Breads of India Menu

Leg of lamb meatballs cooked in a saffron, garlic, ginger and yogurt flavored curry sauce. This lavish Kashmiri dish is prepared by grinding choice leg of lamb meat and mixing it with spices, garlic, ginger and over one dozen spices before rolling into balls. The curry base is prepared with red onions, garlic and ginger, yogurt, fresh tomato paste, saffron, cardamoms, fennel powder, cinnamon, cloves, and almond paste, cumin and coriander seeds. Meatballs are added to it once the curry changes to dark red and simmered until firm. Served with basmati rice and salad.

(Tandoori sheekh-kababs of ground free-range chicken in a succulent Mughlai style curry sauce. Specialty: Delhi, India) This classic from the Mughlai style cooking of North India is prepared with lean and fresh ground chicken. The minced chicken is mixed with garlic, ginger, red onion and nutmeg and sleeved on thick skewers and barbecued inside the tandoori oven. The cylindrical shape chicken kababs are then sauted in a gravy made of red onions, ginger, crushed garlic, cashew paste, tomatoes and freshly ground garam masala blend. This very rare specialty is served with basmati rice and salad.

(Leg of fresh lamb cubes in gravy made of tomatoes, onions, garlic, rum and several spices. Specialty: Garhwal, India) The use of rum tenderizes the meat, enhance the flavor and help cook it faster in the low-pressure areas of Himalayan mountain ranges. The red onions are crisp fried along with julienne of ginger and garlic pods and kept aside. The base is prepared by sauting tomatoes with spices like royal cumin, coriander powder, cinnamon powder, cloves, ground cardamom, saffron, nutmeg and several other spices. The crisp onions, garlic and ginger are added along with choice pieces from the fresh leg of lamb and simmered until smooth and tempered gravy is gained. Served with basmati rice and salad.

(Boneless free-range chicken cooked with coconut, curry leaves & Chetinad spices. Specialty: Tamil Nadu, India) This delicacy from Tamil Nadu, South India, is one that you will hardly ever find in the menus of Indian restaurants here or in India. Unlike other Chitinad recipes, free-range chicken is kept marinated in coconut milk overnight without adding any spices. The marinated chicken is tempered with cracked black peppercorns, fennel seeds, mustard seeds, curry leaves and dry red chilies and then added to a base sauce made with red onions, ginger, garlic, tomatoes and several roasted and ground spices. Served with premium Basmati rice and salad.

(Several fresh vegetables cooked with freshly sliced ginger, garlic, red onions and tomatoes. Specialty: Surat, India) The preparation of this dish is heavily influenced by Parsi or Zoroastrian style of cooking who made Gujarat their home after fleeing the Islamic persecution of Iran in fourteenth century. The offered dish is cooked in the base prepared with red onions, garlic, ginger, tomatoes, fenugreek seeds and Parsi spice mix dhansak garam masala. Once the base is well tempered the vegetables like cauliflowers, red creamer potatoes, plantains, red/green bell peppers, lotus roots, zucchini, blue lake beans and freshly sliced ginger are added to it and sauted until well cooked and coated with all the spices. Served with superior quality Basmati rice and salad.

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.

(Red Snapper fish cooked in Bengali style medium spiced tangy curry sauce. Specialty: North India) Red Snapper is a lean, moist fish with a firm texture and a distinctive sweet, nutty flavor which makes it versatile for many flavor components from mild to intense seasoning. The fillets of Red Snapper fish(6oz) kept dry marinated in freshly ground mixture paanchphora five spices and added to a curry prepared with garlic, ginger, red onions and the paste of fresh tomatoes. Served with Basmati rice and salad.

(Vegetable balls of jackfruit (celebrated Super food) simmered in coconut masala curry. Specialty: South India) Recently hailed as a vegan vegetarian meat sensation by the International culinary Gurus has always been the part of traditional Indian kitchen for centuries. The raw jackfruit cut into slices, steamed and mashed mixing spices and ground rice. The mashed jackfruit is rolled in to balls and lightly fried. The base sauce is prepared with red onions, ginger, garlic, tomatoes and freshly ground coconut paste. The jackfruit-balls are added and simmered in this base. Served with Basmati rice and salad.

(Vegetarian delicacy of fresh carrots, green peas and fenugreek herb. Specialty: Punjab, India) This dish can easily qualify to be the true representative of rural Indian cuisine. In winters, fresh carrots, green peas and fresh fenugreek herb rule the kitchens of most Indian villages in the central to north India. Freshly diced carrots, green peas are sauted in a thick sauce made from red onions, garlic, ginger and tomatoes. Adding dry fenugreek leaves and roasted black cumin seeds for a distinct and inviting aroma. Served with Basmati rice and salad.

(Tandoori kababs of free-range chicken breasts prepared using fresh mint-based marinade. Specialty: Lucknow, India) tandoori chicken has credentials of making Indian cuisine popular all over the world. We are presenting a distinctive and classic tandoori chicken for which the recipe originated in Indias fine cuisine capital Lucknow. The marinade for this offering is prepared with fresh mint, a special blend of garam masala spices, yoghurt, white and black peppers, cashew paste, garlic, ginger and lemon juice. The breast chicken is kept in this marinade overnight before baking in the tandoori oven when ordered. Served with basmati rice, salad and fresh mint chutney. Side order of tikka masala sauce for an additional charge.

Leg of fresh California lamb cubes cooked in coconut flavored curry sauce. The coconut and its byproducts like milk and oil are widely used in Indias mainstream and regional cuisines from curries to desserts. In the offered dish we have used boneless leg of lamb cubes, red onions, garlic, ginger, a blend of roasted masala spices, paste of fresh coconut and turmeric. Served with Basmati rice and salad.

Free-range boneless chicken cooked with lemon, tamarind, curry leaves, garlic and ginger. The offered chicken curry is prepared by grinding, chilies, black peppers, cardamoms, cloves, cinnamon, coriander, garlic, ginger, red onions, fresh turmeric, lemon juice and tamarind into a wet paste. The paste is tempered with chopped red onions, cumin seeds, curry leaves and tomatoes. Once the base is well done and oil separated from the mass the chunks of chicken are added to it and sauted until well cooked. Served with basmati rice and salad.

(Red Snapper fish cooked in Punjabi style medium spiced fenugreek herb flavored curry sauce. Specialty: North India) Red Snapper is a lean, moist fish with a firm texture and a distinctive sweet, nutty flavor which makes it versatile for many flavor components from mild to intense seasoning.

Slightly boiled and hollowed potatoes are stuffed with mashed vegetables like cauliflowers, potatoes, green beans, carrots, melon seed kernels and raisins. The stuffed potatoes are sauted and added to the main sauce prepared from tomatoes, garlic, ginger, garam masala., saffron and cumin powder. The dum cooking (pressure steaming) process brings out all hidden aromas from the spices used. Served with Basmati rice and salad.

(Mushrooms in fresh turmeric, lemon, tomatoes, coconut, curry leaves & onion-based curry. Specialty: Coorg, India) The offered dish from Coorg is prepared in a wet masala base prepared by hand-grinding whole spices like fresh turmeric, coconuts, coriander seeds, cumin seeds, garlic, red onions, dry red chilies, cloves and black peppercorns. The wet masala is tempered with red onions, curry leaves, mustard seeds and button mushrooms are added to it and simmered. Served with Basmati rice and salad.

(Leg of lamb meatballs cooked in a saffron, garlic, ginger and yogurt flavored curry sauce. Specialty: Kashmir, India) This lavish Kashmiri dish is prepared by grinding choice leg of lamb meat and mixing it with spices, garlic, ginger and over one dozen spices before rolling into balls. The curry base is prepared with red onions, garlic and ginger, yogurt, fresh tomato paste, saffron, cardamoms, fennel powder, cinnamon, cloves, and almond and cashew paste, cumin and home blended Garam Masala spices. Meatballs are added to it once the curry becomes well-tempered Simmered immered until firm. Served with Basmati rice and salad.

(Boneless, free range chicken cooked in a spring onion, garlic, ginger & tomatoes-based curry. Specialty: Punjab, India) The chicken chunks are marinated with little lemon juice and ground coriander/cumin seeds. The base masala is made with red onions, garlic, ginger, tomatoes and roasted blend of garam masala spices. Finally, the marinated chicken is added to it with chopped spring onions and sauted over a high heat until oil separates from the mass. Served with basmati rice and salad.

(Several fresh vegetables and corn kernels cooked in a ginger, garlic and tomatoes-based curry. Specialty: Punjab, India) This dish with a authentic, rural flavor of rural Punjab in the North is prepared with bare minimum possible, basic spices to keep the tastes of vegetables used intact. The chopped red onions, ginger, crushed garlic, ripened tomatoes are sauted with freshly roasted and ground cumin & coriander seeds, black cardamoms, black peppers, mango powder and cinnamon. Once all the ingredients are well tempered and turn in to a thick base the diced vegetables like red potatoes, blue lake beans, carrots, lotus roots, plantains, red & green bell peppers, zucchini, turnips and corn kernels are added and cooked until well coated with the base curry. Served with basmati rice and salad.

This very popular lamb delicacy comes from the royal city of Patiala in Punjab. This dish is prepared by chopping round piece of bone-in meat from the Shanks of lamb and then slow cooked it for two hours. The cooked lamb shanks are then sauted with tomatoes, red onions, garlic, ginger, turmeric and green chili paste. Tempered with roasted cumin seeds and bay leaves as a final touch. This highly recommended, mouth-watering specialty is served with basmati rice and spring mix salad.

(Chilean Bluenose Seabass fish cooked in a coconut, poppy seed paste, tomatoes, coriander, lemon and onions-based curry sauce. Specialty: Coorg, India) The offered dish is prepared with hand-ground wet masala of coriander seeds, fresh coriander, poppy seeds, fresh coconut, cloves, cinnamon roasted garlic and red onions. The wet masala base is tempered with curry leaves, lemon juice and fresh coconut paste. The slice of Chilean Bluenose Seabass is added to this base and simmered on low heat. Served with Basmati rice and salad. Much of the flavor that Chilean Sea Bass contains is due to its high levels of Omega-3 Fatty acids. This aspect of the fish makes it not only delicious but makes it very beneficial to your health

(Tandoori kababs of free-range chicken breasts flavored with dill herb & several other spices. Specialty: Ulhasnagar, India) After the partition of India, many Sindhi Hindus from the Karachi area (now in Pakistan) moved mainly to the city of Bombay, Ulhasnagar, and some other North Indian cities. The offered dish is marinated in the mix prepared with fresh dill herb and homemade masala blend of a dozen spices, cashew paste, plain yogurt, garlic, ginger and vinegar. Marinated chicken breast cubes are skewered and baked in the charcoal-fired clay oven and served on a sizzler along with superior quality Basmati rice, salad, and mint chutney.

(Leg of lamb cubes cooked in a tomato, poppy seed paste, yogurt, garlic & ginger based curry. Specialty: Andhra, India) This unique dish from the kitchens of Telangana belt of Andhra Pardesh in the South, is cooked with the fine use of roasted and ground spices like coriander seeds, black peppers, cardamoms, cloves, cinnamon, and poppy seed. The marinated leg of lamb cubes are cooked in a gravy prepared with tomatoes, onions, garlic, curry leaves and several roasted spices. The combination of slow cooking and various spices brings out an outstanding flavor. Served with Basmati rice and salad.

