Agra Indian Masala - Byob Menu

ALOO PAPRI CHAT

Crispy dough wafers, chickpeas, potatoes, and yogurt topped with tamarind chutney and fresh cilantro.

ALOO SAMOSA

Crispy pastry turnovers filled with a savory mixture of spiced potatoes and peas, often accented with hints of cumin and coriander.

ALOO TIKKIA

Mashed potatoes mixed with spices, formed into patties, and deep-fried, typically accompanied by tamarind and mint sauces.

ASSORTED PAKODA

Assorted vegetables, such as spinach, potatoes, and onions, dipped in a seasoned chickpea flour batter and deep-fried.

BOMBAY BHELPURI (G.F)

Crispy puffed rice mixed with sev, potatoes, onions, and chutneys, garnished with cilantro and yogurt.

CHOLE PURI

Chickpeas simmered in a spiced tomato gravy, garnished with sliced onions, carrots, and cilantro, served with a puffed, fried bread.

GOBI 65

Cauliflower florets marinated in a blend of South Indian spices, deep-fried, and typically includes curry leaves and green chilies.

GOBI MANCHURIA

Cauliflower florets are battered, deep-fried, and then tossed with a blend of soy sauce, ginger, and garlic in a savory Indo-Chinese Manchurian sauce.

HOT SAMOSA CHAT

Crispy samosas topped with spiced chickpeas, tangy tamarind chutney, fresh mint chutney, and creamy yogurt.

KACHORI

Deep fried pastry typically includes a spiced filling of lentils and herbs.

PANEER CHILLI

Crispy paneer cubes tossed with bell peppers, onions, and a tangy chili sauce, garnished with fresh carrots and cilantro.

PANER 65

Paneer cubes marinated in spices, batter-fried, and typically includes curry leaves and a tangy sauce.

PLANTAIN BAJJIA (G.F)

Crispy fried plantain fritters topped with sliced red onions and fresh cilantro, served with tamarind and mint chutneys.

SWEET AND SOUR EGG PLANT

Eggplant cooked in a sweet and sour sauce, often including tamarind and spices for a balanced flavor profile.

PANEER KATI ROLL

Grilled paneer wrapped in a soft flatbread with sautéed vegetables and aromatic spices.

CHICKEN KATI ROLL

Marinated chicken pieces wrapped in a soft flatbread with onions, peppers, and a blend of spices.

CHICKEN 65

Tender chicken pieces marinated in spices, deep-fried, and garnished with fresh green onions and bell peppers.

CHILLI CHICKEN

Chicken marinated and fried, then sautéed with onions and bell peppers in a spicy and tangy sauce, embodying Indo-Chinese flavors.

LAMB SAMOSA

Crispy turnovers filled with minced lamb, green peas, and seasoned with a blend of Indian spices.

CHICKEN SAMOSA

Crispy fried pastry triangles stuffed with minced chicken and traditional Indian spices.

ASSORTED SAMOSA

A variety of samosas filled with spicy minced meat, accompanied by tangy tamarind and mint chutneys.

FISH APOLLO (TILAPIA)

Tender tilapia pieces marinated in a spiced yogurt blend, cooked with onions and bell peppers, garnished with fresh cilantro.

BUTTER GARLIC SHRIMP

Juicy shrimp sautéed in a rich butter garlic sauce, served with sautéed bell peppers and onions, garnished with fresh cilantro and lemon wedges.

ALOO ACHARI

Diced potatoes cooked with pickling spices, onions, tomatoes, and fresh coriander, inspired by traditional Indian achar (pickle).

ALOO JEERA

Potatoes cooked with cumin seeds, typically includes a mix of herbs and spices for a classic Indian flavor profile.

ALOO MUTTER GOBI

Potatoes, cauliflower, and green peas simmered together in a blend of traditional Indian spices and a mild tomato sauce.

ALOO SAAG (SPINACH)

Spinach and potatoes simmered together with a blend of mild Indian spices.

BAINGAN BHARTA

Roasted eggplant pureed and sautéed with onions, tomatoes, and a blend of traditional Indian spices.

