Breads of India

Tadka Daal

Slow cooked red masoor daal is tempered with garlic, ginger, red onions, jalapeno chilies, cumin and asafetida spices.

Price: 12.00

Samosa

Two traditionally prepared, deep fried patties stuffed with spice tempered potatoes and green peas. Served with mint and tamarind chutneys.

Price: 7.00

Vegetable Pakoras

Deep fried vegetable fritters made with chickpea flour, pomegranate, cumin, coriander seeds and fenugreek.

Price: 7.00

Tikka Masala Sauce

Rich, creamy tomato-based sauce with a blend of aromatic spices and tender chunks of marinated meat

Price: 7.00

Papadums

Two crispy lentil wafers baked in the tandoori oven. Gluten free.

Price: 3.95

Aloo Masala Raita

Smooth homemade plain yogurt with boiled, diced and lightly spiced with roasted masala powder.

Price: 4.50

Yogurt Raita

Smooth homemade plain yogurt with grated cucumbers lightly spiced with roasted cumin powder.

Price: 3.00

Basmati Rice

Premium Basmati rice tempered with cumin seeds.

Price: 3.50

Tomato Chutney

A savory blend of ripe tomatoes, traditionally mixed with a variety of spices, creating a thick, rich condiment

Price: 6.00

Aachari Haldi

Fresh turmeric pickle prepared in traditional tangy masala spices. Vegan.

Price: 2.00

Garlic Naan

Naan brushed with garlic butter and sprinkled with fresh herbs.

Price: 4.00

Besan Poora

Specialty bread: gluten-free chickpea flour bread flavored with fenugreek herb and onions. Shallow cooked on iron grill. Vegan.

Price: 6.00

Cheese Herb Kulcha

Tandoori bread flavored with mozzarella and oregano herb.

Price: 5.00

Turmeric Masala Kulcha

Tandoori bread garnished with freshly grated and pickled turmeric and mint.

Price: 5.00

Multani Naan

A white flour bread, garnished with chopped cilantro, red onions and cumin seeds.

Price: 4.00

Adraki Herb Kulcha

Tandoori white flour bread, prepared by using yeast, milk, yoghurt, salt and garnished with chopped baby dill and ginger.

Price: 4.00

Dakhini Paratha

A griddle-cooked, whole wheat bread flavored with freshly grated coconut

Price: 4.00

Methi Ki Naan

White flour, tandoor baked bread garnished with fenugreek herb.

Price: 4.00

Masala Paratha

A whole wheat, griddle cooked bread stuffed with spiced and mashed garbanzo beans.

Price: 4.00

Mirchiwala Kulcha

A tandoori white flour bread, prepared by using yeast, milk, yoghurt, salt and garnished with chopped jalapeno chilies.

Price: 4.00

Chapati Whole Wheat

The simplest and healthiest of Indian whole wheat breads baked in tandoori oven. Just water and whole wheat flour!!

Price: 4.00

Aloo Paratha

Whole wheat, griddle cooked bread, filled with mashed and spiced potatoes

Price: 5.00

Plain Naan

Price: 4.00

Plain Paratha

Price: 4.00

Butter Chicken Methiwala

This iconic North Indian dish features free-range chicken marinated overnight in a spiced yogurt base, tandoor-baked, and simmered in a velvet-smooth cashew and butter gravy. Infused with a complex eighteen-spice garam masala, the curry is served traditionally with basmati rice and a fresh salad.

Price: 16.95

Chana Masala with Basmati Rice

Punjabi style garbanzo beans & potatoes curry with basmati rice

Price: 14.00

Khumbi Da Saag

Solan district of Himachal Pradesh, in the foothills of Himalayas has emerged as the mushroom capital of India in the last decade or so. The spinach & mustard greens are finely chopped and steamed along with the paste of ginger and then nicely mashed into a smooth puree. The button mushrooms are sautéed in the base of red onions, tomatoes, garlic, and a blend of several roasted spices. The spinach and mustard puree is added and simmered until well-tempered. Served with Basmati rice and salad.

Price: 14.95

Chicken Anaari

Pomegranate, according to Ayurvedic system provides a good source of antioxidants, vitamins and minerals that are beneficial for overall health and digestion. Indian chefs of bygone era adapted the pomegranate and its juice to cook several vegetarian and non-vegetarian dishes. Chicken in this offering is first marinated in a mix of pomegranate juice, rock salt and ginger paste before sautéing in the base prepared with red onions, garlic, cashew paste, tomatoes and our own blend of eighteen sp...

