For the Discerning Gourmet in You, Our Menu Changes Every Day! Here is a sample of what you may see on a daily menu (excerpt from Thursday, December 7, 2006)

(Tandoori kababs of free range chicken marinated in pomegranate, nuts and herbs mix.Specialty: Udaipur, India) Pomegranate, according to Ayurvedic medicine system, is considered good for digestion. Indian chefs of bygone era adapted the pomegranate or its juice to cook several dishes. The offered tandoori chicken kababs are marinated in the mix of pomegranate juice, hung yoghurt, cashew paste, saffron, a specially prepared mix of over two dozen herbs and spices. Prepared with prime, boneless breasts of Napa valley chicken, free of hormones, antibiotic & any stimulants. We are sure that our knowledgeable patrons would appreciate and relish the taste of this dish which is rarely prepared even in the palaces of India due to its expensive ingredients & their availability. Served with organic Basmati rice, salad & mint chutney.

Suggested Bread (extra charge): Daal Kulcha.

(Leg of Napa Valley lamb cubes sautéd in the base of ground lamb, onions, garlic and ginger. Specialty: Punjab, India) The offered lamb dish is prepared in a typical, Punjabi rural style but the taste is as sophisticated as you could imagine. The base is prepared by using the smallest possible amount of olive oil as the dish has to be cooked in the fat released by the lamb meat through the proper heat control. Ingredients like, chopped red onions, garlic, ginger, ground leg of lamb, freshly ground roots of turmeric, coriander powder, cumin powder, cumin seeds, paste of poppy seeds, plain yoghurt and tomatoes. Once the base is well done and dark red in color, we add the lean cubes of fresh leg of lamb and sauté until shiny in color and the oil separated from the mass. A true classic dish served with prime quality, organic Basmati rice and salad.

Suggested Bread (extra charge): Punjabi Naan.

(Free range chicken cooked in garlic, ginger, poppy seeds, nutmeg, mace & tamarind based curry. Specialty: Goa, India) Goa, the most popular International tourist destination of India is also well known for its spicy cuisine that is fusion of Indian and Portuguese influences. The offered 'shakuti' curry is prepared by wet grinding the spices like cloves, cinnamon, coriander seeds, poppy seeds, garlic, cumin seeds, black and red peppers. The boneless chicken chunks are sautéed in the base of red onions, ginger, roasted coconut powder, and tamarind water. Once the chicken is half done the wet ground spices are added and stirred until the oil separates from the mass. Served with prime quality, organic Basmati rice and salad.

Suggested Bread (extra charge): Dill Ki Naan.

(Mushrooms cooked with fresh spinach, mustard greens, onions & blend of spices. Specialty: Himachal Pradesh, India) Solan district of Himachal Pradesh, in the foot hills of Himalayas has emerged as the mushroom capital of India in the last decade or so. During his trip to India, this mushrooms cooked in the spinach & mustard greens puree was an outstanding and an instant favorite of your host. Fresh spinach & mustard greens are finely chopped and boiled along with the paste of ginger and then nicely mashed into a smooth puree. The whole button mushrooms are sautéed separately in the base of red onions, garlic and a home blend of twenty two spices. Final touch is given by tempering the preparation with roasted black cumin. Served with prime quality organic Basmati rice and salad.

Suggested Bread (extra charge): Makka Paratha.

(Several vegetables cooked in a fresh coconut and cashews flavored sauce. Specialty: Hyderabad, India) The offered vegetarian dish is a simple attempt to prepare a nutritious dish from the Hyderabadi cuisine of South India. A wet masala is prepared by hand grinding fresh turmeric roots, garlic, red onions, cumin, mustard & coriander seeds and fresh coconut. The masala paste is tempered with curry leaves, mustard seeds and ginger. Finally the vegetables like cauliflowers, baby red potatoes, carrots, plantains, red bell peppers, blue lake green beans, lotus roots and chopped raw cashews are added and sautéed until well coated with all the spices. Served with organic Basmati rice and salad.

Suggested Bread (extra charge): Adraki Mirchi Paratha.

Combinations: You can combine two non-vegetarian samplers by paying $3.00 extra. One non-vegetarian and one vegetarian for $2.50 extra. Combinations of two vegetarian samplers can be ordered at an extra charge.

Breads

1. Adraki Mirchi Paratha: a whole wheat griddle cooked bread flavored with freshly crushed ginger & jalapenos.

2. Makka Paratha: a griddle cooked whole wheat bread stuffed with corn kernels. 3. Punjabi Naan: organic white flour, tandoori bread garnished with fresh mint & coriander seeds. 4. Dill Ki Naan: organic white flour bread garnished with fresh baby dill. 5. Daal Kulcha: dough for this organic white flour bread is prepared with milk, yogurt, salt, yeast and stuffed with boiled & lightly spiced chickpeas.

Garlic Naan, Plain Naan, Tandoori Chapati, Plain Paratha, Plain Kulcha & Papadums are also available

Side Orders

Smoothed home made plain yogurt with grated cucumbers lightly spiced with roasted cumin powder.

Two traditionally prepared, deep fried patties stuffed with spice-tempered potatoes and green peas.

We use only Napa Valley grown natural, fresh poultry and legs of Lamb. Home-blended spices, fresh vegetables and select ingredients are used. No freezer or microwave used. Naan breads are made with organic flour. We use Aahaar organic basmati rice. Corkage fee is $10 per bottle. 15% Service charge will be added for parties of 5 or more.