Breads Of India & Gourmet

• Featured Breads of the Month
• Garlic Naan $3.95
• Tandoor baked white flour bread garnished with freshly minced garlic.

• Plain Naan $3.95
• Tandoor baked white flour bread. Traditional. No flavors or spice added.

• Besan Poora (gluten Free) $5.00
• Gluten free. Vegan. Specialty Bread : Gluten-Free, chickpea flour bread flavored with fenugreek herb & onions. Shallow cooked on iron grill. Gluten Free.

• Chapati Whole Wheat $3.95
• The simplest and healthiest of Indian whole wheat breads baked in tandoori oven. Just water and whole wheat flour!!

• Dalpaya Paratha $3.95
• Whole-wheat, griddle-cooked bread stuffed with boiled and spiced chickpeas

• Plain Paratha $3.95

• Cheese Herb Kulcha $5.00
• Tandoori bread flavored with mozzarella and oregano herb.

• Dill Ki Naan $3.95
• White flour tandoori bread, garnished with freshly chopped baby dill herb.

• Multani Naan $3.95
• A white flour bread, garnished with chopped cilantro, red onions and cumin seeds.

• Roomali Roti $3.95
• An unleavened bread made from whole wheat and white flour blend. Cooked on a dome shaped griddle, is popular with vegetarian or meat preparations. It is called Roomali, a bread which feels like a handkerchief!

• Methi Roomal $3.95
• Prepared like Roomali Roti, except the dough is lightly flavored with fenugreek herb.

• Lal Mirchi Paratha $3.95
• A whole wheat, griddle cooked bread flavored with red chili flakes.

• Adraki Naan $3.95
• A white flour, tandoori, bread garnished with chopped and spiced ginger.

• Turmeric Masala Kulcha $5.00
• Tandoori bread garnished with freshly grated and pickled turmeric and mint.

• Khopra Herb Kulcha $3.95
• A tandoori white flour bread, prepared by using yeast, milk, yoghurt, salt and garnished with freshly grated coconut and chopped oriental basil.

• House Specialities
• Chicken Tikka Masala $16.95
• 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.

• Saag Curry (many Choices)
• 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.

• Biryani $15.00
• 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/Vegetables) 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.

• Vindaloo Curry $14.95
• 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.

• Bhurji Mattar Paneer $13.95
• 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.

• Tandoori Salmon $16.95
• 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.

• Goan Vindaloo Paneer Curry $14.95
• 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.

• Jaipuri Lamb Chops $23.95
• 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.

• Tandoori Prawns $18.95
• 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.

• Vindaloo Lamb Kofta $16.95
• Vindaloo Lamb Kofta (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.

• Bikaneri Muragh $14.95
• (Boneless, free range chicken cooked in a curry flavored with fenugreek seeds & mango powder. Specialty: Rajasthan, India)Fenugreek, one of the most powerful Indian spice or herbs is extensively used almost everywhere in the mainstream and sub-cuisine of India. The offered dish from fenugreek producing area of Northern Rajasthan is prepared with the boiled & tempered seeds of fenugreek, boneless pieces of free-range chicken, kachri powder obtained by grinding sun dried baby melons, onions, garlic, ginger and tomatoes. Served with basmati rice and salad.

• Punjabi Mutton Curry (goat Meat) $16.95
• 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

• Coorgi Roast (pork Chop & Rib) $16.95
• 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.

• Appetizers & Side Dishes
• Samosa $7.00
• Vegan, Vegetarian. Two traditionally prepared, deep fried patties stuffed with spice tempered potatoes and green peas. Served with mint and tamarind chutneys.

• Vegetable Pakoras $7.00
• Vegan, Vegetarian. Gluten free. Deep fried vegetable fritters made chickpea flour, pomegranate, cumin, coriander seeds and fenugreek.

• Basmati Rice $3.50
• Premium Basmati rice tempered with cumin seeds.

• Tikka Masala Sauce $7.00

• Papadums` $3.95
• Gluten free. Two crispy lentil wafers baked in the tandoori oven. Gluten free.

• Yogurt Raita $3.00
• Vegan, Gluten free. Smoothed homemade plain yogurt with grated cucumbers lightly spiced with roasted cumin powder.

• Aloo Masala Raita $4.50
• Smoothed homemade plain yogurt with boiled, diced and lightly spiced with roasted masala powder.

• Tomato Chutney $6.00

• Tadka Daal $11.00
• Vegan, Vegetarian. Gluten free. Slow cooked red masoor daal is tempered with garlic, ginger, red onions, jalapeno chilies, cumin and asafetida spices.

• Aachari Haldi $2.00
• Vegan, Vegetarian. Fresh turmeric pickle prepared in traditional tangy masala spices

• Special of the Month
• Chana Masala With Basmati Rice $12.95
• Punjabi style garbanzo beans & potatoes curry with Basmati rice.

