Dinner

Pesarattu, Kothamalli Chutney

Originating in Andhra Pradesh, this is a protein packed dish that can be eaten in anytime of the day GF, VG (10)

Crispy lentils crepe, potato stuffing, coconut & tomato chutney

Celeriac Chaat

Chaat originated from Central India dish and today has multiple iterations across the country using different ingredients. Chaat combines sweet, salty, spicy and sour. Our version uses celeriac as it’s Chef Ritu’s favourite root vegetable V (1, 7, 9, 10)

Char grilled marinated celeriac, yoghurt sauce, crispy disk

Pao Bhaji

This can be traced back to textile mill workers in Mumbai in the 1850s. They had lunch breaks, too short for a full meal, and a light lunch was preferred to a heavy one. It was created by mixing leftover of other dishes into a flavourful vegetable curry V (1, 7)

Soft pao bread, mix vegetable curry, flavoured curry leaf butter

Chola Bhatura

Arguably the most popular breakfast dish from Delhi, a must try

for anyone visiting the city VG (1)

Puffed bread, chickpea masala, pickled onions

Beetroot & Goat Cheese Kebab

Kebabs were brought to India during one of its plunders, but we made it our own by using locally grown spices, vegetables and herbs, this is one such iteration V (1,7, 11)

Beetroot, sweet potato, sesame crust, chutney

Dahi Pakodi

Served across homes in Uttar Pradesh with its origins rooted in Awadhi cuisine, this is a staple snack made for Iftar celebrations during Ramadan in Muslim homes, and as a special snack for festivals among Hindus V, GF (7,10)

Yoghurt & cottage cheese, pickled onions & cucumber

Darjeeling Pork Momo

The migrations of Tibetans to India brought along with it a plethora of culinary heritage. This street food is a soul satisfying dish that is now very much an integral part of the Indian food culture NV (1,5,6,11)

Pork dumpling, tomato chutney, peanut chutney

Chicken Chidambaram

Chicken cooked with southern spices from the village of Chidambaram, served with suhaali, a Rajasthani whole wheat crisp made during Diwali NV (1, 7,10)

Chicken morsels, crispy whole wheat disk

Murg Kali Mirch

A gift from the spice trade & popularized by the Mughal emperors during the Mughal rule, a dish that needs no introduction NV, GF (7,8)

Tender char roasted chicken morsels, yoghurt, cream & cashew marinade, black pepper

Black Garlic Salmon Tikka

Black garlic is aged in several states of India, it adds a burst of flavours to the food and is also known for its range of health benefits NV, F (1,4,7,10)

Char grilled black garlic marinated fish, honey chilli glaze

Beef Keema, Mangalore Buns

Keema or mince is a staple in all Parsi homes, it is considered a comfort food & something you won’t find in restaurants.

Paired with Mangalore buns that are light and fluffy NV (1,7)

Beef mince, buns, crispy potato matchsticks

Paneer Pasanda

The Kayasth community’s culture and food reflects India’s upper class finesse as they were the cooks for the Mughal emperors and got the finest ingredients. This dish is a recipe from our CEO’s home V, GF (7,8)

Nuts stuffed cottage cheese escalope, duo of sauces of tomato & badam gravy

Mixed Grain Khichdi

A go to comfort meal for any Indian, this version is how it is served in a Marwari household with an assortment of toppings V (1,5,7)

Barley, quinoa, lentils, vegetables, toppings

Aloo Sooji Ki Poori

Enjoyed in the UP region of India, this dish is enjoyed as a hearty breakfast dish or tea time snack. This simple potato curry with puffed bread comes from the mafia town of Meerut VG (1)

Puffed bread, potato curry, raita

Dalma Chawal with Bhaja Baingan

Dalma is part of “Chappan Bhog” (56 ingredients in one dish) offered to the temple Jagannath, it’s food of gods in Odisha and were pairing it with rice eaten

by the Sindhi community V, GF (7,10)