BOLLYWOOD VEGETABLE

Seasonal vegetables simmered in a rich, aromatic gravy infused with traditional Indian spices, typically featuring mustard seeds and curry leaves.

CHANA MASALA (G.F)

Chickpeas simmered in a rich onion and tomato gravy, seasoned with traditional Indian spices and herbs.

CHANA SAAG (SPINACH)

Chickpeas and spinach combined with onions, tomatoes, and a blend of Indian spices, typically simmered to meld the flavors together.

DAL MAKHANI

Black lentils and red kidney beans simmered together with onions, tomatoes, and spices, typically includes a touch of cream and butter for a rich finish.

DUM ALOO

Baby potatoes cooked in a spiced, creamy gravy, typically includes nuts and a blend of traditional Indian herbs.

KADAI PANEER

Cottage cheese cubes sautéed with onions, bell peppers, and tomatoes, simmered in a robust kadai masala gravy.

MALAI KOFTHA

Handmade dumplings of cottage cheese and mixed vegetables, simmered in a creamy, mildly spiced gravy with hints of cashew and raisins.

MALAI MUTTER METHI

Green peas and fenugreek leaves simmered in a creamy sauce, often accompanied by a blend of spices to enhance the dish's aroma and taste.

NAVRATAN KORMA

Assorted vegetables and fruits simmered in a creamy sauce with cashews, almonds, and a blend of traditional spices.

PANEER BURJI

Scrambled homemade cheese traditionally cooked with onions, tomatoes, and a blend of Indian spices.

PANEER MAKHANI

Paneer makhani consists of homemade cottage cheese cubes simmered in a rich, creamy tomato sauce, often seasoned with fenugreek and traditional Indian spices.

PANEER SAAG (SPINACH)

Creamy spinach cooked with Indian cottage cheese, garnished with julienned ginger.

PANEER TIKKA MASALA (G.F)

Marinated cottage cheese cubes, simmered in a spiced creamy tomato gravy with onions and bell peppers.

VEGETABLE JALFRAZIE

Assorted vegetables simmered in a tangy and slightly spicy tomato-based sauce, often highlighted with bell peppers and onions.

YELLOW DAL TADKA

Lentils cooked with spices, garnished with cilantro and tempered with a blend of cumin seeds, garlic, and red chilies.

CHICKEN CHETTINAD (SPICY)

Tender chicken simmered in a spicy gravy with roasted spices, coconut, and curry leaves, embodying the essence of South Indian cuisine.

CHICKEN COCONUT

Boneless chicken simmered in a sauce of coconut milk, typically includes onions, garlic, and a blend of spices.

CHICKEN CURRY HYDERABADI

Chicken cooked with a blend of traditional Hyderabadi spices, typically includes a rich gravy made from onions, tomatoes, and a variety of herbs.

CHICKEN JALFRAZIE

Stir-fried chicken and vegetables enveloped in a tangy tomato-based sauce, seasoned with a blend of Indian spices.

CHICKEN KORMA

Tender chicken simmered in a creamy sauce with cashews, almonds, and a blend of mild spices.

CHICKEN MAKHANI (G.F)

Boneless chicken marinated and roasted, then simmered in a creamy tomato sauce with mild Indian spices.

CHICKEN SAAGWALA (SPINACH)

Chicken saagwala typically includes tender pieces of chicken cooked with pureed spinach and subtly flavored with a blend of Indian spices.

CHICKEN TIKKA MASALA (G.F)

Tender chicken pieces cooked in a creamy tomato sauce with aromatic spices.

CHICKEN VINDALOO

Chicken and potatoes simmered in a tangy and spicy sauce, often including vinegar and a blend of aromatic spices.

KADAI CHICKEN

Chicken pieces sautéed with bell peppers and onions, simmered in a robust tomato-based sauce with a blend of traditional Indian spices.

ACHARI GOAT (WITH BONE)

Goat meat, cooked with a blend of pickling spices, often includes onions and tomatoes, creating a tangy and slightly spicy sauce.

