Ashiana Indian Restaurant

All bread is freshly made to order & with your choice of plain or stuffed with either onion, garlic, paneer, nuts, lamb, so tomatoes, mint or fenugreek. You also have a choice of either white or whole wheat.

All bread is freshly made to order & with your choice of plain or stuffed with either onion, garlic, paneer, nuts, lamb, so tomatoes, mint or fenugreek. You also have a choice of either white or whole wheat.

All bread is freshly made to order & with your choice of plain or stuffed with either onion, garlic, paneer, nuts, lamb, so tomatoes, mint or fenugreek. You also have a choice of either white or whole wheat.

All bread is freshly made to order & with your choice of plain or stuffed with either onion, garlic, paneer, nuts, lamb, so tomatoes, mint or fenugreek. You also have a choice of either white or whole wheat.

All bread is freshly made to order & with your choice of plain or stuffed with either onion, garlic, paneer, nuts, lamb, so tomatoes, mint or fenugreek. You also have a choice of either white or whole wheat.

All biryani served with raita & salad.

All biryani served with raita & salad.

All biryani served with raita & salad.

All biryani served with raita & salad.

All biryani served with raita & salad.

All biryani served with raita & salad.

All biryani served with raita & salad.

All biryani served with raita & salad.

All vegetarian specialties served with fresh naan & rice. Home-made cheese cubes in a mildly spiced, rice creamy tomato sauce.

All vegetarian specialties served with fresh naan & rice. Cabbage stir-fried with dry lentils, mustard seeds and curry leaves.

All vegetarian specialties served with fresh naan & rice. Fresh spinach cooked with mild spices & finished with a touch of cream.

All vegetarian specialties served with fresh naan & rice. Succulent rolls of homemade cheese, vegetables, and nuts, deep-fried, simmered in mildly spiced cashew nut sauce.

All vegetarian specialties served with fresh naan & rice. A garden fresh combination of vegetables and nut cooked in a rich cashew nut sauce.

All vegetarian specialties served with fresh naan & rice. Pulp from charbroiled eggplant sautéed with onions, garlic and fresh tomatoes.

All vegetarian specialties served with fresh naan & rice. Mushrooms, peas and home-made cheese sautéed butter with aromatic spices.

Mustard greens cooked with ginger and garlic served with makki ki roti.

All vegetarian specialties served with fresh naan & rice. Fresh spinach and fenugreek cooked with potatoes.

Fresh vegetables & home-made cheese cubes with ginger garlic, onions and tomatoes.

All vegetarian specialties served with fresh naan & rice. Zucchini sautéed with tomatoes, peppers, and spices.

All vegetarian specialties served with fresh naan & rice. Fresh okra sautéed with onions, garlic, and tomatoes.

All vegetarian specialties served with fresh naan & rice. Mildly spiced baby corn and mushroom garnished with fenugreek leaves.

Cauliflower and potatoes, cooked with ginger, garlic and tomatoes.

All vegetarian specialties served with fresh naan & rice. Chef’s family recipe - slow fire cooked black lentils with garlic, ginger and tomatoes.

A mixture of five lentils finished with butter and roast cumin.

All vegetarian specialties served with fresh naan & rice. Chickpeas tender cooked, then sautéed in dry masala served with puri.

All vegetarian specialties served with fresh naan & rice. Minced soya cooked with tomatoes and coriander.

All vegetarian specialties served with fresh naan & rice. Garden fresh mushroom, matter, malai and methi in a combination of Indian masalas.

All vegetarian specialties served with fresh naan & rice. Grated home-made cheese with peas and Indian spices.

All entrees are served as meals with vegetable of the day, vegetable biryani & naan. Assorted marinated vegetables, homemade cheese, and pineapple, broiled in tandoor.

All entrees are served as meals with vegetable of the day, vegetable biryani & naan. Tender rolls of soya and paneer mince mixed with mild spices.

All entrees are served as meals with vegetable of the day, vegetable biryani & naan. Marinated with ginger, garlic and mild spices.

All entrees are served as meals with vegetable of the day, vegetable biryani & naan. French cut lamb tenderloin marinated with ginger, garlic and mild spices.

All entrees are served as meals with vegetable of the day, vegetable biryani & naan. Tender rolls of succulent minced chicken mixed with ginger, garlic and green chilies.

