Geet Indian Restaurant menu

Geet Indian Restaurant

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OLD MENU

Last verified or updated by the venue on 2nd Sep 2025.

--- This menu is a sample menu designed to showcase what the restaurant offers & it may differ from the exact menu available. Kindly contact the restaurant if you have any questions. ---

FIRST IMPRESSIONS VEGETARIAN

“At Geet we always source and utilize organic sustainable products and never source endangered species for our menu.” Thus Geet is not a simple meal but a ceremony. First the "TASH-T-NARI" is passed around so that you can wash your hands, and it would be sacrilege to use anything but your fingers to eat this meal

SAMOOSA CHAAT

Punjabi samoosa delicately laced with tamarind coriander yogurt chutney

COCONUT AND BEETROOT SOUP

Decadent coconut cream and beet puree soup

ONION BEETROOT TANGLE --- MUMBAI

Sliced onion and beetroot in chef’s specialty spice, deep fried and laced on

ARBI AND BEETROOT KI TIKKI- GEET

Delightful little pan fried rounds of beetroot, sweet potato and corn served with riata

CRISPY VEGETABLE CHILLI – GEET

Garden fresh vegetables sautéed in Schwann sauce

BAKED PANEER PINWHEEL

Indian coriander pesto, delicately tossed, in malia marinating with cardamom scented

PANEER LASSONI KEBAB

Marinated ricottas of cottage cheese, stuffed with mashed potatoes and nuts

PEPPER PANEER CORNET

Smoked papadum Stuffed with Paneer Bhurji Deep Fried

RARAJMA AND CORN TIKKI MACAROONS

With palak paneer burgee

GEET'S GOURMET KEBAB

All Gourmet kebabs below are made in lamb and chicken.

CHICKEN- R85 .00

LAMB- R110.00

FISH – 125.00

TOMATO CHOW PATTY KEBAB – GEET

Tomato and yogurt coated meat tikki, delicately spiced in Geet Specialty herbs and spices and char grilled

TAMARIND, DATE COFFEE KEBAB – GEET

Boneless meat magically marinated in sweet sour, and olive marinating, Geet Specialty Herbs and spiced

ANARKALLI KEBAB – KERELA

Meat kebabs with pomegranate morel flavor napped powa tempered in mustard seeds

RESHMI ZAFFRANI KEBAB

Meat marinated with saffron, spices and hung curd char grilled layered on a bed of beetroot soil

DILLKHUSH KEBAB – LAHORE

Meat marinated in sweet and sour spicy herbs stuffed with melt in your mouth cheese

PESTO KEBAB –NORTH INDIA

Basil and pine nut flavored with silky smooth cashew marinate

SEAFOOD TRILOGY

Coriander-sesame salmon, olive scallop Amritsar hammour, saffron mash

GUNPOWDER COCONUT PRAWNS

Tandoori South Indian spiced prawns, coconut raita

FRONTIER CHICKEN

Pulled chicken cutlet, red pepper chicken tikka avocado-onion salsa

CHICKEN TIKKA DUKI

Tomato-parmesan chicken tikka, dal maharani chicken tikka Chow patty bhaji

KAPI CHOP

Madras coffee-soy lamb chop, wild mushroom sauce smoked cashew-goat cheese samoosa

SEEKH KOFTA

Lamb Seekh kebabs, walnut-labnah heart lamb kofta

KABAB PLATTER

Amritsar machi, lamb Seekh kebab, tomato-parmesan chicken tikka

GEET'S GOURMET KEBAB'S

NAWABI NOORJAHNI

Fluffy chicken stuffed with mixed dried fruit and marinated in cashew nut paste and char grilled

CHATPATA KEBAB – MUMBAI

Lemony mint and cashew nut paste, tempered with herbs and char grilled. Napped with Sautéed onions and seasonal Corn and organic greens

CHOHKRI KEBAB

Duet of chicken and lamb a two side mouth watering appetizer

FRONTIER KEBAB

Pulled chicken cutlet, red pepper chicken tikka avocado-onion salsa

CHILLI GARLIC SCALLOP

Mein moilee sauce, crab bonda Watermelon-ginger juice

MURGH MALAI CHOCOLATE KEBAB

Chicken marinated and cashew nut paste and cardamom coated with chocolate

PISTACHIO CROQUETTE

Rich lamb and chicken filling is coated in a pistachio crust in these tasty

ZAZZY SCALLOPS, RAWA PRAWNS

A combo of scallops and jazzy prawn lolly, and amazing flavored

VEGETARIAN GARDEN

VEGETABLE BEGAM BEHAR

Delicate with mashed mix vegetables balls cooked in tomato sauce

AUBERGINE AND GREEN CHILI SALAN- GEET

A twist to the Hyderabad mirch ka salan, this one is made with aubergine, coconut and poppy seeds.

KATLI - PUNJAB

Pan fried aubergine stuffed with homemade cottage cheese and butter nut, smoked chili chutney This Punjab dish is simple, healthy and yet is own fascination

HYDERABAD MIRCH KA SALAN

Hyderabad preparation of fat chilies’ and peppers cooked in ground peanuts and sesame

JALANDHARI GOBI BHURJEE

Cauliflower kheema braised in North Indian spices, fresh chenna, peas and tomato masala

GAJALI MASOORI - HIMALAYA

Spinach puree, homemade cottage cheese and green peas. Most exotic of the herbal India traditionally ever green state warm lashes of vegetables

SHOBJI GARLIC

Fried mushroom, potatoes and cauliflower, cooked in special spices and herbs.

MALAIDAR SAAG

Spinach puree simmered with lashings of green chili and garlic finished with fresh coriander

LENTIL FLAVOURS

An exclusive experience to quench your thirst for food and tantalize your taste buds!

PALAK MUNGORI - KARACHI

Fine cut leaf spinach, cooked lentils simmered with gram flour and matured coconut milk and freshly pounded coriander

DAL MAHARANI

A Punjabi delicacy of slow cooked urad dal and rajma enriched with fresh cream

DHAL MASALDER (LENTILS)

Chana, mog and moss oral dall cooked together with spice and herbs in butter ghee. Garnished with fried onions and coriander

CHICK PEA AND YELLOW DHAL THADKAWALI

Yellow lentils soaked overnight in herbs pouches over a char grilled oven, tempered with Cumin and Kashmir chili soft satin flavor

MAHARASHTRIAN VARAN/DAL:

A light and easy to prepare vegan Indian dish (varan) made of split pigeon peas/Tovar dal from the Indian state of Maharashtra

KABULI CHAANA MASALA

Chickpea masala curry flavored with carom seeds, amchoor & anardana powder

DOUBLE DHAL THADKA

Black and Yellow dhal a decadent flavor of Geet Chefs Specialist

VEGETABLE KOFTA BONANZA

ROGAN KOFTA

A gentle decadent vegetables in green yellow and red kofta made in Rogan gravy

SHOBJI KUFTA BHUJON

Lightly spiced mixed vegetable balls cooked in spicy sauce with mushrooms, baked tomatoes and capsicum. Garnished with spring onions and coriander

APRICOT KOFTAS IN KORMA SAUCE– AMIRITSAR

Juicy apricots stuffed with a mélange of spices and nuts stuffed in potato and paneer to render a spell

SUBZ KOFTA KORMA – AMIRITSAR

Vegetable barrels cooked in rich korma sauce

KHUMBI TIKKI SAAG -– AMIRITSAR

Crisp mushroom tikki’s in spinach braised with garlic and cumin

ANISEED ARBI BEETROOT KOFTA

Beetroot mashed with aniseed, simmered in and exotic nutty creamy cashew nut gravy

GOLI MASALA - PUNJAB

Organic greens steamed and mashed stuffed with homemade cheese in saffron sauce

RISTA SHAM SAVERA GREENS – DEHRADHUN

Chef’s specialty homemade cottage cheese cooked in tomato saffron creamy gravy and spinach

TORAI AUR WADI- PUNJAB

Ridge ground lentil dumplings simmered with potatoes, tomatoes and green peas A popular Indian dish “Wadi” Lentils are seasoned and made into dumplings and then simmered in yoghurt tomato gravy.

