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Spinach and cottage cheese dumplings served with tangy tomato honey sauce.
An all time favorite from Punjab. A pastry stuffed with spiced potatoes and green peas.
Spiced ground lamb stuffed in a delicate Indian pastry. A rajasthani savoury.
From the coromandel coats. A paper thin crepe stuffed with spiced potatoes and peas, served with coconut chutney and sambar. South Indian specialty.
From the coromandel coats. A paper thin crepe stuffed with spiced potatoes and peas, served with coconut chutney and sambar. South Indian specialty.
Small pooris filled with lentils and potatoes topped with yoghurt and herbs. Popular street snack.
Lentil dumplings soaked in a hot and sour spicy soup. An udipi favorite.
Lentil dumplings soaked in a curried lentil sauce. An udipi favorite.
Spiced potato patties, layered with chickpeas and garlic and cilantro.
An assortment of kalmi kebab, murgh tikka, sheekh kebab, malai kebab and kheema samosa.
From the Coromandel coast. Calamari stir fried with onions, bell peppers, garlic and garnished with curry leaves.
Shrimp tempered with mustard seeds, curry leaves and cooked in a tangy curried tomato sauce. A south western specialty.
Homemade cheese cooked on a flat grill. Medium spicy.
Homemade cheese batter fried cheese with onions, peppers and spices. Medium spicy.
Chunks of lamb gently spiced with cardamon and mace and skewered in tandoor. A specialty from the afghan frontier.
Batter fried chicken tenders with peppers, tomatoes, onions and Andhra spices. Medium spicy.
Grilled shrimps and crabmeat tossed with onions, tomatoes and blend of choicest spices. From the coast of Andhra Pradesh.
Eggplant seasoned with spices and herbs, layered with tamarind sauce. A Gujarati specialty.
From the Himalayan rim, mini cauliflower tossed with tomato, garlic and green herbs.
An assortment of vegetable bhajjia. Includes eggplant, potato, cauliflower, spinach, onions and paneer fritters.
Gently spiced panir and vegetables rolled in a gourmet style whole wheat crepe (roti).
Gently spiced, char grilled chicken and vegetables rolled in a gourmet style whole wheat crepe (roti).
Lentils and vegetable soup. The best known soup of India.
South Indian hot and sour soup made with tomato, tamarind, herbs, spices and garlic. Very spicy.
A flavorful soup made with fresh tomatoes and corn.
Juliennes of garden fresh vegetables and chickpeas tossed with delicate southern spices, served with our chef's special dressing.
Hot lime and mango pickle. Very spicy.
Sweet mango relish.
Yogurt and cucumber relish.
A traditional North Indian salad with chopped cucumber, tomatoes, carrots, onions, herbs and spices.
Tandoori style vegetables. Served with aromatic basmati rice.
The king of kebabs. tandoori chicken is the best known India delicacy and the best way to barbecue chicken. Served with aromatic basmati rice.
Medley of chicken, lamb, shrimp, lamb chop and vegetables kebabs. Served with aromatic basmati rice.
New Zealand lamb chops cooked in tandoor worth yogurt and scented with nutmeg and ajwain, served with pan fried vegetables. A Kashmiri specialty. Served with aromatic basmati rice.
Cubed chicken breast marinated in yogurt, white pepper, ginger and saffron. Served with aromatic basmati rice.
Succulent cubes of fresh salmon or halibut delicately, marinated and cooked in tandoor. Served with aromatic basmati rice.
Jumbo shrimp marinated in yogurt, lemon juice and spices. Served with aromatic basmati rice.
Ground lamb with cumin, coriander, mint and cilantro, grilled in tandoor. A Avadh specialty. Served with aromatic basmati rice.
Jumbo shrimp marinated in yogurt, ginger, white pepper and saffron. A mogul specialty. Served with aromatic basmati rice.
Chunks of chicken breast marinated with yogurt, herbs and spices. Served with aromatic basmati rice.
An aromatic beef curry. Rogan Josh is a signature dish of Kashmiri cuisine. Served with aromatic basmati rice.
Beef cooked with fresh coconut, spices, herbs and dry masala. A popular Kerala Christian delicacy. Served with aromatic basmati rice.
Beef cooked with potatoes, carrots, coconut milk and spices. Specialty of northern Kerala. Served with aromatic basmati rice.
Tender beef chunks cooked with chopped onions, bell peppers and spices. Served with aromatic basmati rice.
Tender chunks of beef toasted in onions, herbs, spices, coconut and peanut dry masala. Served with aromatic basmati rice.
Tender chunks of beef in a hot and sour tangy tomato curry with potatoes. Served with aromatic basmati rice.
