Delicately cut pieces of chicken breast meat. Sauted with tomatoes, bell peppers, onions and flavored with various aromatic spices like whole cinnamon sticks and cloves.

Northwestern and Himalayan region specialty. Diced chicken cooked with northern spices, herbs and tomatoes in traditional style.

Khyber Pass region delicacy where no feast is complete without this dish. Diced goat cooked with northern spices, herbs and tomatoes in traditional style.

A mouthwatering delicacy. Boneless chicken cooked with aromatic ginger combined with a rare selection of herbs and spices.

Cucumber, raisins, cumin seeds and mint.

Unleavened bread baked in the clay oven at a special temperature. Served piping hot.

Finely hand-kneaded unleavened dough stuffed with deliciously cooked garlic and baked to a delightful perfection in the tandoor. It is something different.

All-purpose flour layered with butter and stuffed with spicy cooked potatoes.

Tandoori baked bread stuffed with mildly spiced onions and a touch of butter

Shalimar's own basmati rice. Cooked in a rich stock of savory spices and brown onions and made aromatic with a touch of exotic saffron.

Fragrant basmati rice, goat cooked in aromatic spices. A real treat. Not to be Missed.

The king of curries. Made with succulent chicken, delicately flavored with saffron and gently simmered in a blend of yogurt and selected spices. You will love it!

A delectable combination of farm fresh spinach cooked in traditional Punjabi masala and brought to perfection in a blend of curried chicken.

Chicken meatballs. Made aromatic with touch of exotic spice zeera (Cumin seeds).

Chicken barbeque cooked with butter in Shalimar spices. Hearty and tasty.

The favorite dish of the Punjabi farmer. A combination of tender morsels of lamb cooked with garden fresh spinach crisp coriander and various aromatic herbs.

Ground beef or chicken cooked with onions, tomatoes, whole ginger and a selection of delicious spices served with potatoes.

North Indian delicacy. Fat removed beef shank cooked slowly in mixed spices. Garnished with ginger, pepper and cilantro.

Combination of lentils and barley. Mixed with chicken or beef. Slow cooked in authentic spices. Garnished with ginger, onions and cilantro.

Relished by Punjabi stalwart soldiers. Grass-fed lamb, cooked with butter with a hint of garlic and ginger over a bed of onions. It is brought to a simmer in Pakistani wild spices. Something to remember us!

Chickpeas delicately cooked in butter and "aram masala", and caressed with the softness of tamarind and coriander.

Depending upon availability. Ladyfingers cooked with onions and various Shalimar spices. Cooked to perfection, garnished with ginger.

An interesting and tasty variety of fresh vegetables, red ripe tomatoes, spices and herbs. Stir-fried and left to simmer in their natural juice that brings out a rainbow of scrumptious flavors.

The pride of Punjabi farmland. A wonderful combination of freshly picked spinach greens. Cooked with young potatoes and "kasuri methi". It is seductively tantalizing!

The love of every Indian and Pakistani. Considered a poor man's food but found on every table. Made rich with a variety of lentils stewed with cumin and coriander.

Garden fresh eggplant cooked with slender bits of onions and tomatoes. Made rich with exotic oriental spices.

Spinach and cheese cooked with our exotic spices. South Indians love it. They eat it like meat.

A South Indian specialty. Cheese cooked in Shalimar special tikka masala. Cooked slowly to maintain the balance.

The Sultan's recipe! Supreme chicken breast cut butterfly style or a wholesome leg portion. Lightly marinated in spices and lemon juice.

The queen of tandoor. Tender morsels of boneless breast marinated in a blend of vinegar and spices, and gently skewered to bake over charcoal.

Ground beef blended with a rare selection of delicious herbs and spices. Barbecued on skewer and tenderly cooked on charcoal.

Ground chicken blended with a rare selection of delicious herbs and spices. Barbecued on skewer and tenderly cooked on charcoal.

Two pieces. Made from fresh pasteurized milk, cream and nuts. Flavored with crushed cardamom seeds.