Soup/Khasta Mushroom/Haryali Kabab

Salmon Balchau

salmon in onion, tomato and balsamic masala sauce

Lamb Malabar

lamb in a coconut and tomato sauce with mustard seeds and curry leaves

Sweet Potato Kofta

in a yogurt onion sauce flavored with fenugreek leaves

Choice Of Dessert

RAJI'S SCALLOPS .

Grilled scallops with a coconut mint sauce .

ALOO TIKKIYAS .

Spicy potato cakes served with tamarind and mint chutney .

LUCKHNOW KI BHAJIA .

Crisp light fritters with whole spinach leaf, banana and homemade cheese .

VEGETABLE SAMOSA .

Crispy turnovers with seasoned potatoes and green peas.

COD AND CRAB CAKE .

Fennel and onion seed spiced cod and crab cakes

RAJI'S SHRIMP BALCHAU .

A Goan specialty. Succulent shrimp in a spicy chili masala sauce.

RAJI'S RAJASTHANI SOOLEY .

Grilled lamb marinated in lemon and garlic on a bamboo skewer.

DAHI ALOO POORI .

A mixture of wheat crisps, potatoes, and chick peas in yogurt and tamarind sauce.

BHEL POORI .

Assorted crisps and noodles, with sweet and sour chutneys.

AMRITSARI SEEKH .

Marinated homemade cheese and vegetables served on a bed of tomato sauce.

HARA BHARA KABAB .

Spinach and cheese cakes flavored with whole spices .

RAJ-KACHORI .

A specialty of Calcutta. Chickpea-filled flour patty with Tamarind sauce and yogurt.

TOMATO AND CARROT .

Tomato and carrot soup flavored with peppercorns .

CRAB .

She-crab soup with nutmeg, ginger juice and saffron .

MULLIGATAWNY .

A spicy favorite of Anglo-India made with red lentils, vegetables and chicken.

RAJI'S TROPICAL SALAD .

Grilled chicken tossed with seasonal tropical fruits .

AJWAINEE SHRIMP SALAD .

Grilled shrimp salad with baby arugula and peas shoots and ajwain dressing.

TAMARIND SALAD.

Fresh seasonal greens served with mango, pea shoots and red and green grapes.

TULSI MALAI KABAB .

A recipe developed by our chef. Boneless pieces of delicately spiced chicken, flavored with fresh basil .

MUGHO IKE TIKE .

Fenugreek flavored, marinated boneless pieces of chicken.

TANDOOR CHICKEN.

Chicken marinated in yogurt and mild spices.

TANDOORI BATER .

Whole grilled quail marinated in aromatic Indian herbs.

JHINGA ANGAREY .

Jumbo prawns marinated in yogurt and roasted chiles and cilantro.

TANDOORI LOBSTER .

Lobster tail with tandoori spices .

RAJI'S MACHLI TIKKA .

Filet of Atlantic salmon and tandoori spices.

MASALEDAR CHOP .

Lamb chops marinated in nutmeg, cinnamon and aromatic Indian herbs.

TAWA GOSHT MAHUA .

Lamb cooked on a griddle with apricot, onion and tomato .

SEEKH KABAB .

Clove smoked lamb kabas.

RAJI'S VENISON CHOPS .

Spicy venison chops with Tamarind signature cranberry sauce.

SUBZI KI SEEKH .

Ground, assorted vegetable kababs flavored with whole spices .

BHARWAN PANEER .

Homemade cheese filled with fresh mint and coriander chutney.

KERALA FISH CURRY .

Seasonal fish simmered in coconut curry sauce .

MALAI HALIBUT .

Halibut flavored with mace and cardamom in a coconut ginger sauce.

LOBSTER MASALA .

Lobster cooked with shiitake mushrooms, chopped onions, garlic and white wine.

TAMARIND SWORDFISH .

Filet of swordfish marinated in tamarind chutney, and fenugreek leaves.

RAJI'S KARARE TUNA .

Pan-seared tuna with a crust of toasted tomato seeds.

KONJU PAPPAS .

Shrimp cooked in a spicy coconut sauce with curry leaves and smoked tamarind.

SHRIMP MOILEY .

A Chennai specialty. Shrimp in a coconut based sauce with mustard seed, ginger and curry leaves.

CHICKEN SHAHI KORMA .

Roasted chicken in a saffron cashew sauce .

MURG LAZEEZ .

Ground chicken with spinach, yogurt and mint sauce.

MURG LAJAWAB .

Boneless chicken in a tomato onion sauce flavored with coriander seeds .

CHICKEN TIKKA MASALA .

Chicken tikka cooked in a tomato fenugreek sauce with Indian spices.

MURGH KOLAPURI .

