Authentic Indian food in Langley
Indian Food Menu in Langley
Explore tandoor specialties, comforting curries, fresh breads, aromatic rice, and bright street-food favourites—made to order.
Veg Appetizers
Available 11:00 a.m.–11:00 p.m. daily
Spicy Fries
Coated with house-made spice and served with mint
How it’s typically made +
Potatoes are cut into fries, cooked until crisp, then tossed while hot with a savoury spice coating. They are commonly served immediately so the exterior stays crisp.
General preparation guide—not Lighthouse’s published recipe.Paneer Pakora
Fried paneer served with a house-made dip
How it’s typically made +
Pieces of paneer are coated in a seasoned gram-flour batter and fried until the coating is golden while the cheese remains tender inside.
General preparation guide—not Lighthouse’s published recipe.Chilli Paneer
Fresh fried paneer sautéed with onion, pepper and sauces
How it’s typically made +
The main ingredient is cooked until crisp, then quickly tossed with onion and peppers in a glossy Indo-Chinese-style sauce.
General preparation guide—not Lighthouse’s published recipe.Veg Manchurian
Cauliflower and vegetable balls cooked in soya sauce with onion and pepper
How it’s typically made +
Finely chopped vegetables are shaped into small balls, fried, then finished in an Indo-Chinese sauce with aromatics, onion and peppers.
General preparation guide—not Lighthouse’s published recipe.Veggie Pakora
Mixed vegetable fritters served with a house-made dip
How it’s typically made +
The main ingredient is seasoned, coated in a gram-flour-style batter where applicable, and fried until crisp and golden. It is served hot to retain its texture.
General preparation guide—not Lighthouse’s published recipe.Tandoori Soya Chaap
Soya pieces cooked in the tandoor with creamy sauce
How it’s typically made +
The main ingredient is marinated with aromatics, spices and a tenderizing base appropriate to the dish, then cooked at high heat in the tandoor or oven until lightly charred.
General preparation guide—not Lighthouse’s published recipe.Paneer Tikka
Paneer cooked with spices
How it’s typically made +
The main ingredient is marinated with aromatics, spices and a tenderizing base appropriate to the dish, then cooked at high heat in the tandoor or oven until lightly charred.
General preparation guide—not Lighthouse’s published recipe.Chat Papdi
Crispy patties with yogurt, mint sauce, red sauce, tomato and mild spices
How it’s typically made +
Crisp papdi are layered just before serving with potato, yogurt and contrasting chutneys, then finished with mild spices.
General preparation guide—not Lighthouse’s published recipe.Chatpati / Channa Tikki
Crispy potato patties served with chickpea gravy
How it’s typically made +
Seasoned potato patties are cooked until crisp, then topped with warm chickpea gravy and tangy accompaniments.
General preparation guide—not Lighthouse’s published recipe.Khatte Meethe Gol Gappe (10 pcs)
Pani puri filled with spiced potatoes and chickpeas, served with house-made flavoured water
How it’s typically made +
Hollow crisp puris are filled with seasoned potato and chickpeas. Tangy, sweet-and-sour flavoured water is added just before each bite.
General preparation guide—not Lighthouse’s published recipe.Dahi Sev Puri (10 pcs)
Crispy puris with yogurt, chutneys, potatoes and crunchy sev
How it’s typically made +
Crisp puris are assembled with potato, yogurt and chutneys, then topped with fine crunchy sev immediately before serving.
General preparation guide—not Lighthouse’s published recipe.Samosa Channa
Cocktail samosas served with chickpeas, onion and house-made sauce
How it’s typically made +
Small fried samosas are plated with warm spiced chickpeas, onion and contrasting sauces for a crisp, saucy chaat-style finish.
General preparation guide—not Lighthouse’s published recipe.Chilli Cauliflower
Cauliflower florets deep-fried and tossed in a mild sweet and hot sauce
How it’s typically made +
The main ingredient is cooked until crisp, then quickly tossed with onion and peppers in a glossy Indo-Chinese-style sauce.
General preparation guide—not Lighthouse’s published recipe.Dahi Bhalla
Lentil dumplings soaked in creamy yogurt and topped with tangy chutneys
How it’s typically made +
Fried lentil dumplings are softened in water, gently pressed, then soaked in seasoned yogurt and finished with tangy chutneys.
