At Grand Imperial Hotel, dining transcends ordinary sustenance into an exquisite sensory celebration. Honoring centuries of royal Indian hospitality, our award-winning culinary maestros curate bespoke menus combining heritage dum-pukht slow cooking with contemporary world gastronomy.
Hotel's premier fine dining destination offering authentic Awadhi dum-pukht, royal Indian curries, kebabs, and international gourmet cuisine.
An iconic fine-dining sanctuary celebrating regal culinary creations. Dine beneath ornate marble arches and crystal chandeliers while savouring slow-cooked Galouti kebabs, Dal Royal, artisanal tandoori breads, and aromatic Dum Biryanis crafted by master chefs.
Plan your gourmet journey with our daily meal schedule across breakfast, lunch, high tea, and dinner.
Grand international buffet with live dosa, egg, pancake and cold-pressed juice stations.
Executive thalis, gourmet business lunch combos, and a la carte Awadhi specialties.
Classic British tiered scones, Indian street-delight tidbits and hand-plucked tea blends.
Atmospheric candlelit dining, live classical sitar music, slow-braised curries and fine wine.
Select a category below to explore signature dishes crafted daily by our master culinarians.
Tender cubes of marinated paneer grilled to perfection in a traditional tandoor, infused with aromatic spices and served with fresh mint chutney and salad.
Succulent minced mutton blended with aromatic spices and herbs, skewered and grilled to perfection in a traditional tandoor. Served hot with fresh mint chutney and onion salad.
Delicately spiced minced lamb kebabs crafted for a remarkably soft, melt-in-the-mouth texture, enriched with royal Awadhi spices and served with saffron sheermal.
Succulent boneless chicken marinated in creamy malai, cheese, cardamom and delicate spices, then chargrilled to a rich, melt-in-the-mouth finish.
Wholesome patties of fresh spinach, green peas and potatoes seasoned with aromatic spices, pan-grilled until crisp and finished with roasted cashews.
Creamy soya chaap marinated with rich malai, hung curd, mild spices and aromatic herbs, then grilled to perfection for a smoky, tender and melt-in-the-mouth finish.
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