Boulevard World

Salad & Soup

Molo Salad

47 SAR

216 Cal

A salad Zoya had somewhere between London and Lagos apple green, harvest kale, quinoa seeds, fresh dates and broad beans, brought together with a chat masala tahini dressing she couldn't stop thinking about.

Dal Shorba

27 SAR

273 Cal

The soup that welcomed her home after every long trip. Golden yellow lentils, slow-steeped in Indian herbs warm, familiar, and impossible to rush.

Appetizer

Punjabi Samosa

29 SAR

560 Cal

She learned the fold from her grandmother, but filled it her way hand-crimped dough packed with spiced potatoes, garden peas and whole spices, fried until the crust shatters.

Tikka Chicken Fries

57 SAR

550 Cal

Zoya's children asked for chips. Zoya made tikka chicken fries instead. Marinated chicken tikka, cheese sauce of cheddar and mozzarella, crispy fried onions — a negotiation everyone won.

Indian Kunafa Shrimp

53 SAR

330 Cal

A memory from a Levantine market reimagined in her kitchen: plump shrimp wrapped in the golden threads of kunafa pastry, fried until crackling, with an Indian twist she can't explain but you'll understand the moment you taste it.

Indian Fries

17 SAR

207 Cal

Because plain chips were never going to cut it. Masala-dusted, crisp, and served with a creamy chimichurri dip she adapted from somewhere between Mexico and Mumbai.

Cheese Samosa

27 SAR

330 Cal

She added mozzarella on a whim one afternoon and regretted nothing. Crispy samosa dough wrapped around a molten, stringy mix of mozzarella sealed, fried and served with the mango chutney she always keeps close.

Aloo Chaat

33 SAR

507 Cal

Riyadh street markets reminded her of Mumbai ones. Crispy potatoes tossed in sweet, sour and spicy chutneys, finished with sev — the snack she kept recreating until the balance was exactly right.

Chicken 65

47 SAR

750 Cal

A dish from a tiny restaurant in Chennai that she thought about for years. Fiery, deep-fried chicken in bold Indian spices — served under banana leaf, exactly as she remembered.

From Tandoor

Chicken Tikka

57 SAR

691 Cal

The one dish Zoya refused to change. Overnight yogurt and spice marinade, charcoal tandoor, nothing else. Some things don't need reimagining.

Cheesy Murgh Malai

57 SAR

459 Cal

Chicken morsels marinated with cheese, cream and Nuts with malai dip

Green Pahadi Kabab

57 SAR

345 Cal

A mountain recipe she found in the foothills of the Himalayas. Boneless chicken steeped in herbs, yogurt and green spices earthy, cool and unlike anything from the plains.

Salmon Tikka

73 SAR

175 Cal

She took Norway home with her and put it in the tandoor. Salmon marinated in yogurt, aniseed and Indian spices, charcoal cooked until the outside catches and the centre stays molten.

Curry and More

Special Butter Chicken

57 SAR

413 Cal

The dish every traveler eventually comes home to. Zoya's version: chicken pulled from the tandoor and folded into a tomato sauce so rich in butter and cream it became the one thing nobody could agree to leave off the table.

Delhi Tikka Masala

57 SAR

346 Cal

She tasted this in a back street in Karol Bagh and spent two years chasing the depth of that sauce. Roasted chicken tikka in a spiced, cream-laced curry the closest she's ever come.

Kai Kasan

57 SAR

270 Cal

The vegetable dish she ordered in Kerala that changed her mind about vegetable dishes. A coconut and-spice gravy built so carefully that the vegetables are almost secondary almost.

Yellow Coconut Shrimp

59 SAR

276 Cal

She found coconut curries in a dozen countries and combined the best of all of them. Plump shrimp in a warm, aromatic coconut sauce with herbs and spices fragrant, rich and unmistakably coastal.

Molo Chicken Ginger

73 SAR

369 Cal

Sweet, sour, and dangerously sticky. Zoya discovered honey-ginger glazes in East Asia and couldn't keep them out of her Indian kitchen. Tender chicken in a thick, glossy sauce that stops conversations.

Mutton Bhuna Gosht

79 SAR

340 Cal

An old recipe that deserves to outlive every trend. Lamb braised low and slow with brown onions, mint and coriander until the sauce clings to every piece — the one that makes people ask for bread before the meal is even served.