Fiery Maharashtrian chicken with whole spices and peppercorns.

RAJI'S MURG MAHARAJA .

Rolled chicken breast filled with spinach, paneer and apricot, served with fennel sauce and sautéed vegetables.

ROGAN JOSH .

A classic north Indian dish, goat in a cardamom sauce .

LAMB VINDALOO .

Lamb in a fiery tangy sauce.

LAMB PASANDA .

Apricot-filled grilled lamb in a cashew nut and saffron sauce.

SAAG GOSHT.

Lamb cooked with fresh spinach leaves and ginger.

RAJI'S LAMB SHANK .

Slow braised lamb shank flavored with whole spices and red wine.

RAJI'S VEGETARIAN THALI .

An assortment of tandoori salad, lentils, vegetables, chutneys and relishes .

TANDOORI MIXED GRILL .

Lamb chop, tandoori chicken, tulsi malai kabab, shrimp and murgh tikka with nan and dal makhni.

TAMARIND SEAFOOD PLATTER .

Assortment of lobster, shrimp, scallop, sea bass and seasonal fish served with rosemary nan and tomato raita.

DUM ALOO GOBI .

Potatoes and cauliflower simmered in an onion tomato sauce .

SAAG PANEER .

Homemade cheese cubes with spinach and ground spices.

CHANA PINDI .

A north Indian specialty of chickpeas cooked with onion tomatoes and pomegranate seeds.

HING DHANIA ALOO .

Potatoes with asafetida and coriander seeds.

PANEER LABABDAR .

Cheese in tomato, onion sauce flavored with fenugreek .

BHINDI DO PIAZA .

Okra with browned onions and dried mango.

NARGISI KOFTA .

Finely chopped lotus root dumplings with homemade cheese, in a saffron onion sauce.

BHAGAREY BAIGAN .

Japanese eggplant cooked in an aromatic sauce with peanuts, sesame seeds and coconut.

VEGETABLE JALFREZI .

Mixed vegetables with homemade cheese, spiced with ginger, cumin and garlic.

TAMARIND'S SHIITAKE .

Sautéed jumbo shiitake mushroom with mustard seeds and fresh curry leaves.

BEANS PORYAL .

String beans and coconut with white lentils and curry leaves.

DAL MAKHNI .

A traditional Punjabi preparation of black lentil simmered overnight on a slow fire with onion an garlic.

LEMON RICE .

Lemon flavored basmati rice with curry leaves and mustard seeds .

STEAMED BASMATI RICE .

Aromatic long grain rice.

VEGETABLE PILLAU .

Baked basmati rice and vegetables with nuts and raisins.

GOAT BIRYANI .

Basmati rice with goat meat and spices.

CHICKEN BIRYANI .

Basmati rice with chicken and spices.

TAMARIND RICE .

Basmati rice flavored with tamarind, mustard and curry leaves.

NAN .

A light bread baked in the clay oven .

ROTI .

Whole wheat bread baked in the clay oven.

PUDINA PARATHA .

Mint flavored oven baked bread with a butter glaze.

TANDOORI PARATHA .

Whole wheat, multi-layered bread baked in the clay oven.

KULCHA .

Onion black pepper/broccoli.

GARLIC NAN .

A multi-layered nan bread flavored with garlic.

ROSEMARY NAN .

Nan bread flavored with rosemary and served with olive oil.

NAN-E-TAMARIND .

Nan filled with dry fruits, nuts, and raisins.

KEEMA NAN .

A crisp nan with ground lamb.

POORI .

Whole wheat, deep fried puffed bread.

KHEERA RAITA .

Yogurt with grated cucumber .

TOMATO AND MINT RAITA .

Yogurt with tomato and mint.

PESHAWARI RAITA .

Yogurt with slices of pineapple, dried fruits and nuts.

KULFI .

A traditional Indian ice Cream .

RASMAlAI .

Sweet cottage cheese dumplings flavored with saffron and cardamom .

GHUJJIA .

Light pastry filled with semolina raisins, coconut and cashews .

GULAB JAMUN .

A light pastry dumpling made from dry milk and honey .

CRÈME BRULEE .

A lemon and cardamom custard .

RICE PUDDING .

Caramelized basmati rice and almonds, pistachio and raisins .

CHOCOLATE MOUSSE CAKE .

With lemon sauce and a chocolate cigar .

WARM CHOCOLATE SOUFFLE .

A flourless cake with raspberry sauce .

MANGO CHEESE CAKE .

Served with mango and vanilla sauce .

ASSORTED TRUFFLES .

With Sambuca, Grand Marnier and white chocolate .

DESERT PLATTER .

Assorted dessert for two or more

ICE CREAM .

Mango and Ginger .

SORBET .

Assorted Flavors .