General preparation guide—not Lighthouse’s published recipe.Non-Veg Appetizers
Amritsari Fish
Basa fish marinated with yogurt and spices, battered in gram flour, then fried until golden and crispy
How it’s typically made +
The main ingredient is seasoned, coated in a gram-flour-style batter where applicable, and fried until crisp and golden. It is served hot to retain its texture.
General preparation guide—not Lighthouse’s published recipe.Chilli Fish
Fresh fried fish sautéed with onion and pepper in sauces
How it’s typically made +
The main ingredient is cooked until crisp, then quickly tossed with onion and peppers in a glossy Indo-Chinese-style sauce.
General preparation guide—not Lighthouse’s published recipe.Fish & Chips
Beer-battered cod served with crispy coated fries
How it’s typically made +
Cod is coated in beer batter and fried until crisp and golden, then served hot with fries.
General preparation guide—not Lighthouse’s published recipe.Fish Pakora (Cod)
Fresh fried fish fritters served with house-made dip, onion and lemon
How it’s typically made +
The main ingredient is seasoned, coated in a gram-flour-style batter where applicable, and fried until crisp and golden. It is served hot to retain its texture.
General preparation guide—not Lighthouse’s published recipe.Chilli Prawn
Fresh fried prawns sautéed with onion and pepper in sauces
How it’s typically made +
The main ingredient is cooked until crisp, then quickly tossed with onion and peppers in a glossy Indo-Chinese-style sauce.
General preparation guide—not Lighthouse’s published recipe.Prawn Pakora
Fresh fried prawn fritters served with house-made dip, onion and lemon
How it’s typically made +
The main ingredient is seasoned, coated in a gram-flour-style batter where applicable, and fried until crisp and golden. It is served hot to retain its texture.
General preparation guide—not Lighthouse’s published recipe.Chilli Chicken
Fresh fried boneless chicken sautéed with onion and pepper in sauces
How it’s typically made +
The main ingredient is cooked until crisp, then quickly tossed with onion and peppers in a glossy Indo-Chinese-style sauce.
General preparation guide—not Lighthouse’s published recipe.Chicken Pakora
Fresh fried battered boneless chicken served with house-made dip, onion and lemon
How it’s typically made +
The main ingredient is seasoned, coated in a gram-flour-style batter where applicable, and fried until crisp and golden. It is served hot to retain its texture.
General preparation guide—not Lighthouse’s published recipe.Chicken Wings
Choose from BBQ, honey garlic, hot or Punjabi hot
How it’s typically made +
Chicken wings are cooked until browned and tender, then tossed in the selected sauce shortly before serving.
General preparation guide—not Lighthouse’s published recipe.Tandoori Specialties
Afghani Fish
Basa fish marinated with eggs, sour cream, Indian herbs and spices
How it’s typically made +
The main ingredient is marinated with aromatics, spices and a tenderizing base appropriate to the dish, then cooked at high heat in the tandoor or oven until lightly charred.
General preparation guide—not Lighthouse’s published recipe.Tandoori Chicken
Oven-baked bone-in chicken thighs and drumsticks served with house-made dip, onion and lemon
How it’s typically made +
The main ingredient is marinated with aromatics, spices and a tenderizing base appropriate to the dish, then cooked at high heat in the tandoor or oven until lightly charred.
General preparation guide—not Lighthouse’s published recipe.Classic Chicken Tikka
Oven-baked marinated boneless chicken served with house-made dip, onion and lemon
How it’s typically made +
The main ingredient is marinated with aromatics, spices and a tenderizing base appropriate to the dish, then cooked at high heat in the tandoor or oven until lightly charred.
General preparation guide—not Lighthouse’s published recipe.Royal Chicken Tikka
Boneless chicken marinated with yogurt, fresh herbs and spices
How it’s typically made +
The main ingredient is marinated with aromatics, spices and a tenderizing base appropriate to the dish, then cooked at high heat in the tandoor or oven until lightly charred.
