YakhniT H E A N C I E N T T A L E

EXPLORE THE ART OFCULINARY

Never make somethingboring ever again |

IT'S ABOUT THEINGREDIENTS

Cuisine Fit For The Kings |

YOU AREWHAT YOU EAT

A sense of history and a pieceof future |

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The Page Index

Order Direct

Synopsis

The Tale

The Royal Cooking Chronicle

"Yakhni" Signature Dishes

"Yakhni" Veg Signature Dishes

The Dal Makhni

The Quick Bites

The Bao

The Kathi Roll

Biryani’s from the Imperial Kitchen

Evolution of Kolkata Biryani

The Kebab's

The Non-Veg Kebab & Tikka's

The Veg Kebab's & Tikka's

The Recital of Royal Veg Curries

The Mutton Curry

The Chicken Curry

The Breads

The Royal Dessert "Mithai"

The Royal Sharbat

Garnishing At Yakhni Kitchen

Royal QC Mechanism

Hygiene standards at Yakhni

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ORDER DIRECT O U R V E R Y O W N T E C H - E N A B L E D D E L I V E R Y P L A T F O R M , N O W A L L O W S Y O U

T O O R D E R D I R E C T L Y F R O M A Y A K H N I N E A R Y O U .

Why Order Direct ?

With the country reeling under the wave of newCovid-19 infections, the economic tragedy is asdevastating as the humanitarian one. Among themultitude of businesses in crisis, one of the hardesthit is the Hospitality Industry.

When you order food from your favorite restauranton third-party aggregator apps, the restaurantactually end up losing money because of heavycommission charged by them instead of profitingfrom your order.

Online aggregator’s mode of operations is nottransparent, as we don’t have any information aboutour guests whom we are serving. It makes verydifficult for us to understand our guest preferencesand their specific likes and dislikes. The core ofHospitality business is based on human interactionand personal touch. "A restaurant ends up paying up to 40 percent of theirtop line just on aggregator platforms “This includescommissions, discounts and offers, discovery andmarketing charges and fee," "We are not againstaggregators, we are against the tyranny ofaggregators.

All the discount and offers provided by third partyaggregators to our guests, we are paying for it alongwith extraordinary commissions to apps whichleaves us with almost nothing to sustain ourbusinesses.

Benefits Of Order Direct on www.yakhni.in?

In order to keeps businesses stay afloat, “Yakhni” hasalso rolled out Order Direct urging our guests toavoid using third-party aggregator apps for orderingfood from our restaurants and use www.yakhni.inwebsite to place your order directly with us and availup to 30% discount on each order.

All the data captured on our website are safely storedon our secured cloud server and under anycircumstances we don’t share your personalinformation with any third party. “Yakhni The AncientTale” respects your privacy and is committed toprotecting it through our compliance with this policy.

Your safety is our priority, so there won't be any morethird wheels between you and your food. Our in-housedelivery fleet of #YakhniWarriors will deliver your orderdirectly from our kitchen, with all WHO-recommendedsafety and hygiene protocols in place.

Tune in to “Yakhni The Ancient Tale” HandmadeRestaurants to know more about our rich and diversefood cultural heritage and constant innovation we aredoing.

Our Master Chef designed path-breakingcontemporary Indian menu which combines freshseasonal produce and unusual ingredients fromacross the world to excite the adventurous, yetsatisfy traditional tastes and evoke nostalgia.

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Our core philosophy at “Yakhni” is to preserve and entice authentic royal cuisine and serve it to the modernworld. We are committed to serve ancient cuisine in modern style filled with flavors and aroma that isauthentic and versatile. We at Yakhani use all handpicked spices from different parts of India, and followstringent vegetables and meat procurement SOP’s, so all our dishes goes out of the kitchen remainsauthentic and our guests gets the best of each dish served.

We at Yakhni take our social responsibility as a business very stringently, Yakhni uses world class moderntechnologies and procedures to channel our food delivery mechanism through our web portal and ODP(Online Delivery Partners), we follow best hygiene and cleanliness practices to make our guests feelcomfortable and safe while ordering food. We are committed to establish Yakhni as a global chain thatserves ancient food with modern touch.

We constantly innovate and understand our social corporate responsibility towards a better society andcommitted to provide employment to local and rural farmers, to cut middle men all our meat, poultry andvegetables we directly procure from farmers and producers.To promote local handicraft and craftsmanshipall our clay pots are procured from local potters. In these uncertain times we as an organization understandenvironmental and health consequences and are committed to Go Green initiative. We are proud to serveIndian delicious flavors from ancient royal kitchen to the modern world.

