Crispy golden pastry handmade and filled with spiced Yukon gold potatoes, sweet green peas, toasted cumin, and coriander seeds. Paired with house tamarind and mint chutneys.

A tasting flight of house savories: one crisp alu samosa, chicken pakoras, tender fish pakoras, and golden onion bhaji.

Crisp morsels of organic halal chicken tossed in a savory Indo-Chinese glaze with bell peppers, garlic, and fresh cilantro.

Tender cuts of organic chicken breast seasoned with ginger-garlic paste and crushed coriander, fried crisp in seasoned gram-flour batter.

Hand-folded flaky turnovers filled with spiced minced organic chicken, sweet peas, and fresh cilantro.

Crisp, juicy jumbo wings wok-tossed in a spicy Indo-Chinese glaze of fire-roasted red chilies, minced garlic, scallions, and soy reduction.

Marinated tiger shrimp, deep-fried and coated in a spicy chili sauce with garlic and ginger.

Fresh fish fillets infused with ajwain seeds, lemon juice, and yellow mustard, coated in a delicate chickpea crust and fried golden.

Golden, crispy sticks served hot, perfect for a quick, savory snack.

Crisp-fried cauliflower florets wok-tossed in a tangy Manchurian reduction of fresh ginger, garlic, cracked chilies, and scallions.

Delicate pastry parcels stuffed with seasoned ground halal lamb, green peas, caramelized shallots, and warm garam masala.

Crisp seasonal vegetable fritters tossed in chickpea flour, roasted cumin, and Himalayan salt.

Shredded sweet onions spiced with toasted carom seeds and turmeric, folded into chickpea batter, and fried golden brown.

Golden, crispy fries topped with savory paneer masala, gooey melted cheese, and drizzled with our signature sauces. Creamy, bursting with flavor, and utterly satisfying.

Fresh house-crafted paneer squares dusted with chaat masala, dipped in a lightly spiced chickpea batter, and flash-fried crisp.

A tasty blend of spicy mashed vegetables served with soft dinner rolls, topped with a dollop of creamy butter.

Crisp potato samosas crushed over slow-simmered Punjabi chana masala, drizzled with whisked spiced yogurt, date-tamarind nectar, and mint sauce.

Delicate organic chicken bone broth steeped on low heat with crushed ginger root, fresh cilantro stems, and aromatic whole spices.

Warm, clay-oven roasted chicken tikka tenders served over crisp greens, Persian cucumbers, and vine tomatoes with house herb dressing.

Tandoor-charred wild salmon fillet served over crisp organic greens, blistered red onions, heirloom tomatoes, and sliced Persian cucumber with fresh lemon.

Slow-simmered petite yellow lentils and plum tomatoes infused with turmeric, fresh ginger, and cracked black pepper, finished with a classic tarka of sizzled cumin seeds, browned garlic, and fresh lemon.

Slow-simmered organic chicken broth enriched with yellow lentils, aged basmati rice, cracked black pepper, and tempered Southern Indian spices.

Vine-ripened plum tomatoes puréed with warm ground cumin, roasted garlic, cracked green cardamom, and a touch of sweet cream.

Crisp Persian cucumbers, garden tomatoes, and tender baby greens tossed with freshly squeezed lemon juice and a dusting of house-roasted chaat masala.

Market-fresh organic seasonal vegetables simmered in a clear, herb-infused vegetable reduction with tempered mustard seed and ginger.

Minced chicken seasoned with fresh green chilies, cilantro, and warm aromatics, grilled on long skewers over open tandoori coals.

Tender boneless chicken breast marinated in saffron-infused yogurt, Kashmiri chili, and garlic, charred on open embers until smoky and juicy.

Marinated fish seasoned in herbs, spices, and cooked in our special clay oven

Prime cubes of leg of lamb tenderized with crushed papaya and cracked whole spices, skewered and blistered over glowing charcoal.

Finely minced organic lamb blended with minced mint, brown onions, and toasted whole spices, hand-pressed onto skewers and fire-roasted.

A feast of clay-oven specialties: bone-in tandoori chicken, succulent chicken tikka, lamb boti kabab, and spiced sheekh kabab.

Artisanal house-made paneer cubes, sweet bell peppers, and red onions marinated in spiced mustard oil and yogurt, blistered over embers.

French-cut prime lamb chops marinated in aged ginger, crushed green cardamom, and garlic, roasted over charcoal to a tender medium finish.

