This highly soothing lentil soup that is distinctly sweet, sour and spicy.

A delightful vegetarian soup prepared with garden fresh tomatoes and herbs then flavored with coconut milk and tamarind.

A delicate extract of chicken broth, flavored with special herbs and saffron then garnished with bite size chicken cubes.

A combination of samosa, vegetable pakoras and paneer pakoras accompanied with coriander, mint and tamarind chutneys and raita.

Potato patties made with sesame seeds and freshly ground spices and served with tamarind and mint chutneys and yogurt raita.

Thinly sliced cauliflower, garden fresh chopped spinach and onions in delicately spiced graham flour batter. Deep-fried and served with coriander, mint and tamarind chutneys and raita.

Thinly sliced cauliflower, garden fresh chopped spinach and onions in delicately spiced graham flour batter. Deep-fried and served with coriander, mint and tamarind chutneys and raita.

2 grated home made paneer cheese patties combined with herb paste, chickpea flour, herbs and spices.

Fresh potato edges and colorful bell peppers sauteed in a spicy and tangy sauce.

Fresh potato edges and colorful bell peppers sauteed in a spicy and tangy sauce.

Small pieces of crispy fried dough topped with diced potatoes, chickpeas and chopped onions. Layered with three sauces, yogurts and assorted crunchy Indian savories.

2 pieces of deep fried potato patties made with sesame seeds, gram flour and freshly ground spices and served with tamarind chutney and yogurt raita. Crispy pastry turnovers filled with potatoes, peas and our freshly ground spices. A classic snack of the Indian sub-continent.

Alson known as dahi bada. Pureed white lentil batter formed into small round patties and lightly fried. Served with homemade yogurt, raita, tamarind chutney, fresh cilantro and roasted cumin seeds.

Cubes of home made cheese sauteed in sweet and sour masala with coriander flavored sauce.

Thin patties of home made paneer cheese with black pepper, mint and coriander powder.

Prawns cooked in onion and bell peppers and flavored with a touch of fresh curry leaves and mustard seeds.

Tender chicken drumsticks delicately marinated in ginger, garlic paste, freshly ground spices and roasted in our tandoor oven.

Boneless chicken steeped in a yogurt marinade with mango paste, whole spices and fresh coriander and curry leaves for a long period of time then cooked in our tandoor oven.

Hot and spicy boneless pieces of dry chicken cooked in yogurt, carom seeds, black pepper, ginger, garlic and a hint of vinegar.

Chunks of tender lamb marinated with our chef's special spice blend then grilled in the tandoor oven and finished with a slight touch of butter.

Crispy pastry turnovers filled with minced lamb, peas and our freshly ground spices.

A combination of chicken tikka, lamb boti kabob and prawns marinated in our special yogurt sauce then cooked to perfection in our tandoor oven then served on a bed of green salad, accompanied with raita, coriander, mint and tamarind chutneys.

Tea boiled with milk, fresh ginger and cardamom.

Yogurt drink. Traditional chilled beverage, made with yogurt and an assortment of flavorings. It is the most popular drink of the Indian sub continent. Salted ? flavored with salt, pepper, and spices, sweet ? flavored with sugar and rosewater, mango sweet lassi infused with mango pulp and rosewater.

Exotic lobster tail drizzled with lime, tempered with curry leaves, cumin and cracked peppercorn simmered in a thick onion, tomato, coconut milk and masala sauce.

Ginger flavored chunks of fresh tilapia fish cooked in coconut, tamarind gravy with a touch of fenugreek.

Jumbo sized prawns marinated in caraway seeds and spiced yogurt, skewered and grilled in the tandoor oven. (fresh pomegranate seeds are seasonal or ground pomegranate powder is used.)

Fresh salmon kabob marinated in dill, fennel seeds, ginger, honey and sprinkled with roasted mustard seeds then cooked in the tandoor oven to perfection. Served with curry masala sauce on the side.

Fresh salmon kabob marinated in dill, fennel seeds, ginger, honey and sprinkled with roasted mustard seeds then cooked in the tandoor oven to perfection. Served with curry masala sauce on the side.

Jumbo king prawns simmered in special spices of kokum, black pepper with coconut milk and light cream

Fresh swordfish pieces marinated in a traditional Bengali style cooked mustard oil with coconut milk and curry leaves and mustard seeds giving this dish its sweet and tangy flavor.

Boneless white meat chicken pieces marinated in herbs cooked in our tandoor oven then braised in a masala sauce.

Succulent cubes of chicken cooked in a cream based sauce with freshly minced curry leaves, cashews and seasoned with fenugreek.

Authentic boneless chicken pieces cooked in sweet and sour masala sauce along with pan fried fresh green and red bell peppers.

Boneless white meat chicken cooked in a rich cashew nut and yogurt sauce with a touch of green cardamom and kewra (kewra is edible flower extract).

Tender pieces of white meat chicken prepared in the most authentic style, cooked in freshly minced, ginger and garlic paste, freshly ground spices and a savory curry sauce.

Chef's specialty of boneless chicken cooked goan style with potato and vinegar with a spicy flavoring of curry leaves and spices.

Perfectly seasoned chicken that is cooked in our tandoor oven and mixed with our puree of fresh spinach curry sauce.

Chicken cubes marinated in yogurt, freshly roasted mild spices and cooked in our tandoor oven.

