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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
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.
Deep fried vegetable fritters made chickpea flour, pomegranate, cumin, coriander seeds and fenugreek.
Gluten-Free, chickpea flour bread flavored with fenugreek herb & onions
Two traditionally prepared, deep fried patties stuffed with spice tempered potatoes and green peas. Served with mint and tamarind chutneys.
Smoothed homemade plain yogurt with grated cucumbers lightly spiced with roasted cumin powder.
Slow cooked red masoor daal is tempered with garlic, ginger, red onions, jalapeno chilies, cumin and asafetida spices.
Two crispy lentil wafers baked in the tandoori oven. Gluten free.
Smoothed homemade plain yogurt with boiled, diced and lightly spiced with roasted masala powder.
Fresh turmeric pickle prepared in traditional tangy masala spices.
Premium Basmati rice tempered with cumin seeds.$3.003.00 USD
Homemade Mint, Tamarind or Tomatoes chutneys.$6.006.00 USD
Special of the month
Our ever-changing selection. Refreshed frequently.
The offered dish is marinated in a mix prepared with ground sesame seeds, ground cumin & coriander seeds, garam masala blend of over a dozen spices, plain yogurt, garlic, ginger, lemon juice and vinegar. Marinated chicken breast cubes are skewered and barbecued in the clay oven and served on a sizzler along with Basmati rice, salad and freshly prepared mint chutney.$16.9516.95 USD
The freshly pureed mango is the main ingredient of this flavorful & sumptuous lamb dish was curry. At first the leg of lamb cubes are sautéed with ginger, garlic and our own blend of garam masala and kept aside. The gravy is prepared separately with the freshly made puree of half ripened mangoes, red onions, and vine ripened tomatoes. Once the gravy is well-done and golden dark red in color, we add the previously sautéed lamb cubes to it and simmer until well-tempered. Served with basmati rice and salad.$16.9516.95 USD
A chicken preparation at its best! This South Indian version of famous “Korma” is tangy, smooth, and spicy at the same time. The elaborate preparation started by simmering chicken in coconut milk, roasted mustard seeds and curry leaves. The base gravy is prepared with red onions, garlic, ginger, asafetida herb, fenugreek seeds, black cardamom, ground cumin seeds, coriander seeds, freshly made tamarind water, tomatoes and rock salt. The chicken and its jus is added to the base gravy and sautéed until well-tempered. Served with basmati rice and salad.$15.9515.95 USD
Most Indian recipes require chicken or other meats with bone-in to get that real marrow flavored taste. The fresh free range, chicken leg-quarters are marinated overnight in the mix of garlic, ginger, yoghurt, vinegar, and several spices. The marinated chicken-quarters are barbecued in tandoori clay oven on skewers and then added to base gravy prepared in butter, red onions, garlic, ginger, cashew paste, fenugreek herb, tomatoes, and a home blend of garam masala spices. This celebrated butter-chicken style preparation is served with basmati rice and salad.$15.9515.95 USD
We have prepared this dish with the select slices of fresh Rock-Cod fish sauteed in a gravy made with red onions, garlic, ginger, tomatoes and over twenty-two aromatic spices. The soaked basmati rice is added to the base and cooked with dum (pressure) method. Served with Yoghurt Raita, mint, and tomatoes chutneys.$16.9516.95 USD
Toasted lotus seeds, called makhana are cooked with button mushrooms, green peas and puffed lotus seeds in a thick sauce prepared with red onions, garlic, ginger, tomatoes, saffron and cashew paste and freshly ground blend of over a dozen spices. This is a rare and classic dish created by the cooks Royal houses. Served with Basmati rice and salad.$12.9512.95 USD
The offered dish has been taken from the rural cuisine of the South most state of India, Tamil Nadu. The abundance of coconut grown in this coastal region has contributed immensely to the local cooking methods. Usli or the potpourri of several fresh vegetables is prepared by first soaking red potatoes, cauliflowers, plantains, blue lake beans, carrots and bell peppers in a mixer of lightly salted coconut milk. The base is prepared with julienne of red onions, garlic paste, ginger paste chopped tomatoes, mustard seeds, curry leaves, cumin seeds, asafetida, coriander powder and turmeric powder. All the vegetables along with coconut mix are added to the base and simmered until well-tempered. Served with superior quality Basmati rice and salad.$12.9512.95 USD
Punjabi style garbanzo beans & potatoes curry with Basmati rice.$12.0012.00 USD
Marinated prime Boston-butt of Berkshire pork cooked in a Goan style tangy curry.
This classic and elaborately prepared dish from old time Lucknow is cooked in two stages. At first, the ground fresh Napa Valley leg of lamb is mixed with dozens of spices, crushed onions, garlic and ginger to create soft and juicy dumplings. In the second stage the Rogani base is prepared with very special ingredients like saffron and rattan jot, a bark like spice, red onions, vine ripened tomatoes, garlic and ginger. Once the base curry is ready, we add the previously prepared lamb dumplings and cook until desired. Served with prime quality, organic Basmati rice and salad.$16.9516.95 USD
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 biryanis. We have used prime quality eggplants & white potatoes to prepare this dish. The base is prepared with tamarind, freshly made paste of coconuts, poppy and sesame seeds, curry leaves, onion seeds, cumins, vine ripened tomatoes, garlic, ginger pastes and red onions. Served with Basmati rice and salad.$11.9511.95 USD
Fixed House Specialities
Served with Basmati Rice and salad.
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.$16.9516.95 USD
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.$15.9515.95 USD
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.$16.9516.95 USD
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.$18.9518.95 USD
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.$17.0017.00 USD
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.$23.9523.95 USD
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.