EVERY DISH HAS A STORY…

RAJ KACHORI
FR PLATES | NF, V
REGION: RAJASTHAN

Semolina shell, chickpea-potato, sweet yoghurt, tamarind, sev, sprouts

The name Raj Kachori comes from the word Raj, meaning royal, reflecting its origin as a dish served to royalty and during grand celebrations in Rajasthan. Raj Kachori, with its intricate combination of sweet, tangy, and spicy flavors, is designed to impress both in terms of taste and visual appeal. Today, it remains a popular delicacy at many Indian restaurants and street food stalls, symbolizing the regal heritage of Rajasthan.  P.S - Each portion ordered contributes to McGrath Foundation in support to cancer.

VEGETABLE SHAMI
FR PLATES | GF,DF,V
REGION: INDIA

Mix vegetable, in-house masala, muhammara, parmesan cheese floss

Shami Kebab, a popular dish in South Asian cuisine, particularly in Pakistan and India. The original Shami Kebab is made with ground meat (usually beef or mutton), lentils, and a mix of spices. It is believed to have originated during the Mughal Empire, with influences from Persian cuisine, where spiced meatballs or patties were common. Vegetable Shami Kebab is a modern adaptation of the traditional dish. This version became more popular as vegetarianism and plant-based diets gained traction, especially in urban areas.

SWEET POTATOES & AVOCADO KI CHAAT
FR PLATES| GF,NF,DF,V
REGION: INDIA

Sweet potato, jalapenos, avocado, chickpea crème, onion, coriander, spice mix

Chaat boasts a rich history that dates back to ancient India. The word "chaat" means "to lick" in Hindi, reflecting the irresistible flavors of these snacks that are simply impossible to resist. Traditionally, chaat combines spicy, tangy, and sweet elements. The Sweet Potato & Avocado Chaat is a contemporary twist on this classic dish, thoughtfully crafted by our chefs with care and creativity.

FRIED PODI CHICKEN 
FR PLATES | GF,NF,DF,CE,NV
REGION: INDIA

Chicken tenders, curry leaf, chilli, rice flour, quail egg

Inspired by the legendary Parinde Mein Parinda: A Lost Dish from Mughlai Cuisine, this dish is rooted in history, where a camel was traditionally stuffed with smaller animals and slow-cooked in a dum for large feasts. Our chefs have reimagined this iconic creation, bringing it back in a new, delightful style for all our guests to savor and enjoy.

PRAWN KOLI'S-WADA
FR PLATES | GF,NF,DF,NV
REGION: MUMBAI

Prawns, spices, golden fried, curry leaf

The Koli people are one of the oldest communities in Mumbai and are primarily known for their expertise in fishing. They have been fishing the shores of Mumbai and its surrounding regions for centuries. Over time, the Koli community began to develop their unique methods of preparing seafood, which led to the creation of Koliwada-style dishes.

LOCAL GHEE ROAST MUTTON 
FR PLATES |GF, NF, NV
REGION: KARNATAKA AND KERALA

Braised goat, ghee roast masala, curry leaf, coconut, set dosa

Mutton Ghee Roast is a classic example of Mangalorean cuisine, which blends Indian and Arabian culinary traditions. The coastal regions of Karnataka and Kerala have long been influenced by trade and cultural exchanges with foreign travelers, leading to the introduction of various spices and cooking techniques. The use of ghee in cooking is a hallmark of this cuisine, and Mutton Ghee Roast showcases the richness of local ingredients, including mutton (goat meat), and the spices native to the region.

MALAI BROCCOLI

TANDOOR | GF,V
REGION: DELHI & LUCKNOW

Charred broccoli, cream cheese, cardamom, yoghurt

Malai Kebab is believed to have been developed during the Mughal Empire (1526-1857) in India, particularly in the royal courts of Delhi and Lucknow. The Mughal emperors loved luxurious and rich dishes that incorporated the use of dairy products like cream (malai), yogurt, and ghee, along with a wide variety of spices. At FR, Malai Broccoli offers a creative vegetarian twist on a classic favorite.

FANAS NU SHAAK
TANDOOR | NF,DF,V
REGION: GUJARAT

Jackfruit, spice blend, berry chutney, bhakri

Majlishi Kebab (Also known as Ghutwa Kebab)

Jackfruit is believed to have originated in the Western Ghats of India and Bangladesh, with the fruit's cultivation dating back at least 3,000 to 6,000 years. Jackfruit is high in vitamins, minerals, and fiber, making it a valuable addition to diets. In recent years, jackfruit has gained global popularity, especially in the Western world, due to its versatility and plant-based properties. Nu Shaak is a term used in Gujarati cuisine to describe a type of curry or vegetable dish. "Nu" is a possessive word in Gujarati, meaning "of" or "belonging to," and "shaak" refers to a vegetable or curry. 

