Planet Bombay Indian Cuisine - Moreland Ave NE, Atlanta GA

Triangular puffed pastry stuffed with mashed potatoes, green peas, carrots and mildly spiced herbs.

Vegetable pastry cut into pieces and served with spicy vatana beans and topping with sauces.

Triangular puffed pastry, spiced with paach-foron. Stuffed with minced chicken, sweet corn, and potatoes.

Fresh sliced onion fritters prepared with chick-pea flour, whole coriander, onions, and other spices.

Sauteed chick-peas with grilled onion, ginger, roasted garlic, cubed tomatoes, and herbs.

Shrimp 65 is a spicy, deep-fried shrimp dish originating from South India. Shrimp marinated with garlic and ginger; then stir-fried and slightly sauteed with green chili, mixed bell pepper, grilled onion, and special sauce.

Chicken 65 is a spicy, deep-fried chicken dish originating from South India. Chicken slices marinated with garlic and ginger; then stir-fried and slightly sauteed with green chili, mixed bell pepper, grilled onion, and special sauce.

Gobi 65 is a spicy, deep-fried cauliflower dish originating from South India. Cauliflower marinated with garlic and ginger; then stir-fried and slightly sauteed with green chili, mixed bell pepper, grilled onion, and special sauce.

Breaded mushroom and deep fried served with ranch sauce.

Deep fried chicken tenders serve with mango-mint sauce.

Breaded eggplant and deep fried served with sauce.

Fluffy hand-rolled deep fried poori bread stuffed with shrimp in creamy coconut based sauce.

Crispy thin lentils flat bread.

Coconut milk cooked with methi leaves (fenugreek) and medium spices.

Mushrooms cooked with coconut milk and Indian herbs.

Lentils cooked with celery, carrots, onions, with mild spices.

Chicken slices marinated in yogurt, garlic, ginger and Chef’s special spices & cooked in creamy sauce with mixed fruits.

Chicken cooked with mangoes in a sweet and sour curry sauce.

Boneless white meat chicken marinated in a blend of yogurt and mild tandoori spices then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special masala sauce.

Lamb marinated in a blend of yogurt and mild tandoori spices, then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special masala sauce.

Peeled shrimp marinated in a blend of yogurt and mild tandoori spices, then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special masala sauce.

Chicken dark meat marinated in a blend of yogurt and very mild tandoori spices, then baked in clay oven and cooked with cream and our chef’s special spices, garnished with dried methi leaves (fenugreek) and butter.

Lamb cooked in a medium curry sauce with mixed pickles, onions, tomatoes and cilantro.

Goat on-the-bone cooked in a medium curry sauce with mixed pickles, onions, tomatoes and cilantro.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Assorted vegetables with carrots, green peas, cauliflower, green beans, zucchini, chick peas, etc.

Mixed vegetable prepared in a special tomato buttery cream sauce with ‘methi leaves’ (fenugreek).

Mixed vegetable cooked in a light yellow cream sauce with chef’s special selection of herbs.

Marinated in a blend of yogurt and mild tandoori spices, then baked in the clay oven and cooked with fresh mint leaves, cream, and chef’s special saffron colored sauce.

Marinated in a blend of yogurt and mild tandoori spices, then baked in the clay oven and cooked with fresh mathe (fenugreek) leaves, creamy tomato sauce, and chef’s special saffron colored sauce.

East West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste and planet bombay secret spices.

‘Ponir’ (homemade cheese) cooked in a light yellow cream sauce with chef’s special selection of herbs.

Cauliflower florets sauteed with grilled onion, tomatoes, ginger in mildly spiced ‘tandoori sauce’.

Cauliflower florets and potatoes sauteed with grilled onion, turmeric, ginger, garlic, and cumin in a mild sauce.

Potatoes with skinless pureed roasted ‘begoon’ (eggplant) with garlic, onion, tomatoes, and chef’s special blend of spices.

Green peas and ‘aloo’ (potatoes) sauteed in a cream sauce with grilled onion, turmeric, ginger, garlic, and cumin.

‘Masoor daal’ (lentils) and ‘aloo’ (potatoes) cooked with turmeric, tomatoes, onions, and topped with roasted garlic.

‘Masoor daal’ (lentils) cooked with turmeric, tomatoes, onions, and topped with roasted garlic.

Fresh sliced mushroom with grilled onion, turmeric, ginger, garlic, cubed tomatoes, and herbs.

Sliced mushroom and chopped spinach cooked with garlic, onion, tomatoes, and special blend of herbs.

Sauteed chickpeas (garbanzo beans) with grilled onion, turmeric, ginger, garlic, cubed tomatoes, and herbs.

Sauteed chickpeas (garbanzo beans) with spinach and grilled onion, turmeric, ginger, garlic, cubed tomatoes, and herbs.

