Heritage Indian Grill Menu (2025 Update)

Vegetarian. Homemade cheese cooked with butter, tomatoes and authentic spices in a delicate creamy sauce.

Vegetarian. Potatoes and fresh cauliflower cooked lightly with Indian spices.

Vegetarian. Creamy and flavorful Indian dish with paneer, green peas, and fresh fenugreek leaves, cooked in a rich, spiced cream sauce.

Vegetarian. Chickpeas onions and tomatoes cooked in a light and sauce.

Vegetarian. Mix of sauteed vegetables like bell peppers, carrots, and beans, cooked in a tangy tomato-based sauce with aromatic spices.

Vegetarian. Paneer cubes cooked in a thick, flavorful tomato-based gravy with bell peppers, onions, and aromatic spices.

Vegetarian. Finely cut garden fresh spinach cooked with homemade cottage cheese.

Vegetarian. Black lentils fried in butter with fresh onions, tomatoes, ginger and garlic.

Vegetarian. Spinach or mustard greens, cooked until soft and then tempered with a flavorful tadka of spices, garlic, and onions, offering a hearty and aromatic meal.

Vegetarian. Lady finger, onion and tomatoes, cooked in a light sauce.

Vegetarian. Nine fresh garden vegetables marinated in yoghurt and cooked in cream and specially blended spices.

Vegetarian. Fresh cashews nuts and homemade cheese stuffed in vegetable balls cooked mildly spiced creamy sauce.

Vegetarian. Roasted eggplant grounded and cooked in Indian spices and herbs.

Vegetarian. Creamed lentils delicately cooked on low heat, garnished with fresh cream.

Vegetarian. Featuring stuffed paneer slices in a creamy, spiced tomato and cashew-based gravy, often filled with a mixture of nuts and spices.

Shrimp combined with onions and herbs roasted in tandoori oven.

Cubes of paneer marinated in a blend of yogurt and spices, then grilled or baked.

Succulent pieces of boneless chicken dipped in curd and cream roasted in clay oven.

Minced lamb meat combined with onions and herbs roasted in tandoori oven.

Tender cuts of lamb, often marinated in a blend of herbs and spices, then grilled or roasted to perfection.

Marinated in a blend of yogurt and spices, then cooked in a tandoor giving the chicken a smoky, charred exterior and tender, flavorful interior.

Marinated fish pieces, skewered and grilled or baked until charred and tender.

Succulent pieces of boneless chicken marinated and cooked served with tomato and sauce.

Shrimp cooked in creamy butter sauce.

Tender shrimp cooked in a spiced, aromatic sauce made with onions, tomatoes, garlic, and coconut milk or cream, delivering a rich and flavorful seafood dish.

Specialty of Goa (India).

Fresh shrimp sauteed with spinach and enhanced with mild Indian spices.

Marinated grilled fish cooked in a delicious, mildly spiced sauce.

Subtle cocoa flavor, layered with creamy cream cheese frosting.

Rich chocolate layers topped or filled with creamy frosting or ganache.

Made from creamy, sweetened milk infused with ripe mango puree.

Made from sweetened, creamy milk and flavored with crushed pistachios.

Juicy deep-fried milk dumpling dipped in honey syrup, served hot.

Shimmering rice in milk until creamy, sweetened, and spiced with cardamom.

White meat chicken cooked with specially selected mango slices and mild spice sauce.

A Goan special delicacy, combination of vinegar-marinated chicken cubes in tomato sauce.

Tender pieces of white meat chicken cooked in a mildly tomato sauce.

Juicy boneless pieces of white meat chicken cooked in fresh spinach with fresh herbs.

Chicken cooked in a special curry with traditional spices.

Tender chicken pieces cooked in a creamy, spiced masala sauce.

Boneless chicken cooked with coconut in a spicy tamarind sauce.

Tender chicken pieces simmered in a smooth tomato-based sauce with butter, cream, and aromatic spices.

Chicken cooked with onions in two stages, creating a rich, aromatic sauce.

A classic Mughlai entry, succulent dark meat chicken pieces delicately flavored with coconut and gently simmered in yogurt with a selection of spices and nuts.

Vegetarian. Made with basmati rice, mixed vegetables, and a blend of aromatic spices like cumin, coriander, and garam masala.

Saffron rice cooked with boneless pieces of chicken cube of lamb and shrimp, cashew nuts, almond and golden raisins.

The shrimp is lightly sauteed and layered with the spiced rice, allowing the flavors to melt together as it cooks.

The chicken is marinated and cooked until juicy, then layered with the spiced rice and slow-cooked to perfection.

The lamb is marinated and slow-cooked to absorb the flavors, then layered with the rice and cooked together, allowing the spices to infuse throughout.