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 chicken mains + two sides.
Crispy onion and raw mango fritters, chickpeas seasoned with garam masala and carom seeds.
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.
One veg mains + two sides.