Eggplant cooked with garlic, onion, tomatoes, bell peppers, and chef’s blend of herbs and spices.

Green peas and homemade ‘ponir’ (cheese) prepared in a special creamy tomato sauce with ‘methi leaves’.

Green peas and homemade ‘ponir’ (cheese) prepared in chef’s special masala sauce with ‘methi leaves’.

Fresh sliced ‘bhindi’ (okra) sauteed with ginger, garlic, tomatoes, grilled onion and other spices.

Chopped spinach cooked with roasted garlic, onion, tomatoes, and chef’s special blend of herbs.

Chopped spinach and ‘aloo’ (potatoes) cooked with roasted garlic, onion, and tomatoes.

Chopped spinach prepared in a delightfully light cream sauce with cubed ‘ponir’ (cheese).

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Specialty biriyani with seasoned chicken 65. Slightly spicy.

Basmati rice dish with sweet mixed dried fruits.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Two pieces of onion bhajee (vegan), mixed vegetables curry (vegan), tarka daal (vegan), sagg paneer (not vegan) or sagg alo (vegan), nan (not vegan), raita (not vegan) and dessert (not vegan).

Two pieces of onion bhajee, chicken tikka massala, lamb curry, sagg paneer, rice, nan, raita and dessert.

Baked wings with tandoori spices.

Baked wings with tandoori spices.

Baked wings with tandoori spices.

Baked wings with tandoori spices.

Baked wings mixed with special spicy tandoori sauce.

Baked wings mixed with special spicy tandoori sauce.

Baked wings mixed with special spicy tandoori sauce.

Baked wings mixed with special spicy tandoori sauce.

Deep fried wings mixed with special spicy curry sauce.

Deep fried wings mixed with special spicy curry sauce.

Deep fried wings mixed with special spicy curry sauce.

Deep fried wings mixed with special spicy curry sauce.

Chicken stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices.

Peeled shrimp stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices.

Tlapia stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese manchurian sauce and spices.

Chicken stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese manchurian sauce and spices.

Peeled shrimp stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese manchurian sauce and spices.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Cauliflower stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices.

Cheese stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices.

Tofu stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices.

Mixed vegetable stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices.

Cauliflower stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese manchurian sauce and spices.

Cheese stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese manchurian sauce and spices.

Tofu stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese manchurian sauce and spices.

Mixed vegetable stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special indo-chinese manchurian sauce and spices.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.

Prepared in spicy vinegar sauce with potatoes.

Prepared with lentils (daal) in medium curry sauce.

Traditional dish from mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter.

Bangladeshi recipe with onion, bell pepper, garlic, and ginger cooked in a Bangladeshi wok (korai).

Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice.

Cooked in a creamy sauce, with garlic, ginger, cashew nuts, pineapple bits, and powdered coconut.

Cooked with coconut milk, onions, garlic, powdered coconut, and bombay special spices.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.

Prepared in spicy vinegar sauce with potatoes.

Prepared with lentils (daal) in medium curry sauce.

Traditional dish from Mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter.

Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice.

Cooked in a creamy sauce, with garlic, ginger, cashew nuts, pineapple bits, and powdered coconut.

Cooked with coconut milk, onions, garlic, powdered coconut, and bombay special spices.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.

Prepared in spicy vinegar sauce with potatoes.

Traditional dish from Mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter.

Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice.

Cooked in a creamy sauce, with garlic, ginger, cashew nuts, pineapple bits, and powdered coconut.

Cooked with coconut milk, onions, garlic, powdered coconut, and bombay special spices.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.

Prepared in spicy vinegar sauce with potatoes.

Traditional dish from Mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.

Prepared in spicy vinegar sauce with potatoes.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.

Prepared in spicy vinegar sauce with potatoes.

Traditional dish from Mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Bangladeshi recipe with onion, bell pepper, garlic and ginger cooked in a Bangladeshi wok (korai).

Cooked in a creamy sauce, with garlic, ginger, cashew nuts, pineapple bits, and powdered coconut.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.

Prepared in spicy vinegar sauce with potatoes.

Traditional dish from Mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

East and West Bengal’s favorite coconut based curry with medium spices. Tofu cubes cooked in coconut milk, onions, garlic, coconut paste and chef’s special spices.

Tofu cooked with eggplant, tomatoes, green peppers, onions, cilantro and ‘methi leaves’ (fenugreek).

Tofu marinated in a blend of yogurt and mild tandoori spices then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special masala sauce.

South Indian style hot and sour curry sauce. Tofu cooked in hot spices with potatoes, tomatoes, onions and cilantro.

Chickpeas cooked with tofu and onions in a light masala sauce.

Tofu cooked in a medium curry sauce with mixed pickles, onions, green peppers, tomatoes and cilantro.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Chicken breasts marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'tandoori oven'.

Chicken leg quarters marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'tandoori oven'.

