TABLE OF CONTENT

COLD BREAKFAST…………………………………………………………………….……2
BAKED…………….…………………………………………………………………….……2
HOT BREAKFAST………...……………………………………………………………..…..2
TEA……………………………………………………………………………………….…...4
HERBAL INFUSIONS………………………………………………………...…………..….4
COFFEE…………… ………………………………………………………………………....4
SOUP……………………………………………………………………………...…………...5
SALAD……………………………………………………………………………...……..…..5
SANDWICHES, BURGERS AND ROLLS……...………………………………..……….....6
MAINS……………………………………………………………………………...……...….6
PIZZA……………………………………………………………………………..……..…….7
PASTA..…………………………………………………………………………..……..…….7
PUDDING AND DESSERT.……………………………………………………..……..…….8
DINNER MENU I ………………………………………………………………..……..…….9
DINNER MENU II ………………………………………………………………..…………
10
DINNER MENU III...……………………………………………………………...……..
…..11
DINNER MENU IV..……………………………………………………………...……..…..12
DINNER MENU (CONTI)………………………………………………………...……..
…..13
LOW GLYCEMIC
MENU…………………………………………………………………...14
  BREAKFAST

 COLD

FRUITS

Our spread of sliced seasonal fruits, or served as you like them

FRESHLY PRESSED JUICES

Our selection of freshly squeezed seasonal fruit juices,

or aloe vera, cucumber & apple or tomato & celery

CEREALS AND MUESLI

Home-made bircher muesli /home-made muesli/chocos

cornflakes

Sher Bagh’s very own farm fresh full cream milk, low fat cow milk, soy milk

 BAKED

Hot from the oven: brown toast, white toast and homemade muffins, banana bread

 Homemade Marmalades, Jams & Butters

Fig jam & apple Jam,

Farm fresh white butter,
Herbed butter, salted or unsalted

 HOT

GRILLED KIPPERS

Served with lemon, parsley butter and brown toast

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KEDGEREE

A classic Anglo Indian mix of rice, smoked fish, herbs & assorted spices

BOILED EGGS

Served with “Soldiers”

EGGS

Any way you’d like to have them!

AKURI PAO

A fortifying start to any day, a scramble of eggs served with a sprinkle of herbs and chopped condiments, an all-time
favourite

PORRIDGE

Quaker oats, sunflower seeds, cinnamon/banana and maple syrup

CRUMPETS

Soft butter/honey & cream cheese/mango chutney butter/

berry compote

DESI BREAKFAST DU JOUR

Please ask your butler for the special Indian breakfast of the day

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  TEA

Lapsang Souchong
Earl Grey
Masala Chai
English Breakfast
Darjeeling
Assam

 HERBAL INFUSIONS

Camomile
Fresh Mint
Fresh Ginger
Organic Green
Jasmine
Lemon grass

 COFFEE

Espresso
Cappuccino
Café Latte
Turmeric Latte
M.S.Estate
Vienna roast
Kalladeverapura
Attikan estate
Bibi plantation
M.S. Organic

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  LUNCH

 SOUP

MULLIGATAWNY
Red rice, lemon wedges

THE FRONTIER MAIL TOMATO SOUP

Our rendition of the Indian Railway’s First Class carriage classic, fresh tomatoes and buttered croutons

VICHYSSOISE
Sweet paprika, organic chives

CHILLED GREEN PEA AND MINT SOUP

Garden plucked mint sprig, drizzle of extra virgin olive oil

 SALAD

SUJÁN MIXED LEAF ORGANIC SALAD

Cherry tomatoes, goat cheese, balsamic dressing

BUTTERNUT SQUASH AND BARLEY SALAD

Honey mustard dressing, pomegranate, kale,
pumpkin seeds

SHER BAGH CAESAR SALAD

Choice of grilled vegetables/harissa spiced chicken/ anchovies served in phyllo shell

SUJÁN MIXED LEAF ORGANIC SALAD

Cherry tomatoes, goat cheese, balsamic dressing

BUTTERNUT SQUASH AND BARLEY SALAD

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Honey mustard dressing, pomegranate, kale,
pumpkin seeds

SHER BAGH CAESAR SALAD

Choice of grilled vegetables/harissa spiced chicken/ anchovies served in phyllo shell

 SANDWICHES, BURGERS AND ROLLS

SHAMIANA CLUB SANDWICH

Our version of club sandwich with coronation chicken, bacon strips and fried egg,
served with homemade potato wedges

