| Jahangiri Jhinga Shorba Soup (Old Delhi) |
$9.00 |
A Crown Princes tomato soup with spicy, tandoor-grilled prawns. |
| Pot-Pourri Mulligatawny Soup (South Indian) |
$6.00 |
A blend of lentil soup, tempered with curry leaves and mustard seeds. |
| Bhuna Rattan (Kolkata |
$9.00 |
Scallops, pan-fried with rice powder, lemon foam and fresh herbs. |
| Goan Crab Cake (Goa) |
$9.00 |
Masala jumbo lump crab cake with mustard seed and fresh herbs. |
| Bula Jingha ( Fuki Island) |
$12.00 |
Delicately-spiced butterfly prawns, deep fried with coconut. |
| Lemongrass Chicken Kebabs (Indo-Chinese) |
$10.00 |
Skewered Prime Farms white meat chicken, lemongrass, galangal & garlic. |
| Dhaba Chilli Chicken (Hyderabad) |
$10.00 |
Crispy fried boneless chicken sauteed with onion and fresh pepper. |
| Ragda Pati (Punjab) |
$6.00 |
Mashed potato stuffed with lentils and fresh herbs. |
| Khasta Samosa (Kolkata) |
$6.00 |
Crispy fried turnovers stuffed with potato, peas and fresh herbs |
| Raj Kachori (Rajasthan) |
$6.00 |
Crispy puffed wafers, stuffed with sprouts, potato, yogurt & chutneys |
| karara kekda aur Salad (Goa) |
$10.00 |
Crispy, tender handpicked crab, apple chutneys and saffron mayonnaise |
| Desi Kachumber Salad (Old Delhi) |
$6.00 |
Refreshing relish of cucumber, diced onions tomatoes, fresh herbs and lemon |
| Masala Papadum |
$5.00 |
Tandoor-roasted paper thin lentil crepes, served with a dip of chopped onions, cucumber, tomatoes, cilantro, bell pepper and sweet mango chutney |
| Raga Raita |
$4.00 |
Whipped yogurt with chopped onion, cucumber, potato, tomatoand mint topped with roasted cumin & black salt. |
| Sikandari Paneer Ka Tikka (Uttar Pradesh) |
$14.00 |
Home made cottage cheese & tiranga bell pepper marinated, skewered and grilled with special spices, and finished with sweet & sour chutneys |
| Aloo Pardesi (Hyderabad) |
$10.00 |
Potato barrels stuffed with cashews, farmers cheese and miServed over a bed of sautéed vegetables and mint, with basil dipping sauce. |
| Murgh Kathmandu (Nepal) |
$18.00 |
A breast of chicken, stuffed with goat cheese, nuts, fresh |
| .Baluchi Murgh Tikka (Punjab) |
$17.00 |
From the heart of Punjab, these awesome kebabs are our chefs secret recipe |
| Afgani Tandoori Chicken (Afghanistan) |
$18.00 |
A whole spring chicken, marinated overnight in yogurt and hand pounded spices |
| Gilafi Reshmi Kebab (Kashmir) |
$17.00 |
Minced chicken, crusted with onion, bell pepper, cilantro and |
| Gulmohar Boti Kebab (Srinagar) |
$20.00 |
Cubes of lamb marinated in ginger, garlic and yogurt with fresh herbs. |
| Tulsi Seekh (Old Delhi) |
$18.00 |
Minced lamb with onions, ginger, garlic, basil and freshly ground spices |
| Fronter Lamb Chop (Lucknow) |
$25.00 |
One of our chefs-signature kebab dishes. Savory rack of lamb marinated in yogurt, ginger, garlic and spices |
| Shikari Mixed Grill (Bombay) |
$28.00 |
Our Chefs creative selection of prawn, fish, chicken and lamb, served with Tandoori vegetables. |
| Peshawari Chilean Sea Bass Tikka (Punjab) |
$24.00 |
A Chefs signature kebab: Chilean sea bass tikka, marinated in yogurt and spiced with a subtle flavor of ajwain herb |
| Gurkha Jhinga (Kashmir) |
$24.00 |
Ten juicy tiger prawns, marinated with spiced yogurt, pomegranate juice and fresh herbs. |
