India House Restaurant

Name: India House Restaurant
Address: 2089 Albany Post Rd., 10548, NY, 10548
Telephone: 914-736-0005

2089 Albany Post Rd., Montrose, NY 10548, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 11:30AM-10:00PM •Sunday: 11:30AM-10:00PM •

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Details

Cuisine: Indian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Bismillah

1. Alu Papri

A mixture of crisps, potatoes and chick peas tossed in yogurt and topped with tamarind sauce.

2. Bhaji (Pakora)-Two per order

Medium spiced vegetable fritters made from onion, chick pea flour and chopped fresh coriander leaves.

3. Samosa-Two per order

Triangular patties fil1ed with potatoes, green peas and spices.

4. Keema Samosa-Two per order

Triangular patties filled with ground lamb, green peas and freshly ground seasonings.

5. Assorted Appetizer

Samosa, pakora and papad

6. India House Special

Assorted Indian hors d' oeuvres. (Chicken tikka, shrimp tandoori, seekh kabab, meat samosa, pakora, papad, mango chutney and tamarind chutney).

7. Jhinga Ka Khaja-Shrimp Special

Jumbo shrimp sauteed with fresh coriander, ginger, garlic, spring onions, mustard seeds, curry leaves and fresh tomato.

8. Papad-Two per order

Thin bean wafer with bits of black pepper.

Shorbe

1. Subzi Ka Shorba (Vegetable soup)

Garden fresh mixed vegetables, with herbs and freshly ground spices.

2. Tomater Ka Shorba (Tomato soup)

An exotic extract of tomatoes, tempered with ginger and cumin.

3. Mulligatawny (Chicken soup)

A traditional chicken soup made w. lentils & vegetables, subtly flavoured with fresh coconut, delicate herbs and a dash of spices.

Tandoor Se Mulakat

1. Murgh Tandoori Half (Slimmer's diet)

Skinless chicken on the bone, marinated in yogurt, ginger, garlic and flavoured with freshly ground spices, baked in Tandoor. Served sizzling at our table.

2. Murgh Tikka-The King of Kababs (Slimmer'diet)

Succulent skinless, boneless pieces of chicken marinated in yogurt, garlic, ginger, flavoured with freshly ground and blended spices. Baked to perfection in Tandoor.

3. Murgh Reshmi Kabab

A delicious combination of finely minced chicken, seasoned with fresh herbs and spices, then grilled on skewers over charcoal.

4. Murgh Malai Kabab

Creamy chicken supreme marinated in ginger, garlic, green coriander and almond paste, roasted to perfection in Tandoor.

5. Mixed Tandoor

Delicious combination of Tandoor grilled chicken, chicken tikka, shrimp tandoori, seekh kabab (minced lamb flavoured with herbs), boti kabab (cube of lamb) and Nan (Unleavened tandoor baked bread). Served sizzling at your table.

6. Paneer Tikka (Vegetarian Delight)

Home made cottage cheese skillfully blended with herb and spices, roasted in tandoor on skewers.

7. Seekh Kabab

Tender rolls of succulent minced lamb seasoned with herbs and spices. Cooked on skewers over charcoal.

8. Jhinga Tandoori

Jumbo shrimp marinated in yogurt, ginger, garlic and delicately flavoured with spices, baked in tandoor.

Gosh- Ki- Dawat

1. Gosht Badam Pasanda (Mild)

Tender boneless pieces of lamb simmered to perfection in a delicious blend of herbs, spices, and crushed almond gravy. Royal cuisine from the Nizam of Hyderabad's kitchen.

2. Rogan Josh (Medium)

Tender boneless cubes of lamb marinated and cooked in traditional kashmiri masala (paprika, royal cumin, almonds, poppy seeds, cardamon, cloves etc). A Kashmir Valley specialty.

3. Saag Gosh (Medium)

Cubes of tender lamb cooked in a sauce of spinach puree, tomatoes and fresh ginger, tempered with cuminseed and curry leaves

4. Gosht Do Piaz (Medium)

Cubes of tender lamb cooked in a classic Indian recipe, in which onions are used twice in the cooking process, with carefully chosen spices and herbs.

5. Keema Mater (Medium to hot)

Ground lamb deliciously flavored with green pepper, garlic, ginger, onions and spices.

6. Gosht Achar (Medium to hot)

Tender morsels of marinated lamb cooked in a combination of pickled spices. Prepared from an ancient recipe. Royal cuisine from the Nizam of Hyderabad's kitchen.