8 oz. lobster tail marinated with southern spices and knapped with a delicate coconut gravy. A Kerala classic preparation. Served with aromatic basmati rice.
Fresh halibut or salmon marinated with southern spices, stewed in chef's special kerala sauce. Served with aromatic basmati rice. Medium spicy.
Cubes of halibut or salmon cooked with freshly made coconut milk and kerala spices. Served with aromatic basmati rice.
Spicy halibut or salmon curry from nellore, prepared with chilies, poppy seeds and sesame seeds. An andhra specialty. Very spicy. Served with aromatic basmati rice.
Bay fresh shrimp cooked with pepper, coriander, tamarind and spices, cooked in a delicately simmered coconut gravy. Medium spicy. Served with aromatic basmati rice.
A rare shrimp curry with sharp chillies, sweet jaggery, tamarind and lemon squeeze. Medium spicy. Served with aromatic basmati rice.
Fresh prawns cooked with organic yogurt, coriander and spices. From the Bengal bay. Served with aromatic basmati rice.
Prawns with freshly crushed tomatoes and flavored with curry leaves seven spices. A goan delicacy. Medium spicy. Served with aromatic basmati rice.
Bay fresh prawns cooked dry with onions, coriander and flavorful spices. A Tamil Nadu specialty. Medium spicy. Served with aromatic basmati rice.
Black tiger prawns cooked in a tangy stew flavored with ginger and curry leaves, from the coast of karnataka. Served with aromatic basmati rice.
An all time favorite from Punjab, breast of chicken broiled in tandoori oven and cooked in a creamed tomato curry sauce. Served with aromatic basmati rice.
A Goan specialty, chicken in a hot and sour, tangy curry sauce with potatoes. Very spicy. Served with aromatic basmati rice.
Chicken tikka cooked with tomatoes, garlic, peppers and kadhai spices. A Delhi favorite. Medium spicy. Served with aromatic basmati rice.
Mangalorean chicken preparation flavored with red chillies, coriander, black pepper, cumin, coconut and tamarind. Served with aromatic basmati rice.
Chicken cooked in a delicately spiced spinach gravy. Served with aromatic basmati rice.
Tender chicken cooked with cococnut, red onions, curry leaves and ground spices. An authentic kerala delicacy. Served with aromatic basmati rice.
Chicken in mildy spiced curry creamy pistachio and cashew sauce with a dash of saffron. From Mugul dynasty. Served with aromatic basmati rice.
Chicken chunks stewed in a hot coconut curry, red chilli and mustard seeds. Medium spicy. Served with aromatic basmati rice.
Tender chicken sauteed with green herbs and spices cooked in nilgiri sauce. From the hills of Blue Mountains. Medium spicy. Served with aromatic basmati rice.
Tender cubes of chicken breast cooked in a chef's special mango flavored spicy sauce. Served with aromatic basmati rice.
Tender pieces of chicken tossed with ginger, garlic, onion, green chillies and curry leaves in a spicy dry masala. An Andhra specialty. Very spicy. Served with aromatic basmati rice.
Lightly curried chicken with home made yogurt, freshly ground coriander and cilantro. From the state of Bengal. Served with aromatic basmati rice.
The deviled chicken in a black peppercon sauce. From the Chettiar's kitchen. Very spicy. Served with aromatic basmati rice.
Baby goat slow cooked on the bone with onions, tomatoes and spices. Served with aromatic basmati rice.
Tandoori grilled lamb chunks folded with honey flavored masala sauce. Served with aromatic basmati rice.
A traditional lamb curry with tomatoes and spices. A Rajasthani specialty. Served with aromatic basmati rice.
Tandoori rack of lamb knapped in a fennel flavored mildly spiced organic coconut milk sauce. An Andhra specialty. Served with aromatic basmati rice.
Lamb tossed with belt peppers, sun dried tomatoes, mushroom and onions tempered with chillies and ground spices. From Baltistan region. Medium spicy. Served with aromatic basmati rice.
Lamb cooked in a delicately spiced spinach gravy, Punjab specialty. Served with aromatic basmati rice.
Lamb stewed in a creamy cashews and almond sauce. From the Mogul Emperor's table. Served with aromatic basmati rice.
Tender pieces of lamb in spicy gravy with red chillies, coriander, yellow chillies and flavored with ginger. From the Deccan region. Very spicy. Served with aromatic basmati rice.
Lamb with a blend of chillies, onions, tomatoes and spices. Very popular in England. Very spicy. Served with aromatic basmati rice.
From the Parsi fare, lamb cooked with onions and spices, sweetened with apricots and topped with crunchy potatoes. Served with aromatic basmati rice.