| Samudri Hors Doeuvres (Mughlai) |
$30.00 |
A lobster tail, Chilean sea bass tikka and prawn kebab |
| Raga Tandoori Lobster (Kolkata) |
$35.00 |
A lobster tail marinated in lemon juice and fresh herbs. |
| Butter Chicken (Delhi) |
$16.00 |
A chefs signature dish: shredded chicken simmered in a savory sauce of tomatoes and butter, spiced with fenugreek |
| Mazedar Tikka Masala (Punjab) |
$17.00 |
One of Indias most popular export dishes: Spiced chicken tikka, simmered in herbs, served with a rich creamy onion-tomato gravy. |
| Handi Lazeez (Bihar) |
$16.00 |
Boneless cubes of chicken sautéed and simmered in their own juices with aromatic chilis, coriander and cardamom. |
| Bhuna Kadhai Murgh (Amritsar) |
$16.00 |
Pan-tossed chicken cubes with onion, tomato and bell pepper with crushed coriander & fresh herbs. |
| Bhatti Ka Chooza (Kashmir) |
$16.00 |
Tandoor-roasted chicken cubes, flavored with kashmiri chillis and gram masala. |
| Kachila (Nepal |
$18.00 |
Classic lamb meatballs, pan fried, and served with an exotic sauceof ginger, garlic, tomato and fresh herbs. |
| Rogan Josh (Kashmir) |
$18.00 |
Tender, cubed lamb, flavored with cardmom, cloves, and kashmiri red chilis. |
| Banjara Kadhai Lamb (Hyderabad) |
$18.00 |
Pan-tossed lamb cubes with onion, tomato and bell pepperwith crushed coriander & fresh herbs. |
| Awadhi Lamb Korma (Mughlai) |
$20.00 |
A creamy curry of lamb chunks, cashew nuts, poppy seed and green cardamom. |
| Dhaba Goat Vindaloo (Goa) |
$20.00 |
Local goat meat with bone-in, oven braised with chili vinegar androasted garlic, with freshly ground spices. |
| Rogani Lobster (Kashmir) |
$28.00 |
Lobster simmered in a sauce of tamarind, ripe tomato, fresh gingerand garlic with freshly-ground spices. |
| Konju Pappas (Kerala) |
$22.00 |
Eight tiger prawns cooked with tomato, onion, ginger, garlic and our Chefs home made spice mixture. |
| Fish Mollie (Madras) |
$23.00 |
A chilean sea bass tikka, cooked with chopped onions, mustard seeds,ginger and coconut milk. |
| Golda Chingri (Kolkata) |
$22.00 |
Eight tiger prawns cooked in a special bengla shorisha (mustard) curry gravy. |
| Paneer Elachi Pasanda (Old Delhi) |
$14.00 |
Slivers of home made paneer (Farmers cheese) simmered ina creamy, honey-laced tomato gravy. |
| Chatpata Kadhai Paneer (Lahore) |
$14.00 |
Golden fried paneer fingers, stir fried with fresh tomato, onion, bell pepper and fresh herbs. |
| Lasooni - Saag Paneer (Punjab) |
$14.00 |
Cubes of paneer, cooked in a spinach and herbs purée,tempered with cumin and garlic. |
| Baingan-Ka-Kishti (Kashmir) |
$14.00 |
Baby Indian eggplants stewed in gravy, flavored with our Chefs special sweet and sour five-spice blend. |
| Baingan Ka Bharta (Uttar Pradesh) |
$14.00 |
Tandoor-roasted eggplant, seasoned with tomato,onions, peas, herbs and lemon. |
| Bhari Shimla Mirch (Old Delhi) |
$14.00 |
Roasted whole bell pepper, stuffed with fresh chopped vegetables, and nuts, simmered in a thick tomato and onion gravy |
| Khumbh Jalfrezi (Punjab) |
$14.00 |
Sliced fresh mushrooms and seasonal fresh vegetables,stir-fried with garlic and a mixture of aromatic herbs. |
| Chandni Korma (Mughlai) |
$14.00 |