General preparation guide—not Lighthouse’s published recipe.Chicken Kebab
Boneless chicken marinated with spices and cooked in the tandoor
How it’s typically made +
The main ingredient is marinated with aromatics, spices and a tenderizing base appropriate to the dish, then cooked at high heat in the tandoor or oven until lightly charred.
General preparation guide—not Lighthouse’s published recipe.Lamb Kebab
Boneless lamb marinated with spices and cooked in the tandoor
How it’s typically made +
The main ingredient is marinated with aromatics, spices and a tenderizing base appropriate to the dish, then cooked at high heat in the tandoor or oven until lightly charred.
General preparation guide—not Lighthouse’s published recipe.Achari Chicken Tikka
How it’s typically made +
The main ingredient is marinated with aromatics, spices and a tenderizing base appropriate to the dish, then cooked at high heat in the tandoor or oven until lightly charred.
General preparation guide—not Lighthouse’s published recipe.Fish Tikka
Baked basa served with house-made dip, onion and lemon
How it’s typically made +
The main ingredient is marinated with aromatics, spices and a tenderizing base appropriate to the dish, then cooked at high heat in the tandoor or oven until lightly charred.
General preparation guide—not Lighthouse’s published recipe.Tandoori Lamb Chop
Lamb chops marinated with a special house spice blend and cooked to perfection
How it’s typically made +
The main ingredient is marinated with aromatics, spices and a tenderizing base appropriate to the dish, then cooked at high heat in the tandoor or oven until lightly charred.
General preparation guide—not Lighthouse’s published recipe.Vegetarian Specialties
Methi Paneer
Indian cheese cooked with fenugreek leaves and spices
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Indian cheese cooked with fenugreek leaves and spices
General preparation guide—not Lighthouse’s published recipe.Mattar Paneer
Indian cheese cooked with green peas and spices
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Indian cheese cooked with green peas and spices
General preparation guide—not Lighthouse’s published recipe.Channa Masala
Chickpeas cooked with tomatoes, onion, ginger, garlic and toasted coriander
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Chickpeas cooked with tomatoes, onion, ginger, garlic and toasted coriander
General preparation guide—not Lighthouse’s published recipe.Dal Makhni
Lentils cooked with onion, tomatoes and spices
How it’s typically made +
Whole black lentils are slowly simmered until creamy, then enriched and finished with a spiced aromatic base.
General preparation guide—not Lighthouse’s published recipe.Dal Tadka
Lentils cooked with onion, tomatoes, chillies and spices
How it’s typically made +
Cooked lentils are combined with a hot tempering of fat, aromatics, chillies and spices near the end for fragrance.
General preparation guide—not Lighthouse’s published recipe.Shahi Paneer
Indian cheese cooked with onion, cream and tomato sauce
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Indian cheese cooked with onion, cream and tomato sauce
General preparation guide—not Lighthouse’s published recipe.Karahi Paneer
Indian cheese cooked with tomatoes, onion and green peppers
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Indian cheese cooked with tomatoes, onion and green peppers
General preparation guide—not Lighthouse’s published recipe.Palak Paneer
Spinach cooked with onion, sauce and tomatoes, mixed with house-made paneer and spices
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Spinach cooked with onion, sauce and tomatoes, mixed with house-made paneer and spices
General preparation guide—not Lighthouse’s published recipe.Paneer Tikka Masala
Marinated cheese cooked with green peppers, onion and tomatoes in the oven
How it’s typically made +
The main ingredient is marinated with aromatics, spices and a tenderizing base appropriate to the dish, then cooked at high heat in the tandoor or oven until lightly charred.
General preparation guide—not Lighthouse’s published recipe.Paneer Bhurji
Spiced scrambled paneer cooked North Indian style
How it’s typically made +
Paneer is crumbled, then sautéed with aromatics, vegetables and spices until moist, savoury and evenly seasoned.
