EVERY DISH HAS A STORY…

CHARA SANDE KO
DF, NF
REGION: EAST INDIA

Timur-infused char-grilled chicken, spring onion, vol-au-vent

The people who have the longest history of using the Timur pepper are the Bhotiya tribe, who live in the Uttaranchal part of Northern India. Timur pepper has become a trendy ingredient in recent years; it is popular for its flavour and health benefits. We use this ingredient to make a perfect dish that compliments drinks with its tingling effect.

PONAKOS
GF, V,DF
REGION: NORTH INDIA

Seasonal vegetables, gram flour, ground spices.

Originating from the South Indian state of Karnataka, a bhaji is a deep-fried snack similar to a fritter or tempura. In India, this teatime favourite is a rainy day comfort, often quickly rustled up at home when guests visit, or when the family fancies a quick bite.

TARO ROOT TUK
V, GF, DF
REGION: SOUTH INDIA

Taro, sweet yoghurt, mint, tamarind, spices.

Taro also known as dasheen, originated in the Bay of Bengal region of Southeast Asia. It was carried by early Polynesians throughout Oceania, where it became a staple food. We serve this vegetable in a chat preparation which is loved by everyone back in India.

CHICKEN 65
GF, DF
REGION: TAMIL NADU

Marinated chicken, curry leaf, rice flour.

Invented in 1965 in Tamil Nadu by A.M. Buhari, this mouth-watering delicacy that goes perfectly with your favourite drink!
The dish was part of the menu of Buhari Hotel, which later also came up with other versions like Chicken 78, Chicken 82 and Chicken 90.

CRISPY MASALA FRIES
V,GF,DF

Potato fingers, masalas, bush tomato chutney.

French fries (North American English), chips (British English), finger chips (Indian English), or simply fries, are deep-fried potatoes known and loved across the world. Here at Foreign Return, the Chefs toss these deep-fried chips with a perfect blend of masalas.

CHICKEN CHANGEZI
FR PLATES | DF, OPTIONAL GF, CONTAINS NUTS
REGION: DELHI

Slow-cooked chicken, onion tomato masala, a blend of spices.

The art and sophistication of Mughlai preparations have caught the fancy of food lovers throughout centuries. It is believed that this dish is named after the formidable 13th-century Mongolian warrior, Genghis Khan or as Indians would like to call him Changez Khan. He was very particular about his dish and the amount of spices that was used. 

KANTHARI PASU
FR PLATES | GF, DF,NF
REGION: KERALA

Beef strips, onions, curry leaves, coconut slivers, Kanthari mirchi

The Kanthari Chilli Pepper is native to the southern Indian state of Kerala. Our Chefs have curated this dish by blending the hot chilli with other unique spice blends. Chilli is our Chef’s favourite ingredient - if you love spice, then this dish is worth trying.

PRAWN KOLIWADA
FR PLATES| GF, DF
REGION: MAHARASHTRA

Butterfly prawns, roasted spices, gram flour, fried curry leaf

Locals thought that Prawn Koliwada originated from Sion. The Punjabis who migrated to Maharashtra during the partition brought this dish with them. The dish is called ‘Koliwada’ because the migrants settled in the same area as the Kolis. It is believed that the dish was first served at Hazara, a restaurant and bar in Sion. The founder of Hazara, Hukamchand Singh Julka, started serving the dish in the year 1955.

DESI CHIRRIBURRI CHOPS
FR PLATES | GF, DF
REGION: LUCKNOW

Tandoor roasted lamb chops, fresh chillies, yoghurt, spices

Chutney as a condiment originated in India and was used to complement curries. It came to South Africa with Indian sugarcane workers but was made a household staple by Mrs Ball. Chutney is usually made from a variety of dried fruits that are blended with vinegar, sugar, and spices. At FR we use a special recipe of chutney to marinate the lamb chops and charcoal them.

RAJ KACHORI
FR PLATES | CAN BE MADE VEGAN
REGION: RAJASTHAN

Crisp semolina shell, chickpea, spiced yoghurt, sev, chutneys

The existence of kachoris can be dated back to 1613 in Rajasthan even before Samosas. The word raj means royal in Hindi ergo the Kachori was one among the delicacies served in the royal palaces.

