The Culinary
Menu
A celebration of regal Awadhi traditions, vibrant tandoori grills, and time-honoured North Indian delicacies.
Notice to Guests: This menu is illustrative. All items and pricing must be verified and confirmed by Kingslayer Ballia before publishing. For immediate seasonal specialties, chef's recommendations, or dietary requests, please contact our restaurant captain.
Starters
Paneer Tikka Platter
Chunks of fresh paneer marinated in spiced yoghurt, charred in the tandoor. Served with mint and tamarind chutneys.
Chicken Malai Tikka
Tender chicken breast marinated overnight in a cashew cream and aromatic spice blend, slow-cooked in the tandoor.
Galawati Kebab
The jewel of Awadhi cuisine — melt-in-the-mouth minced meat kebabs with whole spices, cooked on a tawa.
Dahi Ke Sholay
Crispy golden parcels filled with seasoned hung curd, served with mint and tamarind chutneys.
Seekh Kebab
Minced lamb blended with fragrant spices and fresh herbs, shaped on skewers and grilled in the tandoor.
Hara Bhara Kebab
Spinach, green peas and potato patties with fresh herbs, pan-fried until golden and crisp.
Main Course
Dal Makhani
Black lentils slow-cooked overnight with butter, cream and a carefully guarded spice recipe. Our most beloved dish.
Butter Chicken
Tender chicken in our signature velvety tomato and butter sauce. The Kingslayer interpretation of India's most celebrated dish.
Mutton Rogan Josh
Slow-braised mutton in Kashmiri red chilli and whole spice gravy. Deep, aromatic, unforgettable.
Shahi Paneer
Cottage cheese in a rich, saffron-kissed Mughlai gravy finished with cream and cardamom.
Chicken Biryani
Aromatic dum biryani with marinated chicken, kewra water and fried onions. Served with raita and salan.
Vegetable Dum Biryani
Fragrant basmati layered with seasonal vegetables and whole spices, sealed and slow-cooked dum-style.
Navratan Korma
Nine vegetables and fruits cooked in a rich, mildly sweet Mughlai gravy with cream and whole spices.
Breads & Rice
Butter Naan
Soft leavened flatbread baked in the tandoor, finished with cultured butter and fresh coriander.
Garlic Kulcha
Leavened bread stuffed with roasted garlic and herbs, baked in the tandoor with clarified butter.
Stuffed Paratha
Whole wheat flatbread filled with your choice of spiced potato, paneer or mixed vegetables.
Saffron Pulao
Steamed basmati scented with saffron and whole spices. A refined accompaniment for rich gravies.
Desserts
Shahi Tukda
Fried bread soaked in saffron-infused rabdi, topped with pistachios and edible silver leaf. Royally indulgent.
Kulfi Falooda
Traditional Indian frozen dessert with falooda noodles, rose syrup and basil seeds.
Gulab Jamun
Soft milk-solid dumplings in cardamom and saffron syrup, served warm with vanilla ice cream.
Beverages
Mango Lassi
Thick chilled yoghurt blended with Alphonso mango pulp. Rich and refreshing.
Kahwa
Kashmiri green tea with saffron, cardamom, cinnamon and almonds. Warming and fragrant.
Rose Sharbat
Chilled rose sherbet with sabja seeds. A delicate cooling drink, beautifully presented.
Nimbu Shikanji
Freshly squeezed lime water with black salt, cumin and a hint of ginger.
Experience These Flavours at Kingslayer
Reserve your dining table or request a banquet tasting consultation with our executive chef in Ballia.