Chicken breast kabab, basil cream cheese marinade, and mesquite slow roast.

Corn tortilla, tandoori chicken or lamb, yogurt aioli, and pickled onions.

House-made cheese and marinated with soy and chili sauce.

Mix greens, seasonal fruits, and roasted walnuts, with house mango dressing.

Crisp turnovers stuffed with goat cheese, spiced potatoes, and peas. 2 pieces.

Flash fried Brussels, house-made cheese, and sauteed red onions.

Whitefish filet coated tempura served with yogurt aioli.

Mesquite slow roasted kebab.

Panfried scallops with Ajwain seeds, squash, and mint coconut broth.

2 pieces.

Yellow or black.

Cream of spinach with herbs and spices.

Chicken breast cooked in a clay oven simmered in tomato-yogurt sauce.

Juicy chunks of lamb cooked in traditional Indian curry sauce.

Traditional chicken marinated in Indian spices and cooked in our clay oven.

Baby back ribs with stir-fried veggies and garlic naan.

Shrimp moiley curry over brown rice.

Tandoori style chicken salad with greens curried vermicelli pico de gallo and mango tortilla chips.

Radhika tropical salmon salad tandoori baked salmon over mixed greens with seasonal fruits, walnuts, and house mango dressing.

Mesquite charred chicken breast and creamy yogurt masala sauce.

Choice of chicken or lamb cooked in a classic fiery sauce.

Chicken and mesquite charred, marinated with ginger, turmeric, and tandoori spices.

Basmati rice cooked with seasonal seafood, mint curry leaves, garlic, ginger, and Kashmiri chilies.

Whitefish filet pan fried, curry leaves, coconut milk, and pineapple chunks.

Tossed with garlic, madras curry powder, mushrooms, and a wine reduction.

Tender pork ribs, marinated in coconut milk, coriander, cumin, and cardamom, with a side of house mango salsa.

Cooked in coconut masala sauce.

Kashmiri style lamb curry.

Chicken breast cooked with bananas, dry fruit paste, and very mild herb and spices served with fresh chilies naan.

Squash, veggie, cottage cheese croquettes, simmered in almond, and cashew broth.

A blend of a mildly spiced chicken breast, fennel, dry fenugreek, and apricots, topped with crushed red potatoes.

Slowly cooked with dry ginger, fennel, Kashmiri chilies, asafetida, and mustard onion seed, topped with house yogurt sauce. Served with naan.

Seasoned basmati rice, stir fried with chicken, vegetables, or lamb.

Spinach with homemade cheese cubes or potatoes.

Cauliflower and potatoes.

Veggies cooked with almonds, cashews, and cream sauce.

Daal yellow or makhani.

Choose from an assortment of naans and parantha.