| Crisp Dumplings in a Creamy Sauce (Dahi Wada) |
$6.95 |
Crispy fried white lentil balls in a slightly spicy ginger, coriander, yogurt sauce. This is our most popular dish |
| Crispy Lentil Wafers (Papadums) |
$3.50 |
Lentils soaked and made into a paste, mixed with a special masala and garlic, then rolled paper thin and fried |
| Pastry Filled with Lamb or Potatoes (Samosa) - Vegetarian |
$6.95 |
Flaky pastry filled with a spicy potato filling |
| Pastry Filled with Lamb or Potatoes (Samosa) - Meat |
$7.50 |
Flaky pastry filled with a spicy meat and cashew filling |
| Pastry Filled with Lamb or Potatoes (Samosa) - Combination |
$7.25 |
Served with a sweet tamarind sauce |
| Spice Coated Prawns (House Favorite) (Masala Jhinga) |
$11.95 |
Large prawns are sauteed to crispness and tossed with, tomatoes, coriander and garam masala. Served with indian fried bread and jackfruit chutney |
| Fireworks Salad (Bhel) |
$7.50 |
Long lines of patrons wait patiently as the bhel master skillfully prepares each bhel at lightning speed. This is a blend of assorted crisped Indian snacks, fresh crisp spinach, onions, potatoes, tom |
| Tomato Coconut Soup |
$6.95 |
A delicious combination of tomato, coconut, spices and fried curry leaves. It is garnished with crispy boondi and fresh coriander leaves. Our signature soup |
| Fire Roasted Eggplant (Baingan Bharita) |
$7.50 |
Fresh eggplant roasted over coals and mixed with sour cream, onions and spices. It has a delightful smoky flavor. This is served with traditional crispy snacks for dipping |
| Puffed Garlic Bread (Naan) |
$3.50 |
Included with all entrees. This is a traditional Indian bread made from white flour, eggs, milk and yogurt, baked on the side of the tandoor, then brushed with fresh minced garlic roasted ghee and sp |
| Whole Wheat Flaky Flat Bread (Paratha) |
$3.50 |
This is a pan fried multi layered whole wheat bread |
| Whole Wheat Flaky Flat Bread Stuffed with Potatoes (Stuffed Paratha) |
$4.95 |
Multi layered whole wheat paratha stuffed with potatoes and spices |
| Scallops in White Poppy Seed Cream Sauce (Scallops Masala Malai) |
$26.95 |
This elegant dish combines the delicate flavors of large sea scallops and mushroom caps with a silky smooth sauce, made from scallop stock, onions, cream, garlic, roasted white poppy seeds and spices |
| Velvet Butter Chicken (Makhani Murgh or Tikka Masala) |
$23.95 |
Pieces of chicken marinated overnight in yogurt and tandoori masala, roasted in the tandoor oven to impart a smoky tandoor flavor. Simmered in a beautifully rich tomato butter sauce and garnished wit |
| Rack of Lamb in Mint Scented Creamed Spinach (Gosht Saag Pudeena) |
$35.95 |
Whole lamb rack marinated in yogurt, garlic, coriander leaves, ginger, mint and spices. Roasted in the tandoor medium rare. Served on mint scented creamed spinach. Topped with assorted wild mushrooms |
| Double Breast of Duck with Cheese Stuffed Apricots (Budak Korma Zardaloo) |
$29.95 |
Roasted duck breast simmered in an almond sauce with cheese stuffed apricots, garnished with coriander leaves and apricot chutney |
| Prawns in Caramelized Onion Sauce (Bara Jhinga Do Pyaz) |
$25.95 |
Prawns are quickly seared and then simmered in a sauce of caramelized onions, tomatoes, ginger and cream, laced with a pungent fennel masala and topped with crispy caramelized onions and coriander le |
| Sandalwood Braised Lamb Shanks (Chandon Gosht) |
$25.95 |
Lamb shanks braised in ghee, then roasted in the oven for an hour then simmered in a delicate sauce of sandalwood tea infusion, onions, cream and spices |
| Spice Coated Crispy Mackerel (Bombay Machi) |
$29.95 |
Select cuts of white fish filets marinated in ginger and spices, then coated with a paste made from tamarind, coconut, special fish masala, garlic and coriander, then rolled in chick pea flour and fr |
| Leg of Lamb Stewed in Spices (Masala Bhogar) |
$24.95 |
Lean cubes of lamb leg are rubbed in a complex mixture of spices, marinated in yogurt, and simmered with onions, garlic, tomatoes and spices to tenderness. A bit of hotness to this dish with a memora |
| Prawns in Saffron Coconut Sauce (Jhinga Malai) |
$23.95 |
Prawns sauteed with onions, ginger, garlic and spices then simmered in a sauce of almonds, saffron, raisins, coconut milk and spices |
| Stuffed Cheese Dumplings (Malai Kofta) |
$19.95 |
Fresh house made cheese is formed into balls and then stuffed with raisins and pistachio nuts and baked in a satiny smooth sauce of almonds, spices and coriander |
| Seasonal Vegetables in Velvet Sauce (Bhaji) |
$18.95 |
Fresh seasonal vegetables and assorted wild and farmed mushrooms sauteed and finished with a velvety rich sauce of onions, garlic, bhaji masala, yogurt, cream and garam masala |
| Sauteed Seasonal Greens with Mushrooms and Roasted Garlic (Palak Paneer) |
$18.95 |
Fresh assorted seasonal greens, house made cheese and wild and farmed mushrooms, seared in mustard oil, chilies, roasted garlic and spices. The chef's favorite |
| Braised Vegetables in Cardamom Nut Sauce (Shahi Subji Korma) |
$17.95 |
Parsnips, carrots, potatoes, turnips, peas and house made cheese are braised in a ivory almond sauce. This dish is considered the ultimate of vegetarian delicacies |
| Fried Okra in Cashew Sesame Sauce (Bhendi Masala) |
$18.95 |
Okra is not only healthful but absolutely delicious in this preparation. Tender young okra is fried in a special masala which is then simmered in a creamy cashew sesame sauce |
| Sweet Pea Pods with House Made Cheese (Mutter Paneer) |
$18.95 |
This classic preparation has many variations. This one is a real winner. Young sugar snap peas and house made cheese are simmered a sauce made with coconut milk, nuts, spices and fresh coriander |
| Chickpea Dumplings in Caramelized Onion Sauce (Moog Vada Ki Bhaji) |
$16.95 |
Delicate moog and spinach dumplings are bound with chickpea flour and simmered in a sauce of onions, ginger, tomatoes and spices. A wee bit hot |
| Vegetarian Paella (Royal Biryani) |
$19.95 |
The elaborate preparation starts with first steaming the Basmati rice and then baking it in a mixture of saffron, vegetables, spices and topped with assorted mushrooms such as morels, shiitake, oyste |