They say, “The journey to a man’s heart is through his stomach.” Get ready for the most exciting journey of ancient cooking heritage with “Yakhni: The Ancient Tale”

S Y N O P S I S

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THETALE

Second invasion was by Mohd.Ghori 1175 A.D. who is alsoknown as the first Muslim Ruler ofthe Indian Sub continent.Successive Muslim Invasions/Mughal Emperors influenced thecuisine of the region andcommingled it with the Romanand Greek food influences of thetime. These along with thesubsequent invasions by theMughals and other exchanges ofthrones which happened over theascending decades helped theIndian subcontinent to achievethe one of the most renownedcuisines of the World the “IndianCuisine” “Cuisine Fit For Kings”.The foundation of Mughal Empirewas laid by Babur — The Emperornot just brought an army, butimmense nostalgia for childhoodhe spent in the craggy mountainsof Uzbekistan.

The history of the Yakhni goesback to ancient t imes originatedin Persia. Northern India wasinvaded several t imes by theMughal invasions, f irst t imehappened when Mohd. BinQuasim in 711 A.D whichresulted in conquest of Sind andMultan as Mohd. Bin Quasimspent a considerable t ime inPersia now known as Iran duringhis f irst conquest his choice offood was greatly influenced bythe same.

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The Emperor himself was not a fanof Indian food; he preferred thecuisine of his native Samarkand,especially the fruits. He was fondof watermelon and often wasmoved to tears by the sweet flavorof melons, a painful reminder ofthe home he’d lost. Interestinglythough, he loved fish – which hedid not get back in Uzbekistan! But as an emperor he had tospread the wings of his empire andhad to reach a mid point in termsof the cuisine so Khansama's fromthe north west frontier werebrought in for the emperor and hiscourt and they laid the first brickfor the fusion of the Indian spicesand ingredients with the foods/taste’s/ cuisines of the Mughals.Infusion started which furtherwent on to influence the IndianCuisine.

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THE ROYALCOOKINGCHRONICLE

However, it was during The Emperor-Akbar’s reignthat Mughal cuisine truly began evolving. Thanksto his many marital alliances, his cooks came fromall corners of India and fused their cooking styleswith Persian flavors.

Royal chef’s innovated and introduced unique,elaborate and delicious dishes in Mughal Royalkitchen.

The Emperor Akbar has greatly influenced RoyalCuisine and the gastronomical landscape of India.When Kashmir was annexed by Akbar in 1586 andit was he who first set the trends in the localculture, and religion. Akbar was an aficionado togood things and he carried over the Persian recipeof cooking meat in yoghurt based gravies to createthe signature Yakhni recipe.

Akbar being one of the most revolutionary and impactfulas he could be. It was his grandson Shahjahan’s beautiful wife “MumtazMahal” who contributed to the popularity of Mughalcuisine.

An interesting story which traces the origins of “YakhniPulao” is that when “Mumtaz Mahal”once visited the armybarracks and found the army personnel under-nourished,she ordered the chef to prepare a nourishing dish, whichprovided balanced nutrition in the right proportion, andthus the Yakhni Pulao was created.

Pilaf or Pulao is said to be derived from the Sanskrit word “Pulaka”…. Yakhni refers to a light curry or broth whichincludes two main ingredients other than Meat “Yoghurt andSaffron” (Kesar)

THE TERM ‘YAKHNI’IS A DERIVATIVE

FROM AKHNI WHICHMEANS BROTH OR

SOUP.

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Lamb Halim (Mutton cooked withcracked wheat, ghee and cinnamon)Rs: 679Garnish: Rose Petals, Saffron, Dry fruits

Murgh Musallam, A whole, masala-marinated chicken stuffed with a spice-infused mixture of minced meat andboiled eggs and slow-cooked.Rs: 599Garnish: Almond Flakes, Ancient Herbs

Nihari an Anecdote: Legendary dish Nihari was originated byShah Jahan’s Head chef’s (khansamas)of The Royal kitchen, a spicy meat stewthat is slow-cooked overnight in largecauldrons called “Shab Deg”. Rs: 649Serving Suggestion: Garlic NaanGarnish: Mint Leaf, Fresh Cream

“Yakhni”SignatureDishes fromThe RoyalKitchen:

THIS IS HOW THE STORY GOES

IN THE 17TH CENTURY, SOON AFTERSHAH JAHAN ESTABLISHED HIS CAPITAL

IN DELHI, A VIRULENT FLU SWEPTTHROUGH THE SPRAWLING CITY.

IT WAS THEN THAT THE SHAHI

KHANSAMA AND THE SHAHI HAKIMJOINED THEIR HANDS TO DEVISE AROBUST SPICE-PACKED STEW THAT

WOULD KEEP THE BODY WARM ANDFORTIFIED!