(Zoroastrian style boneless free-range chicken in a flavorful curry sauce. Specialty: Parsee Community, India) The offered dish has been taken from the thriving and prosperous Parsee or Zoroastrian Community of Bombay who settled in India centuries ago to survive the Islamic persecution in Persia. The chunks of free-range chicken are marinated in the base of onion paste, garlic and ginger paste, cinnamon, nutmeg, cloves, cardamom, vinegar and several other spices. The marinated chicken is then sauted in a smooth freshly made tomato paste until the oil is separated. Served with Basmati rice and salad.

Traditionally this dish is prepared in heavy, seasoned earthenware over a very low heat of wood fire. We substituted the earthenware with heavy metal pot and wood fire with natural gas; rest everything as authentic as it could be. The boneless pieces of free-range chicken are mixed with the paste of roasted red onions, garlic, ginger, and an eighteen-spices mix. The marinated chicken is transferred to a heavy vessel and cooked over a very low heat. The fresh leaves of oriental basil are added to the dish as a final touch and simmered. Served with Basmati rice and salad.

(Delicacy of fresh mushrooms, green peas and puffed lotus seeds in a thick curry sauce. Specialty: Uttar Pradesh, India) Toasted lotus seeds, called phul-makhana are cooked with fresh mushrooms, green peas and puffed lotus seeds in a thick sauce prepared with red onions, garlic, ginger, vine ripened tomatoes and a paste made from cashews. For the expensive ingredients used to cook this dish, its appropriately named Riyasti Korma meaning a dish for Royals! A classic dish created by the traditional cooks of the yesteryears. Served with superior quality Basmati rice and salad.

(Baby white creamer potatoes cooked in a Bengali style sauce made with poppyseed paste, panchphoran five spices, garlic, ginger, tomatoes and red onions. Specialty: Bengal, India) Bengal lies in North-East India. Art, literature, festivals, and food are essential part of every Bengalis life. The offered dish cooked essentially in homes than restaurants. Peeled baby potatoes are soaked in salty water before sauting in the base of poppy seed paste, garlic, ginger, tomatoes, red onions and a freshly ground five spice mix Panchphora. This unique and rare dish is served with Basmati rice and salad.

(Mixed vegetables prepared in a coconut milk, curry leaves and mustard seeds-based gravy. Specialty: Tamil Nadu, India) The abundance of coconut grown in coastal region of Tamil Nadu has contributed immensely to the local cooking methods. Usli or the potpourri of several fresh vegetables are prepared by first soaking red potatoes, cauliflowers, plantains, blue lake beans, carrots, turnips, lotus roots and bell peppers in a mixer of lightly salted coconut milk. The base is prepared with julienne of red onions, garlic & ginger paste, tomatoes, mustard seeds, curry leaves, cumin, asafetida, coriander, and turmeric powder. Served with Basmati rice and salad.

(Several fresh vegetables cooked with grated coconut, curry leaves and tangy spices. Specialty: Varanasi, India) This unique vegetable dish is adapted from the temple cooking of the holy city of Benaras or Varanasi where Hindu devotees come and stay for months especially during the autumn of their lives. The offered dish has hints of North and South Indian spices used in a very balanced manner. The fresh vegetables like cauliflowers, blue lake beans, white potatoes, carrots, bell peppers, plantains, lotus roots, mushrooms, freshly grated coconuts and zucchinis are sauted in the base prepared with red onions, ginger, garlic, tomatoes and about a dozen freshly ground spices. Served with Basmati rice and salad

As a teenager, your host relished the offered Methi Ke Tikke dish umpteen times at an English style Gaiety Club on the Mall in Simla every summer. We recreated the recipe in perfection and glad to present it to you this month. The marinade is prepared with fenugreek herb, home-set yoghurt, garlic, ginger, green peppers, a special blend of spices garam masala and paste of cashews. The breast cubes of free-range chicken are kept in this marinade overnight before skewing and grilling in the tandoori oven. Served with Basmati rice, salad, and fresh mint chutney.

(Leg of lamb meatballs in a spinach & mustard pure tempered with onions, garlic, ginger & spices. Specialty: Punjab, India) The boneless leg of lamb is minced and mixed with ginger, garlic, several ground spices and then rolled into meatballs, steamed, and kept aside. A thick puree is prepared by boiling baby spinach, mustard greens, tomatoes, garlic, ginger and red onions. This puree is then tempered with roasted cumin & coriander seeds, freshly ground masala spices. Finally, the meat balls are added to the spinach-mustard puree and simmered on low heat. This tasty and nutritious dish is served with Basmati rice and salad.

(Tender cubes of fresh leg of lamb cooked in a delicious and tangy sauce. Specialty: Alwar, Rajasthan, India) . This dish is prepared in a traditional method of marinating cubed leg of lamb in a mix prepared with ginger paste, lemon juice and ground cumin and coriander seeds. The marinated lamb is sauted in a pan along with freshly pured, tomatoes, red onions, garlic, ginger and coarsely ground spicy lentil nuggets called varian. Served with rice and salad.

(Zoroastrian style boneless free-range chicken in a pineapple flavored curry sauce. Specialty: Parsee Community, India) The offered dish has been taken from the thriving and prosperous Parsee or Zoroastrian Community of Bombay who settled in India centuries ago to survive the Islamic persecution in Persia. The chunks of free-range chicken and pineapple are marinated in the base of onion paste, garlic paste and ginger paste, cinnamon, nutmeg, cloves, cardamom, vinegar and several other spices. The marinated chicken is then sauted in a freshly made vine ripened tomato paste until well-tempered and the oil is separated from the mass. Served with premium Basmati rice and salad

(Free-range chicken is cooked in roasted coconut, fresh turmeric & lemon-flavored sauce. Specialty: Manglore, India) The chicken chunks are bathed in coconut milk, rock salt and lemon juice mix and kept aside. The base masala is prepared by grinding roasted onions, roasted garlic pods, coriander seeds, white pepper corns, cumin seeds, fresh roots of turmeric, fenugreek seeds & black cumin seeds. The marinated chicken is added to this base and cooked until well done. The final touch is given by tempering this dish with the ground spices like cardamoms, cloves, and cinnamon. This superb chicken preparation is served with basmati rice and salad.

This classic and elaborately prepared dish from the Avadhi cuisine of Lucknow in North, is prepared with red onions, vine-ripened tomatoes, saffron, black cumin seeds, hung yogurt, garlic, ginger and fragrant spices. Once the base curry is ready, we add to it the chunks of rock cod fish and simmer until well-tempered. Served with prime quality, basmati rice and salad.

(Fresh cauliflowers and green peas cooked in a roasted garam masala and tomatoes-based gravy. Specialty: Delhi, India) Offered dish was discovered at a major highway eatery outside Delhi about five years ago. An all-time favorite, this dish is prepared with fresh cauliflowers, green peas, diced vine ripened tomatoes, garlic, ginger, red onions, roasted shah jeera (royal cumin) and garam masala blend of spices. Served with Basmati rice and salad.

(Vegetable-balls in a soupy, yogurt & chickpea flour based, herb flavored gravy. Specialty: Malerkotla, Punjab, India) This rare delicacy from the city of Malerkotla in Punjab is good fusion of local Punjabi cuisine with Mughlai style. Kadhi Kofte Wali is prepared on special occasions and to reflect the importance of invited guests. The soupy curry base is prepared with chickpea flour, yogurt, cumin seeds, fenugreek seeds, onion seeds, garlic, ginger and red onions. Once the soupy yellow curry is simmered for about an hour the vegetable balls are added to it and simmered. Served with Basmati rice and salad.

This lavish Kashmiri dish is prepared by grinding choice leg of lamb meat and mixing it with spices, garlic, ginger and over one dozen spices before rolling in to dumplings/balls. The curry base is prepared with browned red onions, garlic, ginger, yogurt, fresh tomato paste, saffron, cardamoms, cinnamon, cloves, paste of almonds, cumin and coriander seeds. Once the base is well done and dark red in color, we add the meat balls to it and simmer until oil is separated from the mass. This classic dish is served with Basmati rice & salad.

(Leg of California lamb cubes cooked in coconut flavored curry sauce. Specialty: Bombay, India) 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 fruits to eat or to sip its refreshing nariyal pani water, its milk to use in the cooking and the coconut oil as nourishment for hair and as the cooking medium for most of their delicacies. In the offered dish we have used boneless natural leg of lamb cubes, red onions, garlic, ginger, roasted masala spices, homemade paste of fresh coconut with olive oil as cooking medium. Served with Basmati rice and salad.

(Boneless free-range chicken cooked in fresh mango flavored curry sauce. Specialty: Lucknow, India) This sumptuous chicken dish was a favorite dish of the Nawabs (rulers) of Avadh. The pureed fresh mango is the main ingredient of this flavorful curry. At first the boneless chicken is sauted with ginger, garlic, onions, green chilies, tomatoes, and our own blend of garam masala and kept aside. The gravy is prepared with the freshly made puree of ripened mangoes, red onions, ginger, garlic and vine ripened tomatoes. Once the gravy is smooth, the half-cooked chicken is added to it and stir fried until the oil separates from the mass. Served with Basmati rice and salad

(Tandoori baked kababs of free-range chicken marinated in pomegranate, nuts & herbs mix. Specialty: Udaipur, India Pomegranate, according to Ayurvedic medicine system, contains the agents necessary to clean ones stomach from most ailments and digestion related problems. If used generally, it helps digest foods in short time. Indian chefs of bygone era adapted the pomegranate and its juice to cook several dishes. The offered tandoori chicken kababs are marinated in the mix of pomegranate juice, hung-yoghurt, paste of pistachios, cashews, saffron, raw papaya paste, a specially prepared mix of over two dozen herbs and spices. Served with Basmati rice, salad and mint chutney Side order of Tikka Masala sauce Add $3

(Rajasthani style vegetarian specialty of lentil dumplings and green peas in a flavorful curry. Specialty: Bikaner, India) The offered dish is a creative example of the local cooks who converted the pakori or lentil dumplings, what essentially is snack, into a excellent curry dish. the dumplings are prepared with chickpea flour, potatoes, onions, cauliflowers and several spices. The base gravy is prepared with red onions, garlic, ginger, tomatoes and a freshly ground garam masala. Finally, the green peas and dumplings are added to the base and simmered until well-tempered. Served with Basmati rice and salad.

(Free-range chicken cooked in fenugreek herb-based curry sauce. Specialty: Punjab, India) The base is prepared with red onions, tomatoes, garlic, ginger, powdered cumin and coriander seeds, turmeric and a blend of roasted and ground masala spices. The marinated chicken is added to it along with dry fenugreek herb leaves and cooked until oil is separated from the mass. The subtle taste of sun-dried fenugreek herb has an inviting aroma with the medicinal quality to help in digestion. Served with Basmati rice and salad.

