India Sizzling Menu

Traditional Indian favorite.

Strong, South Indian Coffee made with milk.

Tea made with milk, flavored with spices.

Sweet with rose water or salty yogurt drink.

Mango pulp and yogurt drink.

Can be made vegan.

Spicy. Can be made vegan.

Homemade cheese curd with chickpea batter fried crispy and golden.

Crispy turnovers filled with mildly spiced potatoes and green peas. Can be made vegan.

Crumbled samosas topped with curried chickpeas, chopped onions, tomatoes, and chutneys.

A must try! Very light, fresh baby spinach battered with chickpea flour and flash-fried. Delicious with tamarind chutney! Can be made vegan.

Paper-thin slices of eggplant dusted with flour and fried until crispy. Seasoned with chaat masala and tamarind chutney. Can be made vegan.

Spicy. Cauliflower florets tossed in the chef's hot garlic sauce. Can be made vegan.

Crispy fried marinated cauliflower florets. Can be made vegan.

Spicy. Cabbage, carrot, and bell pepper dumplings tossed in a spicy Indo-Chinese sauce. Can be made vegan.

Spicy. Fried homemade cheese curds tossed in spicy garlic sauce.

Cauliflower and bell pepper dumplings tossed in a spicy Indo - Chinese sauce.

Spicy. Specially marinated fried chicken pieces. Highly recommended as a snack with beer.

Spicy. Batter-fried chicken chunks tossed with bell peppers, onions, and spicy sauce.

Crispy fried, thin slices of tilapia marinated in ginger, garlic, and spices.

Battered prawns dredged in freshly grated coconut and deep-fried.

Batter fried chicken chunks tossed in a spicy Indo-Chinese sauce.

A variety of lentils and legumes cooked with ginger, garlic, onion, tomatoes, a touch of cream and spices. A popular North Indian dish.

Garbanzo beans braised with chopped onions, tomatoes, cinnamon, ginger, and garlic. Can be made vegan.

A "dry" preparation of okra sautéed with onion, tomato, and ground spices. Can be made vegan.

Potatoes and cauliflower tossed with onion, tomato, and ground spices. Can be made vegan.

Potatoes cooked in creamy tomato sauce with cashew paste and Kashmiri chilis.

A creamy Mogul dish with stuffed paneer, a mild, white Indian cheese.

Paneer cooked in a creamy spinach sauce.

Soft paneer simmered in a creamy tomato sauce. Simply fantastic!

Green peas and paneer cooked in creamy onion sauce flavored with dry fenugreek leaves.

Fried cheesy vegetable dumplings in a cashew-based creamy sauce. Garnished with nuts and raisins.

A medley of nine vegetables and paneer cooked in a mild, creamy sauce.

A dry preparation of fresh mushrooms tossed with onions, peppers, tomatoes, and ground spices. Can be made vegan.

Fried baby eggplants in tangy sesame and peanut sauce. Excellent with biryani! Can be made vegan.

Mixed vegetables cooked in a moderately spiced onion and coconut sauce. Can be made vegan.

Channa cooked in a creamy spinach sauce.

South Indian lentil chowder.

Special house soup made with chicken broth.

Creamy Indian style tomato soup.

Peppery lentil soup served with vegetables.

Mulligatawny soup with chicken.

Indian salad of diced cucumber, onion, tomato, carrot, and lettuce seasoned with black pepper, lemon juice, and chaat masala.

Naan topped with Chopped cilantro and garlic.

Spicy. Naan topped with Chopped cilantro and Thai chilis.

Naan filled with chopped garlic, onions, and cilantro or grated coconut, cherries, and nuts-sometimes called Peshwari Naan.

Naan filled with chopped garlic, onions, and cilantro or grated coconut, cherries, and nuts-sometimes called Peshwari Naan.

Naan filled with grated Indian cheese.

Deep-fried whole wheat puffed bread.

This thin, whole wheat griddle-fried bread is also called Pulka.

Whole wheat bread baked in the tandoor.

Multi-layered whole wheat bread from the tandoor.

Deep-fried puffed white flour bread.

A basket of Lachha Paratha, Garlic Naan, and Buttered Naan.

Bhatura served with channa masala.

Two poori served with South Indian mashed potato bhaji.

Tender chicken breast marinated in yogurt and spices broiled in the tandoor.

Cubed chicken breast marinated in saffron, cream, mild spices, ginger, and garlic skewered and broiled in the tandoor.