All entrees are served as meals with vegetable of the day, vegetable biryani & naan. Lamb loin medallions marinated with ginger, garlic and spices.

All entrees are served as meals with vegetable of the day, vegetable biryani & naan. Spring chicken with a mace and saffron marinade.

All entrees are served as meals with vegetable of the day, vegetable biryani & naan. Boneless morsels of chicken breast in a yogurt and saffron marinade.

All entrees are served as meals with vegetable of the day, vegetable biryani & naan. Tender rolls of succulent minced lamb, mixed with ginger, garlic, and green chilies.

All entrees are served as meals with vegetable of the day, vegetable biryani & naan. All entrees are served as meals with vegetable of the day, vegetable biryani & naan.

All entrees are served as meals with vegetable of the day, vegetable biryani & naan. Jumbo prawns marinated in a ginger garlic sauce.

All entrees are served as meals with vegetable of the day, vegetable biryani & naan. Served with mushroom biriyani, garlic spinach, and a fresh vegetable.

All entrees are served as meals with vegetable of the day, vegetable biryani & naan. Tilapia, salmon, and prawns accompanied with a selection of sauces.

Served for two people with a choice of soup or field green salad of the day and dessert. Lamb Rogan josh, chicken tikka masala, prawn bhuna, navrattan korma, peas pulao, naan, raita, and dessert.

An exciting variety of tandoori specialties consisting of seekh kabab, tandoori chicken, prawns, daal ashiana, saag paneer, peas pulao, naan, raita, and dessert.

Bengan bhartha, navrattan korma, saag paneer, daal ashiana, lachedar paratha, peas pulao, raita.

Tandoori platter of prawns, salmon, and sea bass served with daal pancham, aloo gobi, cucumber salad, naan, rice, raita, and cucumber salad.

Tandoori boneless meat morsels cooked in a creamy tomato sauce.

Tender boneless meat with fresh vegetables.

Boneless meat cooked with lots of ginger, garlic, onion, fresh tomatoes and aromatic spices.

Tandoori meat breast cooked with a creamy sauce of cashews, almonds and cardamom.

Boneless meat cooked with a hint of coconut and poppy seeds.

Boneless meat cooked with spinach and fresh vegetables.

Boneless meat cooked with potatoes and hot marinated whole spices.

Boneless meat cooked with fresh black pepper and garnished with curry leaves.

Boneless meat is stir-fried with spices and green pepper in a heavy cast iron wok.

Tandoori chicken in a creamed tomato and fenugreek sauce.

Ground lamb cooked with fresh aromatic spices, red onions, tomatoes and peas.

One of our chef’s favorite dishes. Lamb chops cooked in tandoor and served with fresh spinach sauce.

Fillet of tilapia cooked in creamy coconut and mustard sauce.

Spring chicken with a mace and saffron marinade.

Tandoori boneless meat morsels cooked in a creamy tomato sauce.

Chicken seasoned with spices dipped in batter and deep fried.

Carrot pudding served warm, garnished with roasted almonds.

Ashiana’s famous indian tres leches. Layers of toasted bread and pistachio cream garnished with almonds.

Soft homemade cheese patties served in a saffron crème sauce garnished with pistachios.

Traditional Indian rice pudding.

Soft homemade cheese balls soaked in saffron syrup and served warm.

Made from the finest Alphonso mangos from Bombay.

The authentic Indian frozen ice cream served with rose essence.

The authentic Indian frozen ice cream served with rose essence.

Saffron or mango an Indo-french version of the classic creme brulee.

Ashiana’s famous Indian tres leches. Layers of toasted bread and pistachio cream garnished with almonds.

Fillet of tilapia cooked in creamy coconut and mustard sauce.

Soft homemade cheese patties served in a saffron creme sauce garnished with pistachios.

Mushrooms, peas, and home-made cheese sauteed butter with aromatic spices.

An Indo Chinese crispy coated boneless chicken dish served in a spicy and tangy sauce.

Boneless chicken cubes marinated in chili sauce.

Boneless morsels of chicken breast in a yogurt and saffron marinade.

An Indo Chinese crispy coated fried cauliflower florets which are then tossed in a sweet and tangy manchurian sauce.

A unique blend of mixed baby green, tomatoes, homemade cheese, toasted almond slivers, and house dressing.