(Wild Rock-Cod fish cooked in Bengali style five-spice flavored curry sauce. Specialty: Bengal, India) 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 sauted 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.

(Legendary Daal!! slow cooked Black Urad lentils and Kidney beans in a butter flavored base. Specialty: North India) The Urad bean and some Kidney beans are slow cooked along with garlic pods and ginger overnight. The cooked beans are then tempered in a base prepared with butter, vine ripened tomatoes, garlic, ginger, freshly ground cumin & coriander seeds, red chili paste, bay leaves, green & black cardamoms, cinnamon, cloves, asafetida, and black peppercorns. Once the base masala is well-tempered, we add the overnight cooked lentils and beans to this mouthwatering tangy base. Served Basmati rice and salad.

(Fresh vegetables cooked in a tomato, red onions, ginger, lemon and yogurt based curry. Specialty: Hyderabad, India) Another classic dish from the old and royal city of Hyderabad in the South. Fresh vegetables like blue lake beans, bell peppers, red creamer potatoes, turnips, Brussel sprouts, carrots, zucchini, and cauliflowers are sauted separately one by one and kept aside. The base masala is prepared by sauting red onions, garlic, ginger, tomatoes, turmeric, ground spices like cardamoms, cloves, cinnamon, black cumin seeds and bay leaves. Once the base masala is well tempered and red in color the whisked yogurt and lemon juice are added to it. Finally, the previously sauted vegetables are added one by one to get the right consistency and taste. Served with Basmati rice and salad.

Kashmiri walnuts, pine nuts, almonds, and saffron have permanent place in sophisticated in Mughlai cuisine pf India. to prepare the festive delicacies of Kashmiri uses of these ingredients is essential. the offered dish is taken from the oldest style style of preparing meats with a paste of walnuts whipped plain yogurt saffron asafetida, ground fennel sees, powered dry ginger, black cumin seeds, lemon juice and a specially prepared mix of herbs and spices served with basmati rice and salad and mint chutney.

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 sauted with spicy tomatoes. Served with Basmati rice and salad.

As the story has it, a real Rogan Josh curry is not perfect if the guest does not swear with the influence of spices like saffron, shah jeera (royal cumin), cloves and cinnamon. This succulent lamb curry will win your heart, forever! The ginger paste, chopped red onions, garlic plain yogurt, a blend of Kashmiri spices are sauted over a very low heat. A spice called rattan jyot is used to give this dish an appetizing color and fresh baby dill herb is added to provide a pleasing flavor and digestive power. Served with basmati rice and salad.

It does not matter how many times you visited the historic city of Hyderabad in the South of India, it would be incomplete if you have not tasted one of its most important style of cooking Salan with equally famous rice preparations called biryanis. The offered dish is slow cooked in the base made of tamarind, paste of poppy, peanuts and sesame seeds, curry leaves, onion seeds, cumin, vine ripened tomatoes, garlic, ginger pastes, red onions and a special blend of Hyderabadi style Mughlai masala mix of a dozen of spices. Served with basmati rice and salad.

This classic and elaborately prepared dish from the Avadhi cuisine of Lucknow in North, is prepared with red onions, vine-ripened tomatoes, saffron, black cumin seeds, hung yogurt, garlic, ginger and fragrant spices. Once the base curry is ready, we add to it the chunks of rock cod fish and simmer until well-tempered. Served with basmati rice and salad.

In Indian cuisine, the possibilities are unlimited when it comes to cooking eggplants. The eggplants can be roasted in the clay oven, cooked as a simple curry, battered and fried as snacks or can be stuffed with various meats or vegetables and steam cooked. The offered Bagare Bengan, a specialty from South Indias Hyderabad, is elaborately prepared with choice spices, shiny & firm eggplants. The cubed eggplants are sauted in a sauce made from tamarind, pastes of fresh coconuts, peanuts & poppy seeds, red onions, garlic, ginger, tomatoes and several spices. Served with Basmati rice and salad.

Recipe for this offered dish has been taken from the real cuisine of Himalayan village of the Northern State of Himachal Pradesh, preferred during festival season of Dussehra in early part of winter. The lentil nuggets are prepared by soaking four kinds of lentil grains in water over night. The soaked lentils are mashed and kneaded with chickpea flour and fried and kept aside. The base gravy is prepared with red onions, garlic, ginger, tomato, coarsely cut fresh spinach and blend of spices. When the base is well cooked, the lentil nuggets are added to it and simmered until the oil separates out. Served with Basmati rice and salad.

Tarkari Makhanwala is sophisticated variation of a North Indian dish called Sabji Annakut prepared in the temples to commemorate the birth of Vishwakarma, a godly architect from Indian mythology. The modern chefs have brought a slight variation to this dish by adding paste of cashew nuts and butter. The assortment of vegetables used are lotus roots, red creamer potatoes, cauliflowers, mushrooms, red bell peppers, plantains & blue lake beans in a base made with garlic, ginger, vine ripened tomatoes and red onions. Served with Basmati rice and salad.

During the festive times of winters, we cater this simple yet elaborate, stew type of delicious chicken wing curry for a couple of gourmand Punjabi families of the Bay Area. This year we decided to offer this much sought-after curry to all our patrons. The fat-trimmed chicken wings are marinated with lemon juice, fresh coriander paste, fenugreek herb, ground coriander, black peppers, and cumin seeds plus a homemade garam masala mix of over two dozen spices. The second process is to prepare the base masala of red onions, garlic, ginger and tomatoes. Once the base masala is well tempered the marinated chicken wings are added, sauted and slow simmered. Served with basmati rice and salad.

The recipe of the offered chicken dish was given taught to your host by a friends parents in Ernakulam during his latest trip there. The taste of this chicken gravy was so tempting that your host added the same dish authentically cooking this flavorfully spicy chicken gravy by using freshly ground masala spices, fresh turmeric, coconut, tamarind, coriander, peppercorns, mustard seeds, tomatoes, red onions, cardamoms, curry leaves, garlic and ginger pastes. Served with basmati rice and salad.

The slow cooked garbanzo beans are tempered with the curry base prepared with red onions, ginger, tomatoes, garlic, pomegranate seeds powder, black pepper and a blend of eighteen spices, homemade garam masala. The diced cubes of freshly prepared paneer Indian cottage cheese is added at the end. Served with Basmati rice and salad.

This lavish Kashmiri dish is prepared by grinding choice leg of lamb meat and mixing it with spices, garlic, ginger and over one dozen spices before rolling in to balls. The curry base is prepared with red onions, garlic and ginger, yogurt, fresh tomato paste, saffron, cardamoms, fennel powder, cinnamon, cloves, and almond paste, cumin and coriander seeds. Once the base is well-done and dark red in color, the meatballs added to it and simmered until firm. Served with Basmati rice and salad

This land India Wazwan, the dish is prepared with the florets of cauliflowers, diced white potatoes, garlic, ginger, tomatoes, red onions, fresh mint and a blend of fragrant Kashmiri masala. Served with Basmati rice and salad

The offered lamb dish is prepared in a typical, Punjabi rural style but the taste is as sophisticated as you could imagine. The base is prepared by using the smallest possible amount of olive oil as the dish has to be cooked in the fat released by the lamb meat through the proper heat control. Ingredients like, chopped red onions, garlic, ginger, ground leg of lamb, fresh turmeric paste, coriander powder, cumin powder, cumin seeds, yoghurt and tomatoes. Once the base is well-done and dark red in color, the fresh leg of lamb cubes are added and sauted until cooked and tender. Truly a classic dish served with Basmati rice and salad.

The Coorgi cuisine was kept well-guarded by its miniscule community for centuries and now, slowly, finding its way out for the greater enjoyment of food connoisseurs all over. A paste of masala is prepared by hand grinding fresh turmeric roots, garlic, red onions, cumin, mustard & coriander seeds, green chilies, red chilies, tamarind, and fresh coconut. This vegetables like cauliflowers, blue lake beans, red creamer potatoes, baby carrots, plantains, lotus roots, zucchini, turnips, bell peppers are added to this wet masala and sauted until cooked and well coated with all the spices. Finally, the soaked toor lentil are tempered with curry leaves, mustard seeds, red onions, dry red chilies and added to the vegetables. Served with Basmati rice and salad.

Soft and juicy, ginger flavored, tandoori kebabs of free-range chicken breasts. Specialty: Old Delhi, India) The tandoori specialty of this week is prepared from the lean breasts of free-range chicken marinated in the base prepared from yogurt, paste of fresh ginger ground spices like royal cumin seeds, mace flowers, all spice, ginger juice, paste of cashews, palm-vinegar and a blend of over two dozen spices. The breast pieces of naturally grown, free-range chickens are pricked and soaked in the marinade overnight and baked in the tandoori oven when ordered. Served with basmati rice and salad. Option: Tikka Masala Sauce $3.50. Add from the option.

The city of Lucknow is famous for the sophisticated North Indian cuisine that rules the menus of celebrity chefs all over. The chopped red onions, hung yoghurt, paste of almonds & tomatoes, garlic, ginger and cumin are sauted in a heavy bottom vessel. The boneless chunks of free-range chicken are added to the base sauce, simmered and finished with freshly ground blend of aromatic spices. Served with basmati rice and salad.

(Chicken cooked in spinach and mustard green pure tempered with garlic & ginger. Specialty: Amritsar, India) We prepare this dish in three stages. First, the spinach and mustard greens are steam cooked, mashed and kept aside for later use. Then, we prepare the base with red onions, tomatoes, garlic, ginger, several spices and a touch of asafetida. Finally, the boneless chunks of free range chicken are sauted in the base along with spinach until oil separates from the mass. Served with prime quality, basmati rice and salad.

(Wild Rock cod fish cooked in Punjabi style medium spiced curry sauce. Specialty: North India) The locally caught Pacific Rock cod fish(6oz) kept dry marinated in freshly ground mixture of about a dozen spices and added to a curry prepared with garlic, ginger, red onions and the paste of fresh tomatoes. Served with Basmati rice and salad.

(Several fresh vegetables sauted with red onions, garlic and fenugreek herb. Specialty: Delhi, India) In this recipe we cook red onions, tomatoes, garlic and ginger with our own blend of garam masala powder until all ingredients turn golden in color. Then a mix of fresh, water-soaked vegetables like lotus roots, red creamer potatoes, cauliflowers, mushrooms, zucchini, cashews, bell peppers, plantains & blue lake beans to the base and sauted in a heavy Indian wok like pot called kadhai. The final touch is given by sprinkling fenugreek leaves to enhance the taste and aroma of the dish. This healthy and delicious dish is served with superior quality Basmati rice and salad.

(Bengali style lamb meatball dish cooked with onions, garlic, ginger & aromatic spice. Specialty: Bengal, India) Popular among Bengali Muslims for their wedding and festive season feasts, this meatballs curry is prepared with ground leg of California lamb meat to simmer in a base prepared with red onions, ginger, garlic, tomatoes, whole spices, homemade yoghurt and Kashmiri saffron with hints of famous five-spice Bengali masala paanchphora. Served with Basmati rice and salad.