MAGHRIBI PANIR TILAK

TANDOOR | NF,GF,V
REGION: KOLKATA

Cottage cheese, roast spice mix, smoked yoghurt, olive pepper chutney

Morocco and India both experienced significant Arab influence during the early medieval period, especially from around the 7th century onwards. The Spice Route — a network of trade routes that connected Asia, the Middle East, and Europe — played a pivotal role in connecting Indian and Moroccan culinary traditions. Both cuisines are known for their rich and complex flavors, often using similar spices, cooking techniques, and ingredients.

SEPU WADI
LOST RECIPES | VEG, GF
REGION: HIMACHAL PRADESH

Urad dal dumplings, yoghurt and spinach gravy

Sepu Vadi, the authentic Himachali cuisine that has been losing its flavour in the hills has once again carved a place in the hearts of both the locals and the tourists with its authentic taste. We’re bringing back this rare known dish at FR.

QASR-E-PUKHTAN
LOST RECIPES | VEG, GF
REGION: LUCKNOW

Cottage cheese, pumpkin gravy, dry fruits

Qasr-e-Pukhtan is a delectable Awadhi dish. The red pumpkin forms the base for this healthy yet rich and spicy delicacy which is perfect for both your health-conscious mind and your foodie heart. At FR we bring back this dish from the time of the Mughal Period by restoring the old recipe.

MAASH KI DAL
LOST RECIPES | VEGAN, GF, DF, NF
REGION: PAKISTAN

Urad dal, tempering, fresh coriander

Dal in Sanskrit, an ancient Indo-Aryan language, means “to split.” Today, in Hindi, dal can refer to certain dried lentils, beans, or peas in split or whole form or to the dish made from them—a preparation that some researchers date back as far as 800–300 B.C. in South Asia.

KITCHREE
LOST RECIPES | VEGAN, GF, DF, NF
REGION: ACROSS INDIA

Black rice, lentils, fresh herbs, papad chura, chaas

The Indian epic "Mahabharata" is considered to be the first known reference to Khichdi, with the events described in the text believed to have occurred between the 9th and 8th centuries BCE. In the ‘Mahabharata’, Draupadi is said to have fed Khichdi to the Pandavas during their exile.
Khichdi gained popularity during the Mughal era, especially with Emperor Akbar's fondness for the dish due to his frugal eating habits. Nowadays, Khichdi is prepared with regional variations throughout India and is enjoyed as a comforting meal. Our team has curated a delicious Khichdi dish for you to savor.

BHARLI VANGI
LOST RECIPES | GF
REGION: MUMBAI

Brinjal fried, toasted sesame, spices, toasted peanut, garlic yoghurt

This dish is very popular in Solapur’s regional cuisine. The use of peanuts and sesame gives this dish a very unique flavour and taste. Our chefs with their modern take on this dish have elevated its unique flavours.

NATIKODI PULUSU
LOST RECIPES | DF, GF, NF
REGION: ANDHRA PRADESH

Country chicken (with bones), Guntur chilli paste, coconut, curry leaves

Natu Kodi is a dish that features "country chicken" and originated from a prosperous, award-winning model village in Telangana State known for its rich farming and production of crops such as turmeric, corn, vegetables, and seeds. The dish was first popularized in the 1980s by small hotels and gained popularity among farmers for its simple yet spicy taste. Over time, it has become well-liked by locals due to its fiery flavour and unique combination of ingredients. Our chefs have crafted the perfect blend of this spicy dish, perfect for cold winter evenings.

BATTAKH BHAKTAL
LOST RECIPES | GF, NF, DF
REGION: KARNATAKA

Pan-seared duck, onion chilli enriched gravy.

Bhatkal, a small port town on the Arabian Sea near Mangaluru, was a prominent trade centre for rice, sugar, spices, and horses between the 8th and 15th centuries. The town's cuisine is a fusion of Arabian and Konkan styles, influenced by traders from Yemen, Iran, and Iraq who settled on the Konkan coast and introduced their own culinary traditions. Although not widely known in India, our chefs at Foreign Return have explored this region and brought to light some of its unique dishes, including a rare delicacy.

DILI KA BUTTER CHICKEN
REGIONAL CURRIES | GF
REGION: DELHI

chargrilled tandoori chicken, tomato ragout, fenugreek leaves

Butter chicken originated in Delhi, the capital territory of India, sometime during the 1950s. During this time, a man named Kundan Lal Gurjal operated a restaurant in the city, called Moti Mahal. the cooks of Moti Mahal would mix leftover marinade juices with butter and tomato, and then stew the tandoor-cooked chicken in it. This is an internationally-loved delicacy which is an irrefutable truth of the world that often the best things in life are discovered quite by accident.

