Our Menu
Appetizers & Side Dishes
- Gourmet Indian Paratha FoldsMarinated chicken thighs baked in the clay oven, then chopped and sautéed with red onions, bell peppers, garlic, ginger and tomatoes. The curried free range chicken is rolled in a freshly made whole wheat, griddle cooked, flaky paratha bread with tangy spices, basmati rice, lettuce, mint and tamarind chutneys.$12
- Vegetarian
- Chicken$1
- Lamb$3
- Salmon$5
- Prawns$7
- Vegetable PakorasDeep fried vegetable fritters made chickpea flour, pomegranate, cumin, coriander seeds and fenugreek.$7
- Besan PooraGluten-Free, chickpea flour bread flavored with fenugreek herb & onions$6
- SamosaTwo traditionally prepared, deep fried patties stuffed with spice tempered potatoes and green peas. Served with mint and tamarind chutneys.$7
- Yogurt RaitaSmoothed homemade plain yogurt with grated cucumbers lightly spiced with roasted cumin powder.$3
- Tadka DaalSlow cooked red masoor daal is tempered with garlic, ginger, red onions, jalapeno chilies, cumin and asafetida spices.$11
- PapadumsTwo crispy lentil wafers baked in the tandoori oven. Gluten free.$3
- Aloo Masala RaitaSmoothed homemade plain yogurt with boiled, diced and lightly spiced with roasted masala powder.$4
- Aachari Haldi (turmeric pickle) 2oz.Fresh turmeric pickle prepared in traditional tangy masala spices.$2
- Basmati RicePremium Basmati rice tempered with cumin seeds.$3
- Chutney To Go (6 oz)Homemade Mint, Tamarind or Tomatoes chutneys.$6
- Tomato
- Tamarind
- Mint
Special of the month
Our ever-changing selection. Refreshed frequently.
- Kashmiri TikkaKashmiri 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 classic and 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 and spices. Served with Basmati rice and salad.$16.95
- Tikka Masala Sauce$7
- Madrasi KoftaThe offered dish is prepared first by boiling and mashing blue lake beans, cauliflowers, carrots, plantains and potatoes. The mashed vegetables are mixed with chickpea flour and blend of several South Indian spices and formed into small balls. The base gravy is prepared with red onions, garlic, ginger, tamarind paste, tomatoes, roasted and ground chickpeas, mustard seeds, coconut and curry leaves. The vegetable balls are simmered in this curry before serving with superior quality, organic Basmati rice & salad.$12.95
- Coorgi Pandi KariThe offered dish is prepared with hand-ground wet masala of coriander, cumin & poppy seeds, fresh coconut, cloves, cinnamon roasted garlic and red onions. The wet masala base is tempered with curry leaves, vinegar and fresh coconut paste. The mallet-soften cubes of prime pork are added to this base and simmered on a low heat until well done. Served with Basmati rice and salad.$15.95
- Chana Masala with Basmati RicePunjabi style garbanzo beans & potatoes curry with Basmati rice.$12.95
- Methi Butter ChickenPerhaps the most popular chicken curry in Northern India. Muragh Makhani or ‘Butter Chicken’ tops the menu of most of the restaurants. The fresh free-range chicken marinated in the yoghurt, garlic, ginger, and onion base spicy marinade overnight. The marinated chicken is baked in the tandoori oven and added to a butter smooth gravy prepared with cashews, red onions, garlic, ginger, fenugreek herb and a blend of eighteen spice garam masala mix and simmered on a low heat. Served with Basmati rice and salad.$15.95
- Meat MasalaThis dish comes from Northwestern frontier of India where people prefer their curries to be soupy and like the extra usage of tomatoes, garlic and onions. The masala or base is prepared with the finely chopped red onions, vine ripe tomatoes, garlic, ginger, a blend of over eighteen roasted and ground spices. Once the gravy is dark in color and oil separating, we add the lean cubes of meat from the fresh, naturally grown Napa Valley leg of lamb and sauté until well-tempered and half cooked. Finally we add warm water to the pot and simmer all the ingredients on a slow heat. Served with Basmati rice and salad.$16.95
