Vedas Indian Restaurant

Mango, rose, sweet, salted.

Fresh corn sauteed with exotic spices. Vegan. Vegetarian.

Deep-fried eggplant topped with chopped onion, tomato, feta cheese and touch of olive oil. Vegan. Vegetarian.

Crisp cauliflower florets, soya sauce, garlic, sauteed with vedas special sauce. Vegan. Vegetarian.

Spiced potato patties served with mint and tamarind chutneys. Vegan. Vegetarian.

The okra is marinated in spices, coated with flour, and then deep fried for a satisfying crunch. Vegan. Vegetarian.

Freshly homemade bread rolls filled with chicken.

Chefs signature baby shrimp with classic balchao sauce.

Chicken or paneer batter-fried and tossed in a garlic soya sauce served with bell peppers, onions and green chilies. Spicy.

Calamari fritters tossed in spicy aioli.

Famous punjabi fried fish specialty.

Four baby lamb chops marinated with fennel liqueur and Indian spices.

Crispy tortillas with avocado, herbs and dressing with fresh chopped seasonal vegetables. Vegetarian.

Scoop of potatoes stuffed with chopped vegetables, topped with cottage cheese. Vegetarian.

Crispy patties served with yogurt, mint, tamarind and chutneys. Vegetarian.

Puffed rice mix with crispy wafers, chutney, tomato and onions. Vegetarian.

Lentil crepes roasted in tandoor with onion, cucumber, tomatoes and cilantro served with raita and chutneys (tamarind and mint sauce). Vegetarian.

A south Indian creation made with lentils, tomatoes, and a dash of special blended spices and herbs, served hot.

South Indian hot and sour soup made from tamarind, tomato, cilantro and spices.

South Indian hot and sour soup made from tamarind, tomato, cilantro and spices.

Seasonal greens, mango, avocado, fresh fruit, cilantro, feta and balsamic vinaigrette.

Steamed basmati rice.

Steamed basmati rice flavored with saffron, mild spices and fresh green peas.

Lemon flavored basmati rice with curry leaves and mustard seeds.

Steamed basmati rice sauteed with cumin seeds.

Rice tossed with vegetables chopped garlic, tomato puree, spring onion and chili paste.

Basmati rice cooked with seasonal vegetables and Indian herbs dum pukht style served with raita. Vegetarian.

Basmati rice cooked traditionally with chicken, Indian herbs and saffron, garnished with sliced egg and served with raita.

Succulent pieces of lamb cooked with basmati rice, over a low fire with Indian herbs dumpunjahstyle, served with raita.

Succulent pieces of lamb cooked with basmati rice, over a low fire with Indian herbs dumpunjahstyle, served with raita.

Shelled shrimps cooked in basmati rice with exotic herbs and spices.

Assorted vegetables with a special marinade, baked in tandoori oven. Clay oven. Vegetarian.

Fresh cottage cheese, marinated in yogurt, Indian pickle, coriander, garam masala and green peppers. Clay oven. Vegetarian.

Chicken chunks marinated in yogurt, basil, spices and fresh herbs. Clay oven.

Chicken (with bone) marinated in yogurt and mild Indian spices. Clay oven.

Saffron flavored boneless chicken cooked in tandoori oven marinated with hang curd. Clay oven.

Ground lamb infused with spices and fresh herbs. Clay oven.

Minced lamb tempered with chopped onion, ginger, garlic and spices skewered and grilled. Clay oven.

Grilled filet of Atlantic salmon marinated with yogurt, cardamon seeds, and touch of mustard oil. Clay oven.

Fresh seasonal mushrooms cooked with basil, garlic, pine nuts and onion sauce. Vegetarian.

Finely cut garden-fresh baby spinach cooked with homemade cheese in delicate Indian spices and herbs. Vegetarian.

Cubes of homemade cottage cheese cooked in a tomato based gravy, finished with butter, honey and a touch of cream. Vegetarian.

