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

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

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

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

(Chilean, bluenose Sea-bass cooked in Punjabi style medium spiced curry sauce. Specialty: North India) The prime Chilean Blue Nose Seabass (6oz) kept dry marinated in freshly ground mixture of about a dozen spices and added to a curry prepared with garlic, ginger, red onions and the paste of vine-ripened tomatoes. Served with Basmati rice and salad. Much of the flavor that Chilean Sea Bass contains is due to its high levels of Omega-3 Fatty acids. This aspect of the fish makes it not only delicious but makes it very beneficial to your health

(Free range chicken breasts marinated in garlic, ginger, walnut paste & Kashmiri spices. Specialty: Kashmir, India) Kashmiri walnuts, pine nuts, almonds and saffron have permanent place in the sophisticated Mughlai cuisine of India. To prepare the festive delicacies of Kashmir usage of these ingredients is very essential. The offered dish is 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, lemon juice and a specially prepared mix of herbs & spices. Served with Basmati rice, salad and mint chutney

(Leg of fresh California lamb cubes are cooked in coconut flavored curry sauce. Specialty: Bombay, India) Sea has surrounded India like a garland. Starting from the lower parts of Gujarat to Bengal it makes a perfect V letter. And the use of coconut in this “V” belt coastal areas is so popular that coconut is used as raw fruits to eat or to sip its refreshing nariyal pani water, its milk to use in the cooking and the coconut oil as nourishment for hair and as the cooking medium for most of their delicacies. In the offered dish we have used boneless natural leg of lamb cubes, red onions, garlic, ginger, roasted masala spices, homemade paste of fresh coconut with olive oil as cooking medium. Served with Basmati rice and salad

(Ground leg of lamb meatballs cooked in a thick South Indian style sauce. Specialty: Kerala, India) The offered dish has been taken from the sub-cuisine of Keralite Muslims in the South, also known as Moplas. The ingredients like chunks of fresh leg of lamb meat, fennel powder, cloves, cardamom, crushed coriander seeds, ginger, garlic are ground to a smooth dough and formed into round balls. The second process is to prepare the gravy with minced red onions, ground cumin seeds, garlic & ginger paste, tamarind, fresh curry leaves, coconut paste, tomatoes and a freshly prepared South Indian blend of spices. The previously prepared lamb meatballs are added to the gravy and simmered until the desired temperament, color and taste is achieved. Served with Basmati rice and salad

(Boneless free-range chicken cooked in fresh mango flavored curry sauce. Specialty: Lucknow, India) This sumptuous chicken dish was a favorite dish of the Nawabs (rulers) of Avadh. The pureed fresh mango is the main ingredient of this flavorful curry. At first the boneless chicken is sautéed with ginger, garlic, onions, green chilies, tomatoes, and our own blend of garam masala and kept aside. The gravy is prepared with the freshly made puree of ripened mangoes, red onions, ginger, garlic and vine ripened tomatoes. Once the gravy is smooth, the half-cooked chicken is added to it and stir fried until the oil separates from the mass. Served with Basmati rice and salad

(Tandoori chicken kababs sautéed with bell peppers and purple onions. Specialty: Delhi, India) This Indo-Chinese style dish is prepared with the seekh-kababs made of ground chicken baked in tandoori oven. The base is prepared with red onions, ginger, garlic, tomatoes, soy sauce, vinegar and a house blend of tangy spices. The chicken kababs are added to it and sautéed until well-tempered and coated with spices. Served with Basmati rice and salad

(Garbanzo beans & home-made Indian cottage cheese cubes with cumin, onion, ginger & tomatoes. Specialty: Punjab, India) The slow cooked garbanzo beans are tempered with the curry base prepared with red onions, ginger, tomatoes, garlic, pomegranate seeds’ powder, black pepper and a blend of eighteen spices, homemade garam masala. The diced cubes of freshly prepared paneer Indian cottage cheese is added at the end. Served with Basmati rice and salad

(Chickpea & spinach dumplings in a curry made with fresh buttermilk, chickpea & spinach. Specialty: Ulhas Nagar) The base sauce for this dish is prepared by mixing some chickpea flour with buttermilk & water and simmered on a low heat for an hour until it becomes soupy. Freshly chopped spinach is added to it. The final touch is given by tempering spices like onion seeds, fenugreek seeds, cumin, curry leaves, red onions, garlic, ginger & red chilies. Separately prepared chickpea & fresh spinach dumplings are added before serving. Served with Basmati rice and salad

(Fresh vegetables, raw mangoes and Urad beans cooked in a thick onions & tomatoes base. Specialty: Kerala, South India) Unlike North Indian cooks the Southern counterparts like to use the whole spices to prepare and flavor the base for vegetables and meat preparations. This classic Kerala dish is prepared with the vegetables like red creamer potatoes, mushrooms, red bell peppers, blue lake beans, zucchini, turnips, lotus roots, plantains, fresh raw mangoes, Urad beans or lentils in the base created with big julienne of red onions, garlic, ginger, tomatoes, fresh curry leaves, mustard seeds, fenugreek seeds, cumin seeds, asafetida, coriander seeds and several other spices. Served with superior quality, organic Basmati rice and salad

griddle cooked, whole wheat bread stuffed with grated and spiced daikon/raddish

whole wheat, griddle cooked bread flavored with oregano seeds

white flour tandoor baked bread garnished with poppy, sesame and nigella seeds

white flour, tandoor baked bread garnished with chopped oriental basil

tandoori white flour bread, prepared by using yeast, milk, yogurt, salt and garnished with chopped jalapenos and red onions

tandoori white flour bread, prepared by using yeast, milk, yogurt, salt and stuffed with boiled, mashed and spiced potato