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Navratan Korma (curry of nine gems) a deceptivelydelicious dish prepared from nine different vegetablescoated in a subtly sweet cashew-and-cream sauce.Rs: 499Quantity: 500 mlServing Suggestion: Garlic Naan, Kalonji NaanAccompaniments: Garlic Chips, Mint SauceGarnish: Rose Petals, Pomegranate

Halim (Assorted Vegetables cooked with crackedwheat, ghee and cinnamon).Rs: 499Quantity: 500 mlAccompaniments: Desi Ghee, Garlic ChipsGarnish: Rose Petals, Lavender

Forest Creamy Mushroom (Handpicked forest smokedmushroom cooked with cream and cheese)Rs: 499Quantity: 500 mlAccompaniments: Garlic ChipsGarnish: Lavender

“YAKHNI” VEGSIGNATURE FROM THEROYAL KITCHEN

Emperor Akbar’s wife, Jodha Bai, introducedPanchmel dal (also called Panchratna dal) into thepredominantly non-vegetarian Mughal kitchen,along with a handful of other vegetarian dishes. Itbecame such a big hit with Mughal royalty that bythe time Jehangir took over the throne, The Royalcourt has its own shahi panchmel dal recipe!

Interestingly, Akbar was a vegetarian three timesa week and even cultivated his own kitchengarden — the emperor ensured that his plantswere carefully nourished with rosewater so thatthe vegetables would smell fragrant on beingcooked!

Shahi Panchratna Dal (Made by mixing five lentilstogether, Dal puree mixed with Chef's secrettadka gravyRs: 499Quantity: 500 mlServing Suggestion: Butter Naan, Garlic NaanAccompaniments: Garlic Chips, White ButterGarnish: Yakhni Mix

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The DalMakhani SERVING SUGGESTION

SPRINKLE KASURI METHI ANDADD WHITE BUTTER BEFORE

SERVING

Origin of Dal Makhani goes back to Pre-Independentera, which was made in western part of Punjab byPeshawaris now in Pakistan. The Peshawaris sold DalMakhani with flat unleavened bread called “Roti’s” inPeshawar dhabas. When the Peshawaris came acrossthe border after partition they bought Dal Makhani withthem. It was made with whole Urad Dal and it simmeredin a clay pot “Handi” for long stretch of time.

It is also known as “Maash Ki Dal” in Sanskrit and Maaki Dal in the vernacular. The other version of this Dalwhich was more popular in East Punjab and Lahore, Ithas red kidney beans “Rajmah”and split gram pulsesknown as Chana Dal. Addition of these two adds certaincharacter and thickness to the dish.

The legacy of Dal Makhani is created by Mr Kundal LalGujral Owner of famous “Motimahal Chain ofRestaurants” He was the man behind the popularity ofTandoori style of cooking in Daryaganj and to the world.He introduced world famous “Butter Chicken” to foodlovers and later he incorporated same Makhani Gravy into the Dal of his ancestors.

Accompaniments: LacchaParatha, Mirchi Paratha

We at Yakhni make Chronicle of Dal Makhani,There is no blending of different lentils. Our Dalgets its taste and viscosity from 20Hrs -36Hrs ofslow cooking and Desi Ghee, It simmers in the claypot all night. Our unique cooking process that setsit apart.

Dal MakhaniRs: 499Quantity: 500 ML

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THE QUICKBITES

What comes in your mind when you think of Quick

Bites? Dishes that balance the elegance of distinct

cuisines. We at “Yakhni” like to add a desi touch in

everything. If you have a love for both Indian and

international flavors and enjoy the skill of culinary

skills, you can’t go wrong with our Quick Bites.

We blend spices from different regions to create

new and interesting dishes. These Quick Bites are

perfect combination of Desi and Videshi flavours.

Arancini: Rs 299

Crispy Makhana Masala: Rs 299

Khataal Pyaz ki Kachori: Rs 299

Mumbai Sev Puri: Rs 299

Mini Margarita Kulcha: Rs 299

Soya Cheese Tacos: Rs 299

Vada Pav Slider: Rs 299

Veg Surprise Slider: Rs 299

Mutton Boti Tacos: Rs 399

Mutton Keema Slider: Rs 399

Mutton Keema Kulcha: Rs 399

Chicken Pyaz Ki Kachori: Rs 349

Chicken Satay: Rs 349

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The Bao

It’s called the Burger of the Far East, an

open sandwich, and more. And if you

haven’t tried this fluffy, open dumpling

known as a "Bao" yet, it may be time to

do so now. These steamed rice bun

filled with veggie, chicken or meat-

based ingredients can be made as

creatively with Indian flavours as

possible. It makes for a meal-on-the-go

and can pack a healthy bite, too

There is much more to me than you

have known, Life is short and hunt is

Big, So let's Bao

Butter Chicken Bao: Rs 299

Keema Mutton Bao: Rs 349

Spicy Prawn Bao: Rs 349

Paneer Makhani Bao: Rs 249

Spinach Mushroom Bao: Rs 249

THE BIRYANI IN THEMALABAR COAST

CALLED ‘'OON SORU’'

