Commonwealth Indian

Maryland jumbo crab lumps, lightly simmered in turmeric, coconut milk, red chili and royal cumin.

White asparagus bisque, butter naan.

Pureed yellow pea and tandoori squab.

Black truffle, gold potatoes, chutneys, and savory crackers.

Yogurt patty, figs, and charred leeks.

Crumbled cottage and mozzarella cheese, gram flour dipped.

Potatoes and carom seeds rolled pastry.

Freshly baked naan pizza with korma sauce, fresh mozzarella, and arugula or chicken.

Minced lamb kebob flavored with coriander leaf, ginger, clove powder, and spices.

Chicken seekh kebobs, israeli salad, grilled tomato and green chili sauce, emulsified parsley oil, naan.

Chicken drumstick rubbed with mint, cilantro and chili, tandoor roasted.

Vindaloo sauce, shallots and shrimps.

Fresh rosemary and cold pressed olive oil.

Minced garlic and cilantro.

Freshly baked white bread.

Whole-wheat flat bread.

Naan stuffed with ground lamb and mozzarella cheese.

Whole wheat layered bread, milk solids spread and clarified butter.

Classic royal old fashioned curried chicken, crafted by masters from the rajwada region.

Invented in great Britain, america's favorite! Grilled chicken tikka harmonized with creamy tomato sauce.

Chicken marinated in yogurt, turmeric, chili paste, black pepper and fennel seeds. Cooked in low flame with golden onions and tomatoes. From the chettinad region of Tamil nadu state in south India.

Brought by the mughals! Kashmiri lamb is slow simmered with whole spices and yogurt.

Seabass in Calcutta style gravy with crushed yellow mustard.

From the southern coast of malabar, fisherman's delight! Spicy, sauteed shrimp, reduced coconut milk, tamarind pulp.

Maryland jumbo crab lumps, lightly simmered in turmeric, coconut milk, red chili and royal cumin.

Basmati rice steamed together with myriad of spices to produce a robust flavor.

North India delicacy! Lamb chops with exotic flavors, prepared with a mélange of ground aromatic spices.

Spinach cooked together to form a mouth watering creamy texture.

Spicy sauce from the western coast of India.

Apricot dumpling in the classic mughlai gravy.

Chargrilled American eggplant, finely chopped and sauteed with ginger, tomato and onions.

Fresh steamed cauliflower and French beans. A vegetarian delight.

Cottage cheese, ricotta, white curry.

Chopped spinach sautéed with garlic, fenugreek leaves and spices.

Fresh Okra stirred with cumin, tomato, and spices.

Cottage cheese and green peas simmered with onion, tomato, and spices.

Five secret nectar blended together for the holy dessert, garnished with dry fruits, nuts and saffron.

Custard apple ice cream, served over chilled rose vermicelli.

Warm ganache, cardamom, cracked pepper.

Almond pudding traditional way.

Milk dumplings served warm in rosewater syrup.