Yellow lentils, pumpkin, raw papaya & banana, taro root, brown rice

Punjabi Spinach Curry

A bowl of iron, every Punjabi household has its own recipe and is eaten during the winter months in India by farmers with a dollop of white butter V, GF (7)

Sweet potato spinach curry, crispy spinach

Daab Macchi

Originally this dish used to be cooked in a tender coconut shell with prawns. This Bengali dish celebrates two main ingredients, fresh coconut & kasundi and is traditionally made during the festival of Rakhi that is celebrated between brothers and sisters NV, GF, F (4,10)

Fish of the day, coconut & mustard sauce

Lemon Pepper Macchi, Idiyappam

A dish from the border of two states, Goa and Karnataka it is eaten by the Hindu community of that region NV, GF, F (4,7,10)

Pepper crusted fish, rice noodles, tomato broth

Kesar Tandoori Prawns

Kashmiri kesar is known to have been grown there since 5th century BC and is an integral part of the states agricultural economy, it is also the most costly spice in the world, served with steamed rice NV, GF, SF (2,7,8)

Char grilled prawns, cucumber salad

Chicken Biryani

Given to us by the Arabs and Turks, every part of India has its own version of this dish. Our version is from Lucknow NV (1,7,8)

Marinated chicken, spiced Indian rice covered with puff pastry, served with dal & raita

Butter Chicken

Arguably the most famous dish in Indian cuisine, that was invented by mistake by a restaurant called Moti Mahal in Delhi where the chefs were trying to reuse leftovers! NV (1,7)

Grilled chicken, tomato & cashew gravy, served with butter naan

Lamb Chops

A Cittamani classic that has been on the menu since the day

we opened our doors NV, GF (7,10)

Tandoor grilled lamb chops tempered greens & spiced potatoes

Ghee Roasted Pork Chops with Pandi Curry

A dish given to us by the indigenous hunting community of Coorg, also known as the Kodavas. It was originally made with wild boar and a special vinegar called Kachampuli, which gives it a perfect umami balance along with preserving it NV, GF (7)

Pork chops & spices gravy

Dal Makhani V, GF (7)

Dal Tadka VG, GF

Kashmiri Baingan V, GF (7)

Aloo Tuk VG, GF

Paneer Khurchan V, GF (7)

Bhindi Raita V, GF (7)

Steamed Rice VG, GF

Sindhi Brown Rice V, GF (7)

Tandoori Roti VG (1)

Missi Roti V (1,7)

Naan

Plain Naan V (1,3,7)

Butter Naan V (1,3,7)

Chilli Cheese Naan V (1,3,7)

Black Garlic Naan V (1,3,7)

Kulcha

stuffed with

Goat Cheese V (1,3,7)

Beef Keema NV (1,3,7)

Spring Onion & Potatoes V (1,3,7)

Gajar Halwa

Eaten warm during the winters in the Northern regions, this delicacy is made of carrots, milk, nuts and sugar. We are serving it up a little differently than usual with panjiri, an Ayurvedic crumble V (1,7,8)

Carrot pudding, nuts & whole wheat crumble

Mango Shrikhand

According to a popular legend, shrikhand was invented by traveling herders. To carry their yoghurt easily while travelling, they strained out its whey. Since the strained yogurt became sour by morning, they mixed it with sugar to make it more palatable, leading to the creation of shrikhand V, GF (7)

Mango flavoured sweetened yoghurt

Bhapa Doi

The Bengali’s are known for their penchant for sweets and this version of a steamed yoghurt pudding is specially had during the auspicious time of Durga Pujo! V, GF (7,8)

Steamed yoghurt, berries

Shahi Tukda

A gift from the Mughals to the Indians, this is consumed for celebrations and during Ramadan V (1,7,8)

Bread, pistachio, clarified butter and cardamom

Selection of Ice Cream & Sorbet

Please ask Cittamani staff for the availability of the day V, GF (7)