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Paneer Tikka Roll: Rs 220

Fresh Assorted Vegetable Roll: Rs 220

Mushroom Galouti Roll: Rs 220

Falafel & Hummus Roll: Rs 220

Chicken Tikka Roll: Rs 249

Mutton Keema Roll: Rs 249

Seekh Kebab Roll: Rs 249

Galouti Kebab Roll: Rs 249

Kakori Kebab Roll Rs 249

Egg Roll: Rs 199

THEKATHIROLL

The origin of kathi roll started in the Nizam Restaurant in

Kolkata, founded in 1932. There are many theories about

how exactly the roll got started. Some suggest that office

commuters wanted something quick and portable to eat,

some believe British babus who were too reluctant to touch

the kebab. The most likely origin is probably more mundane,

but in any case someone decided to roll things up at some

point. Nizam enjoyed monopoly over this method of serving

kebabs for decades, and it eventually became commonplace

in Kolkata and later spread elsewhere.

In 1964, Nizam moved to bamboo skewers that were

lightweight and available in large numbers. These skewers

are referred to in Bengali as kathi or stick, and the names

kathi kebab and kathi roll soon stuck.

In West Bengal, shops serving rolls are mostly known as

"Roll-er-dokaan" and people use roll to refer to a kathi roll.

Chicken roll and egg roll are two of the most common

variants of kathi roll.

We at Yakhni make delicious Kathi rolls with filling of

different kebabs and fresh ingredients, Our Kathi rolls are

designed keeping in mind your busy schedule and quick

appetite, Get our super quick Kathi Rolls and relish this

great invention of ancient culinary art.

It was during Aurangzeb’s reign the interminglingof Mughal and Deccan culinary traditions gainedmomentum (the kitchen moved with the emperorwhen he went on wars). During this time, Agra andDelhi started to lose their preeminence as hubs ofMughal culture, with the focus shifting to cities likeHyderabad and Lucknow.

He ordered his Royal Chef to introduce anelaborate Biryani made with silver policed rice,basil, Bengal gram, dried apricot, Dry fruits andalmond and curd with medicinal values for thecourt — This Biryani held a place of pride on thedining table of Aurangzeb.

Later on Nizams of Hyderabad introduced aspicier version of the dish during their rule.

The origin of Biryani associated with manytheories.

The term ‘Biryani’ is derived from two Persianwords – ''Birian’'meaning ‘fried before cooking’and ‘‘Birinj'' meaning ‘rice.’ Though widelyserved today in India, it is believed to haveoriginated in West Asia.

The First theory claims: That the Turk-Mongolruler, Taimur- The Lame, introduced thisdelicious dish in India in 1398. But it was not adish for the members of the Royal family. It wasserved as nourishing dish for army. The chefsused earthen pot and filled it with rice, spices,and meat and buried it in hot pit. The dish thusformed is known as “Biryani” to the world.

BIRYANI’SFROM THEIMPERIALKITCHENEvolution of Hyderabadi and LucknowiBiryani.

THE BIRYANI IN THEMALABAR COAST

CALLED ‘'OON SORU’'

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EVOLUTION OF KOLKATABIRYANI

“Wajid Ali Shah” the tenth and the last Nawabof Awadh (Lucknow). Once he was deposed bythe British, he went to Metiabruz in theoutskirts of Kolkata. Accompanying him werehis dancers, poets, entertainers, andkhansamahs (chefs). Chef’s were given freehand to innovate new dishes and try differentrecipes.

Potato was introduced by Portuguese at theend of the 18th century and it was consideredas an assorted premium vegetables. The chefsinducted potatoes in the Biryani, (This infusionwas the mother of invention of Kolkata Biryani!)Everyone loved the resulting recipe! Potatoesbecame a staple vegetable in Bengali cuisineafter this, for both rich and poor. Even today,potatoes are used in Kolkata Biryani along withmeat. “Tehri biryani” a vegetarian version of thedish, is believed to be created during this timeas food for bookkeepers of the court whowould not eat mutton biryani.

At Yakhni all our Biryani are cooked in earthenclay pots to maintain its distinctive flavor andaroma. Each grain of rice for the Biryani iscoated with silver foil, which adds digestion andacts as an Aphrodisiac. Rice and vegetables isflavored with saffron and rosewater, and eachsingle grain of rice massaged with musk oil andsandalwood.

Imperial Chicken Biryani: Rs 700

Hyderabadi Veg Biryani: Rs 580

Hyderabadi Chicken Biryani: Rs 760Hyderabadi Mutton Biryani: Rs 999

Lucknowi Chicken Biryani: Rs 749Lucknowi Mutton Biryani: Rs 999

Top and bottom layered with rice herbs & spices.Interlayer with meat and vegetables, and it is left onslow flame to simmer or dum to enhance natural flavourand aroma. Our Hyderabadi Biryani is known as DumBiryani or kacchi gosht Biryani, Awadh and LucknowBiryani is Pakki Biryani, meat and rice is cooked separatelyby dum pukht method. We use most delicate basmati rice, handpicked pieces ofmeat and vegetables, carefully sourced spices, ancientold recipes to make our Biryani. We cook individual &fresh Biryani for each order and serve it in earthen claypot.

