Base Camp Menu

Minced chicken, chives, onion, and sesame oil.

Finely chopped zucchini, cabbage, spinach, and onion.

Pork belly seasoned with chili powder, masala, and ginger-garlic paste; a house favorite.

Lamb marinated overnight with cumin, coriander, and ginger garlic paste—served with tangy cucumber and tomato achar.

Soft and tender pork ribs, tossed in tangy spicy homemade red chili and tomato sause.

Fried chickpea battered fritters with red onion, shishito peppers, and cilantro.

Chickpea battered cauliflower fried with sesame seed, and curry leaves.

Organic broccoli with roasted garlic and chili.

potato patties made with seasoned potatoes, cumin and coriander. served with side on garbanzo beans mint sauce and tamarind sauce

Vegan.

Traditional white floor bread topped with seasoned garlic baked in clay oven.

Vegan.

Vegan.

Strips of chicken thighs coked in a decadent cream sauce with home roasted spices, a delightful treat.

Bone-in goat from Sacramento cooked with ginger garlic, tomato, onion and garam masala.

Creamy black lentils cooked with ginger, garlic, toasted cumin, and heavenly spices.

Black chickpeas and pumpkin cooked with a house blend spice and chipotle chili—this light nourishing dish is usually enjoyed during fasting.

Asian eggplant cooked with ginger garlic paste, onion, and roasted spices.

Paneer, cow cheese, is cooked with green peas in a savory tomato and onion gravy.