Vegetable dipped in seasoned chick pea batter and fried.

Spicy.

Homemade cheese curd with chickpea batter fried crispy and golden.

Crispy turnovers filled with mildly spiced potatoes and green peas.

Crumbled samosa topped with curried chick peas, chopped onions, tomatoes and chutneys.

A must try! Very light, fresh baby spinach battered with chick pea flour and flash fried. Delicious with tamarind chutney.

Paper thin slices of eggplant dusted with flour and fried until crispy. Seasoned with chaat masala and tamarind chutney.

Spicy. Cauliflower florets tossed in the chef's hot garlic sauce.

Crispy fried marinated cauliflower florets.

Spicy. Cabbage, carrots and bell pepper dumpling tossed in a spicy Indo-Chinese sauce.

Spicy. Fried homemade cheese curds tossed in a spicy Indo-Chinese sauce.

Minced chicken blended with spices and finely chopped then baked in the clay, tandoor, oven.

Spicy. Specially marinated fried chicken pieces.

Spicy. Batter fried chicken chunks tossed with bell peppers, onions and spicy sauce.

Crispy fried, thin slices of tilapia marinated in ginger, garlic and spices.

Battered prawns dredged in freshly grated coconut and deep fried.

Smoothly cooked yellow lentils, tempered with garlic, cumin, onion and tomato. Served with rice and naan.

A variety of lentils and legumes cooked with ginger, garlic, onion, tomatoes, a touch of cream and spices. A popular North Indian dish.

Garbanzo beans braised with chopped onion, tomatoes, cinnamon, ginger and garlic.

A "dry" preparation of okra sauteed with onion, tomatoes, and ground spices.

Potatoes and cauliflower tossed with onion, tomato and ground spices.

Potatoes cooked in creamy tomato sauce with cashew paste and Kashmiri chilis.

A creamy Mogul dish with stuffed paneer, a mild, white Indian cheese.

Paneer cooked in a creamy spinach sauce.

Soft paneer simmered in a creamy tomato sauce. Simply fantastic.

Green peas and paneer cooked in creamy onion sauce flavored with dry fenugreek leaves.

Fried cheesy vegetable and paneer cooked in a mild, creamy sauce.

A medley of nine vegetable and paneer cooked in a mild, creamy sauce.

A dry preparation of fresh mushrooms tossed with onions, peppers, tomatoes and ground spices.

Fried baby egg plants in a tangy sesame and peanut sauce. Excellent with biryani.

Mixed vegetables cooked in a moderately spiced onion and coconut sauce.

Spicy. An authentic South Indian, peppery tomato broth with mustard seed, garlic and curry leaves.

South Indian lentil chowder.

Special house soup made with chicken broth.

Creamy Indian style tomato soup.

Peppery lentil soup served with vegetables.

Mulligatawny soup with chicken.

Lettuce, sliced onion, lemon and chilis.

Indian salad of diced cucumber, onion, tomato, carrot and lettuce seasoned with black pepper, lemon juice and chaat masala.

Tikka masala is the most popular dish served in Indian restaurants all over the globe. The meat is marinated, broiled in the tandoor and finished in a creamy tomato sauce.

Korma is Mughlai cuisine and is a very mildly spices almond and cashew cream sauce.

Saag is a spinach and mustard greens based curry that is eaten in Indian with rice or bread. The greens are cooked with ginger garlic, onion and cream to create a rich sauce.

Spicy. Vindaloo is an Indo-Portuguese dish. Originally called 'carne de vinha d'alhos" it is a dish of meat, traditionally lamb, cooked with wine or vinegar and garlic served with diced potatoes in a spicy Goan curry made with ground, whole coriander, red chilis, vinegar.

A kadai, also spelled karahi - pronounced "kar-rai" - is a type of Indian wok. Your choice of meat is cooked in the kadaai with a blend of onion, bell peppers and a moderate blend of spices.

A specialty from Punjab - meat, pepper, onions and tomatoes tossed with a thick, sweet and spicy sauce.

