Indian Grill Restaurant - Norcross, GA

Unleavened white flour hand-rolled flatbread fresh-baked in a tandoori clay oven with a touch of butter.

Naan bread stuffed with shredded mozzarella cheese, chopped onion, and chopped cilantro.

Naan bread topped with minced garlic.

Naan bread stuffed with mozzarella cheese.

Naan bread stuffed with chopped green chili and chopped cilantro.

Naan bread stuffed with chopped onion.

Naan bread with mixed dried fruits.

Combination of three naans, plain, garlic, and Peshawari naan.

Hand-rolled flatbread fried with butter in a skillet.

Hand-rolled flatbread stuffed with mashed potatoes and fried with butter in a skillet.

Soft hand-rolled flatbread baked on the skillet.

A traditional dish from mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served mild, medium, hot, or very hot. Served with basmati polao rice.

India's favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served mild, medium, hot, or very hot. Served with basmati polao rice.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions, and green peppers. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Marinated with yogurt, garlic, ginger, and East Indian spices and cooked with onions, tomatoes, and green peppers. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Prepared in spicy vinegar sauce with potatoes. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Prepared with lentils (daal) in medium curry sauce. Served mild, medium, hot, or very hot.

Bangladeshi recipe with onion, bell pepper, garlic, and ginger cooked in a Bangladeshi wok (korai). Served mild, medium, hot, or very hot. Served with basmati polao rice.

Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice. Served mild, medium, hot, or very hot. Served with basmati polao rice.

East and West Bengal’s favorite coconut-based curry with medium spices. Tofu cubes cooked in coconut milk, onions, garlic, coconut paste, and chef’s special spices. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Tofu cooked with eggplant, tomatoes, green peppers, onions, cilantro, and methi leaves (fenugreek). Served mild, medium, hot, or very hot. Served with basmati polao rice.

Tofu marinated in a blend of yogurt and mild tandoori spices then baked in a clay oven and cooked with fresh mint leaves, cream, cashew paste, and our chef’s special masala sauce. Served mild, medium, hot, or very hot. Served with basmati polao rice.

South Indian style hot and sour curry sauce. Tofu cooked in hot spices with potatoes, tomatoes, onions. and cilantro. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Chickpeas cooked with tofu and onions in a light masala sauce. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Tofu cooked in a medium curry sauce with mixed pickles, onions, green peppers, tomatoes, and cilantro. Served mild, medium, hot, or very hot. Served with basmati polao rice.

India's favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served mild, medium, hot, or very hot. Served with basmati polao rice.

East India's favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions, and green peppers. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Marinated with yogurt, garlic, ginger, and East Indian spices and cooked with onions, tomatoes, and green peppers. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Prepared in spicy vinegar sauce with potatoes. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Prepared with lentils (daal) in medium curry sauce. Served mild, medium, hot, or very hot. Served with basmati polao rice.

A traditional dish from mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Boneless white meat chicken marinated in a blend of yogurt and mild tandoori spices then baked in a clay oven and cooked with fresh mint leaves, cream, cashew paste, and our chef’s special masala sauce. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Chicken white meat marinated in a blend of yogurt and very mild tandoori spices, then baked in a clay oven, cooked with cream, and our chef’s special spices, garnished with dried methi leaves (fenugreek) and butter. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Chicken cooked with mangoes in a sweet and sour curry sauce. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Lamb shank cooked with thick brown curry sauce with fresh garlic, ginger, tomatoes, onions, and green peppers. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Boneless Ground Lamb marinated in a blend of yogurt and mild tandoori spices, then baked in a clay oven and cooked with fresh mint leaves, cream, cashew paste, and our chef's special masala sauce. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Peeled shrimp marinated in a blend of yogurt and mild tandoori spices, then baked in a clay oven and cooked with fresh mint leaves, cream, cashew paste, and our chef's special masala sauce. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and special spices.

Chicken, lamb, and shrimp prepared with chef’s special curry spices. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Cubed Ponir (cheese) grilled in 'Tondoori Oven' and then prepared in Chef’s special Tikka Moshol-la sauce

Vegetable samosas cut into pieces. Served with spicy vatana beans and topped with sauces.

Crispy peeled shrimp mixed with onions, cucumbers, green bell peppers, tomatoes, a special Bombay chaat masala, and cilantro.

Crispy chicken slices mixed with onions, cucumbers, green bell peppers, tomatoes, a special Bombay chaat masala, and cilantro.

Potato cubes cooked with special chaat masala, onions, tomatoes, and cilantro and topped with sauces.

India's favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served mild, medium, hot, or very hot. Served with basmati polao rice.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions, and green peppers. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Marinated with yogurt, garlic, ginger, and East Indian spices and cooked with onions, tomatoes, and green peppers. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Prepared in hot vinegar sauce with potatoes. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Prepared with lentils (daal) in medium curry sauce. Served mild, medium, hot, or very hot. Served with basmati polao rice.

