Mayura - Inspired Indian Dining by Chef Ranveer Brar - Permanently Closed

Appetizers

• Tandoori Chicken Tikka (Punjab)CAD 20.00

  World's best known kebab, Spicy yoghurt marination, hint of mustard cooked in the Indian clay oven

• Chipotle Chicken TikkaCAD 20.00

  An Original house speciality of a smoky and spicy tikka

• Murgh Malai Kebab (Delhi)CAD 18.00

  Black pepper spiced creamy chicken cooked in the clay oven

• Tandoori SeekhCAD 21.00

  Lamb, ginger, coriander, and green chilies minced together with spices, skewered and cooked in the charcoal clay oven

• Mustard Lamb ChopCAD 29.00

  Robust, green chilly mustard yogurt accents With House made "Garam Masala". Cooked In the clay oven

• Rampuri Boti (Rampur)CAD 23.00

  Small nuggets of lamb slow cooked overnight and served with crispy shredded naan

• Canadian Salmon TikkaCAD 23.00

  Salmon chunks barbequed in our signature sour cream marinade and Scented with Dill

• Bhuni Mirch Fish TikkaCAD 19.00

  Unique recipe from a small hawker at Lawrence road in Amritsar, tangy and spicy fish cooked in the clay oven

• Tandoori JheengaCAD 29.00

  Jumbo prawns cooked with spicy pineapple in the tandoor

• Dahi KebabCAD 14.00

  A refreshing yoghurt cheese kebab with dry fruits, ginger, sweet winter spices and the freshness of green chilies

• Rajma Kofta KebabCAD 15.00

  The Indian answer to the falafel, Kashmiri spicing makes this kebab unique

• Paneer Tikka AngaaraCAD 18.00

  Kashmiri chilly makes this paneer tikka look as red as embers (Angaar), balanced well by the creaminess of paneer

• Chipotle Paneer TikkaCAD 17.00

  The Mexican chilly adds both heat and smokiness to the classic paneer tikka

• Tomato Karipatta ShorvaCAD 8.00

  A tempered suttle spiced tomato soup with fried idli and crème fraiche

• Madras Seafood SoupCAD 10.00

  Indian version of the Laksa, a curried coconut broth with vermicelli, peanuts and shrimp

Main Courses

Our Main course represent Pan cultural approach to the indian skill of indian curry making, featuring diverse curries from various subcultures across the country

• Jhinga MasalaCAD 27.00

  Black Tiger prawns cooked tempered with whole coriander and cooked with onions

• Patiyala Amla Fish CurryCAD 19.00

  Grouper fish cooked in a slightly pickling gravy with Indian gooseberries

• Murgh MasaledarCAD 24.00

  Chicken cooked with bone, tossed in an onion and tomato masala and finished with hand pounded garam masala

• Kadhai ChickenCAD 20.00

  Boneless chicken in an onion tomato gravy tossed with peppers

• Butter ChickenCAD 19.00

  Tandoor cooked chicken in a creamy tomato gravy finished with butter and dry fenugreek leaves

• Rarah ChopCAD 23.00

  Lamb chops and lamb mince are cooked on slow heat with onions, tomatoes and a secret spice mix

• Mayura Goat CurryCAD 19.00

  Done just like the one back home, finished with a mayura spice blend

• Mutton BeliramCAD 21.00

  A lamb curry made just like it was made by the famous cook Beliram of Lahore, scented with coriander seeds and ginger

• Bhuna Gosht AdrakiCAD 23.00

  Boneless lamb cooked with onions, tomatoes and hand pounded spice mix

• Kadhai PaneerCAD 16.00

  Cottage cheese in an onion and tomato gravy tossed with peppers

• Saag PaneerCAD 17.00

  Cottage cheese tempered with garlic and cooked with pureed baby spinach

• Khubani KoftaCAD 17.00

  Cottage cheese stuffed with apricots cooked in a brown onion and almond gravy

• Dhingri Hara PyazCAD 15.00

  Mushrooms and green peas in a cashew and onion gravy with spring onions

• Masala Corn and PalakCAD 15.00

  Corn kernels and pureed spinach in an onion and tomato masala, tempered with garlic

• Kairiwali BhindiCAD 15.00

  Okra with fresh onions, tomatoes and raw mangoes

• Andhra PotatoCAD 14.00

  Baby potatoes tempered with fennel seeds and curry leaves, flavored with black peppercorns

• Dal MayuraCAD 16.00

  Black lentils cooked overnight with tomato, butter and cream

• Moong Dal TadkaCAD 14.00

  Yellow lentils tempered with garlic and cumin

• Moong Dal PalakCAD 14.00

  Yellow lentils tempered with garlic and flavored with spinach

• Baingan Ka BharthaCAD 15.00

  Roasted aubergines cooked with onions and tomatoes

• Sabz Ka MellaCAD 14.00

  Indian subji (or sabzi) consist of vegetables cooked with spices and curry flavors

• Aloo GobiCAD 15.00

  Aloo Gobi (potatoes and cauliflower) is a popular Indian dish in which potatoes and cauliflower are cooked with onion tomatoes and spices

Breads

• Plain NaanCAD 3.00

• Butter NaanCAD 4.00

• Garlic NaanCAD 4.00

• Vadapao NaanCAD 5.00

• Keema NaanCAD 6.00

• Roti (Plain/Butter)CAD 3.00

• Laccha Paratha (Ajwaini, Pudina)CAD 4.00

• Til Mirchi ParathaCAD 4.00

• Achaari Kalonji RotiCAD 3.00

• Onion KulchaCAD 5.00

• Paneer KulchaCAD 5.00

• Amritsari KulchaCAD 5.00

Rice

• Awadhi Biryani – ChickenCAD 17.00

• Hyderabadi Biryani MuttonCAD 17.00

• Subz BriyaniCAD 15.00

• Veg PulaoCAD 14.00

• Goat Tamater Pulao With EggCAD 17.00

• Muchi Dhaniya PulaoCAD 11.00

• Khushka Palak with Baby SpinachCAD 11.00

• Jeera RiceCAD 8.00

• Plain RiceCAD 6.00

Dessert

• Bombay FaloodaCAD 9.00

  Thickened milk, rose, falooda seeds, dried fruits

• Gulab Jamun Cheese CakeCAD 8.00

  Rose syrup and fresh berries (contain egg)

• Kalakand TartCAD 9.00

  With Paan ice cream

• S'Mores Chocolate BrownieCAD 11.00

  Chocolate fudge Walnut Brownie, Toasted Marshmallow, Vanilla Bean Ice cream

• Belgian Chocolate Chai DomeCAD 11.00

  Belgian chocolate mousse, masala chai Creme, strawberry Ice cream

• Gulab JamunCAD 4.00

• Ras MalaiCAD 5.00

  Homemade cheese poached in milk and garnished with cardamom

• Ice CreamCAD 4.00

  Paan, Mango, Strawberry and vanilla