Lamb cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'tandoori oven'.

Minced Lamb spiced with ginger, herbs and onions, and grilled with bell peppers and grilled onion.

Peeled Shrimp marinated in special sauce made with yogurt, lemon juice, grilled in 'tandoori oven'.

Firm Tofu cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'tandoori oven'.

Ponir cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'tandoori oven'.

Cauliflower marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'tandoori oven'.

Potato cubes (aloo) marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'tandoori oven'.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Unleavened white flour hand rolled flat bread fresh baked in ‘tandoori clay oven’ with a touch of butter.

Naan bread topped with minced garlic.

Naan bread stuffed with mozzarella cheese.

Naan bread stuffed with chopped green chili and chopped cilantro.

Naan bread with mixed dried fruits.

Hand rolled flat bread fried with butter in a skillet.

Hand rolled flat bread stuffed with mashed potatoes and fried with butter in a skillet.

Soft hand rolled flat bread baked on the skillet.

Sponged pastry in flavored syrup.

Rasmalai is a classic Indian dessert consisting of juicy cheese discs served with thickened milk.

4 oz.

4 oz.

4 oz.

4 oz.

4 oz.

Spicy.

Spicy.

Triangular puffed pastry stuffed with mashed potatoes, green peas, carrots and mildly spiced herbs.

Vegetable pastry cut into pieces and served with spicy vatana beans and topping with sauces.

Triangular puffed pastry, spiced with panch phoron. Stuffed with minced chicken, sweet corn, and potatoes.

Fresh sliced onion fritters prepared with chick-pea flour, whole coriander, onions, and other spices.

Sautéed chick-peas with grilled onion, ginger, roasted garlic, cubed tomatoes, and herbs.

Shrimp 65 is a spicy, deep-fried shrimp dish originating from South India. Shrimp marinated with garlic and ginger; Then stir-fried and slightly sautéed with green chili, mixed bell pepper, grilled onion, and special sauce.

Chicken 65 is a spicy, deep-fried chicken dish originating from South India. Chicken slices marinated with garlic and ginger; then stir-fried and slightly sautéed with green chili, mixed bell pepper, grilled onion, and special sauce.

Gobi 65 is a spicy, deep-fried cauliflower dish originating from South India. Cauliflower marinated with garlic and ginger; then stir-fried and slightly sautéed with green chili, mixed bell pepper, grilled onion, and special sauce.

Breaded mushroom and deep fried served with ranch sauce.

Deep fried chicken tenders serve with mango-mint sauce.

Breaded eggplant and deep fried served with sauce.

Fluffy hand-rolled deep fried Poori bread stuffed with Shrimp in creamy coconut based sauce.

Crispy thin lentils flat bread.

Baked wings with tandoori spices. Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Baked wings mixed with special spicy tandoori sauce. Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Deep fried wings mixed with special spicy curry sauce. Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Coconut milk cooked with methi leaves (fenugreek) and medium spices. 16 oz. cup.

Mushrooms cooked with coconut milk and Indian herbs. 16 oz. cup.

Lentils cooked with celery, carrots, onions, with mild spices. 16 oz. cup.

16 oz. cup.

16 oz. cup.

Two pieces of onion bhajee (vegan), mixed vegetables curry (vegan), tarka daal (vegan), sagg paneer (not vegan) or sagg alo (vegan) rice, nan (not vegan), raita (not vegan) and dessert (not vegan).

Two pieces of onion bhajee, chicken tikka massala, lamb curry, sagg paneer, rice, nan, raita and dessert.

Chicken stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices. Served with basmati polao rice.

Peeled shrimp stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices. Served with basmati polao rice.

Tilapia stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese manchurian sauce and spices. Served with basmati polao rice.

Chicken stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo Chinese manchurian sauce and spices. Served with basmati polao rice.

Peeled shrimp stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese manchurian sauce and spices. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Cauliflower stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices. Served with basmati polao rice.

Cheese stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices. Served with basmati polao rice.

Tofu stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices. Served with basmati polao rice.

Mixed vegetable stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices. Served with basmati polao rice.

Cauliflower stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese Manchurian sauce and spices. Served with basmati polao rice.

Cheese stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese manchurian sauce and spices. Served with basmati polao rice.

Tofu stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese manchurian sauce and spices. Served with basmati polao rice.

Mixed Vegetable stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese Manchurian sauce and spices. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Chicken slices marinated in yogurt, garlic, ginger and chef’s special spices and cooked in creamy sauce with mixed fruits. Served with basmati polao rice.

Chicken cooked with mangoes in a sweet and sour curry sauce. Served with basmati polao rice.

Boneless white meat chicken marinated in a blend of yogurt and mild tandoori spices then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special masala sauce.

Lamb marinated in a blend of yogurt and mild tandoori spices, then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special masala sauce. Served with basmati polao rice.

