Slow cooked red masoor daal is tempered with garlic, ginger, red onions, jalapeno chilies, cumin and asafetida spices.
Vegetable Pakoras $5.00
Deep fried vegetable fritters made chickpea flour, pomegranate, cumin, coriander seeds and fenugreek.
Samosa $5.00
Two traditionally prepared, deep fried patties stuffed with spice tempered potatoes and green peas. Served with mint and tamarind chutneys.
Yogurt Raita $2.50
Smoothed homemade plain yogurt with grated cucumbers lightly spiced with roasted cumin powder.
Machhi Masala $19.95
(Chilean, bluenose Sea-bass cooked in Punjabi style medium spiced curry sauce. Specialty: North India) The prime Chilean Blue Nose Seabass (6oz) kept dry marinated in freshly ground mixture of about a dozen spices and added to a curry prepared with garlic, ginger, red onions and the paste of vine-ripened tomatoes. Served with Basmati rice and salad. Much of the flavor that Chilean Sea Bass contains is due to its high levels of Omega-3 Fatty acids. This aspect of the fish makes it not only delicious but makes it very beneficial to your health
Tikka Poshto $12.95
(Tandoori kababs of free-range chicken breasts flavored with poppy seeds, herb & tangy spices. Specialty: Kolkatta, India) Even though the tandoori style cooking originated in the North-Western frontiers, it has influenced almost all regional cuisines of India. The free-range chicken breasts are cut into cubes and marinated in the mix prepared with poppy seeds, fennel herb, ground coriander & cumin seeds, onion seeds, garam masala blend of over a dozen spices, whipped plain yogurt, garlic, ginger and lemon juice and vinegar. Marinated chicken breast cubes are skewered and baked in Tandoori oven and served on a sizzler along with Basmati rice, salad and freshly prepared mint chutney
Chokna Hyderabadi $12.95
(Fresh leg of lamb cubes cooked in a fragrant curry sauce. Specialty: Hyderabad, India) A rare dish found mostly in the homes of gourmet Nawabs of the royal city of old Hyderabad in the South. The meat is first half boiled with a bouquet garni consisting of spices like dry roses, sandal powder, cardamoms, bay leaves, cloves, black pepper corn, nutmeg and cinnamon in a muslin cloth tied with a string. Once the meat is softened, we add it to a special base prepared with red onions, garlic, ginger, vine ripened tomatoes, roasted & ground chickpeas, lemon juice, fresh mint and coriander. This flavorful delicacy is served with Basmati rice and salad
Gushtaba Zaffarani $12.95
(Leg of lamb meatballs cooked in a saffron, garlic, ginger and yogurt flavored curry sauce. Specialty: Kashmir, India) This lavish Kashmiri dish is prepared by grinding choice leg of lamb meat and mixing it with spices, garlic, ginger and over one dozen spices before rolling in to balls. The curry base is prepared with red onions, garlic and ginger, yogurt, fresh tomato paste, saffron, cardamoms, fennel powder, cinnamon, cloves, and almond paste, cumin and coriander seeds. Once the base is well-done and dark red in color, the meatballs added to it and simmered until firm. Served with Basmati rice and salad.