Silky boneless chicken tenders steeped in a mild marinade of cream, ground cashew paste, white pepper, and mace, baked in the clay oven.

Fresh wild-caught salmon fillet infused with carom seeds, ground turmeric, and fresh citrus, fire-roasted on skewers in the tandoor.

Jumbo wild shrimp marinated in light yogurt cream, ajwain seeds, and lemon, blistered over high heat in the clay oven.

Bone-in organic chicken steeped 24 hours in whole-milk yogurt, fresh citrus, and toasted spices, roasted on skewers over glowing red-hot coals in our clay tandoor.

Fresh wild fish fillets pan-simmered in a fragrant herb curry perfumed with fresh garden basil leaves and spices.

Wild-caught fish fillets simmered gently in a traditional coastal onion and tomato curry sauce with fresh coriander.

Wild fish simmered in a sharp Southern Indian gravy tempered with toasted curry leaves and dried chilies.

Clay-oven roasted wild fish folded into our signature spiced tomato and sweet cream reduction.

Wild fish fillets and Yukon potatoes stewed in a fiery, tangy Goan chili-vinegar reduction.

Wild shrimp prepared in a delicately sweet cream sauce complemented by caramelized pineapple chunks.

Wild shrimp pan-roasted with bell peppers, tomatoes, diced sweet onions, and concentrated spices.

Wild shrimp simmered in rich coconut milk infused with crackled mustard seeds, fresh curry leaves, and crushed coriander.

Wild-caught shrimp simmered in a fragrant coastal curry of golden onions, tomatoes, and freshly tempered herbs.

Sweet and savory Parsi stew of wild shrimp simmered with slow-cooked lentils, fresh lemon, and garlic.

Wild shrimp gently cooked in an opulent golden onion, sweet cream, and cashew sauce garnished with toasted raisins.

Plump wild shrimp simmered in freshly chopped farm spinach, tempered with browned garlic and cumin.

Wild jumbo shrimp pan-seared and bathed in our signature velvet tomato-cream sauce with toasted fenugreek.

Wild shrimp and baby potatoes stewed in a fiery Goan reduction of vinegar, garlic, fresh lemon, and red chilies.

Wild shrimp wok-tossed with crisp seasonal garden vegetables, ginger, garlic, and tangy spices.

Tender boneless chicken slow-braised in a traditional homestyle sauce of caramelized golden onions, garlic, and freshly roasted cumin.

Tandoor-charred chicken breast folded into our signature slow-cooked tomato-onion gravy, finished with sweet cream and fresh ginger julienne.

Clay-roasted chicken simmered in an indulgent reduction of vine-ripened tomatoes, cultured butter, sweet cream, and hand-rubbed kasoori methi.

Boneless chicken pan-roasted on high heat with caramelized onions, heirloom tomatoes, and freshly ground whole garam masala until the sauce clings to the meat.

Indo-Chinese style tender chicken wok-seared with sweet bell peppers, red onions, garlic, and savory chili soy sauce.

Tender chicken simmered in an opulent Mughlai sauce made from slow-cooked golden onions, ground cashew paste, golden raisins, and sweet cream.

A robust Southern Indian curry featuring tender chicken simmered with toasted mustard seeds, fragrant curry leaves, and sun-dried red chilies.

Royal Mughlai chicken curry slow-simmered in rich coconut milk and sweet cream, finished with toasted sliced almonds, raisins, and folded egg ribbon.

Tender steak-cut breast fillets flattened, marinated in yogurt, and simmered in a velvet cream reduction with mild aromatics.

Boneless chicken simmered with tender garden spinach and seasonal leafy greens, tempered with browned garlic, ginger, and cracked cumin.

Classic fiery Goan curry of tender chicken and baby Yukon gold potatoes stewed in a sharp vinegar-steeped Kashmiri chili sauce.

Tender chicken sautéed with fresh market vegetables, garlic, sliced tomatoes, and a splash of tangy vinegar glaze.

Tender chicken simmered gently in rich toasted coconut milk, tempered fresh curry leaves, crushed coriander, and mild herbs.

Tender boneless chicken prepared in a delicately sweet cream curry infused with caramelized golden pineapple chunks and mild spices.

Boneless chicken wok-tossed with crushed coriander seeds, chunky bell peppers, sweet tomatoes, and coarse black pepper in a thick reduction.

