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We use California grown, free range fresh poultry and legs of Lamb. Home-blended spices, fresh vegetables and select ingredients are used. No freezer or microwave used. Corkage fee is $10 per bottle. Guest brought cake/desert is served for the flat fee of $1 per person.

Appetizers & Side Dishes

★ Gourmet Indian Paratha Folds

Marinated chicken thighs baked in the clay oven, then chopped and sautéed with red onions, bell peppers, garlic, ginger and tomatoes. The curried free range chicken is rolled in a freshly made whole wheat, griddle cooked, flaky paratha bread with tangy spices, basmati rice, lettuce, mint and tamarind chutneys.

Vegetarian

$12

Chicken

$13

Lamb

$15

Salmon

$17

Prawns

$19

Vegetable Pakoras

Deep fried vegetable fritters made chickpea flour, pomegranate, cumin, coriander seeds and fenugreek.

Gluten free

Vegetarian

Vegan

★ Besan Poora

Gluten-Free, chickpea flour bread flavored with fenugreek herb & onions

Gluten free

Vegetarian

Samosa

Two traditionally prepared, deep fried patties stuffed with spice tempered potatoes and green peas. Served with mint and tamarind chutneys.

Vegetarian

Vegan

Yogurt Raita

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

Gluten free

Vegetarian

Tadka Daal

Slow cooked red masoor daal is tempered with garlic, ginger, red onions, jalapeno chilies, cumin and asafetida spices.

$12

Gluten free

Vegetarian

Vegan

Papadums

Two crispy lentil wafers baked in the tandoori oven. Gluten free.

Gluten free

Aloo Masala Raita

Smoothed homemade plain yogurt with boiled, diced and lightly spiced with roasted masala powder.

Vegetarian

Aachari Haldi (turmeric pickle) 2oz.

Fresh turmeric pickle prepared in traditional tangy masala spices.

Vegetarian

Vegan

Basmati Rice

Premium Basmati rice tempered with cumin seeds.

Chutney To Go (6 oz)

Homemade Mint, Tamarind or Tomatoes chutneys.

Tomato

Tamarind

Mint

Special of the month

Our ever-changing selection. Refreshed frequently.

Oondhiyoon

(Fresh vegetables cooked with fenugreek herb and chickpea dumplings. Specialty: Gujarat, India) The recipe for Oondhiyoon comes from the western state of Gujarat in India. Great in taste and unsurpassed in its nutritious value, this dish contains cauliflowers, red creamer potatoes, blue lake beans, lotus roots, Indian guarphali beans, carrots, red bell peppers, plantains and tomatoes. The flavorful base gravy is prepared with ginger, grated coconut, roasted peanut paste, turmeric powder, asafetida spice, coriander & dry fenugreek leaves. Separately prepared chickpea dumplings are added before sealing the lid. Served with basmati rice and salad.

$13.95

Tikka Anaari

(Tandoori baked kababs of free-range chicken marinated in pomegranate, nuts & herbs mix. Specialty: Udaipur, India Pomegranate, according to Ayurvedic medicine system, contains the agents necessary to clean one’s stomach from most ailments and digestion related problems. If used generally, it helps digest foods in short time. Indian chefs of bygone era adapted the pomegranate and its juice to cook several dishes. The offered tandoori chicken kababs are marinated in the mix of pomegranate juice, hung-yoghurt, paste of pistachios, cashews, saffron, raw papaya paste, a specially prepared mix of over two dozen herbs and spices. Served with Basmati rice, salad and mint chutney Side order of Tikka Masala sauce Add $3

$16.95

Sauce

Tikka Masala Sauce$7

Muraghi Ka Salan

It does not matter how many times you visited the historic city of Hyderabad in the South of India, it would be incomplete if you have not tasted one of its most important style of cooking ‘Salan’ with equally famous rice preparations called biryanis. The offered dish is slow cooked in the base made of tamarind, paste of poppy, peanuts and sesame seeds, curry leaves, onion seeds, cumin, vine ripened tomatoes, garlic, ginger pastes, red onions and a special blend of Hyderabadi style Mughlai masala mix of a dozen of spices. Served with basmati rice and salad.