GHUGNI CHAAT
FR PLATES | CAN BE MADE VEGAN
REGION: DELHI

White peas, spices, onion, tomato, crisps

Ghugni has its roots in the soil of Bengal. It is also a very popular snack in Orissa, Bihar and Assam. Ghugni is usually made from dried white peas and has a vibrant yellow colour after preparation.

MALAI BROCCOLI
TANDOOR & GRILLS | GF
REGION: AWADHI

Broccoli, cream, yogurt, crushed cardamom, coriander stem, tomato relish

India inherited the kabab culture probably from the Afghan invaders of north India in the 13th and 14th centuries. In India, the specialized cooks for kababs are called kababiyas. There are numerous kinds of kababs starting from lightly seasoned to heavy on spice, from chunks of chewy meat grilled to perfection. Indian kababs have a very distinct taste, infused with spices native to India and are made following specialized recipes perfected in the royal kitchens of the Mughal Empire. At Foreign Return our Kababiya showcases his talent by doing a vegetarian version.

RATATOUILLE GUJIA
TANDOOR & GRILLS | NF
REGION: NORTH INDIA

Refined flour, seasonal vegetables, ragout, herbs, cheese

Gujiya is an old recipe that has survived the centuries. The first mention dates back to the 13th century. historians also believe that the Turkish baklava inspired the dish.  It is a crisp, flaky pastry filled with a sweet khoya (evaporated milk solids) and dry fruit stuffing. Giving it a modern twist at FR, do try the savory version.

ZHUG PONIR TIKKA
TANDOOR & GRILLS | GF
REGION: AWADHI

Cottage cheese, parsley, spices, yoghurt, fresh coriander

The history of paneer can be traced back to the Persian and Afghan rulers that ruled North India in the 16th century. At that time, paneer used to be prepared using either goat or sheep milk. With time paneer went through transformation and the paneer we know today was actually introduced in the 17th century. Zhug is a spicy Middle Eastern green sauce made with herbs and spices. Giving it a modern twist at FR kitchen by mixing two different cuisines delicacy, this dish indeed is a must try!

RECHADO TIKKA

TANDOOR | GF, NF
REGION: GOA

Tandoor grilled chicken thigh, roasted spices, smoked yoghurt, vinegar, jaggery

Recheado Masala is an Indo-Portuguese creation. The word ‘recheado’ means ‘stuffing’ in Portuguese; the masala is used to stuff different types of fish or even coat them before they are shallow-fried. This recipe has a very unique flavour with an enjoyable twist. 

GHUTWA KEBAB
CURRY | CAN BE MADE GF
REGION: LUCKNOW

Minced goat, grounded spices, naan crispes

Majlishi Kebab (Also known as Ghutwa Kebab)

Introduced by the Shia Nawabs of Awadh, it was originally prepared from beef mince in Lagan. The mince for the kebab comes from the raan ki machhli (tendon of the leg of mutton) much like the galawat kebab. Majlishi kebab gained prominence during the days of the construction of the Bara Imambara in Lucknow in the 18th century. Nawab Asaf-ud-Daula used to have food cooked for all his workers twice a day, and these were the dishes that were the easiest to cook in large quantities.

TANGRA COLONY CHILLI PRAWN

TANDOOR/CURRY | GF,NF,DF
REGION: EAST INDIA

Deep fried chicken/prawns, in-house chilli sauce, bell peppers

India has a long history of commercial and cultural contacts with mainland China.When Chinese immigrants arrived in Kolkata two centuries ago, they put down roots and created a delicious fusion cuisine that blended Hakka traditions with the fiery flavors Indians love. Tangra is one of the region in East Kolkata that traditionally housed many tanneries owned by people of Hakka Chinese origin. Here we showcase these roots by making perfect blend of Indian Chinese food.

SEPU WADI
LOST RECIPES | VEG, GF
REGION: HIMACHAL PRADESH

Urad dal dumplings, yoghurt and spinach gravy

Sepu Vadi, the authentic Himachali cuisine that has been losing its flavour in the hills has once again carved a place in the hearts of both the locals and the tourists with its authentic taste. We’re bringing back this rare known dish at FR.