Tandoor broiled boneless chunks of lamb marinated in papaya juice, ginger, and a homemade blend of spices.

Jumbo shrimp marinated in turmeric, mustard oil, fenugreek, and spices.

Pieces of salmon fillet marinated in lemon juice, ginger, garlic, and spices, skewered and broiled in the tandoor.

A mix of tandoor broiled lamb, chicken, and shrimp served on a sizzling platter.

Season fish marinated in a blend of spices and grilled to perfection.

Korma is Mughlai cuisine and is a very mildly spiced almond and cashew cream sauce.

Saag is a spinach and mustard greens based curry that is eaten in India with rice or bread. The greens are cooked with ginger, garlic, onion, and cream to create a rich sauce.

Spicy. Vindaloo is an Indo Portuguese dish. Originally called"Carne de Vin had' Alhols" it is a dish of meat, traditionally lamb, cooked with wine or vinegar and garlic served with diced potatoes in a spicy Goan curry made with ground, whole coriander, red chilis, vinegar.

A kadai, also spelled karahi—pronounced "kar-rai"—is a type of Indian wok. Your choice of meat is cooked in the Kadai with a blend of onions, bell peppers, and a moderate blend of spices.

A specialty from Punjab — meat, peppers, onions, and tomatoes tossed with a thick, sweet, and spicy sauce.

Spicy. A spicy South Indian dish made with chopped onions, tomatoes, and black pepper in a thick, spicy sauce.

Another Mughlai classic now popular all over the world. Shredded tandoori chicken braised in a thick, creamy tomato sauce with fenugreek and cilantro.

A curry from our chef's hometown of Madras made with coconut and a mildly spicy onion and tomato gravy.

Spicy. Boneless chicken marinated in yogurt and Andhra garam masala cooked with a homemade curry blend.

Spicy. An authentic South Indian recipe from Tamil Nadu. Strong black pepper flavor is accented with the chef's secret recipe of a dozen spices.

Spicy. A semi-dry curry from Andhra, Kodi Roast features seared, marinated chicken served in a thick, spicy gravy.

your choice of Chicken or Lamb. Tender meat cooked in a sauce with mint, cilantro, coconut, and spices from the Nilgiri Hills in Southern India.

your choice of Lamb or Mutton. A traditional Kashmiri preparation of lamb or mutton with onions, tomatoes, ginger, cardamom, and ground Kashmiri chili pepper.

A spicy, tangy fish curry flavored with fenugreek seeds, garlic, and spicy red chilis. A typical South Indian meal served with rice.

A shrimp curry with ground poppy seeds, onions, and chilis from Andhra State on India's eastern coast.

your choice of Fish or Shrimp. A seafood curry from the Konkan coast of western India. Fish or shrimp is prepared with ground coconut, green chilis, turmeric, and crushed red pepper and tempered with mustard seeds.

Steamed rice dumpling. Can be made vegan.

A crispy crêpe made of ground rice and lentils. Served with sambar and coconut chutney. A Masala Dosa is filled with spiced onion mashed potatoes. Can be made vegan.

A crispy crêpe made of ground rice and lentils. Served with sambar and coconut chutney. A Masala Dosa is filled with spiced onion mashed potatoes. Can be made vegan.

Dosa with a layer of spicy chutney inside. Can be made vegan.

Dosa with a layer of spicy chutney inside. Can be made vegan.

A thin dosa-style crêpe made with semolina (sooji) and rice flour spiced with ginger, peppercorns, and chilis. Can be made vegan.

A thin dosa-style crêpe made with semolina (sooji) and rice flour spiced with ginger, peppercorns, and chilis. Can be made vegan.

This is a thicker dosa that looks like a pancake. Served with sambar and chutney. Can be made vegan.

Uttapam topped with your choice of green chilis, onion, tomatoes, green peas, carrots, cheese, or a mixture of all the toppings. Can be made vegan.

Dosa filled with vegtables like bell pepper, carrot, cabbage, onions, mysore paste.

Mildly spiced Basmati rice with your choice of jeera (whole cumin seeds), vegetables, and peas, or Kashmiri style with fruit and nuts. Can be made vegan.

Basmati rice tossed with freshly grated coconut and tempered with mustard seed and curry leaves. Can be made vegan.

A traditional dish from the Udupi region of Southern India. Rice and lentils cooked with sambar and vegetables. Can be made vegan.

Can be made vegan.

Indo-chinese style chicken fried nice tossed with chilies and peppers.