Appetizers & Side Dishes
- Vegetable Pakoras$5Deep fried vegetable fritters made chickpea flour, pomegranate, cumin, coriander seeds and fenugreek.
- Besan Poora$5Gluten-Free, chickpea flour bread flavored with fenugreek herb & onions
- Samosa$5Two traditionally prepared, deep fried patties stuffed with spice tempered potatoes and green peas. Served with mint and tamarind chutneys.
- Yogurt Raita$2.50Smoothed homemade plain yogurt with grated cucumbers lightly spiced with roasted cumin powder.
- Tadka Daal$7Slow cooked red masoor daal is tempered with garlic, ginger, red onions, jalapeno chilies, cumin and asafetida spices.
- Papadums$3Two crispy lentil wafers baked in the tandoori oven. Gluten free.
- Cheeese Masala Kulcha$5(Specialty Bread) white flour tandoori bread, dough is prepared by using yeast, milk, yogurt, salt. Stuffed with grated and Indian spiced mozzarella cheese and garnished with minced garlic . Serves as good appetizer also.
- Aloo Masala Raita$4Smoothed homemade plain yogurt with boiled, diced and lightly spiced with roasted masala powder.
- Aachari Haldi (turmeric pickle) 2oz.$2Fresh turmeric pickle prepared in traditional tangy masala spices.
- Haldi Masala Naan$5white flour Tandoori bread garnished with home made. freshly chopped turmeric and tangy pickle masalas.
- Basmati Rice$3Premium Basmati rice tempered with cumin seeds.
Menu for the months of May & June 2020
Our ever-changing selection. Refreshed frequently.
- Jardaloo Murgi$12.95(Boneless free-range chicken and dry apricots in a yoghurt-based curry sauce. Specialty: Parsee (Bombay), India) India, with its natural resources and tolerant philosophy, has always been a dream for adventurers, invaders and refugees from all over.. One such community is Parsee or Zoroastrians who fled from Muslim persecution in Iran. In terms of cuisine, theirs is an assimilation of Persian cooking with Indian. Today, we are offering this festive dish of Parsees, free range chicken elaborately cooked with dry apricots, yoghurt, vinegar, red onions, garlic, ginger and tomatoes. Served with basmati rice and salad.
- Bikaneri Muragh$12.95(Boneless, free range chicken cooked in a curry flavored with fenugreek seeds & mango powder. Specialty: Rajasthan, India) Fenugreek, one of the most powerful Indian spice or herbs is extensively used almost everywhere in the mainstream and sub-cuisine of India. The offered dish from fenugreek producing area of Northern Rajasthan is prepared with the boiled & tempered seeds of fenugreek, boneless pieces of free-range chicken, kachri powder obtained by grinding sun dried baby melons, onions, garlic, ginger and tomatoes. Served with basmati rice and salad.
- Makki Di Kunni$10.95(Several fresh vegetables and corn kernels cooked in a ginger, garlic and tomatoes-based curry. Specialty: Punjab, India) This dish with a authentic, rural flavor of rural Punjab in the North is prepared with bare minimum possible, basic spices to keep the tastes of vegetables used intact. The chopped red onions, ginger, crushed garlic, ripened tomatoes are sautéed with freshly roasted and ground cumin & coriander seeds, black cardamoms, black peppers, mango powder and cinnamon. Once all the ingredients are well tempered and turn in to a thick base the diced vegetables like red potatoes, blue lake beans, carrots, lotus roots, plantains, red & green bell peppers, zucchini, turnips and corn kernels are added and cooked until well coated with the base curry. Served with basmati rice and salad.
- Koomu Kari$10.95(Mushrooms in fresh turmeric, lemon, tomatoes, coconut, curry leaves & onion-based curry. Specialty: Coorg, India) Coorg or Kodagu in the South of India is blessed with cool hilly climate, Massive Coffee Estates, fields of spices like peppercorns, cardamoms, cinnamon and curry leaves. This dish from Coorg is prepared in a wet masala base prepared by hand-grinding whole spices like fresh turmeric, coconuts, coriander seeds, cumin seeds, garlic, red onions, dry red chilies, cloves and black peppercorns. The wet masala is tempered with red onions, curry leaves, mustard seeds and button mushrooms are added to it and simmered. Served with Basmati rice and salad.
- Punjabi Tikka$12.95North India’s clay oven is probably the most versatile kitchen equipment in the world. The tandoori specialty of this month is prepared from the lean breasts of free-range chicken marinated in the base prepared from ground coriander & cumin seeds, cashew paste, blend of garam masala spices, yoghurt, malt vinegar, white and black pepper. Served with Basmati rice, mint chutney, and spring mix salad.
- My New Choice$4
- Madrasi Kofta$10.95(Fresh vegetables & chickpea flour balls cooked in a lentils & tamarind base curry. Specialty: Tamil Nadu, India) The 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.
