The progressing advancement at the Sunrise Restaurant in Hotel Yak and Yeti is a cautiously curated menu of rich Indian flavors. An amalgamation of dishes from Awadhi, Punjabi, Hyderabadi food, this nine-course supper isn’t your quintessential zesty Indian dinner.

Unobtrusive tastes with a fragrance you can’t avoid, pardon yourself from the regular curry segments and advance into Sunrise Restaurant with a receptive outlook. Peruse through their set menu (veggie lover and non-vegan) and you’ll be charm to see comfortable dishes yet with a fascinating turn.

Official Chef, Sagar Singh Rawat and his group healthily welcome everybody to encounter the dynamic quality of Indian food, at the same time keeping up the validness of flavor. Decide, an unending universe of flavors and fragrance anticipates you just until August 4 at Hotel Yak and Yeti.

Achari Papad Paneer

Beginning your spectacle with Achari Papad Paneer is a smart thought. A block of curds stuffed pickle and papad with a dried up outside is not really your normal issue. Appreciate each piece of this starter with the tart plunge.

Nimodi Fish Tikka and Bhatti ka Murg

A cut of this freshwater feline fish tikka in a split second opens up your sense of taste. Marinated in lemon zing and yogurt, you make certain to pine for additional.

The flavor of the Punjabi Bhatti ka Murg is all the more in this way, closer to home and verifiably great. The smoky flavor from the charcoal flame broil can do miracles and Hotel Yak and Yeti has made its imprint.

Kesari Murg Badam ka Shorba

A stock of delicate chicken dumplings, cashews, almonds is one more victor. Inconspicuous yet lively enough to revive your taste buds for additional to come.

Dahi Hara Salad

Delightfully introduced on a plate, this serving of mixed greens will grab your attention. Cucumber loaded down with tomatoes and onions have special insight with this unmistakable nine-course supper.

Nalli Nihari and Murg Sagwala

A well known Hyderabadi dish, Nalli Nihari looks on a par with it tastes. This principle course of delicate Australian sheep hacks moderate cooked and introduced makes for a great supper. Murg Sagwala as the name recommends is washed in a thick, rich sauce of cleaved spinach. For visitors leaning toward chicken, this is your gastronomic calling. The liquefy in-the-mouth delicious nibbles with flavourful flavors is a fine backup for your Butter Naan and rich Dal Makhni.

Masala Chai Granite

A sense of taste chemical after an awesome primary course is an absolute necessity and the Masala Chai Granite holds its ground. Curiously you’ll falter for your pastry spoon and with one little helping, it’ll be clear regarding where its name originates from. Flavors and qualities of your darling Masala Chai come into a type of joy.

Nimbu Gosht Dum Biryani

There are in excess of 40 distinct assortments of biryanis in India and Hotel Yak and Yeti presents the Nimbu Gosht Dum Biryani, from the Awadhi cooking. Light, sensitive and fragrant the delicacy is mixed with rose water, flavors making it increasingly one of a kind and inviting.

Shahi Tukda

A wholeheartedly arranged feast, for example, this requires a grand treat. Lo and view you have the carefully plated Shahi Tukda. Rich bread pudding enhanced with cardamom, milk and embellished with saffron; it finishes a genuinely terrific night.