Peeled shrimp marinated in a blend of yogurt and mild tandoori spices, then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special masala sauce. Served with basmati polao rice.

Chicken dark meat marinated in a blend of yogurt and very mild tandoori spices, then baked in clay oven and cooked with cream and our chef’s special spices, garnished with dried methi leaves (fenugreek) and butter. Served with basmati polao rice.

Lamb cooked in a medium curry sauce with mixed pickles, onions, tomatoes and cilantro. Served with basmati polao rice.

Goat on-the-bone cooked in a medium curry sauce with mixed pickles, onions, tomatoes and cilantro. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served with basmati polao rice.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers. Served with basmati polao rice.

Prepared in spicy vinegar sauce with potatoes. Served with basmati polao rice.

Prepared with lentils (daal) in medium curry sauce. Served with basmati polao rice.

Traditional dish from Mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Served with basmati polao rice.

Bangladeshi recipe with onion, bell pepper, garlic, and ginger cooked in a Bangladeshi wok (korai). Served with basmati polao rice.

Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice. Served with basmati polao rice.

Cooked in a creamy sauce, with garlic, ginger, cashew nuts, pineapple bits, and powdered coconut. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; Prepared with fortified butter.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served with basmati polao rice.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers. Served with basmati polao rice.

Prepared in spicy vinegar sauce with potatoes. Served with basmati polao rice.

Prepared with lentils (daal) in medium curry sauce. Served with basmati polao rice.

Traditional dish from Mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Served with basmati polao rice.

Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice. Served with basmati polao rice.

Cooked in a creamy sauce, with garlic, ginger, cashew nuts, pineapple bits, and powdered coconut. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served with basmati polao rice.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers. Served with basmati polao rice.

Prepared in spicy vinegar sauce with potatoes. Served with basmati polao rice.

Traditional dish from Mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Served with basmati polao rice.

Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice. Served with basmati polao rice.

Cooked in a creamy sauce, with garlic, ginger, cashew nuts, pineapple bits, and powdered coconut. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served with basmati polao rice.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers. Served with basmati polao rice.

Prepared in spicy vinegar sauce with potatoes. Served with basmati polao rice.

Traditional dish from Mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served with basmati polao rice.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers. Served with basmati polao rice.

Prepared in spicy vinegar sauce with potatoes. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; Prepared with fortified butter.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served with basmati polao rice.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers. Served with basmati polao rice.

Prepared in spicy vinegar sauce with potatoes. Served with basmati polao rice.

Traditional dish from mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Bangladeshi recipe with onion, bell pepper, garlic, and ginger cooked in a Bangladeshi wok (korai). Served with basmati polao rice.

Cooked in a creamy sauce, with garlic, ginger, cashew nuts, pineapple bits, and powdered coconut. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served with basmati polao rice.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers. Served with basmati polao rice.

Prepared in spicy vinegar sauce with potatoes. Served with basmati polao rice.

Traditional dish from Mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; Prepared with fortified butter.

Assorted vegetables with carrots, green peas, cauliflower, green beans, zucchini, chick peas, etc. Served with basmati polao rice.

Mixed vegetable prepared in a special tomato buttery cream sauce with methi leaves (fenugreek). Served with basmati polao rice.

Mixed vegetable cooked in a light yellow cream sauce with chef’s special selection of herbs.

Marinated in a blend of yogurt and mild tandoori spices, then baked in the clay oven and cooked with fresh mint leaves, cream, and chef’s special saffron colored sauce. Served with basmati polao rice.

Marinated in a blend of yogurt and mild tandoori spices, then baked in the clay oven and cooked with fresh mathe(fenugreek) leaves, creamy tomato sauce, and chef’s special saffron colored sauce. Served with basmati polao rice.

East West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste and planet Bombay secret spices. Served with basmati polao rice.

Ponir (homemade cheese) cooked in a light yellow cream sauce with chef’s special selection of herbs. Served with basmati polao rice.

Cauliflower florets sautéed with grilled onion, tomatoes, ginger in mildly spiced tandoori sauce. Served with basmati polao rice.

Cauliflower florets and potatoes sautéed with grilled onion, turmeric, ginger, garlic, and cumin in a mild sauce. Served with basmati polao rice.

Potatoes with skinless pureed roasted ‘begoon’ (eggplant) with garlic, onion, tomatoes, and chef’s special blend of spices. Served with basmati polao rice.

Green peas and Aloo (potatoes) sautéed in a cream sauce with grilled onion, turmeric, ginger, garlic, and cumin. Served with basmati polao rice.

Masoor daal (lentils) and aloo (potatoes) cooked with turmeric, tomatoes, onions, and topped with roasted garlic. Served with basmati polao rice.

Masoor Daal (lentils) cooked with turmeric, tomatoes, onions, and topped with roasted garlic. Served with basmati polao rice.

