Beyond Indus, which celebrates the flavours of North West Frontier cuisine, has long been delighting diners with diverse Punjab, Rawalpindi and Sindh culinary traditions. Specializing in the rich flavours of the North West Frontier cuisine, the menu showcases the robust aromas and tastes, and the cultural heritage of these regions, ensuring a memorable dining experience. Many traditions of the North West Frontier cuisine have changed since the Mughal rule and the legacy of Mughal rule in South Asia has enabled the cuisine to be greatly influenced by its Afghan-Turkish-Iranian roots. 

The region is known for its tandoori food, marinating with spices and seasonal flavours and cooked in a unique and earthy manner. The team of culinarians led by Executive Chef Sumeet Sood has curated a fresh new menu that honours traditional recipes while embracing contemporary finesse. Guests can enjoy this renewed culinary experience in a refreshed ambience that is stylish yet traditional. 

Healthy and Fresh Ingredients 

The commitment to healthy cuisine continues as is evident in the usage of olive oil and the freshest of ingredients, expertly combined with the right blend of freshly ground home-made masala, curries and freshly milled flour, ensuring that the food is light and fresh. 

Refreshed Menu 

The new menu at Beyond Indus is a delightful blend of tradition and innovation, bringing fresh flavours to the forefront while retaining beloved classics. Among the exciting new additions are the hearty Lahori Paya Shorba (Lamb trotters cooked overnight with ground spices) and the Karachi Soya Chaap (Pickle spiced soya chops cooked over charcoal), each a tribute to authentic regional tastes. The Tandoori Gambhari (Jumbo prawns marinated with cardamom, carom seeds and yellow chilli) and Kathal Shami Kebab (Minced jackfruit paired with galawati spices) add depth to the appetizers, while mains like the Bhuna Ghost Balti (Seared lamb cooked in an authentic red masala from Kashmir), Kuzbura Murgh (Chicken in fresh coriander and hand-pounded spices) and Mafrum Ghost (Lamb cubes and mince with Indian spices in rich Mughlai gravy) offer a flavourful feast. Biryanis receive a regal upgrade with the Kathal Dum Parda Biryani (Jackfruit with basmati rice dum cooked with aromatic spices) and the Lahori Ghost Ka Parda Biryani (Tender lamb cooked with basmati rice). Bread lovers can savour the unique Dry Fruit Kashmiri Naan, while dessert enthusiasts can indulge in the creamy Sheer Kurma (Vermicelli, dates and milk) and the aromatic Elaichi Aur Kesar Ke Brulee (Caramelized rich custard flavoured with cardamom and saffron). 

These new inclusions are perfectly balanced with signature favourites like the Mughlai Malai B Broccoli (Florets of broccoli in a cheesy marinade), Tandoori Peshawari Pomfret (Whole pomfret cooked in clay oven with Peshawari spices), Palak Dahi Kebab (Griddled spinach patties enclosed with yoghurt and prunes), and Ulte Tawa Ki Galouti Kebab (Fine ground lamb with house blend spices). Classics like the Achari Zaykedar Jhingha (Fresh prawns stir fried with pickled spices and shallots), Tawa Samundri Khazana (A mélange of prawns, crab meat and fish) and Chur Chur Paratha remain steadfast on the menu, ensuring a culinary experience that blends nostalgia with novelty. No meal experience at Beyond Indus is complete without the famed Dal Indus from the north east of the Indus valley, a signature lentil specialty. This black lentil curry is simmered overnight in a clay oven, and finished with fresh tomatoes and home ground spices. More classics that have been retained on the menu include timeless treats like the Anjeer Badam Halwa and Kulfi (Fig and almond halwa) and the Baked Gulab Jamun Cheesecake (Crumbled, slow baked Jamun with reduced cheese). Together, these enduring dishes and the exciting new additions make for a dining experience that captures the essence of the Indus region`s culinary heritage. 

Exciting Additions 

In addition to the new refreshed menu, Beyond Indus has also introduced an exciting sizzler menu and a range of Thalis, for both vegetarians and non-vegetarians. The sizzler menu brings a sizzling twist to classic dishes, while the Thalis provide a diverse and satisfying selection of delicacies on a single platter. The Thali menu is cyclic, offering a rotating selection of dishes to ensure a unique dining experience each time from various regions of the North West Frontier. 

The Thali menu features an array of delights like Murgh jafrani shorba (Flavourful soup with chicken and spiced broth); Murgh mathaniya tikka (Juicy roasted chicken, flavouring mughlai spices); Bhugal ghost (Mutton in smooth caramelized onion tomato gravy); Aloo hara pyaaz (Potato cooked in spicy chilli, onion and tomato); Palak aapki pasand (Creamy spinach with garlic and choice of vegetables); Methi mattar malai (Rich smooth cottage cheese gravy tempered in fenugreek); Seyal chicken (Slow cooked chicken in yogurt coriander, mint and traditional masalas); Hare moong dal (Green eye lentil home style preparation dum cooked with basmati rice and home spices); Mutton awadhi biryani (Dum rice preparation flavoured with yakhani stock); and Kulfi with falooda. 

Come and savour the authentic taste of the North West Frontier at Beyond Indus, where every meal is a journey through rich culinary traditions. 

Beyond Indus, Taj Club House  |  L Lunch and Dinner for a-la-carte

Additional Sizzler menu (only dinner)  |  Additional Thalis (only lunch) 

Call +91 44 6631 3131 for more details and table reservations