Chicken barbeque cooked with butter in Shalimar spices. Hearty and tasty.

The Sultan's recipe! Supreme chicken breast cut butterfly style or a wholesome leg portion. Lightly marinated in spices and lemon juice.


Khyber Pass region delicacy where no feast is complete without this dish. Diced goat cooked with northern spices, herbs and tomatoes in traditional style.

Spinach and cheese cooked with our exotic spices. South Indians love it. They eat it like meat.

Northwestern and Himalayan region specialty. Diced chicken cooked with northern spices, herbs and tomatoes in traditional style.


Ground beef blended with a rare selection of delicious herbs and spices. Barbecued on skewer and tenderly cooked on charcoal.

Ground chicken blended with a rare selection of delicious herbs and spices. Barbecued on skewer and tenderly cooked on charcoal.

Fragrant basmati rice, goat cooked in aromatic spices. A real treat. Not to be Missed.

Available on certain days. Shalimar's own basmati rice. Chicken cooked with exotic spices and a touch of cilantro, peppers and mint. A real aromatic dish.

The queen of tandoor. Tender morsels of boneless breast marinated in a blend of vinegar and spices, and gently skewered to bake over charcoal.

Khyber Pass region delicacy where no feast is complete without this dish. Diced goat cooked with northern spices, herbs and tomatoes in traditional style.


Northwestern and Himalayan region specialty. Diced chicken cooked with northern spices, herbs and tomatoes in traditional style.

A mouthwatering delicacy. Boneless chicken cooked with aromatic ginger combined with a rare selection of herbs and spices.

Delicately cut pieces of chicken breast meat. Sautéed with tomatoes, bell peppers, onions and flavored with various aromatic spices like whole cinnamon sticks and cloves.

The Sultan's recipe! Supreme chicken breast cut butterfly style or a wholesome leg portion. Lightly marinated in spices and lemon juice.

Finely hand-kneaded unleavened dough stuffed with deliciously cooked garlic and baked to a delightful perfection in the tandoor. It is something different.

Unleavened bread baked in the clay oven at a special temperature. Served piping hot.

All-purpose flour layered with butter and stuffed with spicy cooked potatoes.

Tandoori baked bread stuffed with mildly spiced onions and a touch of butter.

Shalimar's own basmati rice. Cooked in a rich stock of savory spices and brown onions and made aromatic with a touch of exotic saffron.

The king of curries. Made with succulent chicken, delicately flavored with saffron and gently simmered in a blend of yogurt and selected spices. You will love it!

North Indian delicacy. Fat removed beef shank cooked slowly in mixed spices. Garnished with ginger, pepper and cilantro.

Relished by Punjabi stalwart soldiers. Grass-fed lamb, cooked with butter with a hint of garlic and ginger over a bed of onions. It is brought to a simmer in Pakistani wild spices. Something to remember us!

Combination of lentils and barley. Mixed with chicken or beef. Slow cooked in authentic spices. Garnished with ginger, onions and cilantro.

Chicken meatballs. Made aromatic with touch of exotic spice zeera (Cumin seeds).

The favorite dish of the Punjabi farmer. A combination of tender morsels of lamb cooked with garden fresh spinach crisp coriander and various aromatic herbs.

Ground beef or chicken cooked with onions, tomatoes, whole ginger and a selection of delicious spices served with potatoes.

A delectable combination of farm fresh spinach cooked in traditional Punjabi masala and brought to perfection in a blend of curried chicken.