7. Gosht Bhuna (Medium)

Succulent boneless pieces of lamb cooked in medium fresh spices with tomatoes, onions, bell peppers and curry leaves. No gravy. Served sizzling at your table.

8. Gosht Kadai (Medium to hot)

Succulent boneless pieces of lamb tossed with fresh herbs and flavourings, cooked in a kadai (traditional Indian pan). From the kitchens of Peshawar.

9. Gosht Vindaloo (Very hot & sour)

Very highly spiced, boneless tender lamb cooked with potatoes in a tangy sharp sauce.

Murgh Ka Bavarchikhana

1. Murgh Kashmiri (Mild)

Delectable boneless, skinless pieces of chicken simmered with fruit (apples, apricots, pineapple, peaches and pears) cashew nuts, freshly ground spices and herbs. Traditional Kashmiri dish.

2. Murgh Saag (Medium)

Tender boneless, skinless pieces of chicken simmered in a sauce of spinach puree, ginger, freshly Ground spices and tomatoes.

3. Murgh Do Piaz (Medium)

Boneless, skinless pieces of chicken cooked in a classic Indian recipe, in which onions are used twice in the cooking process, with carefully chosen spices and herbs.

4. Murgh Keema Masala (Medium)

Minced chicken simmered in a medium gravy made of yogurt, ginger, onion, tomatoes, fresh herbs and garnished with green peas

5. Murgh Makhni (Medium)

Boneless, skinless pieces of chicken cooked in a special sauce made with tomatoes, butter, exotic spices and cream of cashew nuts. Garnished with sliced almonds.

6. Murgh Tikka Masala (Medium)

Tender pieces of boneless, skinless chicken cooked in tandoor, then simmered in a piquant sauce made with ginger, garlic, coriander, curry leaves and green pepper.

7. Murgh Bhuna (Medium)

Succulent pieces of boneless, skinless chicken cooked with a medium hot blend of fresh spices, tomatoes, bell peppers, onion and curry leaves. No gravy A gourmet dish. Served sizzling at your table.

8. Murgh Kadai (Medium or hot)

Succulent pieces of boneless, skinless chicken tossed with fresh herbs and flavourings, cooked in a kadai (traditional Indian pan). From the kitchens of Peshawar.

9. Murgh Vindaloo (Very hot & sour)

Very highly spiced boneless, skinless pieces of chicken, cooked with potatoes in a tangy sharp sauce.

10. Murgh Mirchi Masala (Very hot and spicy)

Succulent pieces of boneless, skinless chicken cooked w. green pepper, green chillies, red chillies, onion, ginger and garlic. A delight for spicy food lovers. Specialty of South India.

Samunder Ki Daulat

1. Goan Jhinga Curry (Mild)

Jumbo shrimps gently simmered in coconut milk blended with garlic and ginger.

2. Jhinga Curry (Medium)

Jumbo shrimps cooked in medium spiced gravy.

3. Jhinga Do Piaz (Medium)

Jumbo shrimps cooked in a classic Indian recipe, in which onions are used twice in the cooking process with carefully chosen spices and herbs.

4. Jhinga Saag (Medium)

Jumbo shrimps cooked in a sauce of spinach puree, tomatoes and fresh ginger, tampered with cumin seeds and curry leaves.

5. Jhinga Ka Bhuna (Medium)

Jumbo shrimps cooked in fresh spices with tomatoes, bell peppers, onion and cuny leaves. No gravy. Served sizzling at your table.

6. Jhinga Tandoori Masala (Medium)

Jumbo shrimps cooked in tandoor, then simmered in a piquant sauce made with ginger, garlic, coriander, curry leaves and green pepper.

7. Jhinga Kadhai (Medium)

Jumbo shrimps tossed with fresh herbs and flavourings, cooked in a kadhai (traditional Indian pan). From the kitchens of Peshawar.

8. Jhinga Vindaloo (Very hot & sour)

Jumbo shrimps cooked with diced potatoes in a tangy sauce. Highly spiced, and very hot.

9. Jhinga Mirchi Masala (Veryhot and spicy)

Jumbo shrimp cooked w. green pepper, green chillies, red chillies, onion, ginger & garlic. A delight for spicy food lovers. Specialty of south India.

Vaishnav Bhojan

1. Navrattan Korma(Mild)

Nine different varieties of fresh vegetables simmered in a cashew and almond sauce.

2. Malai Kofta (Mild)

Balls of mashed vegetables stuffed with dried fruit, cooked in a cream and tomato gravy.

3. Alu Gobi (Mild)

Cauliflower and potatoes cooked in delicately spiced gravy

4. Subzi (Medium)

Garden fresh mixed vegetables cooked in medium spiced gravy.