QASR-E-PUKHTAN
LOST RECIPES | VEG, GF
REGION: LUCKNOW

Cottage cheese, pumpkin gravy, dry fruits

Qasr-e-Pukhtan is a delectable Awadhi dish. The red pumpkin forms the base for this healthy yet rich and spicy delicacy which is perfect for both your health-conscious mind and your foodie heart. At FR we bring back this dish from the time of the Mughal Period by restoring the old recipe.

MAASH KI DAL
LOST RECIPES | VEGAN, GF, DF, NF
REGION: PAKISTAN

Urad dal, tempering, fresh coriander

Dal in Sanskrit, an ancient Indo-Aryan language, means “to split.” Today, in Hindi, dal can refer to certain dried lentils, beans, or peas in split or whole form or to the dish made from them—a preparation that some researchers date back as far as 800–300 B.C. in South Asia.

KITCHREE
LOST RECIPES | VEGAN, GF, DF, NF
REGION: ACROSS INDIA

Black rice, lentils, fresh herbs, papad chura, chaas

The Indian epic "Mahabharata" is considered to be the first known reference to Khichdi, with the events described in the text believed to have occurred between the 9th and 8th centuries BCE. In the ‘Mahabharata’, Draupadi is said to have fed Khichdi to the Pandavas during their exile.
Khichdi gained popularity during the Mughal era, especially with Emperor Akbar's fondness for the dish due to his frugal eating habits. Nowadays, Khichdi is prepared with regional variations throughout India and is enjoyed as a comforting meal. Our team has curated a delicious Khichdi dish for you to savor.

BHARLI VANGI
LOST RECIPES | GF
REGION: MUMBAI

Brinjal fried, toasted sesame, spices, toasted peanut, garlic yoghurt

This dish is very popular in Solapur’s regional cuisine. The use of peanuts and sesame gives this dish a very unique flavour and taste. Our chefs with their modern take on this dish have elevated its unique flavours.

NATIKODI PULUSU
LOST RECIPES | DF, GF, NF
REGION: ANDHRA PRADESH

Country chicken (with bones), Guntur chilli paste, coconut, curry leaves

Natu Kodi is a dish that features "country chicken" and originated from a prosperous, award-winning model village in Telangana State known for its rich farming and production of crops such as turmeric, corn, vegetables, and seeds. The dish was first popularized in the 1980s by small hotels and gained popularity among farmers for its simple yet spicy taste. Over time, it has become well-liked by locals due to its fiery flavour and unique combination of ingredients. Our chefs have crafted the perfect blend of this spicy dish, perfect for cold winter evenings.

BATTAKH BHAKTAL
LOST RECIPES | GF, NF, DF
REGION: KARNATAKA

Pan-seared duck, onion chilli enriched gravy.

Bhatkal, a small port town on the Arabian Sea near Mangaluru, was a prominent trade centre for rice, sugar, spices, and horses between the 8th and 15th centuries. The town's cuisine is a fusion of Arabian and Konkan styles, influenced by traders from Yemen, Iran, and Iraq who settled on the Konkan coast and introduced their own culinary traditions. Although not widely known in India, our chefs at Foreign Return have explored this region and brought to light some of its unique dishes, including a rare delicacy.

DILI KA BUTTER CHICKEN
REGIONAL CURRIES | GF
REGION: DELHI

chargrilled tandoori chicken, tomato ragout, fenugreek leaves

Butter chicken originated in Delhi, the capital territory of India, sometime during the 1950s. During this time, a man named Kundan Lal Gurjal operated a restaurant in the city, called Moti Mahal. the cooks of Moti Mahal would mix leftover marinade juices with butter and tomato, and then stew the tandoor-cooked chicken in it. This is an internationally-loved delicacy which is an irrefutable truth of the world that often the best things in life are discovered quite by accident.

