Vegetarian Mughlai Dishes and Regional Specialties

We believe vegetarian Mughlai should be as bold and memorable as any meat-heavy spread. That is why you will not find generic dishes here. Instead, we look for ingredients and techniques that define regional Indian cuisine, whether it is the earthy, intense flavour of Kashmiri morel mushrooms or the comforting, crispy texture of colocasia roots.

Our Kerala Masala Arabi Chaap is a perfect example of our approach. We take fresh arbi, pan-fry it until it achieves the right crunch, and balance it with a tangy onion relish and tempered coconut. It is complex, comforting, and distinct from anything else you will find in GK 1.

For those looking for a centerpiece, our Kashmiri Kesar Gucchi Pulao uses genuine morels, a rarity that brings a distinct, nutty aroma to the table. We pair this with our signature truffle burani raita, adding that extra layer of richness. Whether you are dining at our GK 1 restaurant or ordering for a quiet night at home, we ensure the quality remains consistent. We serve these dishes exactly as they are meant to be enjoyed, often in traditional copper handis or carefully packed to preserve the temperature and texture.