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.
Chicken tikka cooked in an onion and tomato creamy masala with dried fenugreek leaves. Spicy.
Yellow lentils tempered with cumin, red whole chilli, garlic, onions and tomatoes, finished with lemon juice and coriander.
Our take on saag paneer. Fresh fenugreek and spinach leaves cooked with grated paneer finished with cream.