MANGOCHI PAKAURI

Bite size Mung lentil fritters spiced with red chilies, simmered in mixed dhal Flavored with buttermilk and fenugreek leaves

GIRI KOFTEH

Grated coconut Kofta spiced with pounded chili and cumin simmered in silky coconut milk flavored with curry leaves and hint of tomato

KUNDAN KOFTA

Crisp gram flour marbles stuffed with tart nuts, simmered in aromatic onion gravy

MANGOCHI PAKAURI

Bite size Mung lentil fritters spiced with red chilies, simmered in mixed dhal Flavored with buttermilk and fenugreek leaves

MADHUR AMLA

Char grilled spiced paneer, tossed in sweet citrus masala flavored with maize and nutmeg with a topping of vegetables

PANEER – FLAVOURS

PANEER MAKHNI- PUNJAB

Paneer in a creamy tomato-fenugreek sauce

PANEER KHASA

Artisanal hand crafted tomato flavored paneer simmered and fresh tomato gravy, delicately, spiced with Fenugreek seeds.

PANEER SHVET

Paneer layered spiced dates, simmered in white gravy spiced in star anise.

LAGAN KA PANEER- GUJERAT

Homemade cottage cheese, simmered in a tomato and onion gravy flavored with chefs

PALAK CHAAMAM

Scoops of paneer simmered in leafy spinach gravy, infused with sundried Fenugreek leaves flavored, with cinnamon.

SHAHI PANEER- PUNJAB

Shahi Paneer is the slightly richer version of Paneer Makhani or Butter Paneer (the vegetarian counterpart of the famous Butter chicken).

PESTO PANEER- PUNJAB

And amazingly different flavor with coriander and spinach flavor source heavily creamy

BHATTI DA PANEER -DEHRADHUN

Tandoori paneer, tawa pulao, beetroot galauti, garlic riata

PANEER DUM ANARI – LAKHNOWI

Spiced paneer, tomato onion sauce, coriander root, yogurt, pomegranate

PANEER NIMBU PAYZA – BENGALI

Cottage cheese in lemon, lime scented with delicate onion and tomato gravy

SHABNAM MALAI PANEER MASALA – AMIRITSAR

Mushroom and cottage cheese paneer with delicate blend of clotted cream and herbs

PANEER LAVANG LATIKA- DEHRADHUN

Cottage cheese escallops stuffed with creamy khoya and mixed nuts, finished in a smooth fresh tomato and cashew nut based gravies laced

NIHARI VEGETABLE PANEER MASALA– AMIRITSAR

Spinach Pure with lentils, all garden vegetable and homemade cottage cheese

GOURMET FOOD INSPIRATION

INTRODUCING THREE PILLARS OF GEET CUISINE PROGRESSIVE

INDIAN CUISINE

FOOD IS THE AMBASORDOR OF THE NATION

THE PROGRESSIVE INDIAN THE KEBAB TRAIL ICONIC INDIAN CURRIES

PATRANI JHOL – GOA

Boneless fillet cooked Bengali flouvered, meat gently cooked in coconut cream

MIRZA HASNU – DEHLI

Boneless pieces meat cooked, broccoli puree, broccoli heart salan.

KAWARAMA – MADRAS

Meat cooked with Indian pickling spices, yoghurt and onion.

NIMBU PAYZA – BENGALI

Meat in lemon, lime scented with delicate onion and tomato gravy.

AWADHI KORMA – DEHLI

Lamb leg, caramelized onion, cashew nut, saffron, kewra water.

AKHROTI – LAKHNOW

Lamb slow cooked with onions, toasted walnuts, black cardamom and mace.

PATIALA SHAHI - PATIALA

Simmered in a light sauce with onions, tomatoes and mild spice.

GASSI– LAKHNOWI

Deboned meat cooked in coconut, dried chilies, and coriander

LABABDAR– LAKHNOWI

Deboned meat tikki, tomato onion sauce, fenugreek

ANANAS HASH– LAKHNOWI

Succulent meat cooked in a coconut creamy dish, fairly a hottest dish.

NOORGEHANI- DEHRADHUN

Boneless chicken cooked in onion tomato with red wine and spiced with coriander

NIHARI NILGRI KURMA – MADRAS

Deboned meat in a decadent coconut and creamy, curry leaves and coconut flavored

PEPPER CHETTINAD – MADRAS

Another popular cuisine from the south is the Chettinad cuisine- the food native to the

Chettinad region of Tamil Nadu state in South India..

NADAN CHEMEEN CURRY- DEHRADHUN

Malabar shrimp curry with coconut, curry leaf, ginger and fennel

TELLICHERRY – MADRAS

Boneless breast, tellicherry peppercorn sauce

KASIRI MAKHMALI MALIA – DELHI

Gentle creamy gravy with saffron and cashew nut flavoring cooked with deboned meat of your selection

KALUNJI AND SEASMIES MALSALA -MAHARASHTRA

Meat cooked in special tomato gravy, and fig and honey combination

KOLIWADA MASALA - MAHARASHTRA

An authentic Maharashtra dish cooked in a light onion, garlic and ginger and tomato homemade gravy

TAWA TAK-KA-TAK

TAWA TAK-A-TAK dishes cooked on the griddle (The Tawa). The taste sensation is both bold and refined, so whether you try a completely new dish or opt for an old favorite, these dishes are all served to your table on a traditional tawa. We employ the iron griddle for cooking, using the Tak-a-Tak method- One of the finest techniques of cooking in Indian Cuisine.

CHICKEN- R155.00 OSTRICH– R200.00 DUCK- R200.00 LAMB – R185.00 PRAWN – R185.00 FISH – R185.00

BUTTER MAKHNI – NORTH INDIA

Char grilled boneless meats cooked in butter and satin smooth tomato creamy gravy

BADAMI –MULTAN / HYDRABAD

Tender boneless meat cooked in crushed almond and cashew nut cream sauce tenderly spiced

MALAI MILAN CHELLO – MULTAN

Mouth melting morsels of boneless meats laced with cream, cardamom and cheddar

CORIANDER SCENTED CURRY WITH APRICOTS- KERELA

Authentic yellow curry paste used in a wide variety of dishes simmered in curry leaves, cooked with apricots

REZALA – BAY OF BENGAL

A Bengali curry made in luscious creamy white gravy. Meat infused with deep, rich flavors of cashew nut, Cream, khoya (reduced milk) and coconut.

DHOI – DELHI

Tender boneless cubes braised in cumin, mustard seeds with thick yoghurt and pungent saffron. Flattered paneer kofta in a onion gravy and dressed with roasted

GOURMET MEAT – LAMB FLAVOURS (NEW)

An exclusive experience to quench your thirst for food and tantalize your taste buds!

CHICKEN - R155.00 OSTRICH – R200.00 DUCK- R200.00 LAMB – R185.00 PRAWN – R185.00 FISH – R185.00

SEYAL- MAHARASHTRA

Cubed lamb cooked slowly in its own juices with caramelized onions and ripe Tomatoes, spiced with ground coriander, cumin and ajwain. This is a specialty from Maharashtra, a signature dish of the Sindhi community.

DALCHA – HYDERABAD

A famous meat curry from Hyderabad. It is made with yellow lentil of host of spices.

GOAN DISHES - GOA

A tangy addictive preparation of lamb cooked with tamarind and Goan spice paste

GOSHT AWADHI KORMA- DEHLI

Boneless lamb leg, caramelized onion, cashew nut, saffron, kewra water

SHAHI LAMB SHANK- NORTHERN INDIA

Black cumin rose curry, saffron honey foam

NALLI GOSHT- NORTH INDIA

Braised nali lamb chops, chili, ginger, yogurt onion sauce, green cardamom

CHUGUR GOSHT – HYDERABAD

A famous dish in Hyderabad .Chugur (tender tamarind leaves) cooked with mutton pieces is tangy and super delicious delicacy served with rice is loved by Hyderabad’s

TARIWALA - GHARIWALIA

simple delicately prepared home style spicy chicken curry with fresh herbs

GHOSHT HARISA- GHARIWALI

Boneless lamb shredded cooked with rich heavy spice from the north in tomato gravy

BALCHO – KERELA

Ginger-chili lamb, spiced lamb jus, broccoli florets, curry leaf

ROGAN JOSH - DELHI

Succulent pieces of lamb cooked in a saffron and onion gravy

GOURMET COASTAL DELCACIES – FISH AND PRAWN FLAVOURS (NEW)

An exclusive experience to quench your thirst for food and tantalize your taste buds!

