TAGMO Indian Restaurant - 226 Front St

Basmati rice cooked with carrots, cauliflowers, peas, cumin seeds, and green chilies served with carrot, pickle, and papadum.

Potato and (2) onion fritters in a yogurt-ginger sauce spiced with cumin seeds, garam masala, and cilantro.

Slow-cooked spinach with fenugreek leaves and homemade Indian cheese.

Delhi sauteed cauliflower, peas, cumin seeds, and green chilies.

(3) Maharashtrian crispy tapioca cakes with potatoes, roasted peanuts, green chilies, and cilantro with tamarind chutney and mint yogurt chutney.

Crimini mushrooms, sweet corn, onions, and whole red chilies simmered in a coconut milk-curry leaf gravy.

(5) Gujarati cold noodles made of chickpea flour and yogurt. Rolled with coconut and cilantro and topped with mustard seeds, cilantro chutney, sesame seeds, and curry leaf.

Dehli street salad with chickpeas, jicama, mangoes, cucumbers, and potato crisps in Devil's chutney.

Slow-cooked lentils.

Crispy potatoes, onions, and bell peppers tossed in a tamarind-cilantro chutney and topped with aloo bhujia.

Fried lentil dumpling soaked in yogurt, tamarind chutney, and cilantro chutney topped with aloo bhujia and fresh cilantro.

(2) Kashmiri lamb meatballs simmered in lamb stock, yogurt, green chilies, and caramelized onions.

Boneless chicken thighs stewed in a clinatro-yogurt sauce with hints of mint, garlic, and ginger.

Tandoori chicken in tomato-cashew cream gravy with ghee, pickled onions, and cilantro.

Slow-cooked goat with cracked wheat, lentils, 32-spice blend, cilantro, and caramelized onions. Served with toasted baguette slices.

(4) Minced chicken patties with ginger and green chilies with mustard aioli, cilantro, and pickled onions.

Tamil pan-fried flounder with rice flour curst, whole red chilies, ginger, and garlic. Served with coconut chutney and cilantro.

(4) Sauteed prawns in tomato curry with Kashmiri ground red chilies, peanuts, coconut, and potatoes.

(4) Tamil ghee-roasted prawns with Kashmiri ground red chilies, tamarind, and yogurt on uttapam. Served with cilantro and coconut chutney.

Jumbo lump crab, onions, and green chilies fried and served with pickled onions and house mango chutney.

Pain de mie bread grilled and served with tomatoes, cilantro, chutney, and tamarind chutney. Served with paneer and cheddar melt with cilantro and onin.

Pain de mie bread grilled and served with tomatoes, cilantro, chutney, and tamarind chutney. Served with minced chicken with cilantro, onions, and ginger.

Pain de mie bread grilled with your choice of protein and served with tomatoes, cilantro, chutney, and tamarind chutney. Served with cauliflower, peas, carrots, potatoes, sev, and caramelized onions.

Lemon and tumeric-marinated prawns, lettuce, and chickpeas wrapped in (1) Malabar paratha.

Rice and lentil pancake served with coconut chutney.

Fried wheat pastries stuffed with spiced potatoes and peas. Served with cilantro chutney and tamarind chutney.

Potatoes deep-fried and seasoned with garam masala. Served with chili ketchup.

(2) Indian flatbread with wheat flour, vegetable oil, and fenugreek leaves. Brushed with ghee.

Pearled chickpea flour in yogurt sauce with dried mint and roasted cumin.

(1) Indian flatbread with wheat flour and vegetable oil. Brushed with ghee.

Basmati rice with cinnamon, bay leaves, and cardamom.

(6 pc.) Tasting of housemade Indian sweets.

Indian cardamom ice cream with rice noodles, basil seeds, mango gelee, and rose milk.

Custard cream flavored with cardamom and black tea. Served with chocolate crackle cookies. Contains gelatin.**

Cardamom rice pudding with strawberries and blueberries tossed in Roohafza syrup.

Fresh mango puree mixed with yogurt and milk, served over rice.

Lemon soda, fresh tamarind, mango puree, and lime.

By the bottle.

Your choice of drink.

Your choice of style tea.

Black tea steeped in fresh ginger, cardamom, and whole milk.

Your choice of drink.

(3) Maharashtrian crispy tapioca cakes with potatoes, roasted peanuts, green chilies, and cilantro. Served with tamarind chutney and mint yogurt chutney.

Slow-cooked goat served with cracked wheat, lentils, 32-spice blend, cilantro, and caramelized onions. Served with toasted baguette slices.

(6) Fried wheat pastries stuffed with spiced potatoes and peas. Served with cilantro chutney and tamarind chutney.

Fried potatoes seasoned with garam masala served with chili ketchup.

Fried lentil dumplings soaked in yogurt, tamarind chutney, and cilantro chutney topped with aloo bhujia and fresh cilantro.

Puffed rice, peanuts, wheat crackers, onions, tomato, cilantro, and tamarind chutney.

Cauliflower, peas, carrots, potatoes, caramelized onions, tomatoes, and tamarind cilantro chutney. Served with your choice of dipping sauce and side.

Minced chicken and cheddar spiced with ginger, cilantro, and onions served with chili ketchup dipping sauce and your choice of side.

Paneer, cheddar cheese, onions, cilantro, tomatoes, and tamarind-cilantro chutney. Served with tomato-cashew cream dipping sauce and your choice of side.

Egg omelet with green chilies, onions, cilantro, tomatoes, and tamarind-cilantro chutney. Served with chili ketchup dipping sauce and your choice of side.

Savory rice pancake topped with coconut chutney, cilantro, and (4) Tamil ghee-roasted prawns marinated in Kashmiri ground red chilies.