A traditional dish from mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Bangladeshi recipe with onion, bell pepper, garlic, and ginger cooked in a Bangladeshi wok (korai). Served mild, medium, hot, or very hot. Served with basmati polao rice.

Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Cooked in a creamy sauce, with garlic, ginger, cashew nuts, pineapple bits, and powdered coconut. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served mild, medium, hot, or very hot. Served with basmati polao rice.

India's favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served mild, medium, hot, or very hot. Served with basmati polao rice.

East India's favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions, and green peppers. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Marinated with yogurt, garlic, ginger, and East Indian spices and cooked with onions, tomatoes, and green peppers. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Prepared in spicy vinegar sauce with potatoes. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Prepared with lentils (daal) in medium curry sauce. Served mild, medium, hot, or very hot. Served with basmati polao rice.

A traditional dish from mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Bangladeshi recipe with onion, bell pepper, garlic, and ginger cooked in a Bangladeshi wok (korai). Served mild, medium, hot, or very hot. Served with basmati polao rice.

Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served mild, medium, hot, or very hot. Served with basmati polao rice.

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

Triangular puffed pastry, spiced with paach-foron. Stuffed with minced chicken, sweet corn, and potatoes.

Deep-fried chicken tenders. Served with mango and mint sauces.

Freshly sliced onion fritters prepared with chick-pea flour, whole coriander, onions, and other spices.

Chicken party wings marinated in special tandoori sauce, grilled in clay tandoori oven, and topped with chef's special spicy tandoori sauce.

Chicken party wings fried and topped with chef's special spicy curry sauce.

Eggplant slices dipped in gram flour batter and deep-fried in oil.

Shrimp sixty-five is a spicy, deep-fried Shrimp dish originating from South India. Shrimp marinated with garlic and ginger, then stir-fried and slightly sauteed with green chili, mixed bell pepper, grilled onion, and special sauce.

Homemade Indian cheese cubes breaded with chickpea flour and deep-fried in vegetable oil

Sauteed chick-peas with grilled onion, ginger, roasted garlic, cubed tomatoes, and herbs.

Chicken sixty-five is a spicy, deep-fried chicken dish originating from South India. Chicken slices marinated with garlic and ginger, then stir-fried and slightly sauteed with green chili, mixed bell pepper, grilled onion, and special sauce.

Bangladeshi spicy dish cooked with different kinds of lentils and shredded goat.

Spicy Bangladeshi dish cooked with different kinds of lentils and shredded beef.

Chicken sheek kabab wrapped in plain flatbread with onion, cilantro, and spices.

Lamb sheek kabab wrapped in plain flatbread with onion, cilantro, and spices.

Ground chicken breast croquette marinated with garlic, ginger, cilantro, and pan-fried.

Crispy thin lentils flatbread

This deep-fried gluten-free and vegan Bengali style potato croquette.

Prepared with potatoes, vatana beans, onions, and topped with diced chilies and grated boiled eggs, with sauces.

Gobi sixty-five is a spicy, deep-fried cauliflower dish originating from South India. Cauliflower marinated with garlic and ginger, then stir-fried and slightly sauteed with green chili, mixed bell pepper, grilled onion, and special sauce.

Sponged pastry in flavored syrup.

India's favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions, and green peppers. Served mild, medium, hot, or very hot. Served with basmati polao rice.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions, and green peppers. East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions, and green peppers. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Marinated with yogurt, garlic, ginger, and East Indian spices and cooked with onions, tomatoes, and green peppers. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Prepared in spicy vinegar sauce with potatoes. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Prepared with lentils (daal) in medium curry sauce. Served mild, medium, hot, or very hot. Served with basmati polao rice.

A traditional dish from mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Bangladeshi recipe with onion, bell pepper, garlic, and ginger cooked in a Bangladeshi wok (korai). Served mild, medium, hot, or very hot. Served with basmati polao rice.

Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Chicken breasts marinated in a special sauce made with yogurt, lemon juice, grilled over charcoal in tandoori oven. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Chicken leg quarters marinated in a special sauce made with yogurt, lemon juice, grilled over charcoal in tandoori oven. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Minced Lamb spiced with ginger, herbs, and onions, and grilled with bell peppers and grilled onion. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Peeled shrimp marinated in a special sauce made with yogurt, lemon juice, grilled in tandoori oven. Served mild, medium, hot, or very hot. Served with basmati polao rice.

An assortment of tandoori specialties, including four different tandoori items, chicken tandoori, chicken tikka, lamb kabab, and shrimp tandoori. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Firm tofu cubes marinated in a special sauce made with yogurt, lemon juice, grilled over charcoal in tandoori oven. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Ponir cubes marinated in a special sauce made with yogurt, lemon juice, grilled over charcoal in tandoori oven. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Basmati rice dish with sweet mixed dried fruits. Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Basmati rice dish with green peas, cubed carrots, and grilled onions, prepared with fortified butter. Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

India's favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served mild, medium, hot, or very hot. Served with basmati polao rice.

