Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Tandoori sweet corn and lime-infused soup.
Crisp dumplings, spiced Idaho potato and peas. Vegan.
Tofu, garbanzo, lotus galettes covered in beaten rice.
Bloomsdale baby spinach flash-fried with yogurt, tamarind relish and cranberries.
Watsonville cauliflower florets stir-fried with coconut cream, mustard seeds and curry leaves. Vegan.
Maple duck breast seared on the tawa with tempered yogurt, fenugreek and nigella-dill caper chutney.
Australian lamb chops seared on the tawa and served with semolina chips.
Pan-fried Mary's Farm chicken breast and goat cheese.
Sauteed Monterey Bay calamari and pickled chili.
Stir-fried, Mexican bay shrimp, fennel, ginger and shallots.
Leavened bread.
Wheat, barley, split yellow lentils, flax and oats bread. Vegan.
Flaky and layered whole wheat bread.
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Stuffed with green peas and potato.
Stuffed with pepper jack.
Mutter kulcha, laccha parata and naan.
Chargrilled Mary's Farm white meat chicken.
Mary's Farm chicken thigh meat in Cajun spice yogurt marinade.
Chicken-on-bone in a chili and hot spice classic yogurt marinade.
Minced Colorado lamb, shallots, ginger, cilantro and homemade spices.
Australian lamb rack in Northwest Frontier spice marinade.
Maine lobster tail, cinnamon, carom and yogurt.
Mexican Bay shrimp, cardamom, pepper, clove and caraway marinade.
Chargrilled Atlantic salmon in cream, tomato sauce and yogurt marinade.
Amber's signature sea bass, Szechuan, pink, green, black peppercorn and yogurt.
Cottage cheese, roasted bell pepper and yogurt marinade.
Broccoli, cauliflower florets, grain mustard and turmeric yogurt.
Cajun chicken tikka, bhatti jhinga and lamb seekh kebab.
Amber's signature shredded tandoori chicken simmered in a tomato cream sauce.
Mary's Farm chicken stewed in black pepper, onion and tomato gravy.
Mary's Farm white meat chicken dum-cooked in an onion yogurt sauce.
Sonoma lamb stewed in dried ginger, fennel and onions.
Sonoma lamb cooked with cashew nuts, almonds, shallots, orris essence and saffron.
Braised natural Sonoma lamb shank stewed with garlic, malt vinegar and chili.
Crusted Australian lamb loin with crisp spinach and caramelized onion sauce.
Sea bass stewed with sweet mango, castle olives and shallots.
Monterey Bay scallops, avocado-banana chat and tomato chutney.
Monterey Bay shrimp stir-fried with pepper, tomato and onion.
Cottage cheese stewed with onion, tomato, coriander and crushed chili.
Golden chanterelle, morel and spring onion dumplings simmered in an onion, tomato and fenugreek sauce.
Knoll Farms heirloom baby eggplant, almond, caramelized onion, tamarind, ginger and tomato.
Okra sauteed with fennel, onion, dried mango powder and shallots. Vegan.
Watsonville spinach, garlic, cottage cheese and cream.
Broccoli, carrot, zucchini and peas cooked in a cashew nut cream sauce.
Pickled jalapeno peppers, sesame, coconut, peanut, tamarind and chili. Vegan.
Idaho potatoes stir-fried with green beans, onion, tomato, ginger and cilantro.
Basmati rice and saffron. Vegan.
Vegan.
Vegan.
Basmati rice, Mary's Farm chicken, mint, cilantro, saffron and encased in pastry.
Basmati rice, lamb, cashew nut, cream and saffron.
Black lentils stewed for 32 hours in tomato, cream and butter sauce.
Churned yogurt.
Roasted lentil crisps.
Soft poached homemade cheese dumplings in a saffron flavored light milk syrup.
Warm milk dumplings in rose flavored sugar syrup.
Lemon grass and kafir lime leaves set custard.
Indian strawberry flavored frozen reduced milk dessert with corn starch noodles.
Classic creme brulee infused with mango.
Green cardamom and cumin flavored Belgian chocolate.
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.