A salad consisting of tandoori prawns over mixed greens, topped with yogurt, and spices.

Small, tender pieces of tandoori chicken over mixed greens, topped with yogurt, and spices.

A medley of chickpeas, potatoes, and flour crisps, topped with chutney, and yogurt dressing.

The fast food of India panipuri, shivpuri, bhelpuri, and papri chat.

Marinated portobello mushroom grilled over glowing charcoals served with mildly spiced home-made cheese, sweet peppers, and red onion.

Cubes of home-made cheese cooked with an aromatic blend of spices and diced sweet peppers, red onions, and tomatoes in a sweet, and sour sauce.

Whole button mushrooms are pan-seared with diced bell peppers and tomatoes in a spicy hot sauce.

Served with sweet and sour cranberry-orange sauce.

Jumbo lump crab sautéed with fresh curry leaves.

Mildly spiced jumbo lump crabmeat in a whole pepper served with saffron tomato sauce.

Savory patties mixed with cilantro, peppers, and spices.

Boti kabab, murgh malai, and prawns broiled in tandoor and served with mint, and pomegranate chutney.

Tandoori prawns and salmon served with sweet onion and white wine sauce.

Whipped yogurt with shredded cucumbers, carrots, and mint, and seasoned with roasted cumin.

Home-made cheese cubes in a mildly spiced, and rich creamy tomato sauce.

Cabbage stir-fried with dry lentils, mustard seeds, and curry leaves.

Fresh spinach cooked with mild spices and finished with a touch of cream.

Succulent rolls of homemade cheese, vegetables, and nuts, deep-fried, and simmered in mildly spiced cashew nut sauce.

A garden fresh combination of vegetables and nut cooked in a rich cashew nut sauce.

Pulp from charbroiled eggplant sautéed with onions, garlic, and fresh tomatoes.

Mushrooms, peas, and home-made cheese sauteed butter with aromatic spices.

Mustard greens cooked with ginger and garlic served with makki ki roti, dahi sada, and gurh.

Fresh spinach and fenugreek cooked with potatoes.

Fresh vegetables and home-made cheese cubes with ginger-garlic, onions, and tomatoes.

Zucchini sauteed with tomatoes, peppers, and spices.

Mildly spiced baby corn and mushroom garnished with fenugreek leaves.

Cauliflower and potatoes, cooked with ginger, garlic, and tomatoes.

Chef’s family recipe: slow fire cooked black lentils with garlic, ginger, and tomatoes.

A mixture of five lentils finished with butter and roast cumin.

Chickpeas tender cooked, then sauteed in dry masala served with puri aloo Tikki.

Minced soya cooked with tomatoes and coriander.

Garden fresh mushroom, matter, malai, and methi in combination of Indian masalas.

Grated home-made cheese with peas and Indian spices.

Assorted marinated vegetables, homemade cheese, and pineapple, and broiled in tandoor.

Tender rolls of soya and paneer mince mixed with mild spices.

Marinated with ginger, garlic, and mild spices.

French cut lamb tenderloin marinated with ginger, garlic, and mild spices.

Tender rolls of succulent minced chicken mixed with ginger, garlic, and green chilies.

Lamb loin medallions marinated with ginger, garlic, and spices.

Spring chicken with a mace and saffron marinade.

Boneless morsels of chicken breast in a yogurt and saffron marinade.

Tender rolls of succulent minced lamb, mixed with ginger, garlic, and green chilies.

Cubes of chicken breast marinated in a ginger-garlic cream sauce.

Jumbo prawns marinated in a ginger garlic sauce.

Topped with garlic spinach.

Tilapia, salmon, and prawns accompanied by a selection of sauces.

Serves two people. Choice of soup or salad of the day lamb Rogan josh, chicken tikka masala, prawn bhuna, nav rattan korma, peas pulao, naan, raita, and dessert.

Serves two people. An exciting variety of tandoori specialties consisting of seekh kabab, tandoori chicken, prawns, daal Ashiana, saag paneer, peas pulao, naan, raita, and dessert.

Serves two people. Choice of soup or salad of the day began bhartha, nav rattan korma, saag paneer, daal Ashiana, cheddar paratha, peas pulao, raita, and dessert.