Pundu Kozhi $11.95
(Free range, Napa Valley chicken & roasted garlic pods in a South Indian style curry. Specialty: Kerala, India) This delicacy is a classic representative of the Kerala cuisine in the South. The garlic odor is removed by sautéing the fresh garlic pods with little oil and kept aside. The base gravy is prepared with fresh tomatoes, red onions, sliced ginger, curry leaves and a blend of freshly ground several South Indian spices. The chunks of removed from the leg of fresh Napa chicken and added to the base curry along with roasted garlic pods, garlic chives and cooked to perfection. Served with Basmati rice and salad
Muragh Multani $11.95
(Free-range chicken cooked in a red onion, garlic, ginger, tomatoes & buttermilk-based sauce. Specialty: Punjab, India) In our efforts to introduce our valued patrons to the sub-cuisines of India, we have selected this flavorful dish from a minuscule business community of Multanis, who migrated from the Multan state, now in Pakistan, during the partition of 1947. The boneless chunks of free-range chickens are marinated in a mix prepared with cardamom powder, coriander powder, hung buttermilk and salt. After a couple of hours, the marinated chicken is cooked with red onions, garlic, tomatoes, basmati rice powder, dry rose petal powder and a mix of over a dozen spices. The succulent curry is served with basmati rice and salad
Salmon Jhol Frezi $12.95
(Anglo-Indian style curry of salmon chunks, bell peppers, tomatoes and purple onions. Specialty: Mussoorie, India) The offered dish of fresh Salmon fish comes from the miniscule Anglo-Indian community of Mussoorie in the Northern Himalayan hills. Prepared with the red onions, ginger, garlic, julienne of bell peppers & red onions & tomatoes. The choice chunks of Salmon are added to the base and sautéed until well-tempered and coated with spices. This pan sautéed dish has hints of malt vinegar, tangy spices and light green chilies. Served with Basmati rice and salad
Rani Ki Palak Mattar $10.95
(Green peas sautéed in fresh spinach purée & tempered with onions, garlic and ginger. Specialty: Orissa, India) Thoroughly washed and stemmed spinach is boiled to make a thick, creamy purée and then sautéed with ginger, garlic, roasted black cumin seeds in a heavy gauge Indian wok. When the oil separates from spinach (a signal of perfect cooking) we add green peas to the spinach base. A favorite dish of predominantly vegetarian zamindars or landlords of Brahmin castes of this culinary and culturally rich state of Orissa. Served with superior quality Basmati rice & salad
Kashmiri Dum Aloo $10.95
(Potato stuffed with mashed vegetables & cooked in a thick Kashmiri saffron gravy. Specialty: Kashmir, India) Slightly boiled potatoes are stuffed with mashed vegetables like cauliflowers, potatoes, green beans, carrots, seed kernels of four types and raisins. The stuffed potatoes are sautéed and added to the main sauce prepared from tomatoes, garlic, ginger, garam masala., saffron and cumin powder. Then we cover the vessel with a heavy lid and seal it with wheat dough from all around to create a heat pressure inside and lower the heat. This dum (pressure steaming) process brings out all hidden aromas from the spices used. Served with superior quality organic Basmati rice and salad
Sowe Ni Tarkari $10.95
(Several vegetables and baby dill in a garlic, ginger & tomatoes-based curry. Specialty: Sindhi community, India) Hindu migrants from the South-West of British India (now Pakistan) during the partition are commonly known as Sindhis. Even after half a century of their departure from their homeland, this community has remarkably preserved its language, traditions and cuisine. The base for the offered dish is prepared with red onions, garlic, ginger, tomatoes, asafetida and a specially prepared blend of Sindhi masalas. The coarsely chopped baby dill herb and fresh vegetables like blue lake beans, bell peppers, red creamer potatoes, cauliflowers, Brussel sprouts mushrooms, plantains and carrots are sautéed in the base curry until well done. Served with Basmati rice and salad
This very popular dish has taken over England so overwhelmingly that more than twenty tons, according to a British trade magazine, of this preparation is being sold through the restaurants and supermarkets every month! Anglo-Indian in nature, the origin of this dish is attributed to master chefs of British Raj in India. It contains three great tastes of Anglo-Indian cuisine in one — barbecue flavor from the clay oven roasting, smooth cashew paste for mildness and traditional Indian taste from fresh vine ripened tomatoes, purple onions and several aromatic spices. The breast pieces of naturally grown, free range Napa Valley chicken are marinated overnight in a spiceful saffron, yoghurt, garlic, gin- ger base marinade. The marinated chicken breast chunks are skewered and baked in the clay oven to impart a distinct smoky flavor Finally, the roasted chicken cubes are added to a specially prepared masala gravy of cashew paste, tomatoes, red onions, garlic, ginger, saffron, cardamoms, white pepper and shah jeera cumin, cloves, cinnamon, star anise powder. Served with Basmati rice, salad, baked lentil cracker papadum, daal, and mint chutney.