This chicken curry is popular along the coastal regions of the sub-continent. Cubes of boneless chicken breast cooked with coconut milk, and freshly ground spices. The mild and nutty flavor of this dish is perfect for a delicate palate.

Hydrabadi style. Spiced lamb chops marinated with fresh ginger, tandoori green paste, exotic fresh herbs and spices cooked in our tandoor. Served with lamb sauce on the side.

A specialty of avadh (original name of lucknow prior to british raj). Tender pieces of lamb, slowly cooked in an almond gravy with a touch of cardamom.

Lamb cooked with cardamom and fennel sauce, in a true Kashmir style. Rogan gosht gets its name from the rich, red appearance from tomatoes, paprika and red chilies.

Lamb pieces marinated in vinegar and spices, cooked with potatoes in a tomato and onion sauce. A specialty of Goa (the old Portuguese port of India).

Ground lamb cooked in yellow lentils and seasoned with royal cumin seeds.

Cubes of tender lamb stir-fried with onions and ginger paste cooked with garden fresh pureed spinach.

This unique dish dates back to the moghul era. Minced ground lamb and peas cooked with onion, garlic and ginger paste, turmeric and ground coriander.

Chunks of juicy tandoori roasted lamb cubes, dipped into khara masals (whole spices) including cardamom, cinnamon sticks, bay leaves and cloves then marinated in yogurt, garlic and ginger paste to give another layer of flavoring and tenderness. Finally roasted in tandoor to juicy, flavorful perfection. Served on salad greens with lamb curry sauce on the side.

Yellow lentils slowly cooked with herbs, ground coriander and turmeric then finished with a sauteed blend of butter, onion, cumin seeds, whole red chilies and tomatoes. This style of dal is probably the most popular in the subcontinent.

Yellow lentils slowly cooked with herbs, ground coriander and turmeric then finished with a sauteed blend of butter, onion, cumin seeds, whole red chilies and tomatoes. This style of dal is probably the most popular in the subcontinent.

Chickpeas seasoned with onion, garlic, coriander, ground pomegranate seeds, mango powder, and our unique blend of freshly ground spices. This is a well known hearty dish from Punjab.

The house delicacy of whole black lentils, simmered overnight on the heat of our tandoor and finished with cream and ghee (clarified butter).

Cubes of homemade paneer cheese simmered in a rich cashew nut and garlic flavored gravy with a touch of cumin.

Fresh spinach cooked with a blend of spices with your choice of either of the following- paneer cheese cubes, potato, mushrooms or mixed vegetables.

Fresh spinach cooked with a blend of spices with your choice of either of the following- paneer cheese cubes, potato, mushrooms or mixed vegetables.

Okra (also known as ladyfinger) cooked with ginger, chopped onion with tomato masala sauce.

Cubes of fresh purple eggplant (also known as brinjal) cooked with onion, garlic, ginger and tomatoes, mango powder and garam masala in a creamy sauce.

A traditional hydrabadi dish made with whole baby aubergines (miniature eggplant) in a rich tangy ground peanut sauce with fresh coconut, mustard seeds, curry leaves plus about 30 different herbs and spices.

Eggplant roasted in our tandoor offers a perfect, smoky flavor. The skinless eggplant is then sauteed with green chilies, peas, onions, fresh tomatoes and chopped garlic and seasoned with pomegranate powder and freshly ground spices and garnished with chopped coriander leaves and tomatoes.

Dumplings of paneer cheese, mashed potatoes, graham flour and nuts simmered in a saffron flavored curry sauce.

Garden fresh cauliflower and potatoes cooked with a touch of ginger, turmeric powder, cumin, black pepper onions and our special mix of spices then infused with fresh aromatic curry leaves or coriander leaves.

Cubes of seasoned potatoes and peas cooked in traditional avadhi (north Indian) style and sauteed with nigella (onion seeds) and cumin seeds.

Perfect combination of peas and tender cubes of home made paneer cheese sauteed with onions, ginger and garlic paste then slowly cooked with tomatoes, cinnamon sticks, bay leaves in a light creamy sauce topped with fresh coriander leaves.

Potato sauteed with cumin seeds.

Fragrant basmati rice cooked with the chef's special masala dum style. Dum is a method of cooking by locking in the steam for a longer period of time that enhances the flavors of rice.

Fragrant basmati rice cooked with tender cubes of boneless lamb and whole spices.

Basmati rice cooked with boneless pieces of chicken, fresh vegetables, freshly ground spices and nuts.

Basmati rice cooked with the chef's special masala, cumin seeds and fresh peas.

A colorful combination of mixed vegetables and aromatic basmati rice cooked dum style.

South Indian specialty of basmati rice flavored with lemon, curry leaf, mustard seed and peanuts.

Plain naan bread.

Stuffed with cashews, coconut and raisins.

Stuffed with home made paneer, jalapeno peppers and fresh coriander.

Naan topped with freshly chopped garlic and coriander.

Naan baked with onions, coriander and spices.

Stuffed with ground lamb, spices and fresh coriander.

Unleavened bread made in our tandoori oven.

Choice of; plain, mint or lachcha paratha (many layers).

Paratha stuffed with spiced potato mixture.

Homemade ice cream with mango and pistachios.

Rice pudding cooked with milk and nuts.

Rose water dumpling with pistachio in sweet saffron syrup.