RASAM PODI PRAWNS – MADRAS

Tava queen prawns in South Indian spices, lime, and coconut chutney

PRAWN BEPUDI MASALA

Tandoori roasted prawns, rich spicy & tangy tomato & onion gravy braised, ginger, onion sauce, green cardamom

COCONUT LIME PRAWNS - KERELA

A western coastal prawn preparation with the delicate flavors of coconut, lemongrass lime leaves and kicks of roasted red chilies

PRAWN LA JAWAB

Star anise scented Tawa Prawns Masala on top of Grilled Aborigine Rolls stuffed with Classical Punjabi Bharta, napped with Clove scented Curry Foam

MACHLI TAAR KORMA - KERELA

Fresh catch of the day (Macchi) cooked in curry leaves flavor onion & tomato sauce

NAWABI TAVA

Chicken and prawns cooked with tomatoes, onions and aromatic spices, served sizzling.

NEPALESE KA MOKAL

Combo of chicken lamb and prawn cooked in heavy tomato spicy gravy

KING OF BRIYANI’S

Biranj is a term referred to as ‘Biryani’, which means fried before cooking. It was brought to India by ‘Taimur the Lame’ in the 14th century from Persia, the humble rice dish made its way to the shahi bawarchi khana, where it combined with the Indian pulao to transform into the stately Biryani eaten all over the world. Served with MASALA riata

WILD MUSHROOM BIRYANI

Basmati rice tossed with shitake, morels and button mushrooms topped with caramelized onions

BANARASI VEGETABLE BIRYANI

Basmati rice with assorted vegetable and paneer enriched with khoya and dry fruits

ROGANI PANEER BIRYANI

Basmati rice with dry fruits and paneer cooked in Kashmiri Rogan josh spices and saffron

AWADH BIRYANI

Choice of your meat marinated in chef’s northern Indian herbs and spices

MAHAKNWALA BIRYANI (Butter chicken flavor)

Tender pieces if meat gently cooked in herbs and spice steamed in saffron rice

ROGAN BIRYANI (Rogan Josh flavor)

Tender pieces if meat gently cooked in herbs and spice steamed

NEPALESE BIRYANI

Succulent lamb, Chicken and prawns cooked in saffron Basmati scented, rice served with riata Hyderabad is the food lover paradise and Dum Biryani is the one of the

popular dish in this paradise.

LAMB SHANK BIRYANI

Exotic lamb shank cooked in saffron rice with a delicately flaky pastry

FROM THE RICE FIELD

COCONUT PULAO

Aromatic basmati rice sprinkled with toasted coconut and fresh fragrant coriander

CORIANDER PULAO

Basmati rice cooked and laced with coriander and curry leaves

MUSHROOM PULAO

An excellent marriage of soft rice cooked in mushroom and spices “excellent”

BURNT GARLIC PULAO

Basmati rice cooked and laced with coriander, curry leaves and olive oil burnt garlic

PESHAWARI PULAO SIGNATURE

Basmati rice cooked with sweet tutee fruity, dried fruit and nuts

MOTI PILOE

Rice cooked and cooked with green garden peas and cheek pea’s coriander scented

SAFFRON PULAO SIGNATURE

Basmati rice cooked and laced with coriander and saffron

CRISPY VEG FRIED RICE - SIGNATURE

Basmati rice cooked and laced with coriander with seasonal crispy vegetable in schwezan

AMRTISARI PULAO

Basmati rice cooked with seasonal paneer, tutee fruity and ginger

ZARASHT PULAO

Long grain basmati rice cooked with sweet and sour berries native to Kashmir style

BAKED CANVAS BASKET - NAAN BREAD

Let food be your medicine and medicine be your food. Naan is an essential accompaniment to hot meals. It is considered as a staple food in South and Central Asia. During Mughal times, Naan was a popular breakfast food and was eaten with kebabs. Geet’s Naan bread is baked in a bee hive shaped clay oven and it comes in a large variety of flavors.

CHURI NAAN

GARLIC & OLIVE NAAN

HONEY & CORIANDER KULZZA

JALAPENO NAAN

BADAMI NAAN

MASALA CHEESE & TOMATO NAAN

CHOCOLATE AND ALMOND NAAN

Unleavened bread stuffed with almonds and chocolate

PESHWARI NAAN

Unleavened bread stuffed with dried fruits and raisins baked to a succulent sweetness

CHEESE CHILLI AND CORN

Unleavened bread from fermented dough and flavored coriander laced with chili corn and cheese with coriander

BEET AND SUNFLOWER SEED KULCHA

Indian flat bread whipped with cottage cheese beet and seeds

JODHPURI CHUR CHUR PARATHA, FRESH GREEN PEA PESTO

Green pea with coconut and almond flakes stuffed, sweetly spiced and char grilled

MOLECULAR GOURMET DESSERTS

The Indian royals referred to Desserts as Meetha. They were an indulgent lot and quite naturally, their penchant for luxury extended to their cuisine. Most of them had a prominent sweet tooth and unlike their western counterparts, they did not eat their sweets to close their meal, but instead ate at the beginning or alongside.

GEET.... THE GOOD WIFE

The good sprit- the good food - the good vibes – the good life

GOOLUB JAMMON

Homemade reduced milk flavored in cardamom and milk deep fried slip in saffron syrup

CHOCOLATE SAMOOSAS

Pastry stuffed with chocolate and nuts and raisins served with a choice of ice cream

Orange Quinoa Sevaiyan

Homemade orange flavored vermicelli creamy combined with malia ice cream nested and silver foiled

KULFI MERINGUE FRUIT MADNESS (Chefs specialty)

Homemade Meringue, Fresh fruit on with happiness the Geet way

“INDIAN ICE CREAMS”

Ask your server for availability as these desserts are made in house so can be limited

MANGO AND PISTACHIO OPERA CAKE ICE CREAM

Three layers of kulfi ice cream with bondi and almond layers Geet Specialty

HOME MADE

RABARI MALIA ICE CREAM

MANGO CARDAMOM SCENTED

PISTACHIO AND SAFFRON SCENTED

ROSE SCENTED WITH ROSE ESSENCE

“SWINGING WITH FLAVOURS OF SWEET –DESSERTS”

CHARDONNAY FIG & HONEY SORBET

LEMON SORBET or MANGO & CHILLI

BERRIES OF THE FORREST Sorbet

ICE-CREAM -CUSTOM MADE FLAVOURS GELATO, VANILLA & CHOC CHIP

CHOCOLATE & NOUGAT GELATO , MANGO GELATO

VEGETABLE NIRVANA

How can you tell a chili bean from a regular bean? The chilly one wears a shawl. Let my words, like vegetables; be tender and sweet, for tomorrow I may have to eat them. When is a cucumber like a strawberry? When one is in a pickle and the other is in a jam.

GREEK SALAD

A rough country salad of juicy tomatoes, crisp cucumber, sliced onions, green pepper, feta cheese and black olives.

CAPRESE SALAD

Grilled tomatoes and cottage cheese on a bed of grilled aubergine laced with basil What is a Honeymoon Salad? Lettuce alone, with no dressing. Chefs’ specialty

PAPAYA SALAD

Geet’s famous papaya salad, tossed in date and tamarind sauce with crunchy cashew nuts, Fresh lemon grass and sesame seeds

SOFT HUES -TONGUE TEASERS

Riata is a side dish in Indian cuisine which is made by blending thick yogurt with various fruits, vegetables, and spices. Riata is both cooling and spicy, with the yogurt soothing the mouth while eating spicy food, while the chilies which are frequently used in riata keep the taste buds on their toes.

CUCUMBER RIATA

Yogurt, with garden fresh cucumber lightly spiced with chat masala

APPLE, POMEGRANATE AND ALMONDS RIATA

Yogurt, with garden fresh apple, almonds and pomegranate juice spiced with chat masala

MIX SPICY RIATA

Mint homemade yogurt, with garden fresh chopped onion .cucumber, tomato and spiced chat masala

This Is Related with The Shorelines of Mumbai as Local People Love Chomping on It While Strolling on The Shoreline. It Comprises of Puffed Rice, Sev, Chopped Onions, Potato, Papdis, And Is Covered in Chutney. The Spongy Sweet Firmness of The Bite Makes Appreciating the Beach Unset All Justified, Despite All the Trouble.