GONGOORA MAMSAM
REGIONAL CURRIES | GF, NF, DF
REGION: HYDERABAD

Diced goat, seasonal leaves, pickled gongoora leaf

Gongura, an ancient leaf, is renowned throughout Andhra Pradesh for its versatility in various dishes such as pickles, stir-fries, vegetarian and non-vegetarian preparations. It has been a reliable food source for historically oppressed communities and is known for its nutritional value, distinctive sourness, and subtle spiciness. If you're a fan of Saag Gosht, try our version made with Gongura for a unique twist.

MAPPAS KARI
REGIONAL CURRIES | GF, NF, DF
REGION: CHENNAI

Coastal spices, coconut milk, tamarind

Mappas has its origins dating back centuries ago, during the Portuguese colonization of India when Kerala was a major trading port. The Portuguese introduced many new vegetables and signature dishes like Pork Vindaloo, Portuguese Beef Stew, and Barbeque to the Indian food culture. The locals who cooked for them used their traditional Kerala recipes but adjusted the spice level by replacing red chilli powder with coconut milk to make it milder. Our Foreign Return team has perfected this tangy dish, so give it a try!

KAVAKA MASALA
REGIONAL CURRIES | GF, NF, VEG
REGION: NORTH INDIA

Exotic mushrooms, onion tomato gravy, spices

In 1886, Newton showcased some edible mushrooms at the annual flower show of the Horticultural Society of India. Later, in 1896-1897, B.C. Roy of the Calcutta Medical College conducted a chemical analysis of local mushrooms found in caves or mines. The Indian Council of Agricultural Research (ICAR) began cultivating the button mushroom in Solan in 1961. At FR, we enjoy experimenting with various ingredients in our dishes and encourage you to do the same.

ASPARAGUS & WATER CHESTNUT
REGIONAL CURRIES | GF, VEGAN, DF, NF
REGION: SOUTH INDA

Asparagus, chestnut, coconut milk, coastal spices

Asparagus, also known as Shatavari, has a history of use in Ayurvedic medicine for digestive problems. It has been cultivated since 3000 B.C by Egyptian, Greek, and Roman cultures. In India and the Himalayas, it is primarily used for medicinal purposes. Our chefs have curated a unique combination with water chestnuts that you must try!

MADRAS LAMB CURRY
CURRY | GF
REGION: TAMIL NADU

Madras curry masala, braised lamb, coastal spices

Madras curry powder is named after the Indian city of Madras, which is now known as Chennai. When the British arrived in 1604, they used the name to describe all the dishes in the region around the city. In the UK, it is typically made with lamb or beef in curry houses, but it originated as a vegetable dish of Hindu origin in India. Our chefs prepare this dish with lamb to bring back the traditional culture.

GHEWAR, FENNEL CHIKKI, SAFFRON CREAM
DESSERT | CONTAINS NUTS
REGION: RAJASTHAN

Refined flour disc, rabri foam, fennel chikki, nuts

Ghewar was invented by Jaipur's Laxmi Mishtan Bhandar in 1961, after experimenting with kilos of maida and quintals of milk. Gifting Ghewar to married daughter's family is one of the traditions in Rajasthan known as Sinjhara, which falls one day prior to Teej and Gangaur.

SAVAI KA GHOSLA, THANDAI CREAM, SAFFRON MILK
DESSERT | CONTAINS NUTS AND GLUTEN
REGION: NORTH INDA

Roasted vermicelli, saffron milk, thandai cream, nuts

Emperor Shah Jahan once ordered a unique varq with a sunset color to accompany the Eid seviyan offering. This tradition continued until Bahadur Shah Zafar's time, who was known for hand-rolling seviyan from soft wheat dough during fasting days. The Sweet Soul of Eid is a fusion of different elements that complement each other in taste, texture, and presentation. Try this fusion dish curated by our chefs at FR..

BHAPA DOI, TOASTED NUTS
DESSERT | CONTAINS NUTS, GF
REGION: BENGAL

Evaporated milk, yoghurt, saffron

Mishti Doi, a sweet yogurt dessert, is said to have been introduced to Bulgaria 4,000 years ago by nomadic Indian tribes. They used animal skin bags to ferment the milk for the curd. In India, it is a part of the Durga Puja festival celebrated in the Eastern region. Our Chefs have now brought this authentic dish from the streets of Bengal to FR for you to savor!