Large size red bell peppers are cleaned, shelled and cut into two pieces. The stuffing is prepared with mashed potatoes, beans, peas, carrots, cauliflowers, plantains, garlic, ginger and several spices. The large cuts of capsicums are stuffed and coated with starch and steamed/fried to obtain firmness and then cooked in the thick curry prepared with a combination of roasted & ground spices, red onions, vine ripened tomatoes, garlic and ginger paste. This unique and tasteful vegetarian dish is served with Basmati rice and salad

The nuts and saffron have permanent place in the sophisticated Mughlai cuisine of India. This festive delicacy of Rampur State in the North is classic prepared using the old method of marinating meats with the paste of almonds, hung yogurt, saffron, ground dry ginger, black cumin seeds, lemon juice and a specially prepared mix of herbs and spices. The marinated chicken breasts are skewered and baked in the clay oven when ordered. Served with Basmati rice, salad and mint chutney.

This unique dish comes from the sub-cuisine of the Indian Jews of Baghdad origin a.k.a. Baghdadi Jews. This Jewish community of Calcutta always used chicken to make Chittarnee, as they did not have proper butchers to provide other kinds of kosher meats in this part of the country. The chunks of naturally grown, free-range chicken is sauted with cumin seed powder on a high heat and then added to the base curry sauce prepared with red onions, garlic, ginger, fresh turmeric paste, malt vinegar, touch of brown sugar, cinnamon, coriander seeds, cardamom and vine-ripened tomatoes. Served with basmati rice and salad.

Most Indian recipes require chicken or other meats with bone-in to get that real taste. The free-range chicken drumsticks are marinated overnight in the mix of garlic, ginger, yoghurt, vinegar and a blend of spices and barbecued in tandoori oven on skewers and added to base gravy prepared in butter, red onions, garlic, ginger, cashew paste, fenugreek herb, tomatoes, and a home blend of eighteen spice garam masala. This celebrated butter-chicken style preparation is served with basmati rice and salad.

Cauliflower, a luxury vegetable for this coastal state of Tamil Nadu in the South of India, is grown only in its hilly parts known as Nilgiris. The ideal temperature of the Nilgiri hills give farmers an opportunity to grow cauliflowers almost all year around in otherwise warm climate state. The large florets of cauliflowers and white potatoes are sauted with mustard seeds, cumin, coriander powder, turmeric, red onions, ginger and vine ripened tomatoes in a wide mouth, wok-like utensil called kadhai. Served with Basmati rice and salad.

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 sauted 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.

The Coorgi cuisine was kept well-guarded by its miniscule community for centuries and now, slowly, finding its way out for the greater enjoyment of food connoisseurs all over. A wet masala is prepared by hand grinding fresh turmeric roots, garlic, red onions, cumin, mustard & coriander seeds, green chilies, red chilies, tamarind and fresh coconut. This masala paste is tempered with curry leaves and finally the vegetables like blue lake beans, red creamer potatoes, carrots, lotus roots, bell peppers and florets of cauliflowers are added and sauted until cooked and well coated with all the spices. Served with Basmati rice and salad

The fascinating cuisine form the land that has been influenced by Jews, Dutch, Chinese and Portuguese is a new mantra for several multi-cuisine restaurants in India today. The local ingredients like fresh ginger, turmeric, tamarind, and coconut are basic to several mouth-watering dishes of Keralas Cochin. The fresh leg of lamb is cubed and marinated overnight in a mix made with the paste of ginger, fresh turmeric, chili, and coconut. The base curry is prepared with whole spices like cinnamon sticks, cardamoms, cloves, black peppers, coriander, tamarind, red onions, garlic and coarsely chopped tomatoes. Once the base curry is ready the marinated lamb is sauted in it while gradually adding coconut milk. Served with Basmati rice and salad.

The leg of lamb is grounded along with aromatic spices and dry marinated overnight with little rock salt in it. The meat balls are formed from the ground lamb and added to the simmering curry sauce prepared with red onions, tomatoes, garlic, ginger, cumin, cardamoms, turmeric and fenugreek herb. The well-tempered meatballs are served with Basmati rice, and spring mix salad.

The fresh chunks of free-range chicken cooked with herbs and spices like ground fennel seeds, asafetida, dry ginger, saffron, mace, cashews, cloves, cardamom and ratanjyot, a very special spice obtained from the bark of a certain Himalayan tree to impart natural dark red color to the food prepared with it. Other ingredients used are red onions, ginger, garlic, plain yogurt and tomatoes. The delicate use of spices and herbs in this preparation is subtle but brings out a distinct flavor. Served with basmati rice and salad.

Hard-boiled organic eggs are tempered with a blend of roasted garam masala spices and then added to a base curry sauce prepared with garlic, ginger, tomatoes, sun-dried fenugreek herb. This slow simmered tangy dish is served with basmati rice spring mix salad and Basmati rice.

Fresh button mushrooms are cleaned and sauted with a touch of butter and kept aside for later use when slightly brown in color. The base sauce is prepared with poppy seeds, almonds, melon seeds, tomatoes, ground coriander, ground white pepper, mace, garlic paste, crushed ginger, tomatoes and red onions. Traditionally this base sauce is used to prepare the lavish chicken and lamb dishes, but we are using it to provide you a greater taste in the pure vegetarian dish. Served with Basmati rice and salad.

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

This dish from the holy city of Amritsar in Punjab is well known for its simple but mouthwatering cuisine. There are several combinations, flavors and methods of cooking these delicious kofta dumplings. The vegetables like potatoes, cauliflowers, blue lake beans, carrots are steamed and tempered with cumin seeds, coriander seeds, asafetida and garam masala spice mix. The vegetables are then mashed and rolled into round dumplings and cooked in the curry base prepared from red onions, dry fenugreek herb, garlic paste, ginger paste and puree of fresh vine ripened tomatoes. Served with Basmati rice and salad.

The offered dish is marinated in a mix prepared with ground sesame seeds, ground cumin & coriander seeds, garam masala blend of over a dozen spices, plain yogurt, garlic, ginger, lemon juice and vinegar. Marinated chicken breast cubes are skewered and barbecued in the clay oven and served on a sizzler along with Basmati rice, salad and freshly prepared mint chutney.

The freshly pureed mango is the main ingredient of this flavorful & sumptuous lamb dish was curry. At first the leg of lamb cubes are sauted with ginger, garlic and our own blend of garam masala and kept aside. The gravy is prepared separately with the freshly made puree of half ripened mangoes, red onions, and vine ripened tomatoes. Once the gravy is well-done and golden dark red in color, we add the previously sauted lamb cubes to it and simmer until well-tempered. Served with basmati rice and salad.

The Goan cuisine of West India has an interesting mix of influences from all the cultures that it encountered over the centuries. The Balchao (pickling)method of cooking was introduced by Portuguese colonizers who brought it from Malacca in Malaysia. The boneless pork cubes are first sauted with whole aromatic spices and then added to the Sorpotel sauce prepared by wet grinding with vinegar, red onions, garlic, ginger, tomatoes and spices like cumin, cloves, cinnamon, turmeric, chili powder, sundried chilies, cloves, whole red chilies, jaggery, black peppercorn and cumin seeds. Served with basmati rice and salad.

A chicken preparation at its best! This South Indian version of famous Korma is tangy, smooth, and spicy at the same time. The elaborate preparation started by simmering chicken in coconut milk, roasted mustard seeds and curry leaves. The base gravy is prepared with red onions, garlic, ginger, asafetida herb, fenugreek seeds, black cardamom, ground cumin seeds, coriander seeds, freshly made tamarind water, tomatoes and rock salt. The chicken and its jus is added to the base gravy and sauted until well-tempered. Served with basmati rice and salad.

We have prepared this dish with the select slices of fresh Rock-Cod fish sauteed in a gravy made with red onions, garlic, ginger, tomatoes and over twenty-two aromatic spices. The soaked basmati rice is added to the base and cooked with dum (pressure) method. Served with Yoghurt Raita, mint, and tomatoes chutneys.

The vegetable balls are made with grated globe eggplants, chickpea flour and ground spices like cumin, coriander, ground pomegranate seeds and fenugreek herb. The base gravy is prepared with garlic, ginger, red onions, tomatoes, and wet paste of poppy seeds. Once the gravy is well tempered, we add a home blend of aromatic garam masala spices to give the final touch. Served with basmati rice and spring mix salad.

This is one of the classic dishes from the royal city of Hyderabad elaborately marinated in the mix of spices like mace, cardamoms, cloves, cinnamon, black cumin seeds, coriander, saffron, star anise, coconut, sesame & poppy seed pastes, ground mustard seeds, plain yogurt and lemon juice. The lean breasts of free-range chicken marinated in this base overnight and baked in the tandoori oven on a skewer when ordered. This weeks sizzler served with premium Basmati rice, salad, and mint chutney.

Pomegranate, according to Ayurvedic medicine system, contains the agents necessary to clean ones stomach from any kind of worms and helps in digesting food in short time. Indian chefs of bygone era adapted the pomegranate or its juice to cook several vegetarian and non-vegetarian dishes. Besides pomegranate juice, other ingredients used to prepare this delicious lamb dish are red onions, garlic, ginger, cashew paste, tomatoes and our own blend of eighteen spices garam masala. Served with basmati rice and salad.

This dish comes from western state of India, Punjab, where people prefer their curries to be soupy, tangy, and spicy. The masala base is prepared with the finely chopped red onions, tomatoes, garlic and ginger paste, hung yoghurt, cardamoms, black peppercorns, bay leaf, cinnamon, cumin, coriander powder, turmeric, fresh mint and coriander. Once the gravy is dark red in color and oil separates from the mass we add the lean cubes of meat from the fresh Boston-butt part of Berkshire prime pork and saut until well-tempered. Served with basmati rice and salad.

The departed, Hindu community of Bahawalpur (in Pakistan now) took shelter in the Alwar city of Rajasthan during partition of India in 1947. They brought in a unique style of home cooking that is still not out in the restaurants. The offered dish is prepared by marinating quarters of free-range chicken in a mix of ginger paste, lemon juice, ground cumin and coriander seeds. The marinated chicken is sauted in a wide pan along with freshly pured tomatoes, red onions, garlic and coarsely ground, sun-dried lentil nuggets called varian. Served with basmati rice and salad.

This unique home style presentation of fresh catfish chunks basmati rice and vegetables prepared with vegetable stock and a flavorful masala base prepared with red onions, tomatoes, garlic, ginger, mint, and a home blended spice-mix. Offered with mint flavored yogurt sauce.

It is hard to find anyone who visited the colorful North-Western state of Rajasthan in India and left without being mesmerized! The vegetarian food of this fascinating region is equally impressive. To prepare this dish we first mixed the chickpea flour with ginger paste, oregano seeds, dry fenugreek leaves and buttermilk. The dough is rolled cylindrically and placed in a steamer until the firmness is gained. The steamed chickpea rolls are cut into thick coin-slices and cooked in a gravy made from red onions, ginger, cumin seeds, asafetida herb, coriander, cumin and turmeric. This rare and nutritious dish is served with Basmati rice & salad.

