Ambassador Dining Room

Savory pastry, stuffed with spicy potatoes and peas.

Crisp pastry with mildly spiced lamb filling.

Crunchy fritters of cauliflower, spinach, and potato.

Boneless pieces of chicken tossed with mango powder and tamarind sauce.

Refreshing potato snack flavored with black salt, roasted cumin, and asafetida.

Thinly sliced onions, deep-fried in spicy chickpea batter.

Eggplant layered with fresh tomato and topped with yogurt and mint. Served with garlic naan.

An assortment of meat samosa, pakoras, and onion bhajia.

A classic butternut squash soup from the foothills of the Himalayas, garnished with pear chutney.

A luscious tomato and lentil broth gently perfumed with mustard seeds.

Served with red peppers tossed in white balsamic vinaigrette.

Mixed greens with oranges and goat cheese in a balsamic vinaigrette.

Organic baby arugula with saga bleu, pears, and dry golden grapes.

Non-GMO and organic. Unleavened white bread, baked in tandoor.

Non-GMO and organic. Unleavened bread with ground lamb stuffing.

Non-GMO and organic. Unleavened bread topped with fresh garlic and coriander.

Non-GMO and organic. Unleavened bread stuffed with dry fruits and nuts.

Non-GMO and organic. White bread stuffed with onions.

Non-GMO and organic. Whole wheat bread. Baked in tandoor.

Non-GMO and organic. Layered whole wheat bread.

Non-GMO and organic. Layered whole wheat bread stuffed with potatoes.

Non-GMO and organic. A thin, crisp and spicy wafer.

Mughal biryanis made with basmati rice, nuts, and raisins.

Mughal biryanis made with basmati rice, nuts, and raisins.

Mughal biryanis made with basmati rice, nuts, and raisins.

Mughal biryanis made with basmati rice, nuts, and raisins.

Boneless pieces of chicken marinated, grilled and sauteed in an aromatic masala sauce.

Prepared with garden spinach, green chilies, ginger, garlic, and tomatoes.

Boneless breast of chicken, simmered in a delicate cream sauce with almonds.

Prepared with tomatoes, green peppers, and tamarind.

Cooked in a tangy curry sauce with potatoes and a touch of vinegar.

South Indian style curry made with green chilies and coconut milk.

Tender chunks of lamb gently cooked with creamed spinach.

Tasty melange of lamb, bell peppers, onions, mushrooms and broccoli.

Tender lamb cubes poached in a tangy curry sauce with potatoes.

The famous dish brought to India by the Mughals. Lamb braised in an exquisite cream sauce with nuts and raisins.

Jumbo shrimp sauteed with garlic, ginger, green chilies and coriander.

Backfin crab, prepared in the manner of coastal India.

Spicy fish curry made with the catch of the day.

Shrimp stir-fried with spices and vegetables.

Marinated in lime juice, chilies, and ginger, then grilled and served with tamarind chutney.

Whole pan-fried fish topped with a mixture of roasted garlic, tamarind, and scallion.

Sizzling half chicken spiced and cooked to perfection.

Succulent pieces of chicken marinated in yogurt, lime juice, and chilies.

Juicy breast of free-range chicken marinated in yogurt, lime juice, pistachio, and tandoori spices.

Minced lamb rolls cooked on a skewer over charcoal.

Almond-encrusted. Grilled and served with mint chutney.

Roasted wild salmon with spicy tomato coulis.

Shrimp, skewered and grilled with marinated vegetables.

Vegetable croquettes simmered delicately in a spiced cream sauce.

Spicy potatoes cooked with fresh cauliflower.

Creamed spinach with homemade Indian cheese.

A tasty curry of green peas and homemade cheese.

Okra, dry-cooked with onions and spices.

Roasted eggplant cooked with coriander, cumin, onions, and tomatoes.

Vegetables, homemade cheese, nuts and raisins in a mildly spiced mixture.