$15.95

Rara Gosht Masala

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, fresh turmeric paste, coriander powder, cumin powder, cumin seeds, yoghurt and tomatoes. Once the base is well-done and dark red in color, the fresh leg of lamb cubes are added and sautéed until cooked and tender. Truly a classic dish served with Basmati rice and salad.

$17.95

Gajjar Mattar Paneer

Curries made by using paneer Indian cottage cheese are found almost all-over Northern India. The offered dish is prepared with homemade paneer cottage cheese cubes, diced carrots and green peas. The base gravy is made with red onions, garlic, ginger, tomatoes flavored with tempered cumin seeds and freshly ground garam masala blend of eighteen spices. The main ingredients like green peas, diced carrots and paneer cheese cubes are added to the base masala and sautéed over a high heat. Served with Basmati rice and salad.

$13.95

Chana Masala with Basmati Rice

Punjabi style garbanzo beans & potatoes curry with Basmati rice.

$13

Butter Chicken Methiwala

Perhaps the most popular chicken curry in Northern India. Muragh Makhani or ‘Butter Chicken’ tops the menu of most of the restaurants. The free-range quarters of chicken marinated in the yoghurt, garlic, ginger and onion base spicy marinade overnight. The marinated chicken is baked in the tandoori oven and added to a butter smooth gravy prepared with cashews, red onions, garlic, ginger, a blend of our own eighteen spice garam masala and simmered on a low heat. Served with Basmati rice and salad.

$15.95

Dilkhush Kofte

This classic dish has been taken from the cuisine of Parsee or Zoroastrian Community of Bombay who settled in India centuries ago to survive the Islamic persecution in Persia. The leg of lamb is finely ground to roll into meatballs by adding several spices and herbs. The meatballs are simmered in a sauce prepared by pulped apricots, red onions, cashews, garlic & ginger, yogurt, ground cinnamon, nutmegs, mace, cloves & cardamoms, saffron and other fragrant spices. Served with Basmati rice & spring mix.

$16.95

Vindaloo Chilean Seabass

The Chilean Blue Nose Seabass chunks kept dry marinated in freshly ground mixture of spices and added to the base sauce prepared with garlic, ginger, red onions, red Fresno chilies tomatoes and vinegar. Served Basmati with rice and salad.

$21

Fish Pakoras Appetizer

Plate of crispy & spiced catfish fritters served with mint and tamarind chutney

$11

Kashmiri Kofta

In the Northern Himalayan ranges of India lies a beautiful piece of paradise known as Kashmir. The offered dish is a notable representative of the Brahmin vegetarian cuisine of Kashmir. Several vegetables like cauliflowers, potatoes, carrots, beans are tempered with spices and steamed. The steamed vegetables are then mashed and formed into small balls and fried. The base gravy is made by garlic, ginger, red onions, chopped mint, cashew paste and a special blend of fragrant Kashmiri spices & tomatoes. Served with Basmati rice & spring mix salad

$13.95

Fixed House Specialities

Served with Basmati Rice and salad.

Chicken Tikka Masala

This very popular dish has taken over England so overwhelmingly that more than twenty tons, according to a British trade magazine, of this preparation is being sold through the restaurants and supermarkets every month! Anglo-Indian in nature, the origin of this dish is attributed to master chefs of British Raj in India. It contains three great tastes of Anglo-Indian cuisine in one — barbecue flavor from the clay oven roasting, smooth cashew paste for mildness and traditional Indian taste from fresh vine ripened tomatoes, purple onions and several aromatic spices. The breast pieces of naturally grown, free range Napa Valley chicken are marinated overnight in a spiceful saffron, yoghurt, garlic, gin- ger base marinade. The marinated chicken breast chunks are skewered and baked in the clay oven to impart a distinct smoky flavor Finally, the roasted chicken cubes are added to a specially prepared masala gravy of cashew paste, tomatoes, red onions, garlic, ginger, saffron, cardamoms, white pepper and shah jeera cumin, cloves, cinnamon, star anise powder. Served with Basmati rice, salad, baked lentil cracker papadum, daal, and mint chutney.

