Curries & Biryanis Folsom Menu

Aromatic basmati rice layered with marinated chicken, garnished with boiled egg, fresh cilantro, and sliced onions, served with a side of raita and curry.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Egg omelette with onions, tomatoes, green chilies, and Indian spices, served on spiced bread.

Chicken marinated with spices, coated in chickpea flour batter, mixed with cashews, and deep-fried.

Six pieces of chicken marinated in lemon juice, onion, herbs, and spices, baked in a clay oven.

Crispy, golden-brown dosa made with ghee, served with sambar, coconut chutney, and green chutney.

Masala dosa: Thin rice and lentil crepe filled with spiced potato mixture. Idli vada: Steamed rice cakes and fried lentil doughnuts, typically served with chutney and sambar.

Crepe made with semolina and rice flour, typically filled with onions.

Thin crepe made with semolina, rice flour, and cumin seeds.

Crepe made with semolina and rice flour, stuffed with spiced potatoes and onions.

Crepe made with semolina and rice flour, filled with spiced potato mixture and onions.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Deep-fried baby corn fritters sautéed with onions, bell peppers, soy sauce, and a blend of Indo-Chinese spices.

Eggplant fritters with garlic, ginger, onions, and spices, tossed in a savory Manchurian sauce.

Deep-fried baby corn tossed with bell peppers, onions, and spicy chili sauce.

Add egg / chicken/ shrimp for an additional charge.

Add egg / chicken/ shrimp for an additional charge.

Deep-fried chicken pieces marinated with cracked pepper, fresh ginger, garlic, and tossed with onions and green chilies.

Boneless chicken fried and tossed with green chilies, curry leaves, and special spices.

Battered and fried boneless chicken cubes tossed with a special blend of spices, onion masala, fresh ginger, curry leaves, and chopped cilantro.

Battered fried chicken sautéed with onions, bell peppers, soy sauce, and manchurian sauce.

Deep fried fish or shrimp tossed in a spicy Indo-Chinese manchurian sauce with garlic, ginger, and soy.

Shrimp stir-fried in a wok with soy sauce, green chilies, onions, and peppers.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Goat or lamb cooked with tangy gongura (red sorrel) leaves and a blend of traditional Indian spices.

Aromatic basmati rice layered with marinated chicken, garnished with boiled egg, fresh cilantro, and sliced onions, served with a side of raita and curry.

Tender goat pieces marinated in tangy sorrel leaves, layered with fragrant basmati rice, garnished with boiled egg, onions, and lemon slice.

Goat meat marinated with avakaya, a South Indian mango pickle, cooked with basmati rice and traditional spices.