Pukhta Muragh Biryani $13.00
The original Biryani recipe could have come from Persia via Afghanistan to North India along with Invaders in the thirteenth century. We know the history little better during 1800 to 1900. During Mughal empire, Lucknow in the North was known as Awadh, giving rise to Awadhi Biryani. In 1856, British deposed the Nawab or King of Lucknow in Calcutta giving rise to another version of Biryani called Calcutta Biryani with slightly different ingredients and spices. Needless to say it was a royal dish for the kings and Nawabs of that era. The secret of preparing this dish is in the technique called “dum” of cooked for long under pressure on low heat. We have adapted the cooking method of Lucknow style with the spice combination of Hyderabad in the South and the final finishing method of Delhi’s Mughals. The basmati rice is half boiled using whole spices and kept aside. The base is prepared with vine-ripened tomatoes, red onions, ginger, garlic, homemade yogurt, black peppers, raisins, saffron, cardamoms, cinnamon, cloves, bay leaves, chopped mint and the essence of screw-pine flower called Kewara and a special blend of about 24 different roasted and ground spices. The chicken (or other meats/seafood) chunks are added to this base until tender and then the half boiled basmati rice are added to it. The cooking vessel is sealed with a heavy lid to provide ‘dum’ on a low heat to let cook under its own steam.
Coorgi Roast $14.95
Coorg, the spice and coffee belt of South India’s Karnataka State has its very own and distinguish cuisine. Unlike the rest of South India, pork dishes here are very popular and consumed more often. After several trials and approved tastings by our patrons we offer this prime quality spareribs and rack of pork dish to all our guests. The pork rack and spareribs are kept marinated for over twenty four hours in a mix prepared with seven roasted and ground spices, plain yogurt, paste of raw papaya, rock salt and black peppers. When ordered, we skewer one large piece of rack and ribs and slow cook in the clay oven in three steps to seal all the flavors. Served on a sizzler with spice tempered bowl of daal, Basmati rice, mint chutney and salad.
Tandoori Prawns $16.00
Tandoori cooking, which has traditionally been only for breads, meats and poultry, is now being used for seafood all over India. Several years ago, Silversands, a coastal resort near the historic town of Mahabalipuram in South of India, your host was served with the sizzling platter of jumbo size prawns baked in the tandoori oven. That taste and presentation of the tandoori prawns are main inspiration to prepare this dish, for the gourmand patrons. Hard to find, colossal size prawns (Known as scampi also) were marinated overnight in the mix of fresh ginger & garlic paste, roasted cumin and coriander powder, Kashmiri red peppers, lemon juice, fresh mint paste, malt vinegar, rock salt, homemade yoghurt and garam masala blend of over eighteen roasted spices, Long metal skewers are passed through the prawns and baked in the tandoori oven when ordered. Served with Basmati rice, salad, baked lentil cracker papadum, daal and mint chutney.
Tandoori Salmon $15.00
Fresh fillets of prime quality, Atlantic Salmon fish were marinated overnight in the mix of fresh garlic paste, ginger paste, red onions paste, roasted cumin powder, paprika, lemon juice, malt vinegar, rockslat, homemade yoghurt and our own garam masala blend of over eighteen spices. Long metal skewers are passed through the fish cubes and baked in the tandoori oven when ordered. Served on a sizzler with spice tempered bowl of daal, Basmati rice, mint chutney and salad.