- Gosht Achari (Lamb)$13.95Inspired by the method of Hyderabad style pickle making we present this dish. The leg of lamb cubes are sautéed with the blend of canola and mustard oils and kept aside. The base is prepared separately with red onions, garlic, ginger, cumin seeds, onion seeds kalonji, mustard & coriander seeds, and dozens of other spices. The sautéed lamb is added to the base and cooked until well-tempered. Served with basmati rice and salad.
- Punjabi Kharore (Lamb Shanks)$13.95This very popular lamb delicacy comes from the royal city of Patiala in Punjab. This dish is prepared by chopping round piece of bone-in meat from the Shanks of lamb and then slow cooked it for two hours. The cooked lamb shanks are then sautéed with tomatoes, red onions, garlic, ginger, turmeric and green chili paste. Tempered with roasted cumin seeds and bay leaves as a final touch. This highly recommended, mouth-watering specialty is served with basmati rice and spring mix salad.
Offered Breads for the Changed Menu
Griddle cooked Parathas and Tandoor baked Naans & Kulchas
- Aloo Paratha$4Griddle cooked, whole wheat bread stuffed with mashed and spiced potatoes.
- Palak Paratha$3Whole wheat, griddle cooked bread flavored with freshly chopped spinach.
- Dhania Ki Naan$3An white flour, tandoori bread garnished with cilantro and coriander seeds.
- Torai Paratha$3four layered, whole-wheat, griddle-cooked bread stuffed with grated and spiced zucchini
- Ajwaini Paratha$3griddle-cooked, whole wheat bread flavored with oregano seeds
- Mirchi Ki Naan$3white flour tandoori bread, garnished with freshly grated jalapeños
- Methi Ki Naan$3white flour tandoori bread, garnished with fenugreek herb
- Lahsunia Kulcha$3white flour tandoori bread, prepared by using yeast, milk, yoghurt, salt and garnished with chopped garlic and chives
- Adraki Pudina Kulcha$3the dough for this white flour bread is prepared with milk, yogurt, yeast and garnished with freshly grated ginger & fresh mint leaves
- Till Ki Naan$3white flour tandoori bread garnished with sesame seeds
- My New Dish
- Besan Poora$5Gluten-Free, chickpea flour bread flavored with fenugreek herb & onions
- Turmeric Masala Naan$5Turmeric has been used in Indian cuisine to ward off viruses, inflammation and as general health tonic for ages. Tandoor based naan is garnished with freshly pickled and lightly spiced grated turmeric.
- Chatpata Kulcha$3the dough for this white flour bread is prepared with milk, yogurt, yeast and garnished with freshly chopped red onions, mint & spices.
- Dill Garlic Kulcha$3white flour tandoori bread, prepared by using yeast, milk, yoghurt, salt and garnished with chopped garlic & baby dill.
- Cheese Masala Kulcha$5(Specialty Bread) white flour tandoori bread, dough is prepared by using yeast, milk, yogurt, salt. Stuffed with grated and Indian spiced mozzarella cheese and garnished with minced garlic . Serves as good appetizer also.
Fixed House Specialities
Served with Basmati Rice and salad.
- Chicken Tikka Masala$13This 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.
- Pukhta Muragh Biryani$13The 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.
- Coorgi Roast$14.95Coorg, 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 Prawns$16Tandoori 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.
- Tandoori Salmon$15Fresh 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.
- Jaipuri Lamb Chops$19Rajasthan - 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.
- Punjabi Mutton Curry$13.95Your 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.
- Vindaloo CurryGoa 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
- Prawns Vindaloo$17
- Salmon Fish Vindaloo$15
- Lamb or Pork Vindaloo$13
- Chicken Vindaloo$13
- Paneer (Indian cheese cubes) Vindaloo$11
- Saag$12Saag 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 Paneer
- Saag Kofta
- Saag Aalo
- Saag Chicken$14
- Saag Lamb$15
Fixed House Breads
- Garlic Naan$3
- Plain Naan$3
- Tandoori Chapatti$3
- Plain Paratha$3
- Plain Kulcha$3
- Besan Poora$5Gluten-Free, chickpea flour bread flavored with fenugreek herb & onions
- Gulab Jamun$4Gulab 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.
- Phirni Pudding$4The 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.
- Mango Lassi$3.50Prepared from home-set yogurt, sugar, milk and natural screwpine flower kewara essence and premium quality mango juice. Also available
- Salt Lassi
- Sweet Lassi
- Diet Pepsi
- Diet Coke
- Perrier (Sparkling Water)$3
- Indian Chai Tea (Hot or Iced)$2Chai is the most commonly enjoyed and offered drink of India. Prepared with cardamom, other spices and fresh milk.
Premium Indian to Locally crafter
- King Fisher (120z)$4
- Flying Horse (120z)$4
- Maharaja (120z)$4
- Taj Mahal (120z)$4
- Mark Clausthaler (120z) [Non Alcoholic]$4
- Gerstel (120z) [Non Alcoholic]$4
- Woodbridge by Robert Mondavi$5
- Navarro Gewurztraminer (Estate Bottled)$15.95Half bottle
- Full Bottle$28.95