A La Carte Favourites: Kebabs, Rolls & More
Sometimes you do not need a full feast. Whether it is a quick roll or a plate of hot, charcoal-grilled kebabs, my a la carte menu brings you the same authentic, halal flavours without the wait.
From the fiery tandoor to the final plate, this is how I prepare my delicious Chicken Tikka Biryani. The chicken is grilled to perfection before being layered with fragrant basmati rice.
The making of my Bhatti Ka Murgh, a classic tandoori starter. Chicken pieces are marinated and cooked in a traditional clay oven until perfectly charred and juicy, then served with green chutney.
A look at how my popular Chicken Lollipops are made, from marinating the chicken to deep-frying and tossing them in a spicy, tangy sauce. A perfect Indo-Chinese appetizer.
The step-by-step process of making Mutton Seekh Barra. Minced mutton is shaped onto skewers, grilled over charcoal, and then tossed in a creamy, flavorful sauce before serving.
See how I prepare the Chicken Malai Seekh Roll. Juicy, creamy malai seekh kebabs are grilled, wrapped in a soft roomali roti with onions, and drizzled with more cream and butter.
My Nawabi-style Galouti Kebabs served with flaky parathas. These kebabs are incredibly soft and melt in your mouth, offering an authentic taste of Lucknowi cuisine.
A plate of delicate Galouti Kebabs served with a side of green chutney and parathas. This dish is a testament to the rich culinary heritage of the Nawabs.
A serving of fragrant Nawabi-style biryani, presented in a traditional silver dish with a lid. This rice dish is cooked with subtle spices and is a perfect main course.
A plate of classic Baida Roti, a savory pancake stuffed with a flavorful mixture. It's a popular street food classic that I serve as part of my Nawabi cuisine offerings.
A classic Chicken Tikka Roll, filled with tender tandoori chicken tikka and crisp shredded cabbage, served with a variety of chutneys and sauces.
About A La Carte Favourites: Kebabs, Rolls & More
When you order a roll here, it is not just a quick snack, it is a proper meal. My malai seekh kebabs are grilled over real charcoal before they hit the roomali roti, so you get that smoky, charred flavour in every single bite.
If you are craving the melt-in-the-mouth magic of Galouti kebabs or the sharp, spicy punch of an Indo-Chinese chili chicken roll, you are in the right place. My a la carte menu is for those times when you want the same quality as my famous thaals but in a portion that fits your immediate hunger.
From the Bhatti Ka Murgh, which we slow-cook in the tandoor for that perfect char, to our Mutton Seekh Barra that stays juicy and tender, every item is prepared with the same 10-year-old recipes that built Raafae's Dastarkhwan. I have kept the variety wide enough so you can mix and match—whether you want to start with a classic Lucknowi starter or grab a hearty Chicken Tikka Roll on your way home.
Since my kitchens in Mira Road and Mahim are open 24/7, these items are perfect for a late-night craving or a quick office lunch. You get the authentic Mughlai taste without the commitment of a large platter. Just come, pick your favourite starter or roll, and enjoy the real deal.
Raafae's Dastarkhwan
I have spent over a decade perfecting these recipes, blending old-school Lucknowi techniques with the bold flavours Mumbai loves. Whether you are craving a smoky Bhatti Ka Murgh or a quick roll on the go, I promise the same quality you get in my big platters.
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