ü    Surkhila ebab : Mutton mince, ginger garlic paste, Rajasthani spices and red chilli paste, cooked in tandoor.K

ü    Murg ke parche : Chicken breast in curd, cream, cheese, black pepper, Rajasthani spices, ginger garlic paste, cooked in tandoor.

ü    Tandoori Choosa : Spring chicken with a marination of saffron, red chilli paste, ginger garlic paste, Rajasthani spices and curd.

ü    Jodhpuri tukra salala : Boneless mutton marinated with red chilli paste, fresh green chillies, curd, ginger garlic paste, cooked in tandoor.

ü    Maas ke Sule : Thin escalopes from baby lamb leg, marinated with red chilli, ginger garlic paste, Rajasthani spices, curd. Flavour with smoked cloves and cook in tandoor.

ü    Macchi ke Sule : Marinate cubes of fish with mint, coriander, green chillies, curd, cream and carom seeds, cook in tandoor.

ü    Chicken ke Sule: Boneless chicken leg marinated with mustard powder, green coriander, green chilli, mustard oil, curd and Rajasthani spices, cooked in tandoor.

ü    Vegetable Kebab : Minced vegetables and milk with a strong flavour of mace.

ü    Chhena Kebab : Cottage cheese, Amul cheese, green chillies, mint, dry mint, flour and seasoning.

ü    Peethewali Tikki : Mashed potatoes stuffed with cooked moong dal and seasoning, shallow fried.

ü    Bharwan Mirch : Blanched capsicum stuffed with potato cubes tossed with onion, garlic, cumin, carom and cashew nuts. Capsicum coated with chickpea flour and cooked in tandoor.

ü    Hara Kebab : Blanched spinach, vegetables mixed together and seasoned with Rajasthani spices, cheese and some roasted chana dal, cooked in tandoor.