A hearty combination of cauliflower, potatoes, peas, bell peppers, carrots, string beans, onions, and tomatoes.

Classic chickpea curry flavored with onions, turmeric, cumin, coriander and mango powder.

The traditional dish of black lentils.

Cooling yogurt with cucumbers and tomatoes.

Savory pastry, stuffed with spicy potatoes, and peas.

Crisp pastry with mildly spiced lamb filling.

Crunchy fritters of cauliflower, spinach, and, potato.

Boneless pieces of chicken tossed with mango powder and tamarind sauce.

Refreshing potato snack flavored with black salt, roasted cumin, and asafetida.

Thinly sliced onions, deep fried in spicy chick-pea batter.

Eggplant layered with fresh tomato and topped with yogurt and mint. Served with garlic naan.

Assortment of meat samosa, pakoras, and onion bhajia.

A classic butternut squash soup from the foothills of the himalayas, garnished with pear chutney.

A luscious tomato and lentil broth, gently perfumed with mustard seeds.

With red peppers tossed in white balsamic vinaigrette.

Mixed greens with oranges and goat cheese in a balsamic vinaigrette.

Organic baby arugula with saga bleu, pears, and dry golden grapes.

Unleavened white bread, baked in tandoor.

Unleavened bread with ground lamb stuffing.

Unleavened bread topped with fresh garlic and coriander.

Unleavened bread stuffed with dry fruits and nuts.

White bread stuffed with onions.

Whole wheat bread. Baked in tandoor.

Layered whole wheat bread.

Layered whole wheat bread stuffed with potatoes.

A thin, crisp, and spicy wafer.

Boneless pieces of chicken marinated, grilled, and sautéed in an aromatic masala sauce.

Prepared with garden spinach, green chilies, ginger, garlic, and tomatoes.

Boneless breast of chicken, simmered in a delicate cream sauce with almonds.

Prepared with tomatoes, green peppers, and tamarind.

Cooked in a tangy curry sauce with potatoes and a touch of vinegar.

South Indian style curry made with green chilies and coconut milk.

Tender chunks of lamb gently cooked with creamed spinach.

Tasty melange of lamb, bell peppers, onions, mushrooms, and broccoli.

Tender lamb cubes poached in a tangy curry sauce with potatoes.

The famous dish brought to India by the mughals. Lamb braised in an exquisite cream sauce with nuts and raisins.

Jumbo shrimp sautéed with garlic, ginger, green chilies, and coriander.

Backfin crab, prepared in the manner of coastal India.

Shrimp stir fried with spices and vegetables.

Marinated in lime juice, chilies, and ginger, then grilled, and served with tamarind chutney.

Whole pan fried fish topped with a mixture of roasted garlic, tamarind, and scallion.

Spicy fish curry.

Sizzling half chicken, spiced, and cooked to perfection.

Succulent pieces of chicken marinated in yogurt, lime juice, and chilies.

Juicy breast of free range chicken marinated in yogurt, lime juice, pistachio, and tandoori spices.

Minced lamb rolls cooked on a skewer over charcoal.

Almond-encrusted. Grilled and served with mint chutney.

Roasted wild salmon with spicy tomato coulis.

Shrimp, skewered, and grilled with marinated vegetables.

Vegetable croquettes simmered delicately in a spiced cream sauce.

Spicy potatoes cooked with fresh cauliflower.

Creamed spinach with homemade Indian cheese.

A tasty curry of green peas and homemade cheese.

Okra, dry-cooked with onions and spices.

Roasted eggplant cooked with coriander, cumin, onions, and tomatoes.

Vegetables, homemade cheese, nuts, and raisins in a mildly spiced mixture.

A hearty combination of cauliflower, potatoes, peas, bell peppers, carrots, string beans, onions, and tomatoes.

Classic chick-pea curry flavored with onions, turmeric, cumin, coriander, and mango powder.

Traditional dish of black lentils.

Cooling yogurt with cucumbers and tomatoes.