CLASSICS
Dal makhani (v,gf)AED 75,00
Khatti dal (v,gf)AED 75,00
Kashiri dum aloo (v,gf)AED 75,00
Palak paneer(v,gf)AED 75,00
Baigan bharta (v,gf)AED 75,00
Paneer pasanda (v,gf)AED 75,00
Subz ki tehri (v,gf)AED 40,00
Steamed rice (v,gf)AED 40,00
Raita(v,gf)AED 40,00
BREADS
Whole wheat -phulka tandoori roti.,lachcha parathaAED 25,00
Naan -plain, garlic, chilliAED 25,00
Kulcha -aloo, paneerAED 25,00
Gluten free - missi roli, ragi roliAED 25,00
CHEF'S TASTING MENU
Since our inspiration behind the menu is traditional food cooked by mom's and grandmnom's across the country, the best way to experience Atrangi is through our tasting menu, where we choose what to feed you exactly how our grandmom's would in our homes!
5 CourseAED 440,00
7 CourseAED 640,00
Our tasting menu can be paired with wine or cocktails. Please ask your server for more information.
SMALL PLATES
Curd rice, nut 65AED 45,00
The very definition of comfort food and a staple across the southern states of India. | Yoghurt, short grain rice, tempered spices, fried mixed nuts with a hint of chilli
Chole bhature (v)AED 60,00
Arguably the most popular breakfast dish from Delhi, a must try for anyone visiting the city. | Puffed bread, chickpea masala, pickled vegetables, fried potato
Charred bhutta (v)AED 45,00
Vendors are usually lined up by the dozens in the streets with charcoal roasted corn, a must during the monsoon season across the country. | Corn ribs, sweetened corn, charred lime, corn butter, house spice, garlic chutney
Pickled doodhi carpaccio (v,gf)AED 45,00
Taking inspiration from the pachadi in Kerala, our version has bottle gourd, an underdog amongst the vegetabies and something that is usually overlooked in most restaurant menus. | Pickled bottle gourd, puffed rice, spiced yoghurt, flavoured oil, fresh mango chutney
Paniyaram (v,gf,df,cn)AED 45,00
A breakfast staple across the country, these pan fried dumplings that are made with fermented lentil and rice batter are a South Indian classic. We use a local spice mix called gunpowder along with a beetroot, peanut and coconut chutney to make our version. | Pan fried dumplings. trio of chutneys. gunpowder
Shakarkandi, sweet & sour, ram ladoo (v,gf)AED 45,00
A post school time nostalgic street food from Northern India, charcoal roasted sweet potatoes that are tossed in a sweet, sour, spicy sauce and served steaming hot! | Sweet otato carpaccio, aam panng, aromats, crispened lentil cake
Crab & prawn thetcha, khakhra (sf,cn)AED 80,00
Thetcha is a Maharashtrian home style chutney, made with roasted peanuts, chilli, garlic and used an accompaniment with various staples. Our version is served with cured seafood on a crisp flaky cracker from Gujarat. | Butter poached prawns, crab meat, thetcha, crisp Cracker
Kesar tandoori prawns (sf)AED 95,00
Another dish that is a gift from the Mughals and is cooked in our charcoal clay oven or tandoor for that perfect char. | Char grilled prawns , poached pear, cardamom
Seafood seekh kebab (sf,gf,cn)AED 80,00
A gift from the spice trade and popularised by the Mughal emperors, Seekh kebabs are called so because of the shape made by wrapping spiced, minced meat around a skewer (seekh) and then cooked over live charcoal. | Prawn & fish, spice mix, lemon cream, strawberry reduction
Chicken malai tikka,tender coconut (nv,gf,cn)AED 75,00
Another gift from the Mughal rule, a dish that is a classic and needs no introduction | Tender char roasted chicken morsels, yoghurt, Cream & cashew marinade, tender coconut glaze
Beel sukka (nv,gf)AED 85,00
A Sukka literally means dry and it is a dish that comes from the Tulu community, settled in the Udupi region of Mangalore. These dishes are known for their heat as they are cooked with tempered curry leaves and dried red chillies | Angus beef morsels, potato jhurri bhaja (roesti), tamarind, eggplant chutney
Duck galawati kebab, ulta tawa paratha (nv,cn)AED 85,00
Necessity is the mother of all inventions. The famous galawat kebabs were invented by chefs for their Nawab who had no teeth but couldn’t imagine a meal without meat. This Awadhi delicacy is usually made with beef or mutton, but our version is done with duck. | Minced smoked duck kebabs, milk & saffron flat bread, mint & yoghurt emulsion
Ros omlette (nv)AED 60,00
A Goan staple consisting of a thin omlette folded over the famous xacuti gravy. | Egg omlette, xacuti sauce, homemade bread
Bohri samosa. kadhi (nv)AED 85,00
East mneets west in this take on two Indian Classics. The Bohri muslimn community in Bengal is known for its keema samosas and in Rajasthan the Marwaris for the kadhi samosa, a dish comprising of a light yoghurt, turmeric and gram flour curry with a flaky samosa and lots of accompaniments. | Beef samosa, kadhi, tamarind