THE JUNGLE BARREL BURGER

Spinach bun, juicy lamb patty, homemade potato chips

 MAINS

THE ‘MEMSAHIB’S CAMP CURRY

Your choice of chicken or vegetable, served with saffron rice pilaf and kachumber salad

“ESHEPHERDS” PIE
The ‘Raj’s’ interpretation of the British classic, of minced meat topped with creamy mashed potatoes

GOOD OL’ CRUMB FRIED FILLETS OF FISH

Dill marinated fish fillets, crumb fried, served with homemade potato chips and homemade tartare sauce

NASIRABAD CHICKEN LIVER PATE TOASTIE

The Anglo Indian version of chicken pate sandwich, toasted in a homemade style, served with caramelised
onion

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  PIZZA

THE KHANSAMA’S JALFREZI PIZZA

The Sher Bagh chef’s own recipe, a fusion of old & new topped with mutton

ROMANO
Anchovies, jalapenos, black olives, basil, olive oil

DIAVOLA
Spiced pepperoni

QUATTRO FORMAGGI
Parmesan, emmenthal, cheddar, gorgonzola

BUFALINA
Fresh mozzarella, oregano, basil, olive oil

MARGHERITA
Sher Bagh’s rendition of the all-time favourite

 PASTA

SPAGHETTI AGLIO OLIO PEPERONCINO

Spaghetti tossed with garlic, olive oil and chilli flakes

PENNE ARABIATTA
Penne pasta tossed in tomato sauce with chilli flakes

MAC AND CHEESE

Baked elbow macaroni with cheddar cheese and white sauce

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  PUDDING AND DESSERT

BREAD AND BUTTER PUDDING

The all-time British favourite, baked pudding, fresh fruits

TIPSY LAIRD
A Scottish trifle pudding layered with ladyfingers soaked in
Custard and raspberries, topped with toasted almonds

SUJÁN CHOCOLATE BROWNIE

Served with homemade vanilla ice cream

LEMON TART
Chocolate cognac mousse

COUPÉ OF HOMEMADE ICE CREAMS

Vanilla
Espresso
Chocolate

SORBETS:
Pineapple
Papaya
Lemon

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  DINNER (Menu I)

SIGRI SOOLAS
Mutton chunks marinated overnight in yoghurt, garlic and a melange of ground local spices, cooked in our clay ovens, finished on a traditional
grill

RAJMA KEBAB
Pan seared patties made from red kidney beans, potatoes, local Indian spices

DR. RAGHU CHUNDAWAT’S MACCHI METHI DANA

A Central Indian delicacy introduced by famous Tiger Conservationist Dr. Raghu Chundawat, a fish curry tempered with fenugreek leaves and
turmeric, cooked in mustard oil

FORESTER’S DAL TADKA

A traditional recipe from the British Raj of locally farmed red lentils, tempered with mustard seeds and curry leaves

PALAK KA SAAG
Home-grown spinach from the Sher Bagh vegetable garden, tossed with chilli, garlic and spices

CABBAGE FOOGATH
Cabbage tempered with locally farmed mustard, curry leaves and freshly grated coconut

BAGHARE BAINGAN KA BHARTA

Char grilled eggplant, minced and cooked with farmed onion and garlic

KHEERE KA RAITA
Yoghurt flavoured with roasted cumin powder and cucumber

KHARBOOJE KE BEEJ KA LADDOO

A local sweet dish made from roasted seeds of melon, dry fruits and sweetened milk solid

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  DINNER (Menu II)

CHICKEN 65
Chicken chunks marinated in yoghurt, garlic and a melange of ground local spices, cooked with green chilli and curry leaf

SARSO GOBHI
Cauliflower marinated overnight in yoghurt, garlic and a melange of ground local spices, cooked in our clay ovens

HARI MIRCH KA KEEMA DO PYAZA

Minced lamb braised with whole green chillies and sliced garlic

DAL CHURCHURREE
A traditional lentil recipe from the British Raj, with locally farmed yellow lentils,
turmeric and green apples

BEANS KI SABJI
French beans cooked with tomatoes, onions and home ground spices

LAUKI KOFTA JHOLDAR

Deep fried bottle-gourd fritters cooked in a creamy gravy

CHOTE MASALEDAR ALOO

Baby potatoes cooked with coriander, turmeric and lightly spiced

ANAR KA RAITA
Yoghurt flavoured with roasted cumin powder and pomegranate seeds

SEWAIYAN
Sweetened vermicelli pudding with nuts and raisin

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  DINNER (Menu III)

