Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with Planet BOMBAY special curry spices
Malai Curry $13.00
East West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste and planet Bombay secret spices
Bhuna $13.00
East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers
Dopiaaza $13.00
With lashings of onions, dopiaza’s popularity is timeless. In the Hindi Language ‘Do’ means two and ‘Piaaz ‘ is onion. Hence the popular belief that the word refers to the use of twice the amount or two different type Of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar’s courtier, Mullah Dopiaza Prepared with lots of onion & bell peppers
Methi $13.00
Freshly Methi leaves cooked with brown curry sauce and touch of garlic & ginger
Mint $13.00
Freshly Mint leaves cooked with brown curry sauce and touch of garlic & ginger
Madras $13.00
Also Madras is renowned for the best vegetarian food in the country, meat-based recipes such as this one also extremely popular. The particular recipe is a contribution by the area’s small Muslim community. Cooked in fairly hot spices with cilantro & tomatoes
Kurma $13.00
The city of Hyderabad in Andhra Pradesh has a rich heritage of Mogul cuisine. It was here the last Mogul emperors retired before finally handing over power to the Nizam dynasty. But the original recipe of Kurma comes from Delhi, the center of Mogul cuisine. Kurma is a rich and creamy style mild curry sauce cooked with yogurt, cream, cashew nut, pineapple & pure homemade butter.
Kashmir $13.00
Surrounded by the snow-capped Himalays, Kashmir is popularly known as the “Switzerland of the East” The state is renowned for its rich culinary heritage and this aromatic dish is one of the simplest among the region’s rich repertoire. Kashmir is mild curry sauce cooked with slice of banana, cashew, pineapple, cream and pure homemade butter
Pasanda $13.00
Popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word "Pasande," or "the favorite one,"which refers to the prime cut of meat traditionally used within: marinated with yogurt, garlic, ginger and chef special spices. Also cooked with almond, cream and slice of pineapples.
*Vinda-aloo $13.00
Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’ , the Portuguese word for garlic. cooked in hot spices with potatoes. Your choice of CHICKEN, LAMB, GOAT, SHRIMP, SALMON, TILAPIA, OXTAIL, PANEER.
Ceylon $13.00
Ceylon is the key ingredients being coconut, lime juice, and a specific Ceylon curry sauce, which classifies it as "fairly hot" on most guides. Its name originates from Ceylon, the former name of modern-day Sri Lanka. your Choice of CHICKEN, LAMB, GOAT, Or SHRIMP, PANEER.
Rogon Josh $13.00
This is one of the most popular lamb dishes to have originated in Kashmir. Traditionally fatty meat on the bone is slow cooked until most of the fat is separated from the meat. The fat escapes from the meat in this way is known as Rogan and josh refers to the rich red color by Paprika. Marinated with yogurt, garlic, ginger and chef special spices then cooked in medium curry sauce topping with fried onions, green peppers and tomatoes. Your choice of CHICKEN, LAMB, GOAT, Or SHRIMP, PANEER.
Dhansak $13.00
About 13 centuries ago, a small group of Persians fled their country to avoid religious persecution and landed in the state of Gujarat. The become known as Parsis and they adopted Gujarati as their language; they developed a Parsi version, which is slightly different from the local form. In native Gujarati, ‘Dhan’ means wealth, but in Parsi Gujarati it means rice and ‘Sak ‘ is vegetables. Prepared with sweet & sour curry sauce , touch of caramelized basmati rice & lentils. Your choice of CHICKEN, LAMB, GOAT, Or SHRIMP, PANEER.
Sagg $13.00
Cooked with Garden fresh spinach cooked with garlic, tomatoes, onion and other Indian spices. Your choice of CHICKEN, LAMB, GOAT, Or SHRIMP
Korai $13.00
The korai or karahi is a cooking pot like a Chinese wok except that it has two curved handles instead of one long one. So the name is really a style of stir-fry cooking. This dish has an excellent flavor, using many Bangladeshi ingredients. It is a traditional Bangladeshi recipe cooked with slices of onion & green pepper, Five spices, garlic, ginger, tomatoes and cilantro. Your choice of CHICKEN, LAMB, GOAT, SHRIMP, SALMON OR TILAPIA
Shabzi $13.00
Garden fresh mixed vegetables cooked with medium curry sauce spices. Your choice of CHICKEN, LAMB, GOAT, Or SHRIMP
Mushroom $13.00
In India, mushrooms are traditionally grow only in the northern state of Kashmir. However Fresh mushroom cooked with brown curry sauce and touch of garlic & ginger. Your choice of CHICKEN, LAMB, GOAT, SHRIMP, SALMON, TILAPIA
Jhalfrazi $13.00
Jhalfrazi was created by Indian chef during the British Raj. The dish originated in Calcutta, where the East India Company was established as an important trading post by the British. Marinated with yogurt, garlic, ginger and special East Indian spices then cooked with butter, onions, tomatoes and green peppers. Your Choice of CHICKEN, LAMB, GOAT, Or SHRIMP
Triangular puffed pastry stuffed with cubed potatoes, green peas, carrots & mildly spiced herbs
Chicken Samosas (2 pieces) $6.00
Chana Bhaji $5.00
Chick Peas in a blend of Spices, garnished with Cilantros
Onion Bhaji $4.00
Onion fritters prepared with whole coriander,cumin and a variety of spices.
Paneer Pakora $8.00
Homemade cheese slices breaded with chick-pea flour and deep fried with vegetable oil
Shrimp Poori $10.00
Fluffy hand-rolled deep fried Poori bread stuffed with creamy coconut based Shrimp
Chicken 65 $8.00
Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India. Chicken slices marinated with garlic & ginger; then stir-fried and slightly sautéed with green chili and special sauce
Meat Plater $10.00
Lamb kabab, Shish kabab and chicken tikka
Tandoori Hot Wings $7.00
Baked wings mixed with special spicy tandoori sauce
Curry Hot Wings $7.00
Deep fried wings mixed with special spicy curry sauce
Chicken Pakoras $8.00
Deep fried chicken tenders serve with mango-mint sauce