$16.95

Biryani (Several options)

The original Biryani recipe could have come from Persia via Afghanistan to North India along with Invaders in the thirteenth See other options for Biryani also. century. We know the history little better during 1800 to 1900. During Mughal empire, Lucknow in the North was known as Awadh, giving rise to Awadhi Biryani. In 1856, British deposed the Nawab or King of Lucknow in Calcutta giving rise to another version of Biryani called Calcutta Biryani with slightly different ingredients and spices. Needless to say it was a royal dish for the kings and Nawabs of that era. The secret of preparing this dish is in the technique called “dum” of cooked for long under pressure on low heat. We have adapted the cooking method of Lucknow style with the spice combination of Hyderabad in the South and the final finishing method of Delhi’s Mughals. The basmati rice is half boiled using whole spices and kept aside. The base is prepared with vine-ripened tomatoes, red onions, ginger, garlic, homemade yogurt, black peppers, raisins, saffron, cardamoms, cinnamon, cloves, bay leaves, chopped mint and the essence of screw-pine flower called Kewara and a special blend of about 24 different roasted and ground spices. The chicken (or other meats/seafood) chunks are added to this base until tender and then the half boiled basmati rice are added to it. The cooking vessel is sealed with a heavy lid to provide ‘dum’ on a low heat to let cook under its own steam.

Vegetables & Paneer Biryani

$15.95

Chicken Biryani

$16.95

Lamb Biryani

$17.95

Salmon Biryani

$19.95

Prawn Biryani

$19.95

Coorgi Roast

Coorg, the spice and coffee belt of South India’s Karnataka State has its very own and distinguish cuisine. Unlike the rest of South India, pork dishes here are very popular and consumed more often. After several trials and approved tastings by our patrons we offer this prime quality spareribs and rack of pork dish to all our guests. The pork rack and spareribs are kept marinated for over twenty four hours in a mix prepared with seven roasted and ground spices, plain yogurt, paste of raw papaya, rock salt and black peppers. When ordered, we skewer one large piece of rack and ribs and slow cook in the clay oven in three steps to seal all the flavors. Served on a sizzler with spice tempered bowl of daal, Basmati rice, mint chutney and salad.

$16.95

Tandoori Prawns

Tandoori cooking, which has traditionally been only for breads, meats and poultry, is now being used for seafood all over India. Several years ago, Silversands, a coastal resort near the historic town of Mahabalipuram in South of India, your host was served with the sizzling platter of jumbo size prawns baked in the tandoori oven. That taste and presentation of the tandoori prawns are main inspiration to prepare this dish, for the gourmand patrons. Hard to find, colossal size prawns (Known as scampi also) were marinated overnight in the mix of fresh ginger & garlic paste, roasted cumin and coriander powder, Kashmiri red peppers, lemon juice, fresh mint paste, malt vinegar, rock salt, homemade yoghurt and garam masala blend of over eighteen roasted spices, Long metal skewers are passed through the prawns and baked in the tandoori oven when ordered. Served with Basmati rice, salad, baked lentil cracker papadum, daal and mint chutney.

$18.95

Tandoori Salmon

Fresh fillets of prime quality, Atlantic Salmon fish were marinated overnight in the mix of fresh garlic paste, ginger paste, red onions paste, roasted cumin powder, paprika, lemon juice, malt vinegar, rockslat, homemade yoghurt and our own garam masala blend of over eighteen spices. Long metal skewers are passed through the fish cubes and baked in the tandoori oven when ordered. Served on a sizzler with spice tempered bowl of daal, Basmati rice, mint chutney and salad.