Fresh sliced Mushroom with grilled onion, turmeric, ginger, garlic, cubed tomatoes, and herbs. Served with basmati polao rice.

Sliced Mushroom and chopped spinach cooked with garlic, onion, tomatoes, and special blend of herbs. Served with basmati polao rice.

Sautéed chickpeas (garbanzo beans) with grilled onion, turmeric, ginger, garlic, cubed tomatoes, and herbs. Served with basmati polao rice.

Sautéed chickpeas (garbanzo beans) with spinach and grilled onion, turmeric, ginger, garlic, cubed tomatoes, and herbs. Served with basmati polao rice.

Eggplant cooked with garlic, onion, tomatoes, bell peppers, and Chef’s blend of herbs and spices. Served with basmati polao rice.

Green peas and homemade Ponir (cheese) prepared in a special creamy tomato sauce with methi leaves. Served with basmati polao rice.

Green peas and homemade ponir (cheese) prepared in chef’s special masala sauce with methi leaves. Served with basmati polao rice.

Fresh sliced Bhindi (okra) sautéed with ginger, garlic, tomatoes, grilled onion and other spices. Served with basmati polao rice.

Chopped spinach cooked with roasted garlic, onion, tomatoes, and Chef’s special blend of herbs. Served with basmati polao rice.

Chopped spinach and Aloo (potatoes) cooked with roasted garlic, onion, and tomatoes. Served with basmati polao rice.

Chopped spinach prepared in a delightfully light cream sauce with cubed Ponir (cheese). Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Tofu cooked with eggplant, tomatoes, green peppers, onions, cilantro and methi leaves (fenugreek). Served with basmati polao rice.

East and west bengal’s favorite coconut based curry with medium spices. Tofu cubes cooked in coconut milk, onions, garlic, coconut paste and chef’s special spices. Served with basmati polao rice.

Tofu marinated in a blend of yogurt and mild tandoori spices then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special masala sauce. Served with basmati polao rice.

South Indian style hot and sour curry sauce. Tofu cooked in hot spices with potatoes, tomatoes, onions and cilantro. Served with basmati polao rice.

Chickpeas cooked with tofu and onions in a light masala sauce. Served with basmati polao rice.

Tofu cooked in a medium curry sauce with mixed pickles, onions, green peppers, tomatoes and cilantro. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Chicken breasts marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in tandoori oven. Served with basmati polao rice.

Chicken leg quarters marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in tandoori oven. Served with basmati polao rice.

Lamb cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in tandoori oven. Served with basmati polao rice.

Minced Lamb spiced with ginger, herbs and onions, and grilled with bell peppers and grilled onion. Served with basmati polao rice.

Peeled shrimp marinated in special sauce made with yogurt, lemon juice, grilled in tandoori oven. Served with basmati polao rice.

Firm tofu cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in tandoori oven. Served with basmati polao rice.

Ponir cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in tandoori oven. Served with basmati polao rice.

Cauliflower marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in tandoori oven. Served with basmati polao rice.

Potato cubes (aloo) marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in tandoori oven. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Basmati rice dish with sweet mixed dried fruits. Dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Biryani cooked with East Bengal special kali jeera rice and special Bombay biryani spices. Served with complimentary raita.

Biryani cooked with East Bengal special kali jeera rice and special Bombay biryani spices. Served with complimentary raita.

Biryani cooked with East Bengal special kali jeera rice and special Bombay biryani spices. Served with complimentary raita.

Biryani cooked with East Bengal special kali jeera rice and special Bombay biryani spices. Served with complimentary raita.

Biryani cooked with East Bengal special kali jeera rice and special Bombay biryani spices. Served with complimentary raita.

Specialty Biriyani with seasoned chicken 65. Slightly spicy. Biryani cooked with East Bengal special kali jeera rice and special Bombay biryani spices. Served with complimentary raita.

Unleavened white flour hand-rolled flatbread fresh-baked in ‘tandoori clay oven’ with a touch of butter.

Naan bread topped with minced garlic.

Naan bread stuffed with mozzarella cheese.

Naan bread stuffed with chopped green chili and chopped cilantro.

Naan bread with mixed dried fruits.

Hand-rolled flatbread fried with butter in a skillet.

Hand-rolled flatbread stuffed with mashed potatoes and fried with butter in a skillet.

Soft hand-rolled flatbread baked on the skillet.

4 oz.

4 oz.

4 oz.

4 oz.

4 oz.

Sponged pastry in flavored syrup.

Marinated in a blend of yogurt and mild tandoori spices, then baked in the clay oven and cooked with fresh mint leaves, cream, cashew paste, and chef's special saffron colored sauce.

Goa's most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from 'Alho', the Portuguese word for garlic. Cooked in hot spices with potatoes.