General preparation guide—not Lighthouse’s published recipe.Gobi Aloo
Cauliflower and potatoes cooked with fresh onion, tomatoes and spices
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Cauliflower and potatoes cooked with fresh onion, tomatoes and spices
General preparation guide—not Lighthouse’s published recipe.Mix Veg Korma
Mixed vegetables cooked in creamy sauce and spices
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Mixed vegetables cooked in creamy sauce and spices
General preparation guide—not Lighthouse’s published recipe.Mix Veg Special
Carrots, potatoes, bell peppers, cauliflower, tomatoes and green peas in house-made sauce
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Carrots, potatoes, bell peppers, cauliflower, tomatoes and green peas in house-made sauce
General preparation guide—not Lighthouse’s published recipe.Eggplant Bhartha
Baked eggplant sautéed with peas, onion, ginger, garlic and tomatoes
How it’s typically made +
Eggplant is roasted until soft and smoky, peeled and mashed, then sautéed with onion, tomato, ginger, garlic and spices.
General preparation guide—not Lighthouse’s published recipe.Bhindi Do Pyaza
Okra sautéed with peas, onion, ginger, garlic, tomatoes, herbs and spices
How it’s typically made +
Okra is sautéed to reduce moisture and develop colour, then cooked with generous onion, tomato, aromatics and spices.
General preparation guide—not Lighthouse’s published recipe.Malai Kofta
Cheese and vegetable dumplings cooked in an onion-based cream sauce
How it’s typically made +
Vegetable-and-cheese dumplings are shaped and fried separately, then added to a smooth, creamy onion-based sauce near serving time.
General preparation guide—not Lighthouse’s published recipe.Non-Veg Specialties
Fish Curry
Pieces of fish simmered in a flavoured spicy curry sauce
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Pieces of fish simmered in a flavoured spicy curry sauce
General preparation guide—not Lighthouse’s published recipe.Butter Chicken
Boneless chicken breast cooked in a creamy tomato sauce
How it’s typically made +
Marinated chicken is cooked separately, then gently finished in a smooth tomato-based sauce enriched with butter and cream.
General preparation guide—not Lighthouse’s published recipe.Coconut Chicken
Boneless chicken breast cooked in a blend of spices and coconut curry
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Boneless chicken breast cooked in a blend of spices and coconut curry
General preparation guide—not Lighthouse’s published recipe.Chicken Tikka Masala
Roasted marinated chicken cooked in a spiced curry sauce
How it’s typically made +
The main ingredient is marinated with aromatics, spices and a tenderizing base appropriate to the dish, then cooked at high heat in the tandoor or oven until lightly charred.
General preparation guide—not Lighthouse’s published recipe.Karahi Chicken
Boneless chicken cooked with green peppers, curry sauce and authentic spices
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Boneless chicken cooked with green peppers, curry sauce and authentic spices
General preparation guide—not Lighthouse’s published recipe.Methi Chicken
Chicken cooked with fenugreek leaves, onion, ginger and garlic in creamy sauce
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Chicken cooked with fenugreek leaves, onion, ginger and garlic in creamy sauce
General preparation guide—not Lighthouse’s published recipe.Authentic Curry (Chicken / Prawn)
Boneless chicken or prawn korma cooked in a mildly spiced cream gravy
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Boneless chicken or prawn korma cooked in a mildly spiced cream gravy
General preparation guide—not Lighthouse’s published recipe.Authentic Curry (Lamb / Goat)
Boneless lamb or goat korma cooked in a mildly spiced cream gravy
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Boneless lamb or goat korma cooked in a mildly spiced cream gravy
General preparation guide—not Lighthouse’s published recipe.Saag (Chicken / Lamb)
Spinach cooked with onion sauce and tomatoes, mixed with chicken or lamb and spices
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Spinach cooked with onion sauce and tomatoes, mixed with chicken or lamb and spices
General preparation guide—not Lighthouse’s published recipe.Lamb Keema
Ground lamb and peas cooked in a rich garlic, ginger and onion sauce
How it’s typically made +
Ground lamb is browned with onion, ginger, garlic and spices, then simmered with peas until the sauce clings to the meat.
