Crisp pepper spiked cracker served roasted or fried.

Veg soup. Delicately spiced soup made from roasted chicken and lentils.

2 pieces. Crisp pyramid-shaped pastries stuffed with mildly spiced potatoes and peas.

Veg includes 2 pieces of samosas, 2 pieces of mix pakora, 2 pieces of onion bhaji, 2 pieces of aloo tikki, 2 pieces of paneer pakoras. Meat includes 2 pieces of meat samosas, 2 pieces of murg pakoras, 2 pieces of chicken tikka, 2 pieces of seekh kabab.

Naan sprinkled with fresh chopped garlic.

Tandoors house sauce prepared with ginger, garlic, onions tomatoes, and fresh ground spices.

House favorite. White meat chicken cubes marinated overnight and then roasted in the tandoor, folded into a rich creamy tomato sauce. A Northern Indian specialty.

Originated in Kashmir, a sauce made from our house yogurt, tomatoes, ginger-garlic paste, and fresh ground aromatic spices.

Mughlai korma originates from the north of India and is cooked with almonds and cashews in a creamy base, with cardamoms and saffron to give it added flavor and aroma.

Marinated in a special mixture of tandoori red spices and yogurt and roasted slowly in the tandoor the clay oven. The tikka is then cooked in a rich and creamy mildly spiced masala sauce with chunks of green peppers and onion.

The origins of this traditional Indian dish can be traced back to the time of the Moghuls. Small pieces of sliced onion are sauteed with vegetables cooked and served in a traditional Indian wok.

Madras curry is a blend of herbs and spices that originated in the south of India (Chennai). Cooked with coconut, ginger and whole dried spices.

The most popular dish in Punjab, India. Fresh spices cooked in a creamy and flavorful spinach gravy.

A blend of spicy masalas cooked in a tomato-based curry with potatoes. Hot.

Rice and fresh vegetables sauteed together with golden raisins, cashews, and saffron.

Roasted and pureed eggplant cooked with tomatoes, onions, garlic, and ginger.

Chickpeas tossed with fresh tomatoes and onions.

Slow simmered black lentils flavored with cream tomatoes, ginger and onions.

Potatoes and fresh green peas cooked in turmeric, tomatoes, dried herbs and spices.

Fresh vegetables cooked in rich cashew flavored creamy sauce.

Fresh homemade cottage cheese cubes folded into a rich creamy tomato sauce.

Fresh homemade cheese cooked in rich cashew flavored creamy sauce.

Cottage cheese and potato dumplings choose korma or butter sauce.

Spinach with onion, garlic, ginger, tomatoes, and spices.

Potatoes cooked with fresh spinach, fresh herbs and mild dried spices.

Cubes of potatoes cooked along with onions and tomatoes.

Cubes of home made cheese and fresh creamy spinach.

Homemade cheese cubes cooked with fresh green peas in our house sauce.

Slow simmered yellow lentils cooked with ginger, garlic, tomatoes and onions.

Mushrooms cooked with onions, tomatoes, and green peppers, garlic-ginger and mild Indian spices.

Crisp pepper spiked cracker served roasted or fried.

Veg soup. Delicately spiced soup made from roasted chicken and lentils.

2 pieces. Crisp pyramid-shaped pastries stuffed with mildly spiced potatoes and peas.

Veg includes 2 pieces of samosas, 2 pieces of mix pakora, 2 pieces of onion bhaji, 2 pieces of aloo tikki, 2 pieces of paneer pakoras. Meat includes 2 pieces of meat samosas, 2 pieces of murg pakoras, 2 pieces of chicken tikka, 2 pieces of seekh kabab.

Naan sprinkled with fresh chopped garlic.

Tandoors house sauce prepared with ginger, garlic, onions tomatoes, and fresh ground spices.

House favorite. White meat chicken cubes marinated overnight and then roasted in the tandoor, folded into a rich creamy tomato sauce. A Northern Indian specialty.

Originated in Kashmir, a sauce made from our house yogurt, tomatoes, ginger-garlic paste, and fresh ground aromatic spices.

Mughlai korma originates from the north of India and is cooked with almonds and cashews in a creamy base, with cardamoms and saffron to give it added flavor and aroma.

Marinated in a special mixture of tandoori red spices and yogurt and roasted slowly in the tandoor the clay oven. The tikka is then cooked in a rich and creamy mildly spiced masala sauce with chunks of green peppers and onion.

The origins of this traditional Indian dish can be traced back to the time of the Moghuls. Small pieces of sliced onion are sauteed with vegetables cooked and served in a traditional Indian wok.

Madras curry is a blend of herbs and spices that originated in the south of India (Chennai). Cooked with coconut, ginger and whole dried spices.

The most popular dish in Punjab, India. Fresh spices cooked in a creamy and flavorful spinach gravy.

A blend of spicy masalas cooked in a tomato-based curry with potatoes. Hot.

Rice and fresh vegetables sauteed together with golden raisins, cashews, and saffron.

Roasted and pureed eggplant cooked with tomatoes, onions, garlic, and ginger.

Chickpeas tossed with fresh tomatoes and onions.

Slow simmered black lentils flavored with cream tomatoes, ginger and onions.

Potatoes and fresh green peas cooked in turmeric, tomatoes, dried herbs and spices.

Fresh vegetables cooked in rich cashew flavored creamy sauce.

Fresh homemade cottage cheese cubes folded into a rich creamy tomato sauce.

Fresh homemade cheese cooked in rich cashew flavored creamy sauce.

Cottage cheese and potato dumplings choose korma or butter sauce.

Spinach with onion, garlic, ginger, tomatoes, and spices.

Potatoes cooked with fresh spinach, fresh herbs and mild dried spices.

Cubes of potatoes cooked along with onions and tomatoes.

Cubes of home made cheese and fresh creamy spinach.

Homemade cheese cubes cooked with fresh green peas in our house sauce.

Slow simmered yellow lentils cooked with ginger, garlic, tomatoes and onions.

Mushrooms cooked with onions, tomatoes, and green peppers, garlic-ginger and mild Indian spices.