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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.
Kashmiri walnuts, pine nuts, almonds and saffron have permanent place in the sophisticated Mughlai cuisine of India. To prepare the festive delicacies of Kashmir usage of these ingredients is very essential. The offered dish is classic and taken from the oldest style of preparing meats with the paste of walnuts, whipped plain yogurt, saffron, asafetida, ground fennel seeds, powdered dry ginger, black cumin seeds, lemon juice and a specially prepared mix of herbs and spices. Served with Basmati rice and salad.$16.9516.95 USD
The Coorgi cuisine was kept well-guarded by its miniscule community for centuries and now, slowly, finding its way out for the greater enjoyment of food connoisseurs all over. A wet masala is prepared by hand grinding fresh turmeric roots, garlic, red onions, cumin, mustard & coriander seeds, green chilies, red chilies, tamarind and fresh coconut. This masala paste is tempered with curry leaves and finally the vegetables like blue lake beans, red creamer potatoes, carrots, lotus roots, bell peppers and florets of cauliflowers are added and sautéed until cooked and well coated with all the spices. Served with Basmati rice and salad$12.9512.95 USD
The chicken chunks are ‘bathed’ in coconut milk, rock salt and lemon juice mix and kept aside. The base ‘masala’ is prepared by grinding roasted onions, roasted garlic pods, coriander seeds, white pepper corns, cumin seeds, fresh roots of turmeric, fenugreek seeds & black cumin seeds. The marinated chicken is added to this base and cooked until well done. The final touch is given by tempering this dish with the ground spices like cardamoms, cloves, and cinnamon. This superb chicken 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
Marinated prime Boston-butt of Berkshire pork cooked in a Goan style tangy curry.
This delicious dish comes from an erstwhile princely state of Rampur in the North Indian state of Uttar Pradesh. This dish is prepared by dry marinating leg of lamb cubes in a mixture of sandalwood, cardamom & saffron powder, and cumin powder. The base is prepared with red onions, paste of almonds and melon seed kernel, garlic, tomatoes, and a blend of garam masala spices. The lamb is added to the base and sautéed until well-tempered. Finally, the julienne of ginger are added to the cooked lamb as a final tempering. Served with Basmati rice & salad.$16.9516.95 USD
Authentically prepared leg of lamb cubes from the hub of South Indian cuisine Hyderabad. Rarely found in the inner bazaars of old Hyderabad city, this is favorite among gourmands who want to balance out meats and vegetables. The base masala is prepared with red onions, garlic, ginger, tomatoes before adding the freshly made coarse puree of spinach and mustard greens along with the cut shanks of lamb. Slow cooked for a couple of hours and tempered with a roasted blend of garam masala spices. Served with basmati rice and salad.$16.9516.95 USD
This dish from the miniscule Anglo-Indian community of Mussoorie in the Northern hills is prepared with the tandoor-grilled, bone-in free range chicken thighs. The base is prepared with red onions, ginger, garlic, tomatoes, and a house blend of garam masala spices. The grilled chicken thighs are cut and added to the base along with large julienne of purple onions and bell peppers. Cooked in a wok-like heavy iron vessel this tangy dish has hints of malt vinegar, and light green chilies. Served with Basmati rice and salad.$14.9514.95 USD
Chunks of freshwater Catfish are dry marinated with a fine powder of aromatic spices and flash tempered over a high heat to half cook. The Korma sauce is prepared with minced red onions, paste of almonds & coconuts, hung yogurt, garlic, ginger, and tomatoes. The previously tempered catfish chunks are added to this buttery sauce and simmered until oil separates from the mass. Served with basmati rice and salad.$16.9516.95 USD
There are dozens of kofta curries one can find in Indian cuisine. The cylinder-rolls are formed by mashing paneer cheese, boiled cauliflowers, potatoes, carrots, beans, fresh mint, cumin seeds and a blend of over two dozen spices. The rolls are semi- fried and added to simmer in a gravy prepared with red onions, ginger, garlic, tomatoes, cashew paste, mint and over two dozen of freshly blended aromatic spices. Served with Basmati rice and salad.$12.9512.95 USD
Punjabi people from North-West India have a no non-sense, basic style of cooking with plenty of onions and twice as much fresh tomatoes along with hand-ground paste of ginger and garlic. Almost all Punjabi dishes are cooked with the four above mentioned ingredients but the difference in taste comes from the cooking utensils (clay, iron, copper, brass plated with nickel) and addition or deletion of several spices. We have chosen fresh button mushrooms and green peas to cook in this style. The roasted blend of Punjabi spices is added towards the end. Served with Basmati rice & 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.$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
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.$13.9513.95 USD
Special Breads of the Month
Griddle cooked Parathas and Tandoor baked Naans & Kulchas
Gluten-Free, chickpea flour bread flavored with fenugreek herb & onions
a whole-wheat, griddle-cooked bread stuffed with boiled and spiced chickpeas$3.953.95 USD
white flour tandoori bread, garnished with fresh grated coconut and mint$3.953.95 USD
Tandoori white flour bread, prepared by using yeast, milk, yoghur