The Natraj Menu

Crispy hollow balls filled with spicy potatoes, chickpeas, and tamarind water. A classic taste experience from North India.

Crispy edible shells filled with spiced chickpeas, yogurt, chutneys, and pomegranate. Sweet, sour, and spicy.

Crumbed samosa on a bed of spicy chickpeas, garnished with yogurt, tamarind and mint chutney, onions and fresh coriander.

Crispy roasted lentil crackers served with three homemade dips: mint, coriander, tamarind and mango chutney.

Three kinds of chicken: Classic, Hariyali, and Malai Tikka. Grilled in the tandoor, served with fresh mint sauce

Served with mint and tamarind chutney. 3 pices

Colorful vegetables with fragrant saffron rice and fried onions, refined using the traditional dum technique.

Homemade paneer, lightly grilled, served on a bed of spicy marinated vegetables with lemon juice, cumin, and fresh herbs.

Tender grilled chicken pieces on fresh leaf salad, served with cucumbers, tomatoes and peppers, refined with a light yogurt and mint dressing – hearty, fresh and balanced.

Finely chopped red onions marinated with fresh lemon juice, green chili, coriander and Indian spices – hot, sour and refreshing.

Aromatic basmati rice with succulent chicken, layered with fried onions, yogurt and spices, slow cooked in dum style.

Tender lamb with fragrant saffron rice and fried onions, cooked using the traditional dum technique.

Colorful vegetables with fragrant saffron rice and fried onions, refined using the traditional dum technique.

Tender pieces of chicken in a mild, creamy tomato and butter sauce, a North Indian classic.

Grilled chicken fillet in an intense tomato and onion sauce with fine spices.

Traditional North Indian curry with chicken, spicy, strong and homemade

Chicken fillet in a fruity, creamy mango sauce, an exotic, mild treat

Chicken filet in a luxurious tomato and cashew sauce, delicately seasoned with garam masala.

Aromatic spiced chicken in a rich nut and onion sauce, according to royal Mughlai tradition

Tender lamb in a creamy Kashmiri red wine sauce with typical spices, full-bodied and deeply aromatic. In a Kashmiri yogurt sauce.

Rustic, slow-cooked street-style goat curry, strong, earthy, and hearty

Lamb in a creamy sauce with dried fenugreek, intense in flavor, mild in spiciness.Chicken Mango

Goa-inspired specialty, lamb in spicy vinegar-chili sauce with garlic and potatoes.

Tender lamb in a delicate almond-cashew cream sauce, mild, creamy and refined.

Veal in a creamy, nutty Mughlai sauce, tender and elegant.

In a curry cream sauce with mushrooms and onions. A fusion specialty.

Tender fish fillets in a creamy almond-cashew sauce with fine spices, mild, noble and harmonious.

King prawns in a traditional Goan coconut curry sauce with mustard seeds, curry leaves and tamarind, exotic, slightly spicy and aromatic

Slow-braised lamb shank in a rich masala jus, served with aromatic spices and tender meat that falls off the bone. With pulao rice and natraj croquettes.

Goan duck curry with roasted coconut flakes, poppy seeds, black pepper and star anise, full-bodied, exotic and deeply spiced. With pulao rice and salad.

Goa‘s green specialty, chicken marinated in fresh mint, coriander, green chili and lime juice, intensely spiced and spicy grilled. With pulao rice and salad

Mushrooms braised with tomato and onion sauce in two textures, with aromatic spices.

Colorful vegetables in curry sauce

Braised baby potatoes with tomato onion sauce.

Smoked eggplant puree with garlic, tomatoes and herbs.

Vegetable curry with dried fruit and tomato butter sauce. With paneer or tofu.

Vegetable balls in creamy cashew korma sauce.

Leaf spinach with paneer or tofu

Slow-cooked black lentils with butter and cream

Yellow lentils with garlic cumin tempering.

Paneer cubes in creamy tomato butter sauce.

Stuffed paneer in nut tomato sauce.

Paneer, peppers, and onions in a tomato and onion sauce. Braised in a kadhai.

King prawns in a chili garlic marinade. Spicy, grilled, and full of depth.

Classically marinated chicken leg, cooked in a clay oven. Served with fresh salad.

Lamb chops in masala marinade, intensely spiced, grilled over an open flame in the tandoor.

Loosely steamed, aromatic long grain rice, the perfect accompaniment to curries.

Whole-grain flatbread from the clay oven, simple, hearty and rustic.

Multi-layered, crispy, flaky buttered bread, perfect for dipping and enjoying.

Flatbread made from chickpea flour, refined with spices, spicy and nutty

Stuffed wheat bread with spiced paneer and red onions, oven-fresh and aromatic.

Homemade yogurt with diced vegetables and roasted cumin, cooling and refreshing.

Spicy mango or lime pickle, traditionally homemade.

Cooling and fresh with mint, coriander and green chili – perfect with tandoori and snacks

Fruity and slightly sweet with ripe mango, subtly spiced – a mild contrast to spicy dishes

Sweet and sour with tamarind, dates and cumin – classic with chaats and starters

Fiery hot with red chili, garlic and lime – for those who like it intense