GREAT TASTE LIVES ON FOREVERHistory Of BABA’s S. HIMMAT SINGH wHo WAS LOVINGLY CALLED BABA JI, STARTED A SMALL EATERY (DHABA) IN 1962. HIS RECIPES HAD THE REAL TASTE OF PUNJAB IN THEM. LATER IT WAS INHERITED BY MR. KANWALJIT SINGH WHO ALONG WITH HIS WIFE INTRODUCED SOME UNIQUE RECIPES LIKE FISH FRY AND SPINACH CORN ROLL WHICH STARTED SELLING LIKE HOT CAKES. HUGE DEMANDS AND LOVE FROM THE CUSTOMERS LED TO THE FIRST BABA’S RESTAURANT IN MODEL TOWN IN 1991. THE SECRET HOMEMADE MAGIC MASALAS MADE BABA’S BUTTER CHICKEN world FAMOUS. NOW THE LEGACY IS CONTINUED BY MR. AVNEET SINGH.fea ee SOS “SWEET CORN -HOT & SOUR -CLEAR SOUP -MANCHOW *< -LEMON CORIANDER 9) ~ TALUMEIN SOUP -RICE CRACKLING SOUP Vegélerian : 140 Chichen : 160 Solos -CHICKEN CRISPY 380 — — FRESH GARDEN 70 4%, ~CHICKEN TOSS 380 VEG CRISPY 280 ~TARTAR SAUCE 40 — HAWAIIN SALAD CHICKEN TIKKA (PINEAPPLE) 300 SALAD 380 ~~ ~ COLESLAW CREAM 40 m — 3 9 & ean cine af ed big ior gers a are ITS a ast econVegeta rian Starters ~PANEER ~CHEESE -SPINACH ~VEG. SFEKH TEESRI 480 CHILLI 410 CHEESE 480 KEBAB 410 -MUSHROOM_ =SPINACH CORN -CHEESE — -CHEESE TIKKA 410 ROLL 450e= BELLE 650 BALLS 480 —CHEESE ~CHILL —~ TANDOORI CHAAP TIKKA 410 MUSHROOM 410 (HOT & SPICY) 410 ~ TANDOORI STUFFED —CRISPY ~ THREE FLAVOUR ALOO 360 <> VEGETABLES 410 CHEESE 510 -~MUSHROOM DOUBLE ~CHEESE IN SAKE WINE 580 DECKER 4604 = -CRISPY CORN 460WESTON! serarcees —CRACKLING SPINACH CORN -LEMON CORIANDER WITH ROAST GARLIC 460 MUSHROOM 460 ~TANDOORI -BABA’S CRISPY CHEESE = -FRENCH BROCCOLI 450 FINGERS (NEW) 480 FRIES 170 -BABY CORN -HONFY CHILEE == -TANDOORI MAI Al FLITTERS 480 =POTATOES 410 ~~) CHAAP 410 -HERBED COTTAGE CHEESE -LEMON CHAAP. (7 PCS.) (NEW) 480 DRY (NEW) 460 ~DAHI KEBAB (NEW) 480 ~VEG. MANCHURIAN DRY 330 -ASSORTED PLATTER 61002008 O90°0O8 OOore Stareers fram Ae Tandoor @ @ e 3 ~AFGHANI CHICKEN -RESHMI (BONE/BONELESS) e¢@ = CHICKEN © -CHICKEN ~CHICKEN © MALAI TIKKA JAIPUR TIKKA ~CHICKEN ~CHICKEN KALI TIKKA RED MIRCH TIKKAS™ © ~CHICKEN BHUNNA s @ TIKKA TANGRI CHICKEN -CHICKEN <= ~CHICKEN KUCH BHI TIKKA LASUNI TIKKA Hell: 360° Full’: 560" @ @ : CHICKEN PESHAWARI TIKKA 2 ME $.00@00r00@oered CHICKEN MANGO TIKKA ~ ENGLISH HERBED CHICKEN (NEW) $ Halk: 10° Full : 560" Seovcceee020908 O9070O8 OOore Civic Ken > LOH eS @ @ ® ~CHICKEN IN SAKE 3 WINE 710. ~SPINACI CHICKEN 710 ~ THREE FLAVOURED CHICKEN 710 TERAKEY CHICKEN 710 -ROASTED CHILLI CHICKEN(NEW) 430/730 —BFC (BABA'S FRIED CHICKEN) 680 <> @ @ ~TANDOORI CHICKEN 320/510 oN ~HONEY PEPPER CHILLI CHICKEN 710 RED CHILLI CHICKEN 710 ~LEMON CHICKEN oe DRY 450/750 BELLE 750 ~ CHILLI CHICKEN 430/730 @ @ ; CHICKEN ; @ PT wsPrawns -PRAWNS SALT & PEPPER(Z PC.) 680 ~BUTTER GINGER GARLIC PRAWNS (7 PCS.) 680 PRAWNS CHOICE OF SAUCE (7 PCS.) ~ (CHILLI/BLACK BEAN/OYSTER/HOISIN) tacit portion CONTAINS 7 Pcs 680 Aishtescorrers -AFGHANIFISH #8 = IANDOORI =GRILLED FISH TIKKA 610 FISH(ZPC.) 580 (5 PCS) 710 -STEAMED -FISH FINGER © -FISH BELLE FISH 710 <= (8 PCS) 710 780 THREE FLAVOURED = -GARLIC FISH ~~ ENGLISH HERBED FISH FISH 780 (8 PCS) 780 (5 PCS.) (NEW) 780 -FISH FRY WITH oe TARTAR SAUCE (4 PCS) 710 \* \ ~CHILLI FISH \ 780Kebabs ~ -MUTTON SEEKH = -CHICKEN SEEKH & KEBAB 530¢= KEBAB 530 \_ ug noeaeaooe -CHICKEN BANJARA -MUTTON KATHI = ~ KEBAB 380/610 KEBAB 610 : ~CHICKEN KATHI = ~MUTTON BARRA KEBAB : 1 KEBAB 410/680 (4 PIECES) 550 é : -MUTTON GALOUTI KEBAB (5 PCS) (NEW) 580 i Tawa Speciality 2 - TAWA MUTTON 4 7 TIKKA 580 => x ~ TAWA CHICKEN i TIKKA 580ded \ ety | & ns Main Course as Vegetarian Curries -LEMON «= -BABA'S BUTTER <= CHEESE 450 CHEESE ols ~KALI MIRCH ~PALAK CHEESE 450 <> CHEESE 450 -KADAHI —CHEESE -MALAI © CHEESE 450 TOMATO 450 KOFTA 430 -MIX -MUSHROOM K VEG 430 —DO-PYAZA 430 ye -MUBTAR -KADAHI “Vale MUSHROOM 430 MUSHROOM 430 -LEMON A MUSHROOM 450com est MIE OUrSS Gh Sas VeEQetorion Cures 4, ze -METHIMUTTAR —£*? MALAI 430 1 fe -BUTTER RR CHAAP 450 4 -MASALA CHAAP 450 ¥ ~DAL FRY (YELLOW/ BLACK) 350 > ~ YELLOW DAL 280. < DAL MAKHANI b 330IAQ cOUrSe MULELON Gennes (BONE/BONELESS) -ROGAN JOSH 590 -BABA‘'S SPECIAL MUTTON 590 -RARA MEAT 590 -KEEMA MUTTON 590 —~DAHI MEAT 590. -SAGWALA MUTTON 590 -KEEMA MATAR 590 bisa. Urtics ~ BABA’S BUTTER FISH 810 <> ~ FISH MASALA 810 ~ FISH CURRY 810 ~ LEMON FISH 810 <=Main Course CHIGKEh Geiss (BONE/BONELESS) =LEMON CHICKEN =~ KALI MIRCH = (WHITE GRAVY) ¢ CHICKEN GRAVY. -KADHAI — ~KEEMA CHICKEN ~~ CHICKEN -MASALA — -TOMATO ~PALAK CHICKEN = CHICKEN CHICKEN -RARA ~ CHICKEN CHICKEN CURRY -BABA'S BUTTER CHICKEN <= I Hel: 470° Fall: 810°ca Rice & Noodles -PLAIN RICE ~JEERA RICE -VEG FRIED 230 280 RICE 380 TRAIT ~CHICKEN FRIED. -VEG NOODLES RICE 430 350 ee we 3. ae AK ~ CHICKEN NOODLES ~ VEGETABLE BIRYANI 430 430 Ke Bo WY Ke ee, ‘es cs ~ CHICKEN FIRDOUS ah = BIRYAN, (BONE/BONILESS) es 610 = = = ~MUTTON BIRYANI = (BONE/BONELESS) : 630 OMLand or cn 3 fe lacdiogs Bregas —~TANDOORI ROTI 30 =PLAIN NAAN 60 —-ONION KULCHA 120 ~BUTTER NAAN 70 —LACHHA PARANTHA 60 —CHURI NAAN 80 —PUDINA PARANTHA 70 —GARLIC NAAN 110 —MIRCHI PARANTHA 70 —BUTTER ROTI 40 -ROOMALI ROTI 50 SriPreanNacgs —-CHEESE NAAN -KEEMA NAAN o= WITH GRAVY 320 WITH GRAVY 350 -ONION NAAN WITH GRAVY 250 -CHICKEN NAAN WITH GRAVY 350WWesias LONE Na mpaniments ; -RAITA 150, , cS &e-. : a5h ¥ , -EXTRA GRAVY 400 ‘ g -MASALA 2 -PAPAD (TWO (_PAPAD ay = =0289 O © 9000OO GOOCO 2 fogeSs : | eg $) -SOFT DRINK 50 ‘ . e | -DIFT COKE 70 ie e @ | on @ -MASALA COKE 160 -AAM PANNA 160 e -FRESHLIMESODA 100s @ | #3 -LASSI 120 (‘= ~SPARKLING “ICED zi (PEACH/ @ CRANBERRY LIME 160. LEMON) 160 3) ¥ 3 oi; -MINERAL WATER 50 Oz ake EOE SS @ -MINT MOJIO 160 =LIICHI LOVE e HZZ 160 Secccce OGerede OSeoreDesserts -ICE CREAM 120 ~GULAB JAMUN (TWO PIECES) 120 _>KHEER 120CB) boobe'g