Basmati rice sautéed with ginger, onions, garlic, and yogurt. Steam-cooked with aromatic spices and served with lamb, chicken, mutton, shrimp, or fish.

Chunks of cauliflower dipped in corn flour batter and rich in ginger-garlic paste and spices. Sautéed and seasoned.

Chunks of chicken breast marinated in tempered yogurt sauce and baked in a tandoor. Curried in a creamy tomato butter base masala sauce with a mixture of spices.

Baby spinach and cubes of homemade cheese sautéed with creamy curry sauce.

Chunks of chicken breast marinated in tempered yogurt sauce and baked in a tandoor. Curried in a creamy tomato base masala sauce with a mixture of spices.

Small hallow Puri filled with flavored water, potato, and onions.

Deep-fried chicken marinated in savory sauce.

Spicy boneless fish fillets made with Indian spices.

Fusion Indo-Asian dish.

Homemade cheese cubes marinated in aromatic yogurt sauce and spices. Grilled with house vegetables.

Flour crisps with puffed rice, heaps of potato, onion, tomato, and beans. Topped with yogurt, tamarind-mint chutney, and garden herbs.

Shrimp flavored with soy sauce, white vinegar, and ginger-garlic paste. Sautéed with jalapeños, green peppers, and chilis in a spicy sauce.

Indian cottage cheese marinated lightly with soy sauce, white vinegar, and ginger-garlic paste. Fried and sautéed with jalapeños, green peppers, and chilis in a spicy hot sauce.

Chef's choice of tandoori kebabs.

Onion and mixed vegetable fritters.

Crispy triangular pie stuffed with seasoned potatoes, peas, and herbs.

Patties made from seasoned potatoes and herbs.

Shrimp seasoned with garlic and Chef’s special herb spices. Sautéed on tawa with curry spices.

Boneless chicken nuggets marinated with soy sauce, white vinegar, and ginger-garlic paste. Sautéed with jalapeños, green peppers, and chili sauce.

Boneless chicken pieces pan-fried in corn flour batter, lemon, egg, red cashmere chili, and a spicy marinade.

An assortment of selected appetizers (samosa, aloo tikki, mix bhajia, shrimp, and fish pakoda).

Crispy wafers blended with boiled potatoes, chick peas, chilies, and yogurt tamarind chutney. Topped with chaat masala and sev.

Chunks of cauliflower dipped in corn flour batter and rich in ginger-garlic paste and spices. Sautéed and seasoned.

Traditional Indian salad dressed with chef's dressing.

Cream of spinach soup seasoned to perfection.

A refreshing mildly seasoned soup made from freshly chopped tomatoes.

Delicately spiced chicken soup with a touch of lentils and herbs.

Slices of onions, jalapeños, and lemons.

Rich and creamy cucumber salad seasoned with dill weed.

Sliced tomatoes, cucumber, onion, and chef's choice of vegetables.

Spring mix salad with cucumber, tomato, onion, radish, and olives.

Cubes of lamb marinated in ground black pepper and ginger-garlic sauce. Cooked with fresh herbs.

Chunks of lamb marinated overnight with chef's hand-picked spices. Baked in a clay oven.

Jumbo prawns marinated in yogurt, cheese, and mild spices. Baked in a tandoor.

Jumbo shrimp marinated in spicy tandoori masala with ginger-garlic paste. Served with roasted chili and grilled in a tandoor.

Salmon marinated in yogurt, ginger, garlic, and ajwain (carom seeds). Cooked to perfection and served at medium temperature.

An array of tandoori delicacies: tandoori chicken, chicken tikka, shrimp malai kebab, lamb burra kebab, fish tikka, and lamb sheekh kebab.

Minced lamb blended with cilantro, onion, and fresh spices. Grilled on skewers.

Lamb chops marinated in nutmeg, cinnamon, and aromatic Indian herbs.

Fresh chicken breast marinated in garlic, ginger, coriander, roast spices, malai cream, and yogurt. Cooked slowly in a clay tandoor.

Tandoor-baked cubes of boneless chicken breast marinated in chef’s aromatic spices.

Chicken marinated in yogurt, ginger, garlic, and aromatic spices. Baked in a clay oven.