GOAT CURRY (WITH BONE)

Goat meat on the bone simmered in a traditional curry sauce with onions, tomatoes, ginger, garlic, and a blend of Indian spices.

GOAT VINDALOO (WITH BONE)

Goat cooked with potatoes in a tangy and spicy vinegar-based sauce, served on the bone.

LAMB BONNA

Lamb cooked with a unique blend of spices, often involving a rich, thick gravy made from onions, tomatoes, and traditional Indian herbs.

LAMB CURRY HYDERABADI

Tender lamb simmered in a Hyderabadi-style curry, typically includes a blend of spices, onions, tomatoes, and a hint of coconut, garnished with fresh coriander.

LAMB HANDI

Tender lamb cubes simmered with a blend of fresh herbs and spices in a traditional pot.

LAMB KADAI

Lamb cubes sautéed with onions, bell peppers, and tomatoes, simmered in a thick gravy with a blend of traditional spices.

LAMB KORMA

Tender lamb simmered in a creamy sauce, typically includes cashews, almonds, and aromatic spices like cardamom.

LAMB MADRASI (SPICY)

Lamb pieces simmered in a spicy sauce that typically includes coconut, tomatoes, onions, and a distinct tamarind flavor, garnished with curry leaves.

LAMB ROGANJOSH

Tender lamb pieces simmered in a rich, aromatic curry sauce, garnished with fresh tomato wedges and julienned ginger.

LAMB SAAGWALA (SPICHACH)

Tender pieces of lamb cooked with fresh spinach and subtly flavored with a blend of spices.

LAMB TIKKA MASALA

Marinated lamb grilled and then simmered in a creamy tomato sauce with a blend of spices and a hint of fenugreek.

LAMB VINDALOO

Lamb and potatoes simmered in a spicy, vinegar-infused sauce, highlighted with traditional Goan spices.

CRAB CURRY KERALA

Crab simmered in a Kerala-style curry with black peppercorn, red chilies, mustard seeds, and coconut.

FISH GOAN CURRY (SALMON)

Salmon simmered in a traditional Goan curry sauce, incorporating coconut milk, tamarind, and a blend of spices for a robust flavor.

GOAN SHRIMP CURRY

Shrimp simmered in a traditional Goan curry sauce, featuring coconut milk, tamarind, and a unique blend of spices.

MALABAR FISH CURRY (SALMON)

Salmon cooked in a rich sauce of coconut milk, seasoned with traditional Malabar spices including mustard seeds, curry leaves, and garnished with fresh coriander.

SALMON TIKKA MASALA

SHRIMP COCONUT CURRY

Shrimp simmered in a rich curry sauce infused with coconut milk, accented with mustard seeds and curry leaves.

SHRIMP SAAGWALA

Shrimp saagwala consists of shrimp simmered in a puree of spinach, typically seasoned with a blend of Indian spices.

PANEER TIKKA SIZZLER

Marinated paneer and vegetables, typically includes bell peppers and onions, grilled in a tandoor and served sizzling with a blend of spices.

VEG MIXED GRILL (SIZZLER)

Assortment of marinated vegetables and paneer, grilled in a tandoor and served sizzling.

CHICKEN ASSORTED SIZZLER

A variety of marinated chicken pieces, including green herb, spicy red, and creamy white, garnished with fresh cilantro, sliced onions, and a wedge of lemon.

CHICKEN CHOPS SIZZLER

Marinated chicken pieces grilled in a tandoor, garnished with fresh cilantro, sliced tomatoes, and red onions.

CHICKEN HARA SIZZLER

Chicken breast marinated with a blend of green herbs, spices, and yogurt, then cooked in a tandoor and served sizzling.

FISH TANDOORI SALMON

Salmon marinated in a blend of yogurt and traditional Indian spices, then cooked in a tandoor for a distinctive smoky flavor.

LAMB CHOPS SIZZLER

Tender lamb chops marinated in spices, grilled to perfection, garnished with fresh cilantro, sliced red onions, and red bell peppers, served with a lemon wedge.

LAMB SEEKH KABAB SIZZLER

Minced lamb mixed with ginger, green chilies, and fresh herbs, skewered and grilled in a tandoor, presented sizzling with aromatic spices.

