Cafe India - Lynnwood, WA

An aromatic blend of fragrant Indian basmati rice with flavorful Indian spices and fresh herbs.

An aromatic blend of fragrant Indian basmati rice with flavorful Indian spices and fresh herbs.

An aromatic blend of fragrant Indian basmati rice with flavorful Indian spices and fresh herbs.

An aromatic blend of fragrant Indian basmati rice with flavorful Indian spices and fresh herbs.

Basmati rice cooked with fruits, nuts, and vegetables. An aromatic blend of fragrant Indian basmati rice with flavorful Indian spices and fresh herbs.

For two. Basmati rice cooked with shrimp, chicken, lamb, and aromatic spices. Served with dal, raita, and papadum. An aromatic blend of fragrant Indian basmati rice with flavorful Indian spices and fresh herbs.

An aromatic blend of fragrant Indian basmati rice with flavorful Indian spices and fresh herbs.

A cool, refreshing lightly sweetened yogurt drink, flavored with rose water, or salted and spiced with crushed cumin seeds, or flavored with fresh chopped mint.

Mango

Mango, coconut.

Corn tossed in a tangy fresh tomato and cumin dressing with minced onions.

Fresh leaf spinach delicately cooked with fresh mushrooms. A springtime favorite from the Punjab region.

Steamed potatoes topped with spicy masala.

Gently spiced jumbo shrimp cooked with onions. A speciality of Bombay harbor. Served with saffron basmati rice.

Jumbo shrimp smothered in a blend of Indian spices, onions, and green peppers. Served with saffron basmati rice.

A combination of lobster, shrimp, and scallops prepared in a special masala sauce. From Bombay. Served with saffron basmati rice.

Spicy jumbo shrimp cooked with pureed spinach. Served with saffron basmati rice.

A zesty shrimp dish from the state of Goa. Marinated and barbecued jumbo shrimp tossed with fresh tomatoes, mustard seeds, and onions. Served with saffron basmati rice.

Fresh haddock cooked in special spices. Served with saffron basmati rice.

Fresh fish of the day cooked in a rich aromatic sauce. Served with saffron basmati rice.

From the state of Kerala. Sauteed haddock flavored with coconut, onions, and spices. Served with saffron basmati rice.

From the state of Kerala. Sauteed haddock flavored with coconut, onions, and spices. Served with saffron basmati rice.

Lentil soup made with herbs, a delicate touch of garlic and mild Indian spices, with or without shredded chicken originally from the region of Madras.

Our recipe from fresh organic tomatoes.

Fresh spinach and cheese cooked with a touch of diced onions, fresh tomatoes, and a variety of herbs and spices. Served with saffron basmati rice.

Steamed and roasted baby potatoes simmered in yogurt and fennel. A delicacy from the state of Gujrat. Served with saffron basmati rice.

Cheese and vegetable croquettes cooked in a light vegetable sauce. From the Punjab region. Served with saffron basmati rice.

Cheese cooked with bell peppers, onions, tomatoes, and freshly ground spices in an authentic kadhai. A favorite from the Puniab region. Served with saffron basmati rice.

9 selected vegetables with nuts and fruit cooked in a cream sauce. From the Gujrat region. Served with saffron basmati rice.

Whole eggplant smoked over charcoal and seasoned with herbs and spices. A speciality from the Punjab region. Served with saffron basmati rice.

Gently cooked chickpeas, onions, herbs, and tomatoes. From Pakistan. Served with saffron basmati rice.

Cauliflower florets delicately spiced and cooked with fresh spinach. A family favorite. Served with saffron basmati rice.

Cauliflower florets delicately spiced and cooked with fresh potatoes. A family favorite. Served with saffron basmati rice.

Slow cooked black lentils a speciality from Afghanistan. Served with saffron basmati rice.

Baby potatoes cooked with sun dried fenugreek. A selection from the Punjab and Rajasthan regions. Served with saffron basmati rice.

Fresh okra delicately spiced and cooked with diced onions and tomatoes. From the Gujrat region. Served with saffron basmati rice.

A traditional planter of tandoori chicken, lamb rogan josh, palak paneer, Bukhara daal, naan, saffron rice, papadum, gulab jamun, and tea or coffee. A combination meal from the central part of India.

A traditional vegetarian platter of palak paneer, Bukhara daal, ras misse aloo, raita, naan, saffron rice, papadum, gulab jamun, and tea or coffee. A combination meal from the central part of India.

For those who like it hot. Red chili vinegar marinated chicken, lamb, or shrimp stewed in a spicy potato gravy. From Southern India.

Our chef's very own special platter consisting of vegetarian or non-vegetarian appetizers.

Samosas

Fresh marinated vegetables deep fried in a chickpea batter. A vegetarian delight from the region of Punjab.

Batter-fried chunks of cheese.

Delicately spiced potato patties. A speciality of roadside vendors in Delhi Bombay Chaar.

Deep fried delicately spiced chicken supremes.

Lentil crisp cubed potatoes covered with fresh whipped yogurt tamarind sauce.

Lean ground lamb parties. A recipe from the era of Mughal Emperors.

Vegetable soup, vegetable samosa, choice of 2 vegetables, raita, naan, and tea or coffee.

Soup, aloo tikka, mix grill (seekh kabab, chicken tandoori tikka, boti kabab) shrimp di paija, chicken korma, vegetable pulao, naan, dessert, and tea or coffee.

Chilled rice pudding flavored with cardamom, almonds, and raisins.

Hot cream dumplings dipped in rose water syrup.