ALOO TIKKI CHAAT

This Is a Patty Produced Using Pureed Potatoes That Is Liberally Secured with Dahi and Chutney and Sprinkled with Sev. Its Typically a Northern Indian Delicacy.

DAHI PURI

Pani puri shells are loaded down with a blend of chopped potato and chickpeas and sprinkled over with Dahi, chutney and Sev. It stands demonstration of Mumbai’s innovativeness with flexible foods like Gol gape.

DAHI VADA

Origin unknown but presence everywhere – Dahi Bhalla (Punjab), Doi Bora (Bengal), Thayir Vadai (Tamil Nadu), Mosare Vada (Karnataka) and Perugu Vade (Telangana)

PHUCHKA

Small fried puris either made by wheat flour or by semolina, which is extremely crisp, which is then stuffed with mixture of potato and dipped in a tangy sherbet of tamarind and mint and originated from Bengal.

PAPRI CHAAT

Produced using a blend of papdi, Dahi, chopped potatoes, onions, chutney and embellished with coriander leaves, this bite has its starting points in the Mughal court and is well known all over northern India today.

SAMOOSA CHAAT

Gotten from crushing the samosa flat and sprinkling it in Dahi, tamarind chutney and mint chutney, the samosa chaat is a contemporary assortment that discovers its beginnings in most cosmopolitan urban communities...

SEV PURI

This bite starts in the city of Mumbai and making it is a workmanship. Papdi’ s are orchestrated on a plate after which mashed potatoes are set on top pursued by Dahi, chutney and Sev. It’s a layering-like procedure and the final product is divine

ALLO POKORA CHAAT

Flattened potatoes in lolly pop style spiced and served with tangy date and tamarind mint raita and pomegranate

RAGDA PATTIES

Like The Aloo Tikki Yet with Included Esteem. This Mumbai Staple Comprises of An Aloo Tikki That Is Secured with a Dhal Produced Using White Chickpeas Known As “Raga”. Furthermore, Obviously, What Makes It Enchanted Is a Liberal Portion of Chutney and Se

“PANI PURI - GOL GAPPA”

The story of Paani puri can be connected to chapatis. The cavern artistic creations show wads of dough being made, and how, in Harappan sites, flat metal and earth plates have been seen, which resemble the present day Tava. Consequently, chapatis may have a long history, thus do puris.

Tamarind, whose water-soaked adaptation is the pillar of pani puris today, was developed in India in ancient occasions. Tamar-ul-Hindi — product of India — is how it was alluded to by the Arabs and Marco Polo alludes to it in 1298 AD as tamarinds.

MINT PANI PURI

Marble Crispi Puri Stuffed and With Mint Water > Mouth Bombs

BEETROOT PANI PURI

Homemade Crispy Puri Laced with Tangy Filings And beet Chutney

BOONDI PANI PURI

lentil and tangy stuffed with mango mint water

CHOCOLATE PANI PURI

Nutty Flavour Dipped in Chocolate

SEASONAL FRUIT MANGO PANI PURI

Crunchy Fruit Flavour Dipped in In Mango Minty Water

PANI PURI MALIA ICE CREAM PANI PURI

Chefs speciality crispy puri stuffed with Malia ice cream

PANEER PATAKA

Panner Burji Drizzled with Tamarind Coriander Tangy Water

PALAK PATA CHAAT

Baby Spinach Chaat Go Crazy For

GHEWAR CHAAT

This Is a Very Unique Concept Like Ever Before

“DASTARKHWAN”

TAK KA TAK | CHICKEN- R230 | TAK KA TAK LAMB– R255 | TAK KA TAK PRAWN – R 320.00

Tak Ka Tak Butter Chicken

Tak Ka Tak Coconut Lime Prawn

Tak Ka Tak Rogan Lamb

Tak Ka Tak Nally Ghost

Tak Ka Tak Andra Madras

Tak Ka Tak Just Kebabs

QUICK LUNCH - RICE BOWLS SPECIALS

VEGTABLE – 165 .00 |CHICKEN – 175.00 | LAMB – 185.00 | PRAWN – R200.00

VEGGIE RICE BOWL

combination of basmati rice with vegetable Kolhapur and veg samosa, baby butter naan

CREAMY PANEER RICE BOWL

Combination Of Basmati Rice with Paneer Makhni and Veg Samosa Baby Butter Naan

METHI MATAR TAWA PULAO

Combination Of Basmati Rice with Spinach Peas and Veg Samosa Baby Butter Naan

BUTTER CHICKEN

Combination Of Basmati Rice with Butter Chicken Samosa Baby Butter Naan

ROGAN GHOST

Combination Of Basmati Rice with Lamb, Lamb Samosa Baby Butter Naan

ACCOUMPANIED WITH TRIO CAPSICUM LEMON RICE

Combination Of Basmati Rice with Vegetable and Veg Samosa Baby Butter Naan

VEGETABLE BONANZA

PANNER MANCHURIAN

A Magical with Ultimate Twist Is Dish That ‘Have You Saying More Please

MAKIA KE DOKLI DHAL

Two-Way Lentil, Lentil Dumpling with Mathi Gravy Dhal, Tempered with Cumin and Ghee

PINNAPLE PANEER

Chargrilled Pineapple and Paneer Luhnow Style in Palak and Pistachio Creamy Gravy

METHI MALIA MATAR

A Hearty Packed with Spinach and Fenugreek, Garden Peas Gravy Packed with Nutrients and Flavour

DHINGRI KALI MIRCH

Mushroom Packed with Umami Goodness in A Rich Creamy Black Pepper Gravy

SUBZIYAAN DE MILLNIYAN

Seasonal Vegetables Sautéed to Perfection and Oozing of Flavours.

KASUNDI, MIRCH TE ADRAKH DE ALOO

Baby Potatoes Tossed in Kasundi, Green Chili and Ginger Julienne

LAUKI KI SABZI

Calabash And Garden Peas Sautéed in An Onion Tomato Gravy

DHINGRI TE PYAZ

Subtly Spiced Stir-Fried Mushroom with Cabbage and Spring Onions.

DHAL LUOKI

Calabash | Yellow Dhal Chef’s Specialty

LEHSUNI CORN PALAK PANNEER

A Maharashtrian Style | Spinach |Tomato |Cottage Cheese | Garlic Flavour

KHATTE MEETHE BAINGAN

A Delicious Combination of Baby Aubergine| Tomato and Tamarin

DEGI MUTTER MASALA

Roasted green garden peas | tomato | coconut gravy

DAHI ALOO - MUMBAI

Sharing A Family Recipe of Punjabi Dahi Aloo

DAHI ALLO MUTTER BRINGAL

Amazing Flavour of Yogurt Spice | Masala Aubergine | Masala Aloo

LASHUNI AUR LAL MIRCH GOBHI

Cauliflower | Red Peppers | Garlic Gravy

MALIA SABZI

Meti |Malia |Allu Gobi Mutter Masala

SABZI BEGAM BEHAR

Delicate With Mashed Mix Vegetables Balls Cooked in Tomato Sauce.

AUBERGINE AND GREEN CHILI SALAN- GEET

A Twist to The Hyderabad | Mirch Ka Salan| Aubergine, Coconut, And Poppy Seeds.

KATLI

Pan Fried Aubergine Stuffed Cottage Cheese| And Butter Nut, Smoked Chili Chutney.

KESARI MUSHROOM MASALA

Stuffed Morels, Saffron & Cashew Gravy

SUBZI PANCHMAEL

Seasonal Vegetables | kofta | Homemade Garam Masala

HYDERABAD MIRCH KA SALAN

fat chilies and peppers| cooked in ground |peanuts and sesame.

GAJALI MASOORI - HIMALAYA

Spinach puree, | cottage cheese and green peas.

SHOBJI GARLIC

Fried Mushroom| Potatoes, And Cauliflower and Other Veg of Season

KHASMIRI YAKHNI TAMATAR

Yogurt Flavour | With Trio Peppers Creamy Flavour

SPRING ONION SABZI

Freshly Chopped Spring Onion | Green Tomato| Coconut Cream and Chunky Coconut

KASHMIRI DUM ALU

Potato Cubes| Cooked in A Tomato| Cream Base and Flavoured in Coriander.