Chicken slices marinated with yogurt, garlic and ginger and chef special spices then cooked in creamy sauce.

Two pieces, triangular puffed pastry stuffed with minced chicken.

Chickpeas in a blend of spices, garnished with cilantro.

Fluffy hand-rolled deep fried Poori bread stuffed with creamy coconut based Shrimp.

Chicken 64 is a spicy, deep-fried chicken dish originating from Chennai, India. Chicken slices marinated with garlic and ginger, then stir-fried and slightly sauteed with green chili and special sauce.

Baked wings mixed with special spicy tandoori sauce.

Lamb kabab, shish kabab, and chicken tikka.

Onion fritters prepared with whole coriander, cumin and a variety of spices.

Deep fried wings mixed with special spicy curry sauce.

Deep fried chicken tenders served with mango-mint sauce.

Homemade cheese slices breaded with chickpea flour and deep fried with vegetable oil.

Unleavened white flour bread fresh baked in 'Tandoori Clay Oven' with a touch of butter.

Naan bread baked in 'Tandoori Clay Oven' topped with fresh minced garlic and cilantro.

Unleavened white flour bread stuffed with shredded cheese, with a touch of butter.

Nun bread stuffed with spicy green chili.

Whole wheat hand rolled flat bread baked on a skillet.

Deep fried fluffy bread.

Whole wheat bread pan-fried with butter.

Combination of plain naan, garlic naan and fruit naan.

Whole wheat hand-rolled thick flatbread cooked in the clay oven.

Naan stuffed with mixed fruit- sweet.

Stuffed with potatoes and other spices.

Indian's favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic, and ginger. Also prepared with Planet Bombay special curry spices.

East Indian's favorite brown and thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions, and green peppers.

Goa's most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from 'Alho', the Portuguese word for garlic. Cooked in hot spices with potatoes.

The city of Hyderabad in Andhra Pradesh has a rich heritage of Mogul cuisine. It was here the last Mogul emperors retired before finally handing over power to the Nizam dynasty. But the original recipe of Kurma comes from Delhi, the center of Mogul cuisine. Kurma is a rich and creamy style mild curry sauce cooked with yogurt, cream, cashew nut, pineapple and pure homemade butter.

Popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word "Pasande," or "the favorite one," which refers to the prime cut of meat traditionally used within: marinated with yogurt, garlic, ginger and chef special spices. Also cooked with almond, cream and slice of pineapples.

Jhalfrazi was created by Indian chef during the British Raj. The dish originated in Calcutta, where the East India Company was established as an important trading post by the British. Marinated with yogurt, garlic, ginger and special East Indian spices then cooked with butter, onions, tomatoes and green peppers.

Cooked with garden fresh spinach cooked with garlic, tomatoes, onion, and other Indian spices.

East-West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and planet Bombay secret spices.

Ceylon is the key ingredients being coconut, lime juice, and a specific Ceylon curry sauce, which classifies it as "fairly hot" on most guides. Its name originates from Ceylon, the former name of modern-day Sri Lanka.

This is one of the most popular lamb dishes to have originated in Kashmir. Traditionally fatty meat on the bone is slow cooked until most of the fat is separated from the meat. The fat escapes from the meat in this way is known as Rogan and Josh refers to the rich red color by Paprika. Marinated with yogurt, garlic, ginger and chef special spices then cooked in medium curry sauce topping with fried onions. green peppers and tomatoes.

About 13 centuries ago, a small group of Persians fled their country to avoid religious persecution and landed in the state of Gujarat. The become known as Parsis and they adopted Gujarati as their language; they developed a Parsi version. which is slightly different from the local form. In native Gujarati. than means wealth, but in Parsi Gujarati it means rice and 'Sak' is vegetables. Prepared with sweet, and sour curry sauce, touch of caramelized basmati rice and lentils.

With lashings of onions, dopiaza's popularity is timeless. In the Hindi Language 'Do' means two and 'Piaaz' is onion. Hence the popular belief that the word refers to the use of twice the amount or two different types of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar's courtier. Mullah Dopiaza Prepared with lots of onion and bell peppers.

Freshly methi or mint leaves cooked with brown curry sauce and touch of garlic and ginger.

Also, Madras is renowned for the best vegetarian food in the country, Meat-based recipes such as this one also extremely popular. The Particular recipe is a contribution by the area's small Muslim community. Cooked in fairly hot spices with cilantro and tomatoes.

Surrounded by the snow-capped Himalayas, Kashmir is popularly Known as the "Switzerland of the East" The state is renowned for its rich culinary heritage and this aromatic dish is one of the simplest among the region's rich repertoire. Kashmir is mild curry sauce cooked with a slice of banana, cashew, pineapple, cream, and pure homemade butter.