Price: 16.95

Catfish Jhol Frezi

This dish from the minuscule Anglo-Indian community of Mussoorie in the Northern hills is prepared with the boneless chunks of catfish fillets. The base is prepared with julienne of red onions, ginger, garlic, tomatoes, and a house blend of over eighteen spices. The catfish chunks are added to it and sautéed until well-tempered and coated with spices. Cooked in a heavy iron vessel this dish has hints of malt vinegar, mango powder and light green chilies. Served with Basmati rice and salad.

Price: 16.95

Duen Goji

Kashmiri walnuts, pine nuts, almonds and saffron have permanent place in the sophisticated Mughalai cuisine of India. To prepare the festive delicacies of Kashmir usage of these ingredients is essential. The offered dish is classic and taken from the oldest style of preparing meats with the paste of walnuts, whipped plain yogurt, saffron, asafetida, ground fennel seeds, powdered dry ginger, black cumin seeds and red onions. The lean chunks of fresh leg of lamb are sautéed gradually adding the...

Price: 17.95

Erachi Unda Kari

The fascinating cuisine from the land that has been influenced by Jewish, Dutch, Chinese and Portuguese folks has created a unique cuisine creating several mouth-watering dishes of Kerala’s Cochin. The leg of lamb is cubed and ground along with spices and herbs to make meatballs. The base curry is prepared with ground spices like cinnamon, cardamoms, cloves, black peppers, fresh coconut, coriander, tamarind, red onions, garlic and chopped tomatoes. Once the base curry is ready the lamb meatba...

Price: 17.95

Kashmiri Dum Aloo

Slightly boiled and hollowed potatoes are stuffed with mashed vegetables like cauliflowers, potatoes, green beans, carrots, melon seed kernels and raisins. The stuffed potatoes are sautéed and added to the main sauce prepared from tomatoes, garlic, ginger, garam masala., saffron and cumin powder. The ‘dum’ cooking (pressure steaming) process brings out all hidden aromas from the spices used. Served with Basmati rice and salad.

Price: 13.95

Methi Ke Tikke

(Tandoori kababs of free-range chicken breasts prepared from fenugreek herb marinade. Specialty: Simla, India) As a teenager, your host relished the offered 'Methi Ke Tikke' dish umpteen times at an English style Gaiety Club on the Mall in Simla every summer. We recreated the recipe in perfection and glad to present it to you this month. The marinade is prepared with fenugreek herb, home-set yoghurt, garlic, ginger, green peppers, a special blend of spices garam masala and paste of cashews. T...

Price: 16.95

Chicken Tikka Masala

This incredibly popular Anglo-Indian staple features Napa Valley free-range chicken marinated in saffron and yogurt, then clay-oven roasted to achieve a distinct smoky flavor. The chicken is finished in a luxurious masala gravy of cashew paste, vine-ripened tomatoes, and aromatic spices, served as a complete meal with basmati rice, dal, papadum, and chutney.

Price: 16.95

Biryani

Tracing its royal origins from Persia to the Mughal Empire, this Biryani utilizes the traditional "dum" technique of slow-cooking under pressure to meld flavors within a sealed vessel. The dish combines Lucknow's cooking style with Hyderabadi spices, featuring basmati rice layered over a complex base of saffron, yogurt, and 24 roasted spices infused with the floral essence of Kewra.

Price: 15.95

Tandoori Salmon

Atlantic salmon fillets are marinated overnight in a complex blend of yogurt, lemon, malt vinegar, and eighteen aromatic spices before being skewered and tandoor-baked to order. The dish is presented on a sizzler and accompanied by tempered dal, Basmati rice, mint chutney, and a fresh salad.

Price: 17.00

Vindaloo Curry

Reflecting a strong Portuguese influence, this authentic Goan vindaloo features a choice of protein sautéed in a sharp, vibrant marinade of malt vinegar, garlic, and aromatic spices. The dish combines freshly pureed tomatoes and red onions to create the region's signature "national" curry, served traditionally with Basmati rice.

Price: 13.95

Bhurji Mattar Paneer

This creative dish from old Delhi features homemade paneer cheese that is coarsely grated and cooked with green peas in a savory masala base. The gravy is prepared with red onions, ginger, garlic, and freshly ground garam masala, served alongside Basmati rice and salad.