MALAIDAR SAAG

Spinach Puree |Simmered with Lashings of Green Chili and Garlic | Finished with Fresh Coriander.

BADAMI QOURMA SABZI

Seasonal Garden| Greens Cooked In A| Cream Almond Puree.

BRUSSEL SPROUT MASALA

Fresh Brussel sprout | onion base gravy with coconut cream

KOLHAPURI VEGETABLES

Kolhapur Vegetables | As the Name Suggest Is a Popular Dish of Kolhapur.

BRINJAL WITH ALOO OR PEAS OR MUSHROOM

A Potent Fusion of Potatoes | Aubergines Simmered in Gravy

DHABA STYLE ALLO GHOBI MASALA

Garden Fresh Cauliflower |Pot Potatoes| Tomato Gravy

KASHMIRI GHATA GHOBI

Lentil Dumpling| Cauliflower in A Creamy Gravy

SABZI QOURMA

Seasonal Vegetables |In Coconut Cream | Nutty Paste |

NIZAMI SABZI

A Semi Dry Dish Flavoured in Rich Coriander | Yogurt Flavour.

NALI ALLO MUTTER

Garden Peas| Onion Tomato Gravy|

MUSHROOM MALIA MUTTER

Farm Fresh Mushroom| Garden Peas |Creamy Cashew Nut Gravy

MIX VEGETABLE MEHTI MALIA

Seasonal Vegetable | Fenugreek| Almond Cashew Gravy

MEHTI MALIA AUBERGINE

Grilled Aubergine | In Malia and Coconut Gravy

“VEGETABLE KOFTA BONANZA”

ROGAN KOFTA

A Gentle Decadent Vegetable in Green, Yellow, And Red Kofta Made in Rogan Gravy.

APRICOT KOFTAS IN KORMA

Sauce Juicy Apricots Stuffed with A Mélange of Spices and Nuts Stuffed in Potato and Paneer

SHOBJI KOFTA BHUJON

Lightly Spiced Mixed Vegetable Balls Cooked in Spicy Sauce with Mushrooms, Baked Tomatoes, And Capsicum. Garnished With Spring Onions and Coriander.

SUBZ KOFTA KORMA

Vegetable Barrels Cooked in Rich Korma Sauce.

KHUMBI TIKKI SAAG

Crisp Mushroom Tikki’s in Spinach Braised with Garlic and Cumin.

ANISEED ARBI BEETROOT KOFTA

Beetroot Mashed with Aniseed, Simmered in And Exotic Nutty Creamy Cashew Nut Gravy.

GOLI MASALA - PUNJAB

Organic Greens Steamed and Mashed Stuffed with Homemade Cheese in Saffron Sauce.

RISTA SHAM SAVERA GREENS

Chef’s Specialty Homemade Cottage Cheese Cooked in Tomato Saffron Creamy Gravy and Spinach.

TORAI AUR WADI

Ridge Ground Lentil Dumplings Simmered with Potatoes, Tomatoes, And Green Peas. A Popular Indian Dish “Wadi” Lentils Are Seasoned and Made into Dumplings and Then Simmered in Yoghurt Tomato Gravy.

SABZI KHARIA (INDIAN VEG AVAILABLE)

Garden Greens from Our Organic Farm Cooked with Calabash

METHI MALIA BABY CORN MUSHROOM PALAK

A Creamy Flavour Vegetable Cooked in Creamy Spinach Gravy.

KOFTA DILNAAZ

Vegetable Croquettes | Tomato | Onion | Fenugreek

NARGISI KOFTA

Vegetable Dumplings Onion Tomato Creamy Gravy |Chefs Specialty Spices

MAKHMALI MALIA KOFTA

Cranberry Nuts Filled Panner Kofta Filling, Velvety Tomato Gravy Drizzled with A Floral Saffron Honey, This Is the Most Stunning Malia Kofta

KESAR MALAI KOFTA

Soft Nuts Stuffed Cottage Cheese Koftas in Rich Cashew and Yoghurt Gravy.

NAWABI KOFTA

Malia Curry | Rich Tender Vegetable Kofta| Silky Cashew Nut Gravy

"LENTIL FLAVOURS"

MORADABAD DHAL

Our very special dish dhal with stuffed chana chur from land of Uttar Pradesh

BONDA DHAL

Crispy Medu Vara with Spicy Yellow Dhal

DHAL MAKHNI

A Punjabi delicacy of slow cooked urad dal and rajma enriched with fresh cream.

DHAL MASALDER (LENTILS)

Chana, mog and moss oral Dhall cooked together with spice and herbs in butter ghee. Garnished with fried onions and coriander.

DOUBLE DHAL THADKA

Black and Yellow dhal a decadent flavour of Geet Chefs Specialist

DHAL ALOO MUTTER

Yellow lentils tempered potatoes and peas in amazing burnt garlic and curry leaves.

YELLOW DHAL THADKAWALI

Yellow lentils soaked overnight in herbs pouches over a char-grilled oven, tempered with Cumin and Kashmir chili soft satin flavour.

SAAG DHAL

Yellow lentils soaked overnight in herbs pouches over a char-grilled oven, tempered with spinach puree.

SAAG ALLO

spinach puree creamy potatoes |coconut cream

SAAG BUTTER NUT CORN MUSHROOM MASALA

Spinach And Kale Puree Butter Nut and Corn Masala

CHICKPEA AND YELLOW DHAL THADKAWALI

Yellow lentils soaked overnight in herbs pouches over a char-grilled oven, tempered with Cumin and Kashmir chili soft satin flavour.

KABULI CHAANA MASALA

Chickpea masala curry flavoured with carom seeds, Amchur & Anar dana palak.

“PANEER – FLAVOURS”

LAGAN KA PANEER -DEHRADHUN

Homemade cottage cheese, simmered in a tomato and onion gravy flavoured with chefs.

LABADAR PANEER -DEHRADHUN

Tandoori paneer, decadently cooked in chargrill, laced on a lemon lime gravy.

LACHKNOWI PANEER – LACKNOW

Homemade cottage cheese, tempered in spinach sauce with fenugreek, creamy nutty gravy.

NIHARI VEGETABLE PANEER MASALA– AMIRITSAR

Spinach Pure with lentils, all garden vegetable and homemade cottage cheese

NAWABI PANEER

Homemade cottage cheese marinated in yogurt and herbs and spices cooked in a creamy mint flavour.

NIZAMI PANEER

Homemade Cottage Cheese | Cashew | Raisin | Cilantro Cress

PESTO PANEER

Amazingly different flavour with coriander and spinach flavour source heavily creamy

PANEER NIMBU PAYZA

Cottage cheese in lemon, lime scented with delicate onion and tomato gravy.

PANEER LAVANG LATIKA- DEHRADHUN

Cottage cheese escallops stuffed with creamy khoya and mixed nuts, finished in a smooth fresh tomato and cashew nut based gravies laced.

PANNER BUTTER MASALA

Pungent thick tomato gravy |flavours of Indian spice | coconut cream

PANEER TIKKA RARA MASALA

Shashlik of panner topped with nuts and spice brown onion masala gravy

PANEER DO PYAZA

Cottage cheese | shallots| tomatoes garlic ginger paste

PALAK PANEER

Spinach puree cooked with homemade cottage cheese with chef’s specialty spices.

PANEER CHANDNI

Homemade Cheese, Cashews, Cardamom, Black Pepper Dairy, Tree nuts, Vegetarian

PANEER RARA

Paneer Finger Flavoured | Capsicum | Tomato Gravy

LAHORI PANEER

Creamy Tomatoes Cashew Nut| Saffron | Very Nutty Flavour

KHASMIRI YAKHI PANEER

Rich Creamy Flavour | Shallots and Peppers with Cardamon

METHI MALAI MATTER

Creamy Cashew Gravy | Garden Peas Spiced with Chef’s Speciality Ingredients

DAHI DHAL PANEER

Homemade cottage cheese | yellow dhal| yogurt flavour

DHAL MAKHNI PANEER

Black lentils cooked in tomato creamy gravy with homemade cottage cheese.