General preparation guide—not Lighthouse’s published recipe.Vindaloo (Chicken / Prawn)
Chicken or prawn with potatoes, tangy curry sauce and coconut milk
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Chicken or prawn with potatoes, tangy curry sauce and coconut milk
General preparation guide—not Lighthouse’s published recipe.Vindaloo (Lamb / Goat)
Lamb or goat with potatoes, tangy curry sauce and coconut milk
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Lamb or goat with potatoes, tangy curry sauce and coconut milk
General preparation guide—not Lighthouse’s published recipe.Southern Rogan Josh (Chicken / Prawn)
Chicken or prawn cooked in mildly spiced gravy with Kashmiri spices
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Chicken or prawn cooked in mildly spiced gravy with Kashmiri spices
General preparation guide—not Lighthouse’s published recipe.Southern Rogan Josh (Lamb / Goat)
Lamb or goat cooked in mildly spiced gravy with Kashmiri spices
How it’s typically made +
An aromatic base is cooked with spices before the main ingredients are simmered until tender. Lamb or goat cooked in mildly spiced gravy with Kashmiri spices
General preparation guide—not Lighthouse’s published recipe.Indian Breads
Gluten Free Roti
How it’s typically made +
The restaurant has not published the flour blend or preparation method for this house item. Ask staff about current ingredients and cross-contact.
General preparation guide—not Lighthouse’s published recipe.Tandoori Roti
Traditional Indian bread
How it’s typically made +
The main ingredient is marinated with aromatics, spices and a tenderizing base appropriate to the dish, then cooked at high heat in the tandoor or oven until lightly charred.
General preparation guide—not Lighthouse’s published recipe.Garlic Basil Naan
Naan with garlic and herbs
How it’s typically made +
Dough is mixed and rested, then shaped by hand. Depending on the bread, it is stuffed or layered before being cooked at high heat in the tandoor and finished to order.
General preparation guide—not Lighthouse’s published recipe.Butter Naan
Naan baked in the tandoor and topped with butter
How it’s typically made +
Dough is mixed and rested, then shaped by hand. Depending on the bread, it is stuffed or layered before being cooked at high heat in the tandoor and finished to order.
General preparation guide—not Lighthouse’s published recipe.Spinach Naan
Paneer and spinach with house-made spices
How it’s typically made +
Dough is mixed and rested, then shaped by hand. Depending on the bread, it is stuffed or layered before being cooked at high heat in the tandoor and finished to order.
General preparation guide—not Lighthouse’s published recipe.Aloo Paratha
Whole-wheat bread stuffed with mashed potatoes and peas, baked in the tandoor
How it’s typically made +
Dough is mixed and rested, then shaped by hand. Depending on the bread, it is stuffed or layered before being cooked at high heat in the tandoor and finished to order.
General preparation guide—not Lighthouse’s published recipe.Lacha Paratha
Layered whole-wheat bread baked in the tandoor
How it’s typically made +
Dough is mixed and rested, then shaped by hand. Depending on the bread, it is stuffed or layered before being cooked at high heat in the tandoor and finished to order.
General preparation guide—not Lighthouse’s published recipe.Onion Kulcha
Naan stuffed with onion and house-made spices
How it’s typically made +
Dough is mixed and rested, then shaped by hand. Depending on the bread, it is stuffed or layered before being cooked at high heat in the tandoor and finished to order.
General preparation guide—not Lighthouse’s published recipe.Rice
Basmati Rice
Slow-cooked white basmati rice
How it’s typically made +
Basmati rice is rinsed, then gently cooked so the long grains remain separate and fragrant.
General preparation guide—not Lighthouse’s published recipe.Rice Pulao
Rice slow-cooked with peppers, onion and spices
How it’s typically made +
Basmati rice is gently cooked with sautéed onion, peppers and aromatic spices so the grains stay separate while taking on their flavour.
General preparation guide—not Lighthouse’s published recipe.Veg Biryani
Vegetables cooked with house-made biryani masala
How it’s typically made +
Basmati rice and the selected vegetables or protein are prepared with aromatic biryani spices, then cooked so the grains absorb the seasoned steam while remaining distinct.
General preparation guide—not Lighthouse’s published recipe.Biryani (Chicken / Lamb / Prawn / Goat)
Choice of protein cooked with house-made biryani masala
How it’s typically made +
Basmati rice and the selected vegetables or protein are prepared with aromatic biryani spices, then cooked so the grains absorb the seasoned steam while remaining distinct.
General preparation guide—not Lighthouse’s published recipe.Side Orders
Dahi
Plain Indian-style yogurt
How it’s typically made +
Milk is cultured until softly set and pleasantly tangy, then chilled. Lighthouse’s exact house method is not published.