All our Biryani's are served with Cucumber Raita, BurhaniRaita, Mirchi Ka salan and Chefs homemade salad.

All prices listed below is for 1Kg

Imperial Mutton Biryani: Rs 750

Hyderabadi Paneer Biryani: Rs 580

Kolkata Chicken Biryani: Rs 749Kolkata Mutton Biryani: Rs 829

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If there’s one thing that is common between thestreets of Old Delhi, Hyderabad, Mumbai, Patna &Lucknow, it is the love for kebabs. What isparticularly interesting is how this popular dish wenton to rule the alleys of India, which is not even thebirthplace of kebabs and evolved into different stylesover time.

"If you look at the political boundaries andcollaborate it with history, the trail followed byGenghis-Khan 's army transecting Mongolia, Middle-East and up to Spain and around, saw the evolution ofkebabs in various forms. Most kebabs trace theirorigin a long time back and Have an interesting taleto tell. Here are some popular ones.

The Kebab's

Kebab was an integral part ofthe daily diet of Indian royaltyas early as 1200 AD.

Galouti Kebab: The Mouth Melt-in DelicacyOriginally Made for a Toothless King

Haji Murad Ali he had just one hand and hence wascalled Tunday. Haji Murad Ali, apparently used 160spices in his kebab and got the patronage of NawabWvajid Ali Shah who wanted to eat a kebab that wassoft and easy on his toothless mouth. While thename of the maker was given to the kebab, this softand tender preparation with slight variations is alsoknown as Tunday kebab. Unlike most kebabs thatare roasted, these are deep fried in clarified butter.

Rs: 659Pcs: 8

Kakori Kebab: Kakori is not just known for thefamous Kakori Conspiracy of 1925,

Kakori Kabab is one of the most famous dishes ofAwadhi cuisine and is known for its soft texture andaroma. It is roasted in skewers.This amazing kebabcomes from a small town in Uttar Pradesh called"Kakori"

Rs: 659Pcs: 8

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Tangri Kebab Three Ways Pcs: 6 Rs: 539

Chicken Malai Tikka Pcs: 8 Rs: 539

Chicken Tikka Pcs: 8 Rs: 539

Surkh Laal Murgh Tikka Pcs: 8 Rs: 539

Chicken Seekh Kebab Pcs: 6 Rs: 539

Murgh Ke Pasande Pcs: 8Rs: 539

Pathar Ke Kebab Pcs: 6 Rs: 669

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Mutton Seekh Kebab Pcs: 6 Rs: 659

Mutton Burra Pcs: 6 Rs: 659

Fish Tikka Pcs: 6 Rs: 899 Tandoori Jumbo Prawns Pcs: 6 Rs: 1199

Amritsari Fish Fry Pcs: 6 Rs: 899

Tandoori Murgh (Whole) Pieces: 4 Rs: 659

Tandoori Kebab Platter Pieces: 12Rs: 999

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THE VEGKEBAB & TIKKA'S If you look at the political boundaries andcollaborate it with history. India has traditionallyalways been a vegetarian country.

The Royal Khansama's inducted some delectableVegetarian kebab's in royal kitchen like PaneerTikka and Dahi Ke Kebab, Hara Bhara Kebab.

We at "Yakhni" unearthed the secret recipe ofRoyal kitchen and bring to you lip smacking vegKebab & Tikka's.

Dahi Ke Kebab Pcs: 6 Rs:309

Hara Bhara Kebab Pcs: 6 Rs:309

Paneer Sunahri Tikka Pcs: 6 Rs:309

Paneer Tikka Two Ways Pcs: 6 Rs:309

Veg Seekh Kebab Pcs: 6 Rs:309

Tandoori Soya Chaap Pcs: 6 Rs:309

Mushroom Galouti Pcs: 6 Rs:399

Tandoori Veg Kebab PlatterPcs: 12Rs:599

THE RECITALOF ROYALVEG CURRIES

Curry is an anglicized from of the“Dravidian word kari’’ meaning saucemainly in Malayalam, Kannada, Kodava.

The establishment of Mughal Empire inthe early 15th century immenselyinfluenced Indian curries. Especially The Emperor Shah JahanWhen came to power, His first step wasto enlarge the menu devised by hisfather and grandfather. He instructedhis cooks to add more of spices likehaldi, jeera and dhania to Royal CurriesRecipe for their medicinal properties.

Interestingly, his cooks also added redchili powder to keep evil spirits at bay!

It was during the reign of Shah Jahanthat the Mughal cuisine reached its zenith.

