- Wednesday - Monday
- 7:00 pm – 10:30 pm
"Baraabaru" in Dhivehi language means excellent. Savour the culinary heritage of India and the Maldives.
APPETISERS
- Subz Hara Kabab (N) (D)
- Pan seared vegetable cutlets with saffron roti
- Noorani Seekh Kabab (D)
- Lamb kabab stuffed with minced chicken marinated with home made spices
- Chole Samosa (V) (D) (G)
- Golden fried turnovers stuffed with potato and topped with lightly curried chickpeas
- Dahi Ke Kebab (V) (D) (G)
- Yoghurt fritters flavored with roasted cumin, cardamom and fresh coriander
- Malabar Jhinga (S) (D)
- Sauteed spiced king prawns with kadai sauce
- Seared “Gun Powder” Scallop (S)(G)
- Scallop marinated with homemade special “Gun powder spice” and fresh sprouts
SOUPS
- Tomato and Dhaniya Shorba (V)
- Pepper spiced tomato and coriander soup
- Lamb Yakhni Shorba (D)
- “Kashmiri” style broth cooked with lamb meat, saffron, yoghurt and home made spices
FROM THE TANDOOR
- Tandoori Murgh
- Whole spring chicken marinated, with chilies, cumin and yoghurt
- Soya Malai Chaap (D)
- Soya chaap marinated with cream cheese and cooked in tandoor
- Bhatti Ka Paneer (D)
- Yoghurt marinated Indian cottage cheese with stuffed padron chili
- Pesto Chicken Tikka (D)
- Chicken thigh cubes with pesto sauce, cooked in tandoor
- Murgh Malai Tikka
- Boneless chicken marinated in cream and yoghurt flavored with cardamom and mace
- Ajwaini Fish Tikka (D)(S)
- Maldivian reef fish marinated with yogurt and Carom seeds, barbecued in tandoor
- Tandoori Chaap
- Tandoori lamb chops marinated with balsamic vinegar and cloves
- Tandoori “Sampler” (SH)(S)(D)(G)
- Lamb chop, Murgh tikka, Malabar prawns and Ajwaini fish tikka
BIRYANI
- Biryani (Rice or Quinoa)
- Typical Indian delicacy prepared with layers of basmati rice or quinoa with your selection of meat, fish or vegetables and spices (mace, cardamom, mint, coriander and cumin), cooked in a pot sealed with Naan dough Reef Fish (D) Vegetable (D) Lamb (D) Shrimp (D) Lobster (D) Chicken (D)
BARAABARU REGIONAL SPECIALTIES
Baraabaru Specialties are served with saffron pulao or garlic naan
- Murgh Makhani, Punjab (D)(N)
- Chicken tikka served in slow cooked tomatoand cashew nut gravy
- Lamb Nalli Nihari Lucknow
- Stewed lamb shanks in ratan jot flavor
- Murgh Handi Lazeez Delhi (D) (N)
- Boneless chicken and bell pepper marinated with kush powder cooked in onion gravy
- Macher Jhol West Bengal (S)
- Reef fish fillet cooked with mustard, tomato and potato
- Lasooni Palak Paneer Uttarakhand (D) (N)
- Stir-fried Indian cottage cheese with double onions and freshly grounded black cumin seeds
- Pork Chettinad Tamil Nadu (P)
- Pork cooked with roasted spices and chili with fresh coconut
- Tandoori Lobster, Kerala (N)(D)
- Ajwain flavored marinated whole lobster along with lobster curry and lemon rice
- Baraabaru Raan, Agra (D)
- Pot-roasted organic young lamb leg finished in the tandoor (For Two)
VEGETARIAN CURRIES
- Dhingri Matar Hara Payza (D) (N)
- Button mushroom with peas cooked in onion gravy
- Kalonji Baingan Masala (N)
- Pan fried baby eggplant in spicy gravy flavored with onion seed
- Subz Nizami Handi (D)
- Mixed vegetables cooked with Spinach and tomato
- Bhindi Amchuri (D)
- Okra preparation with dry mango powder and tomato
NON-VEGETARIAN CURRIES
- Chicken Tikka Masala (D) (N)
- Boneless chicken tikka cooked in onion, tomato and Cashew nut gravy
- Lamb Vindaloo (D) (N)
- Goan style stewed lamb with potato, mustard, kashmiri chili, finished with vinegar
- Balti Lobster (D)(SH)(S)
- Mild preparation of lobster in onion and cheese gravy
- Prawn Jalfrezi (S) (N)
- Stir-fried prawn and bell pepper in tomato gravy finished with lemon juice
ACCOMPANIMENTS
- Dal Makhani (V)(D)
- Black lentils tempered with garlic and finished with cream
- Dal Tadka (D)(V)
- Home-style lentil preparation tempered with spices and tomatoes
- Cucumber Raita (D)(V)
- Yoghurt mixed with roasted cumin and cucumber
- Pindhi Choley (D)
- Chickpeas with onion tomato masala flavored with a large assortment of spice powder
INDIAN BREADS
- “Baraabaru” Cheese Naan (G)(D)
- Naan stuffed with processed cheese
- Tandoori Roti (G)
- Soft whole wheat bread
- Plain or Garlic Naan (G)(D)
- Teardrop shaped leavened bread
- Pudina Paratha (G)
- Minted flavor crispy whole wheat layered flat bread
- Missi Roti (G)(D)
- Flat lentil bread brushed with ghee
- Roomali Roti (G)(D)
- Handkerchief thin bread
- Coconut Naan (G) (D) (N)
- Teardrop shaped leavened bread stuffed with coconut and pistachio
- Aloo Payz Kulcha (G) (D)
- Stuffed bread with onion and potato flavored with onion seeds and coriander leaves
DESSERTS
- Kulfi Temptation (G)(D)(N) “Must Try”
- Indian Style Frozen Ice-Cream
- Gulab Jamun (G)(D)(N)
- Gulab jamun with Vanilla ice cream
- Falooda (D) (N)
- Falooda noodles with basil seeds and almond ice cream topped with rose syrup
- Rasmalai with Rabdi (G)(N)
- Cheese dumplings soaked in saffron flavored sweet milk
- Indian Sampler (G)(D)(N)
- Almond malai kulfi, Banana chocolate samosa motichor rabdi parfait and Saffron sponge
- Home Made Ice Cream
- Saffron, Cardamom, Rose, Tutti Fruiti, Masala Chai
- Home Made Sorbet
- Mango, Strawberry, Raspberry, Passion fruit, Coconut
- Fruit Platter
- With Coconut Sorbet
SELECTION OF TEAS
- Black
- Darjeeling, Castleton Estate, 1st Flush, 2018 Darjeeling, Jungpana Estate, 1st Flush, 2018 Assam, Single Estate, Dejoo, Ceylon, Uda Watte, Nilgiri, Korakundah Estate, Frost tea
- Green
- Ceylon, Jasmine, Moroccan Mint, Sencha
- Tisane
- Verbena, Chamomile and Ginger Twist
- Kuda Special
- Fresh Mint, Fresh Ginger and Lemongrass Tea
- Indian Masala Tea
- Assam tea flavored with cardamom, ginger, and fresh mint
SELECTION OF COFFEES
Espresso (Single/Double) Cappuccino, Americano, Café Latte and Macchiato