$17

Jaipuri Lamb Chops

Rajasthan - the vibrant desert state o Northwest India is world renowned for its palaces, mansions, fairs and colorful fabrics. In many cities of this state it’s hard to discriminate between the architecture and construction of the large palaces and most ordinary homes. At every step and corner you would find antiquity co-existing, carefree, among the Royals and poor. High tourist traffic and interest in this state has forced many former royal families to convert their forts into hotels and, with it came out the local cuisine! The rack-of-lamb ribs are marinated in the mix of pomegranate juice, hung yoghurt, paste of cashews, saffron, raw papaya paste, a specially prepared mix of over two dozen herbs and spices. Served with premium Basmati rice, curry sauce, salad and mint chutney.

$23.95

Punjabi Mutton Curry

Your chef/host’s interest in serving goat meat – a much sought after Indian delicacy –arose when a famed rancher, Bill Niman, returned from retirement to raise goats in Bolinas, Calif. It has been a taboo for long to serve goat meat in Indian restaurants because it was a common notion that the main stream would not like it! However, the recent trend of serving goat meat or chevon in up-scale restaurants has encouraged ethnic eateries to offer their traditional mutton dishes to their patrons. This new trend has not only driven the demand of goat meat but also doubled the price of it! The bone-in chunks of goat meat are first marinated with little yogurt, black salt, black peppers, ground cumin and coriander seeds and kept aside for a couple of hours. The base masala is prepared with chopped red onions, garlic, ginger, tomatoes and a freshly ground blend of garam masala spices. Once the base curry is well tempered and golden dark in color, chunks of marinated mutton is added to it and sautéed over low heat for about one hour. Once the meat is fork-tender we add some hot water to it and simmer until the desired color and taste is achieved. This simple, tasty and nutritious dish is served with your choice of bread or basmati rice.

$16.95

Vindaloo Curry (Veg & NonVeg options)

Goa differs from other coastal areas of India because of a strong Portuguese influence on its culture, cuisine and architecture. Vasco da Gama’s ship arrived here in the late fifteenth century with an aim to control the spice route to the West. However, the Portuguese captured Goa by the turn of the century and became the chief spice traders. Vindaloo curry is considered the “national” dish of this region and can be prepared using pork, lamb, chicken, fish or prawns. The marinade is prepared by grinding garlic, ginger,red peppers, cardamoms, mustard & cumin seeds, cloves and malt vinegar. The selected choice of seafood, poultry, lamb, pork or paneer cheese is sauteeed on order with the marinade base and paste of red onions, freshly pureeed tomatoes. This popular and much sought after Goan curry is cooked very authentically to satisfy the connoisseur in you. Served with Basmati rice

Paneer (Indian cheese cubes) Vindaloo

$13.95

Chicken Vindaloo

$15.95

Lamb or Pork Vindaloo

$16.95

Salmon Fish Vindaloo

$19

Prawns Vindaloo

$19

Saag (Veg & NonVeg options)

Saag is one of the most popular dishes from the North Western frontier state of India, Punjab. Base is prepared by boiling un-stemmed and thoroughly washed baby spinach & mustardgreens, chopped red onions, garlic and ginger paste. The boiled greens are mashed into a coarse puree and then tempered with roasted and ground spices like coriander & cumin seeds, black pepper, whole red chilies, asafetida and a pinch of home-made garam masala spices.

Saag Kofta

$13.95

Saag Aalo

$13.95

Saag Paneer

$13.95

Saag Chicken

$16.95

Saag Lamb

$17.95

Bhurji Mattar Paneer

The offered dish is a creative example of the traditional old Delhi cooks who transformed homemade paneer cheese into a mouthwatering presentation using masala sauce and green peas. The homemade paneer is coarsely grated and kept aside. The base gravy is prepared with red onions, garlic, ginger, tomatoes and a freshly ground blend of aromatic garam masala powder. Green peas and grated paneer are added to the base gravy, well-tempered and served with Basmati rice and salad.