MACHI SPECIAL SIZZLER (RED SNAPPER)

Grilled red snapper with a blend of spices, garnished with fresh cilantro, sliced red and green bell peppers, and a lemon wedge.

SHRIMP TANDOORI SIZZLER

Shrimp marinated in a blend of yogurt and Indian spices, grilled in a tandoor, and served sizzling with onions and lemon.

TANDOORI CHICKEN FULL

Bone-in chicken marinated in yogurt and a blend of Indian spices, then cooked in a clay oven.

TANDOORI CHICKEN HALF

Juicy chicken marinated in yogurt and spices, grilled to perfection, topped with sliced onions and a wedge of lemon.

TANDOORI MIXED SIZZLER

Platter featuring a selection of tandoori chicken, chicken tikka, lamb tikka, and shrimp tikka, all marinated and cooked in a clay oven.

CHICKEN TIKKA SIZZLER

Boneless chicken marinated in yogurt and a blend of spices, then grilled in a tandoor and served sizzling.

CHICKEN MALAI SIZZLER

Boneless chicken marinated with cream, cheese, and mild spices, then grilled in a tandoor and presented on a sizzling plate.

ALOO PARATA

Whole wheat bread, griddled and stuffed with a blend of mashed potatoes and traditional spices.

BASIL NAAN

Leavened bread infused with fresh basil, baked in a traditional tandoor.

BREAD BASKET

Assortment of freshly baked naan, including selections like garlic naan and onion kulcha, typically served as a variety to complement any meal.

BUTTER NAAN

Leavened white flour bread, baked in a traditional tandoor oven and finished with a spread of butter.

CHEESE NAAN

Leavened white flour bread, baked in a tandoor oven, with a generous filling of cheese.

CHILLI PAPRI NAAN

Tandoori-baked naan infused with spicy chili and papri (crisp fried dough wafers), offering a unique texture and flavor.

GARLIC NAAN

Leavened white flour bread infused with garlic, baked in a tandoor and garnished with cilantro.

GOBI PARATA

Whole wheat bread stuffed with spiced cauliflower, traditionally cooked on a griddle.

KEEMA NAAN

Leavened bread stuffed with minced lamb and a blend of traditional spices, baked in a tandoor oven.

LACHA PARATA

Multi-layered whole wheat bread, cooked in a tandoor and lightly brushed with butter.

ONION NAAN

Leavened white flour bread, generously stuffed with seasoned onions, baked to perfection in a traditional tandoor.

PESHWARI NAAN

Leavened bread traditionally stuffed with a sweet filling of nuts, dried fruits, and coconut, then baked in a tandoor oven.

PLAIN NAAN

Leavened plain flour bread, traditionally baked in a tandoor oven.

ROSEMARY NAAN

TANDOORI ROTI

Whole wheat bread, traditionally unleavened, baked in a clay oven known as a tandoor.

*AIM SPECIAL* CURD RICE

Cooked white rice mixed with curd and a special blend of tempering spices, typically including curry leaves.

*AIM SPECIAL* MIXED BIRYANI

Basmati rice cooked with a mix of meats and vegetables, seasoned with traditional Indian herbs and spices.

CHICKEN BIRYANI

Aromatic basmati rice layered with tender chicken, garnished with sliced onions, cucumber, lemon wedges, and fresh cilantro. Served with a side of cooling yogurt raita.

GOAT BIRYANI

Tender goat meat, typically cooked with basmati rice and a blend of aromatic spices, often includes saffron and herbs.

JEERA RICE

Basmati rice sautéed with cumin seeds, often garnished with cilantro for added freshness.

KASHMIRI PULAO

Basmati rice cooked with saffron, garnished with a mix of dried fruits and nuts, often includes raisins and almonds.

LAMB BIRYANI

Basmati rice and tender lamb pieces cooked together with a blend of aromatic spices, typically garnished with fresh herbs.

LEMON RICE

Basmati rice infused with fresh lemon juice, mustard seeds, and curry leaves, often garnished with peanuts for a tangy and aromatic experience.