A royal combination curry featuring tandoori chicken, chicken tikka, tender lamb, bone-in goat, and artisanal paneer in rich spiced sauce.

Tender chicken morsels and plump button mushrooms sautéed together with caramelized onions in an aromatic brown curry sauce.

Bone-in tender goat simmered with creamy coconut milk, toasted spices, and tempered Southern curry leaves.

Slow-braised lamb simmered in a silky coastal sauce of toasted coconut milk, fresh curry leaves, and crushed coriander.

Tender bone-in goat pan-roasted with caramelized onions, heirloom tomatoes, and whole cracked spices in a dense gravy.

Succulent cuts of bone-in goat slow-cooked on low flame in a deeply concentrated homestyle onion, ginger, and cracked coriander gravy.

Tender bone-in goat braised in an opulent Mughlai cream sauce infused with golden cashew purée, raisins, and mace.

Bone-in tender goat simmered in our signature velvet tomato-cream sauce with roasted fenugreek leaves and mild garam masala.

Bone-in goat and baby potatoes slow-cooked in a bold, sour-spiced Goan sauce steeped with palm vinegar and toasted red chilies.

Boneless lamb braised in a traditional iron karahi wok with coarse black pepper, fresh garlic, tomatoes, and bell peppers.

Finely minced organic lamb sautéed with sweet garden green peas, fresh garlic, browned shallots, and fragrant whole spices.

Boneless lamb braised and intensely pan-roasted with diced onions, fresh tomatoes, and concentrated spices until rich and thick.

Prime leg of lamb slow-simmered in a traditional, delicately spiced brown onion, ginger, and toasted cumin gravy.

Parsi specialty of tender lamb simmered with slow-cooked yellow lentils, fresh lemon juice, and roasted cumin.

Tender lamb cooked in a double-onion reduction: sweet caramelized shallots in the base gravy finished with pan-roasted sweet onion pearls.

Robust Southern Indian lamb curry tempered with black mustard seeds, toasted curry leaves, and sun-dried red chilies.

Tender cuts of lamb braised alongside plump button mushrooms in an aromatic, earthy brown onion gravy.

Pieces of small lamb steak cooked in yogurt and spices

Succulent cuts of braised lamb folded into puréed garden spinach, tempered with browned garlic, ginger, and warm spices.

Pieces of marinated lamb meat, spiced very mildly, cooked with onions, yogurt, cream, nuts, and raisins

Tender cuts of lamb roasted in the clay tandoor and simmered in our rich, velvety tomato-cream sauce with crushed fenugreek leaves.

Tender lamb morsels and baby potatoes slow-cooked in a tangy, fiery reduction of palm vinegar, garlic, and roasted red chilies.

Tender lamb cooked with garden-fresh crisp vegetables, sliced garlic, ginger, and a touch of tangy vinegar.

Handmade seasoned lamb meatballs slow-simmered in a rich tomato, garlic, and onion gravy infused with delicate spices.

Tender lamb cooked in a rich, delicately sweet cream reduction accented with caramelized pineapple tidbits.

Tender New Zealand lamb braised in an authentic Kashmiri sauce of caramelized shallots, yogurt, mace, and bright Kashmiri red chilies.

Tender potatoes and sweet green peas simmered together in an aromatic spiced tomato-onion broth.

Fresh cauliflower florets and Yukon potatoes pan-roasted with ground turmeric, fresh ginger root, and coriander seeds.

Yukon potatoes braised in a thick, fiery Goan gravy seasoned with red chilies, palm vinegar, and toasted spices.

Whole eggplant roasted directly over tandoor coals until smoky, puréed and sautéed with sweet onions, ginger, and heirloom tomatoes.

Tender farm-fresh okra pan-seared with caramelized onions, tangy amchur (mango powder), and sliced tomatoes.

Plump garbanzo beans slow-simmered Punjabi style in a tangy gravy of roasted cumin, dried pomegranate seeds, and fresh coriander.

Plump garbanzo beans simmered in garden-fresh spinach, tempered with browned garlic and whole cumin.

Fresh paneer cubes wok-seared with bell peppers, sweet red onions, and scallions in a medium-spiced tomato chili glaze.

Organic tofu wok-seared with sweet bell peppers, red onions, garlic, and savory chili soy sauce.