General preparation guide—not Lighthouse’s published recipe.Raita (Boondi / Mix)
Yogurt mixed with vegetables and spices
How it’s typically made +
Yogurt is whisked until smooth, then folded with the selected vegetables or boondi and mild seasoning. It is served chilled.
General preparation guide—not Lighthouse’s published recipe.Mint Dip
How it’s typically made +
This is a house condiment and its exact recipe is not published. Ask the restaurant about current ingredients and allergens.
General preparation guide—not Lighthouse’s published recipe.Dipping Sauce
How it’s typically made +
This is a house condiment and its exact recipe is not published. Ask the restaurant about current ingredients and allergens.
General preparation guide—not Lighthouse’s published recipe.Tomato Dip
How it’s typically made +
This is a house condiment and its exact recipe is not published. Ask the restaurant about current ingredients and allergens.
General preparation guide—not Lighthouse’s published recipe.Tartar Sauce
How it’s typically made +
This condiment is mixed and served chilled; the restaurant has not published its exact formulation.
General preparation guide—not Lighthouse’s published recipe.Tossed Salad
Tomatoes, onion, cucumber and green chillies
How it’s typically made +
The vegetables are cut close to service and tossed together for a fresh, crisp side.
General preparation guide—not Lighthouse’s published recipe.Drinks
Chai (Kulhad / Masala)
How it’s typically made +
Tea is brewed with milk and warming aromatics, then strained and served hot. The kulhad presentation uses an earthen cup when available.
General preparation guide—not Lighthouse’s published recipe.Lassi (Mango / Sweet / Salted)
How it’s typically made +
Yogurt is blended until smooth with the selected flavouring; sweet, salted and mango versions are balanced differently and served cold.
General preparation guide—not Lighthouse’s published recipe.Shakes (Mango / Vanilla / Kulfi)
How it’s typically made +
The selected flavour is blended with a chilled dairy base until smooth and creamy, then served immediately.
General preparation guide—not Lighthouse’s published recipe.Lighthouse Coffee
How it’s typically made +
This is a house beverage and its exact preparation is not published. Ask the restaurant about the current style and ingredients.
General preparation guide—not Lighthouse’s published recipe.Desserts
Gajrela
Shredded carrots cooked with milk, sugar and cardamom
How it’s typically made +
Finely shredded carrots are slowly cooked with milk until tender and concentrated, then sweetened and scented with cardamom.
General preparation guide—not Lighthouse’s published recipe.Gulab Jamun (2 pcs)
Fried dough dumplings soaked in sweet syrup
How it’s typically made +
Milk-based dough is shaped into small balls, fried gently until evenly browned, then soaked in fragrant sugar syrup.
General preparation guide—not Lighthouse’s published recipe.Ras Malai
Juicy cheese discs served with creamy flavoured milk
How it’s typically made +
Soft fresh-cheese discs are poached, gently pressed and soaked in sweet, flavoured milk until tender and juicy.
General preparation guide—not Lighthouse’s published recipe.Rabri Kulfi Faluda
Kulfi topped with faluda sev, rose syrup and dry fruits
How it’s typically made +
Dense frozen kulfi is plated with thickened sweet milk, faluda sev, rose syrup and dry fruit.
General preparation guide—not Lighthouse’s published recipe.Lighthouse Special
Amritsari Kulcha
Kulcha stuffed with vegetables and Indian spices, served with chickpeas, yogurt and achar
How it’s typically made +
Dough is mixed and rested, then shaped by hand. Depending on the bread, it is stuffed or layered before being cooked at high heat in the tandoor and finished to order.
General preparation guide—not Lighthouse’s published recipe.Aloo Paratha Platter
Whole-wheat flatbread with potatoes, onion and spices, served with yogurt, onion and achar
How it’s typically made +
Dough is mixed and rested, then shaped by hand. Depending on the bread, it is stuffed or layered before being cooked at high heat in the tandoor and finished to order.
General preparation guide—not Lighthouse’s published recipe.Lighthouse Lunch Special
Available 11:00 a.m.–3:00 p.m.
