INDIAN CUISINE HAS VAST AND VARIED TRADITIONS.
WITH MANY REGIONS AND CULTURES TO CONSIDER, WE
HAVE CHOSEN TO EXPRESS THE FIVE MOST CELEBRATED ELEMENTS OF INDIA’S CUISINE HERE AT JUNOON.
TANDOOR— CLAY OVEN TAWA— CAST IRON COOKING
HANDI— CURRY
SIGRI—OPEN FIRE PIT PATTHAR—STONE COOKING
APPETIZERS
TREE OF LIFE CAULIFLOWER $10
ROAST CAULIFLOWER, HOUSE GARAM MASALA CRUST, FIVE GREENS CHUTNEY
THREE LENTIL SHORBA $10
FRESH TURMERIC, CUMIN, CILANTRO
ZAFRANI SALAD $10
RADICCHIO, ROASTED TURNIPS, CUMIN-SAFFRON VINAIGRETTE
PALAK PATTE KI CHAAT $11
BABY SPINACH, SONTH CHUTNEY, SPICED YOGURT, PINEAPPLE PAPAD
PEANUT-CRUSTED PANEER $12
SWEET CHILI JAM, CILANTRO PESTO, DATE CHUTNEY
KELE AUR MATTAR KI GOLI $12
PLANTAIN, SHELL PEA, TARO NEST, FENUGREEK, TOMATO SAUCE
PIRI-PIRI SHRIMP $14
GOAN SHRIMP, AVOCADO, JICAMA, MEYER LEMON VINAIGRETTE
TIL-WALA SEA SCALLOP $15
STAR ANISE, BLACK SESAME SEEDS, ROASTED PEPPER CHUTNEY, ARUGULA
MURG TIKKA MIRZA HASNU $12
CHICKEN, AMUL CHEESE, JUNOON GARAM MASALA, HUNG YOGURT
KAKORI KEBAB $14
FINELY MINCED LAMB, CARDAMOM, GREEN PAPAYA, MANGO-MINT SALSA
GOLD PLATE $20
A CHEF’S SELECTION OF APPETIZERS PER PERSON
FISH AND SHELLFISH
LOBSTER TANDOORI - TANDOOR $33
CUMIN, CAYENNE, LEMON, FENNEL GLAZE
MONKFISH TIKKA - SIGRI $26
HUNG YOGURT, SERRANO CHILIES, MUSTARD SEED
LANGOUSTINE LAL MIRCHI - TAWA $32
CHILI RUB, GARLIC, LEMON
SHRIMP GHASSI - HANDI $29
TAMARIND, ROASTED COCONUT, FENUGREEK SEEDS
DOVER SOLE LAGAN NU SAS - HANDI $32
SWEET-SOUR VELOUTÉ, CHERRY TOMATOES
BLACK BASS PISTAWALLI - HANDI $33
PISTACHIO CRUST, PISTACHIO CREAM, GREEN CARDAMOM
HALIBUT MOILY - HANDI $32
COCONUT MILK, TURMERIC, CURRY LEAVES, MUSTARD SEED
POULTRY
MURG WAJID ALI - TANDOOR / HANDI $22
CHICKEN ROULADE, GINGER, CASHEW NUTS, PANDANUS FLOWER EXTRACT
CORNISH HEN ANAR - TANDOOR $24
POMEGRANATE, ROASTED CUMIN, MACE
QUAIL SHAHI JEERA - SIGRI $20
BLACK CUMIN, HUNG YOGURT, SPICE BLEND
CHICKEN AWADHI KORMA - HANDI $21
ALMONDS, CARAMELIZED ONIONS, SAFFRON, YOGURT
DUCK TELLICHERRY PEPPER - HANDI $26
TELLICHERRY PEPPERCORNS, GARLIC, CURRY LEAVES, TAMARIND
CHICKEN MALVAN - HANDI $22
FRESH COCONUT, GREEN CHILIES, CILANTRO, BAY LEAF
MEATS AND GAME