Spicy. A spicy South Indian dish made with chopped onion, tomatoes and black pepper in a thick, spicy sauce.

Savory lentil donuts with ginger, chopped chilis and cilantro. Served with sambar and coconut chutney.

The ubiquitous South Indian crispy crepe made of ground rice and lentils. Served with sambar and coconut chutney. A masala dosa is filled with spiced onions mashed potatoes.

Dosa with a layer of spicy chutney inside.

A thin dosa-style crepe made with semolina (sooji) and rice flour spiced with ginger, pepper corns and chilis.

This is a thicker dosa that looks like a pancake. Served with sambar and chutney.

Uttappam topped with your choice of green chilis, onion, tomatoes, green peas, carrots, cheese or a mixture of all the toppings.

An especially rich dish for special occasions! Perfectly roasted chicken in a mild, creamy thick gravy with almond and cashews that was originally served to please Mughal emperors.

Another mughlai classic now popular all over the world. Shredded tandoori chicken braised in a thick, creamy tomato sauce with fenugreek and cilantro.

A curry from our chef' hometown of Madras, made with coconut and a milky spicy onion and tomato gravy.

Spicy. boneless chicken marinated in yogurt and Andhra garam masala the cooked with a homemade curry blend.

Spicy. An authentic South Indian recipe from Tamil Nadu. Strong black pepper flavor is accented with the chef's secret recipe of a dozen spices.

Spicy. a semi-dry curry from Andhra, kodi roast featured seared, marinated chicken served in a thick, spicy gravy.

Your choice of chicken or lamb. Tender meat cooked in a sauce with mint, cilantro coconut and spices from the nilgiri hills in Southern India.

Your choice of lamb or mutton. A traditional Kashmiri preparation of lamb or mutton with onions, tomatoes, ginger, cardamom and ground Kashmiri chili pepper.

A spicy, tangy fish curry flavored with fenugreek seeds, garlic and spicy red chilis. A typical South Indian meal served with rice.

A shrimp curry with ground poppy seeds, onions and chilis from Andhra State on India's eastern coast.

Your choice of fish or shrimp. A seafood curry from the konkan coast of western India. Fish or shrimp is prepared with ground coconut, green chilis, turmeric and crushed red pepper and tempered with mustard seeds.

Chicken leg quarters in the chef's blend of herbs and spices broiled in the clay tandoor oven.

Tandoor chicken breast marinated in yogurt and spices broiled in the tandoor.

Cubed chicken breast marinated in saffron, cream, mild spices, ginger and garlic skewered and broiled in the tandoor.

Tandoor broiled boneless chunks of lamb marinated in papaya juice, ginger and a homemade blend of spices.

Jumbo shrimp marinated in turmeric, mustard oil, fenugreek and spices.

Pieces of salmon fillet marinated in lemon juice, ginger, garlic and spices, skewered and broiled in the tandoor.

Season fish marinated in a blend of spices and grilled to perfection.

Mildly spiced basmati rice with your choice of jeera, whole cumin seeds, vegetables, and peas or Kashmiri style with fruit and nuts.

Basmati rice tossed with freshly grated coconut and tempered with mustard seed and curry leaves.

Traditional Indian bread baked in the tandoor.

Naan topped with chopped cilantro and garlic or Thai.

Naan filled with chopped garlic, onions and cilantro or grated coconut, cherries and nuts - sometimes called peshwari.

Naan filled with grated Indian cheese.

Deep fried whole wheat puffed bread.

This thin, whole wheat griddle-fried bread is also called pulka.

Whole wheat bread baked in the tandoor.

Multi-layered whole wheat bread from the tandoor.

Deep fried puffed white flour bread.

A basket of lacha paratha, garlic naan and buttered naan.

Bhatura served with channa masala.

Two poori served with South Indian mashed potato bhaji.

Traditional Indian favorite.

Strong, South Indian coffee made with milk.

Tea made with milk, flavored with spices.

Sweet with rose water or salty yogurt drink.

Mango pulp and yogurt drink.