Serves two people. Tandoori platter of prawns, salmon, and sea bass served with daal Panchami, aloo gobi, cucumber salad, naan, rice, raita, and dessert.

Spring chicken with a mace and saffron marinade.

Tandoori boneless meat morsels cooked in a creamy tomato sauce.

Chicken seasoned with spices dipped in batter and deep-fried.

Tandoori boneless meat morsels cooked in a creamy tomato sauce.

Tender boneless meat with fresh vegetables.

Boneless meat cooked with lots of ginger, garlic, onion, fresh tomatoes, and aromatic spices.

Tandoori meat breast cooked with a creamy sauce of cashews, almonds, and cardamon.

Boneless meat cooked with a hint of coconut and poppy seeds.

Boneless meat cooked with spinach and fresh vegetables.

Boneless meat cooked with potatoes and hot marinated whole spices.

Boneless meat cooked with fresh black pepper and garnished with curry leaves.

Boneless meat is stir-fried with spices and green pepper in a heavy cast iron wok.

Tandoori chicken in a creamed tomato and fenugreek sauce.

Ground lamb cooked with fresh aromatic spices, red onions, tomatoes, and peas.

Lamb chops cooked in tandoor and served with fresh spinach sauce.

Fillet of tilapia cooked in creamy coconut and mustard sauce.

Carrot pudding served warm, garnished with roasted almonds.

Ashiana’s famous Indian tres leches. Layers of toasted bread and pistachio cream garnished with almonds.

Soft homemade cheese patties served in a saffron creme sauce garnished with pistachios.

Traditional Indian rice pudding.

The authentic Indian frozen ice cream served with rose essence.

Soft homemade cheese balls soaked in saffron syrup and served warm.

Made from the finest Alphonso mangos from Bombay.

The authentic Indian frozen ice cream served with rose essence.

Saffron or mango an Indo-French version of the classic creme brulee.

Fresh spinach cooked with mild spices and finished with a touch of cream.

Home-made cheese cubes in a mildly spiced, rice creamy tomato sauce.

Cabbage stir-fried with dry lentils, mustard seeds and curry leaves.

Fresh spinach cooked with mild spices and finished with a touch of cream.

Succulent rolls of homemade cheese, vegetables, and nuts, deep-fried, simmered in mildly spiced cashew nut sauce.

A garden fresh combination of vegetables and nut cooked in a rich cashew nut sauce.

Pulp from charbroiled eggplant sautéed with onions, garlic and fresh tomatoes.

Mushrooms, peas and home-made cheese sautéed butter with aromatic spices.

Mustard greens cooked with ginger and garlic served with makki ki roti, dahi sada and gurh.

Fresh spinach and fenugreek cooked with potatoes.

Fresh vegetables and home-made cheese cubes with ginger garlic, onions and tomatoes.

Zucchini sautéed with tomatoes, peppers, and spices.

Fresh okra sautéed with onions, garlic and tomatoes.

Mildly spiced baby corn and mushroom garnished with fenugreek leaves.

Cauliflower and potatoes, cooked with ginger, garlic and tomatoes.

Chef’s family recipe: slow fire cooked black lentils with garlic, ginger and tomatoes.

A mixture of five lentils finished with butter and roast cumin.

Chickpeas tender cooked, then sautéed in dry masala served with puri aloo tikki.

Minced soya cooked with tomatoes and coriander.

Assorted marinated vegetables, homemade cheese, and pineapple, broiled in tandoor.

Tender rolls of soya and paneer mince mixed with mild spices.

Marinated with ginger, garlic and mild spices.

French cut lamb tenderloin marinated with ginger, garlic and mild spices.

Tender rolls of succulent minced chicken mixed with ginger, garlic and green chilies.

Lamb loin medallions marinated with ginger, garlic and spices.

Spring chicken with a mace and saffron marinade.

Boneless morsels of chicken breast in a yogurt and saffron marinade.

Tender rolls of succulent minced lamb, mixed with ginger, garlic, and green chilies.

Cubes of chicken breast marinated in a ginger-garlic cream sauce.

Jumbo prawns marinated in a ginger garlic sauce.

Topped with garlic spinach.

Tilapia, salmon and prawns accompanied with a selection of sauces.