The fresh leg of Napa Valley grown lamb meat is rubbed with dry masala mix of cardamoms, cinnamon, peppercorns, cloves, coriander, nutmeg, hung yoghurt and kept refrigerated for a couple of hours. The marinated lamb is added to a base of chopped red onions, ginger, garlic and tomatoes and sauted over high heat until the lamb is sealed with its juices. The heat is reduced, and the dish is sealed with a heavy lid to generate the steam pressure. After about forty minutes the lid is removed, and lamb is sauted once again until well coated with spices and other ingredients. Served with Basmati rice and salad.

The offered dish is prepared with hand-ground wet masala of coriander, cumin & poppy seeds, fresh coconut, cloves, cinnamon roasted garlic and red onions. The wet masala base is tempered with curry leaves, vinegar and fresh coconut paste. The mallet-soften cubes of prime pork are added to this base and simmered on a low heat until well done. Served with Basmati rice and salad.

India, with its natural resources and tolerant philosophy, has always been a dream for adventurers, explorers, traders, invaders and refugees from all over. Some came and left, others stayed on for generations. One such community is Parsee or Zoroastrians who fled from Muslim persecution in Persia, the present-day Iran, 1200 years ago. In terms of cuisine, theirs is an assimilation of Persian cooking with Indian. Today, we are offering this festive dish of Parsees, free range chicken elaborately cooked with dry apricots, yoghurt, vinegar, red onions, garlic, ginger and tomatoes. Served with basmati rice and salad.

This classic and elaborately prepared dish from the Avadhi cuisine of Lucknow in North, is cooked in three stages. At first, the prime quality halves of game hens are marinated with house-blend of spices, yogurt and cashew paste, garlic and ginger. In the second stage marinated thigh and leg quarters are barbecued in tandoori oven. In the last stage a rich base is prepared with red onions, tomatoes, saffron, black cumin seeds, hung yogurt, garlic, ginger and fragrant spices. Once the base curry is ready, we add barbecued chicken to simmer until well coated with the masala base. Served with basmati rice and salad.

This classic dish is an excellent example of Mughlai style cooking of old Delhi. The medium size whole fresh cauliflowers are marinated overnight in a mix of home set fresh yoghurt, garlic, ginger, red onions and several spices. The marinated cauliflowers are individually baked in the tandoor clay oven and then added to a smooth gravy prepared with cashew paste, garlic, ginger, red onions, tomatoes and a blend saffron and eighteen spices, garam masala mix. Served with Basmati rice and salad.

The garbanzo beans were slowly cooked in almost seven hours, maintaining the firmness required. The slow cooked garbanzo beans and diced Yukon potatoes are then tempered with a curry base prepared with red onions, ginger, tomatoes, garlic, pomegranate seeds powder, black pepper, and a blend of homemade roasted garam masala. Served with Basmati rice and salad.

Traditionally prepared with char or four (as the name suggests) fresh vegetables, butternut-squash and spinach is a must to get the right texture and taste. The base is prepared with freshly roasted and ground mix of spices like fenugreek seeds, onions seeds, mustard seeds, cumin seeds and fennel seeds. The other vegetables used are blue lake beans, cauliflowers, brussels-sprouts, red-potatoes, plantains, bell peppers and mushrooms. Served with Basmati rice and salad.

The Jhol Frezi style of Anglo-Indian cooking requires main ingredients to be cooked with thick julienne of purple/red onions sauted with a touch of malt vinegar. We decided to offer this dish from the miniscule Anglo-Indian community of Mussoorie in the Northern hills with finger-cut white potatoes, ginger, garlic, tomatoes, and a house blend of garam masala spices. Cooked in a heavy iron vessel, this tangy dish is served with Basmati rice, daal and salad.

Coorg or Kodagu is one of the smallest districts of Karnataka State in the South of India. Blessed with excellent weather, top class coffee cultivation, spices like black peppers, cardamoms and cinnamon. The offered dish is prepared with a wet masala prepared by hand grinding coriander seeds, coriander, poppy seeds, fresh coconut, cloves, cinnamon roasted garlic and red onions. The wet masala base is tempered with curry leaves and the leg of lamb cubes are added along with chopped tomatoes, lemon juice and fresh coconut milk. This superb dish is simmered on a low heat for about two hours and served with premium Basmati rice and salad.

This classic and elaborately prepared dish from the Avadhi cuisine of Lucknow in North, is prepared with red onions, vine-ripened tomatoes, saffron, black cumin seeds, hung yogurt, garlic, ginger and fragrant spices. Once the base curry is ready, we add to it the chunks of catfish and simmer until well-tempered. Served with basmati rice and salad.

Curries made by using paneer Indian cottage cheese are found almost all-over Northern India. The offered dish is prepared with homemade paneer cottage cheese cubes, diced carrots and green peas. The base gravy is made with red onions, garlic, ginger, tomatoes flavored with tempered cumin seeds and freshly ground garam masala blend of eighteen spices. The main ingredients like green peas, diced carrots and paneer cheese cubes are added to the base masala and sauted over a high heat. Served with Basmati rice and salad.

Whole black eye peas a.k.a. Lobhiya is grown all over India and provide the most needed proteins to the vast vegetarian population. The offered dish comes from the rural, wholesome cuisine of North-West India. The combination of black eye peas with vegetables like blue lake beans, carrots, cauliflowers, lotus roots, bell peppers, mushrooms, brussel-sprouts, zucchini and red creamer potatoes will satisfy your taste buds and provide you with the excellent source of proteins. The base curry is prepared with several spices, fresh ripened tomatoes, red onions, pastes of ginger and garlic. Served with Basmati rice and salad.

This excellent vegetable-balls curry is prepared by mashing several vegetables like cauliflowers, potatoes, bell peppers, carrots, lotus roots, blue lake beans and four types of melon seed kernels, chickpea flour and fragrant spices. The mashed vegetables are rolled into small balls and fried to make kofta balls. These delicate kofta balls are then added and simmered in a smooth gravy made with cashew paste, red onions, coconut milk, saffron, vine ripened tomatoes, a blend of about 18 spices, garlic and ginger pastes. Served with Basmati rice and salad

Leg of naturally grown California lamb in spicy coconut & ginger based gravy. Specialty: Tamil Nadu, India) This delicacy from Tamil Nadu, South India, is one that is rarely found in the menus of Indian restaurants here or in India. Unlike other recipes, the leg of lamb cubes are kept soaked in coconut milk overnight without adding any spices or even salt. The marinated lamb is sauted with cracked black peppers; fennel seeds, curry leaves, red onions, ginger, garlic and a blend of several roasted and ground spices. Served with basmati rice and salad.

Tikka Masala sauce contains three great tastes of Indian cuisine in one; tandoori barbecue flavor, smooth nutty curry, taste of fresh vine ripened tomatoes, purple onions and several aromatic spices. The lean meat from the fresh leg of domestic lamb are ground and mixed with several spices and formed into meat balls and fried to get some firmness. These koftas are added to simmer in slow cooked tikka-masala gravy of tomatoes, red onions, garlic, ginger, saffron, cashews, cardamoms, white pepper and cumin powder. Served with basmati rice and salad.

This delicacy represents a unique way of cooking by continuously stirring the ingredients in a wide mouth vessel kadhai on a high heat to quickly seal the flavors. Naturally grown, fresh chicken is cooked in a heavy open mouth iron vessel with dozens of Indian spices, tomatoes, julienne of bell peppers, ginger, garlic and red onions. The gravy of this dish comes from the tomatoes as no water is used in this cooking. Served with basmati rice and salad.

The farm raised chunks of catfish kept dry marinated in freshly ground mixture of over a dozen spices and added to a curry prepared with garlic, ginger, red onions, and the paste of fresh tomatoes. Served with Basmati rice and salad.

Naturally grown, fresh California lambs leg is first cut into cubes and rubbed with spices like turmeric, dry coriander, cardamom powder, black pepper and fresh paste of garlic and kept aside for a couple of hours. The base is prepared with red onions, ginger, tomatoes, a blend of garam masala spices in a heavy pot until it turns golden in color. The spice-rubbed leg of lamb cubes are added to the pot and sauted for a while. The heat is reduced, and the pot is covered with a very heavy lid and sealed with wheat dough around it so that no aroma is lost with escaping steam. This process is called dum. Served with basmati rice and salad.

The fresh leg of lamb meat cooked with herbs and spices like saffron, mace, fennel seeds, cloves, cardamoms, dry rose petals, and ratanjyot, a very special spice from India which imparts natural color to the food prepared with it. Other ingredients used are red onions, ginger, garlic, plain yogurt and tomatoes. A balanced use of over 18 spices in this preparation adds subtle but distinct flavor to the juicy cubes of Boston butt part of Berkshire prime pork. Served with Basmati rice and salad.

A popular Indian comfort food prepared during winters in Northern India. The quarters of bone-in free range chickens are marinated with garlic, ginger, and a blend of ground spices. The base is prepared with three kinds of lentils, Basmati rice, garlic, ginger, tomatoes, red onions and whole mix of spices. The baked chicken quarters are added to the base and slow cooked until well-tempered. This nutritious and much sought-after dish is served in a bowl with tangy tomato and mint chutneys.

The historic Jewish Town grew up here in Cochin around a small synagogue in 13th century. This recipe for cooking this chicken comes from an elderly resident of the local Jewish community whose most young people have migrated to Israel now. The boneless range-free chicken is sauted with fresh curry leaves, garlic and black pepper and set aside. The base curry is prepared with red onions, ginger, tomatoes, fresh turmeric, and tamarind pulp. The chicken is added to the base and sauted until well-tempered. Served with Basmati rice and salad.

Baby size white creamer potatoes are pierced and soaked in water before sauting with cumin seeds, rock salt and pomegranate seed powder. The half-cooked potatoes are removed from the stove and kept aside. The sauce is cooked with ripened tomatoes, red onions, ginger, garlic, and a blend of garam masala spices. Once the gravy is well cooked and reddish in color, the creamer potatoes, green peas and chopped oriental basil are added and simmered. Served with Basmati rice and salad.

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.

The base for the offered dish is prepared with red onions, garlic, ginger, tomatoes, sesame paste, asafetida, and a specially prepared blend of roasted spices. The coarsely chopped baby dill herb and fresh vegetables like blue lake beans, bell peppers, red creamer potatoes, cauliflowers, Brussels sprouts, lotus roots, plantains and carrots are sauted in the base curry until well done. Served with Basmati rice & salad.

Punjabi style garbanzo beans & potatoes curry with Basmati rice.

A rare dish found mostly in the homes of gourmet Nawabs of the royal city of old Hyderabad in the South. The meat is first half boiled with a bouquet garni consisting of spices like dry roses, sandal powder, cardamoms, bay leaves, cloves, black pepper corn, nutmeg and cinnamon in a muslin cloth tied with a string. Once the meat is softened, we add it to a special base prepared with red onions, garlic, ginger, vine ripened tomatoes, roasted & ground chickpeas, lemon juice, fresh mint and coriander. This flavorful delicacy is served with Basmati rice and salad

Shabdeg (means a dish that is slow cooked overnight) prepared by placing the cooking pot over the dying heat of tandoori oven in a classic, slow cooking method. The ingredients like saffron, rattan jot, a bark like spice, plain yogurt, fennel seed powder, asafetida, ginger powder, fresh dill, saffron, red onions, peeled & sliced turnips, vine ripened tomatoes, garlic and ginger are added to the deg along with lean chunks of meat from the leg of Napa Valley lamb. Finally, the dish is tempered with black cumin seeds & served with Basmati rice and salad.

