Crispy fried dough wafers, potato, and green pea stuffed pastry pockets.

Samosa topped with chickpeas onions, tomatoes, coriander, and crunchy noodles. Drizzled with yogurt, tamarind, and chutney medley.

Cubed paneer fried in chickpea batter.

Punjabi cuisine is spicy with chickpeas paired with bhatura fried bread made from soft wheat.

Cauliflower, battered, fried in a tomato, and chill garlic sauce.

Chef’s assortment of vegetarian specialties.

Crispy wheat shells, spiced green moong sprouts potato, and mint coriander shooters.

Crispy battered spinach leaves, deep fried, and topped with chutneys.

An assortment of vegetable dumplings dipped in chickpea flour battered and fried.

Paneer marinated with basil, chili, cumin, and coriander. Dressed with roasted tomato chutney.

Puffed rice, tomatoes, onions, and cilantro mixed in tangy sauces and topped with yogurt.

A large puffed pastry stuffed with green sprouts diced potatoes and chickpeas. Topped with a chutney medley.

Creamy tomato and lentil. With flavorful herbs and warming spices.

Roti roll stuffed with stir fried chicken, green chutney, onion, and chilies.

Tandoori prawns, lamb, seekh kebab, lasooni murgh mali tikka, and chutney.

Minced chicken kababs.Also available as an entree.

Batter fried crispy fish served with curry mayonnaise. Also available as an entree.

Tandoori roasted chicken legs and marinated in classic north Indian spices.

Succulent chicken flavored with garlic, cream cheese, fenugreek, and yogurt.

Salmon cooked in tandoor, marinated with lemon and mint coriander chutney. Also available as an entree.

Pickle marinated jumbo prawns chargrilled to perfection

Paneer prepared with diced peppers, onions, tomatoes, cooked in yogurt, cashew paste, cream, and fresh herbs. Served with basmati rice.

A slow-cooked overnight urad dal and rajma preparation enriched with fresh cream. Served with basmati rice.

Yellow lentils tempered with garlic and cumin. Served with basmati rice.

Potatoes and cauliflower florets cooked in ginger, onion, tomato, and a blend of Indian spices. Served with basmati rice.

Vegetable croquettes cooked in rich korma sauce. Served with basmati rice.

A melange of paneer, onion, bell pepper, and automatic spices in a rich nutty brown gravy. Served with basmati rice.

A culinary delight from the land of Punjab. Garlic and cumin tempered spinach leaves with an array of vegetables cooked to perfection. Served with basmati rice.

Fresh okra, lightly spiced, cooked with onion, and tomato. Served with basmati rice.

Whole chickpeas with aromatic spices in tangy masala. Served with basmati rice.

Paneer in Mild spiced butter sauce

Fragrant north Indian creamy gravy dish made from onion, fenugreek leaves, green peas, and spices. Served with basmati rice.

Tandoor roasted eggplant mash, onion, tomato, and coriander. Served with basmati rice.

A popular dish in the goa region of India. The name vindaloo meaning flavored with wine and garlic. Our vindaloo is tastefully seasoned with a variety of spices and simmered to perfection. Served with basmati rice.

Crumbles paneer cooked in spicy tomato gravy. Served with basmati rice.

Served with basmati rice.

A typical north Indian homestyle preparation of chicken, simmered in onion, and creamy tomato sauce. Served with basmati rice.

A popular dish in the goa region of India. The name vindaloo meaning flavored with wine and garlic. Our vindaloo is tastefully seasoned with a variety of spices and simmered to perfection.

Chicken in a mildly spiced butter sauce. Served with basmati rice.

A popular dish in the goa region of India. The name vindaloo meaning flavored with wine and garlic. Our vindaloo is tastefully seasoned with a variety of spices and simmered to perfection. Served with basmati rice.

Mutton cooked in black pepper, onions, tomato sauce, and flavored with curry leaves. Served with basmati rice.

A typical north Indian homestyle preparation of Lamb tenderloins, simmered in onion and creamy tomato sauce.

An awadhi royal preparation of lamb marinated for 48 hours and slow cooked in its own spices. Served with basmati rice.

Our version of slow cooked chicken in a nutty, fenugreek, velvet sauce. Served with basmati rice.

Kingfish fillets cooked in a kokum fenugreek sauce and finished with coconut milk. Served with basmati rice.

Tender lamb slow cooked with onions, toasted walnuts, black cardamom, and mace. Served with basmati rice.

Lamb cooked with bell pepper and tomato in yogurt and rich spices. Served with basmati rice.

A typical north Indian homestyle preparation of shrimp, simmered in onion, and creamy tomato sauce. Served with basmati rice.

Chicken cooked with Indian pickled spices, yogurt, and onion. Served with basmati rice.

Freshly baked white bread.

Naan topped with chilies, garlic, and cilantro.

Whole wheat bread baked in the tandoor.

Naan stuffed with onions and bell peppers.

Whole wheat bread sprinkled with mint and lightly spiced.

Naan stuffed with mixed dried fruits and nuts.

Whole wheat bread in circular layers.

Naan topped with rosemary and butter.

Plain naan, roti, garlic naan, and onion kulcha.

Baked casserole of rice with saffron, nuts, and raisins.

Baked casserole of rice with saffron, nuts, and raisins.

A combination of chicken, lamb, goat, and shrimp of north Indian curry.

Saffron cake with cardamom.

A selection of different Indian sweets.

Cardamom flavored carrot halwa, and vanilla ice cream.

Speculoos ice cream.

Slow braised lamb shank, whole spices , red wine(optional)

Mixed greens, lettuce, tomato, and onions. Topped with savory tandoor grilled chicken tikka. Served with our house made mint yogurt dressing.

Fresh greens tossed with our house made lemon balsamic dressing.

Tangy, spicy lemonade made with roasted cumin, fresh mint, and ginger. A summer quencher.