Chunks of chicken breast marinated in tempered yogurt sauce and baked in a tandoor. Curried in a creamy tomato butter base masala sauce with a mixture of spices.

Chicken prepared with chillies, hot spices, and vinegar (a spicy speciality).

Seasoned tilapia cooked in a tomato and cream of coconut sauce.

Chopped chicken stir-fried with onions, tomato, bell pepper, tangy masala sauce, and kadahi.

Tender chicken seasoned with blended yogurt, garam masala, curry leaves, chilis, and peppercorns. Cooked with tomatoes and onions.

Curried chicken served in a fresh ginger, onion, and tomato sauce.

Jumbo shrimp marinated overnight in olive oil, garlic, and Chef's special herb spices. Grilled and sautéed on tawa with curry spices.

Jumbo shrimp sautéed with a robust spice mix and cooked on a low fire. Served with dry roasted spices, onions, capsicum, and fresh tomatoes.

Lightly spiced curried chicken cooked with fresh chopped spinach.

Spicy curried chicken with crushed black pepper, cayenne sauce, and curry leaves.

Lobster cooked with shiitake mushrooms, chopped onions, garlic, and white wine.

Chunks of chicken breast marinated in tempered yogurt sauce and baked in a tandoor. Curried in a creamy tomato base masala sauce with a mixture of spices.

Spicy lamb prepared with chilis, hot spices, and vinegar.

Lamb cubes cooked with fresh herbs, tomatoes, and spices.

Cubes of bone-in muttion delicately cooked with aromatic spices. Curried with methi (fenugreek), fresh coriander, and various subtle spices.

Delicious bone-in goat curry cooked in an aromatic sauce. Garnished with fresh green chilis and fresh coriander leaves.

Seasoned lamb cooked with fresh spinach and chef's special herbal spices.

Lamb mildly marinated in cashmere spices. Served with yogurt, aromatic seasoning, and saffron-almond sauce.

Cubes of lamb marinated in ground black pepper and ginger-garlic sauce. Cooked with fresh herbs.

Lean chunks of lamb cooked in a rich sauce with stone-ground aromatic herbs.

Cut okra sautéed and cooked with tomato, onion, and spices.

Cheese and vegetable dumplings simmered in a cream and almond sauce.

Puffed, whole-wheat bread deep-fried and served with chef’s spices, potatoes, and sauce. *Rice not included.

String beans sautéed with coconut powder. Tempered with mustard seeds, cumin seeds, black gram dal, bengal gram dal, red chili, asafoetida, and fresh curry leaves.

Spicy assorted garden vegetables sautéed with onions and peppers.

Fresh garden vegetables, nuts, and raisins with a touch of aromatic cream sauce.

Whole baby eggplant stuffed with roasted spices. Simmered in peanut-seasoned coconut sauce.

Lentils cooked in a ginger-garlic blend and seasoned with cumin seeds and asafoetida.

Whole buttered black lentils slow-cooked overnight. Tempered with ginger, garlic, tomato, and chef's spices.

Cubes of homemade cheese sautéed and curried in a creamy masala sauce.

Garbanzo beans sautéed with flavorful spices and served in kadai.

Potatoes, cauliflower, and green peas cooked in a tomato and onion sauce.

Baby spinach and cubes of homemade cheese sautéed with creamy curry sauce.

Crepe made with rice and lentil batter with diced onions.

Cream of rice cooked delicately with South Indian spices.

Crepe made with rice flour, cream of wheat batter, and onions.

Crepe made with rice flour and cream of wheat batter. Stuffed with potatoes.

Dosa crepe stuffed with seasoned spring onions, onions, carrots, and cauliflower.

(3 pc.) Ground lentils mixed with spices and deep fried.

(3 pc.) Steamed rice cakes.

Made from fermented rice and lentil batter. Embedded with tomatoes, onions, ginger, and jalapeños.

Dosa crepe seasoned with coconut and tomato. Stuffed with seasoned potatoes.

Crepe made with rice and lentil batter stuffed with seasoned potatoes.

Crepe made with rice and lentil batter.

Tandoor-baked cubes of boneless chicken breast marinated in chef’s aromatic spices.