Kadai Paneer: 499Desi style delicious cottage cheesemade with freshly grounded kadhaimasala, onions, tomatoes & bellpeppers

Paneer Tikka Masla : 499Semi gravy cottage cheese tikkacooked with tangy and spicy curry,topped with cocktail onion and freshcoriander leaf

Broccoli Paneer Bhurji: 499Grated cottage cheese, chopped broccoli and bell peppers cooked on Tawa.

MALAI KOFTA: RS 499750 ML

Crumbled cottage cheese, anIndian-style cheese, is foldedinto mashed potato withchopped cashews, almonds,pistachio and cilantro, raisinsand a bit of spice

NADRU KE KOFTE: RS 499750 ML

A Kashmiri preparation, creamy,rich and indulgent in texture.Lotus stem mashed with paneer,cashewnut, almond, raisins,deep fried served with smokedcreamy curry.

NAWABI PANEER: RS 499750 ML

Smoked cottage cheese cookedwith malai curry, saffron, fennelseed and Indian spices

PANEER MAKHANI: RS 499750 ML

This legendary dish needs nointroduction, cottage cheesemarinated with chef's secretspices cooked in makhani gravy.

DUM ALOO: RS 499750 ML

An extremely delicious andcreamy curry, Aloo stuffedwith cottage cheese,assorted dry fruits cookedin cream, onion and tomatosauce.

MALAI SOYA CHAAP: RS 499750 ML

Soya chaap cooked in a thicksilky and creamy gravy. Thismouth watering dish can beserved both as a starter or maindish.

AKBARI PANEER CHEESEPOPPER: RS 499750 ML

Five variety of seasonal

saag's clubbed with

cottage cheese and Indian

spices topped with

Jackfruit and cheese

poppers.

MASALA SOYA CHAAP RS 499750 ML

Tandoori soya chaap cooked

with tomato gravy and

Indian spices.

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Y A K H N I S P E C I A L H A N D IM U T T O N : R S 6 9 0 5 0 0 M L

Baby lamb cubes cooked in desi

ghee, rich flavourful gravy in four

stages, to make mouth melting

delicious mutton curry.

M U T T O N K O R M A : R S 6 9 0 5 0 0 M L

This unique lamb dish is prepared with

curd, onions, tomatoes, coriander,

ginger, garlic, desi ghee and Chef's

secret spices.

M U T T O N R A R A G O S H T : R S 6 9 0 5 0 0 M L

Mutton Rara is a unique mutton

preparation as it combines the mutton

pieces along with the mutton keema

or Gosht mince in it.

M U T T O N R O G A N J O S H : R S 6 9 05 0 0 M L

This dish is robust with flavors of

varied spices. Lamb cooked with the

aroma of cinnamon, cardamom, bay

leaves, turmeric.

M U T T O N Y A K H N I : R S 6 9 05 0 0 M L

Yakhni is a popular Kashmiri dish made

with lamb chops and is slow cooked in

yogurt and typically flavored with

saffron Chef's secret Kashmiri spices.

E L A I C H I P E P P E R F R Y : R S 6 9 05 0 0 M L

Kerala style boneless mutton cooked

with coconut and curry leaf, dry fruits.

Served with Malabari paratha.

THE MUTTONCURRY

T A W A M U T T O N : R S 6 9 0 5 0 0 M L

Boneless tender shredded mutton

cooked with grounded Indian spices,

bell peppers, capsicum on copper

tawa. Served semi gravy.

L A A L M A A S : R S 6 9 05 0 0 M L

Invented by the khansama who

cooked at the kitchen of the Mewars

of Rajasthan, using Mathania mirch,

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CHETTINAD CHICKEN CURRY: RS 650500 ML

THE CHICKEN CURRY

SHAHI CHICKENKORMA: RS 650 500 ML

CHICKEN TIKKAMAKHANI: RS 650 500 ML

Chicken Korma is a

traditional dish made with

light and flavorful almond

curry, tomato puree, Chef's

secret spices and cream

that's buttery and

irresistibly delicious.

Boneless Pieces of chicken

drumstick marinated with

Indian spices, cooked on

tandoor and simmered in

cashewnut and makhani

gravy.

KADAI CHICKEN: RS 650 500 MLFresh curry chicken marinated with spicy &flavorful herbs, capsicum onions, tomatoes,ginger, garlic & freshly ground Chef's secretspices.

This spicy curry laced with onions andcoconut, the Chicken Chettinad gravy, is oneof the finest and most authentic chickencurry one can find.

Yakhni is a popular Kashmiri dishmade with chicken and is slow cookedin yogurt and typically flavored with,saffron and Chef's secret Kashmirispices.

Chicken malai tikka cooked in cashewnutand creamy gravy. Topped with groundeddry fruits.

It brings the delight and zest to crave for, Tenderchunks of chicken spiked with Chef's secret spicesand herbs.

YAKHNI CHICKEN: RS 650 500 ML

EXCLUSIVE!