The offered chicken dish is prepared in a typical, Punjabi style but the taste is as sophisticated as you could imagine. The base is prepared by using the smallest possible amount of oil as the dish has to be cooked in the fat released by the chicken through the proper heat control. The base is made with ingredients like, chopped red onions, garlic, ginger, coriander powder, cumin powder, whole cumin, fennel, fenugreek and onion seeds and tomatoes. Once the base is well done and dark red in color, we add the boneless free-range chicken pieces and sauted until well-tempered. Served with Basmati rice and salad.

A popular Indian comfort food prepared during winters in Northern India with different meats and seafood. The chunks of farm raised catfish are marinated with garlic, ginger, and a blend of ground spices. The base is prepared with three kinds of lentils, Basmati rice, garlic, ginger, tomatoes, red onions, and whole mix of spices. The baked chicken quarters are added to the base and slow cooked until well-tempered. This nutritious and much sought-after dish is served with tangy tomato and mint chutney

This dish comes from the cuisine of Chettiars an adventurous business community of South India spread across the states of Tamil Nadu parts of Kerala. The fresh vegetables like - plantains, red creamer potatoes, blue lake beans, lotus roots, cauliflowers, plantains, bell peppers and carrots - are marinated in the mix of turmeric, coconut and ginger paste and kept aside for a few hours. The base is prepared with fresh curry leaves, cloves, roasted Urad (lentil) powder, black pepper, fennel & mustard seeds, cinnamon, red onions, garlic & vine ripened tomatoes. Served with Basmati rice & salad.

One of the most interesting destinations to India, Rajasthan, has equally interesting cuisine like its history, people and architecture. Prime leg of Napa Valley grown natural lamb meat cut into cubes and marinated overnight with the spices like saffron, ground coriander, white pepper, ground mace, nutmeg, paste of garlic, ginger and red onions. Cooked along with the marinade and fenugreek leaves in a heavy wok called Kadhai until oil separates from the mass and then tempered with roasted cumin. Served with prime quality, Basmati rice and salad.

This very popular lamb delicacy comes from the royal city of Hyderabad in the South. The large slices of lamb-shanks are kept refrigerated overnight before cooking in a gravy prepared with tomatoes, red onions, garlic, bay leaves and a blend of freshly ground fragrant spices like cardamoms, nutmegs, cloves, cinnamon, saffron and allspice. The dish is very popular during winters as it brings the warmth to body with bone marrow of boney shanks. Served with Basmati rice and salad.

This South Indian version of famous Korma is tangy, smooth, and spicy at the same time. The elaborate preparation started with marinating fish in coconut milk, roasted mustard seeds and curry leaves. The base gravy is prepared with red onions, garlic, ginger, cashew paste, asafetida herb, fenugreek seeds, black cardamom, ground cumin and coriander seeds, freshly made tamarind water, tomatoes and rock salt. The marinated catfish added to the base gravy, simmered until well-tempered and served with basmati rice and salad.

Marinated prime Boston-butt of Berkshire pork cooked in a Goan style tangy curry.

This delicious dish comes from an erstwhile princely state of Rampur in the North Indian state of Uttar Pradesh. This dish is prepared by dry marinating leg of lamb cubes in a mixture of sandalwood, cardamom & saffron powder, and cumin powder. The base is prepared with red onions, paste of almonds and melon seed kernel, garlic, tomatoes, and a blend of garam masala spices. The lamb is added to the base and sauted until well-tempered. Finally, the julienne of ginger are added to the cooked lamb as a final tempering. Served with Basmati rice & salad.

Authentically prepared leg of lamb cubes from the hub of South Indian cuisine Hyderabad. Rarely found in the inner bazaars of old Hyderabad city, this is favorite among gourmands who want to balance out meats and vegetables. The base masala is prepared with red onions, garlic, ginger, tomatoes before adding the freshly made coarse puree of spinach and mustard greens along with the cut shanks of lamb. Slow cooked for a couple of hours and tempered with a roasted blend of garam masala spices. Served with basmati rice and salad.

This dish from the miniscule Anglo-Indian community of Mussoorie in the Northern hills is prepared with the tandoor-grilled, bone-in free range chicken thighs. The base is prepared with red onions, ginger, garlic, tomatoes, and a house blend of garam masala spices. The grilled chicken thighs are cut and added to the base along with large julienne of purple onions and bell peppers. Cooked in a wok-like heavy iron vessel this tangy dish has hints of malt vinegar, and light green chilies. Served with Basmati rice and salad.

Chunks of freshwater Catfish are dry marinated with a fine powder of aromatic spices and flash tempered over a high heat to half cook. The Korma sauce is prepared with minced red onions, paste of almonds & coconuts, hung yogurt, garlic, ginger, and tomatoes. The previously tempered catfish chunks are added to this buttery sauce and simmered until oil separates from the mass. Served with basmati rice and salad.

There are dozens of kofta curries one can find in Indian cuisine. The cylinder-rolls are formed by mashing paneer cheese, boiled cauliflowers, potatoes, carrots, beans, fresh mint, cumin seeds and a blend of over two dozen spices. The rolls are semi- fried and added to simmer in a gravy prepared with red onions, ginger, garlic, tomatoes, cashew paste, mint and over two dozen of freshly blended aromatic spices. Served with Basmati rice and salad.

Punjabi people from North-West India have a no non-sense, basic style of cooking with plenty of onions and twice as much fresh tomatoes along with hand-ground paste of ginger and garlic. Almost all Punjabi dishes are cooked with the four above mentioned ingredients but the difference in taste comes from the cooking utensils (clay, iron, copper, brass plated with nickel) and addition or deletion of several spices. We have chosen fresh button mushrooms and green peas to cook in this style. The roasted blend of Punjabi spices is added towards the end. Served with Basmati rice & salad.

The name of this dish is derived from Gandhar of ancient times and modern day Kandhaar, a place famous for its superb quality pomegranates. Rich in antioxidants, pomegranates support our digestive health by increasing the level of gut bacteria. Indian chefs have adapted pomegranate to cook delicious vegetarian and non-vegetarian dishes. Leg of lamb cubes are marinated in pomegranate juice and then tempered in the base of red onions, garlic, ginger, tomatoes, and our own blend of aromatic masala spices. Served with Basmati rice and salad.

Perhaps the most popular chicken curry in Northern India Butter Chicken tops the menu of most restaurants. The quarters of free-range chicken are marinated and baked in the tandoori oven and added to a butter smooth gravy prepared with cashews, red onions, garlic, ginger, a blend of eighteen spice garam masala and simmered on a low heat. Served with Basmati rice and salad.

This vegetarians delight is our Chefs original creation. The stuffing is prepared with grated paneer cheese & peas tempered in a spiced onions, garlic, ginger, and tomatoes base. Skewered and baked in Tandoor with a sprinkle of mozzarella when ordered. Served with Tikka masala sauce, basmati rice and spring mix salad.

This classic and elaborately prepared dish from old time Lucknow is cooked in two stages. At first, the ground fresh Napa Valley leg of lamb is mixed with dozens of spices, crushed onions, garlic and ginger to create soft and juicy dumplings. In the second stage the Rogani base is prepared with very special ingredients like saffron and rattan jot, a bark like spice, red onions, vine ripened tomatoes, garlic and ginger. Once the base curry is ready, we add the previously prepared lamb dumplings and cook until desired. Served with prime quality, organic Basmati rice and salad.

It does not matter how many times you visited the historic city of Hyderabad in the South of India, it would be incomplete if you have not tasted one of its most important style of cooking Salan with equally famous biryanis. We have used prime quality eggplants & white potatoes to prepare this dish. The base is prepared with tamarind, freshly made paste of coconuts, poppy and sesame seeds, curry leaves, onion seeds, cumins, vine ripened tomatoes, garlic, ginger pastes and red onions. Served with Basmati rice and salad.

The offered dish has been taken from the sub-cuisine of Keralite Muslims in the South, also known as Moplas. The ingredients like chunks of fresh leg of lamb meat, fennel powder, cloves, cardamom, crushed coriander seeds, ginger, garlic are ground to a smooth dough and formed into round balls. The second process is to prepare the gravy with minced red onions, ground cumin seeds, garlic & ginger paste, tamarind, fresh curry leaves, coconut paste, tomatoes and a freshly prepared South Indian blend of spices. The previously prepared lamb meatballs are added to the gravy and simmered until the desired temperament, color and taste is achieved. Served with Basmati rice and salad

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.

The offered dish has been taken from the thriving and prosperous Parsee or Zoroastrian Community of Bombay who settled in India centuries ago to survive the Islamic persecution in Persia. The leg of California lamb are cut in to cubes to marinate in the base of roasted red onion, garlic & ginger pastes, yogurt, ground cinnamon, nutmegs, mace, cloves & cardamoms and vinegar. The marinated lamb is sauted along with freshly made tomato paste until well-tempered. Served with Basmati rice and salad.

The free range, naturally grown chicken legs are marinated overnight in the mix of garlic, ginger, yoghurt, vinegar, and several spices. The marinated drumsticks are baked in tandoori clay oven on skewers and added to base gravy prepared with red onions, garlic, ginger, cashew paste, butter, yogurt, tomatoes, and a blend of eighteen spices. Served with basmati rice and salad.

The round dumplings are formed by mashing freshly curried vegetables like cauliflowers, potatoes, carrots, beans, potatoes, and a fragrant blend of spices. The dumplings are fried and added to simmer in a gravy prepared from red onions, ginger, garlic, tomatoes, cashew paste, hung yogurt, saffron, mint and garam masala spices. Served with Basmati rice and salad.

This dish is said to be originating from the Hindu temples of South India where devotees bring their fresh and first harvest to offer to the deities. Prasada, as it is considered after presenting to the deities, the priests were in dilemma as they did not know what to do with the large and different kind of such offerings. They started cooking all kind of offered vegetables into a stew like dish with coconut oil & coconut milk as the base. Today this dish is known as Aviyal and slightly improvised by the master chefs. A must dish for vegetarians, contains carrots, plantains, blue lake green beans, red creamer potatoes, eggplants, lotus roots, cauliflower, red bell peppers, mustard seeds, onions, garlic & ginger. Served with Basmati rice and salad.

The taro roots or Colocasia is thought to have originated in Indo-Malayan region and fourteenth most consumed vegetable in the world. The offered dish is influenced by the Chitinad style of cooking with whole spices and ingredients like crushed black peppers, garlic, cloves, whole cinnamon sticks, cardamom pods, fresh turmeric, cumin powder, fresh coriander and red onions. The leg of lamb is first tempered with mustard seeds, curry leaves and a touch of asafetida spice and then gradually cooked by adding the rest of ingredients. When the lamb is almost cooked the cubes of taro roots are added and simmered over low heat. Served with Basmati rice and salad.

