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Our Menu
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. $11.0011.00 USD
Special
Deep fried vegetable fritters made chickpea flour, pomegranate, cumin, coriander seeds and fenugreek.$6.006.00 USD
Gluten-Free, chickpea flour bread flavored with fenugreek herb & onions$6.006.00 USD
Special
Two traditionally prepared, deep fried patties stuffed with spice tempered potatoes and green peas. Served with mint and tamarind chutneys.$6.006.00 USD
Smoothed homemade plain yogurt with grated cucumbers lightly spiced with roasted cumin powder.$3.003.00 USD
Slow cooked red masoor daal is tempered with garlic, ginger, red onions, jalapeno chilies, cumin and asafetida spices.$9.009.00 USD
Two crispy lentil wafers baked in the tandoori oven. Gluten free.$3.003.00 USD
Smoothed homemade plain yogurt with boiled, diced and lightly spiced with roasted masala powder.
$4.004.00 USD
Fresh turmeric pickle prepared in traditional tangy masala spices.
$2.002.00 USD
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.
In North India, mainly in the state of Punjab, the usage of garlic is more prevalent than other areas. The offered tandoori chicken kababs are marinated in the mix of fresh garlic juice, minced garlic, fresh garlic chives, hung yoghurt, a specially prepared blend of over a dozen ground spices. The breast cubes of free-range chicken are kept in this marinade overnight before baking in the tandoori oven when ordered. Served with Basmati rice, salad and mint chutney.$16.9516.95 USD
A rare dish found mostly in the homes of gourmet Nawabs of the royal city of old Hyderabad in the South. The meat is first half boiled with a bouquet garni consisting of spices like dry roses, sandal powder, cardamoms, bay leaves, cloves, black pepper corn, nutmeg and cinnamon in a muslin cloth tied with a string. Once the meat is softened, we add it to a special base prepared with red onions, garlic, ginger, vine ripened tomatoes, roasted & ground chickpeas, lemon juice, fresh mint and coriander. This flavorful delicacy is served with Basmati rice and salad$16.9516.95 USD
(Whole white potatoes stuffed with mashed vegetables cooked in a thick saffron gravy. Specialty: Kashmir, India)
Slightly boiled and hollowed potatoes are stuffed with mashed vegetables like cauliflowers, potatoes, green beans, carrots, melon seed kernels and raisins. The stuffed potatoes are sautéed and added to the main sauce prepared from tomatoes, garlic, ginger, garam masala., saffron and cumin powder. The ‘dum’ cooking (pressure steaming) process brings out all hidden aromas from the spices used. Served with Basmati rice and salad.
$11.9511.95 USD
The offered dish is a creative example of the local cooks who converted the pakori or lentil dumplings, what essentially is snack, into a excellent curry dish. the dumplings are prepared with chickpea flour, potatoes, onions, cauliflowers and several spices. The base gravy is prepared with red onions, garlic, ginger, tomatoes and a freshly ground garam masala. Finally, the green peas and dumplings are added to the base and simmered until well-tempered. Served with Basmati rice and salad.
$12.9512.95 USD
Special
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.$14.9514.95 USD
Punjabi style garbanzo beans & potatoes curry with Basmati rice.$12.0012.00 USD
Shabdeg (means a dish that is slow cooked overnight) prepared by placing the cooking pot over the dying heat of tandoori oven in a classic, slow cooking method. The ingredients like saffron, rattan jot, a bark like spice, plain yogurt, fennel seed powder, asafetida, ginger powder, fresh dill, saffron, red onions, peeled & sliced turnips, vine ripened tomatoes, garlic and ginger are added to the deg along with lean chunks of meat from the leg of Napa Valley lamb. Finally, the dish is tempered with black cumin seeds & served with Basmati rice and salad.$16.9516.95 USD
The offered chicken dish is prepared in a typical, Punjabi style but the taste is as sophisticated as you could imagine. The base is prepared by using the smallest possible amount of oil as the dish has to be cooked in the fat released by the chicken through the proper heat control. The base is made with ingredients like, chopped red onions, garlic, ginger, coriander powder, cumin powder, whole cumin, fennel, fenugreek and onion seeds and tomatoes. Once the base is well done and dark red in color, we add the boneless free-range chicken pieces and sautéed until well-tempered. Served with Basmati rice and salad.$16.9516.95 USD
A popular Indian comfort food prepared during winters in Northern India with different meats and seafood. The chunks of farm raised catfish are marinated with garlic, ginger, and a blend of ground spices. The base is prepared with three kinds of lentils, Basmati rice, garlic, ginger, tomatoes, red onions, and whole mix of spices. The baked chicken quarters are added to the base and slow cooked until well-tempered. This nutritious and much sought-after dish is served with tangy tomato and mint chutney.$16.9516.95 USD
This dish comes from the cuisine of Chettiars an adventurous business community of South India spread across the states of Tamil Nadu parts of Kerala. The fresh vegetables like - plantains, red creamer potatoes, blue lake beans, lotus roots, cauliflowers, plantains, bell peppers and carrots - are marinated in the mix of turmeric, coconut and ginger paste and kept aside for a few hours. The base is prepared with fresh curry leaves, cloves, roasted Urad (lentil) powder, black pepper, fennel & mustard seeds, cinnamon, red onions, garlic & vine ripened tomatoes. Served with Basmati rice & salad.$12.9512.95 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.$16.9516.95 USD
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$13.9513.95 USD
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.$13.9513.95 USD
Special Breads of the Month
Griddle cooked Parathas and Tandoor baked Naans & Kulchas
Whole wheat, griddle cooked bread flavored with freshly chopped spinach. $3.953.95 USD
Tandoori white flour bread, prepared by using yeast, milk, yogurt, salt and stuffed with spiced flavored green peas$3.953.95 USD
white flour tandoori bread, garnished with freshly grated jalapeños$3.953.95 USD
white flour tandoori bread garnished with sesame seeds$3.953.95 USD
Tandoori white flour bread prepared by using yeast, milk, yogurt, salt and garnished with tangy, mango pickle flavored chopped red onions$3.953.95 USD
Gluten-Free, chickpea flour bread flavored with fenugreek herb & onions$6.00</
Special