East India's favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions, and green peppers. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Marinated with yogurt, garlic, ginger, and East Indian spices and cooked with onions, tomatoes, and green peppers. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Prepared in spicy vinegar sauce with potatoes. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Prepared with lentils (daal) in medium curry sauce. Served mild, medium, hot, or very hot. Served with basmati polao rice.

A traditional dish from mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Bangladeshi recipe with onion, bell pepper, garlic, and ginger cooked in a Bangladeshi wok (korai). Served mild, medium, hot, or very hot. Served with basmati polao rice.

Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Carbonated Minaral water

Chicken soup cooked with coconut milk and mild spices.

Coconut milk cooked with methi leaves (fenugreek) and medium spices.

Mushrooms cooked with coconut milk and Indian herbs.

Lentils cooked with celery, carrots, onions, with mild spices.

Sauteed chickpeas (garbanzo beans) with grilled onion, turmeric, ginger, garlic, cubed tomatoes, and herbs. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Assorted vegetables with carrots, green peas, cauliflower, green beans, zucchini, and chickpeas, etc. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Mixed vegetable prepared in a special tomato buttery cream sauce with methi leaves (fenugreek). Served mild, medium, hot, or very hot. Served with basmati polao rice.

Mixed vegetables cooked in a light yellow cream sauce with chef’s special selection of herbs. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Ponir (homemade cheese) cooked in a light yellow cream sauce with chef’s special selection of herbs. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Cauliflower florets sauteed with grilled onion, tomatoes, ginger in mildly spiced tandoori sauce. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Cauliflower florets and potatoes sauteed with grilled onion, turmeric, ginger, garlic, and cumin in a mild sauce. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Potatoes with skinless pureed roasted begoon (eggplant) with garlic, onion, and tomatoes. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Green peas and aloo (potatoes) sauteed in a cream sauce with grilled onion, turmeric, ginger, garlic, and cumin. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Masoor daal (lentils) and aloo (potatoes) cooked with turmeric, tomatoes, onions, and topped with roasted garlic. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Masoor daal (lentils) cooked with turmeric, tomatoes, onions, and topped with roasted garlic. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Fresh sliced mushroom with grilled onion, turmeric, ginger, garlic, cubed tomatoes, and herbs. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Masoor daal (lentils) and sliced mushroom cooked with turmeric, tomatoes, onions, and topped with roasted garlic. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Fresh sliced mushroom and potatoes sauteed with grilled onion, turmeric, ginger, garlic, and cumin in a mild sauce. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Fresh sliced mushroom and sauteed chickpeas with grilled onion, turmeric, ginger, garlic, cubed tomatoes, and herbs. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Fresh sliced Mushroom mixed with skinless pureed roasted eggplant, with garlic, onion, tomatoes, and herbs. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Sliced mushroom and chopped spinach cooked with garlic, onion, tomatoes, and a special blend of herbs. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Eggplant cooked with garlic, onion, tomatoes, bell peppers, and chef’s blend of herbs and spices. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Sauteed chickpeas mixed with eggplant, garlic, onion, tomatoes, and herbs. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Green peas and homemade panir (cheese) prepared in a special creamy tomato sauce with methi leaves. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Green peas and homemade panir (cheese) prepared in a chef special masala sauce with methi leaves. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Fresh sliced okra sauteed with ginger, garlic, tomatoes, grilled onion, and other spices. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Chopped spinach cooked with roasted garlic, onion, tomatoes, and chef’s special blend of herbs. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Chopped spinach and aloo (potatoes) cooked with roasted garlic, onion, and tomatoes. Served mild, medium, hot, or very hot. Served with basmati polao rice.

Chopped spinach prepared in a creamy curry sauce with cubed panir (cheese). Served mild, medium, hot, or very hot. Served with basmati polao rice.

Chopped spinach prepared in a brown curry sauce with aloo (potatoes), and cubed panir (cheese). Served mild, medium, hot, or very hot. Served with basmati polao rice.

Meat, seafood, or poultry cooked with basmati rice and special biryani spices. Served with complimentary raita.

Meat, seafood, or poultry cooked with basmati rice and special biryani spices. Served with complimentary raita.

Meat, seafood, or poultry cooked with basmati rice and special biryani spices. Served with complimentary raita.

Meat, seafood, or poultry cooked with basmati rice and special biryani spices. Served with complimentary raita.

Specialty biriyani with seasoned chicken sixty-five. Slightly spicy. Meat, seafood, or poultry cooked with basmati rice and special biryani spices. Served with complimentary raita.

Meat, seafood, or poultry cooked with basmati rice and special biryani spices. Served with complimentary raita.