Helmed by chef Deepak Ranakoti, Praza offer an innovative, evolving menu. Locals rave about their North Indian specialties, like melt-in-the-mouth Lamb Saagwala, cooked in a rich spinach sauce.
One veg mains + two sides.
One chicken mains + two sides.
Chunks of soya marinated in spiced hung yoghurt and grilled in a tandoor.
Crispy onion and red lentil fritters, chickpeas seasoned with garam masala and carom seeds.
Our take on saag paneer. Fresh fenugreek and spinach leaves cooked with grated paneer finished with cream.