Garden fresh vegetables simmered in creamy yogurt and cashew nut sauce, with apricots and almonds. |
| Dum Aloo Bhojpuri (Patna) |
$14.00 |
Danish potatoes stuffed with a dry fruits mix, then simmered in a rich gravy. |
| Chana Chor Garam (Old Delhi) |
$14.00 |
A chefs signature dish: garbanzo beans cooked old |
| Achari Bhindi (Lucknow ) |
$14.00 |
Fresh okra cooked with fenugreek, fennel seeds and spices |
| Nilgiri Tahr Curry (Kerala) |
$14.00 |
Garden-fresh vegetables - south indian style, with mint and coconut. |
| Dal Bukhara (Delhi) |
$12.00 |
Lentils stewed in butter, tomato sauce, with fresh herbs and spices |
| Dal Dilruba (Jaipur) |
$12.00 |
A blend of four lentils tempered with roasted garlic, and five spices. |
| Pulao Rice |
$4.00 |
Steamed indian basmati rice flavored with saffron. |
| Damdar Vegetable Biryani (Hyderabad) |
$14.00 |
Mixed vegetables and Basmati rice cooked in their own juice and spices, and flavored with saffron and rose water. |
| Prawns Handi Biryani (Delhi) |
$22.00 |
Saffron flavored Basmati Rice with prawns. |
| Nizami Lamb Dum Biryani (Mughali) |
$20.00 |
Aromatic basmati rice cooked with mildly spiced lamb, flavored with rose water |
| Murgh Biryani (Lucknow) |
$18.00 |
Saffron flavored chicken and Basmati rice, cooked with golden fried onions and our home made garam masala spice blen |
| Plain Naan |
$3.00 |
Leavened flat bread, lightly buttered |
| Bakar Khani Naan (Kashmir) |
$4.00 |
Bread prepared by desi ghee, milk, sugar with green cardamom |
| Chatpata Naan (Bombay) |
$3.00 |
Naan with garlic and basil. |
| Nandhini Naan (Bihar) |
$4.00 |
Leavened bread stuffed with goat cheese and fresh herbs. |
| Gulmohor Naan (Kashmir) |
$4.00 |
Naan stuffed with nuts and raisins paste |
| Pudina Lachha Paratha (Punjab) |
$4.00 |
Whole wheat layered bread stuffed with onions |
| Fronter Onion Or Potato Kulcha (Delhi) |
$4.00 |
Traditional frontier-style bread, stuffed with Farmers cheese and spices. |
| Tandoori Roti |
$3.00 |
Whole-wheat bread. |
| Poori |
$3.00 |
Deep-fried whole wheat bread. |
| Raga Bread Sampler |
$10.00 |
Onion kulcha, naan, and pudina paratha |
| Fileto (Italy) |
$23.00 |
Herb-encrusted black angus filet of beef, seared in our 1,000 degree tandoori oven, served with curry-reggiano smashed baby potatoes and fire roasted asparagus (or seasonal vegetables) drizzled with |
| Agneau (Morocco & France) |
$22.00 |
Tandoori seared New Zealand rack of lamb, served with moroccan spiced vegetables and saffron-infused basmati rice with a framboise (raspberry) and harissa-gelee consomme |
| Panang Kung King (Thailand) |
$20.00 |
Panang-dusted shrimp, served with fried soba noodles, andThai vegetables, in a light coconut-based lemon grass broth. |
| Pescado (Spain) |
$23.00 |
Olive-oil poached chilean Sea bass, served with saffron flavored basmati rice and patty pan squash, drizzled with a cilantro beurre blanc |
| Poulet Aux Herbes (France) |
$18.00 |
Indian, fresh herbs mix-stuffed airline breast of chicken with goat cheese, served with patty pan squash, drizzled with a madras dauphine au jus. |
| Revithokeftedes (Greece) |
$14.00 |
A pan-seared spicy chick peas filet, served with vegetable mousaka, and drizzled in a curry keftaro. Rice flavored with saffron |