Biryani

Bombay Chicken Biryani

57 SAR

411 Cal

The biryani she first had on a rooftop in Colaba, made by someone who insisted on cooking the rice and the chicken together and letting the steam do the rest. Layered, aromatic, and worth the wait.

Chicken Tikka Biryani

57 SAR

640 Cal

Two of Zoya's favourite things, slow-cooked into one. Overnight marinated tandoor chicken tikka, saffron nfused basmati rice each grain separate, each bite complete.

Prawns Biryani

63 SAR

328 Cal

She had something like this in Karachi and again in Kerala and they tasted completely different. This is the version she settled on: basmati and prawn in a spice balance that borrows from both coasts.

Lamb Biryani

63 SAR

316 Cal

Long-grain basmati, marinated lamb, aromatics and time. Zoya doesn't rush this one. The slow cook is what makes the rice fragrant and the lamb soft enough to fall without being asked.

Vegetable Biryani

53 SAR

402 Cal

For the days Zoya wanted all the comfort of biryani without the meat. Seasonal vegetables, Indian spices and basmati rice cooked together until the whole pot smells like a celebration.

Sides

Papadum

6 SAR

30 Cal

The first thing on every table she ever sat at in India. Thin, deep-fried, and impossible to eat slowly.

Saffron Rice

21 SAR

322 Cal

Basmati rice steeped in saffron — the spice she brought home from a souk in Isfahan and never stopped using.

Steamed Rice

18 SAR

322 Cal

Plain basmati, perfectly cooked. Because sometimes the best accompaniment is the one that stays quiet.

Raita

12 SAR

60 Cal

Yogurt, diced cucumber, a handful of spices. The thing that cools everything down and makes you brave enough to try more.

Mint Chutney

4 SAR

22 Cal

Made fresh, every day. Zoya never trusted a chutney that had been sitting around.

Mango Chutney

4 SAR

45 Cal

Fresh mango slow-cooked with raisin and cinnamon until the sweetness is layered rather than flat — the way she learned it from a market stall in Rajasthan.

Tamarind Chutney

4 SAR

19 Cal

Tamarind pulp, Indian spices, a hint of jaggery. The dip that started appearing on every plate she assembled.

Bread

Plain Naan

6 SAR

147 Cal

Oven-baked flatbread, soft inside and charred where it touched the heat. The one Zoya made first before she started experimenting.

Butter Naan

7 SAR

155 Cal

Plain naan, finished with a generous brush of melted butter while still hot. She never understood why anyone would stop at plain.

Garlic Naan

7 SAR

160 Cal

The version her children ask for by name. Soft flatbread, butter, roasted garlic the smell alone is the beginning of something good.

Zaatar Naan

7 SAR

155 Cal

oven-baked flat bread topped with a blend of sesame seeds, thyme, salt and dried sumac.

Drinks

Strawberry Mojito

35 SAR

217 Cal

The drink she invented for long summer lunches. Fresh strawberry, mint, a squeeze of citrus and enough fizz to make the heat feel distant.

Passion Fruits Mojito

35 SAR

217 Cal

She first tasted passion fruit somewhere tropical and decided it belonged in every glass she made after that. Bright, sharp and unmistakably bold.

Watermelon Mojito

35 SAR

217 Cal

Summer in a glass. Cold watermelon, fresh mint and citrus — the one that disappears fastest on a warm evening.

Orange Juice

24 SAR

78 Cal

Squeezed, not processed. The simplest thing she offers and the one she's never changed.

Watermelon Juice

27 SAR

71 Cal

Pure watermelon, cold and uninterrupted. The drink she reaches for first when she wants nothing to get in the way.

Soft Drink

11 SAR

150 Cal

For the moments when simplicity is exactly right.

Sparkling Water

13 SAR

Chilled, crisp, and present on every table she has ever set.

lassi

28 SAR

76 Cal

The drink that began every meal in her grandmother's house. Yogurt blended with dried fruit — thick, cooling, and the one thing she never tried to reimagine.

An average woman needs 2000 calories, Man needs 2500 calories and children needs 1800 calories per day
Prices include VAT