PANEER SEEKH PALAK MASALA

Paneer Seekh Kofta | In Spinach Puri |Creamy Flavour

PANEER TIKKA MASALA

Traditional Paneer |Chargrilled | Makhni Gravy

PANEER BROOCLI KEBAB QOURMA

Finger Paneer | Broccoli Morals | In Cashew Gravy

RAJAM PANEER MASALA

Paneer | In Kidney Beans | Flavoured in Makhni Gravy

BUTTER BEANS ALOO METHI MASALA

Butter Beans Soaked and Cooked Overnight| With Potato| And Fenugreek

PALAK CHANA MASALA

Cheak Peas | Spinach and Yogurt Gravy

BRINGAL PANEER FRY

Bringle Rings | Paneer Burji | Tomato Gravy

“NON VEGETRAIN GOURMENT CUISINE” (NEW)

AMRITSARI MURGH - PUNJAB

Roasted Tomatoes, Tandoori Spice Mix, Cream, Garlic Flakes

ANDHARA GREEN CHILLI MASALA - ANDRA

Meat Cooked in Green Onions and Coriander Puree Flavour with Ginger.

AFGHANI MASALA - AFGHAN

Chicken Deboned Pre- Marinated in Yogurt and Coriander Slow Cooked, Semi Dry Curry.

MURGH RAJWADI KEBAB – RAJESTHAN

Pre-Marinated Meat with Cashew Nut Paste, Pistachio Flavoured with Cardamom

SALI BOTI - MUMBAI

Diced Lamb Shoulder in Spicy Rich Tomato Gravy

KOKUM GHOST - KERELA

Coconut, Garlic, Roasted Cumin

CHITRANEE MURGH – KERELA

Homestyle Chicken Curry, Tomatoes, Tamarind, Shishito Chili

CHUGUR GOSHT – KERELA

A Famous Dish in Hyderabad. Chigurh (Tender Tamarind Leaves) Cooked with Mutton Pieces Is Tangy and Super Delicious Delicacy Served with Rice Is Loved by Hyderabad’s.

CHANGEZI MURGH- MADRAS

Old Dish of Abulia Dargah a Rich Mogul Flavour Cooked in Saffron Gravy

CHAMAN GHOST MASALA – MUMBIA

Dry Roast Lamb | And Served with Ginger Garlic Gravy

RAJASTHANI PULLED LAMB – RAJESTHAN

Caramelized Onions, Black Pepper, Ghee, Pickled Shallots

SHAI BARRA SEEKH KEBAB – GEET

Chargrilled Chicken Seekh | Shai Creamy Gravy |Coconut Cream

MAINS COURSE – NON-VEGETARIAN GOURMET CUISINE (NEW)

JAGGERY PRAWN – GEET

Deep Caramel Jaggery |A Shri Lankan Dish | And Mashed Shallots and Chillies Dark Brown

NAWABI TAVA – DEHLI

Chicken And Prawn |, Onions, And Aromatic | Spices Gravy.

KOSHA MANGSHO – KERELA

A Dish So Good a Bengali Specialty | Slow Roasted Lamb on The Bone | Pedicel of Bengal

MURGH SHINWARI KARAHI – KARACHI

Chicken On Bone | Chefs Speciality Hint of Smokiness

TAAR KORMA - KERELA

Fresh catch of the day cooked in curry leaves flavour onion & tomato sauce.

TASALA CHICKEN – MUMBAI

Yogurt |Boneless Chicken | Thick Gravy with Geet’s Home-Made Spice Zest Flavour

RASHMI MURGH MASALA – DEHLI

Makhmali Creamy Gravy Cooked with Debone Chicken | Super Delicious| Trio Bell Peppers

KAALA GHOST – MUMBAI

Slow Cooked Meat | Black Sesame Seeds | Chefs Magical Spices | Lemon Grass

BUTTER CHICKEN- DEHLI

Boneless Chicken Cooked in Butter and Tomato Creamy Gravy.

BUTTER GARLIC SEYAL – MUMBAI

Excellent Tandoori Chicken, Cooked in Onion and Creamy with Green Capsicum Sauce Signature Of “GEET.”

BALCHO – GOA

Ginger – Chili and Lamb Just. Braised In Florets of Curry Leaves.

BADAMI- DEHLI

Tender Meat Cooked in Crushed Almond and Cashew Nut Paste Creamy Gravy Tenderly Spiced.

BEPUDI MASALA - KERELA

Tandoori Roasted Smoked, Rich Spicy & Tangy Tomato & Onion Gravy Braised, Ginger, Onion Sauce,

CORIANDER SCENTED CURRY WITH APRICOTS- KERELA

Authentic Yellow Curry Paste Used in A Wide Variety of Dishes Simmered in Curry Leaves, Cooked with Apricot

COCONUT LIME – KERELA

A preparation with the delicate Flavors of coconut, lemongrass lime leaves, and kicks of roasted red chilies.

PEELI MIRCH AUR NIMBU JHINGA – GOA

A Panjab delicacy known for its bold flavours, belongs to the diverse & culinary tradition of India.

ALLEPY CURRY–- KERELA

A South Indian Style Preparation of Meat Cooked in Coconut Milk Tempered with Mustard Seeds, Curry Leaves, Soured with Amchur (Sundried Mango Powder) And Tamarind.

ANDHRA MADRAS – TAMIL NADU

Simmered In Coconut Cream and Finished in Fresh Coriander and Coconut.

MURGH BARRA – RAJESTHAN

Famous Delhi Style on The Bone Chicken in A Creamy Tomato Gravy

MEEN POLICHATU - MADRAS

Historically Made with Pearl Spot Which Would Break Easily

CHETTINAND PEPPER MASALA – MADRAS

Meat cooked with fennel seeds peppercorn | coconut onion gravy.

DHOI – DELHI

Tender Boneless Cubes Braised in Cumin| Mustard Seeds with Thick Yoghurt| And Pungent Saffron.

DINDIGAL MASALA – MUMBAI

Lamb Slow Cooked |Cardamom and Onion Gravy |Chargrill and Tomatoes Saffron Gravy.

DALCHA – DEHLI

A Famous Meat Curry from Hyderabad| with Yellow Lentil of Host of Spices

MURGH 65 - GOA

Creamy Coriander Flavoured Tikka in Mint and Coriander Creamy Gravy.

MURGH TIKKA MASALA -DEHLI

Boneless Chicken Cooked in A Tandoori Oven Then Cooked in Tomato Gravy.

MUGHLAI GHOST MUSUALAM – DEHLI

Cashew Crème | Fenugreek | Cardamom

MALAI MILAN CHELLO – LUCKNOWI

Mouth Melting Morsels of Boneless Meats Laced with Cream, Cardamom, And Cheddar.

METHI MALA I- LUCKNOWI

The Identity of a Panjabi, Geet’s Specialty That We Relish Flavours to Trigger Your Taste Bud.

NADAN CHEMEEN CURRY – KERELA

Malabar Shrimp Curry with Coconut, Curry Leaf, Ginger, And Fennel

NIMBU PAYZA – BENGALI

Meat In Lemon, Lime Scented| Delicate Onion | Tomato Gravy.

NALI NIHARI – DEHLI

Slow Cooked Lamb on The Bones –Forbidden Fruits

NALLI GOSHT - DEHLI

Braised Lamb Goulash Chil| Ginger, Yogurt Onion Sauce| Green Cardamom

METHI SHAI KURMA – DEHLI

lamb or chicken | Fenugreek | Tomato | Homemade Garam Masala

MUGHLAI MUSUALAM - DEHLI

Cashew Crème | Fenugreek | Cardamom

PUNJABI MASALA - PUNJAB

Punjabi Bhatti Boneless Breast Fillet Cooked Smoked Aborigine-Peas Mash.

PATIALA SHAHI - PATIALA

Simmered in a light sauce with onions, tomatoes, and mild spice.

PITAMBARI – MUMBAI

Two colour flavours of gravy with chef’s specialty cooked in your choice of meat.

DO PYAZA – KERELA

Meat of your choice | Shallots | heavily spiced in tomatoes creamy gravy.

KASIRI MAKHMALI MALIA – DEHLI

Gentle creamy gravy| with saffron and cashew nut |deboned meat of your selection

KALUNJI AND SEASMIES MASALA – MUMBAI

Meat of choice |tomato gravy | fig and honey combination.