Classic North Indian pairing of robust Punjabi chickpea masala served with fluffy, golden deep-fried puffed bhatura breads.

Fresh garden vegetables stewed in rich coconut milk seasoned with crackled mustard seeds and curry leaves.

Whole black urad lentils and red kidney beans slow-simmered over low embers for hours, enriched with sweet cream and cultured butter.

Yellow lentils simmered tender and tempered with a sizzling tarka of ghee/oil, browned cumin seeds, garlic, and fresh ginger.

Tender cauliflower sautéed on dry heat with tempered mustard seeds, cumin, turmeric, and fresh herbs.

Handmade golden dumplings of paneer, minced vegetables, and cashews served immersed in a velvety tomato-cream sauce.

Fresh paneer cubes and sweet green peas simmered in a mildly spiced onion, tomato, and ground coriander gravy.

Assortment of fresh organic vegetables slow-simmered in a balanced onion, garlic, and tomato curry.

Fresh mushrooms simmered in a delicate cream reduction with cashew paste, raisins, and sweet cardamom.

Fresh button mushrooms sautéed with caramelized onions, freshly crushed ginger, and roasted garlic in a savory sauce.

Nine-jewel medley of fresh garden vegetables, paneer, nuts, and raisins simmered in a fragrant almond-cream sauce.

Clay-oven blistered paneer folded into our signature slow-simmered tomato-cream reduction.

Red kidney beans and tender potatoes slow-simmered homestyle in a thick, hearty ginger-garlic gravy.

Yukon gold potatoes cooked homestyle in fresh puréed garden spinach tempered with garlic and cumin.

Garden fresh spinach and tender seasonal greens sautéed dry with roasted garlic, onions, and mild spices.

House-crafted cottage cheese cubes simmered in puréed garden spinach, tempered with garlic and cumin.

Artisanal paneer cubes cooked in a royal Mughlai cream gravy enriched with crushed cashews, raisins, and sweet mace.

Organic tofu cooked in an opulent cashew-cream sauce with raisins. (Vegan option available on request).

Organic tofu cooked with cream and spices

Organic tofu cubes simmered in our signature tomato-cream masala sauce. (Vegan option available on request).

Fresh seasonal vegetables simmered in our rich, delicately spiced tomato-cream masala sauce.

Crisp market vegetables stir-fried with fresh garlic, sliced onions, tomatoes, and a bright splash of lemon juice.

Traditional unleavened whole wheat flatbread baked directly over clay tandoor heat.

Clay-baked whole wheat roti brushed with melted butter.

Traditional leavened flatbread hand-stretched and baked golden on the high-heat walls of our clay tandoor.

Freshly baked clay-oven naan brushed generously with melted sweet butter.

Artisanal tandoori naan topped with finely minced roasted garlic and fresh garden cilantro.

Clay-oven blistered naan topped with roasted garlic, chopped cilantro, and melted clarified butter.

Hand-stretched naan baked with fresh minced garlic, fragrant sweet basil leaves, and mild herbs.

Handmade naan stuffed with melted white cheese, artisanal paneer, and mild herbs.

Blistered naan stuffed with creamy cheese and topped with fire-roasted minced garlic.

Flaky, multi-layered whole wheat flatbread griddled crisp with butter.

Freshly baked clay-oven flatbread stuffed with plant-based vegan cheese.

Whole wheat flatbread stuffed with spiced Yukon mashed potatoes and griddled golden.

Clay-oven naan stuffed with seasoned minced organic chicken and aromatic spices.

Naan bread stuffed with mashed, seasoned garbanzo beans and toasted spices.

Whole wheat bread stuffed with seasoned grated cauliflower and herbs.

Tandoori flatbread stuffed with finely minced, delicately spiced organic lamb and herbs.

Leavened bread stuffed with sautéed mushrooms, creamy cheese, and delicate spices.

Traditional North Indian leavened bread stuffed with spiced minced red onions, carom seeds, and cilantro.

Artisanal flatbread stuffed with savory parmesan cheese, spiced mashed potatoes, and herbs.

Sweet artisanal flatbread stuffed with crushed almonds, shredded coconut, and golden raisins.

Whole wheat puffed dough flash-fried golden and airy.

Blistered tandoori naan encrusted with toasted white sesame seeds.

Tandoori bread stuffed with tender mushrooms, plant-based vegan mozzarella, and mild spices.