- Kola Urundai (Lamb Meat Balls)This delicacy from Chetinad region of South India, is one that is rarely found in the menus of Indian restaurants here or in India. Minced leg of lamb is sauteed with a blend of spices, curry leaves, roasted chickpeas, garlic and ginger. The cooked mincemeat is then finely grounded like dough to roll meat balls. The meatballs are shallow fried to golden color and added to a gravy made with cracked black peppers, fennel seeds, curry leaves, red onions, poppyseeds & coconut paste, tomatoes, ginger, garlic and a blend of ground spices. Served with basmati rice and salad.$16.95
- Taar MuraghThis new addition to our ever-changing menu comes from an erstwhile princely state of Rampur in the North Indian state of Uttar Pradesh. This dish is prepared by dry marinating chicken pieces in a mixture of powdered sandalwood, cardamom, saffron, mace and black cumin seed powder. The curry sauce is prepared with red onions, garlic, ginger, tomatoes, and homemade blend of aromatic garam masala spices. The marinated chicken and fine julienne of ginger is added to the base and sautéed until well-tempered. Served with basmati rice and salad.$15.95
- Methi Ka TukThis popular fresh cauliflowers and potatoes curry is cooked in a heavy iron pan called kadhai the Indian wok. A perfect example of the vivid North Indian vegetarian variety. The ingredients used to prepare this dish are fresh vine ripened tomatoes, red onions, ginger julienne, fresh garlic paste and our own blend of over eighteen spices. The taste of this dish is enhanced by a slight touch of fenugreek herb, roasted and ground cumin seeds, coriander and pomegranate seeds. Served with Basmati rice and salad.$12.95
- Makkai Ki ShabnumThe combination of spices and herbs, if concocted by an expert, brings out not only the best taste but aromas that awaken the appetite. The offered dish is one such example. Prepared with fresh vegetables like cauliflowers, carrots, corn kernels, oriental basil leaves, blue lake beans, red creamer potatoes, bell peppers, zucchini, brussels sprouts and lotus roots. All the ingredients are sautéed with the paste of garlic, ginger, red onions, tomatoes, cashew paste and a freshly ground blend of several fragrant spices. In this one dish you can enjoy the taste and freshness of several vegetables with all the nutrients intact. Served with Basmati rice and salad.$12.95
Fixed House Specialities
Served with Basmati Rice and salad.
- Chicken Tikka MasalaThis 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.$16.95
- Biryani (Several options)The original Biryani recipe could have come from Persia via Afghanistan to North India along with Invaders in the thirteenth See other options for Biryani also. 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.
- Vegetables & Paneer Biryani$15.95
- Chicken Biryani$16.95
- Lamb Biryani$17.95
- Salmon Biryani$19.95
- Prawn Biryani$19.95
- Coorgi RoastCoorg, 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.$16.95
- Tandoori PrawnsTandoori 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.$18.95
- Tandoori SalmonFresh 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.$17
- Jaipuri Lamb ChopsRajasthan - 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.$23.95
- Punjabi Mutton CurryYour 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.$16.95
- Vindaloo Curry (Veg & NonVeg options)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
- Paneer (Indian cheese cubes) Vindaloo$13.95
- Chicken Vindaloo$15.95
- Lamb or Pork Vindaloo$16.95
- Salmon Fish Vindaloo$19
- Prawns Vindaloo$19
- Saag (Veg & NonVeg options)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 & mustardgreens, 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.
