Masala Art

Chicken tikka, mixed greens, onion, and bell pepper.

Tandoori lamb, mixed greens, onion, and bell pepper.

Lamb seekh kabab flavored with jalapenos and mint.

Chicken tikka marinated and flavored with basil and kafir lime leaves.

Sauteed calamari with coconut and curry leaves.

Clear chicken soup with chicken cubes and cilantro.

Fried patties stuffed with potatoes and peas.

Puffed rice, chickpeas vermicelli, peanuts, diced mango, onion, and jalapeno.

Onion rings in chickpeas batter.

Chicken tikka marinated and flavored with basil and kafir lime leaves.

Lamb seekh kabab flavored with jalapenos and mint.

Sauteed calamari with coconut and curry leaves.

Dishes are served with pulao rice and nan bread.

Dishes are served with pulao rice and nan bread.

Chicken tikka, mixed greens, onion, and bell pepper.

Tandoori lamb, mixed greens, onion, and bell pepper.

Served with butter chicken, two vegetables, dal makhani, raita, pulao rice, and nan.

Served with lamb roganjosh, two vegetables, dal makhani, raita, pulao rice, and nan.

Served with paneer dish, two vegetables, dal makhani, raita, pulao rice, and nan.

Lamb seekh kabab flavored with jalapenos and mint.

Sauteed calamari with coconut and curry leaves.

Patties of broccoli and peas stuffed with drunken raisin.

Patties of grated sweet corn, coated with sesame seeds.

Fried patties stuffed with potatoes and peas.

Puffed rice, chickpea vermicelli, peanuts, chopped onion, diced mango, cilantro, and drizzled with tamarind chutney.

Fried flour crisps, moong dal dumplings, topped with yogurt, and chutneys.

Potato patties on a bed of white peas, and topped with chutney.

Patties of grated sweet corn, coated with sesame seeds.

Patties of broccoli and peas stuffed with drunken raisin.

Rice and lentil cakes with chopped onion, ginger, and green chilies.

Puffed hollows stuffed with diced potatoes and chickpeas topped with chutneys – eaten whole in one bite.

Onion rings in chickpeas batter.

Chicken tikka marinated with spices and flavored with basil, and kafir lime leaves.

Lamb seekh kabab flavored with jalapenos and mint.

Marinated morsels of chicken, tossed in a spicy South Indian sauce.

Fried fish marinated with spices, served with chutney.

Sauteed calamari with coconut and curry leaves.

Soft white flour bread.

Soft white flour bread layered with butter.

A white flour bread with fresh garlic and crushed red pepper.

A white flour bread topped with rock salt and fresh cilantro.

Whole wheat bread with butter.

Whole wheat bread with mint.

Whole wheat bread stuffed with potatoes, ginger, and green chilies.

Unleavened whole wheat bread.

White flour bread stuffed with goat cheese.

White flour bread stuffed with chopped onion.

Gluten-free- chickpea flour bread.

Marinated lamb biryani, cooked in its own juices.

Chick peas, pine nuts, and mint biryani.

Jumbo prawns marinated in spicy peri peri masala.

Half a chicken marinated in yogurt and saffron.

Chicken tikka in yogurt and cheese marinade. Topped with rolled silver leaf.

Marinated and dry spice-rubbed chunks of lamb.

Succulent lamb chops marinated with spices.

Dill, yogurt, and cream cheese marinade.

Marinated chunks of cottage cheese, bell peppers, and onion flavored with star anise, and peppercorn.

Black lentil -rich and creamy.

Punjabi style chick peas curry.

Tandoor roasted eggplant, mashed and tempered with onion, tomato, and cilantro.

Tossed vegetables with onion seeds and tawa masala.

Fried patties stuffed with potatoes and peas.

Puffed rice, chickpea vermicelli, peanuts, chopped onion, diced mango, cilantro, and drizzled with tamarind chutney.

Fried flour crisps, moong dal dumplings, topped with yogurt and chutneys.

Potato patties on a bed of white peas and topped with chutneys.

Patties of grated sweet corn and coated with sesame seeds.

