Haweli offers guests a sophisticated dining experience with charming staff, discrete service and tantalising food that few can compete with. You’ll surely be coming back for more.
Prefer to stay at home with the kids tonight? Or entertaining others? Just choose from our exciting takeaway menu and we’ll deliver at your door
Punjabi food festival at massala Cobham had designed the menu using his innovations on traditional Punjabi cuisine. The menu was selected from the vast special menu that’s out for two week. We started the meal with a refreshing ambapani a raw mango drink, the vegetarian starter comprised of palak di tikki and paneer amritsari.
And the main followed by butter chicken, sarson da saag, makki ki roti and many more. The guests will compliment henna on hand and pack of Indian bangal.
Try our exciting four course meal with wine expert Gile Anderson from liberty wine, who could suggest you which wine goes best with which food, chef Sunil Sinha and Giles Anderson had created a special menu for wine tasting, for more information please call to the restaurant manager. Event will happen in November.
Back by popular demand, is the chilli dinner in September, the award winning chef has been reworking the menu and testing the naga viper chilli to bring something hot, new and exciting for the evening.
By understanding naunces of chillies and how to balance their flavours, the chef has created something amazing. The result is a dinning experience that has set standards that other follow and sure heat you up for the month ahead. You could see a variety of hot chillies with their descriptions.
The word barbecue is actually originated from Magnolia. We are going to bring live live barbecue and cook kebab and nan bread in front of our guests live in June or July. The clay oven relief on the intense heat inside created by the hot coals, to cook meat, seafood or chicken pieces very quickly. The kebab becomes crispy on the outside while remains juicy inside. Nan roti, Indian flat bread is also cooked in Tandoori by pressing the dough inside wall.
Nepali cuisine refers to the food eaten in Nepal. The cultural and geographic diversities of Nepal provide ample space for a variety of cuisines based on ethnicity and on soil and climate. Nevertheless dal-bhat-tarkari (Nepali: दाल भात तरकारी ) is eaten throughout the country. Dal is a soup made of lentils and spices. This is served over boiled grain, bhat—usually rice but sometimes another grain—with vegetable curry, tarkari. Condiments are usually small amounts of extremely spicy pickle known asachaar which can be fresh or fermented. The variety of these is staggering, said to number in the thousands. Other accompaniments may be sliced lemon (kagati) or lime (nibua) and fresh green chili , khursani.
Some foods have hybrid Chinese/Tibetian and Indian origins, for example momo Tibetian dumplings with Nepali spices, important in Newa cuisine. Momo were originally filled with buffalo meat but now also with goat or chicken as well as vegetarian preparations. There are also special foods such as Sel roti and Patre eaten during festivals such as Tihar. New food varieties have been introduced such as Taas, similar to shish kebab. The Nepalis have even taken to ramen noodles as fast food that can be prepared and eaten much more quickly than traditional dhal-bhat
“The belly rules the mind” goes a famous Spanish proverb, a phrase that Rajasthan, the land of the kings, is no stranger to. Rajsthani cuisine is a splendid combination of unique spicy and colourful dishes.
We started the meal with refreshing chhaas butter milk. The extensive menu features authentic Rajasthani special laal maas, murg bajre ki sweta, murg mokul, gatte ki saag, panchmela ka saag, followed by jodhpuri pulao and missi roti.