Price: 13.95

Saag Curry

Many Choices - Saag is a popular dish from Punjab, made with baby spinach and mustard greens cooked with onions, garlic, and ginger. The greens are mashed into a coarse puree and tempered with roasted spices like cumin, coriander, black pepper, red chilies, and garam masala.

Price: 14.95

Coorgi Roast

Pork Chop & Rib - Coorg in Karnataka is known for its distinctive cuisine, where pork dishes are especially popular, inspiring this carefully crafted pork rack and spareribs dish. Marinated for over 24 hours in spices, yogurt, and papaya, it is slow-cooked in a clay oven and served sizzling with daal, basmati rice, mint chutney, and salad.

Price: 17.95

Bikaneri Murgh

This dish features boneless, free-range chicken cooked in a curry flavored with tempered fenugreek seeds and tangy sun-dried baby melon powder. Originating from Northern Rajasthan, the preparation combines these regional spices with onions, garlic, ginger, and tomatoes, served alongside basmati rice and salad.

Price: 15.95

Vindaloo Lamb Kofta

This dish features ground California lamb meatballs seasoned with garlic and ginger, pickled in a spicy aromatic paste, and sautéed in a tomato-based Vindaloo sauce. Rooted in the Portuguese-influenced traditions of Goa, India, the recipe highlights the region's signature use of malt vinegar and is served alongside Basmati rice and salad.

Price: 17.95

Jaipuri Lamb Chops

Rajasthan - the vibrant desert state of Northwest India is world renowned for its palaces, mansions, fairs and colorful fabrics. In many cities of this state it's hard to discriminate between the architecture and construction of the large palaces and most ordinary homes. At every step and corner you would find antiquity co-existing, carefree, among the Royals and poor. High tourist traffic and interest in this state has forced many former royal families to convert their forts into hotels and,...

Price: 23.95

Tandoori Prawns

Tandoori cooking, which has traditionally been only for breads, meats and poultry, is now being used for seafood all over India. Several years ago, Silversands, a coastal resort near the historic town of Mahabalipuram in South of India, your host was served with the sizzling platter of jumbo size prawns baked in the tandoori oven. That taste and presentation of the tandoori prawns are the main inspiration to prepare this dish, for the gourmand patrons. Hard to find, colossal size prawns (Know...

Price: 18.95

Punjabi Mutton Curry (Goat Meat)

Your chef/host’s interest in serving goat meat – a much sought after Indian delicacy –arose when a famed rancher, Bill Niman, returned from retirement to raise goats in Bolinas, Calif. It has been a taboo for long to serve goat meat in Indian restaurants because it was a common notion that the main stream would not like it! However, the recent trend of serving goat meat or chevon in up-scale restaurants has encouraged ethnic eateries to offer their traditional mutton dishes to their patrons....

Price: 17.95

Goan Vindaloo Paneer Curry

Goa differs from other coastal areas of India because of a strong Portuguese influence on its culture, cuisine and architecture. Vasco da Gama's ship arrived here in the late fifteenth century with an aim to control the spice route to the West. However, the Portuguese captured Goa by the turn of the century and became the chief spice traders. Vindaloo curry is considered the "national" dish of this region and can be prepared using pork, lamb, chicken, fish or prawns. The marinade is prepared...

Price: 14.95

Mango Lassi

Prepared from home-set yogurt, sugar, milk, natural screwpine flower kewara essence, and premium quality mango juice. Also available iced.

Price: 4.50

Phirni Pudding

The long process of preparing this rice pudding dessert from the south Indian city of Hyderabad starts with grinding milk-soaked basmati rice into a coarse paste and then slow cooked with milk, saffron, cardamom powder, rose water, sugar and pistachio nuts. Served chilled.

Price: 5.00

Gulab Jamun

Gulab Jamun probably is the most popular Indian dessert for all happy occasions in India. It is prepared by rolling saffron and cardamom flavored milk concentrate ‘Khoya’ into deep fried little balls. The Gulab Jamuns are kept “pickled” in separately prepared syrup for several hours. Two pieces of Gulab Jamun are served garnished with edible silver leaf.

Price: 5.00

Soda

Selection of sodas and sparkling water including Coke, Diet options, Pepsi, and Sprite

Price: 4.50

Chai (Indian Tea)

Chai is the most commonly enjoyed and offered drink of India. Prepared with cardamom, other spices and fresh milk. Available ice chilled also

Price: 3.50