Eat
— Appetizers —
vegetarian kababs
— Dahi ke Kabab —
Crispy Yogurt Dumplings
— Aloo Keema Chaat —
Minced Potato Spicy Chaat with Sweet Yogurt Mint and Tamarind Sauce.
— Onion-Kale Pakora and Avocado Tacos —
Onion & Kale Fritters in Chickpea Batter
— Beet Root Ke Kabab —
Pan Grilled Spiced Patties of Beet Root
— Gobhi 65 —
Crispy Cauliflower made “Hyderabadi” style.
— Ajwaini Paneer Tikka —
Grilled Indian Cheese and Bell Peppers
— Tandoori Stuffed Mushroom Shaslik —
Spinach, Cream Cheese, Peppers
Non Vegetarian Kababs
— Fish Tikka —
Tandoor Grilled Mahi Mahi Marinated with Sharp Mustard Accents
— Fish Amritsari —
Crispy Red Chili Enhanced Spicy Cod Fish from Amritsar, Punjab
— Chicken Malai Tikka —
Melt in your mouth creamy Chicken Tenders
— Juicy Angaarey Chicken Tikka —
Grilled Spicy Chicken Tenders
— Chicken Reshmi Seekh Kabab —
Minced Chicken Kababs Grilled on Skewers
— Lucknow Style “Galouti” Kabab —
Originally made for a toothless Nawab (King), Melt in your mouth Pan Grilled Lamb Patties on Mini Bread.
— Chef Casley ki Pasli —
Chef’s Special Tandoor Grilled Lamb Chops
— Chicken Barra Kabab —
Creamy and Spicy bone in chunks of chicken cooked in a clay oven
— Entrées —
Vegetarian
— Punjabi Matar Paneer Bhurjee —
Spicy Scramble of Indian Cheese & English Peas
— Mango Malai kofta —
Twist to the popular rich Malai Kofta Curry.
— Pindi Channa —
Chickpeas cooked in "Desi Ghee" with Recipe of "Legendary" Kwality Restaurant in Delhi, India.
— Paneer Butter Masala —
Fresh Indian Cheese in a Tomato-Cream Sauce
— Jackfruit ‘Kathal’ Biryani —
The Meaty Textured Vegetable ‘Jackfruit’ is the star of this Rice Dish
— Dal Makhani —
The Favorite Creamy Lentils from North India
— Saag Paneer —
Paneer (Indian Cheese) in a thick Spinach Sauce.
— Achari Baingan —
Think Eggplant Curry with Pickling Spices
— Toor Masur “Double Tadka’ Dal —
Homestyle Yellow Lentils with Tamarind
— Lehsooni Tadka Saag with Onion Pakora —
Spinach with Cumin-Garlic Tempering topped with Crispy Onion Fritters
Non Vegetarian
— Ghee Roast Lamb —
Slow Cooked Meat Pulled from Whole Leg of Lamb in a Robust Brown and Coconut Gravy
— Fisherman’s Shrimp Curry —
Ultimate Coastal Curry with Onion, Goner-Garlic, Tomatoes and Coconut
— Fish “Meen” Molee —
Portuguese Influenced Creamy Coconut Fish Stew from the State of Kerala
— Chicken “Dhabha” Style—
Chicken Preparation ‘On the Bone’ with spicy aromatic mix of ground spices.
— Butter Chicken —
You Got This!
— Methi Chicken Curry —
Tasty Chicken Curry with Methi (Fenugreek) Leaves.
— Goat Curry —
North Indian style, on the bone goat curry
— Laal Maas —
A Fiery Goat dish from the State of Rajasthan, India.
— Chicken Dum Biryani —
Seasoned Chicken ‘on the bone’ and Basmati Rice served in a Dough Sealed Pot
— Goat Biryani —
Succulent goat meat in Seasoned Basmati Rice Served in a Dough Sealed Pot.
— Breads n Sides —
— Nan —
Plain | Butter | Garlic
— Plain Pulao Rice —
— Paratha —
Laccha | Pudina
— Stuffed Bread—
Onion | Potato | Paneer
— Roti —
— Cucumber & Mint Raita—
— Dessert —
Over Time! - You Can’t leave with Salt in your mouth!
— Oye Teri’ Kulfi —
Ask For our exotic flavors!
— Jalebi Caviar on Rabdi —
— Gulab Jamun on Rabdi —
— Ice Cream —
Vanilla | Chocolate
