NM RESTAURANT
Est. Kitchen · Fine Indian Dining
Slow spice, open flame, and recipes carried down three generations — plated for the table in front of you.
Chapter One
Starters — Garden
From the tandoor and the tawa, built around vegetables at their peak.
Spinach and peas patties, crushed peanut, mint-coriander chutney.
🌶Charcoal-grilled cottage cheese, smoked bell pepper, kasuri methi marinade.
Sweet corn, cheddar, ginger, skewered and finished over open flame.
Pan-crisped potato tikki, spiced chickpea ragda, tamarind glaze.
🌶Shredded kamal kakdi, Sichuan-spiced chilli garlic toss.
Chapter Two
Starters — Fire & Smoke
Marinated overnight, cooked to order over coal.
Chicken thigh, cream and cashew marinade, black cardamom.
🌶Jumbo prawns, Kashmiri chilli, carom seed, char-grilled.
🌶Hand-minced lamb, green chilli, roasted spice, skewer-grilled.
Carom-batter fried basa, gram flour crust, mint chutney.
🌶Curry leaf, dried red chilli, South Indian double-fry.
Chapter Three
Soups
Ladled at the table, slow-simmered through the afternoon.
Roasted tomato, coriander, cumin tempering.
Garden vegetables, cracked corn, light broth.
🌶Shredded chicken, black pepper, whole spice infusion.
Lentil and chicken, curry leaf, coconut milk finish.
Chapter Four
Tandoor & Breads
Clay-oven fired, sent out the moment they blister.
Spiced potato-stuffed, sesame crust.
Chapter Five
Main Course — Vegetarian
Simmered gravies, finished with hand-ground masala.
Tomato-cashew gravy, fenugreek, a spoon of cream.
Black lentil, slow-simmered overnight, butter and smoke.
Paneer-potato dumplings, saffron cashew gravy.
🌶Fire-roasted eggplant, mustard oil, onion-tomato masala.
🌶Seasonal vegetables, crushed coriander seed, bell pepper.
Chapter Six
Main Course — Meat & Seafood
The house classics — recipes that haven’t changed in three generations.
Tandoor-roasted chicken, tomato-cashew gravy, kasuri methi.
🌶Kashmiri chilli, fennel, slow-braised on bone.
🌶Coconut, kokum, curry leaf, catch of the day.
🌶Roasted pepper-coconut masala, curry leaf tempering.
Coconut milk, green chilli, gentle mustard finish.
Chapter Seven
Rice & Biryani
Dum-cooked, sealed in dough, opened tableside.
🌶Long-grain basmati, saffron, dum-sealed with fried onion.
Marinated chicken, rose water, mint, raita on the side.
Seasonal vegetables, whole spice, saffron rice.
Chapter Eight
Desserts
A quiet close to the meal — warm, rich, unhurried.
Milk dumplings, cardamom syrup, served warm.
Saffron-milk soaked paneer discs, pistachio.
Slow-cooked carrot, khoya, ghee-roasted nuts. Seasonal.
Pistachio kulfi, vermicelli, rose syrup, basil seed.
Chapter Nine
Beverages
To open the meal, or to cool it down.
