the border for just one piece. Some even made it back.

₹545

Butter naan is a traditional Indian flatbread. Once the dough has been baked in a hot tandoor oven, the golden naan is taken out and then topped with dollops of butter. Its recommended to serve with a variety of dishes such as curries, butter chicken, dal makhani etc

₹65

Kitty & Henry’s favourite chicken gravy to cook at home with a creamy and smooth gravy.

₹575

The Word 'Reshmi' Means 'Silk', And These Seekhs Are Silk Textured, Soft, Juicy And Delicious Made With Minced Chicken. An Absolute Favorite Of The Havaldar, Which He Elevated With The Use Of Jeeravan Curd And Finished Roll In A Flaky Paratha With Onion Laccha. Henry Would Remember Shahrukhs Line Thinking Of This Roll - Kehte Hain Ki Agar Kisi Cheez Ko Dil Se Chaaho To Puri Kayanat Usey Tumse Milane Ki Koshish Mein Lag Jaati Hai.

₹295

(600 ML, Serves 2) A velvety gravy combines fresh Prawns with coconut milk, spices, chilies, Indian mangosteen. And makes conch shells blow in your brain.

₹675

(600 ML, Serves 2) Henry discovered this unique dish when he was posted in Jaipur. He would trade a bottle of rum from the canteen to understand and get the sequence of cooking to perfection. The secret is that this dish is made with a special variety of green chillies that are bigger than the normal ones but are less spicy. This dish is a perfect blend of chicken and green chilies - A Match Made in Heaven.

₹575

[veg preparation] Garlic naan is a traditional Indian flatbread. Once the dough has been baked in a hot tandoor oven, the golden naan is taken out and brushed with ghee, then topped with minced garlic. Its recommended to serve with a variety of dishes such as curries, butter chicken, dal makhani etc

₹65

With the introduction of soybean in India as recent as 1963, a young Henry realised quickly that although the Soya Malai Chaap this a purely vegetarian dish but the look and texture are almost the same as some of the chicken dishes and are loved equally by both vegetarians and non-vegetarians. Henry put a twist on Patiala and made these in a creamy methi-malai sauce, and finished them in the tandoor. This royal dish is creamy and smoky

₹345