A Kashmiri delight tender pieces of lamb spiced with onions, fresh ginger, and a touch of garlic and yogurt. Served with saffron basmati rice.

A light lamb curry flavored with cumin and fresh coriander. Served with saffron basmati rice.

Lean pieces of lamb marinated for 24 hours in yogurt and spices, baked on skewers in the tandoor and then finished in a tangy spicy red sauce. A speciality from Lahore, Pakistan. Served with saffron basmati rice.

Succulent pieces of lamb lightly spiced and cooked with spinach. Served with saffron basmati rice.

Lean pieces of delicately spiced lamb cooked with minced lamb and masala. A delicacy from the Hyderabad region. Served with saffron basmati rice.e

A delicious persee favorite from Bombay. Tender cuts of lamb cooked with fresh ginger, ground spices, herbs, and apricots. Topped with crisp straw potatoes. Served with saffron basmati rice.

A mouthwatering lamb dish dating from a 16th century Mughal recipe made with aromatic Kashmiri masala, yogurt, and saffron. Served in a copper handi. Served with saffron basmati rice.

Diced barbecued lamb cooked twice with diced onions. Served with saffron basmati rice.

Lamb cooked very gently with yogurt, herbs, spices, and cashews. Served with saffron basmati rice.

Chicken tandoori cooked in a delightfully delicate cream, tomato, and fresh herb sauce. Served with saffron basmati rice.

A light chicken curry flavored with cumin and fresh coriander. Served with saffron basmati rice.

Tender pieces of chicken breast delicately spiced and cooked with spinach. Served with saffron basmati rice.

Boneless pieces of chicken cooked in a rich almond and cream sauce. Served with saffron basmati rice.

Boneless pieces of chicken sauteed with green chilies and coriander finished with exotic Indian spice a copper kadhai. Served with saffron basmati rice.

A mouthwatering chicken dish dating from a 16th century muslim recipe. Made with aromatic Hy masalas and saffron. Served in a copper handi. Served with saffron basmati rice.

Slices of Reshmi kebab sauteed with grilled onions and green peppers. Served in a copper karahi. Served with saffron basmati rice.

Sliced chicken breast simmered with bell peppers, diced onions, and spices. Served with saffron basmati rice.

Chicken breasts marinated for 24 hours barbecued and cooked twice with diced onions. Served with saffron basmati rice.

Tender pieces of chicken cooked with fresh fenugreek, cumin, and coriander. A speciality from Hyderabad. Served with saffron basmati rice.

Juicy boneless chicken roasted with onions, tomatoes, and ginger. Served with saffron basmati rice.

From the state of Kerala. A popular dish of sauteed chicken curry flavored with coconut, onions, and spices. Served with saffron basmati rice.

Boneless cubes of chicken sauteed and then stewed in an aromatic curry flavored with fresh mint. From the Punjab region. Served with saffron basmati rice.

Spring chicken marinated in masala and yogurt for 24 hours. The king of kebabs baked on skewers until tender and juicy. From the Punjab region. Served on a sizzling platter with saffron basmati rice.

A delicious combination of chicken, lamb, and seafood kebabs. Served on a sizzling platter with saffron basmati rice.

Squares of haddock fish marinated in very mild spices. Bengal's favorite. Served on a sizzling platter with saffron basmati rice.

Marinated chicken breast baked on skewers over a slow charcoal fire. From the Hyderabad region. Served on a sizzling platter with saffron basmati rice.

Lean squares of lamb marinated for 24 hours in yogurt and delicately spiced. A favorite from the Punjab region now in Pakistan. Served on a sizzling platter with saffron basmati rice.

Delicately seasoned tender minced lamb mixed with fresh ground spices. Served on a sizzling platter with saffron basmati rice.

From the coast of Kerala. Marinated jumbo shrimp grilled or skewers with onions, tomatoes, and bell peppers. Served on a sizzling platter with saffron basmati rice.

Tender baby lamb chops marinated for 3 days then baked on skewers. An exceptional recipe from the Peshawar region of Pakistani. Served on a sizzling platter with saffron basmati rice.

Juicy pieces of chicken supremes in a pickled marinade. Delicacy from the Punjab region. Served on a sizzling platter with saffron basmati rice.

Marinated chicken breast baked on skewers in the tandoor. Served on a sizzling platter with saffron basmati rice.

Whole wheat bread sprinkled with fenugreek and deep fried.

Whole wheat bread cooked on a tawa (griddle) with no oil.

Whole wheat baked bread with no oil.

Crispy baked leavened buttered bread.

Leavened bread stuffed with seasoned mashed potatoes.

Leavened bread stuffed with diced chicken, herbs, and spices.

Leavened bread with a touch of garlic topped with fresh cilantro.

Leavened bread topped with sliced almonds, poppy seeds, and peeled cantaloupe seeds.

A family size Badami naan done in the tandoor rich man's bread in India.

Soft leavened bread stuffed with your choice of seasoned onions or cheese.

Leavened bread stuffed with dried fruit and topped with coconut.

Whole wheat bread topped with dried mint.

Art assortment of our special bread, Rogini naan, garlic naan, and mint paratha.

Cool whipped yogurt with cucumbers, tomatoes, and fresh mint.

Finely chopped cucumbers, onions, tomatoes, and fresh coriander mixed with herbs and spices.

Onions and chilies sprinkled with masala.

Gently cooked chickpeas, onions, herbs, and tomatoes. From Pakistan.

Sun dried lentil crisps fried or roasted in the tandoor.