Available: June 15th – June 17th, 2025 at Jehangir’s
The Islamic New Year arrives quietly. Unlike other celebrations, Muharram is a time of reflection, gratitude, and togetherness — not loud festivity. It is a moment to gather with the people you love, to sit at a table that has been set with care, and to eat food that carries history in every bite.
At Jehangir’s, we mark this occasion the way it deserves to be marked — through our Chef’s Specials, a curated selection of dishes rooted in Mughal tradition and cooked with the kind of patience that a meaningful meal demands. No discounts, no gimmicks. Just exceptional food, served with intention.
Here is a guide to every dish on our Islamic New Year Chef’s Specials menu and the story each one tells.
“Some dishes are more than food. They are memory, culture, and celebration — all on a single plate.”
What is Eid al-Muharram?
Muharram is the first month of the Islamic lunar calendar, making its arrival the Islamic New Year. The day of Ashura — the 10th of Muharram — holds deep significance across the Muslim world, observed through prayer, fasting, and communal meals shared with family and those in need.
Food plays a central role in how this occasion is observed. Dishes that are slow-cooked, richly spiced, and meant to be shared are the hallmark of Muharram meals — recipes passed down through generations, each one carrying the warmth of the households they came from.
The Chef’s Specials Menu — Dish by Dish
Haleem — AED 39
The Soul of Muharram
If there is one dish that defines Muharram more than any other, it is Haleem. A slow-cooked porridge of tender meat, cracked wheat, and lentils, simmered together until they meld into something deeply savoury and wholly comforting. This is not a dish that can be rushed — a proper Haleem demands hours of cooking, constant stirring, and a cook who knows when to stop.
Jehangir’s Haleem is made the traditional way: meat that falls apart at a touch, wheat that has absorbed every spice in the pot, and a finishing drizzle of ghee that makes the whole thing shine. It is served with a squeeze of lemon, sliced onion, and fresh coriander — just as it should be. A traditional favourite across India and one of the most requested dishes on our menu during this season.
Kebab Platter — AED 95
A Royal Spread for the Table
A platter built for sharing, featuring five of Jehangir’s signature kebabs on a single plate:
- Mutton Seekh — finely minced mutton blended with spices and herbs, shaped on the seekh and charcoal-kissed until smoky and tender
- Chicken Seekh — the same technique, lighter in profile, with a more delicate spice blend
- Punjabi Murgh Tikka — bold, yogurt-marinated chicken cooked in the tandoor until the edges char and the inside stays impossibly juicy
- Murgh Malai Tikka — cream-marinated chicken, silky and mild, the most luxurious bite on the platter
- Murgh Patta — chicken wrapped in a leaf, infused with aromatics, and finished in the tandoor
Order this for the table. It is the kind of platter that anchors a meal and keeps everyone reaching across.
Lobster Masala — AED 89
The Sea Meets the Spice
Lobster medallions poached with skill in a rich onion-tomato masala. This is a dish that requires both exceptional seafood and exceptional technique — and Jehangir’s kitchen delivers both. The masala is built slowly, layered with whole spices before the tomatoes go in, and reduced until it coats the lobster in something that is at once deeply flavoured and perfectly balanced.
This is the dish for a special occasion. And the Islamic New Year, marked at a table with people who matter to you, is exactly that.
Raan — AED 95
The King of the Table
A whole leg of lamb, rubbed with Indian spices, and roasted low and slow until the meat pulls away from the bone at the gentlest touch. The Raan is a dish with Mughal roots — a centrepiece traditionally prepared for feasts and celebrations of significance.
At Jehangir’s, the Raan is marinated overnight before it ever sees the oven. The spice blend penetrates deep into the meat, so every layer — from the caramelised exterior to the yielding centre — carries flavour. If you are dining with four or more, order this and let it anchor your table.
Tandoori Chicken — AED 59 (Full) · AED 37 (Half)
The Eternal Classic
Smoky, tender, and bursting with flavour — served sizzling hot with a wedge of lemon and fresh mint chutney. The Tandoori Chicken needs no introduction and no reinvention. It simply needs to be done right. At Jehangir’s, the chicken is marinated in spiced yogurt, rested overnight, and cooked in a live tandoor at temperatures that seal the surface while keeping the inside moist.
This is the dish that has been on every Indian table worth its name for decades. It belongs to you too.
Tandoori Lobster — AED 81
Where the Tandoor Meets the Sea
Lobster medallions marinated in tandoori spices, smoked in the tandoor, and then cheese gratinated in the oven for a finish that is entirely Jehangir’s own. The result is a dish that is simultaneously smoky, creamy, and deeply spiced — a combination that sounds unexpected and tastes extraordinary.
This is a dish for the curious diner. One who trusts that a kitchen with this much history knows exactly what it is doing when it puts lobster in a tandoor.
Raan Biryani — AED 119
The Grandest Dish on the Menu
A slow-cooked, lavish leg of lamb on dum with fragrant basmati rice — the Raan Biryani is the most ambitious dish on the Islamic New Year menu and one of the finest things we make at Jehangir’s.
Dum cooking is an ancient technique: the pot is sealed with dough and placed over a low flame, trapping every molecule of steam inside. The meat cooks in its own juices alongside the rice, each absorbing the other’s flavour. When the seal is broken at the table, the fragrance that escapes is reason enough to have ordered it.
At AED 119, this is a dish to share — and one that will be talked about long after the meal is over.
Royal Platter — AED 99
For the Table That Wants Everything
Mutton Seekh, Zafrani Jhinga, Punjabi Murgh Tikka, Murgh Malai Tikka, and Murgh Patta — a curated selection of Jehangir’s finest, assembled on one impressive platter. The Royal Platter is the choice for a table that cannot decide, and does not want to. It covers every flavour profile — smoky, creamy, spiced, delicate — and arrives ready to be shared.
The Zafrani Jhinga — saffron-infused prawns — is the standout addition here, adding a note of luxury that the name of this platter promises.
Lobster Biryani — AED 99
A Rare and Remarkable Thing
Home-marinated lobster meat, cooked on dum with aromatic biryani rice. A dish that few restaurants attempt and fewer execute well. The challenge is that lobster cooks far faster than lamb or chicken — getting the timing right so the seafood is perfectly cooked and the rice is perfectly steamed requires genuine skill.
Jehangir’s Lobster Biryani is the result of getting that balance right. It is a rare combination and a dish that belongs on your table at least once.
How to Build Your Islamic New Year Meal at Jehangir’s
Start with the Haleem — order it for the table as a shared starter. It is warming, deeply flavoured, and the most culturally appropriate way to begin a Muharram meal.
For the main course, choose between the Raan Biryani or Lobster Biryani as your centrepiece — both are dum-cooked and designed to feed and impress. Add the Kebab Platter or Royal Platter alongside for variety and sharing.
For something from the sea, the Lobster Masala alongside a bread basket is a rich and memorable choice.
Close the meal slowly. This is not a night to rush.
A Note on This Season
Muharram asks us to pause. To be grateful. To remember that a meal shared with people we love is not ordinary — it is, in fact, one of the most meaningful things we do.
Jehangir’s Islamic New Year menu is our way of honouring that. These are not dishes invented for an occasion. They are dishes that have always belonged to it — cooked with the care they have always deserved, served in a setting that treats this moment with the respect it is owed.
We look forward to welcoming you to the table.
June 15th to 17th, 2025 · Dine-in at Jehangir’s Reservations recommended.