PLAIN RICE

Steamed basmati rice, known for its fragrant aroma and delicate, fluffy texture, typically served as a simple accompaniment.

SHRIMP BIRYANI

Basmati rice and shrimp cooked with a blend of traditional spices, herbs, nuts, and raisins.

VEG BIRYANI

Basmati rice cooked with a medley of seasonal vegetables and aromatic Indian spices, typically garnished with fresh herbs.

CHICKEN DRUMSTICK (4)

CHICKEN FRIED RICE

CHICKEN NOODLES

PANEER FRIED RICE

SHRIMP FRIED RICE

VEG FRIED RICE

VEG MANCHURIA

VEG NOODLES

TOMATO SOUP

Fresh tomatoes pureed and seasoned with a blend of Indian spices, often finished with a swirl of cream.

VEGETABLE SOUP

A traditional blend of mixed vegetables and lentils, simmered together with Indian herbs and mild spices.

CHICKEN SOUP

A broth combining chicken, aromatic spices, and vegetables, seasoned with Indian herbs.

MULGATONI SOUP

A savory blend of chicken, lentils, and rice, simmered with a selection of herbs and spices, finished with a touch of cream.

INDIAN CHICKEN SALAD

Diced chicken mixed with cucumbers, tomatoes, onions, and typically includes a homemade Indian dressing, garnished with fresh herbs.

*AIM SPECIAL* BUTTER MILK

Yogurt drink uniquely blended with a special mix of spices, typically including cilantro and a hint of salt, for a refreshing taste.

*AIM SPECIAL* HOME MADE ICE TEA

Home made ice tea, typically includes a unique blend of spices and herbs, served chilled for a refreshing experience.

*AIM SPECIAL* LEMONADE

Special blend of freshly squeezed lemon juice, enhanced with a unique mix of spices, typically includes a hint of sweetness.

BOTTLE OF WATER

Pure, sealed water served in a bottle for convenient hydration.

MANGO LASSI

Creamy yogurt blended with sweet mango puree.

MASALA CHAI

Black tea brewed with a blend of spices such as cardamom, cinnamon, and ginger, typically served with milk.

SAN PELLIGRINO

San Pellegrino is a sparkling natural mineral water known for its crisp and refreshing taste.

Diet Coke

A canned, carbonated drink available in various flavors such as Coke, Diet Coke, Sprite, and Fanta.

Coke Regular

A classic carbonated soft drink with a distinct cola flavor, typically enjoyed for its sweet and effervescent taste.

Diet Pepsi

A crisp, carbonated soft drink with a refreshing, sweet taste and reduced calories.

CARROT HALWA

Grated carrots slow-cooked with milk, sugar, and ghee, traditionally garnished with nuts and flavored with cardamom.

GULAB JAMUN

Deep-fried milk solids and flour balls, typically soaked in a sweet syrup flavored with rose water and cardamom.

MALAI KULFI

Indian ice cream made with condensed milk, traditionally flavored with cardamom and garnished with nuts.

MANGO ICE CREAM

Creamy ice cream crafted with ripe mango puree, often complemented by a hint of vanilla.

MUNG DAL HALWA

A traditional Indian dessert made from ground moong lentils, sugar, and ghee, flavored with cardamom and garnished with nuts.

PAISH (RICE PUDDIN)

Basmati rice gently simmered in milk, typically includes a blend of nuts and is delicately flavored with cardamom.

PISTA KULFI

Indian-style ice cream crafted with pistachios and typically includes cardamom, offering a rich and creamy texture.

RASMALAI

Cheese dumplings typically include sweetened milk, cardamom, and a garnish of nuts.

RAITA

Yogurt combined with cucumber, carrots, and tomatoes, seasoned with cumin and fresh herbs.

PAPAD

Crispy and thin wafers made from lentil flour, often seasoned with spices like cumin and black pepper, traditionally served as an accompaniment.

TAMARIND CHUTNEY

Sweet and tangy sauce made with tamarind, jaggery, and traditional Indian spices.

GREEN CHUTNEY

MANGO CHUTNEY