THE BUTTER CHICKEN

MAKHMALI CHICKEN CURRY: RS 650500 ML

TEEKHA MURGH: RS 650 500 ML

RUNNING + FITNESS + CHICKEN

AT " YAKHNI" WE OFFER A BEAUTIFUL MELANGE OFHERBS AND SPICES, AND IF YOU ARE AFAN OF CHICKEN,THEN YOU ARE INFOR A SPECIAL TREAT

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Our Offerings

Naan Rs 70

Butter Naan Rs 85

Garlic Naan Rs 85

Lachha Paratha Rs 70

Ulte Tawa Ka Paratha Rs 70

Onion Kulcha Rs 80

Paneer and Onion Kulcha Rs 85

Missi Roti Rs 80

Roomali Roti Rs 80

Tandoori Roti Rs 55

Tawa Roti Rs 55

Warqi Paratha Rs 150

The Breads

That proves we live in the heaven of foodies

N O M A D I C | 2 4

Indian cuisine is known for its leavened

and unleavened breads.

The first time it was mentioned in 1300

AC by an Indian poet and musician “Amir

Khusrow” but its origin is almost

certainly older, probably since the arrival

of yeast in India from Egypt. During the

Mughal era, Naan was served as breakfast

Naan, an Old Persian word which means,

bread, On 1799 the Western world knew

the Naan, thanks to William Tooke, an

English historian, and clergyman who

mentioned this bread on his logs and after

into his etymological Encyclopedia of

Russia.

It is baked in Tandoor at temperature of

about 900° F (480° C): basically it is a clay

jar dig into the soil, and fuelled with

firewood.The Naan is baked stuck against

the inside wall of the oven

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Mughal cuisine is very rich and diverse and isknown for aromatic and delectable desserts“Mithai”. The Mughal Emperors were fond of fruits anddesserts, one of their favorites was mango, andthere are many interesting stories to it.

Akbar built the vast Lakhi Bagh nearDarbhanga, growing over a hundred thousandmango trees. This was one of the earliestexamples of the grafting of mangoes, includingthe Totapuri, the Rataul and the expensiveKesar.

Shah Jahan’s fondness for mangoes was sodeep that he had his own son, Aurangzeb,punished and placed under house arrestbecause the latter kept all the mangoes in thepalace for himself!

The Mughal Emperors hold an important placein the cultural heritage of India, and it is ofessence that historical efficacy is preserved anddepicted with our cooking accuracy.

We at Yakhni will take you through the journeyof rich and indulgent desserts that reminds youof regal delicacies. Made with flour, milk, fruits,vegetables, spices, essence and fruit syrups,these desserts have been loved and longed forby generations through centuries. Try out fromthese delectable list of amazing desserts “Mithai”.

The Royal DessertMithai

S H A H I T U K D A : R S 1 3 0

The crisp and flavorful bread,

fragranced with rose water coated

with condensed milk is quite a treat. S H E E R K H U R M A : R S 1 3 0

Filled with the richness of dry fruits

and nuts, and is cooked using

vermicelli, milk along with ghee

B A D A M P H I R N I : R S 1 3 0

Made with almonds and milk and as

an indulgent dessert

N E E M K A H A L W A : R S 1 3 0

This Bizarre Halwa of Rampur will

Shock you, class apart in the terms

of bitterness with many medicinal

properties

R A B R I W I T H G U L A B J A M U N : R S 1 3 0

Kesar Rabri served with 2pcs Gulab Jamun

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M A T H U R A K E P E D E : R S 1 3 0

Is a classic Indian sweet made with

roasted mawa (milk solids), sugar and

flavored with cardamom

Mango Lassi: Rs 120Fresh mango pulp, blended with hung curd

Kesar Badam Lassi: Rs120Saffron, almond blended with hung curd

Choco Loco: Rs 120Chocolate shake with Oreo

Mint infused Detox Water: Rs 120Infused with mint, basil, celery stick, kaffir lime

Aam Panna: Rs 120Raw mango, cardamom, cumin and black salt

Cucumber Lemonade: Rs 120Fresh cucumber blended with shikanji

Homemade Lemonade: Rs 120Blended with fresh lemon and Indian spices

Kiwi Blast: Rs 120Infused with fresh kiwi

Water Lemon Cooler: Rs 120Water melon, pomegranate blended

Pineapple Sunshine: Rs 120Pineapple, Passion fruit

THE ROYALSHARBAT

Sharbat was introduced to India by the Mughalsin the 16th century. The word sherbet, orsharbat, comes from the Arabic “sharab” which,contrary to what one may think, is not “alcoholicbeverage” but just any beverage or “heavenlydrink”

The Emperor Humayun — was immensely fondof Sharbat. All beverages in the royal householdbegan being flavored with fruits and herbs withgreat medicinal values. There were hakims,practitioners of the unani medicine, who madeconcoctions with fruits, flowers and herbs forThe Royalty.

