Kabab Culture Menu

Fish Tikka

Mahi Mahi fillets soaked in a vibrant blend of yogurt, turmeric, and coastal spices, then kissed by the tandoor for smoky, charred edges and a moist, flaky center.

Fish Amritsari

Mahi Mahi fillets soaked in a vibrant blend of yogurt, turmeric, and coastal spices, then kissed by the tandoor for smoky, charred edges and a moist, flaky center

Chicken Malai Tikka

Tender chicken marinated in fresh cream, cashew paste, and mild spices, then grilled in the tandoor until silky smooth — delicate, buttery, and subtly spiced

Angaarey Chicken Tikka

Boldly marinated chicken tenders — charred on the outside, juicy within, with a slow-building spice that lingers. Angaarey means “embers, ” and you’ll taste them.

Reshmi Chicken Kabab

Finely minced chicken blended with herbs, green chili, and aromatic spices, hand-molded onto skewers and grilled to juicy, silken perfection.

Galouti Kabab

Born in the royal kitchens of Lucknow for a Nawab who could no longer chew, these melt-in-the-mouth lamb patties are perfumed with over two dozen spices and served on warm mini bread. 29.95

Chicken Chop

French-trimmed chicken drumettes marinated in the chef’s signature blend, roasted in the tandoor until caramelized and smoky.

Chef's Special Lamb Chops

Our chef’s crown jewel — thick-cut lamb chops steeped overnight in a proprietary house marinade, then grilled to a blushing, smoky char.

Beet Root Kabab

Vibrant, earthy beetroot blended with spiced lentils and pan-griddled to a crisp crust — a jewel-red patty with earthy sweetness and gentle heat.

Tandoori Stuffed Mushroom

Plump whole mushrooms filled with a herbed spinach and cream cheese blend, skewered with colorful peppers, and charred in the tandoor for a smoky, molten center.

Gobi 65

Cauliflower florets twice-fried to an addictive crunch and tossed with curry leaves, mustard seeds, and fiery red chili

Dahi Ke Kabab

Strained yogurt blended with herbs shaped into delicate dumplings, and fried until golden

Ajwani Paneer Tikka

Fresh-made paneer and sweet bell peppers marinated in carom-seed spiced yogurt, then grilled in the tandoor until smoky and golden.

Tandoori Soy Chaap

Plant based Meat-textured soy chaap soaked in a bold tandoori marinade of yogurt, smoked spices, and chili, then roasted in the clay oven.

Shrimp Curry

Ultimate Coastal Curry with Onion, Ginger-Garlic, Tomatoes and Coconut

Butter Chicken

Some call it Chicken Tikka Masala

Methi Chicken Curry

Tasty Chicken Curry with Methi (Fenugreek) Leaves

Goat Dum Biryani

Succulent goat meat in Seasoned Basmati Rice Served in a Dough Sealed Pot

Chicken Dum Biryani

Seasoned Chicken ‘on the bone’ and Basmati Rice served in a Dough Sealed Pot

Goat Curry

North Indian style ‘on the bone’ goat in a silky onion-tomato gravy

Laal Maas

A Fiery goat meat dish from the state of Rajasthan, India.

Kadai Chicken

Chicken dish that is made in a rich tomato gravy and sauteed along with chunks of green peppers and onions

Paneer Bhurjee

Spicy Scramble of Indian Cheese and English Peas

Lehsooni Tadka Saag

Spinach with Cumin-Garlic Tempering topped with Crispy Onion Fritter

Mango Malai Kofta

Twist to the popular rich malai kofta curry

Paneer Butter Masala

Fresh Indian Cheese in Creamy Tomato Sauce

Toor Masur “Double Tadka’ Dal

Homestyle Yellow Lentils with Tamarind

Jackfruit ‘Kathal’ Biryani

The Meaty Textured Vegetable ‘Jackfruit’ is the star of this Rice Dish

Makhani Soya Curry

Delight in this North Indian curry featuring cut-up Soya chaap (vegan soy meat) enveloped in a rich and creamy Makhani gravy

Dal Makhani

The Favorite Creamy Lentils from North India

Achari Baigan

Spicy egg plant dish made with pickling spices

Saag Paneer

Indian Cottage Cheese in a thick Spinach Gravy

Kadai Paneer

Paneer (Indian cottage cheese) and bell peppers cooked in a spicy masala

Chicken Kati Roll

Sautéed chicken wrapped in a corn tortilla

Paneer Kati Roll

Sautéed Paneer with lettuce onions wrapped in a corn tortilla

Aloo Kati Roll

Potato with vegetables wrapped in a corn tortilla