MAINS COURSE-LAMB DISHES ON THE BONE AS WELL (NEW)

GHOST BHUKARA- CHENNAI

Old Delhi Style True to Mogul Emperors

GHOST SHAM SEVERE -DEHLI

Spinach |Tomato Lamb Layered in Daylight | Laced with paneer

GHAR KI GHOST – RAJESTHAN

Home-style lamb on the bone curry with onion and tomatoes flavoured with coriander.

GHEE ROASTED – RAJASTHAN

Tandoor Charred | Saffron | Sesame | Toasted Almonds | Pistachio flakes

GHOSHT SALAN – MUMBAI

Meat of your choice tenderly cooked in homemade.

GASSI– LAKHNOWI

Deboned meat cooked in coconut, dried chilies, and coriander.

GHOST MAKHNI – DEHLI

24-Hour Yogurt & Spice Marinade | Tandoor Charred | Classic Creamed Tomato

GHEE ROASTED – RAJASTHAN

Tandoor Charred | Saffron | Sesame | Toasted Almonds | Pistachio Dus

ROGAN JOSH - DELHI

Succulent Pieces of Lamb Cooked in A Saffron and Onion Gravy.

RANG PASSHI GHOST – RAJESTAN

Cumin-Coriander Seeds | Black Peppercorn | Tomato | Onion | Peppers

RAHRRA MASALA – DEHLI

Spicy Mutton Morsels| Cooked in Chilies | Onion Tomato Thick Source

REZALA – BAY OF BENGAL

A Bengali Curry Made in Luscious Creamy White Gravy. Meat Infused with Deep, Of Cashew Nut, Cream,

LAL MIRCH CURRY KHADE MASALA KA GOSHT – RAJESTHAN

Lamb Curry | Cardamom | Nutmeg | Mace | Bay Leaf

MAINS COURSE – NON-VEGETARIAN GOURMET CUISINE (NEW)

MAINS COURSE- NON-VEGETARIAN GOURMET CUISINE

LAAL MAAS – RAJESTAN

On The Bone Lamb | Yogurt | Ginger | Garlic | Kachri

LAHORI – DEHLI

A celebration of Lahore and a warm glow of the festivals of rich Lahore Flavors

LA JAWAB- MAHARASTRA

Star anise scented Tawa Masala on top of Grilled Aubergine Rolls stuffed with Classical Punjabi Bharta, napped with Clove scented Curry Foam

LABABDAR – DEHLI

Lamb morsels tossed in cheesy and creamy onion tomato gravy.

SHAI QOURMA – LACKNOWI

Boneless chicken cooked in creamy cashew nut sauce laced with faint of nuts and raisins.

SAAGWALA - DEHLI

Boneless chicken cooked in spinach and cream sauce flavoured with saffron.

SEYAL- MAHARASHTRA

Cubed lamb cooked slowly in its own juices with caramelized onions and ripe. Tomatoes, spiced with ground coriander, cumin and ajwain.

XACUTI - DEHLI

Coconut Curry | Tamarind | Mustard Seeds | Curry

CHUKAUNI NAPALI – NAPAL

Meat Cooked in Homemade Yogurt |Red Onions Soft Gentle Creamy Dish

GHOST MALIA HANDI

Boneless Meat of Your Choice | Creamy Yogurt | With Cardamon

NIZAMI GHOST DUM

Ols Delhi Style Meat Cooked in Earth Cooking Method Covered with Dough

RATATOUILLE LAMB CIGAR ROLLS

Crispi pastry rolled with vegetable on a basil makhni gravy

RESHMI MALAI GHOST

Boneless Meat | Coconut Creamy| Cashew Nut Cream | Pure Bliss in Every Mouth Full

ACHARI GHOST MASALA – MUMBAI

Meat Of Your Choice Tenderly Cooked in Homemade Achara Masala.

GHOSHT SALAN – PUNJAB

Meat of your choice tenderly cooked in homemade.

KADHAI GHOST – MUMBAI

Choice of meat tossed| coriander | red chili with bell peppers.

GASSI– LAKHNOWI

Deboned meat cooked in coconut, dried chilies, and coriander.

GHOST BHUKARA – DEHLI

Old Delhi Style True to Mogul Emperors

GHOST SHAM SEVERE - MUMBAI

Spinach |Tomato Lamb Layered in Daylight | Laced with paneer

GHOST SHAM SEVERE - MUMBAI

Spinach |Tomato Lamb Layered in Daylight | Laced with paneer

GHOST BIHARI

A Dry Dish to Warm Your Soul Served with Tomato Onion Gravy

BUTTER CHICKEN BOMBAS (NEW)

Cheese |Red Peppers & Tomato Makhni Gravy

SHIKANDARI LAMB SHANK

JEWELS OF THE SEA

MALVANI - GOA

Red Chili Paste | Seafood of Your Choice| Tamarind |Coriander| Curry Leaves

MACHLI BHAJA – MAHARASTRA

Brinjal| Kingklip Fish |Coconut and Tama toe Gravy

COCONUT LIME SEAFOOD BOWL

NAPELESE SEAFOOD MASALA

KING KLIP FISH | DE SHELD PRAWN

BUTTER MAKHNI PRAWN

COCONUT LIME PRAWN AND FISH

Prawns| kingklip fish cooked in coconut creamy gravy with a zest of lemony flavour

GOWEN CRAB CURRY – GOA SQ

Crab portion | tomatoes’ onion tamarind gravy| heavenly spiced with coconut extra

THECHA PRAWNS – MAHARASTRA

Most popular of India cuisine from Maharashtra

MALABAR CURRY – MALABAR

Geet Costal Flavour of Meat of Your Choice Tucking into Curries of GEET Will Give You a Delightful Experience

PATRANI JHOL – GOA

Seafood Of Your Choice Cooked Bengali Flavoured| Meat Gently Cooked | Coconut Cream.

NEPALESE KA MOKAL – NEPAL

Combo Of Chicken Lamb and Prawn

TIGER PRAWNS ARE AVAILABLE IN ALL FLAVOURS SQ

“FROM THE RICE FIELD”

BANARASI VEGETABLE BIRYANI

Basmati rice with assorted vegetable and paneer enriched with khoya and dry fruits.

KALA CHANA MAXICAN RICE

Seasonal Fresh Garden Vegetable Tossed in Chefs Speciality Spice Steamed with Basmati Rice

RAJAMA FRIED RICE

BASAMATI STEAMED RICE TOSSED IN RAJAMA

MALIA MUTTER PANEER KE KOFTE BIRYANI

Basmati Rice | Malia Kofte | Chefs Speciality

ROGANI PANEER BIRYANI

Basmati rice with dry fruits and paneer cooked in Kashmiri Rogan josh spices and saffron.

MAHAKNWALA BIRYANI - (BUTTER CHICKEN FLAVOUR)

Tender pieces of meat gently cooked in herbs and spice steamed in saffron Rice.

ROGAN BIRYANI - (ROGAN JOSH FLAVOUR)

Tender pieces of meat gently cooked in herbs and spice steamed in

AWADH BIRYANI

Choice of your meat marinated in chef’s northern Indian herbs and spices. MASALA

HYDERABAD DUMKI BIRYANI

Meat and basmati rice cooked together in a sealed pot with yoghurt and mint. Scented with cardamom in Dum masala served with raita.

NEPALESE BIRYANI

Succulent lamb, Chicken and prawns cooked in saffron Basmati scented, rice served with riata Hyderabad is the food lover paradise and Dum Biryani is the one of the popular dishes in this paradise.

LAMB SHANK BIRYANI

Exotic lamb shank cooked in saffron rice with a delicately flaky pastry.

NOOR MAHAL MARG BIRYANI

CHICKEN YAKHNI COOKEND IN SAFFRON RICE WITH SAFRON EGGS

COCONUT PULAO

Aromatic Basmati Rice Sprinkled with Toasted Coconut and Fresh Fragrant Coriander.

CORIANDER PULAO

Basmati Rice Cooked and Laced with Coriander and Curry Leaves.

LEMON PULAO

This rice is inspired by the South Indians. Soft basmati rice flavoured drizzled in

MOTI PILOE

Rice cooked and cooked with green garden peas and cheek pea’s coriander scented.

BURNT GARLIC PULAO

Basmati rice cooked and laced with coriander and curry leaves and olive oil burnt garlic.

