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.
One lamb mains + two sides.
A classic North Indian dish of chicken tikka simmered in a creamy tomato and cashewnut gravy with dried fenugreek leaves and honey.
Cubes of Indian cottage cheese cooked in a rich onion and tomato creamy sauce, flavoured with dried fenugreek and ginger.
Marinated chops of lamb cooked in clay oven.
