Tamarind

grilled scallops with a coconut mint sauce.

a classic goan dish. succulent shrimp in a spicy chili masala sauce.

jumbo lump crab-meat saut & 234;ed in a chili and tamarind sauce, served with nan.

grilled lamb marinated in lemon and garlic on a bamboo skewer.

marinated cheese amd vegetables with tomato sauce.

grilled lamb patties with chickpea lentils, cloves, cinnamon, cardamon, ginger and garlic.

crisp light fritters with whole spinach leaf, banana and cheese.

a specialty of calcutta. chickpea-filled flour patty with a tamarind signature sauce and yogurt.

spicy potato cakes served with tamarind and mint chutney.

a mixture of wheat crisps, potatoes and chickpeas in yogurt and tamarind sauce.

assorted crisps and noodles, with sweet and sour chutneys.

crispy turnovers with seasoned potatoes and green peas.

turmeric creme fraiche and toasted pumpkin seeds.

she-crab soup with nutmeg, ginger juice and saffron.

a spicy favorite of anglo-india made with red lentils, vegetables and chicken.

grilled chicken with seasonal tropical fruits.

grilled shrimp, baby arugula, pea shoots with ajwain dressing.

endive, cherry tomatoes, fresh herbs and capers with ginger vinaigrette.

filet of atlantic salmon and tandoori spices.

jumbo prawns marinated in yogurt, roasted chiles and cilantro.

lobster tail marinated in tandoori spices, carom seed and corn flour, grilled, with a sauce of coconut milk and fenugreek leaves.

boneless pieces of delicately spiced chicken, flavored with basil.

fenugreek flavored, marinated boneless pieces of chicken.

chicken marinated in yogurt and mild spices (half).

lamb chops marinated in nutmeg, cinnamon and aromatic indian spices.

lamb marinated in yogurt, turmeric, black cumin and mustard oil.

clove smoked lamb kababs.

spicy venison chops with tamarind signature cranberry sauce.

grilled seasonal vegetable pancakes flavored with garam masala , coriander, raisins and corn flour.

fresh cottage cheese marinated in yogurt, fresh mint, coriander, garam masala and green chilies.

jumbo prawns in a spicy and sour ginger, tamarind and tomato sauce.

a goan specialty. prawns in coconut sauce with mustard seeds, cumin, curry leaves and coriander.

lobster with shiitake mushrooms, chopped onions, garlic and white wine.

seasonal fish simmered in coconut curry sauce.

flavored with mace and cardamom in a coconut ginger sauce.

filet of swordfish marinated in tamarind chutney and fenugreek leaves.

herb-crusted striped bass, sauteed napa cabbage and potatoes, mustard and yogurt sauce.

pan-roasted duck breast with a chili, cilantro and onion sauce and seasoned potatoes.

roasted chicken in a saffron cashew sauce.

ground chicken with spinach, yogurt and mint sauce.

boneless chicken in a tomato onion sauce flavored with coriander seeds.

chicken tikka cooked in a tomato fenugreek sauce with indian spices.

fiery maharashtrian chicken with whole spices and peppercorns.

chicken breast filled with mushrooms, spinach and cheese served with nutmeg, garam masala and yogurt sauce.

a classic north indian dish, goat in a cardamom sauce.

lamb in an onion, tomato and coconut sauce with curry leaves, ginger and garlic.

lamb in a fiery, tangy sauce.

apricot-filled grilled lamb in a cashew-nut and saffron sauce.

lamb with sorrel leaves, poppy seeds and star anise.

slow braised lamb shank flavored with whole spices and red wine.

assortment of lobster, shrimp, scallops, sea bass and seasonal fish served with rosemary nan and tomato raita.

lamb chop, shrimp. tandoori chicken, basil flavored boneless chicken and cumin and ginger chicken with oven baked bread and black lentils.

an assortment of vegetable kababs, lentils, vegetables, chutneys and relishes.

potatoes and cauliflower simmered in an onion tomato sauce.

cheese with spinach and ground spices.

a north indian specialty of chickpeas cooked with onion, tomatoes and pomegranate seeds.

potatoes with asafoetida and coriander seeds.

cheese in a tomato, onion sauce flavored with fenugreek.

okra with browned onions and dried mango.

finely chopped lotus-root dumplings with homemade cheese, in a saffron-onion sauce.

japanese eggplant cooked in an aromatic sauce with peanuts, sesame seeds and coconut.

mixed vegetables with cheese, spiced with ginger, cumin and garlic.

shiitake mushroom with onion, tomatoes and pickled vegetables.

south indian style green plantain, yam, radish, white pumpkin, carrots and okra with buttermilk, mustard seeds and curry leaves.

a traditional punjabi preparation of black lentils simmered overnight on a slow fire with onion and garlic.

lemon flavored basmati rice with curry leaves and mustard seeds.

aromatic long grain rice.

baked basmati rice and vegetables with nuts and raisins.

basmati rice with goat meat and spices.

basmati rice with chicken and spices.

basmati rice flavored with tamarind, mustard seeds and curry leaves.

tandoor baked light bread.

baked whole-wheat bread.

mint-flavored oven-baked bread with a butter glaze.

whole-wheat, multi-layered bread baked in the clay oven.

prepared with onion and black pepper.

a multilayered nan bread flavored with garlic.

bread flavored with rosemary and served with olive oil.

bread filled with dry fruits, nuts, and raisins.

a crisp nan with ground lamb.

whole wheat, deep fried puffed bread.

nan filled with grated paneer, olive oil and black cumin.

with grated cucumber.

with tomato and mint.

with chickpea flour dumplings.

traditional indian pistachio-flavored ice cream.

sweet cottage cheese dumplings flavored with saffron and cardamom.

light pastry filled with semolina, raisins, cashew nuts.

a light pastry dumpling made from dry milk and honey.

custard flavored with lemon and cardamom.

basmati rice cooked with milk and caramelized pistachios.

with passionfruit coulis and a chocolate cigar.

a flourless cake with raspberry coulis.

served with mango coulis and cree anglaise.

sambuca, grand marnier and dark chocolate.

an assorted selection for two or more.

choice of two flavors: mango, ginger, vanilla.

pineapple or coconut, lemon, mango, mixed berry.

a second-flush organic tea produced by the makaibari estate. the taste has distinct muscatel notes with a lingering sweetness.

a rich and malty single estate tea from northeast india. bold enough for milk and sugar.

japanese green tea mellowed and balanced by the addition of roasted and popped rice.

tender, silvery tips of green south china tea rolled into pearls. dried amidst fresh jasmine.

a light oolong with an intense floral aroma and sweet taste.

indian-spiced herbal tea without the caffeine.

a refreshing blend of wild mint and violet flowers.

a soothing choice with notes of fig and honey. whole chamomile.