Served with basmati rice. It is a mild creamy sauce made with tomato puree, and various spices (cumin, cloves, cinnamon, coriander, and fenugreek) and finished with cream.
Served with basmati rice. Chicken leg and thigh pieces are marinated overnight in yogurt with herbs and spices and cooked on skewers.
Pastry ball made from milk dough fried until golden brown and served in sugary syrup with cardamom. Topped with cocoa and a hint of coconut.
Traditional Indian ice cream made of condensed milk, cream, almonds, coconut, cardamom and a hint of dark cocoa.
Traditional Indian rice pudding cooked with raisins, cashews, nuts, and cardamom.
Lentil soup prepared with fresh vegetables, turmeric, herbs, cumin, coriander, and mustard seeds. Family recipe.
Tomato soup, spices, butter, and finished with cream.
Spring mix, carrots, cucumbers, tomatoes, and baby spinach. Served over naan.
Chicken leg and thigh pieces are marinated overnight in yogurt with herbs and spices and cooked on skewers. Entrees cooked in a barrel-shaped clay oven (tandoor) used to cook flatbreads and meats to perfection at the temperature of about 600 degrees. Served on a sizzling platter. All entrees served with basmati rice.
Diced chicken breast is marinated overnight in yogurt with herbs and spices and cooked on skewers. Entrees cooked in a barrel-shaped clay oven (tandoor) used to cook flatbreads and meats to perfection at the temperature of about 600 degrees. Served on a sizzling platter. All entrees served with basmati rice.
Shrimp is marinated overnight in yogurt with herbs and spices and cooked on skewers. Entrees cooked in a barrel-shaped clay oven (tandoor) used to cook flatbreads and meats to perfection at the temperature of about 600 degrees. Served on a sizzling platter. All entrees served with basmati rice.
Garbanzo beans and potatoes cooked over a slow fire and blended with spices, fresh tomatoes, onions, ginger, and garlic. Served with basmati rice.
Black, red and yellow lentils softened overnight and cooked with fresh ginger, garlic, and tomatoes. Served with basmati rice.
Yellow and red lentils cooked in homemade spices, tempered with cumin, whole red chili, garlic, and onion. Served with basmati rice.
Potatoes and cauliflower florets sautéed with fresh tomatoes, cumin seeds, green onions, ginger, and garlic. Served with basmati rice.
Potatoes sauteed with cumin and mustard seeds, ginger, garlic, and green onions. Garnished with cilantro. Served with basmati rice.
Garbanzo beans cooked over a slow fire with a blend of spices and fresh tomatoes, onions, ginger, and garlic. Served with basmati rice.
Basmati rice cooked with boiled eggs and fresh herbs, spices and cooked in a curry sauce. Basmati rice cooked in the traditional curry sauce with spices and fresh herbs.
Basmati rice cooked with fresh vegetables, fresh herbs, spices and cooked in a curry sauce. Basmati rice cooked in the traditional curry sauce with spices and fresh herbs.
Basmati rice cooked with chicken, fresh herbs, spices and cooked in a curry sauce. Basmati rice cooked in the traditional curry sauce with spices and fresh herbs.
Basmati rice cooked with lamb, fresh herbs, spices and cooked in a curry sauce. Basmati rice cooked in the traditional curry sauce with spices and fresh herbs.
Basmati rice cooked with shrimp, fresh herbs, spices and cooked in a curry sauce. Basmati rice cooked in the traditional curry sauce with spices and fresh herbs.
Chef’s special recipe. A creamy sauce made from a mixture of spices and fresh tomatoes, ginger, garlic, onions and finished with cream. (tikka - chicken breast).
The traditional exotic curry sauce prepared with onions, turmeric, coconut, poppy seeds, fresh herbs and chef’s blend of spices. Finished with a hint of yogurt.
Vindaloo is an extra spiced curry dish from the region of Goa. Cooked with potatoes, coconut, poppy seeds, and yogurt in a tangy spiced sauce.
A mild sauce prepared with onions, tomatoes, cashews, coconut, and finished with cream.
Deep-fried chicken marinated in yogurt and tomato sauce, prepared with fresh onion, bell pepper and finished with cream.
Kadai is a curry-based sauce, sauteed with onions, and green peppers.
Spinach simmered with onions and spices finished with cream.
Leavened white bread baked in tandoori oven.
Unleavened whole wheat bread baked in the tandoor oven. Vegan.
Crispy lentil wafers.
Soft fragrant long grain rice, grown in the fertile soil of Himalayas foothills and nourished by the pure water from the highest snow-covered peaks in the world.
Cool whisked homemade yogurt with chopped cucumber, tomatoes, onions, bell pepper, cucumber, and mint.
Homemade yogurt.
Onions, jalapenos, lemon.
Mixed vegetables cooked with cashews and raisins in a rich tomato-based creamy, buttery smooth sauce, finished with fenugreek leaves. Served with basmati rice.
Cottage cheese cooked with cashews and raisins in a rich tomato-based creamy, buttery smooth sauce, finished with fenugreek leaves. Served with basmati rice.
Cottage cheese cooked with fresh tomatoes, onions, cashews, and cream in a chef’s special sauce. Served with basmati rice.
Fresh handmade dumplings stuffed with cottage cheese, cauliflower, carrots, cashews, raisins, potatoes, and herbs cooked in rich curry creamy sauce. Served with basmati rice.
Eggplant roasted in tandoor and pureed cooked with fresh tomatoes, green peas, onions, spices, and finished with cream. Served with basmati rice.
Green peas and cottage cheese cooked in herbs and spices in a tomato-based creamy sauce. Served with basmati rice.
Garbanzo beans and spinach cooked with a blend of spices and fresh onions, ginger, and garlic. Served with basmati rice.
Potatoes and green peas cooked in curry and Indian spices finished with cream. Served with basmati rice.
Spinach and homemade cottage cheese cooked in Indian spices and fresh onions, ginger, garlic, and finished with cream. Served with basmati rice.
Mixed vegetables cooked with cottage cheese, cashews, raisins, coconut, turmeric, and fenugreek leaves in a rich sweet creamy sauce. Served with basmati rice.
Mixed vegetables cooked with spices fresh tomatoes, onions, and cream in a chef’s special sauce. Served with basmati rice.
Mango, yogurt, and milkshake.
Sweet almond milkshake.
Filtered Indian coffee made with coffee beans and chicory.
Spinach, onion, potato, and eggplant.
A delectable duo of handmade crisp cones filled with potatoes, peas, cumin, spiced, and seasoned.
A mouthwatering concoction of boiled chickpeas, chopped onions, samosa, chaat masala, tamarind, and garnished with cilantro.
Jalapenos pakoras.
Chicken sauteed with fresh onions, jalapenos, bell pepper, ginger, garlic, and herbs.
Hours of Service:
Friday: 11:00am - 1:45pm
Friday: 4:30pm - 9:00pm
Monday: 11:00am - 1:45pm
Monday: 4:30pm - 8:30pm
Tuesday: 11:00am - 1:45pm
Tuesday: 4:30pm - 8:30pm
Saturday: 11:00am - 1:45pm
Saturday: 4:30pm - 9:00pm
Thursday: 11:00am - 1:45pm
Thursday: 4:30pm - 8:30pm
Wednesday: 11:00am - 1:45pm
Wednesday: 4:30pm - 8:30pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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