PICK: SHRIMP, CHICKEN, OR CAULIFLOWER | PAN-FRIED UNTIL CRISP, THEN MIXED IN AN INDO-CHINESE SECRET SAUCE.
SAVORY PASTRY FILLED WITH YOUR CHOICE OF PROTEIN. SERVED WITH MINT AND TAMARIND CHUTNEY.
FRIED TEMPURA VEGETABLES BATTERED WITH INDIAN SPICES.
FRIED SPINACH FRITTERS LAYERED WITH DHAI, CRISPY NOODLES, MINT AND TAMARIND CHUTNEY.
CRISPY-FRIED PUFFED BALL FILLED WITH POTATO, CHICKPEAS, ONIONS, SPICES, AND TANGY MINT WATER.
TORTILLAS FILLED WITH YOUR CHOICE OF PROTEIN. TOPPED WITH CHEESE ONION AND CREME.
CHICKPEAS COOKED IN A TOMATO AND ONION GRAVY SERVED WITH FRIED CRISPY PUFFED BREAD.
SAVORY THIN AND CRISPY CREPE FILLED WITH GARAM MASALA POTATOES SERVED WITH 3 CHUTNEYS AND SAMBAR.
GOAT, CHICKEN, OR VEG | SLOW COOKED RICE LAYERED WITH ONIONS AND AROMATIC SPICES FOR 3 HOURS.
CHOWMEIN NOODLES STIR FRIED WITH VEGETABLES AND TOSSED WITH A INDO-CHINESE SECRET SAUCE.
SPICY MIXED VEGETABLES, SERVED ALONGSIDE SOFT BUTTER TOASTED DINNER ROLLS, CRUNCHY ONIONS AND LIME WEDGES.
CHICKEN, PANEER, FISH | MARINATED IN YOGURT, KASHMIRI RED CHILI POWDER, FRESH GINGER-GARLIC, GARAM MASALA, THEN PLACED IN A TANDOOR UNTIL TENDER.
5HR BROILED LAMB THEN STEAMED WITH INDIAN SPICES. SERVED WITH RICE AND NAAN
Book A Open Table For Your Happy Time Spent
PICK: CHICKEN, FISH, OR PANEER | COOKED IN A RICH CREAMY SAUCE FROM ROASTED PEPPERS ONIONS, AND TOMATOS.
SEA BASS ON A BED OF COCONUT CURRY THAT HAS A BALANCE OF SPICE AND CREAMINESS.
SAUTÉED ONIONS, TOMATOES, GARLIC, AND ONION IS PURÉED TO MAKE A FLAVORFUL SAUCE WITH A BALANCE OF SAVORY, AROMATIC SPICES.
CHANA MASALA – चना मसाला– $16 | VGN | GF CHICKPEAS SIMMERED IN A TANGY TOMATO BASED SAUCE, INFUSED WITH CUMIN, CORIANDER, AND GARAM MASALA.
PICK: GOAT, CHICKEN, OR PANEER | SPINACH AND MUSTARD GREENS BLENDED INTO A CREAMY SAUCE. PERFECT BALANCE OF EARTHINESS AND WARMTH.
COOKED SPLIT YELLOW LENTILS, TEMPERED WITH AROMATIC SPICES AND GHEE.
PICK: GOAT, CHICKEN, OR VEG | PORTUGUESE-INFLUENCED GOAN CURRY DISH THAT BRINGS THE HEAT WITH A TANGY VINEGAR BASED SAUCE.
WHOLE BLACK LENTILS COOKED WITH BUTTER AND CREAM AND SIMMERED ON LOW HEAT FOR A UNIQUE FLAVOR.
RICH AND FLAVORFUL CURRY MADE WITH SOFT PANEER AND GREEN PEAS, COOKED IN A SPICED TOMATO GRAVY.
DRY STIR-FRY DISH MADE WITH TENDER POTATOES (ALOO) AND CAULIFLOWER (GOBI) COOKED WITH A BLEND OF AROMATIC SPICES A COMFORTING AND FLAVORFUL CLASSIC.
FRIED EGGPLANT, BLENDED WITH GROUND PEANUTS AND CASHEWS TO MAKE CREAMY CURRY.
SOFT, FRIED DOUGH BALLS SOAKED IN A FRAGRANT SUGAR SYRUP.
CUSTARD THAT COMBINES BASMATI RICE AND AROMATIC SPICES. (CARDAMOM, SAFFRON)
SLOW-COOKED GRATED CARROTS IN MILK AND GHEE SWEETENED WITH SUGAR
FROZEN DESSERT SIMILAR TO ICE CREAM BUT DENSER AND CREAMIER
