Indus Express -  Vivanta by Taj  - The menu is an exceptional treasure trove of home-style recipes from Kashmir, Pothovar (present-day Peshawar), Rawalpindi, Amritsar, Khyber and Lahore , Indus Express  is derived from the five rivers – Jhelum, Sutlej, Beas, Ravi and Chenab- which flow through the Indus basin region, creating a robust food trail, Signature Dishes is the most popular dish in Indus Express Nadru ke Kebab (shallow-fried lotus stem patties stuffed with Kashmiri prunes), Raan-e-Khyber (slow-braised spring lamb leg cured with spices and cooked in a traditional clay oven), Baingan Mizaaj (a Faisalabad specialty, charcoal-roasted aubergine mash cooked in aromatic spices and finished with fresh mint), Rawalpindi Chole (chickpeas cooked in onions, tomatoes and lemon juice with a special spice mix), Punjab Kukkad Makhani (traditional chicken delicacy from Punjab, cooked with fresh tomatoes, khoya and butter), Afghani Kabuli Palaw (long grain rice cooked on dum – low heat over a long period - with a bouqueterie of vegetables, saffron, nuts and raisins; a legendary staple from Kabul), Indus Express journey full of surprises with distant memories recreated at every stop.