Triangular puffed pastry stuffed with cubed potatoes, green peas, carrots, and mildly spiced herbs.

Onion fritters are prepared with whole coriander, cumin, and a variety of spices.

Fluffy hand-rolled deep-fried poori bread stuffed with creamy coconut-based shrimp.

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India. Chicken slices marinated with garlic and ginger, then stir-fried and slightly sautéed with green chili, and special sauce.

Baked wings mixed with special spicy tandoori sauce.

Crispy thin lentils flatbread.

Gobi 65 is a spicy, deep-fried cauliflower cubes dish originating from Chennai, India. Cauliflower cubes marinated with garlic and ginger, then stir-fried and slightly sautéed with green chili, and special sauce.

Two pieces. Spiced, savory, and fried potato balls served between two toasted buns with special garlic powder, mint, and tamarind cheese.

Matchstick fries topped with onions, tomatoes, cilantro, and crushed paneer tossed in chili garlic sauce, and topped with fine cheddar cheese.

Marinated in a blend of yogurt and mild tandoori spices, then baked in the clay oven and cooked with fresh mint leaves, cream, and chef’s special saffron-colored sauce.

A blend of yogurt and very mild tandoori spices, then baked in the clay oven and cooked with cream and chef’s special spices, garnished with dried methi leaves and butter.

Cooked with fresh garden spinach cooked with garlic, tomatoes, onion, and other Indian spices.

India’s favorite brown curry sauce is cooked with blended onions, green peppers, vegetables, garlic, and ginger. Also prepared with Bombay curry special spices.

Vindaloo is Goa’s most famous export, but its origin is in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, preserved in vinegar, garlic, and black pepper. The word vin comes from vinegar and aloo is derived from ‘alho’ , the Portuguese word for garlic. Cooked in hot spices with potatoes.

East Indian’s favorite brown and thick curry sauce are cooked with fresh garlic, ginger, tomatoes, onions, and green peppers.

The korai or Kadai is a cooking pot like a Chinese wok except that it has two curved handles instead of one long one. So the name is really a style of stir-fry cooking. This dish has an excellent flavor, using many Bangladeshi ingredients. It is a traditional Bangladeshi recipe cooked with slices of onion and green pepper, five spices, garlic, ginger, tomatoes, and cilantro.

Chicken leg quarters with bone marinated in a special sauce made with yogurt, and lemon juice, grilled over charcoal in a tandoori oven.

Boneless cubed chicken breast marinated in a sauce made with yogurt, and lemon juice, grilled on charcoal in a tandoori oven.

Cubed cheese marinated in a sauce made with yogurt and lemon juice, grilled on charcoal in a tandoori oven.

Chicken, lamb, and shrimp marinated with yogurt, lemon juice, and special tandoori sauce, cooked in a clay oven.

Jumbo shrimp (size 21/25) marinated in a special sauce made with yogurt, and lemon juice, grilled in 'the tandoori oven.

Chickpea curry topped with onions, tomatoes, and cilantro drizzled with special sauce. Mint, tamarind, and sweetened yogurt under three flaky, savory samosas.

Chickpea curry topped with onions, tomatoes, and cilantro drizzled with special sauce. Mint, tamarind, and sweetened yogurt under fried, savory, and spiced potato patties.

Mixed vegetables cooked in brown curry sauce.

Chickpeas cooked with chef's special spices, onions, and tomatoes in brown curry sauce.

Popular lentil dish made of yellow lentils and tempered with aromatic spices.

A creamy, rich, and flavorful lentil dish made using whole black lentils and mild spices.

Spinach cooked with potatoes, tomatoes, and a touch of garlic and ginger.

Pureed spinach made to perfection with fine spices.

Green peas cooked with homemade cheese in onion sauce.

Potatoes and cauliflower cooked with onion and tomatoes in curry sauce.

Potatoes and green peas cooked with onion and tomatoes in curry sauce.

Minced mixed vegetables with ground paneer (cheese) then cooked in a mild creamy sauce.

Pani puri. Fried puffy balls filled with potatoes Kala chana. Served with chilled mint water and tamarind chutney.

The traditional bhel puri. Puffed rice crisps, onions, tomatoes, and diced chilies mixed with fried rice noodles and chili garlic sauce.

Puffy bread served with chickpeas curry, onion, chili, lemon, and pickles.

Chicken sauteed with bell peppers, onions, and chilies tossed in special chili sauce.

Indian cheese sauteed with bell peppers, onions, and chilies tossed in special chili sauce.

Fresh cauliflower sauteed with bell peppers, onions, and chilies tossed in special chili sauce.

Battered fried cauliflower tossed in aroma chili garlic sauce.

Buttered fried Indian cheese tossed in aroma chili garlic sauce.

Crunchy fried mix vegetable dumpling tossed in aroma chili garlic sauce.

Battered fried chicken tossed in aroma chili garlic sauce.

Indian style pasta mixed perfection bliss with special sauce and toppings.

Penne pasta cooked to perfection in alfredo korma sauce with baby spinach and perfectly.

Cooked with basmati rice with soy sauce, garlic, onions, and Indo-China mild spices.

The specialty of the Muslim community. Meat or poultry cooked with rice and special Bombay biryani spices. Served with our special sauce.

A mixer of our shredded vegetable and Chinese spices with soft and long Hakka noodles.