Lamb cooked with whole shallots, garlic and curry leaves. A Tamil Nadu favorite. Medium spicy. Served with aromatic basmati rice.
Saffron flavored basmati rice and curried chicken stew in a traditional way.
Saffron flavored basmati rice and curried lamb stew in a traditional way.
Saffron flavored basmati rice and curried shrimp stew in a traditional way.
Saffron flavored basmati rice and curried vegetable stew in a traditional way.
Saffron flavored basmati rice and curried beef stew in a traditional way.
Saffron flavored basmati rice and curried goat stew in a traditional way.
Saffron flavored basmati rice with mixture of curried lamb, chicken and shrimp cooked together in a traditional way.
Flavored rice of your choice with curry leaves.
Chick peas masala served with soft wheat bread. An authentic Northern Indian delicacy. Served with aromatic basmati rice.
Roasted cauliflower florets basted with a rich masala nutty sauce sweetened with jaggery. A Awadhi specialty. Served with aromatic basmati rice.
Okra with onions, ginger, tomatoes, herbs and spices. A north western specialty. Served with aromatic basmati rice.
Vegetables and cheese dumplings in a mild cashew and almond sauce. A Gujarati favorite. Served with aromatic basmati rice.
Assorted vegetables stewed in mildly spiced creamy cashew and almond sauce. A Kashmiri specialty. Served with aromatic basmati rice.
An all time favorite Punjabi dish with spinach and home made cheese. Served with aromatic basmati rice.
Okra and corn kernels tossed with green herbs and gourmet dry masala. A Kerala specialty. Served with aromatic basmati rice.
Mushrooms cooked with red onions and peppers in bhuna sauce. Medium spicy. Served with aromatic basmati rice.
Potatoes stuffed with cheese and Vegas, cooked in tangy tomato gravy, from Uttarpradesh. Served with aromatic basmati rice.
Green peas and paneer in mildly spiced creamy tomato sauce. A Bombay specialty. Served with aromatic basmati rice.
Mixed vegetables stir fried with ginger, mustard seeds, curry leaves, turmeric and spices. A Calcutta Jewish specialty. Served with aromatic basmati rice.
Mixed vegetables stir fried with a creamy tomato sauce. A Calcutta Jewish specialty. Served with aromatic basmati rice.
Cauliflower, potatoes and homemade cheese with ginger, garlic and spices in a spinach gravy. A Delhi delicacy. Served with aromatic basmati rice.
Chick peas and potatoes Peshwari style. Served with aromatic basmati rice.
Zacchini sheels stuffed with fresh spinach, dry fruits, homemade cheese and dummed in delicate tomato gravy. From rajasthan. Served with aromatic basmati rice.
Grated panir cooked in chef's special creamy tomatoes sauce and spring onions. Best eaten with chapati. Served with aromatic basmati rice.
Northern classic homemade cheese preparation. Served with aromatic basmati rice.
Northern classic homemade cheese preparation. Served with aromatic basmati rice.
Northern classic homemade cheese preparation. Served with aromatic basmati rice.
Northern classic homemade cheese preparation. Served with aromatic basmati rice.
Potatoes and cauliflower cooked with tomatoes, ginger, garlic, herbs and spices. Served with aromatic basmati rice.
Baby eggplant cooked with chef's choicest spices bringing out a unique flavor. A Deccan influenced dish. Served with aromatic basmati rice.
Char grilled baby eggplant, balti spices and herbs from Baltistan region. Served with aromatic basmati rice.
Tempered yellow lentils cooked with, ginger and spices. Served with aromatic basmati rice.
A Punjabi lentil dish. Medely of kidney beans, black beans, split peas and green moong. Served with aromatic basmati rice.
Potato, carrots, yam, banana, eggplant and squash cooked with yogurt and coconut paste, tempered with cumin and curry leaves. Served with aromatic basmati rice.
Fresh okra cooked in yogurt and southern spices tempered with mustard seeds, curry leaves and red chillies. A Tamilnadu specialty.
Naan bread stuffed with spiced ground lamb.
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Naan bread seasoned with minced garlic and cilantro.
A puffed unleavened whole wheat bread.
Multi-layered whole wheat bread lightly grilled on the griddle.
Paratha filled with spiced potatoes.
Whole wheat bread grilled on the griddle.
Naan stuffed with nuts, raisins and panir.
Naan stuffed with chopped onion, peppers and cilantro.
Traditional Punjabi bread baked in tandoor.
Whole wheat bread baked in tandoor.
Naan stuffed with American cheese and cilantro.
Naan seasoned with green chillies and cilantro.
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