- Saag Kofta$13.95
- Saag Aalo$13.95
- Saag Paneer$13.95
- Saag Chicken$16.95
- Saag Lamb$17.95
- Bhurji Mattar PaneerThe offered dish is a creative example of the traditional old Delhi cooks who transformed homemade paneer cheese into a mouthwatering presentation using masala sauce and green peas. The homemade paneer is coarsely grated and kept aside. The base gravy is prepared with red onions, garlic, ginger, tomatoes and a freshly ground blend of aromatic garam masala powder. Green peas and grated paneer are added to the base gravy, well-tempered and served with Basmati rice and salad.$13.95
- Masaledar Bharwa KarelaThe offered dish is a Punjabi delicacy that will make even the first-time taster fall in love with this rarely available dish in restaurants. The bitter melon is first cleaned, slit, coated with salt and allowed to marinate, eliminate most of the bitterness and tenderize it. After a few hours the seeds and pith is scooped out to add to a tangy stuffing prepared with chopped red onions, mashed potatoes, ginger, garlic, pickled mango paste, turmeric, a ground blend of spices, whole cumin, coriander and fennel seeds. The stuffing is filled in each of the hollowed bitter-melon and tied with a culinary thread. The bitter melons are shallow fried in an Indian iron wok called Kadhai until soft and well-tempered. Available as a side dish or packed to go. Usually stays good for one week if kept refrigerated in a zip lock bag.$7
- 1 pc.
- 2 pcs.$7
- 3 pcs.$14
- 4 pcs.$21
- 5 pcs.$28
- 6 pcs.$35
Special Breads of the Month
Griddle cooked Parathas and Tandoor baked Naans & Kulchas
- Palak ParathaWhole wheat, griddle cooked bread flavored with freshly chopped spinach.$3.95
- Besan PooraGluten-Free, chickpea flour bread flavored with fenugreek herb & onions$6
- Dill Ki NaanWhite flour tandoori bread, garnished with freshly chopped baby dill herb.$3.95
- Mattar Ka KulchaThe dough for this white flour bread is prepared with milk, yogurt, yeast and stuffed with spiced green peas.$3.95
- Turmeric Masala KulchaTandoori bread garnished with freshly grated and pickled turmeric and mint.$5
- Cheese Herb KulchaTandoori bread flavored with mozzarella and oregano herb.$5
- Aachari Aloo ParathaGriddle cooked whole wheat bread stuffed with paste of mango pickle flavored mashed potatoes.$3.95
- Khopra Herb KulchaA tandoori white flour bread, prepared by using yeast, milk, yoghurt, salt and garnished with freshly grated coconut and chopped oriental basil.$3.95
- Multani NaanA white flour bread, garnished with chopped cilantro, red onions and cumin seeds.$3.95
Fixed House Breads
- Garlic Naan$3.95
- Plain Naan$3.95
- Tandoori Chapatti$3.95
- Plain Paratha$3.95
- Plain Kulcha$3.95
- Besan PooraGluten-Free, chickpea flour bread flavored with fenugreek herb & onions$6
Desserts
- Gulab JamunGulab 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.$5
- Phirni PuddingThe 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.$5
Beverages
- Lassi (Several options)Prepared from home-set yogurt, sugar, milk and natural screwpine flower kewara essence and premium quality mango juice. Also available
- Salt Lassi$3.50
- Sweet Lassi$3.50
- Mango Lassi$3.50
- Sodas
- Pepsi$2.50
- Diet Pepsi$2.50
- Coke$2.50
- Diet Coke$2.50
- Sprite$2.50
- Perrier (Sparkling Water)$3
- Juices
- Mango$3.50
- Guava$3.50
- Indian Chai Tea (Hot or Iced)Chai is the most commonly enjoyed and offered drink of India. Prepared with cardamom, other spices and fresh milk.$2.50
Beers
Premium Indian to Locally crafter
- King Fisher (120z)$5
- (22oz)$8
- Flying Horse (120z)$5
- (22oz)$8
- Maharaja (120z)$5
- Taj Mahal (120z)$5
- (22oz)$8
- Mark Clausthaler (120z) [Non Alcoholic]$5
- Gerstel (120z) [Non Alcoholic]$5
Wines
- Woodbridge by Robert Mondavi
- Merlot$5
- Chardonnay$5
- Cabernet$5
- Navarro Gewurztraminer (Estate Bottled)Half bottle$15.95
- Full Bottle$28.95
- Half Bottle$15.95