Breads of India Menu

Vegan, Vegetarian. Two traditionally prepared, deep fried patties stuffed with spice tempered potatoes and green peas. Served with mint and tamarind chutneys.

Vegan, Vegetarian. Gluten free. Deep fried vegetable fritters made chickpea flour, pomegranate, cumin, coriander seeds and fenugreek.

A savory blend of ripe tomatoes, traditionally mixed with a variety of spices, creating a thick, rich condiment.

Rich, creamy tomato-based sauce with a blend of aromatic spices and tender chunks of marinated meat.

Premium Basmati rice tempered with cumin seeds.

Vegan, Vegetarian. Fresh turmeric pickle prepared in traditional tangy masala spices

Smoothed homemade plain yogurt with boiled, diced and lightly spiced with roasted masala powder.

Vegan, Gluten free. Smoothed homemade plain yogurt with grated cucumbers lightly spiced with roasted cumin powder.

Gluten free. Two crispy lentil wafers baked in the tandoori oven. Gluten free.

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.

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.

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. 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 sautéed 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 sauté 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.

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

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 sautéed 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 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 sautéed 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.

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 sautéed until greens are pureed. Served with Basmati rice and salad.

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

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

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

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

Flaky, buttery Indian flatbread, a versatile accompaniment for curries and dips.

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

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

Tandoor baked white flour bread garnished with freshly minced garlic.

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

whole-wheat, griddle-cooked bread flavored with freshly chopped baby spinach .

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

Tandoori bread flavored with mozzarella and oregano herb.

Goa differs from other coastal areas of India because of a strong Portuguese influence on its culture, cuisine and architecture. Vasco da Gama’s ship arrived here in the late fifteenth century with an aim to control the spice route to the West. However, the Portuguese captured Goa by the turn of the century and became the chief spice traders. Vindaloo curry is considered the “national” dish of this region and can be prepared using pork, lamb, chicken, fish or prawns.

Saag is one of the most popular dishes from the North Western frontier state of India, Punjab. Base is prepared by boiling un-stemmed and thoroughly washed baby spinach & mustardgreens, chopped red onions, garlic and ginger paste. The boiled greens are mashed into a coarse puree and then tempered with roasted and ground spices like coriander & cumin seeds, black pepper, whole red chilies, asafetida and a pinch of home-made garam masala spices.

Vindaloo Lamb Kofta (Ground leg of lamb meatballs cooked in a spicy Vindaloo sauce. Specialty: Goa, India) 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 sautéed with spicy tomatoes. Served with Basmati rice and salad.

(Boneless, free range chicken cooked in a curry flavored with fenugreek seeds & mango powder. Specialty: Rajasthan, India) 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 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 are added to the base gravy, well-tempered and served with Basmati rice and salad.

This very popular dish has taken over England so overwhelmingly that more than twenty tons, according to a British trade magazine, of this preparation is being sold through the restaurants and supermarkets every month! Anglo-Indian in nature, the origin of this dish is attributed to master chefs of British Raj in India. It contains three great tastes of Anglo-Indian cuisine in one — barbecue flavor from the clay oven roasting, smooth cashew paste for mildness and traditional Indian taste from fresh vine ripened tomatoes, purple onions and several aromatic spices. The breast pieces of naturally grown, free range Napa Valley chicken are marinated overnight in a spiceful saffron, yoghurt, garlic, gin- ger base marinade. The marinated chicken breast chunks are skewered and baked in the clay oven to impart a distinct smoky flavor Finally, the roasted chicken cubes are added to a specially prepared masala gravy of cashew paste, tomatoes, red onions, garlic, ginger, saffron, cardamoms, white pepper and shah jeera cumin, cloves, cinnamon, star anise powder. Served with Basmati rice, salad, baked lentil cracker papadum, daal, and mint chutney.

Rajasthan - the vibrant desert state o Northwest India is world renowned for its palaces, mansions, fairs and colorful fabrics. In many cities of this state it’s hard to discriminate between the architecture and construction of the large palaces and most ordinary homes. At every step and corner you would find antiquity co-existing, carefree, among the Royals and poor. High tourist traffic and interest in this state has forced many former royal families to convert their forts into hotels and, with it came out the local cuisine! The rack-of-lamb ribs are marinated in the mix of pomegranate juice, hung yoghurt, paste of cashews, saffron, raw papaya paste, a specially prepared mix of over two dozen herbs and spices. Served with premium Basmati rice, curry sauce, salad and mint chutney.

