Menu Hours: 11:30 AM to 2:30 PM and 5:30 PM to 10:00 PM
All appetizers comes with mint and tamarind chutney.
2 Pieces. Crisp turnover stuffed with spiced potatoes and peas.
Spinach, cauliflower, onion and potato fritters.
Deep fried onion balls.
Chicken samosa, chicken tikka, lamb tikka and seekh kabab.
Onion bhaji, veg samosa and veg pakora.
4 Pieces. Crispy Indian crackers toasted in tandoor.
Deep-fried chicken with lemon, tomato and garlic sauce. Spicy.
Assorted fresh mixed greens, tomato, carrots and olives.
Made with lentils and mixed vegetables.
Crisp turnover stuffed with chicken.
Crisp turnover stuffed with ground lamb.
Clay oven. All tandoori comes with mint and tamarind chutney.
1/2 chicken marinated with mild spices, herbs then baked in a clay oven.
Diced boneless cubed chicken marinated with spices, herbs then baked in a clay oven.
Lamb diced and marinated with mild spices, herbs and then baked in a clay oven.
Cubes of chicken marinated with yogurt and spices, cooked in the clay oven with tomato, bell pepper, red pepper and onion. Served with rice or masala sauce.
Minced ground lamb mixed with fresh herbs and spices, cooked in a clay oven.
Fresh Indian cheese, tomatoes, and bell pepper grilled to perfection.
Marinated in mild herbs and spices then baked in a clay oven.
Jumbo shrimp marinated in yogurt and spices, cooked in a clay oven.
Pieces of chicken tandoori, chicken tikka, lamb tikka and seekh kabab. Served with rice or naan bread.
Our Items are a la carte. Doesn’t comes with rice or naan.
Boneless tandoori chicken cooked in rich tomato, cashew nut and butter sauce.
Boneless tikka cooked in rich tomato, cashew nut and butter sauce.
Boneless meat cooked in tomato, onion, garlic, ginger and freshly ground spices.
Cooked with cashew nut cream sauce.
Cooked with coconut curry sauce.
Cooked with fresh ginger and curry sauce.
Cooked with potatoes, garlic and vinegar in spicy curry sauce.
Cooked in curry sauce with fresh tomatoes.
Cooked with fresh Spinach, tomatoes in curry sauce.
Cooked in cashew nut tomato base cream sauce.
Cooked in coconut curry sauce.
Cooked with cashew nuts, ginger, garlic, cream and herbs.
Cooked in curry sauce.
Cooked with stir-fried onions, bell peppers and tomatoes.
Cooked with potatoes, garlic and vinegar in curry sauce.
Cooked with cashew nut tomato base cream sauce.
Cooked with ginger, garlic in cashew nut cream sauce.
Cooked with coconut milk.
Spinach and cheese cooked with onions, cream and herbs.
Fresh peas and cheese cooked with onion, cream and herbs.
Indian cheese cooked with onion and cashew nut gravy.
Spinach and tofu cooked with onions, cream and herbs.
Cheese and mix vegetable balls served in a cream sauce.
Black lentils cooked in cream and beans with fresh garlic.
Yellow lentils cooked in butter and fresh garlic.
Lentils cooked with spinach.
Mix vegetables cooked in a curry sauce.
Stir-fried okra cooked in curry sauce.
Garbanzo beans cooked in Punjabi style curry sauce.
Potato and cauliflower in tomato and ground spices.
Stir-fried cauliflower with herbs and spices.
Indian cheese cooked with karahi sauce.
Spinach cooked with onion, tomato in a curry sauce.
Cooked with fresh spinach and mushrooms.
Roasted mashed eggplant sauteed with onions and spices.
Indian cheese cooked with garlic and ginger in cashew nut cream sauce.
All biryani dishes served with raita.
Highly aromatic basmati rice with saffron.
Cooked with aromatic rice and flavored with saffron.
Mixed with chicken, lamb and shrimp, cooked with aromatic rice.
Spinach or mushroom cooked with aromatic rice and flavored with saffron.
Basmati rice with peas and saffron.
Aromatic rice with cashew nut, raisin and biryani spices.
Classic Indian bread baked in a clay oven.
Oven baked bread with garlic and cilantro.
Stuffed with freshly baked onions.
Stuffed with cheese.
Stuffed with potatoes.
Buttered and layered.
Stuffed with chicken.
Cashew nuts coconut, raising and sugar.
Whole wheat bread cooked in a pan.
Whole wheat bread baked in a clay oven.
Deep fried whole wheat bread.
Mango chutney, raita and pickle.
8 oz.
Kulfi.
