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Spinach and cottage cheese dumplings with a tangy tomato honey sauce. Chef's signature specialty.
An all time favorite from Punjab. A Pastry stuffed with spiced potatoes and green peas served with a tamarind sauce.
From Coromandel Coast, a paper thin rice crepe stuffed with spiced potatoes and peas, served with coconut chutney and sabar (Appetizer for two)
Chunks of lamb gently spiced with cardamom and maze an skewered in tandoor. A specialty from the Afghan frontier.
Grilled shrimp tossed with crunchy almonds and green herbs. From the Sourashtra region.
From the Himalayan rim, mini cauliflower flowerets tossed with garlic, tomato sauce and green herbs.
Spiced potato patties, layered with chickpeas and herbs. A street snack from Delhi.
Bay fresh shrimps and crab meat tossed with onions, tomatoes, and a blend of choicest spices. From the interiors of Andhra Pradesh.
From the interiors of Coromandel coast, Calamari stir fried with onions, bell pepper, garlic and garnished with curry leaves.
An assortment of vegetable bhajia (Eggplant, potato, cauliflower, spinach, onions) and vegetable samosa. (Appetizer for two)
An assortment of Kalmi Kabob, Murgh tikka, Charminar kabob, and Sunhari potli. (Appetizer for two)
Spiced ground lamb stuffed in a delicate Indian pastry. A Rajasthani savoury.
Eggplant seasoned with southern spices and herbs, layered in a tangy sauce.
Gently spiced panir & vegetables rolled in a gourmet style whole wheat crepe (roti).
Tender chicken kebab marinated in green herbs and spices.
Lentils and vegetable soup, best known soup of India
South Indian hot and sour soup made of tomato, tamarind, herbs and spices
Mildly spiced fresh spinach corn soup
Yellow lentils tempered with mustard seeds & red chilies.
Juliennes of garden fresh vegetables and chickpeas tossed with delicate southern spices, served with our chef's special dressing.
Hot lime and mango pickle
Sweet mango relish.
Yogurt and cucumber relish.
The "King of kebab" Tandoori Chicken is the best known Indian delicacy and the tastiest way to barbecue chicken.
New Zealand lamb chops cooked in Tandoor with yogurt and scented with nutmeg and ajwain, served with pan fried vegetables. A Kashmiri specialty.
Fresh ground lamb with cumin, coriander, mint and cilantro grilled in Tandoor. An Avadh specialty.
Chunks of chicken breast marinated in yogurt, herbs and spices.
Medley of chicken, lamb, shrimp, lamb chop, and vegetable kebabs.
Jumbo shrimp marinated in yogurt, ginger, white pepper and saffron. A Moghul specialty.
Succulent cubes of fresh fish delicately marinated and cooked in tandoor.
Jumbo shrimp marinated in yogurt, lemon juice and spices.
Cubed chicken breast marinated with yogurt, white pepper, ginger and saffron. From the Moghul Dynasty.
Duck breast marinated with yogurt, spices & cooked in tandoor.
Fish simmered in coconut milk with shreds ginger and soured with raw mangoes. A favorite of Kerala fishermen.
This Parsi shrimp patio is rare curry with sharp chilies, sweet jiggery, tamarind and lemon squeeze.
Fresh fish marinated with southern spices and herbs; stewed in Travancore sauce.
Black tiger prawns cooked in a tangy coconut stew flavored with ginger and curry leaves. From the coast of Karnataka.
8 oz lobster tail marinated with southern spices and knapped with delicate coconut gravy. A Jewish influenced Kerala classic preparation.
Bay fresh prawns cooked dry with onions, coriander and flavorful spices.
Spicy fish curry from Nellore, prepared with chilies, poppy seeds and sesame seeds. An Andhra delicacy.
Fresh prawns cooked with organic yogurt, coriander and spices. From the Bengal bay.
Prawns cooked with freshly crushed tomatoes and flavored with curry leaves and spices. A Goan delicacy.
An all time favorite from Punjab, breast of chicken broiled in Tandoori oven and then cooked in a creamed tomato curry sauce.
A Goan specialty, hot and tangy sauce with potatoes.
The "deviled Chicken" in a black peppercorn sauce. From the Chettiar's kitchen.