Goa differs from other coastal areas of India because of a strong Portuguese influence on its culture, cuisine and architecture. Vasco da Gama’s ship arrived here in the late fifteenth century with an aim to control the spice route to the West. However, the Portuguese captured Goa by the turn of the century and became the chief spice traders. Vindaloo curry is considered the “national” dish of this region and can be prepared using pork, lamb, chicken, fish or prawns. The marinade is prepared by grinding garlic, ginger,red peppers, cardamoms, mustard & cumin seeds, cloves and malt vinegar. The selected choice of seafood, poultry, lamb, pork or paneer cheese is sauteeed on order with the marinade base and paste of red onions, freshly pureeed tomatoes. This popular and much sought after Goan curry is cooked very authentically to satisfy the connoisseur in you. Served with Basmati rice.

Tandoori cooking, which has traditionally been only for breads, meats and poultry, is now being used for seafood all over India. Several years ago, Silversands, a coastal resort near the historic town of Mahabalipuram in South of India, your host was served with the sizzling platter of jumbo size prawns baked in the tandoori oven. That taste and presentation of the tandoori prawns are main inspiration to prepare this dish, for the gourmand patrons. Hard to find, colossal size prawns (Known as scampi also) were marinated overnight in the mix of fresh ginger & garlic paste, roasted cumin and coriander powder, Kashmiri red peppers, lemon juice, fresh mint paste, malt vinegar, rock salt, homemade yoghurt and garam masala blend of over eighteen roasted spices, Long metal skewers are passed through the prawns and baked in the tandoori oven when ordered. Served with Basmati rice, salad, baked lentil cracker papadum, daal and mint chutney.

Fresh fillets of prime quality, Atlantic Salmon fish were marinated overnight in the mix of fresh garlic paste, ginger paste, red onions paste, roasted cumin powder, paprika, lemon juice, malt vinegar, rockslat, homemade yoghurt and our own garam masala blend of over eighteen spices. Long metal skewers are passed through the fish cubes and baked in the tandoori oven when ordered. Served on a sizzler with spice tempered bowl of daal, Basmati rice, mint chutney and salad.

Coorg, the spice and coffee belt of South India’s Karnataka State has its very own and distinguish cuisine. Unlike the rest of South India, pork dishes here are very popular and consumed more often. After several trials and approved tastings by our patrons we offer this prime quality spareribs and rack of pork dish to all our guests. The pork rack and spareribs are kept marinated for over twenty four hours in a mix prepared with seven roasted and ground spices, plain yogurt, paste of raw papaya, rock salt and black peppers. When ordered, we skewer one large piece of rack and ribs and slow cook in the clay oven in three steps to seal all the flavors. Served on a sizzler with spice tempered bowl of daal, Basmati rice, mint chutney and salad.

Your chef/host’s interest in serving goat meat – a much sought after Indian delicacy –arose when a famed rancher, Bill Niman, returned from retirement to raise goats in Bolinas, Calif. It has been a taboo for long to serve goat meat in Indian restaurants because it was a common notion that the main stream would not like it! However, the recent trend of serving goat meat or chevon in up-scale restaurants has encouraged ethnic eateries to offer their traditional mutton dishes to their patrons. This new trend has not only driven the demand of goat meat but also doubled the price of it! The bone-in chunks of goat meat are first marinated with little yogurt, black salt, black peppers, ground cumin and coriander seeds and kept aside for a couple of hours. The base masala is prepared with chopped red onions, garlic, ginger, tomatoes and a freshly ground blend of garam masala spices. Once the base curry is well tempered and golden dark in color, chunks of marinated mutton is added to it and sautéed over low heat for about one hour. Once the meat is fork-tender we add some hot water to it and simmer until the desired color and taste is achieved. This simple, tasty and nutritious dish is served with your choice of bread or basmati rice

Gulab Jamun probably is the most popular Indian dessert for all happy occasions in India. It is prepared by rolling saffron and cardamom flavored milk concentrate ‘Khoya’ into deep fried little balls. The Gulab Jamuns are kept “pickled” in separately prepared syrup for several hours. Two pieces of Gulab Jamun are served garnished with edible silver leaf.

The long process of preparing this rice pudding dessert from the south Indian city of Hyderabad starts with grinding milk-soaked basmati rice into a coarse paste and then slow cooked with milk, saffron, cardamom powder, rose water, sugar and pistachios nuts. Served chilled.

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

Selection of sodas and sparkling water including Coke, Diet options, Pepsi, and Sprite.