LAMB CHOPS MASALEDAR - TANDOOR $32
HUNG YOGURT, WHITE PEPPER, GREEN CARDAMOM, FRESH GINGER
VENISON TIKKA - SIGRI $34
CILANTRO, MINT, NUTMEG, MANGO POWDER
RABBIT ANASPHAL - TAWA $30
CIDER, STAR ANISE, CORIANDER SEEDS, SMOKED PAPRIKA
LAMB SHOULDER - PATTHAR $28
PAPAYA JUICE, GARAM MASALA, DRIED GINGER
GOAT MATAKE WALA - HANDI $26
GARLIC, TOMATO, BAY LEAF, POMEGRANATE
LAMB SHANK - HANDI $26
SAFFRON, YOGURT, PAPRIKA HIMALAYAN SALT
VEGETABLE
HYDERABADI PATHAR PANEER - PATTHAR $18
HOMEMADE CHEESE, TURMERIC, SORREL LEAVES, LIME
SAAG AUR GOBI KE BHURJI - TAWA $16
CAULIFLOWER, SPINACH, GROUND CORIANDER, FENUGREEK, GARLIC
BHARWAN BAINGAN - TAWA $16
STUFFED EGGPLANT, CASHEW PASTE, MUSTARD SEED
AMRITSARI ALOO WADI - HANDI $16
YUKON GOLD, SUNDRIED LENTIL DUMPLING, GINGER, KASHMIR CHILIES
PANEER AKBARI - HANDI $18
HOMEMADE CHEESE, CASHEW NUTS, JUNOON GARAM MASALA, CREAM
FALL AVIAL CURRY - HANDI $17
GREEN MARKET FALL VEGETABLES, COCONUT EXTRACT, CURRY LEAVES, YOGURT
NADRU KOFTE - HANDI $17
KASHMIRI LOTUS ROOT, HOMEMADE CHEESE, CASHEW NUTS, CARDAMOM
PUNJABI KADI - HANDI $17
VEGETABLE DUMPLINGS, BUTTERMILK, MUSTARD, ASAFETIDA
BREADS, RICE AND ACCOMPANIMENTS
NAAN / ROTI $5
NAAN SPECIALTY $7
PRUNE AND WALNUT / PANEER / ONION / GARLIC
ROTI SPECIALTY $7
MISSI / FIVE GRAIN
PARATHA $7
LACHA / MINT / SPICED POTATO
PANEER KULCHA $7
ONION / SPICED
BREAD BASKET $14
ASSORTMENT OF THREE BREADS
BROWN BASMATI RICE MEDLEY $8
PLAIN PULAO RICE $6
DAAL MAKHANI $12
BLACK LENTILS, GINGER, ONIONS, SPICE BLEND
JUNOON YELLOW DAAL TADKA $12
FIVE LENTILS, CUMIN, CILANTRO, GREEN GARLIC
BAIGAN RAITA $6
YOGURT, ROASTED EGGPLANT, JHIMBU, BASIL SALT
SEASONAL CHUTNEY TASTING $8
FIVE ELEMENTS MENU
THE FIVE ELEMENTS MENU IS OFFERED TO GIVE THE EXPERIENCE OF ANY OR ALL OF THE FIVE COOKING
ELEMENTS AT JUNOON. GUESTS MAY CHOOSE THEIR OWN APPETIZER, HANDI AND DESSERT. THE TABLE THEN
SHARES A MIDDLE COURSE OF THEIR CHOICE OF TANDOOR, SIGRI, TAWA, OR PATHAR.
$65 PER PERSON
ENTIRE TABLE PARTICIPATION REQUIRED
“OUR COMMITMENT TO OUR GUEST IS TO ALWAYS PROVIDE ORGANIC SUSTAINABLE PRODUCTS AND NEVER
SOURCE ENDANGERED SPECIES FOR OUR MENU.”
CHEF DE CUISINE WALTER D’ROZARIO EXECUTIVE CHEF VIKAS KHANNA