The korai or karahi is a cooking pot like a Chinese wok except that it has two curved handles instead of one long one. So the name is really a style of stir-fry cooking. This dish has an excellent flavor, using many Bangladeshi ingredients. It is a traditional Bangladeshi recipe cooked with slices of onion and green pepper, five spices, garlic, ginger, tomatoes, and cilantro.

Garden fresh mixed vegetables cooked with medium curry sauce spices.

In India, mushrooms traditionally grow only in the northern state of Kashmir. However fresh mushroom cooked with brown curry sauce and touch of garlic and ginger.

Tofu cooked with eggplant, tomato, green papers, onion and mathe leaves. Served with rice.

Basmati rice dish cooked with mixed dried fruits, sweet.

Potato cubes marinated in a special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori Oven'.

Cauliflower cubes marinated in a special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori Oven'.

Tofu marinated in yogurt and verity of mild spices cooked on skewer in clay oven.

Home made cheese marinated in yogurt and verity of mild spices cooked on skewer in clay oven.

Chicken slices marinated with yogurt, garlic and ginger and chef special spices then cooked in creamy sauce.

Marinated in a blend of yogurt and mild tandoori spices, then baked in the clay oven and cooked with fresh mint leaves, cream, cashew paste, and chef's special saffron colored sauce.

Chicken marinated in a blend of yogurt and very mild tandoori spices, then baked in the clay oven and cooked with cream and Chef's Special spice, garnished with dried Methi leaves and butter.

Lamb cooked in a medium curry sauce with mixed pickle, onion, tomatoes, and cilantro.

Goat cooked in a medium curry sauce with mixed pickle, onion, tomatoes, and cilantro.

Goat marinated with yogurt, garlic, ginger, and chef special spices. Also cooked with cashew paste, cream and slice of pineapples.

Chicken, lamb, shrimp prepared with planet bombay special curry spices.

Cooked with basmati rice, soy sauce, garlic, onion, cilantro and indo-chinese mild spices.

Cauliflower, zucchini, yellow squash, potatoes, carrots, corns, green peas, and more cooked in brown curry sauce.

Cauliflower, zucchini, yellow squash. potatoes, carrots. cabbages, corns, peas cooked in a creamy sauce.

Cauliflower prepared in a special tomato buttery cream sauce with methi leaves. Noo-Dilutor-Paneer Potatoes, green peas and homemade cheese cooked with special brown sauce.

Green peas cooked with homemade cheese in a creamy sauce sagg paneer spinach cooked with homemade cheese in a creamy sauce.

Green peas and homemade 'Paneer (cheese) prepared in a special tomato based buttery cream sauce with 'Meth) leaves'.

Minced mixed vegetables with ground paneer (cheese) then cooked in mild creamy sauce.

Cauliflower cooked with onions and tomatoes in brown curry sauce aloo-gobi Potatoes and cauliflower cooked with onion and tomatoes in brown curry sauce.

Potatoes, green peas and cauliflower cooked with onion and tomatoes.

Eggplant cooked with potatoes and tomatoes.

Potatoes cooked with ground coconut in sweet and sour brown curry sauce.

Okra cooked with onions and tomatoes.

Eggplant cooked with onions and tomatoes.

Chickpeas cooked with potatoes, chef special spices. onions and tomatoes in brown curry sauce.

Chickpeas cooked with spinach, onions, and tomatoes in brown curry sauce.

Lentils cooked with mixed vegetables, onions, and tomatoes.

Lentils cooked with spinach. onions and tomatoes.

Lentils cooked with fried brown onions and garlic.

Mushroom cooked with onions and tomatoes.

Mushroom and spinach cooked with onion, tomatoes and medium spices.

Spinach cooked with potatoes, tomatoes, and touch of garlic and ginger.

Spinach cooked with tomatoes, cilantro, and onions with medium spices.

Potatoes, green peas and homemade cheese cooked with special brown sauce.

Spinach cooked in a homemade cheese in a creamy sauce.

Potatoes and cauliflower cooked with onion and tomatoes in brown curry sauce.

Stir-fried with green bell peppers, soy sauce, garlic and ginger, green chili, chopped onion and special Indo-China chili sauce and spices.

Stir-fried with green bell peppers, soy sauce, garlic and ginger, green chili, chopped onion and special Indo-China chili sauce and spices.

Stir-fried with green bell peppers, soy sauce, garlic and ginger, green chili, chopped onion and special Indo-China chili sauce and spices.

Stir-fried with green bell peppers, soy sauce, garlic and ginger, green chili, chopped onion and special Indo-China chili sauce and spices.

Stir-fried with green bell peppers, soy sauce, garlic and ginger, green chili, chopped onion and special Indo-China Manchurian sauce and spices.

Stir-fried with green bell peppers, soy sauce, garlic and ginger, green chili, chopped onion and special Indo-China Manchurian sauce and spices.

