Sliced juicy lamb sauteed with black peppercorns, bell peppers, and onions.

Marinated shrimps with garlic and green chili glaze.

Cauliflower florets sauteed in a soy tomato garlic sauce.

Chicken morsels glazed in an Indo Chinese style zesty soy tomato sauce.

Dumplings of Himalayan origin. Served with sesame tomato sauce.

Dumplings of Himalayan origin. Served with sesame tomato sauce.

Chopped cucumber, tomato, onion, and tossed in chaat masala.

Chef’s special soup made of yellow lentils.

Tartly spiced onion fritters in a seasoned chickpea flour batter.

Seasoned potatoes and green peas in crisp turnovers.

Thin & Crispy Lentil Breads, Served with Mint Chutney (Gluten Free)

An assortment of shrimp, chicken, fish, and lamb yogurt ginger garlic marinade. Served either with seasonal vegetables or fresh spinach and potatoes.

Salmon fillets marinated in house ground spices. Served either with seasonal vegetables or fresh spinach and potatoes.

Jumbo shrimps in a yogurt ginger garlic marinade. Served either with seasonal vegetables or fresh spinach and potatoes.

Leg of lamb chunks yogurt ginger garlic marinade. Served either with seasonal vegetables or fresh spinach and potatoes.

Chicken breast chunks in a yogurt ginger garlic marinade. Served either with seasonal vegetables or fresh spinach and potatoes.

On the bone chicken marinated in a classic marinade. Served either with seasonal vegetables or fresh spinach and potatoes.

Minced vegetable and paneer croquettes in an aromatic saffron flavored sauce. Served with vegan basmati rice.

Cheese cubes with creamed spinach.

Mixed vegetables cooked in a nut-based light cream sauce.

Indian style cottage cheese cubes simmered in a classic makhni sauce.

Tofu and fresh spinach cooked in a coconut flavored sauce.

Tandoor roasted eggplant with chopped tomatoes, onions, ginger, and garlic.

Potatoes and cauliflower sauteed with ground spices.

Flash fried potatoes sauteed with fresh bell peppers and onions.

Fresh kale and eggplant sauteed with a slightly spiced pickling sauce.

Chopped okra with fresh bell peppers, onions, and dried mango powder.

Vegetables sauteed with fresh onions and bell peppers.

Slow simmered yellow lentils with an exotic glaze.

Chickpeas cooked in a traditional onion and tomato sauce.

Crab meat simmered in an onion, tomato, and cream based sauce.

Lamb morsels cooked in a yogurt, tomato, and onion based sauce.

Lamb morsels prepared in a tangy and very spicy garlicky and vinegary sauce.

Shrimp, scallops, and salmon cooked in a keralitestyle curry.

Chicken breast cubes simmered in an onion and tomato cream based sauce.

Shredded dark meat chicken in a classic makhni sauce.

Chicken morsels prepared with cilantro and nut-based sauce.

Chicken morsels cooked in a traditional curry sauce.

A medium spiced, steam cooked rice entree of Indus valley origin with saffron, biryani spices, and Irish water. Served with raita.

A medium spiced, steam cooked rice entree of Indus valley origin with saffron, biryani spices, and Irish water. Served with raita.

A medium spiced, steam cooked rice entree of Indus valley origin with saffron, biryani spices, and Irish water. Served with raita.

A medium spiced, steam cooked rice entree of Indus valley origin with saffron, biryani spices, and Irish water. Served with raita.

A medium spiced, steam cooked rice entree of Indus valley origin with saffron, biryani spices, and Irish water. Served with raita.

A medium spiced, steam cooked rice entree of Indus valley origin with saffron, biryani spices, and Irish water. Served with raita.

Naan with Garlic

Naan stuffed with Cheese

Whole Wheat Vegan Bread

Flat Bread Cooked in the Clay Oven

Raita, Mango Chutney and Achar (Mixed Pickle)