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Pickup, ASAP (in 20 minutes)
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.$5.005.00 USD
Gluten-Free, chickpea flour bread flavored with fenugreek herb & onions$5.005.00 USD
Special
Two traditionally prepared, deep fried patties stuffed with spice tempered potatoes and green peas. Served with mint and tamarind chutneys.$5.005.00 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.$7.007.00 USD
Two crispy lentil wafers baked in the tandoori oven. Gluten free.$3.003.00 USD
(Specialty Bread)
white flour tandoori bread, dough is prepared by using yeast, milk, yogurt, salt. Stuffed with grated and Indian spiced mozzarella cheese and garnished with minced garlic . Serves as good appetizer also.$5.005.00 USD
Special
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
white flour Tandoori bread garnished with home made. freshly chopped turmeric and tangy pickle masalas.$5.005.00 USD
Special
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 - October-November 2021
Our ever-changing selection. Refreshed frequently.
(Tandoori sheekh-kababs of ground free-range chicken in a succulent Mughlai style curry sauce. Specialty: Delhi, India)
This classic from the Mughlai style cooking of North India is prepared with lean and fresh ground chicken. The minced chicken is mixed with garlic, ginger, red onion and nutmeg and sleeved on thick skewers and barbecued inside the tandoori oven. The cylindrical shape chicken kababs are then sautéed in a gravy made of red onions, ginger, crushed garlic, cashew paste, tomatoes and freshly ground garam masala blend. This very rare specialty is served with basmati rice and salad.
$12.9512.95 USD
Special
( Free range chicken breasts marinated in garlic, ginger, walnut paste and Kashmiri spices. Specialty: Kashmir, India )
Kashmiri walnuts, pine nuts, almonds, and saffron have permanent place in sophisticated in Mughlai cuisine pf India.
to prepare the festive delicacies of Kashmiri uses of these ingredients is essential. the offered dish is taken from the oldest style style of preparing meats with a paste of walnuts whipped plain yogurt saffron asafetida, ground fennel sees, powered dry ginger, black cumin seeds, lemon juice and a specially prepared mix of herbs and spices served with basmati rice and salad and mint chutney$12.9512.95 USD
(Ground leg of lamb meatballs cooked in a spicy Vindaloo sauce. Specialty: Goa, India)
Visit to Goa of West India would be incomplete if you fail to taste one of the vindaloo curries this former Portuguese colony has to offer. Use of malt vinegar in the Goan dishes has been adapted from the Portuguese occupants who colonized this important spice-route to the Western world until late fifties of this century. At first, the ground leg of fresh California lamb is mixed with several spices, garlic and ginger to create soft and juicy dumplings that are pickled in the paste of garlic, ginger, red onion & chili paste, vinegar and several ground and whole spices. The koftas are sautéed with spicy tomatoes. Served with Basmati rice and salad$13.9513.95 USD
As the story has it, a real Rogan Josh curry is not perfect if the guest does not swear with the influence of spices like saffron, shah jeera (royal cumin), cloves and cinnamon. This succulent lamb curry will win your heart, forever! The ginger paste, chopped red onions, garlic plain yogurt, a blend of Kashmiri spices are sautéed over a very low heat. A spice called rattan jyot is used to give this dish an appetizing color and fresh baby dill herb is added to provide a pleasing flavor and digestive power. Served with basmati rice and salad.$13.9513.95 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 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.$12.9512.95 USD
This classic and elaborately prepared dish from the Avadhi cuisine of Lucknow in North, is prepared with red onions, vine-ripened tomatoes, saffron, black cumin seeds, hung yogurt, garlic, ginger and fragrant spices. Once the base curry is ready, we add to it the chunks of rock cod fish and simmer until well-tempered. Served with basmati rice and salad.$13.9513.95 USD
In Indian cuisine, the possibilities are unlimited when it comes to cooking eggplants. The eggplants can be roasted in the clay oven, cooked as a simple curry, battered and fried as snacks or can be stuffed with various meats or vegetables and steam cooked. The offered Bagare Bengan, a specialty from South India‘s Hyderabad, is elaborately prepared with choice spices, shiny & firm eggplants. The cubed eggplants are sautéed in a sauce made from tamarind, pastes of fresh coconuts, peanuts & poppy seeds, red onions, garlic, ginger, tomatoes and several spices. Served with Basmati rice and salad.$10.9510.95 USD
Recipe for this offered dish has been taken from the real cuisine of Himalayan village of the Northern State of Himachal Pradesh, preferred during festival season of Dussehra in early part of winter. The lentil nuggets are prepared by soaking four kinds of lentil grains in water over night. The soaked lentils are mashed and kneaded with chickpea flour and fried and kept aside. The base gravy is prepared with red onions, garlic, ginger, tomato, coarsely cut fresh spinach and blend of spices. When the base is well cooked, the lentil nuggets are added to it and simmered until the oil separates out. Served with Basmati rice and salad.$10.9510.95 USD
Tarkari Makhanwala is sophisticated variation of a North Indian dish called ‘Sabji Annakut’ prepared in the temples to commemorate the birth of Vishwakarma, a godly architect from Indian mythology. The modern chefs have brought a slight variation to this dish by adding paste of cashew nuts and butter. The assortment of vegetables used are lotus roots, red creamer potatoes, cauliflowers, mushrooms, red bell peppers, plantains & blue lake beans in a base made with garlic, ginger, vine ripened tomatoes 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 preparati