kashmiri kabargah (nv,gf,cn)AED 100,00
Kashmir cuisine has two distinct styles, the pandits & the muslims. These mutton chops are crispy, juicy and subtle in flavour. They are cooked in milk and spices before being fried in rice flour and ghee. The muslim iteration is called Tabak Maaz | Mutton chops, spiced milk, rice flour batter, almonds, mint
BIG PLATES
hofta with date & cottage cheese (v,cn)AED 75,00
A meatball without the meat. India is known for multiple version of the kofta but made with vegetarians in mind. Our version consists of a date and cottage cheese dumpling simmered in a curry of mushroom | Cottage cheese & date stuffed potato dumplings, date & mushroom curry. pistachio
Malabar spinach curry (v,ve,gf,df)AED 75,00
A household recipe fromn Kerala that has travelled the world in many forms but is best served in a hearty, vegetarian version with coconut, spinach and root vegetables. | Sweet potato, Malabar Curry, crispy spinach
Dal chawal (v,gf)AED 70,00
Each household in the country has their own version of this super food. Eaten when one is celebrating a special occasion or when feeling sick. This lentil curry served with rice and accompaniments is comfort in a bowl | Lentil curry, gondhoraj rice, aloo chokha, cherry tomato
Aloo Atrangi (v,cn)AED 75,00
Our team has taken inspiration from the frontier style stuffed aloo. Our version comes with a sour lemon and coriander sauce and crispy spinach | Stuffed potatoes, cottage cheese & pepper, crisp spinach
Kappa meen curry, tapioca (sf,gf,df)AED 120,00
A famous traditional coastal fish curry preparation from Kerala that has tamarind and shallots, served with tapioca as the accompaniment | Freshwater fish, coconut & tamarind sauce. casava, steamed eggplant
Sorshe maach, gobindbhog rice (sf,gf)AED 120,00
A Bengali household staple which our chef grew up with. Pan grilled fish with a mustard sauce and sweet and spicy mango relish. | Red snapper fillet, mango relish, crispy spinach, gobindbhog rice
Poda mangsho, lucchi (Bengali burnt mutton) (nv)AED 120,00
Kosha Mangsho is one of Bengals staple meat curries. Made with mutton, vegetables and mustard oil, our version is a unique take, where we char every ingredient to add anadditional depth of flavour. Served with a pumpkin stew and puffed banana poori | Mutton curry, mustard, pumpkin stew, lucchi
Wagyu beef jadoh (nv,gf)AED 165,00
Aric h and fragrant rice dish of the Khasi tribe of Meghalaya, their minimalistic take on the famous Indian biryanis. A mix of beef slices, coriander and mint cooked with rice, carrots and potatoes. | Wagyu beef basmati rice, pickled carrots, pomegranate
Humaan lobster curry (sf,gf,cn)AED 180,00
This coastal Goan curry comes from the Hindu community that prefers to use the local fruit, kokum as a souring agent instead of vinegar which is preferred by the Catholics in the state. | Lobster tail, coconut milk & kokum curry, beetroot millet, turnip chips
Salli boti, caramel pulao (gf)AED 120,00
Most of the Parsee community in India are settled along the west coast of India and have developed a distinct cuisine which is influenced by Gujaratis, Maharashtrians, Iranians and to an extent Portuguese, who were in Goa. Their love for potatoes gave birth to Salli, a crispy thin potato stick. This accompaniment is a hero on its own but served on top of their goat curry makes this a dish Worthy of its place on any menu | Slow cooked mutton, crispy potato sticks, onion, chilli, caramel pulao
Butter chicken (nv,gf,cn)AED 140,00
Arguably the most famous dish in Indian cuisine, that was invented by mistake by a restaurant called Moti Mahal in Delhi where the chefs were trying to reuse leftovers! | Tandoor grilled chicken, tomato & cream gravy
Mopla chicken biryani (nv,gf,cn)AED 100,00
A rice dish from the Mopla Muslim community of Kerala who can trace their ancestral roots to the Arabs. This is a slightly sweeter take on the traditional Indian biryani with the use of mint, pineapple & caramelised onions | Biryani, onion raita
Lemon chicken, mirchi paratha (nv)AED 120,00
Inspired from a small mom and pop shop that started in 1962 in Ludhiana, Punjab, this version of chicken skewers has a kick from the use of lemon, ginger and coriander stems in its marinade. | Chicken skewers, lemon & coriander gravy, mirchi paratha
Awadhi mutton biryani (gf)AED 120,00
The debate between which is the best version of biryani is a constant one in India. While the Hyderabadi style made with all raw ingredients and ground spices is high on most lists, our version comes for the state of Uttar Pradesh and is a lot more aromatic than spicy. | Mutton, whole spices, basmati rice, burrani raita