The Kashmiri walnuts, pine nuts, almonds and saffron have permanent place in the sophisticated Wazwan cuisine of this region. This classic dish is taken from the old Kashmiri style of preparing dishes with in the paste of walnuts, , saffron, asafetida, ground fennel seeds, powdered dry ginger, roasted red onions, yogurt, black cumin seeds and garlic. The boneless thighs of free-range chickens is sauted in the thick base at a low heat range until well-tempered. Served with basmati rice and salad.

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.

The dry marinated chunks of Rock-Cod fish are sauteed in the pured base of fresh spinach, green mustard, red onions, tomatoes ginger, garlic and Punjabi style roasted spice blend. Served with basmati rice and spring mix.

Spice-marinated, Lamb loin chops slow baked in Tandoori oven. Served with tempered Daal, condiment, basmati rice & salad.

This recipe of nutritious and tasty dish has been taken from the villages of Haryana.. The cubed Yukon potatoes are sauteed in the base masala of garlic, ginger, red onions, and tomatoes tempered with roasted and ground blend of spices. Thoroughly washed leaves of baby spinach added at the end and sauteed over a high heat to seal the flavors. Served with Basmati rice and salad.

Fresh button mushrooms are cleaned and sauted with a touch of butter and kept aside for later use when slightly brown in color. The base sauce is prepared with poppy seeds, almonds, melon seeds, tomatoes, ground coriander, ground white pepper, mace, garlic paste, crushed ginger, vine ripened tomatoes and red onions. Traditionally this base sauce is used to prepare the lavish chicken and lamb dishes but we are using it to provide you a greater taste in the pure vegetarian dish. Served with Basmati rice and salad.

This classic Kerala dish is prepared with the vegetables like red creamer potatoes, mushrooms, red bell peppers, blue lake beans, eggplants, lotus roots, plantains, fresh raw mangoes, Urad beans or lentils in the base created with big julienne of red onions, garlic, ginger, tomatoes, fresh curry leaves, mustard seeds, fenugreek seeds, cumin seeds, asafetida, coriander seeds and several other spices. Served with Basmati rice and salad.

Prime quality, Berkshire pork, baby back ribs are marinated in a tangy mix of ground spices, yogurt, vinegar, garlic, and ginger.

Mattar Paneer, probably, is the most popular curry found almost all over India. The base is prepared with roasted cumin seeds, freshly ground garam masala, tomatoes, and then green peas and paneer cheese cubes are added for stir frying on high heat. Served with Basmati rice and salad.

One of our very popular vegetarian dishes, the Vegetable Shabnum is prepared with fresh vegetables like cauliflowers, carrots, oriental basil, lotus roots, blue lake beans, red creamer potatoes, plantains, Brussels sprouts, mushrooms and corn kernels. All the ingredients are sauted with the paste of garlic, ginger, red onions, tomatoes, cashew paste and a freshly ground blend of several fragrant spices. In this one dish you can enjoy the taste, freshness of vegetables with all the nutritious qualities intact. Served with Basmati rice and salad.

This old Hyderabad delicacy is popular among gourmands who want to balance out between meats and vegetables. The key to impart a distinguish flavor is to cook the lamb along with freshly chopped baby spinach. The base gravy is made with fresh tomatoes, red onions, garlic, ginger, cumin seeds, turmeric and roasted Hyderabadi masala spice mix. The boneless leg of lamb cubes are added to the base gravy and sauted along with coarsely chopped spinach until well-tempered. Served with Basmati rice and salad.

Perhaps the most popular chicken curry in Northern India. Muragh Makhani or Butter Chicken tops the menu of most of the restaurants. The free-range quarters of 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, a blend of our own eighteen spice garam masala and simmered on a low heat. Served with Basmati rice and salad.

The offered vegetable-balls dish is made of mashed vegetables and chickpea flour and blend of several South Indian spices. The base curry is prepared with garlic, ginger, red onions, tamarind paste, tomatoes, toor lentils, mustard seeds, coconut and curry leaves. The vegetable balls are simmered in this curry before serving with Basmati rice and salad.

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 is added to the base gravy, well-tempered and served with Basmati rice and salad.

This lavish Kashmiri dish is prepared by grinding choice leg of lamb meat and mixing it with spices, garlic, ginger and over one dozen spices before rolling in to dumplings/balls. The curry base is prepared with browned red onions, garlic, ginger, yogurt, fresh tomato paste, saffron, cardamoms, cinnamon, cloves, paste of almonds, cumin, and coriander seeds. Once the base is well done and dark red in color, we add the meat dumplings to it and simmer until oil is separated from the mass. A true classic dish. Served with prime quality Basmati rice and salad.

The offered dish of lamb is more of an exception than norm in Bengali cooking. The cubes of prime quality leg of lamb are stirred fried with the paste of garlic, ginger and red onions along with turmeric powder, salt and bay leaves. When cooked halfway, the vine ripened tomatoes are added with freshly prepared Bengali spice mixture called Panchphora a blend of mustard seeds, fenugreek seeds, onion seeds, fennel seeds and cumin seeds. Served with Basmati rice and salad.

Pomegranate, according to Ayurvedic system provides a good source of antioxidants, vitamins and minerals that are beneficial for overall health and digestion. Indian chefs of bygone era adapted the pomegranate and its juice to cook several vegetarian and non-vegetarian dishes. Chicken in this offering is first marinated in a mix of pomegranate juice, rock salt and ginger paste before sauting in the base prepared with red onions, garlic, cashew paste, tomatoes and our own blend of eighteen spice garam masala blend. Served with Basmati rice and salad.

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.

This dish from the miniscule Anglo-Indian community of Mussoorie in the Northern hills is prepared with the boneless chunks of catfish fillets. The base is prepared with julienne of red onions, ginger, garlic, tomatoes, and a house blend of over eighteen spices. The catfish chunks are added to it and sauted until well-tempered and coated with spices. Cooked in a heavy iron vessel this dish has hints of malt vinegar, mango powder and light green chilies. Served with Basmati rice and salad.

This dish from the miniscule Anglo-Indian community of Mussoorie in the Northern hills is prepared with the boneless chunks of catfish fillets. The base is prepared with julienne of red onions, ginger, garlic, tomatoes, and a house blend of over eighteen spices. The catfish chunks are added to it and sauted until well-tempered and coated with spices. Cooked in a heavy iron vessel this dish has hints of malt vinegar, mango powder and light green chilies. Served with Basmati rice and salad.

This dish comes from Northwestern frontier of India where people prefer their curries to be soupy and like the extra usage of tomatoes, garlic and onions. The masala or base is prepared with the finely chopped red onions, vine ripe tomatoes, garlic, ginger, a blend of over eighteen roasted and ground spices. Once the gravy is dark in color and oil separating, we add the lean cubes of meat from the fresh, naturally grown Napa Valley leg of lamb and saut until well-tempered and half cooked. Finally we add warm water to the pot and simmer all the ingredients on a slow heat. Served with Basmati rice and salad.

This delicacy from Chetinad region of South India, is one that is rarely found in the menus of Indian restaurants here or in India. Minced leg of lamb is sauteed with a blend of spices, curry leaves, roasted chickpeas, garlic and ginger. The cooked mincemeat is then finely grounded like dough to roll meat balls. The meatballs are shallow fried to golden color and added to a gravy made with cracked black peppers, fennel seeds, curry leaves, red onions, poppyseeds & coconut paste, tomatoes, ginger, garlic and a blend of ground spices. Served with basmati rice and salad.

This new addition to our ever-changing menu comes from an erstwhile princely state of Rampur in the North Indian state of Uttar Pradesh. This dish is prepared by dry marinating chicken pieces in a mixture of powdered sandalwood, cardamom, saffron, mace and black cumin seed powder. The curry sauce is prepared with red onions, garlic, ginger, tomatoes, and homemade blend of aromatic garam masala spices. The marinated chicken and fine julienne of ginger is added to the base and sauted until well-tempered. Served with basmati rice and salad.

This popular fresh cauliflowers and potatoes curry is cooked in a heavy iron pan called kadhai the Indian wok. A perfect example of the vivid North Indian vegetarian variety. The ingredients used to prepare this dish are fresh vine ripened tomatoes, red onions, ginger julienne, fresh garlic paste and our own blend of over eighteen spices. The taste of this dish is enhanced by a slight touch of fenugreek herb, roasted and ground cumin seeds, coriander and pomegranate seeds. Served with Basmati rice and salad.

The combination of spices and herbs, if concocted by an expert, brings out not only the best taste but aromas that awaken the appetite. The offered dish is one such example. Prepared with fresh vegetables like cauliflowers, carrots, corn kernels, oriental basil leaves, blue lake beans, red creamer potatoes, bell peppers, zucchini, brussels sprouts and lotus roots. All the ingredients are sauted with the paste of garlic, ginger, red onions, tomatoes, cashew paste and a freshly ground blend of several fragrant spices. In this one dish you can enjoy the taste and freshness of several vegetables with all the nutrients intact. Served with Basmati rice and salad.

Old Delhi prides itself as the melting pot for several regional cuisines and turning them into sophisticated national dishes. The method of pickling meats from Hyderabad and Lucknow cities is combined with the marination style of Punjab to bring out a tangy and smokey taste. The chunks of free-range chicken breasts are marinated overnight in a mix of this pickle-spice blend, yoghurt, red chili paste, raw mango paste, lemon juice, fresh garlic, ginger and malt vinegar. Served with Basmati rice and salad.

The baby spinach is blanched and pureed along with tomatoes and fried red onions. The marinated quarters of chicken are barbecued in tandoor then sauted with butter, garlic, ginger, cumin and added to the spinach puree and slow simmered to perfection. Served with basmati rice and salad.

The prime cubes of Boston-butt part of Berkshire Pork are sauted in the celebrated Goan Vindaloo Sauce prepared from garlic, ginger, red onion, red peppers, malt vinegar, lemon juice and several roasted & ground spices. Served with Basmati rice and salad. Served with Basmati rice and salad.

The creation of a legendary cook of last century who lived in an area called Ballimaran of the oldest part of the capital city. Sauted over medium heat in a heavy wok like Kadhai, this vegetarians delight is prepared with cauliflowers, bell peppers, blue lake green beans, carrots, red potatoes, brussels sprouts, zucchini, lotus roots, mushrooms, plantains, and vine ripened tomatoes. The base for this semi-dry curry is prepared with red onions, garlic, ginger and fenugreek herb. served with Basmati rice and salad.

Indian bitter melon with its own pith & seeds curried with red onions, garlic, ginger, turmeric, and a homemade tangy masala.

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.

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.

This dish comes from Northwestern frontier state of Punjab, where people prefer their curries to be soupy and like the extra usage of tomatoes and red onions. The masala base is prepared with red onions, tomatoes, garlic and ginger paste, cardamoms, black peppercorns, bay leaf, cinnamon, cumin, coriander powder, turmeric, fresh mint and coriander. The leg of lamb cubes are added to the base sauce and cooked to perfection. Served with Basmati rice and salad.

