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Magnolia

Magnolia

Plot No.-27/28 Sec.-29 Gurgaon
Mr Ramesh Sharma
9953680182, 0124-3216667, 4304878, 4304879
info@neylaindia.com

Indian  Restaurant

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Menu
Info
2 Reviews
Seafood
Tandoori Prawns Prawns marinated in onion seed, lemon juice and yogurt, grilled to perfection
Tandoori Jumbo Prawns Jumbo Prawns or Lobster marinated in a shahi jeera mixture of joghurt, flavoured with fresh herbs and roasted in the tandoor
SARSON MAHI TIKKA Blended mustard marinated kingfish grilled over hot charcoal
PAATRA NU MACHCHI Pomfret fish fillet seeped in a coconut, coriander, mint, green chilli marinade, wrapped in banana leaf and steamed – a Parsi delicacy- perhaps of Prsian decent.
NAIYMEEN POLLICHATHU Darne of king fish marinated in rich kerala masala enveloped in banana leaf, pan fried on the ‘Tawa’ a gift from culinary richeness of kerala.
 
Lamb Kababs
SHIKAMPURI KABAB The speciality was developed in the Royal Kitchens of the ‘Nawabs’of Hyderabad, like shammi but with a delicate farce of hung curd & fresh mint
Sekh Kabab Succulent lamb mince kababs flavoured with fresh cilantro and mint
GILAAWAT KABAB The finest kabab from minced lamb infused with herbs, spice and the best culinary skills cooked like a hamburger on a low heat in the ‘Mahi’ tawa best had with ‘Varqi’ crispy multi layered parantha cooked on the ‘Mahi’ tawa. Gilaawat is so soft some times its mistaken for the cook not cooking I enough, virtually a hot plate which you can literally apply with the knife on your ‘Varqi’
KAKORI KABAB A haute cuisine dish akin to a hot plate in texture flavoured with complex spice blend, the Watergate of many a chef – made from smoking lamb mince, spice and harbs served with a Varqui – an ‘Avadhi’ layered bread baked on the ‘Mahi tawa’
Shammi Kabab Blended lamb and lentil congealed with cardamom and black pepper, pan cooked on a ‘Mahi tawa’
 
Chicken Kababs
Murgh Malai Kabab Tender rolls of chicken mince spiced with fresh cheese- ginger garlic and roasted cumin
Reshmi Kabab Boneless cubes of chicken with fresh coriander herbs and an egg coating, grilled in the tandoor
Kalimirch ka tikka  
Murgh Methi malai tikka Char-grilled tikke of chicken infused with a dry fenugreek fragrance
Murgh tikka lal mirch The most popular north Indian kabab delicary cooked over hot charcoals, marinated with a red chilli of Kashmiri origin
Khatta meetha murgh Two smoked breast of chicken in a sweet and sour marination cooked to finesse over glowing ambers
Tandoori Chicken The king of kabab truly resplendent, our masters roast the chicken after curing it with a special marinade
 
Vegetarian Kababs
HARA KABAB A kabab of spinach blended with lentils, pan fried served with a varqi – an ‘awadhi’paratha baked on the ‘mahi tawa’ and served with varqi
TARKARI KI GALOUTI A mélange of vegetables loosely binded and carefully cooked on the ‘mahi tawa’ or a hot plate served with a varqi – multi layered bread from ‘awadhi’
CHENNA –ANJEER KABAB Soft fresh cottage cheese patties with a softened dry fig farce, slow cooked on the hot plate or ‘tawa’ served with a Varqi
PANEER KA TIKKA Marinated round disks of home made cottage cheese alternated with bell peppers, grilled over hot coals
TANDORI PHOOL Cauliflowers coated with a multi flour batter baked on the open grill, served, grilled over hot coals.
SABUT TANDORI ALOO Jacket potatoes baked in the tandoor, filled with a delectable farce and spice mix Served with a tamarind tappenade. dahi ka Kabab
 
Seafood Curry
Jhinga Peper Masala  
Goa fish / jhinga curry  
Manglorian fish curry A fish curry made with the special blend of two kinds of red chillies and a spice blend endemic to Mangalore, best had with boiled rice
MEEN MOILEE Fish/prown fillets simmered in a gravy of coconut milk flavoured with turmeric, ginger and green chillies.
 