Patties of broccoli and peas stuffed with drunken raisins.

Rice and lentil cakes with chopped onion, ginger, and green chillies.

Puffed hollows stuffed with diced potatoes and chickpeas topped with chutneys.

Onion rings in chickpeas batter.

Chicken tikka marinated with spices and flavored with basil and kafir lime leaves.

Lamb seekh kabab flavored with jalapenos and mint.

Marinated morsels of chicken, tossed in a spicy south Indian sauce.

Fried fish marinated with spices, served with chutney.

Sauteed calamari with coconut and curry leaves.

Soft white flour bread.

Soft white flour bread layered with butter.

A white flour bread with fresh garlic and crushed red pepper.

A white flour bread topped with rock salt and fresh cilantro.

Whole wheat bread with butter.

Whole wheat bread with mint.

Whole wheat bread stuffed with potatoes, ginger, and green chilies.

Unleavened whole wheat bread.

White flour bread stuffed with goat cheese.

White flour bread stuffed with chopped onion.

Gluten-free chick pea flour bread.

Jumbo prawns marinated in spicy peri peri masala.

Half a chicken marinated in yogurt and saffron.

Chicken tikka in yogurt and cheese marinade, topped with rolled silver leaf.

Marinated and dry spice-rubbed chunks of lamb.

Succulent lamb chops marinated with spices.

Dill, yogurt, and cream cheese marinade.

Marinated chunks of cottage cheese, bell peppers, and onion flavored with star anise and peppercorn.

Okra tossed with onion and mango powder.

Potato cubes tossed in tawa sauce hinted with black pepper.

Shrimp cooked with bell peppers, onion, and whole spices.

Pulled tandoori chicken tossed with tawa sauce.

Cubes of cottage cheese with whole spices tossed with tawa gravy.

Shrimp in coconut sauce with cumin and peppercorn - a goan specialty.

Bengali fish curry with mustard and coconut.

Chicken in mild white sauce and pistachios.

Chicken in creamy, burnt garlic flavored spinach.

Juicy and tender chicken cooked in its own juices with cashew nut and saffron gravy.

Chicken tikka in a chunky onion tomato gravy.

Chicken in a tomato cream sauce with fenugreek.

Chicken curry with roasted spices and coconut.

Lamb curry with beets flavored with “potli” masala.

Lamb curry with crushed black pepper, fennel, and cardamom.

Favorite of the Rajput warriors in Rajasthan- fiery lamb curry.

Lamb in a rich mint and cilantro gravy.

Lamb shank curry – a dish known for its complexity and taste – food of the Nawabs.

A delicacy from south of India - baby eggplant and jalapenos in peanut and sesame sauce.

Cauliflower tossed with onion and bell pepper flavored with dried fenugreek leaves.

Dumplings of goat cheese with walnuts in a fragrant sauce.

Tossed vegetables with onion seeds and tawa masala.

Creamy spinach and corn tempered with garlic.

An all-time favorite-cottage cheese in creamy spinach.

Tandoor roasted eggplant, mashed and tempered with onion, tomato, and cilantro.

Cottage cheese in a rich tomato cream sauce.

Paneer cubes with “gowda masala” and hint of red chilli paste.

Tofu in chili coconut sauce spiced with garam masala.

Black lentil -rich and creamy.

Yellow lentils tempered with onion, tomatoes, and whole red chilli.

Punjabi style chick peas curry.

Marinated lamb biryani, cooked in its own juices.

Fragrant and delicious.

Chick peas, pine nuts, and mint biryani.

Soft, fluffy, and yet crisp pancakes served with rabdi.

Traditional rice pudding.

Punjabi milk fudge dessert.

Served with cardamom ice cream.

Indian bread pudding.

Cottage cheese dumplings in sweetened milk reduction.

Soft, fluffy yet crisp pancakes topped with rabdi — the reduced milk dessert.

A medley of dates and figs served with cardamom ice cream.

Indian bread pudding — the dessert of nawabs.

Traditional Indian ice cream, saffron reduced milk, vermicelli, nuts, and basil seeds.

Milk dumpling served with cardamom ice cream.