In fact Ice was brought from the HimalayanMountains to keep the drinks cool and palatable.Ice, used for cooling drinks and making frozendesserts, was brought daily from the Himalayasby an elaborate system of couriers.”

BY YAKHNI

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At Yakhni we use ancient method of cooking and servingfood in Earthen pots, to inculcate natural minerals andmany important nutrients like calcium, phosphorus, iron,magnesium and sulfur to food, which are extremelybeneficial to our body. The petrichor of aroma you get inour dishes after being cooked in an earthen pot isunassailable. After each dish is prepared, the pots are tiedwith a Hand woven cotton cloth and a Rajasthani threadand afterwards each pot is stamped by Sous Chef QC Teamto ensure that only impeccable quality is delivered to ourvalued customers.

Our clay pots are handmade with 100% lead-freeunglazed clay, Tested to be non-toxic, Arsenic free,Cadmium free, No artificial colors are used - does notharm your health and environment in any way.

It was Emperor Babur who inducted earthen pots in RoyalKitchen. As earlier the earthen pots were only used bycooks during war times as they were primarily attuned towar campaign diets and used simple grilling techniques.

Garnishing At Yakhni KitchenAt Yakhni all our garnishes used for thedecoration of dishes are inspired from a trueaesthete by nature, Nur Jahan “EmperorJahangir’s 12th wife” An enormouslypowerful figure at the royal court, she usedseveral secret herbs and spices to create herlegendary desserts, rainbow-colored yoghurtand dishes for The Royal Kitchen decoratedwith pretty patterns of rice powder glaze,flowers and candied fruit peels!

At Yakhni All our dishes are garnished withedible flowers and foils of precious metalslike gold and silver. We use edible flowerssuch as Rose (controls anxiety and promotesrelaxation) Hibiscus (controls blood pressureand cholesterol) Lavender (creates calmingeffects) Chamomile (Improves sleep quality)Jasmine (Helps to control Diabetes,maintains heart rate)

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ROYAL QC

MECHANISM

As an Emperor of any part of the world at any given time usually means one thing — lot of enemies.And the same was with the Mughals. For instance, during a feast, “an abrupt, violent spasm of nauseawas choking Babur, as he began to vomit in convulsions of agony and retching. When it was foundedthat Emperor had been poisoned, a number of culinary processes were commissioned that continueddown to Akbar’s reign and the subsequent mughal reign.

The royal kitchen daily menu was designed by The Hakim (royal physician, making sure to includemedicinally beneficial ingredients. And an elaborate chain of command accompanied the food to thetable. Royal kitchen housed “A Head cook, Treasurer, Storekeepers, Clerks, Food Tasters, and morethan 400 cooks from all over India and Persia". Food was served in stone and earthenware dishes,tied in cloths.

When it came to serving the food, there was a quality control mechanism in place, the cook and TheBakawal tasted the dishes, after which the Mir-Bakawal (Chief Chef) attached “his seal to them while aclerk made an inventory of the vessels sent to the royal dining room. This was a precaution to guardagainst the dish being changed on the way.” The kitchen staff were escorted all the way, and atablecloth was spread out on a carpeted floor on which the food was placed. “Even bread, pickle andother savories were sent sealed in bags. When the seals were opened, The Mir-Bakawal tasted thefood again before the emperor began, his meal.

We at Yakhni follow stringent quality control as followed by Royal Kitchen: All the clay pots andpackaging boxes, pouches, dip bowls, carry bags are properly sanitized. Each one of our packagingmaterial goes through strict quality check points. All our packaging boxes, carry bags are eco-friendly,each one of them are handmade with recyclable biodegradable waste materials. It’s our commitmenttowards Go Green initiative.

All our packaging materials goes through Antibacterial test, Edge Crush Test, Bursting Strength Test,Puncture Resistance Test, Compression Testing, Food Packaging Seal Integrity Testing, and ReducedPressure Tests. Each dish is stamped by QC Team with date of preparation on the dish before goingout of the kitchen.

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HYGIENE STANDARDSAT YAKHNI

In these uncertain times we take extra care about the well being of our guests and

employees. We follow WHO guidelines for safety and hygiene.

All our chef’s and support staff use certified anti-bacterial soap and sanitizer for frequent hand

wash every 30min.

We wear gloves and mask when in kitchen and while preparing your food.

We regularly sanitize cooking area, dispense counter at our fulfillment center.

We regularly use thermal guns for temperature check of Chef’s and support staff.

We constantly monitor our staff health condition and pay extra attention towards personal

hygiene.

We ensure contactless delivery.

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Order Online: www.yakhni.in

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+91 98101 75170

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We'd love to hear from you, Have any feedback or queries? write to us atHello@yakhni.in

For complains, write to us at complains@yakhni.in

A l l O u r F o o d I s F o r i m m e d i a t e c o n s u m p t i o n o n l y : " Y a k h n i " A n U n i t O f Y a k h n i H o s p i t a l i t y