5. Baingan Bharta (Medium)

Eggplant, broiled and tossed over charcoal, peeled, mashed and sauteed with chopped onions, green chillies, garlic and freshly ground spices.

6. Aloo Palak (Medium)

Potatoes cooked with blended spices and pureed spinach.

7. Paneer Palak (Medium)

Fresh homemade cottage cheese cooked with pureed spinach and spices

8. Paneer Muttar (Medium)

Fresh homemade cottage cheese gently cooked with tender fresh garden peas and blended with spices.

9. Paneer Tikka Masala (Medium)

Fresh homemade cottage cheese first cooked in tandoor oven, then simmered in a piquant sauce enriched with green herbs and spices

10. Paneer Makhani (Medium)

Fresh homemade cottage cheese cooked in gravy, rich with tomatoes and ginger.

11. Bhindi Masala (Medium)

Fresh okra stuffed with exotic spices, cooked with onion and peppers.

12. Aloo Gobi Mutter (Medium)

Cauliflower potatoes and green peas in a blend of onions, ginger and spices. A dry preparation.

13. Channa Masala (Medium)

Chick peas cooked in spices with a little gravy.

14. Channa Saag (Medium)

Chick peas cooked in a sauce of spinach puree, tomatoes and fresh ginger tempered with cumin seeds and curry leaves.

15. Subzi Vindaloo (Very hot and sour)

Mixed vegetables, cooked with spices in a tangy sharp sauce.

Chaval- Ka- Khazana

1. Banarsi Biryani-Vegetarian (medium)

Fragrant basmati rice cooked with fresh vegetables, dried fruits, nuts and saffron.

2. Mughlai Biryani-Lamb (Medium)

traditional lamb-rice dish. Cubes of tender lamb cooked with fragrant basmati rice, nuts and saffron.

3. Shajahani Biryani-Chicken (Medium)

A traditional dish of Mughlai royalty. Fragrant basmati rice, cooked with marinated chicken, nuts, fruits, vegetables, carefully blended herbs, spices and saffron.

4. Jhinga Biryani-Shrimp (Medium)

Fragrant basmati rice cooked with shrimp, dried fruits, nuts and saffron.

5. Rice Pilau

Fragrant long grain rice cooked with saffron, herbs and spices.

Kuch- Kuch Khas

1. Chapati

Thin, dry, whole wheat bread.

2. Poori

Soft and fluffy white flour bread, deep fried in vegetable oil.

3. Tava Ka Paratha

Multi-layered white flour bread, cooked with vegetable oil on griddle.

4. Nan

Unleavened Tandoori baked bread, enriched with milk.

5. Garlic Nan

Nan stuffed with garlic and coriander, baked in tandoor.

6. Chef’s Special Nan

Unleavened bread filled with minced chicken tikka, raisons and nuts, baked in tandoor.

7. Tandoori Roti

Plain whole wheat bread, baked in tandoor.

8. Onion Kulcha

Unleavened bread stuffed with chopped onions, mango powder and green coriander, baked in tandoor.

9. Keema Nan

Nan stuffed with seasoned ground lamb, baked in tandoor.

10. Aloo Paratha

Multi-layered white flour bread filled with mild spice and potato.

Accompaniments

1. Raita (Mild)

Homemade cool yogurt, chilled with shredded cucumber and spices.

2. Aam Ki Chutney (Mild)

Sweet mango relish.

3. Aam Ka Achar (Spicy hot)

Pickled mango, homemade.

4. Lemon Achar (Spicy hot)

Pickled lemon, homemade.

5. Dal (Medium)

Creamed lentils tampered with onions and spices

Pasand Apni Apni

1. Kulfi-Indian Ice Cream

An ice cream specialty from India. Creamy ice cream flavoured with cardamom and saffron.

2. Orange Kulfi

Authentic Indian ice cream with cashew nuts, pistachios and almonds, flavoured with fragrant saffron and cardamom. Served in frozen orange peel boats.

3. Aam Ka Ice Cream-Mango

A cool refreshing treat for mango lovers.

4. Narial Ice Cream-Coconut

A freeze from the coconut trees.

5. Gulaab Jamun

Delicate milk balls fried in vegetable oil and soaked in honey syrup.

6. Rasmalai

Flat round cakes of cottage cheese gently cooked in sugar syrup, thinned milk, garnished with chopped pistachio. Served chilled.

7. Rusgulla

Porous cottage cheese balls served in sugar flavoured syrup. Served chilled.

8. Rice Pudding

Rice pudding cooked with rose water and saffron.