Serves two person. Choice of soup or salad of the day lamb roghan josh, chicken tikka masala, prawn bhuna, navrattan korma, peas pulao, naan, raita, and dessert.

Serves two person. Choice of soup or salad of the day an exciting variety of tandoori specialties consisting of seekh kabab, tandoori chicken, prawns, daal ashiana,, saag paneer, peas pulao, naan, raita, and dessert.

Serves two person. Choice of soup or salad of the day bengan bhartha, navrattan korma, saag paneer, daal ashiana, lachedar paratha, peas pulao, raita, and dessert.

Serves two person. Choice of soup or salad of the day tandoori platter of prawns, salmon, and sea bass served with daal pancham, aloo gobi, cucumber salad, naan, rice, raita, dessert.

An Indo Chinese crispy coated boneless chicken dish served in a spicy, tangy sauce.

Boneless chicken cubes marinated in chili sauce

Boneless morsels of chicken breast in a yogurt NS Saffron marinade

An Indo Chinese crispy coated fried cauliflower florets which are then tossed in a sweet & tangy Manchurian sauce.

A unique blend of mixed baby green, tomatoes, homemade cheese, toasted almond slivers and house dressing.

A salad consisting of tandoori prawns over mixed greens, topped with yogurt and spices.

Small, tender pieces of tandoori chicken over mixed greens, topped with yogurt and spices.

A medley of chickpeas, potatoes, and flour crisps, topped with chutney and yogurt dressing.

The “fast food” of India panipuri, sevpuri, bhelpuri, and papri chat.

Marinated portobello mushroom grilled over glowing charcoals served with mildly spiced home-made cheese, sweet peppers and red onion.

Cubes of home-made cheese cooked with an aromatic blend of spices and diced sweet peppers, red onions, and tomatoes in a sweet and sour sauce.

Whole button mushrooms pan seared with diced bell peppers and tomatoes in a spicy hot sauce.

Served with sweet and sour cranberry orange sauce.

Jumbo lump crab sautéed with fresh curry leaves.

Mildly spiced jumbo lump crabmeat in a whole pepper served with saffron tomato sauce.

Flaky pastry stuffed with your choice of delicately spiced potatoes, peas, and herbs aloo, minced lamb, or white lump.

Savory patties mixed with cilantro, peppers, and spices.

Your choice of assorted vegetables, paneer, onion, or chicken, seasoned with spices, dipped in batter and deep fried.

Boti kabab, murgh malai and prawns broiled in tandoor and served with mint and pomegranate chutney.

Tandoori prawns and salmon served with sweet onion and white wine sauce.

Whipped yogurt with shredded cucumbers, carrots, and mint, seasoned with roasted cumin, also wonderful eaten as a cold soup.

If you would like to substitute regular naan for a stuffed one

Tandoori boneless meat morsels cooked in a creamy tomato sauce.

Tender boneless meat with fresh vegetables.

Boneless meat cooked with lots of ginger, garlic, onion, fresh tomatoes and aromatic spices.

Tandoori meat breast cooked with a creamy sauce of cashews, almonds and cardamon.

Boneless meat cooked with a hint of coconut and poppy seeds.

Boneless meat cooked with spinach and fresh vegetables.

Boneless meat cooked with potatoes and hot marinated whole spices.

Boneless meat cooked with fresh black pepper and garnished with curry leaves.

Boneless meat stir fried with spices and green pepper in a heavy cast iron wok.

Tandoori chicken in a creamed tomato and fenugreek sauce.

Ground lamb cooked with fresh aromatic spices, red onions, tomatoes and peas.

One of our chef’s favorite dishes. Lamb chops cooked in tandoor and served with fresh spinach sauce.

Fillet of tilapia cooked in creamy coconut and mustard sauce.

Carrot pudding served warm, garnished with roasted almonds.

Ashiana’s famous Indian “tres leches”. Layers of toasted bread and pistachio cream garnished with almonds.

Soft homemade cheese patties served in a saffron crème sauce garnished with pistachios.

Traditional Indian rice pudding.

The authentic Indian frozen ice cream served with rose essence.

Soft homemade cheese balls soaked in saffron syrup and served warm.

Flavors of ice cream, choose from: mango, strawberry, vanilla, chocolate, fig, date, chai, coffee, or ginger.

Made from the finest “Alphonso” mangos from bombay.