Al Forat Restaurant

Traditional Thalassery-style biryani with aromatic spices and flavored rice.

Authentic Arabian mandi with tender chicken and fragrant long-grain rice.

Slow-cooked dum biryani with layered rice and rich aromatic spices.

Flavorful chicken pulav with tender chicken pieces and fragrant basmati rice.

Paneer cooked with double onion gravy and aromatic spices.

Smoky chargrilled paneer in a spicy, robust gravy.

Fresh mushrooms cooked in a rich and spicy masala gravy.

Yellow lentils tempered with cumin, garlic, and aromatic spices.

Soft paneer cubes and green peas in a creamy tomato-based gravy.

Assorted fresh vegetables cooked in a flavorful spiced gravy.

Green peas simmered in a spicy onion-tomato masala.

Grilled paneer tikka in a creamy, spiced tomato gravy.

Soft paneer in a rich, creamy butter and tomato sauce.

Paneer and mushrooms in a flavorful spiced gravy.

Cashew nuts cooked in a rich and creamy masala gravy.

Cashews and paneer in a luxurious creamy masala sauce.

Cashews and cheese in a rich, indulgent masala gravy.

Scrambled paneer cooked with onions, tomatoes, and spices.

Paneer cooked kadai-style with bell peppers and aromatic spices.

Mixed vegetables cooked kadai-style with fresh spices and peppers.

Mixed vegetables in a mild, creamy coconut and cashew gravy.

Smoky mixed vegetables in a bold, spicy chargrilled gravy.

Mixed vegetables in a fiery Kolhapuri-style spiced gravy.

Mixed vegetables cooked Maratha-style with bold regional spices.

Soft paneer in a mild, creamy korma sauce with cashews and coconut.

Paneer cubes in a smooth, creamy spinach gravy.

Paneer cubes in a rich onion-tomato masala gravy.

Crispy sev in a buttery, spiced gravy.

Comfort dal fry made with yellow lentils and a fragrant tadka.

Traditional sev bhaji with crispy sev in a spiced curry.

Paneer slow-cooked in a clay pot with rich, aromatic gravy.

Royal shahi paneer prepared in a handi with cream, nuts, and spices.

Paneer and mushrooms slow-cooked in a clay pot with rich gravy.

Smoky paneer angara prepared in a handi with bold spices.

Mixed vegetables slow-cooked in a clay pot with aromatic spices.

Grilled paneer tikka in a creamy, lababdar-style tomato gravy.

Paneer tossed tawa-style with bold spices and a smoky finish.