Chicken chunks cooked in a hot coconut curry, red chili and mustard seeds.
Tender cubes of chicken cooked in a chef's special mango flavored spicy sauce.
Lightly curried chicken cooked with home made yogurt, freshly ground coriander and cilantro. From the state of Bengal.
Tenders of chicken sautéed with green onion, spinach, and spices cooked in Niligiri green sauce. From the hills of Blue Mountains.
Double roasted chicken tossed with red onions, tomatoes and spices. Very popular among Kerala Syrian Catholics.
Chicken cooked in mildly spiced curried creamy pistachio and cashew sauce with a dash of saffron. From the Moghul Dynasty.
Tender pieces of chicken tossed with ginger, garlic, onions, green chilies and curry leaves in a spicy dry masala sauce. An Andhra specialty.
A traditional lamb curry with tomatoes. From the state of Uttranachal.
Lamb cooked with bell peppers, sun ripped tomato, mushroom and onions tempered with chilies and ground spices. From Balistan region.
Tandoori rack of lamb knapped in a fennel flavored mildly spiced organic coconut milk sauce. An Andhra specialty.
Lamb cooked in a creamy cashews and almond sauce.
Lamb cooked with a blend of chilies, onions, tomatoes and spices. Very popular in England.
Tender pieces of lamb cooked in spicy gravy with red chilies, coriander, yellow chilies and flavored with ginger. From the Deccan region.
Lamb cooked in a delicately spiced spinach gray. A Punjabi specialty.
Lamb cooked with whole shallots, garlic and curry leaves. A Tamilnadu specialty.
From the Parsi fare, lamb cooked with onions and spices, sweetened with apricots and topped with crunchy potatoes.
Fresh okra cooked with onions, ginger, tomatoes, herbs and spices. A North Western specialty.
Vegetable and cheese dumplings served in a mild cashew and almond sauce. A Gujarati favorite.
Okra and corn kernals cooked in green herbs and gourmet dry masala. A Kerala specialty.
Homemade cheese cubes cooked in delicate spinach gravy. A Punjabi specialty.
Zucchini shells stuffed with fresh spinach, dry fruits, homemade cheese and dum cooked in delicate tomato gravy. From Rajasthan.
An assortment of vegetables cooked in a mildly spiced creamy cashew and almond sauce. A Kashmiri specialty.
Char grilled baby eggplant cooked with balti spices and herbs. From Baltistan region.
Cauliflower, potatoes sautéed with ginger, garlic and spices in a mild spinach gravy. A Delhi delicacy.
Baby eggplant cooked with chef's choicest spices bringing out a unique flavor. A Deccan influenced dish.
Mushrooms and kidney beans flavored with fenugreek and coriander, finished with an exotic tomato onion sauce. A north Indian favorite.
Chickpeas and potatoes cooked Peshwari style.
Mixed vegetables stir fried with ginger, mustard seeds, curry leaves, turmeric and spices. A Calcutta Jewish specialty.
Potatoes stuffed with cheese and vegetable, cooked in a tangy tomato gravy. From the state of Uttar Pradesh.
Green peas & cheese cubes cooked in creamy tomato curry sauce.
Mixed vegetables & black chickpeas cooked with coconut paste, tempered with cumin & curry leaves. An authentic Kerala preparation.
An authentic Punjabi lentil dish (medley of kidney beans, black beans, split pea and green moong).
Traditional Punjabi Bread baked in Tandoor.
Nan stuffed with onion, peppers and cilantro.
Naan bread seasoned with minced garlic and cilantro.
Whole wheat bread grilled on a griddle.
Whole wheat bread baked in Tandoor
Multi-layered whole wheat bread lightly grilled on a griddle.
A puffed unleavened whole wheat bread.
Naan stuffed with nuts, raisins, and paneer.
Naan stuffed with American cheeze and cilantro.
Paratha filled with spiced potatoes.
Naan bread stuffed with spiced ground lamb.
Layered saffron basmati rice and curried lamb or chicken or shrimp stew cooked in a traditional way. Very popular in Muslim and Parsi weddings.
Flavored rice of your choice - Lemon / Coconut / Tamarind / Tomato / with curry leaves.
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