This very popular dish has taken over England so overwhelmingly that more than twenty tons, according to a British trade magazine, of this preparation is being sold through the restaurants and supermarkets every month! Anglo-Indian in nature, the origin of this dish is attributed to master chefs of British Raj in India. It contains three great tastes of Anglo-Indian cuisine in one — barbecue flavor from the clay oven roasting, smooth cashew paste for mildness and traditional Indian taste from fresh vine ripened tomatoes, purple onions and several aromatic spices. The breast pieces of naturally grown, free range Napa Valley chicken are marinated overnight in a spiceful saffron, yoghurt, garlic, gin- ger base marinade. The marinated chicken breast chunks are skewered and baked in the clay oven to impart a distinct smoky flavor Finally, the roasted chicken cubes are added to a specially prepared masala gravy of cashew paste, tomatoes, red onions, garlic, ginger, saffron, cardamoms, white pepper and shah jeera cumin, cloves, cinnamon, star anise powder. Served with Basmati rice, salad, baked lentil cracker papadum, daal, and mint chutney.

The original Biryani recipe could have come from Persia via Afghanistan to North India along with Invaders in the thirteenth century. We know the history little better during 1800 to 1900. During Mughal empire, Lucknow in the North was known as Awadh, giving rise to Awadhi Biryani. In 1856, British deposed the Nawab or King of Lucknow in Calcutta giving rise to another version of Biryani called Calcutta Biryani with slightly different ingredients and spices. Needless to say it was a royal dish for the kings and Nawabs of that era. The secret of preparing this dish is in the technique called “dum” of cooked for long under pressure on low heat. We have adapted the cooking method of Lucknow style with the spice combination of Hyderabad in the South and the final finishing method of Delhi’s Mughals. The basmati rice is half boiled using whole spices and kept aside. The base is prepared with vine-ripened tomatoes, red onions, ginger, garlic, homemade yogurt, black peppers, raisins, saffron, cardamoms, cinnamon, cloves, bay leaves, chopped mint and the essence of screw-pine flower called Kewara and a special blend of about 24 different roasted and ground spices. The chicken (or other meats/seafood) chunks are added to this base until tender and then the half boiled basmati rice are added to it. The cooking vessel is sealed with a heavy lid to provide ‘dum’ on a low heat to let cook under its own steam.

Coorg, the spice and coffee belt of South India’s Karnataka State has its very own and distinguish cuisine. Unlike the rest of South India, pork dishes here are very popular and consumed more often. After several trials and approved tastings by our patrons we offer this prime quality spareribs and rack of pork dish to all our guests. The pork rack and spareribs are kept marinated for over twenty four hours in a mix prepared with seven roasted and ground spices, plain yogurt, paste of raw papaya, rock salt and black peppers. When ordered, we skewer one large piece of rack and ribs and slow cook in the clay oven in three steps to seal all the flavors. Served on a sizzler with spice tempered bowl of daal, Basmati rice, mint chutney and salad.

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 main inspiration to prepare this dish, for the gourmand patrons. Hard to find, colossal size prawns (Known as scampi also) were marinated overnight in the mix of fresh ginger & garlic paste, roasted cumin and coriander powder, Kashmiri red peppers, lemon juice, fresh mint paste, malt vinegar, rock salt, homemade yoghurt and garam masala blend of over eighteen roasted spices, Long metal skewers are passed through the prawns and baked in the tandoori oven when ordered. Served with Basmati rice, salad, baked lentil cracker papadum, daal and mint chutney.

Fresh fillets of prime quality, Atlantic Salmon fish were marinated overnight in the mix of fresh garlic paste, ginger paste, red onions paste, roasted cumin powder, paprika, lemon juice, malt vinegar, rockslat, homemade yoghurt and our own garam masala blend of over eighteen spices. Long metal skewers are passed through the fish cubes and baked in the tandoori oven when ordered. Served on a sizzler with spice tempered bowl of daal, Basmati rice, mint chutney and salad.

Rajasthan - the vibrant desert state o 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, with it came out the local cuisine! The rack-of-lamb ribs are marinated in the mix of pomegranate juice, hung yoghurt, paste of cashews, saffron, raw papaya paste, a specially prepared mix of over two dozen herbs and spices. Served with premium Basmati rice, curry sauce, salad and mint chutney.

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. This new trend has not only driven the demand of goat meat but also doubled the price of it! The bone-in chunks of goat meat are first marinated with little yogurt, black salt, black peppers, ground cumin and coriander seeds and kept aside for a couple of hours. The base masala is prepared with chopped red onions, garlic, ginger, tomatoes and a freshly ground blend of garam masala spices. Once the base curry is well tempered and golden dark in color, chunks of marinated mutton is added to it and sautéed over low heat for about one hour. Once the meat is fork-tender we add some hot water to it and simmer until the desired color and taste is achieved. This simple, tasty and nutritious dish is served with your choice of bread or basmati rice.

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 by grinding garlic, ginger,red peppers, cardamoms, mustard & cumin seeds, cloves and malt vinegar. The selected choice of seafood, poultry, lamb, pork or paneer cheese is sauteeed on order with the marinade base and paste of red onions, freshly pureeed tomatoes. This popular and much sought after Goan curry is cooked very authentically to satisfy the connoisseur in you. Served with Basmati rice

Saag is one of the most popular dishes from the North Western frontier state of India, Punjab. Base is prepared by boiling un- stemmed and thoroughly washed baby spinach & mustard greens, chopped red onions, garlic and ginger paste. The boiled greens are mashed into a coarse puree and then tempered with roasted and ground spices like coriander & cumin seeds, black pepper, whole red chilies, asafetida and a pinch of home-made garam masala spices.

Gluten-Free, chickpea flour bread flavored with fenugreek herb & onions

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.

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 pistachios nuts. Served chilled.

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

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

Half bottle