Chicken marinated in yogurt, ginger, garlic, and aromatic spices. Baked in a clay oven.

Lightly spiced curried chicken cooked with fresh chopped spinach.

Chopped chicken stir-fried with onions, tomato, bell pepper, tangy masala sauce, and kadahi.

Curried chicken served in a fresh ginger, onion, and tomato sauce.

Spicy curried chicken with crushed black pepper, cayenne sauce, and curry leaves.

Boneless chicken pieces pan-fried in corn flour batter, lemon, egg, red cashmere chili, and a spicy marinade.

Deep-fried chicken marinated in savory sauce.

Spicy lamb prepared with chilis, hot spices, and vinegar.

Seasoned lamb cooked with fresh spinach and chef's special herbal spices.

Chunks of lamb marinated overnight with chef's hand-picked spices. Baked in a clay oven.

Minced lamb blended with cilantro, onion, and fresh spices. Grilled on skewers.

Lamb chops marinated in nutmeg, cinnamon, and aromatic Indian herbs.

Steamed Basmati rice stir fried with mixed vegetables and chef's spices.

Basmati rice cooked to perfection with cumin seeds.

Basmati rice sautéed with ginger, onions, garlic, and yogurt. Steam-cooked with aromatic spices and served with lamb, chicken, mutton, shrimp, or fish.

Basmati rice sautéed with mixed vegetables, ginger, onions, garlic, and yogurt. Steam-cooked with aromatic spices.

Basmati rice simmered with flavorful spices and slow-cooked with saffron.

Steamed basmati rice.

Minced lamb blended with cilantro, onion, and fresh spices. Grilled on skewers.

Traditional Indian cracker/wafer.

Homemade yogurt.

Richly seasoned sweet mango relish.

Yogurt with grated cucumber.

Traditional Indian lentil chips seasoned with chef's spices and garnished with onion, tomato, and cilantro.

Mixed vegetables pickled with Indian herbs and spices.

Yogurt with bites of pineapple, nuts, and raisins.

Yogurt with tomato and mint.

(1) Chapathi.

Naan bread stuffed with a (3)-cheese blend and tandoor baked.

Naan stuffed with chopped tandoori tikka.

Naan stuffed with minced lamb, herbs, and spices.

Delicious whole-wheat bread stuffed with finely chopped onions and spices.

Whole-wheat bread stuffed with goat cheese, raisins, and green herbs.

Unleavened whole-wheat bread baked in a tandoor.

White flour bread stuffed with fresh rosemary and brushed with olive oil.

Multi-layered whole-wheat bread baked in a tandoor and seasoned with butter.

Naan stuffed with raisins, nuts, and cherry.

Whole-wheat bread stuffed with freshly chopped mint leaves and spices.

Traditional soft leavened bread made in a tandoor with white flour.

Leavened white flour bread stuffed with garlic, spices, and melted butter.

Whole-wheat bread stuffed with tempered potatoes, green peas, and spices.

Deep-fried and puffed whole-wheat bread.

Your choice of mango or vanilla ice cream.

Traditional Indian homemade ice cream with pistachio.

Cottage cheese patties simmered in thickened sweet milk.

Freshly grated carrot cooked over night with butter and milk. Sweetened and seasoned with aromatic dessert spices.

Deep-fried condensed milk dumpling in a honey syrup and garnished with pistachio.

Traditional Indian rice pudding made from basmati rice and milk. Seasoned with green cardamom. Topped with nuts and raisins.

(12 oz.) To-go cup. Traditional mango-milk shake.

(12 oz.) To-go cup. Salted yogurt drink seasoned with ground cumin seeds.

(12 oz.) To-go cup. Sweetened yogurt drink seasoned with aromatic kewda water.

(20 oz.) To-go cup. Your choice of sweet or unsweet tea.

(20 oz.) To-go cup.

(12 oz.) To-go cup. Traditional Indian spiced tea with milk.

(12 oz.) To-go cup. Your choice of cranberry, pineapple, orange, or mango juice.

(20 oz.) Your choice of drink.

(12 oz.) To-go cup. Refreshing, chilled mango-yogurt drink.