Savory chickpea flour pancake with onions, green chilies, and ginger. Served cilantro chutney and tamarind chutney.

Poached eggs simmered in a tomato-cashew cream curry with yogurt, green chilies, red chili powder, onions, ginger, and cilantro. Served with Malabar paratha and rice.

Slow-cooked spinach with fenugreek leaves and homemade Indian cheese. Served with methi paratha and rice.

(4) Sautéed prawns in tomato curry with Kashmiri ground red chilies peanuts, coconut, and potatoes. Served with rice.

Potato and (2) onion fritters in a yogurt-ginger sauce spiced with cumin seeds, garam masala, and cilantro. Served with rice.

Boneless chicken thighs stewed in cilantro-yogurt sauce with hints of mint, garlic, and ginger. Served with Malabar paratha and rice.

Basmati rice with cinnamon, bay leaves, and cardamom.

(2) Indian flatbread with wheat flour, vegetable oil, and fenugreek leaves. Brushed with ghee.

(1) Indian flatbread with wheat flour and vegetable oil. Brushed with ghee.

Grilled cabbage, carrots, mixed greens, and chickpeas in Devil's chutney.

Slow-cooked lentils.

(6 pc.) Tasting of housemade Indian sweets.

Indian cardamom ice cream with rice noodles, basil seeds, mango gelee, and rose milk.

Cardamom rice pudding with strawberries and blueberries tossed in Roohafza syrup.

Custard cream flavored with cardamom and black tea. Served with chocolate crackle cookies. Contains gelatin.**

Lemon soda, fresh tamarind, mango puree, and lime.

Your choice of drink.

By the bottle.

Black tea steeped in fresh ginger, cardamom, and whole milk.

Fresh mango puree mixed with yogurt and milk, served over ice.

Your choice of drink.

Your choice of style tea.

Slow-cooked goat served with cracked wheat, lentils, 32-spice blend, cilantro, and caramelized onions. Served with toasted baguette slices.

(3) Maharashtrian crispy tapioca cakes with potatoes, roasted peanuts, green chilies, and cilantro. Served with tamarind chutney and mint yogurt chutney.

Fried lentil dumplings soaked in yogurt, tamarind chutney, and cilantro chutney topped with aloo bhujia and fresh cilantro.

(6) Fried wheat pastries stuffed with spiced potatoes and peas. Served with cilantro chutney and tamarind chutney.

Puffed rice, peanuts, wheat crackers, onions, tomato, cilantro, and tamarind chutney.

Fried potatoes seasoned with garam masala served with chili ketchup.

(4) Sautéed prawns in tomato curry with Kashmiri ground red chilies peanuts, coconut, and potatoes. Served with rice.

Boneless chicken thighs stewed in cilantro-yogurt sauce with hints of mint, garlic, and ginger. Served with Malabar paratha and rice.

Poached eggs simmered in a tomato-cashew cream curry with yogurt, green chilies, red chili powder, onions, ginger, and cilantro. Served with Malabar paratha and rice.

Potato and (2) onion fritters in a yogurt-ginger sauce spiced with cumin seeds, garam masala, and cilantro. Served with rice.

Slow-cooked spinach with fenugreek leaves and homemade Indian cheese. Served with methi paratha and rice.

Minced chicken and cheddar spiced with ginger, cilantro, and onions served with chili ketchup dipping sauce. Your choice of side.

Paneer, cheddar cheese, onions, cilantro, tomatoes, and tamarind-cilantro chutney. Served with tomato-cashew cream dipping sauce and your choice of side.

Cauliflower, peas, carrots, potatoes, caramelized onions, tomatoes, and tamarind cilantro chutney. Served with your choice of dipping sauce and side.

Grilled cabbage, carrots, mixed greens, and chickpeas in Devil's chutney.

Slow-cooked lentils.

Grilled cabbage, carrots, mixed greens, and chickpeas in Devil's chutney.

(2) Indian flatbread with wheat flour, vegetable oil, and fenugreek leaves. Brushed with ghee.

(1) Indian flatbread with wheat flour and vegetable oil. Brushed with ghee.

Basmati rice with cinnamon, bay leaves, and cardamom.

Pain de mie bread grilled and served with tomatoes, cilantro, chutney, and tamarind chutney. Served with minced chicken with cilantro, onions, and ginger.

Pain de mie bread grilled and served with tomatoes, cilantro, chutney, and tamarind chutney. Served with paneer and cheddar melt with cilantro and onin.

Pain de mie bread grilled with your choice of protein and served with tomatoes, cilantro, chutney, and tamarind chutney. Served with cauliflower, peas, carrots, potatoes, sev, and caramelized onions.

Lemon and tumeric-marinated prawns, lettuce, and chickpeas wrapped in (1) Malabar paratha.

Savory rice and lentil pancake served with coconut chutney.

Fried wheat pastries stuffed with spiced potatoes and peas. Served with cilantro chutney and tamarind chutney.

Potatoes deep-fried and seasoned with garam masala served with chili ketchup.

(6 pc.) Tasting of housemade Indian sweets.

Indian cardamom ice cream with rice noodles, basil seeds, mango gelee, and rose milk.

Custard cream flavored with cardamom and black tea. Served with chocolate crackle cookies. Contains gelatin.**

Cardamom rice pudding with strawberries and blueberries tossed in Roohafza syrup.

Fresh mango puree mixed with yogurt and milk, served over ice.

Lemon soda, fresh tamarind, mango puree, and lime.

By the bottle.

Your choice of drink.

Your choice of style tea.

Black tea steeped in fresh ginger, cardamom, and whole milk.

Your choice of drink.