• Methi Butter Chicken $14.95
• Perhaps the most popular chicken curry in Northern India. Muragh Makhani or ‘Butter Chicken’ tops the menu of most of the restaurants. The fresh free-range chicken marinated in the yoghurt, garlic, ginger, and onion base spicy marinade overnight. The marinated chicken is baked in the tandoori oven and added to a butter smooth gravy prepared with cashews, red onions, garlic, ginger, fenugreek herb and a blend of eighteen spice garam masala mix and simmered on a low heat. Served with Basmati rice and salad.

• Coorgi Kofta $12.95
• Fresh and young zucchinis are hand grated and mixed with finely chopped baby spinach, chickpea flour, whole coriander, a host of spices and rolled into small, round balls and fried. The gravy is prepared with red onions, ginger, garlic, cumin, mustard seeds, curry leaves, fresh coconut paste, lemon juice, cilantro, and our own blend of Coorgi spices, fresh turmeric, and tomatoes. Once the gravy is ready the vegetable balls are added to it and simmered. Served with Basmati rice and salad.

• Bengali Fish Masala $15.95
• In the rest of India when we think or talk about Bengali cuisine, seafood comes to mind promptly! Bengalis are immensely fond of seafood, especially fish, cooked in umpteen styles. The garlic-ginger-turmeric marinated Rock Cod fish fillet sautéed along with mustard seeds & curry leaves and added to a curry prepared with red onions, tomatoes and freshly ground masala called Panchphora containing ground spices like mustard seeds, fenugreek seeds, onion seeds, fennel, and cumin seeds. Served with Basmati rice and salad.

• Lahsunia Tikka $15.95
• 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.

• Nariyal Kombdi $14.95
• Sea has surrounded India like a garland. Starting from the lower parts of Gujarat to Bengal it makes a perfect V letter. And the use of coconut in this “V” belt coastal areas is so popular that coconut is used as raw fruit or to sip its refreshing water, its milk to use in the cooking and the coconut oil as nourishment for hair and as the cooking medium for their delicacies. In the offered dish we have used quarters of free-range chicken, red onions, garlic, ginger, garam masala spices blend and paste of fresh coconut.. Served with basmati rice and salad.

• Masaledar Bharwa Karela $6.95
• Indian bitter melon with its own pith & seeds curried with red onions, garlic, ginger, turmeric, and a homemade tangy masala.

• Nargisi Kofta $15.95
• This unique and elaborate dish from the South Indian city of Hyderabad is prepared usually to welcome very important guests or for a wedding banquet. Created by covering organic hard boiled eggs with a specially marinated, freshly ground leg of lamb. The minced lamb covered eggs are shallow fried to bring firmness to it and then added to a curry sauce prepared with red onions, garlic, ginger, bay leaves, poppy seeds, melon seed kernels and a concoction of over fifteen freshly ground masala spices. Served with Basmati rice & salad.

• Avadhi Korma $12.95
• Great in taste and unsurpassed in its nutritious value, the offered dish is made with fresh cauliflowers, red creamer potatoes, blue lake beans, lotus roots, plantains, paneer cheese cubes, red and green bell peppers. The base is made with cashew paste, red onions, garlic, ginger, coconut paste and freshly made tomato puree. A blend of over one dozen, roasted & ground spices are added at the end to impart a inviting aroma and taste. Served with Basmati rice & salad.

• Khumbi Da Saag $12.95
• Solan district of Himachal Pradesh, in the foothills of Himalayas has emerged as the mushroom capital of India in the last decade or so. The spinach & mustard greens are finely chopped and steamed along with the paste of ginger and then nicely mashed into a smooth puree. The button mushrooms are sautéed in the base of red onions, tomatoes, garlic, and a blend of several roasted spices. The spinach and mustard puree is added and simmered until well-tempered. Served with Basmati rice and salad.

• Gosht Bhawalpuri $15.95
• Leg of lamb cubes are kept in a mix prepared with ginger paste, lemon juice and ground cumin and coriander sees. The marinated lam is sauteed in a pan along with freshly pureed tomatoes, red onions, garlic, and coarsely ground spicy lentil nuggets called variant it is served with basmati rice and salad

• Drinks, Desserts
• Mango Lassi $4.50
• Prepared from home-set yogurt, sugar, milk and natural screwpine flower kewara essence and premium quality mango juice. Also available

• Phirni Pudding $5.00
• The long process of preparing this rice pudding dessert from the south Indian city of Hyderabad starts with grinding milk-soaked basmati rice into a coarse paste and then slow cooked with milk, saffron, cardamom powder, rose water, sugar and pistachios nuts. Served chilled.

• Chai (indian Tea) $3.50
• Chai is the most commonly enjoyed and offered drink of India. Prepared with cardamom, other spices and fresh milk.Available ice chilled also.

• Gulab Jamun $5.00
• Gulab Jamun probably is the most popular Indian dessert for all happy occasions in India. It is prepared by rolling saffron and cardamom flavored milk concentrate ‘Khoya’ into deep fried little balls. The Gulab Jamuns are kept “pickled” in separately prepared syrup for several hours. Two pieces of Gulab Jamun are served garnished with edible silver leaf.

• Soda $2.50
• Selection of sodas and sparkling water including Coke, Diet options, Pepsi, and Sprite.