| Madras Yellow Split Pea Soup |
$6.00 |
Yellow split pea soup tempered with black pepper, mustard seeds and cumin |
| Water Chestnut and Sweet Potato Salad |
$8.00 |
Roasted sweet potatoes, pine nuts, figs and water chestnuts tossed with organic mesclun greens, drizzled with yogurt and tangy prune chutney |
| Basil Malai Chicken Tikka |
$8.00 |
Tender chunks of farm raised chicken breast marinated with cream cheese, mace, cardamom and basil, gently seared in the tandoor oven |
| Darjeeling Steamed Wontons |
$8.00 |
From Eastern India. Steamed dumplings of pork, green chilies, coriander and basil Served with garlic chili chutney |
| Tangy Semolina Shells |
$6.00 |
Semolina shells filled with spiced chickpeas, mint and tamarind chutney |
| Tandoori Salmon |
$8.00 |
An Anglo-Indian specialty. Dill Marinated Atlantic salmon, seasoned with cream cheese, cardamom and basil, grilled in the tandoor |
| Tapioca Fritters |
$7.00 |
Potato and tapioca fritters, flavored with curry leaves, peanuts and mustard seeds with coconut ginger chutney |
| Spiced Tomato Dip |
$6.00 |
Served with lachha paratha |
| Lamb Kebab Roll |
$10.00 |
A Junnoon signature special. House-smoked, mint seasoned morsels of Australian lamb, wrapped in paratha bread with red onions and mint chutney |
| Junnoon Naan-wich |
$9.00 |
Open-faced grilled sandwich. Fresh naan topped with coriander and fennel chicken tikka, cheddar, and spicy garlic chutney |
| Veggie Frankie Wrap |
$9.00 |
A Mumbai street sandwich. Soft paratha bread filled with sauteed cottage cheese & vegetables seasoned with coriander, ginger and cumin |
| Bombay Bhaji |
$8.00 |
Crispy phyllo bites filled with crushed seasonal vegetables seasoned with dry mango and cilantro |
| Koliwada Cod |
$12.00 |
Famed recipe from a suburban Mumbai fishing village. Pacific coast cod fritters flavored with garlic and onion seeds. Served with coconut ginger chutney |
| Bengali Babu Jhal Muri |
$8.00 |
Calcutta street food. Crispy puffed rice tossed with sprouted beans, tomatoes, peanuts, dried mango, mustard oil and tamarind chutney |
| Avocado Raita |
$3.00 |
California avocados and yogurt seasoned with cumin |
| Spinach Raita |
$3.00 |
Yogurt flavored with dried red chili and spinach |
| Green Papaya Chutney |
$3.00 |
Sliced green papaya with dried red chili, bay leaf and onion seeds |
| Tamarind Chutney |
$3.00 |
Sweet and sour tamarind flavored with jaggery |
| Garlic Chili Chutney |
$3.00 |
Red hot chili chutney with garlic and dried mangoes |
| Coconut Ginger Chutney |
$3.00 |
Freshly ground coconut, ginger and cilantro |
| Chutney, Raita Sampler |
$8.00 |
Choice of any three chutneys or raitas |
| Tandoori Roti |
$3.00 |
plain wheat bread |
| Onion-Pepper Kulcha |
$4.00 |
seasoned with ginger and jalapeno, touched with butter |
| Lachha Paratha |
$3.00 |
fluffy layered tandoori bread |
| Classic Naan |
$3.00 |
touched with butter |
| Rosemary Naan |
$3.00 |
brushed with olive oil |
| Goat Cheese Naan |
$6.00 |
stuffed with goat cheese and green chilies |
| Garlic Naan |
$4.00 |
brushed with butter |
| Rice-Flaked Tilapia |
$21.00 |
From Kerala. Pan-seared tilapia with a rice flake crust. Served with braising greens and kokum sauce |
| Shrimp in Coconut Mustard Sauce |
$23.00 |
Black Tiger shrimp in a coconut and Bengali mustard sauce. |
| Chefs Award Winning Halibut |
$25.00 |
Fillet of tandoor-grilled Alaskan halibut served with a coconut-ginger sauce and curry leaf semolina |
| Tamil Chicken |
$19.00 |
Tender morsels of chicken sauteed with onions, curry leaves, coriander and turmeric |
| Tandoori Black Pepper Steak |
$20.00 |
From Rajasthan. Sliced corn-fed Angus flatiron steak served with garlic-infused pomegranate molasses and zeera potatoes |
| Old Delhi-Style Chicken |
$19.00 |
Slices of chicken tikka in a fenugreek seasoned tomato-onion sauce |
| Lucknow Lamb Stew |
$18.00 |
From the royal kitchens of Lucknow. Australian lamb slowly cooked with cloves, cinnamon and bay leaves |
| Tandoori Lamb Chops |
$23.00 |
Mace and cardamom flavored Australian lamb chops. Served with mint sauce and smashed potatoes |
| Radish and Chickpea Stew |
$14.00 |
Fresh Daikon and chickpeas with cardamom, cinnamon, tamarind and coconut milk |
| Paneer and Red Pepper Cake |
$15.00 |
Paneer cake seasoned with cumin, ginger and garam masala in a tomato-onion sauce |
| Vegetarian Trio |
$18.00 |
A sampling of our vegetarian favorites: petite paneer cake, roasted eggplant crush and black lentils. Served with spinach raita |
| Baby Corn Saag |
$6.00 |
Cumin and garlic flavored creamed spinach with fresh baby corn |
| Home-Style Vegetarian Keema |
$6.00 |
Spiced crumbled soy and fresh peas slowly cooked with tomatoes, garlic, cloves and cumin |
| Roasted Eggplant Crush |
$6.00 |
Crushed, smoked eggplant sauteed with garlic and tomatoes |
| Black Lentils |
$5.00 |
A North Indian favorite. Lentils simmered with ginger, garlic and tomato |
| Chefs Five Mix Spinach Dal |
$5.00 |
Medley of five lentils slowly cooked with cumin and garlic spiced spinach |
| Steamed Basmati Rice |
$2.00 |
|
| Brown Basmati Rice |
$3.00 |
|
| Dhaba Chai Black |
$4.00 |
Inspired by street cafes in India, our housemade chai flavored with cardamom |
| Classic Chai Black |
$4.00 |
Highland grown black tea with ginger, cardamom and clove |
| Darjeeling Second Flush Black |
$4.00 |
Goomtee Estate, complex and well-balanced |
| Jasmine Pearls Green |
$4.00 |
Southern Chinese pearls, rolled and scented with jasmine |
| Cardamom Chai Herbal |
$4.00 |
Full-bodied, caffeine-free infusion of spices and mulberry leaves |
| Lavender Mint Herbal |
$4.00 |
Fragrant blend of wild mint and French lavender |