Visit to Goa in the mid-West India would be considered incomplete if you dont get to taste one of the Vindaloo curries this state has to offer. The base sauce is prepared from garlic, ginger, red onion, red chilies, freshly pured tomatoes, mustard seeds, malt vinegar and several ground spices. The vegetable balls are made with boiled, mashed and spiced vegetables like cauliflowers, potatoes, blue lake beans, plantains, zucchini and carrots. Served with Basmati rice and salad.

Seabass (6oz) kept dry marinated in freshly ground mixture of about a dozen spices and added to a curry prepared with garlic, ginger, red onions and the paste of vine-ripened tomatoes. Served with Basmati rice and salad.

Catfish kept dry marinated in freshly ground mixture of about a dozen spices and added to a curry prepared with garlic, ginger, red onions and the paste of vine-ripened tomatoes. Served with Basmati rice and salad.

This dish with a authentic, rural flavor of rural Punjab in the North is prepared with bare minimum possible, basic spices to keep the tastes of vegetables used intact. The chopped red onions, ginger, crushed garlic, ripened tomatoes are sauted with freshly roasted and ground cumin & coriander seeds, black cardamoms, black peppers, mango powder and cinnamon. Once all the ingredients are well tempered and turn in to a thick base the diced vegetables like red potatoes, blue lake beans, carrots, lotus roots, plantains, red & green bell peppers, zucchini, turnips and corn kernels are added and cooked until well coated with the base curry. Served with basmati rice and salad.

This vegetarian delicacy from the Kashmir valley in the North India has a special place in Kashmiri Hindu weddings. The lotus roots are skinned, sliced and slow boiled until soft and dry marinated with ground Kashmiri spices. The second step is to temper freshly chopped baby spinach and mustard greens in a base of garlic, ginger, asafetida, ground fennel seeds, cumin and sun-dried coins made of Kashmiri spices from India. Once the greens are tempered the sliced lotus roots are added and sauted until greens are pureed. Served with Basmati rice and salad.

Medhu Vada, a very popular south Indian dish. Three crispy from outside and soft inside donut shaped lentil dumplings served in a tangy masala Sambar curry made with toor lentils, vegetables, baby onions, drumsticks, curry leaves and tamarind. This protein rich, gluten free dish served with tomato and coconut chutneys.

To prepare this dish we sauted the cubes of peeled white potatoes with cumin seeds until half cooked and kept aside. The base is prepared with red onions, garlic, ginger & tomatoes and blend of spices. The half-cooked potatoes & chopped blue lake green beans are added to this base and cooked until done. This simple and nutritious dish is served with Basmati rice and salad.

Specialty Bread : Gluten-Free, chickpea flour bread flavored with fenugreek herb and onions. Shallow cooked on iron grill. Gluten Free.

Specialty bread. Turmeric has been used in Indian cuisine to ward off viruses, inflammation and as general health tonic for ages. Tandoor based naan is garnished with freshly chopped pickled and lightly spiced fresh turmeric.

Specialty bread. white flour tandoori bread, dough is prepared by using yeast, milk, yogurt, salt. Stuffed with grated and Indian spiced mozzarella cheese and garnished with minced garlic. Serves as good appetizer also.

White flour tandoori bread, prepared by using yeast, milk, yoghurt, salt and stuffed with mashed potatoes and green peas flavored with tangy spices.

White flour tandoor baked bread, prepared by using yeast, milk, yoghurt, salt and stuffed with spiced mashed potatoes and green peas.

Tandoori white flour bread prepared by using yeast, milk, yogurt, salt and stuffed with spiced green peas.

tandoori white flour bread, prepared by using yeast, milk, yoghurt, salt and garnished with chopped garlic and oriental basil.

Tandoor baked white flour bread garnished with freshly minced garlic.

white flour, tandoor baked bread garnished with freshly chopped red onions and jalapeno chilies.

White flour tandoori bread, garnished with fresh grated coconut and mint.

Tandoor baked white flour bread. Traditional. No flavors or spice added.

A griddle-cooked, whole wheat bread flavored with freshly chopped jalapenos.

The simplest and healthiest of Indian whole wheat breads baked in tandoori oven. Just water and whole wheat flour.

a griddle-cooked, whole wheat bread flavored with the paste of spiced and pickled raw mangoes.

A whole-wheat, griddle-cooked bread stuffed with boiled and spiced chickpeas.

white flour tandoori bread, garnished with nigella and onion seeds.

White flour tandoori bread flavored with chopped cilantro and fresh mint

Griddle cooked whole-wheat bread stuffed with mashed and spiced potatoes.

Griddle cooked; whole wheat bread flavored with freshly chopped spring onions.

White flour, tandoori, bread garnished with freshly chopped garlic & oriental basil.

Tandoori white flour bread, prepared by using yeast, milk, yoghurt, salt and garnished with chopped baby dill and ginger.

Tandoori white flour bread, prepared by using yeast, milk, yogurt, salt, and garnished with cilantro, red onions, and tangy spices.

white flour tandoor baked bread, prepared by using yeast, milk, yoghurt, salt and stuffed with fenugreek herb flavored potatoes

Whole wheat, griddle cooked bread flavored with freshly chopped spinach.

Griddle cooked, four-layered whole wheat bread flavored with butter

White flour tandoori bread, garnished with freshly crushe black peppercorns.

White tandoor baked white flour bread, garnished with chopped ginger & fenugreek herb.

White flour tandoori bread, prepared by using yeast, milk, yoghurt, salt and garnished with chopped green onion chives.

The dough for this white flour bread is prepared with milk, yogurt, yeast and garnished with poppy, sesame and nigella seeds.

White flour tandoori bread, prepared by using yeast, milk, yoghurt, salt and garnished with chopped garlic and chives

Griddle-cooked, whole wheat bread flavored with spiced corn kernels

Whole-wheat, griddle-cooked bread stuffed with herbs & spiced flavored basmati rice.

White flour, tandoor baked bread garnished with fenugreek herb.

Whole wheat, griddle cooked bread flavored with oregano seeds

Four-layered, whole-wheat, griddle-cooked bread stuffed with grated and spiced zucchini

White flour tandoori bread, garnished with freshly grated jalapeos

The dough for this white flour bread is prepared with milk, yogurt, yeast and garnished with freshly grated ginger & fresh mint leaves

Four layered, whole-wheat, griddle-cooked bread stuffed with fenugreek herb flavored mashed potatoes.

White flour tandoori bread, garnished with freshly chopped baby dill herb.

White flour tandoori bread, garnished with crushed coriander & cumin seeds.

White flour tandoori bread, prepared by using yeast, milk, yoghurt, salt and garnished with chopped red onions, mint, jalapeno and tangy spices.

The dough for this white flour bread is prepared with milk, yogurt, yeast and stuffed with spiced green peas.

White flour, tandoori, bread flavored with freshly chopped garlic and oriental basil

A griddle-cooked, whole wheat bread flavored with freshly grated coconut

White flour tandoor baked bread garnished with poppy, sesame and nigella seeds.

A griddle cooked whole wheat bread flavored with freshly chopped green & red onions.

White flour, tandoor baked bread garnished with chopped ginger and jalapeno chilies.

Tandoori bread garnished with freshly grated and pickled turmeric and mint.

Tandoori bread flavored with mozzarella and oregano herb.

Griddle-cooked whole wheat bread flavored with freshly grated and spiced zucchini.

Whole wheat griddle cooked bread flavored with mashed and spiced green peas.

White flour, tandoor baked bread garnished with chopped mint leaves

Tandoori white flour bread, prepared by using yeast, milk, yoghurt, salt and garnished with chopped button mushrooms.

White flour tandoori bread garnished with sesame seeds

Griddle cooked whole-wheat bread stuffed with mashed and spiced peas and potatoes.

Griddle cooked; whole wheat bread flavored with freshly grated & spiced daikon.

Tandoori white flour bread, prepared by using yeast, milk, yogurt, salt and garnished with chopped baby spinach and red onions.

An white flour, tandoori bread garnished with cilantro and coriander seeds.

A whole-wheat, griddle-cooked bread stuffed with grated and spiced cauliflowers

Griddle cooked whole wheat bread stuffed with paste of mango pickle flavored mashed potatoes.

Deep fried bread made from raised white flour flavored with oregano seeds.

Whole- wheat griddle cooked bread stuffed with spiced basmati rice and grated coconut.

White flour tandoori bread, garnished with freshly chopped garlic and garlic chives.

Tandoori white flour bread, prepared by using yeast, milk, yoghurt, salt and stuffed with grated & spiced cauliflowers and crumbled Indian paneer cheese.

Tandoori white flour bread, prepared by using yeast, milk, yogurt, salt and stuffed with mashed potatoes flavored with chopped red onions, herbs, and spices.

White flour tandoori bread, garnished with freshly chopped garlic and garlic chives.

White flour, tandoor baked bread garnished with chopped oriental basil

Griddle cooked bread made by blending whole wheat & chickpea flours with red onions

Tandoori white flour bread prepared by using yeast, milk, yogurt, salt and garnished with tangy, mango pickle flavored chopped red onions

White flour, tandoor baked bread garnished with freshly grated and spiced coconut.

Tandoor baked, whole-wheat bread stuffed with mashed and spiced potatoes.

Tandoori white flour bread, prepared by using yeast, milk, yoghurt, salt and stuffed with boiled mashed and spiced chickpeas.

Griddle cooked whole-wheat bread stuffed with mashed and spiced black-eye peas.

White flour bread, garnished with chopped green onions.

Tandoori white flour bread, prepared by using yeast, milk, yoghurt, salt and stuffed with mashed and spiced garbanzo beans.

A tandoori white flour bread, prepared by using yeast, milk, yoghurt, salt and garnished with freshly grated coconut and chopped oriental basil.

White flour bread, garnished with chopped garlic & ginger.

A tandoori white flour bread, prepared by using yeast, milk, yoghurt, salt and stuffed with chopped & spiced onions.

Griddle cooked whole-wheat bread stuffed with mashed spiced potatoes and onions.

A white flour bread, garnished with chopped cilantro, red onions and cumin seeds.

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!

Prepared like Roomali Roti, except the dough is lightly flavored with fenugreek herb.

A whole wheat, griddle cooked bread flavored with red chili flakes.

A white flour, tandoori, bread garnished with chopped and spiced ginger.

Griddle cooked, whole wheat bread stuffed with grated, spiced carrots and daikon/raddish

White flour, tandoor baked bread garnished with baby dill and ginger.

White flour tandoor baked bread, garnished with white poppy seeds.

A tandoori white flour bread, prepared by using yeast, milk, yoghurt, salt and garnished with chopped red onions, mint and tangy spices.

A whole wheat, griddle cooked bread flavored with grated and spiced green papaya.

A white flour, tandoori bread garnished with chopped baby dill herb.

Prepared from home-set yogurt, sugar, milk and natural screwpine flower kewara essence and premium quality mango juice.

Indian tea. Chai is the most commonly enjoyed and offered drink of India. Prepared with cardamom, other spices and fresh milk. Available ice chilled also.