Lamb Curry
ROGANJOSH DEHLVI Morsels of lamb DUM cooked in their own cardamom – tinged juices, finished With saffron in the erstwhile Delhi style of cooking lamb curry &various cultures From north, south and central India have influenced the composition of the Revered lamb Roganjosh.
METHI SAG GOSHT ‘DUM’ cooked lamb combined with a yoghurt fenugreek spinach sauce.
ACHARI GOSHT KA QORMA Originally a fine speciality from the Kitchens of Hyderabadi Kings. A famous Mughlai dish of lamb DUM cooked with subtle spices in a light off – white yogurt gravy
Rara gosht  
 
Chicken Curry
DUM KA MURGH Juicy and succulent morsels of chicken DUM cooked with a ‘Yakhni’ derived from chicken stock flavoured with regional spice from ‘Awadh’
Murgh Tikka makhani Seared char-grilled tikke of chicken simmered in tomato-cream-butter gravy flavoured with dry fenugreek and Punjabi spices – the world famous signature Punjabi chicken dish
MURGH TIKKA DAHI – MAKHAN PALAK Char grilled tikke of chicken simmered in a tempered blend of yoghurt, spinach, spice and herbs
Murgh Khurchan Shreds of part roasted and part seared tandoori chicken bathed in a tomato – ‘malai’ emulsion, finished wirth fresh herbs
Coorgi murgh  
Punjabi kukkar de curry A thin curry of on-the-bone chicken very popular in the ‘Dhabas’ – street and roadside eateries positioned alongside the highways approaching to or leaving from Punjab
Murgh Lababdaar Char grilled chicken morsels stir-fried and simmered in a blended spice and herb infused tomato gravy flavoured with fresh coriander leaves and dried fenugreek leaf
 
Vegetarian Specialties
PANEER LABABDAR Cubes of natural cottage cheese sauted stewed and brased in a tomato onion gravy infused with the fragnance of fenugreek
 
PANEER DAHI MAKHAN PALAK Slivers of paneer bathed in a tempered yoghurt spinach sauce
 
Paneer Khurchan Strips of part roasted and part seared cottage cheese bathed in a tomato – ‘malai’ emulsion, finished with fresh herbs
 
Aloo Chutney wale
Bombay Aloo  
Palak makai  
Aloo gobi masala  
Khumb mattar  
Vegetable of the day  
Royale dum ki daal Our slow cooked black lentils simmered on glowing ambers, the fine delicacy of punjabi homes created by our Celebrity chef
Tarka peeli daal Freshly tempered yellow lentil
 
Rice Specialities Choice of Lamb, chicken or Vegetable Biryani Combination of long grain basmati rice seeped in saffron and herbs slowly cooked on Dum. Dum cooked in its own juices in a sealed pot
Peas Pulao  
Steamed basmati rice  
 
Bread Essentials
Naan  
Garlic Naan  
Butter Naan  
Mughlai Naan  
Mised pepers naan  
Varqi A ‘mahi tawa’ baked multi layered crispy bread laced with saffron, the flagship bread of the ‘Awadh’ region – the bread that is best had and recommended with kababs
Roti  
Khasta Roti  
Paratdaar Lachcha Pilwala An exotic multi-layered bread baked with sesame
Pudina Parantha  
Onion Kulcha  
Plain roasted / fried papadumms  
Masala papadumms  
 
Raita
KHEERE KA RAITA Whipped yoghurt with Cucumber cubes, seasoning
KACHUMBER KA RAITA Yoghurt with cubes of onion, tomato and cucumber, seasoning
BHUNE ALU KA RAITA Baked potatoes with anardana and cumin spice in whipped seasoned yoghurt down yoghurt that sings in garlic
TARKA RAITA Dollops of fresh plain yoghurt gently tempered with fresh curry leaves, sautéed onions, ginger, mint coriander leaves and select subtle spice blend

Magnolia Indian Restaurant in Sector 29 Gurgaon

Magnolia Restaurant in Sector 29 is one of the best Restaurant for Indian food in Gurgaon. Located at Sector 29, Magnolia is a crowd favorite. The nice ambience, wide range of food and friendly staff make Magnolia Restaurant a place worth visiting! Whether it is with family or with friends, Magnolia Restaurant in Sector 29 is the place to go to when you want Indian food.

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