MUSHROOM PULAO

An excellent marriage of soft rice cooked in mushroom and spices “excellent.”

PESHAWARI PULAO SIGNATURE

Basmati rice cooked with sweet tutti fruity, dried fruit and nuts.

SAFFRON PULAO SIGNATURE

Basmati rice cooked and laced with coriander and saffron.

PANEER PILOE RICE - GEET

Basmati rice cooked and laced with coriander with seasonal creamy cottage cheese

AMRTISARI PULAO

Basmati rice cooked with seasonal pannier, tutti fruity and ginger.

PALAK CHANA PULAO

One pot |black cheek peas | baby spinach steam |with chefs’ specialty spice

CHANA PANEER PULAO

Basmati rice cooked with black cheek peas | paneer beans and ginger.

“FROM THE TANDOOR OVENS”

Awaken your senses and ignite your palate mesmerizing as we unfold the touch of our homemade breads with every meal with distinct Bite after Bite

ROGNI NAAN

Enriched homemade bread from fermented dough flavoured in sesame seeds.

JALAPEÑO NAAN R

Enriched homemade bread from fermented dough and flavoured with jalapeño.

KEBABERIGE NAAN

Fresh Fluffy Bread from Fermented Dough Stuffed with Cheese, Garlic, Kalunji and Coriander.

CHURI NAAN

Homemade Bread Made from Fermented Dough Layered Flavoured in Coconut.

GARLIC & OLIVE NAAN

Unleavened bread topped with olives and garlic baked to perfection.

HONEY & CORIANDER KULZZA

Fresh Fluffy Bread Topped with A Sweet Spread of Honey, Coriander and Onion Seeds, Baked Crisp.

MASALA CHEESE & TOMATO NAAN

Unleavened Bread Stuffed with Cheese and Tomato and Onion.

SAFFRON NAAN

Enriched Homemade Bread from Fermented Dough and Flavoured Coriander and Saffron.

MIX PEPER AND FETA OLIVE NAAN

Enriched Homemade Bread from Fermented Dough and Flavoured Coriander and Feta and Olives.

CHEESE CHILLI AND CORN

Enriched Homemade Bread from Fermented Dough and Flavoured Coriander Laced with Chili Corn and Cheese with Coriander.

BADAMI NAAN

Enriched Homemade Bread from Fermented | Flavoured Coriander Laced Crushed Almonds and Raisins.

MASALA CHEESE NAAN

Cheese Tomato and Onion

ROMALI ROTI

Enriched Homemade Bread from Fermented Dough and Flavoured.

PESHAWARI NAAN

Unleavened Bread Stuffed with Dried Fruits and Raisins Baked to A Succulent Sweetness.

HARA PYAZ KA NAAN

Garden Fresh Spring Onions Lightly Spiced Paneer, And Oven Baked.

“BAKED CANVAS BASKET – KULCHAS”

CLASSIC ALOO PAYAZ KULCHA

The simple flavours of roasted spices make the classic aloo-pyaz kulcha. absolutely delightful, perfectly mirroring the Punjabi culture – simple and humble.

BANARASI TAMATAR KULCHA

Perfectly encapsulating the flavours and richness of the celebrated 'Banarasi Tamatar Chaat' blended with exquisite bocconcini cheese in the stuffing of the kulcha. A flawless combination of diverse food cultures.

MALAI KULCHA

The profound love for cheese is the inspiration behind this alliance. The limited use of herbs and spices elevates the flavours and creaminess of cheese, utterly more invigorating than a regular cheese kulcha.

MASALA CORN AND PANEER KULCHA

Enriched homemade sweet corn and paneer bread from fermented dough and flavoured.

MIX VEGETABLE KULCHA

Enriched homemade bread stuffed with garden fresh vegetable lightly spice and buttered.

MAKAI DI ROTI

Garden Fresh Corn Chili Masala Stuffed

PANEER MAKHNI KULCHA, DRY FENUGREEK BUTTER

Paneer Bhuji Masala Stuffed and Oved Baked

GOBI KULCHA

Cauliflower Masala Stuffed and Oven Baked

MUSHROOM KULCHA, TRUFFLE OIL DRIZZLE

Enriched homemade bread masala mushroom and red onion stuffed oven baked.

BUTTER CHICKEN KULCHA

Enriched homemade bread stuffed with tandoori chicken.

GOURMET BROCCLI PANEER PARATHA

INDIAN DESSERT

GOOLUB JAMMON

GOLUB JAMUN RASMALIA

CHOCOLATE SAMOOSAS

GAJAR HALWA SAMOOSA

GAJAR HALWA WITH MALIA ICE CREAM

GHAJAR KA RASMALIA

GOOLUB JAMBOO SAMOSA

SHRIKHAN DATE AND NUT KHUNAFA

MANGO KHEER

APPLE KHEER

SOJI

GHAWAR

“INDIAN FLAVOUR ICE CREAMS”

Ask your server for availability as these desserts are made in house so can be limited.

Rabari Malia Ice Cream

Mango Cardamom Scented

Pistachio And Saffron Scented

Rose Scented with Rose Essence

“Swinging With Flavours of Sweet –Desserts”

Lemon Sorbet or Mango & Chilli

Berries Of the Forrest Sorbet

Chocolate & Nougat Gelato

Mango Gelato

“SALADS AND RIATA – SIDES”

PAPAYA SALAD

Crispi Garden Green Cabbage | Papaya | Tamarind| Cashew Nut

LENTIL SALAD

Mix Lentil Sprouts with Garden Veg | Orange Vinaigrette Dressing

MIX SALAD

All Gardens Veg Tossed| Pecan Nuts and Dressing

GREEK SALAD

Leafy Salad With | Feta | Olives| Greek Dressing

TANDOORI PANEER AVOCADO SALAD

Roasted Avo| With | Roasted Makhni Paneer

KHABI KAHABI SALAD

All Seasonal Vegetable | Tossed in Cumin Chilli | Sesame Seeds

BRUSSEL SPROUTS SALAD

Just A Perfect Side Dish Served Hot or Cold Slightly Spiced

FRIED RICE SALAD

Basmati Rice Tossed in Cold Vegetable | Butter Nut| Broccoli| Shallots

ROASTED TANDOORI GOBI SALAD

Light Flavoured in Chefs Peanut Pure with Garden Greens

Geet Indian Restaurant

OLD MENU

MENU

Select from the menu.

OLD MENU

FIRST IMPRESSIONS VEGETARIAN

GEET'S GOURMET KEBAB

GEET'S GOURMET KEBAB'S

VEGETARIAN GARDEN

LENTIL FLAVOURS

VEGETABLE KOFTA BONANZA

PANEER – FLAVOURS

GOURMET FOOD INSPIRATION

TAWA TAK-KA-TAK

GOURMET MEAT – LAMB FLAVOURS (NEW)

GOURMET COASTAL DELCACIES – FISH AND PRAWN FLAVOURS (NEW)

KING OF BRIYANI’S

FROM THE RICE FIELD

BAKED CANVAS BASKET - NAAN BREAD

MOLECULAR GOURMET DESSERTS

VEGETABLE NIRVANA

SOFT HUES -TONGUE TEASERS

MENU

VEGETARIAN STARTERS (NEW)

SOUPS

DUMPLINGS

NON-VEGETARIAN STARTERS (NEW)

NON-VEGETARIAN STARTERS

VEGETARIAN & VEGAN CHAATS

“PANI PURI - GOL GAPPA”

“DASTARKHWAN”

QUICK LUNCH - RICE BOWLS SPECIALS

VEGETABLE BONANZA

“VEGETABLE KOFTA BONANZA”

"LENTIL FLAVOURS"

“PANEER – FLAVOURS”

“NON VEGETRAIN GOURMENT CUISINE” (NEW)

MAINS COURSE – NON-VEGETARIAN GOURMET CUISINE (NEW)

MAINS COURSE-LAMB DISHES ON THE BONE AS WELL (NEW)

MAINS COURSE- NON-VEGETARIAN GOURMET CUISINE

JEWELS OF THE SEA

“FROM THE RICE FIELD”

“FROM THE TANDOOR OVENS”

“BAKED CANVAS BASKET – KULCHAS”

INDIAN DESSERT

“INDIAN FLAVOUR ICE CREAMS”

“SALADS AND RIATA – SIDES”

Order Details

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