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So what if the exams are still on, good food can still make you run for more in your taste buds. Speciality Restaurants brings you that variety of taste from across the country with its Kebab and Curry Festival. The fortnight-long food carnival brings a slew of mouth-watering Kebab and Curry dishes picking up the specialities in spices, ingredients and cooking styles from Himachal Pradesh, Kerala, Andhra Pradesh, Bihar, Uttar Pradesh and so on.
The comprises of a repertoire of veg and non-veg starters like Turush-e-Paneer, Suran Shikampuri, Taas Kebab from Champaran Bihar, Himachali Tawa Murgh, Andhra Chicken Drumstick, with lip-smacking main course options like Hyderabadi Dall Baghara, Mixed Vegetable Theeyal, Adraki Murgh, Lavand-e-Murgh.
Kebabs, an integral part of the Awadhi and Mughlai Cuisines, always call for a tantalizing effect on the taste buds. The Kebab and Curry menu rightly hugs the season and the recipes, well-crafted by the master chefs of the speciality restaurants, capture the fresh and ripe flavours of the season. Every care has taken to retain the nourishing and original goodness of the ingredients going into the dishes. The authentic spices like curry leaves, fenugreek seeds, robust spice, black cardamom, nutmeg, coconut, cloves are the key ingredients of the exotic foods.
Sigree, in other words, serves food for all the senses. One could have a royal feast at a very pocket-friendly cost. The food is comfortably priced at Rs. 1,200 plus taxes for two. Sigree serves its best from 1 pm to 11 pm.
About Sigree: Sigree in Devanagri, means a simple Iron Vessel that holds a charcoal fire over which food cooked. In the good old days, the host and guest enjoyed each other's warm company over jugs of homemade wine while food is cooked slowly over its smouldering embers. The friendship grew, bonds deepened, stimulated by the rising aroma of meat and vegetables over the slow fire. That time it was the magic ingredient in cooking which our age had sadly lost.