GONGOORA MAMSAM
REGIONAL CURRIES | GF, NF, DF
REGION: HYDERABAD

Diced goat, seasonal leaves, pickled gongoora leaf

Gongura, an ancient leaf, is renowned throughout Andhra Pradesh for its versatility in various dishes such as pickles, stir-fries, vegetarian and non-vegetarian preparations. It has been a reliable food source for historically oppressed communities and is known for its nutritional value, distinctive sourness, and subtle spiciness. If you're a fan of Saag Gosht, try our version made with Gongura for a unique twist.

MAPPAS KARI
REGIONAL CURRIES | GF, NF, DF
REGION: CHENNAI

Coastal spices, coconut milk, tamarind

Mappas has its origins dating back centuries ago, during the Portuguese colonization of India when Kerala was a major trading port. The Portuguese introduced many new vegetables and signature dishes like Pork Vindaloo, Portuguese Beef Stew, and Barbeque to the Indian food culture. The locals who cooked for them used their traditional Kerala recipes but adjusted the spice level by replacing red chilli powder with coconut milk to make it milder. Our Foreign Return team has perfected this tangy dish, so give it a try!

KAVAKA MASALA
REGIONAL CURRIES | GF, NF, VEG
REGION: NORTH INDIA

Exotic mushrooms, onion tomato gravy, spices

In 1886, Newton showcased some edible mushrooms at the annual flower show of the Horticultural Society of India. Later, in 1896-1897, B.C. Roy of the Calcutta Medical College conducted a chemical analysis of local mushrooms found in caves or mines. The Indian Council of Agricultural Research (ICAR) began cultivating the button mushroom in Solan in 1961. At FR, we enjoy experimenting with various ingredients in our dishes and encourage you to do the same.

ASPARAGUS & WATER CHESTNUT
REGIONAL CURRIES | GF, VEGAN, DF, NF
REGION: SOUTH INDA

Asparagus, chestnut, coconut milk, coastal spices

Asparagus, also known as Shatavari, has a history of use in Ayurvedic medicine for digestive problems. It has been cultivated since 3000 B.C by Egyptian, Greek, and Roman cultures. In India and the Himalayas, it is primarily used for medicinal purposes. Our chefs have curated a unique combination with water chestnuts that you must try!

MADRAS LAMB CURRY
CURRY | GF
REGION: TAMIL NADU

Madras curry masala, braised lamb, coastal spices

Madras curry powder is named after the Indian city of Madras, which is now known as Chennai. When the British arrived in 1604, they used the name to describe all the dishes in the region around the city. In the UK, it is typically made with lamb or beef in curry houses, but it originated as a vegetable dish of Hindu origin in India. Our chefs prepare this dish with lamb to bring back the traditional culture.

GHEWAR, FENNEL CHIKKI, SAFFRON CREAM
DESSERT | CONTAINS NUTS
REGION: RAJASTHAN

Refined flour disc, rabri foam, fennel chikki, nuts

Ghewar was invented by Jaipur's Laxmi Mishtan Bhandar in 1961, after experimenting with kilos of maida and quintals of milk. Gifting Ghewar to married daughter's family is one of the traditions in Rajasthan known as Sinjhara, which falls one day prior to Teej and Gangaur.

SAVAI KA GHOSLA, THANDAI CREAM, SAFFRON MILK
DESSERT | CONTAINS NUTS AND GLUTEN
REGION: NORTH INDA

Roasted vermicelli, saffron milk, thandai cream, nuts

Emperor Shah Jahan once ordered a unique varq with a sunset color to accompany the Eid seviyan offering. This tradition continued until Bahadur Shah Zafar's time, who was known for hand-rolling seviyan from soft wheat dough during fasting days. The Sweet Soul of Eid is a fusion of different elements that complement each other in taste, texture, and presentation. Try this fusion dish curated by our chefs at FR..

BHAPA DOI, TOASTED NUTS
DESSERT | CONTAINS NUTS, GF
REGION: BENGAL

Evaporated milk, yoghurt, saffron

Mishti Doi, a sweet yogurt dessert, is said to have been introduced to Bulgaria 4,000 years ago by nomadic Indian tribes. They used animal skin bags to ferment the milk for the curd. In India, it is a part of the Durga Puja festival celebrated in the Eastern region. Our Chefs have now brought this authentic dish from the streets of Bengal to FR for you to savor!