Rujia Ristorante 儒家餐厅

Boneless chicken marinated in spices and charred in the tandoor.

Cubes of paneer with peppers and onion, grilled on skewers.

Crisp fried chicken tossed with green chilli, onion and capsicum.

Cauliflower florets in a tangy Indo-Chinese Manchurian sauce.

Spicy deep-fried chicken with curry leaves and red chilli.

Crisp rolls filled with shredded vegetables and noodles.

Batter-fried prawns with a Koliwada-style masala coating.

Button mushrooms tossed with crushed black pepper and onion.

Creamy sweet corn soup with finely chopped vegetables.

Peppery, tangy soup with vegetables and a hint of vinegar.

Light chicken broth with shredded chicken and spring onion.

Tandoori chicken simmered in a buttery tomato and cream gravy.

Home-style chicken curry with onion, tomato and garam masala.

Slow-cooked mutton in an aromatic Kashmiri-style gravy.

Fish simmered in a tangy coconut and tamarind curry.

Paneer in a rich, mildly sweet tomato and cashew gravy.

Yellow lentils tempered with cumin, garlic and ghee.

Paneer cubes in a smooth spinach gravy with garlic.

Mixed vegetables tossed with kadai masala and peppers.

Long-grain rice layered with spiced chicken and fried onion.

Slow-cooked mutton biryani with saffron and whole spices.

Fragrant rice cooked with seasonal vegetables and herbs.

Basmati rice tempered with cumin and ghee.

Soft rice cooked in ghee with cashew and fried onion.

Wok-tossed rice with vegetables, soy and spring onion.

Soft tandoori flatbread brushed with butter.

Naan topped with garlic and fresh coriander.

Whole-wheat roti baked in the tandoor.

Flaky layered paratha, crisp outside and soft within.

Layered Malabar porotta, best with any curry.

Golden fries with a light dusting of salt.

Crisp papad topped with onion, tomato and chaat masala.

Cucumber, onion, tomato and carrot with lemon.

Whisked curd with onion, cucumber and roasted cumin.

Soft rice folded into curd with a curry-leaf tempering.

Warm milk dumplings soaked in cardamom sugar syrup.

Slow-cooked carrot halwa with ghee, milk and nuts.

Two scoops of classic vanilla ice cream.

Chilled soda with fresh lime, sweet or salted.

Thick curd blended with sugar and a touch of cardamom.

Curd blended with ripe mango pulp.

Strong tea brewed with ginger, cardamom and milk.

Blended coffee with milk, ice and a little sugar.