KEEMA MATAR KA SAMOSA

Our version of deep fried savoury pastry filled with curried mutton mince and fresh
green peas, served with homemade tamarind chutney

KHUMB TEEN MIRCHI

Sher Bagh farmed mushrooms filled with three peppers and processed cheese, marinated and
cooked in our clay ovens

SAILANA MURGH
Central India’s traditional slow cooked chicken made in ghee with whole red chillies and garlic

DHUNGAR DAL
Mixed lentils boiled with green chillies, tempered with cumin and garlic, smoked with charcoal

GAJAR KI SUBZI
Diced carrots cooked with farmed mustard seeds and a hint of onion

BHINDI KI SUBZI
Fried cubes of okra tossed with onion and tomato

BHARE TAMATAR KE DHOL

Minced cottage cheese tossed with onions and whole spices, stuffed in tomatoes, oven baked

BOONDI KA RAITA
Yoghurt flavoured with cumin, mixed with deep-fried gram flour droplets

SHAHI TUKDA
A sweetened Indian bread pudding, finished with cardamom flavoured reduced milk

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DINNER (Menu IV)

BADSHAHI KEBAB
Char grilled mutton patties, flavoured with local spices, served with homemade mint chutney and onion rings

DAL KE PAKORE/SUBZ KE PAKORE

Deep fried lentils served with a homemade chutney

NARGISI ANDA CURRY

Local recipe of curried farm hen’s eggs, made with home ground onions, tomatoes and locally ground spices

PEELI DAL HARI MIRCH

Yellow ‘arhar’ lentils boiled with green chillies, tempered with cumin and garlic

PUDINA MATAR
Fresh, seasonal green peas tossed with mint

BAINGAN MASALA
Baby aubergine tossed with Indian spices, onions and tomatoes

ALOO METHI
Home grown fenugreek leaves and potatoes tossed with selection of local spices

DUNGAR PYAZ KA RAITA

Yoghurt tempered with onions, turmeric and cumin

GULAB JAMUN
Deep fried cottage cheese balls soaked in sugar syrup

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  DINNER (Degustation Menu)

AMUSE BOUCHE

CURRIED DEVILLED EGGS

Free range hen’s egg, curried yolk stuffing, sweet mango relish caviar

SOUP

CHICKEN CONSOMMÉ
With a dash of sherry

APPETIZER

BABY BEETS AND CARROT CROQUETTES

Saffron and lehsun chutney

SORBET

KHUS GRANITA
Lemon zest, mint sprigs

MAINS

FARMED QUAIL CHASSEUR

Oven roasted quail, served with creamy and fluffy potato mash and mushroom butter emulsion

COLOCASIA ‘PEPPERFRY’
Yellow lemon rice, railway curry foam

CARVING TROLLEY

ROAST LEG OF LAMB

Served with parsley potatoes, Sher bagh chilli piccalilli, mint sauce and brown sauce

PUDDING

MANDARIN ORANGE CRÈME BRÛLÉE

Fresh cherry, berry compote, silver leaf

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  LOW GLYCEMIC MENU

SOUPS
TUSCAN STYLE LENTIL SOUP
Cannellini bean stew, flavoured with organic spices

Ginger, Coriander and Chicken Broth

Aromatic broth flavoured with home grown organic ginger and coriander

SALADS
Warm Red Quinoa and Tropical Kale
with asparagus and chopped parsley, dressed with a drizzle of extra virgin olive oil

Herb Roasted Pumpkin and Chicken Salad

With chilly tamarind dressing and toasted pine nuts

Lettuce Roulade with Smoked Corn Puree

Feta cheese, nuts and vegetables stuffed wraps on a bed of couscous

Organic Spinach and Ricotta Gnocchi

with butter and sage sauce

“Catch of The Day” from The Banās River

mustard marinated fish with saffron and almond infused Escalada sauce

Grilled Country Chicken, Glazed with Aged Balsamic

stuffed chicken with aged cheddar, sautéed mushroom, and arugula salad from the Sher bagh garden

PUDDINGS & DESSERTS

SUJÁN Handmade Chocolate Pralines
Hand crafted pralines with the finest dark chocolate

Freshly Cut Seasonal Fruits

With crème of Ricotta and a drizzle of raw Himalayan

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