$13.95

Masaledar Bharwa Karela

The offered dish is a Punjabi delicacy that will make even the first-time taster fall in love with this rarely available dish in restaurants. The bitter melon is first cleaned, slit, coated with salt and allowed to marinate, eliminate most of the bitterness and tenderize it. After a few hours the seeds and pith is scooped out to add to a tangy stuffing prepared with chopped red onions, mashed potatoes, ginger, garlic, pickled mango paste, turmeric, a ground blend of spices, whole cumin, coriander and fennel seeds. The stuffing is filled in each of the hollowed bitter-melon and tied with a culinary thread. The bitter melons are shallow fried in an Indian iron wok called Kadhai until soft and well-tempered. Available as a side dish or packed to go. Usually stays good for one week if kept refrigerated in a zip lock bag.

1 pc.

2 pcs.

$14

3 pcs.

$21

4 pcs.

$28

5 pcs.

$35

6 pcs.

$42

Special Breads of the Month

Griddle cooked Parathas and Tandoor baked Naans & Kulchas

Mirchi Paratha

griddle cooked whole-wheat bread flavored with freshly chopped jalapeno chilies.

★ Besan Poora

Gluten-Free, chickpea flour bread flavored with fenugreek herb & onions

Gluten free

Vegetarian

Adraki Herb Kulcha

Tandoori white flour bread, prepared by using yeast, milk, yoghurt, salt and garnished with chopped baby dill and ginger.

Aloo Masala Kulcha

White flour tandoori bread, prepared by using yeast, milk, yogurt, salt and stuffed with mashed and spiced potatoes.

★ Turmeric Masala Kulcha

Tandoori bread garnished with freshly grated and pickled turmeric and mint.

★ Cheese Herb Kulcha

Tandoori bread flavored with mozzarella and oregano herb.

Lahsunia Naan

White flour tandoori bread, garnished with freshly chopped garlic and garlic chives.

Roomali Roti

An unleavened bread made from whole wheat and white flour blend. Cooked on a dome shaped griddle, is popular with vegetarian or meat preparations. It is called Roomali, a bread which feels like a handkerchief!

Dill Herb Naan

A white flour, tandoori bread garnished with chopped baby dill herb.

Fixed House Breads

Garlic Naan

Plain Naan

Tandoori Chapatti

Plain Paratha

Plain Kulcha

★ Besan Poora

Gluten-Free, chickpea flour bread flavored with fenugreek herb & onions

Gluten free

Vegetarian

Desserts

Gulab Jamun

Gulab Jamun probably is the most popular Indian dessert for all happy occasions in India. It is prepared by rolling saffron and cardamom flavored milk concentrate ‘Khoya’ into deep fried little balls. The Gulab Jamuns are kept “pickled” in separately prepared syrup for several hours. Two pieces of Gulab Jamun are served garnished with edible silver leaf.

Phirni Pudding

The long process of preparing this rice pudding dessert from the south Indian city of Hyderabad starts with grinding milk-soaked basmati rice into a coarse paste and then slow cooked with milk, saffron, cardamom powder, rose water, sugar and pistachios nuts. Served chilled.

Beverages

Lassi (Several options)

Prepared from home-set yogurt, sugar, milk and natural screwpine flower kewara essence and premium quality mango juice. Also available

Salt Lassi

$4.50

Sweet Lassi

$4.50

Mango Lassi

$4.50

Sodas

My New Option

Pepsi$3.50

Diet Pepsi$3.50

Coke$3.50

Juices

Mango

$3.50

Guava

$3.50

Indian Chai Tea (Hot or Iced)

Chai is the most commonly enjoyed and offered drink of India. Prepared with cardamom, other spices and fresh milk.

$3.50

Beers

Premium Indian to Locally crafter

King Fisher (120z)

12 oz beer

22 oz beer

$10

Flying Horse (120z)

12 oz beer

22 oz beer

$10

My New Option

(22oz)$8

Maharaja (120z)

12 oz beer

Taj Mahal (120z)

12 oz beer

22 oz beer

$10

My New Option

(22oz)$8

Anchor Steam

Blue Moon

Mark Clausthaler (120z) [Non Alcoholic]

Gerstel (120z) [Non Alcoholic]

Wines

Woodbridge by Robert Mondavi

Merlot

Chardonnay

Cabernet

Navarro Gewurztraminer (Estate Bottled)

Navarro Half Bottle

$21

Navarro Full Bottle

$40