Jazba 207 2nd Avenue

minced mutton kebab, warqi paratha Awadhi cuisine’s centuries-old creation passed down generations inspired by Tunday kebab, Lucknow.

tandoor grilled, yoghurt, olives, green chili, coriander marinade

chicken on the bone, spiced butter, cream, served with roomali roti. (this dish is tribute to Aslam’s grilled chicken - not the butter chicken you think of.

tandoor grilled chicken, fennel, coriander, ginger and pickled daikon

spice marinated house made cottage cheese, carom seed, chickpea flour

potato basket, sweet potato, papdi, chickpeas. (the most famous street food from the city of the Nawabs, Lucknow.)

lentil stuffed potato patties , chickpea curry, yogurt, mint, tamarind. originated in the 19th century during the Nawab era, the specialty of Lucknow the city of culinary delight

Stuffed onion kachori, tempered buttermilk. (one dish wonder from Ajmer railway station)

baby goat shank, yoghurt, cashew poppy seed paste - inspired by Delhi’s press club.

boneless lamb, potatoes in a spicy curry (British raj -colonial era dish that was served on long distance trains.)

cilantro, green chilis, curry leaf. (this south Indian powerhouse originates from a shack in the Rayalaseema region of Andhra)

tandoor grilled chicken, tomato butter sauce. (the dish traveled post partition from a small shop in Peshawar to New Delhi.)

Konkani masala, coconut, curry leaf.

chicken, aromatic basmati rice, onion-tomato raita. Served with mirchi ka Salaan originated as birinj, Persian for rice, this aromatic rice & chicken dish was brought by Mughals and Arab traders

House made cheese, tomato masala. ( this dish pays tribute to the last standing eatery in the Atari village in Punjab, bordering with Pakistan)

mustard greens, spinach, kale, Swiss chard, garlic. (a specialty of roadside dhabas)

spiced lotus root dumpling in a creamy cashew sauce. (according to folklore, the nadru or lotus root originated in Kashmir around 15th century, creating this delectable dish)

trio of mushrooms, fennel mix spice blend, curry leaf.

smoked eggplant mash, blend of garlic, ginger, spices, and tomatoes

tempered lentils- chana daal, masoor daal, toor daal (a must order at highway dhabas of India)

black lentils, kidney beans, butter

walnut-radish

saffron infused homestyle rice pudding. (Kheer is derived from Sanskrit word kshirika (meaning a dish prepared with milk), originated in the fourteenth century, It is tied to temples and religious festivals, often prepared for auspicious occasions.)