Appetizers

Mulligatawny soup:
The famous soup made from lentils, simmered with spices and served with a wedge of lemon.

Seekh Kebab:
Ground lamb, onions, peppers and spices, roasted in a clay oven and served as appetizer bits.

Vegetable Samosa:
Crisp spiced patties with vegetable stuffing.

Shrimp Pakora:
Large shrimp fritters.

Paneer Pakora:
Cubes of homemade cottage cheese dipped in special batter  and deep fried.

Chicken chaat:
Bone less chicken, potatoes and onion mixed in tamarind sauce sprinkled with mango powder and black Indian salt, served cold

Indian Breads

Nan:
Unleavened bread freshly baked in traditional clay oven.

Paratha:
Whole wheat layered bread, baked in the tandoor and topped with melted butter.

Garlic Nan:
Fresh baked nan stuffed with garlic.

Onion Kulcha:
Nan stuffed with onions.

Chicken Nan:
Unleavened bread stuffed with minced chicken and baked in the clay oven.

Keema Nan:
Unleavened bread stuffed with minced lamb and baked in the clay oven.

Chicken Specialties

Chicken Sagwala:
Marinated chicken pieces cooked with cream spinach, coriander and blend of spices. 

Chicken Tikka Masala:
Tender boneless chicken tikka pieces, cooked with spices in butter sauce.

Chicken Vindaloo:
Chicken pieces and potatoes cooked in hot and tangy curry sauce.

Chicken Madras:
Highly spiced chicken, deliciously flavored with browned onions and cardamoms.

Chicken Methiwala:
Boneless chicken cooked with fenugreek, herbs and spices.

Chicken Korma:
Very mildly spiced chicken flavored with coconut and simmered in yogurt. 

Lamb Specialties

Rogan Josh:
A traditional lamb curry covered with chopped onions, tomatoes and freshly ground spices.

Lamb Xacutti:
A spicy lamb curry from the west coast of India, made with roasted coconut and blend of rare spices.

Pishori Pasanda:
Lamb pieces marinated and cooked with ginger and  garlic, in mild spices.

Lamb Shahi Korma:
Lamb cubes marinated and cooked with nuts in cream sauce.

Boti Kebab Masala:
Sliced kebab cooked in piquant sauce with tomatoes and onions.

Lamb Bhuna:
Cubes of lamb covered with sautéed onions, green peppers and a touch of garlic and ginger.

Seafood Specialties

Lobster Malai Khasa:
Lobster cooked in very mild cream sauce and flavored with coconut.

Shrimp Jalfreji:
Large shrimps sautéed with bell pepper, onions, tomatoes and onions.

Crab Malabar:
Succulent pieces of crabmeat simmered in onions, tomatoes, fennel seed and touch of green coriander in cream sauce.

Prawn Kebab Masala:
Shrimp lightly seasoned and broiled over charcoal in tandoor.

Goa Fish:
Fish cooked with ground coconut in a mixture of spices and herbs.

Shrimp Sag:
Large shrimp in delicate spices and creamed spinach.

Tandoori Specialties

Tandoori Chicken:
Chicken marinated in yogurt, spices, herbs, and barbecued in the clay oven.

Tandoori Salmon:
Lightly seasoned filet of salmon cooked in the clay oven served on a bed of green bell peppers and onions.

Murg Jehangiri:
Chicken pieces marinated in yogurt and roasted in the tandoor oven with lavish blasting of chili-corriander sauce.

Chicken Malai Kebab:
Tender chicken marinated in garlic, ginger and green coriander.

Chicken Tikka:
Boneless chicken portions marinated and roasted tandoori style.

Prawn Kebab:
Shrimp lightly seasoned and broiled over charcoal in tandoor.

Vegetarian Specialties

Malai Kofta:
Mixed vegetable rounds in an onion and tomato sauce

Vegetable Jalfrezi:
Succulent Vegetables cooked in a curry sauces, topped with nuts and resins.

Channa Masala:
Chickpeas, onions and tomatoes cooked in tangy dry sauce.

Palak Paneer:
Home made cottage cheese cooked with fresh spinach, seasonings and spices.

Alu Gobi Masala:
Cauliflower and potatoes cooked with onions, tomatoes and delicate spices.

Paneer Makhani:
Home made cheese cooked in tomatoes and butter sauce.

Rice Specialties

Pullau Begam Bahar:
Special rice cooked with sliced lamb, chicken, shrimp and mixture of freshly ground spices, almonds and raisins.

Shahjehani Biryani:
A classic dish cooked with chicken, nuts and raisins with saffron flavored rice .

Vegetable Biryani:
Saffron rice blended with garden fresh vegetables and nuts.

Shrimp Pullau:
Long grain rice cooked with shrimp, saffron and seasoning.

Desserts

Rasmalai:
Cottage cheese and milk flavored with rose water and garnished with nuts.

Kulfi:
The traditional Indian ice cream made from thickened milk with a topping of almonds and pistachio and a touch of of rose water.

Gulab Jaman:
A light pastry made with  milk and honey served in a thick sugar syrup.

Kheer:
Traditional rice pudding with almonds and raisins.

South Indian Delights

Masala Dosa:
Indian Rice crepes filled with potatoes and onions and served with sambar and coconut chutney.

Idli:
Steamed rice dumplings served with sambar and coconut chutney.

Uttapam:
Flat rice pancake stuffed with onions, tomatoes and coriander served with sambar and coconut chutney.

Medhu Wada:
Lentil donuts served with sambar and  coconut chutney.

Chef's Specials

Veg Plater (Veg Thali):
A fully satisfying meal for our vegetarian guests, which includes Samosa, Dal, Mix Vegetables, Palak Paneer, Raita and Nan or Poori

Lamb Chop Akbari:
Baby lamb cops marinated and cooked to perfection in a traditional clay oven served on a bed of green bell peppers and onions.