Jaipuri Lamb Chops $19.00
Rajasthan - the vibrant desert state o Northwest India is world renowned for its palaces, mansions, fairs and colorful fabrics. In many cities of this state it’s hard to discriminate between the architecture and construction of the large palaces and most ordinary homes. At every step and corner you would find antiquity co-existing, carefree, among the Royals and poor. High tourist traffic and interest in this state has forced many former royal families to convert their forts into hotels and, with it came out the local cuisine! The rack-of-lamb ribs are marinated in the mix of pomegranate juice, hung yoghurt, paste of cashews, saffron, raw papaya paste, a specially prepared mix of over two dozen herbs and spices. Served with premium Basmati rice, curry sauce, salad and mint chutney.
Punjabi Mutton Curry $13.95
Your chef/host’s interest in serving goat meat – a much sought after Indian delicacy –arose when a famed rancher, Bill Niman, returned from retirement to raise goats in Bolinas, Calif. It has been a taboo for long to serve goat meat in Indian restaurants because it was a common notion that the main stream would not like it! However, the recent trend of serving goat meat or chevon in up-scale restaurants has encouraged ethnic eateries to offer their traditional mutton dishes to their patrons. This new trend has not only driven the demand of goat meat but also doubled the price of it! The bone-in chunks of goat meat are first marinated with little yogurt, black salt, black peppers, ground cumin and coriander seeds and kept aside for a couple of hours. The base masala is prepared with chopped red onions, garlic, ginger, tomatoes and a freshly ground blend of garam masala spices. Once the base curry is well tempered and golden dark in color, chunks of marinated mutton is added to it and sautéed over low heat for about one hour. Once the meat is fork-tender we add some hot water to it and simmer until the desired color and taste is achieved. This simple, tasty and nutritious dish is served with your choice of bread or basmati rice.
Vindaloo Curry $17.00
Goa differs from other coastal areas of India because of a strong Portuguese influence on its culture, cuisine and architecture. Vasco da Gama’s ship arrived here in the late fifteenth century with an aim to control the spice route to the West. However, the Portuguese captured Goa by the turn of the century and became the chief spice traders. Vindaloo curry is considered the “national” dish of this region and can be prepared using pork, lamb, chicken, fish or prawns. The marinade is prepared by grinding garlic, ginger,red peppers, cardamoms, mustard & cumin seeds, cloves and malt vinegar. The selected choice of seafood, poultry, lamb, pork or paneer cheese is sauteeed on order with the marinade base and paste of red onions, freshly pureeed tomatoes. This popular and much sought after Goan curry is cooked very authentically to satisfy the connoisseur in you. Served with Basmati rice
Prawns Vindaloo..
$17
Salmon Fish Vindaloo
$15
Lamb or Pork Vindaloo
Chicken Vindaloo.
$13
Paneer (Indian cheese cubes) Vindaloo..
$11
Saag $11.00
Saag is one of the most popular dishes from the North Western frontier state of India, Punjab. Base is prepared by boiling un- stemmed and thoroughly washed baby spinach & mustard greens, chopped red onions, garlic and ginger paste. The boiled greens are mashed into a coarse puree and then tempered with roasted and ground spices like coriander & cumin seeds, black pepper, whole red chilies, asafetida and a pinch of home-made garam masala spices.
Saag Paneer
Saag Kofta
Saag Aalo
Saag Chicken-$14
Saag Lamb$15
Gulab Jamun probably is the most popular Indian dessert for all happy occasions in India. It is prepared by rolling saffron and cardamom flavored milk concentrate ‘Khoya’ into deep fried little balls. The Gulab Jamuns are kept “pickled” in separately prepared syrup for several hours. Two pieces of Gulab Jamun are served garnished with edible silver leaf.
Phirni Pudding $4.00
The long process of preparing this rice pudding dessert from the south Indian city of Hyderabad starts with grinding milk-soaked basmati rice into a coarse paste and then slow cooked with milk, saffron, cardamom powder, rose water, sugar and pistachios nuts. Served chilled.
Prepared from home-set yogurt, sugar, milk and natural screwpine flower kewara essence and premium quality mango juice. Also available
Salt Lassi
Sweet Lassi