Stir-fried with green bell peppers, soy sauce, garlic and ginger, green chili, chopped onion and special Indo-China Manchurian sauce and spices.

Stir-fried with green bell peppers, soy sauce, garlic and ginger, green chili, chopped onion and special Indo-China Manchurian sauce and spices.

East Indian style tofu cooked in a medium brown curry sauce.

East and West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and planet Bombay's chef secret spices.

Tofu cooked with lentils, mixed vegetables. onions, cilantro and tomatoes.

Spinach cooked with tofu in a mild creamy sauce.

Tofu cooked with eggplant. tomato. green papers, onions, cilantro, and Mathe leaves.

Tofu marinated in a blend of yogurt and mild tandoori spices then baked in the clay oven and cooked with fresh mint leaves, cream, cashew paste, and chef special saffron color sauce.

Tofu marinated in a blend of yogurt and very mild tandoori spices then baked in the clay oven and cooked with cream. tomato sauce, and chef special spices. Topping with Mathe leaves and pure butter

South Indian style hot and sour curry sauce. Tofu cooked in hot spices with potatoes, tomatoes, onions, and cilantro.

Mushroom cooked with tofu, onions, and tomatoes in brown curry sauce.

Chickpeas cooked with tofu, and onions in light tomato sauce.

North Indian style mild curry sauce. Tofu marinated with yogurt, garlic, ginger, and chef special spices. Also cooked with Mathe leaves, cashew paste, cream, and slice of pineapples.

Tofu cooked in medium curry sauce with mixed pickle, onion, green peppers, tomatoes, and cilantro.

Stir-fried chicken cooked with green bell peppers. soy sauce, garlic and ginger, green chili, dry red chili, chopped onion, and special Indo-China Chili sauce and spices.

Stir-fried tilapia fish cooked with green bell peppers, soy sauce, garlic and ginger, green chili, dry red chili, chopped onion, and special Indo-China Chili sauce and spices.

Stir-fried shrimp cooked with green bell peppers, soy sauce, garlic and ginger, green chili, dry red chili, chopped onion, and special Indo-China Chili sauce and spices.

Stir-fried tilapia fish cooked with green bell peppers. soy sauce, garlic and ginger, green chili, chopped onion, and special Indo-China Manchurian sauce and spices.

Stir-fried Chicken cooked with green bell peppers, soy sauce, garlic and ginger, green chili, chopped onion, and special Indo-China Manchurian sauce and spices.

Stir-fried shrimp cooked with green bell peppers, soy sauce, garlic and ginger, green chili, chopped onion, and special Indo-China Manchurian sauce and spices.

Chicken leg quarters (with bone) marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven'.

Shish kebab or Seekh kebab is a popular meal of skewered. Ground lamb marinated in a sauce made with yogurt, Ginger and garlic, lemon juice, cilantro, grilled on charcoal in 'Tandoori oven'.

Boneless cubed chicken breast marinated in a sauce made with yogurt, lemon juice, grilled on charcoal in 'Tandoori oven'.

Salmon fillet marinated in special sauce made with yogurt, lemon juice. grilled over charcoal in 'Tandoori oven'.

Jumbo shrimp (size 21/25) marinated in special sauce made with yogurt, lemon juice, grilled in 'Tandoori oven'.

Lamb cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven'.

Chicken, lamb, shrimp, and fish marinated with yogurt, lemon juice, and special tandoori sauce. cooked in clay oven

Two pieces of onion bhajee, mixed vegetables curry, tarka daal, sagg paneer or sagg alo rice, nan, raita, and dessert.

Two pieces of onion bhajee, chicken tikka massala, lamb curry, sagg paneer or mixed vegetables curry, rice, nan, raita, and dessert.

Potato cubes mixed with chickpeas, special chaat masala, onions, tomato and cilantro and topping with sauces.

Flour crisps, spiced vatana beans, topping with mint sauce, yogurt sauce and tamarind sauce with other herb and spices.

Flour crisps, spiced vatana beans. topping with ground chicken, mint sauce, yogurt sauce, and tamarind sauce with other herb and spices.

Crispy chicken slices mixed with chickpeas. cucumber. special Bom sala, onions, tomato, and cilantro and topped with sauces.

Crispy shrimp mixed with chickpeas, cucumber, special Bombay chaat masala, onions, tomato, and cilantro and topped with sauces.

Spicy potato pancakes (aloo tikki) topping with vatana beans, onions, cilantro, and sauces.

Mini crispy poori stuffed with mashed potatoes, onions, chickpeas, and spiced water.

Whole wheat hand-rolled bread stuffed with spicy lentils then deep fried.

Mini crispy Poori stuffed with chopped onion, beans, yogurt, and cilantro.

Puffed wheat crisps mixed with chopped onion, tomato, chaat spices, cilantro, and topped with sauces.

Sponged pastry in flavored syrup.