Thali (Veg / Non-Veg)
Veg choice: Shahi Paneer, Palak Paneer, Channa Masala, Dhaba Dal, Malai Kofta or Sabji Pyar Se. Non-veg choice: Butter Chicken, Lamb Curry, Chicken Tikka Masala, Fish Curry or Chicken Korma. Served with rice, naan, salad and raita.
How it’s typically made +
The selected curries and accompaniments are prepared separately, then portioned together with rice, naan, salad and raita.
General preparation guide—not Lighthouse’s published recipe.Chole Bhature
How it’s typically made +
Chickpeas are simmered with an aromatic spice base. A rested dough is rolled and deep-fried so the bhatura puffs, then both are served hot.
General preparation guide—not Lighthouse’s published recipe.Amritsari Kulcha
How it’s typically made +
Dough is mixed and rested, then shaped by hand. Depending on the bread, it is stuffed or layered before being cooked at high heat in the tandoor and finished to order.
General preparation guide—not Lighthouse’s published recipe.Aloo Paratha Platter
How it’s typically made +
Dough is mixed and rested, then shaped by hand. Depending on the bread, it is stuffed or layered before being cooked at high heat in the tandoor and finished to order.
General preparation guide—not Lighthouse’s published recipe.Happy Hour
Available 2:00–6:00 p.m.
Draft Beer
How it’s typically made +
Draft beer is chilled, poured from the tap with controlled foam, and served immediately.
General preparation guide—not Lighthouse’s published recipe.Double Highball
How it’s typically made +
A measured double spirit is built over ice with the selected mixer. Exact choices should be confirmed with the restaurant.
General preparation guide—not Lighthouse’s published recipe.Mojito (2 oz)
How it’s typically made +
A typical mojito combines mint and lime with a measured spirit, sweetener and soda over ice. Confirm the current formulation with staff.
General preparation guide—not Lighthouse’s published recipe.Caesar (2 oz)
How it’s typically made +
A typical Caesar is built over ice with a measured spirit, savoury tomato-clam mixer and seasoning. Garnish and formulation vary.
General preparation guide—not Lighthouse’s published recipe.House Red Wine (9 oz)
How it’s typically made +
The current house red is measured and poured to order. Ask staff which wine is being served.
General preparation guide—not Lighthouse’s published recipe.House White Wine (9 oz)
How it’s typically made +
The current house white is chilled, measured and poured to order. Ask staff which wine is being served.
General preparation guide—not Lighthouse’s published recipe.Gol Gappe
How it’s typically made +
The exact preparation or pour specification is not published. Ask the restaurant for the current happy-hour presentation.
General preparation guide—not Lighthouse’s published recipe.Chat Papdi
How it’s typically made +
Crisp papdi are layered just before serving with potato, yogurt and contrasting chutneys, then finished with mild spices.
General preparation guide—not Lighthouse’s published recipe.Masala Fries
How it’s typically made +
The main ingredient is seasoned, coated in a gram-flour-style batter where applicable, and fried until crisp and golden. It is served hot to retain its texture.
General preparation guide—not Lighthouse’s published recipe.Chatpati Tikki
How it’s typically made +
The exact preparation or pour specification is not published. Ask the restaurant for the current happy-hour presentation.
General preparation guide—not Lighthouse’s published recipe.Chilli Cauliflower
How it’s typically made +
The main ingredient is cooked until crisp, then quickly tossed with onion and peppers in a glossy Indo-Chinese-style sauce.
General preparation guide—not Lighthouse’s published recipe.Amritsari Fish
How it’s typically made +
The main ingredient is seasoned, coated in a gram-flour-style batter where applicable, and fried until crisp and golden. It is served hot to retain its texture.
General preparation guide—not Lighthouse’s published recipe.Chicken Tikka
How it’s typically made +
The main ingredient is marinated with aromatics, spices and a tenderizing base appropriate to the dish, then cooked at high heat in the tandoor or oven until lightly charred.
General preparation guide—not Lighthouse’s published recipe.Chilli Chicken
How it’s typically made +
The main ingredient is cooked until crisp, then quickly tossed with onion and peppers in a glossy Indo-Chinese-style sauce.
General preparation guide—not Lighthouse’s published recipe.