Butter Chicken.
Tender pieces of chicken simmered in a rich velvety tomato-butter gravy, finished with fresh cream and fragrant spices. The most ordered curry on the menu, and the one most people return for.
19 · best with garlic naan
The dishes we're known for.
A handful of plates that show the range of the kitchen — slow-simmered curries, dum-style biryani, tandoor-grilled meats, and the Indian fusion pizza that started the whole idea.
No. I · Chicken Curry
No. II · Vegetarian
Shahi Paneer Butter Masala.
Soft paneer cubes cooked in a rich buttery tomato gravy infused with fresh cream and aromatic spices. A vegetarian counterpart to the butter chicken — same gravy family, all the comfort.
18 · vegetarian · pairs with naan or jeera rice
No. III · Biryani
Hyderabadi Chicken Dum Biryani.
Succulent chicken marinated with royal spices and yogurt, layered with saffron-scented basmati rice, caramelized onions and fresh mint — then slow-cooked in the traditional dum style so the flavors lock together.
18 · dum-style basmati · serves one generously
No. IV · From the Tandoor
Adraki Lamb Chop Supreme.
Tender lamb chops marinated with freshly crushed ginger, aromatic Indian spices and yogurt, then grilled to perfection in a tandoor. A flagship tandoor plate — best ordered for the table.
20 · tandoor-grilled · share or solo
No. V · The Fusion
Golden Indian Chicken Tikka Masala Pizza.
Made fresh in-house daily. Hand-stretched dough baked in a stone-deck oven with a tikka masala sauce base, mozzarella, chicken, garlic, green onions, ginger, cauliflower, mashed eggplants and a cilantro finish — the whole Golden idea on a crust.
10″ 18 · 12″ 20 · 14″ 22 · 16″ 24
Why They're Signature
What makes a Golden plate.
The dishes change. A few things stay the same across everything that leaves the kitchen.
Made to order
Most dishes are prepared the moment they're ordered — pizzas hand-stretched, tandoor items fired fresh, curries finished on the burner.
Slow where it matters
Daals slow-cooked overnight. Biryani layered the traditional dum way. Tandoor items marinated overnight. No shortcuts on the steps that need time.
Range across the menu
Indian classics, Indo-Chinese specialties, stone-deck pizzas — same kitchen, same hands. Pick a corner or work your way across.
What's Working
Three kitchens, one menu.
Different equipment, different traditions — all running in the same room.
I
The Tandoor
A clay oven fired hot enough to char a tikka or blister a naan in minutes. Where the kebabs, tandoori chicken, lamb chops and breads come from.
II
The Stone Deck
A pizza oven with a stone deck for hand-stretched dough. Classic gourmet pies and the Indian fusion pizzas — both built on the same fresh dough, made in-house daily.
III
The Wok
Where the Indo-Chinese plates come together — Manchurian, Hakka noodles, chilli paneer, fried rice. Hot, fast, garlicky, finished in a flame.
Round It Out
To go with any signature.
Naan & Breads
Hand-stretched naan baked in the tandoor — plain, butter, garlic, cheese, or stuffed kulcha. Tandoori roti for a lighter pick.
Lassis & Chai
Mango lassi, sweet or salted lassi, and traditional masala chai. The right cool-down for anything off the tandoor or out of the wok.
Sweet Delights
Saffron ras malai, gulab jamun, rice kheer, and a small ice cream lineup — including saffron-pistachio and kesar pista.
Good to Know
Signature item questions.
What dishes is Golden known for?
The kitchen is best known for a handful of plates that span the menu — butter chicken, shahi paneer butter masala, Hyderabadi chicken dum biryani, adraki lamb chop supreme, and the Golden Indian fusion pizzas. Each one shows a different side of how the kitchen cooks.
What is butter chicken?
A North Indian classic of tender chicken simmered in a rich, velvety tomato-butter gravy, finished with cream and aromatic spices. Mild, comforting, and one of the most familiar entry points to Indian food.
What is dum biryani?
Dum biryani is rice and marinated meat (or vegetables) layered together with caramelized onions, saffron and fresh herbs, then sealed and slow-cooked over low heat. The dum technique locks the steam in so every grain takes on the flavor of the marinade and aromatics.
What is tandoori cooking?
Tandoori cooking uses a clay oven called a tandoor, fired hot enough to sear meat in minutes and blister naan against the wall. Items are marinated in yogurt and spices, then skewered or stuck to the oven walls — the high, dry heat is what gives tandoori dishes their signature char and smokiness.
What makes the Golden Indian fusion pizzas different?
The dough is made fresh in-house daily and hand-stretched onto a stone deck. The sauce bases come from the Indian kitchen — tikka masala, spinach curry, or Schezwan — and the toppings include paneer, tandoori meats, ginger, cilantro and the spices the rest of the menu is built on. Same crust, different language.
Can these dishes be made vegetarian?
Several of the signature plates are already vegetarian — including shahi paneer butter masala and the vegetable biryanis. The fusion pizzas also have a paneer tikka masala variant. The full menu has a large vegetarian section plus dedicated vegan options.
How spicy are the signature dishes?
Most of the signatures lean mild to medium — butter chicken, shahi paneer, and biryani are gentle on heat. Some dishes elsewhere on the menu — vindaloo, Chettinad, Gongura preparations — are traditionally bold and fiery. Spice levels can usually be dialed up or down on request.
— The House of Golden —
One menu, three traditions.
From the clay tandoor to the stone deck to the wok — every plate comes from the same kitchen, made fresh the moment it's ordered.
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