Tandoori bread stuffed with fresh spiced cottage cheese, potatoes, sweet peas, and cilantro.

Wild-caught shrimp layered with spiced basmati rice, mint, and saffron, gently steamed on low flame.

Bone-In Chicken: Aged basmati rice and bone-in organic chicken sealed in a heavy pot and slow-cooked (dum) with saffron milk, caramelized shallots, fresh mint, and whole spices. Served with raita or spicy salan. Boneless Chicken: Tender boneless chicken layered with golden basmati rice, saffron, and Hyderabadi spices, steamed under seal.

Charred clay-oven chicken tikka cuts layered with spiced basmati rice, sweet peas, and clarified ghee.

Tender cuts of New Zealand lamb marinated in aged yogurt and whole aromatics, steamed with golden basmati rice.

Succulent cuts of bone-in goat slow-steamed with aged long-grain basmati, saffron, and fresh herbs.

Highly aromatic basmati rice steamed with fresh market vegetables, saffron, caramelized onions, and whole spices.

Fluffy, long-grain aged Himalayan basmati steamed to perfection.

Wholesome, nutty whole-grain brown rice steamed tender.

Fragrant basmati rice tossed with fresh sautéed button mushrooms, sweet peas, toasted cashews, and raisins.

Aged basmati rice pilaf tossed with sweet peas, caramelized onions, cashew nuts, and golden raisins.

Choice of tandoori specialty (3 pcs chicken tikka, 2 pcs sheesh kabab, or bone-in tandoori chicken) served alongside your choice of curry, naan, rice, and raita.

Your choice of tender chicken curry or braised lamb curry, served with seasonal vegetables, fresh naan, steamed basmati rice, and raita.

An indulgent dinner for two featuring vegetable samosas, onion bhaji, tandoori kebab selection, chicken curry, vegetable entrée, basmati rice, fresh naan, and dessert.

Complete vegetarian dinner for two including vegetable samosas, daal makhni, choice of two vegetarian entrées, basmati rice, naan, raita, and dessert.

A classic thali feast: slow-simmered daal makhni, mixed vegetable curry, your choice of one vegetarian entrée, aged basmati rice, freshly baked naan, and cucumber raita.

Assorted seasonal fruits folded into house-made saffron and cardamom milk pudding.

Freshly grated carrots slow-simmered in whole milk, clarified ghee, and sugar, scented with green cardamom and garnished with toasted nuts.

Tender golden milk dumplings gently fried in clarified ghee and steeped in a warm rosewater and cardamom syrup.

Traditional Indian dense frozen dairy dessert churned with green pistachios, saffron, and cardamom.

House-prepared ice cream churned with sweet mango pulp and crushed green cardamom seeds.

Fresh shredded sweet mangoes folded into chilled sweet cream and cardamom.

Delicate, house-crafted paneer patties soaked in a chilled, velvety reduction of sweetened condensed milk infused with green cardamom and shaved pistachios.

Aged basmati rice slow-simmered in whole sweet milk with golden raisins, crushed cashews, and aromatic spices.

Pillowy steamed fermented rice and lentil cakes served with freshly ground coconut chutney and lentil sambar.

Plain Dosa [ VEGAN ]: Crispy, golden fermented rice and lentil crepe served with house coconut chutney and vegetable sambar. Plain Cheese Dosa [ VEGETARIAN ]: Crispy golden South Indian crepe layered with melted white cheese, served with coconut chutney and sambar. Masala Dosa [ VEGAN ]: Crisp paper-thin dosa stuffed with spiced mustard-seed mashed potatoes, served with lentil sambar and chutneys. Masala Cheese Dosa [ VEGETARIAN ]: Golden crepe stuffed with melted cheese and spiced potato filling, paired with house chutneys and sambar. Podi Plain Dosa [ VEGAN ]: Crisp crepe dusted with aromatic South Indian roasted spice blend (gunpowder), served with sambar and coconut chutney. Podi Masala Dosa [ VEGAN ]: Crisp dosa dusted with spiced podi and filled with savory tempered potatoes, served with sambar and chutneys.

Sweet and spicy mango slices in a tangy thick sauce

Mango lime, chilies pickled with Indian herbs and spices

Lentil crispy crackers

Home made yogurt sauce with cucumber, tomatoes, and spices

Premium Colombian gourmet black coffee

The best Indian soft drink made with yogurt and mango

Indian tea made with herbs and mixed spices