Paa Kwan Restaurant

Cubes of paneer (fresh Indian cheese) marinated in yogurt and spices, then grilled in a tandoor. Smoky, savory, and tender. Served with mint chutney.

A mixed platter of seasonal vegetables grilled in a clay oven. Smoky and aromatic with a charred exterior. Served hot on a sizzling plate.

A grand assortment of tandoori grilled meats including prawns, fish, lamb, and chicken. Richly spiced and smoky. A substantial appetizer for sharing.

Classic chicken stew simmered in a spiced tomato and onion sauce. Savory and aromatic. Best eaten with rice or naan bread.

Chicken curry prepared with a generous amount of onions, added at two stages for texture and sweetness. Rich and savory. Enjoy with roti or paratha.

A spicy Goan-style curry known for its vinegar tang and chili heat. Includes potatoes and tender chicken. Pairs well with plain rice to balance the spice.

Roasted chicken pieces simmered in a creamy, orange-colored tomato sauce. Mildly sweet and rich with spices. A globally popular Indian dish.

A spicy South Indian style chicken curry featuring mustard seeds, curry leaves, and coconut. Intense and aromatic. Served with rice.

Chicken stir-fried with bell peppers and fresh spices in a wok-like pan (kadhai). Semi-dry and spicy. Scoop up with naan or roti.

Chicken simmered in a silky, buttery tomato sauce with cream. Mild, slightly sweet, and very rich. A classic comfort food best enjoyed with naan.

A rich and royal Mughal dish featuring chicken cooked in a spiced almond and egg-based sauce. Creamy, luxurious, and fragrant. A festive main course.

Aromatic Kashmiri lamb curry with a vibrant red sauce. Tender meat simmered with yogurt and spices. Best eaten with steamed rice.

Lamb curry cooked with a large amount of onions, adding sweetness and texture to the savory sauce. Hearty and rich. Pairs well with flatbreads.

Pan-fried lamb cooked in its own juices until the spices cling to the meat. Intense, concentrated flavors with a thick coating sauce. Served with naan.

Minced lamb meat cooked with green peas and spices. Savory, textured, and slightly spicy. Often eaten with pav (bread rolls) or roti.

Marinated lamb chunks grilled in a tandoor and then tossed in a spicy masala sauce on a griddle. Smoky and flavorful. Great as a side dish or main.

Tender lamb pieces simmered in a creamy, spiced spinach puree. Earthy, savory, and nutritious. Best enjoyed with roti or corn bread.

A unique dish combining mutton pieces and minced mutton in a thick, rich gravy. Meaty and deeply flavorful. A heavy, satisfying main course.

Diced potatoes sautéed with cumin seeds and mild spices. Simple, nutty, and comforting. A common side dish.

A classic stir-fry of potatoes, cauliflower, and green peas with turmeric and spices. Dry texture and savory. A daily staple eaten with roti.

Whole potatoes fried and simmered in a spicy, yogurt-based gravy. Rich and aromatic with fennel and ginger. A festive Kashmiri dish.

Paneer cubes and fresh green peas cooked in a spiced tomato sauce. Mild and homely flavors. Goes well with rice or roti.

Paneer cubes served in a smooth, spiced spinach puree. Creamy, savory, and earthy. A popular vegetarian choice.

Paneer strips stir-fried with bell peppers and freshly pounded spices. Spicy and flavorful with a semi-dry sauce. Served with naan.

Paneer sandwiches stuffed with nuts and spices, served in a creamy, rich gravy. Mild, luxurious, and slightly sweet. A special occasion dish.

Paneer cubes in a smooth, buttery tomato sauce with cream. Rich, slightly sweet, and tangy. Perfect for dipping naan.

Yellow lentils tempered with ghee, cumin, garlic, and dried red chilies. Comforting and soupy. A staple dish eaten with rice.

Whole black lentils and kidney beans slow-cooked with butter and cream. Rich, creamy, and smoky. A classic North Indian comfort food.