Home made cheese cooked with tomato sauce, fresh peppers, onions and green chili. Vegetarian.

Roasted green bell pepper stuffed with freshly grated cheese, corn and vegetables cooked in thick curry sauce. Vegetarian.

Traditional vegetables cooked in an exotic curry sauce garnished with dry fruits and nuts. Vegetarian.

Potatoes and cauliflower tossed together with Indian spices and herbs. Vegetarian.

Baked eggplant cooked with tomatoes, onions, ginger and garlic. Vegetarian.

Fresh garden okra pan cooked with diced onion and blend of spices and herbs. Vegetarian.

Chickpeas cooked in garam masala and herbs garnished with a nicely cut tomato and chopped coriander. Vegetarian.

Black lentils delicately cooked overnight on low heat, finished with butter and cream. Vegetarian.

Golden fried potatoes scooped, filled with homemade cheese, dry fruits and simmered in a rich gravy sauce. Vegetarian.

Cubes of homemade cottage cheese cooked in chefs special mild gravy. Vegetarian.

Baby eggplant stuffed with diced eggplant, tomato and cilantro, topping with Parmesan cheese. Vegetarian.

Minced lotus stem dumplings in an aromatic onion sauce. Vegetarian.

Chicken cooked with whole spices, tomato, onion, ginger and touch of garam masala.

Chicken tossed with dice bell peppers, tomatoes and onions.

Boneless chicken with exotic traditional hot madras curry.

Boneless chicken cooked in rich tomato gravy, enriched with fresh cream.

Tender boneless pieces of marinated chicken cooked in the tandoor and finished in a rich tomato based gravy flavored with Indian spices.

A delicious combination of vinegar marinated chicken cubes in a coconut flavored sauce garnished with bell peppers.

Tender boneless pieces of chicken cooked in spiced pureed fresh spinach.

Fresh goat with bone, marinated in exotic herbs, spices and cooked on a slow fire.

Tender lamb pieces cooked kashmiri style with the best of spices in a slow fire.

Boneless lamb cubes cooked with bell pepper, onion, tomato and aromatic sauce.

Minced lamb cooked authentically with Indian spices on a slow fire.

A delicious combination of vinegar marinated lamb cubes in a coconut flavored sauce garnished with bell peppers.

Tender boneless pieces of lamb cooked in spiced pureed fresh spinach.

A goan-style seasoned fish simmered in a tangy coconut curry sauce.

Spiced jumbo prawns cooked with coconut, mustard seed and curry leaf.

Sea bass with amazing herb crust, and seasoned puree of mustard leaves.

South Indian masala crab patties with mango and mustard chutney.

Lobster cooked with makhani sauce, chopped onions, garlic and white wine reduction.

Mix platter of samosa, pakora, alootikki and papadum. Vegetarian.

Combination of boti kebab, seekh kebab and sharabi kebabi murghtikka.

2 pieces fish tikka, 3 pieces jhinga, 3 pieces scallops grilled filet of Atlantic salmon, shrimp, scallops marinated with mild spices and a touch of white wine.

Grass fed lamb, cooked with butter with a hint of garlic and ginger over a bed of onions and simmered in punjabi wild spices.

Leavened fresh tandoor bread.

Freshly made bread spread with rosemary pesto sauce.

Naan stuffed with chopped dry fruits.

Stuffed leavened fresh bread. Select stuffing with: paneer, onions, potatoesor cauliflower.

Whole wheat layered flat bread with choice ajwain or pudina.

Whole wheat deep fried puffed bread.

Whole wheat flat bread.

A thin soft flat bread.

An assortment of stuffed kulcha, plain naan and laccha parantha.

Tomato and cucumber or pineapple or roasted garlic and spinach.

Traditional rice pudding with nuts cardamom and saffron.

Milk dumplings, poached in ghee, rose flavored syrup.

Classic Indian frozen dessert, pistachio.

Moong lentil pudding.

Fresh cheese dumplings and saffron sauce.