Saheb Indian bistro - Chesterfield County, VA

Traditional Indian bread baked in a clay oven (tandoor) over 500 to 600 degrees temp.

Stoned whole wheat bread. Multi-layered whole wheat bread. Traditional Indian bread baked in a clay oven (tandoor) over 500 to 600 degrees temp.

Traditional Indian bread baked in a clay oven (tandoor) over 500 to 600 degrees temp.

Leave soft fine flour bread. Whole-wheat bread with fenugreek leaves. Traditional Indian bread baked in a clay oven (tandoor) over 500 to 600 degrees temp.

Traditional Indian bread baked in a clay oven (tandoor) over 500 to 600 degrees temp.

Naan topped with fresh garlic and cilantro. Whole wheat bread stuffed with potatoes. Traditional Indian bread baked in a clay oven (tandoor) over 500 to 600 degrees temp.

Traditional Indian bread baked in a clay oven (tandoor) over 500 to 600 degrees temp.

Naan stuffed with onion and special seasoning. Traditional Indian bread baked in a clay oven (tandoor) over 500 to 600 degrees temp.

Bread stuffed with nuts and fruits. Traditional indian bread baked in a clay oven (tandoor) over 500 to 600 degrees temp.

Bread stuffed with Amul cheese. Traditional Indian bread baked in a clay oven (tandoor) over 500 to 600 degrees temp.

Long grain basmati rice cooked with grandma’s masala mantra.

Juicy boned chicken marinated overnight with yogurt and traditional spices, grilled in a clay oven.

Chicken marinated with yogurt and freshly ground spices, grilled in tandoor.

Boneless chicken marinated with cheese and cream, grilled to perfection in tandoor.

Delicate fish pieces marinated in olive oil, tandoori masala, grilled in our tandoor.

Jumbo shrimp grilled with exotic Indian spices.

Fresh tender lamb chops marinated with lemon juice, olive oil, ginger, herbs, and freshly ground spices and then grilled in a charcoal oven.

Minced lamb with fresh ginger and garlic mixed with authentic herbs and spices cooked in tandoor.

Combination of lamb chops, seekh kabab, chicken tikka, and mustard tikka.

Homemade cheese marinated in the chef's special recipe and grilled in tandoor.

Yellow lentil soup.

Spiced Indian tomato soup.

Samosa is topped with chickpeas, onions, yogurt, date, and mint chutney.

Potato cakes topped with onion, yogurt, dates, and mint chutney.

A popular north Indian street food made with papdi (fried flour crispies), boiled chickpeas, potatoes, and curd.

Crispy spinach mixed with onion, mango, or pomegranate seeds, topped with yogurt, mint, and date chutney.

King of curries Britain national dish with dices of bell pepper, onion in rich gravy enriched with butter and aromatic masalas.

Signature(jewel) dish of the restaurant, everyone’s favorite tomato-based curry sauce with a touch of cream which gives the sauce a silky smooth rich texture. An iconic Indian dish (kids love).

Traditional onion-based curry sauce “grandma’s recipe”.

Royal dish with cashews and almonds-based creamy curry sauce flavored with a touch of cardamom and aniseed powder.

One of the hotter or spicy curries cooked with potatoes, cocktail onions, and a touch of vinegar from the Goan coastal region (can’t be mild).

Traditional northwestern dish cooked over very low heat with fresh tomatoes, green pepper, and onion in flavorful thick curry sauce.

A south Indian delicacy, smooth curry made with aromatic coastal spices, simmered in coconut milk and coconut flakes for a rich creamy sauce.

A delectable combination of fresh spinach cooked with chef special sauce and spices brought to perfection.

Sweet rice cooked with fruits and nuts.

Crisp turnovers stuffed with potatoes and green peas, with our very own fusion of twisted species.

Jalapenos battered with chickpea flour, seasoning, and deep-fried.

Cottage cheese battered with chickpeas flour, seasoning, and deep-fried.

Cubes of potato grilled and cooked with spring onions, chilies, and a touch of soya sauce.

Cubes of paneer cheese grilled and cooked with spring onions, chilies, and a touch of soya sauce.

Cauliflower grilled and cooked with spring onions, chilies, and a touch of soya sauce.

Cauliflower florets with potatoes and spices.

Potatoes cooked with ginger garlic and cumin seeds topped with fenugreek.

Charcoal smoked eggplant delicacy cooked with fresh onions, tomatoes, ginger, garlic, and spices.

Cottage cheese and potato croquettes mixed in with rich nut creamy sauce.

Shredded paneer sauteed with fresh onions, tomatoes, ginger, and garlic.

Green peas and cottage cheese simmered in onion and tomato gravy.

Okra packed with a tangy melange of freshly ground spice stir-fried with onions and quarts of tomatoes.

Black lentil and kidney beans cooked on a slow fire overnight on tandoor finally finished with buttercream and herbs.

Yellow lentils simmered with ginger-garlic, tomatoes, and onions.

Garbanzo beans cooked with flavourful spices.

Cubes of chicken grilled and cooked with spring onions, chilies, and a touch of soya sauce.

A thin slice of fish marinated with lemon, ginger, garlic, battered with chickpea flour and shallow fry.

Calamari lightly breaded with cornflour and fried to crisp.

Shrimp sauteed with fresh ginger and garlic and a touch of honey, topped with sesame seeds.