Jewel of India Menu

Sparkling water from Maine.

Tea made the traditional Indian way in milk.

Pepsi, Diet Pepsi, Ginger Ale, Sierra Mist, Dr Pepper, or iced tea.

Fresh yogurt blend with a mango flavor.

Mango milk shake made with milk and mango ice cream garnished with rosewater.

Stuffed with diced chicken breast, in a baked tandoor egg paranda.

A flaky, layered bread, made of whole wheat flour, sweetened with butter, and cooked on a tava.

Soft leavened bread made from fine white flour, baked in a tandoor, and flavored with garlic.

A sweet white flour bread with shredded coconut, almond flakes, raisins, pistachios, and fennel seeds.

Spiced potatoes stuffed in soft leavened bread, baked in a tandoor.

Whole wheat bread baked in a tandoor.

The love of every Indian child. This is a layered whole wheat bread filled with shredded potatoes and cooked on a tava.

Soft-leavened bread, baked in a tandoor, stuffed with fresh and dehydrated onions.

This layered bread is filled with potatoes, green, peas, cauliflower, and homemade cheese with herbs and spices.

Delicately spiced ground lamb piled into soft leavened bread and baked in a tandoor.

Two pieces. Indian women's favorite bread, the whole-wheat poori is puffy like a pillow, deep-fried. A dream accompaniment for any meal.

Soft-leavened bread made from fine white flour, baked in a tandoor.

Special bread.

Naan, aloo paratha, onion kulcha, poori, and papadam.

Cubes of homemade cheese and fresh garden peas lightly seasoned with fresh herbs.

Tender chunks of fresh homemade cottage cheese in a blend of creamed spinach and fresh spices.

Garden fresh green peas and potatoes with fresh spices.

Vegetable pakoras cooked in traditional Punjabi sauce, fruits, and nuts.

A combination of lentils flavored with spices and butter.

Roasted eggplant sautéed in onions, green peas, and tomatoes.

Cubes of homemade cottage cheese cooked with light cream in nuts, fresh spices and herbs.

Vegetable fritters simmered in a light sauce with onions and tomatoes, mildly spiced.

Delightful combination of potatoes and spinach with fresh spices.

Yellow lentils cooked with ginger and garlic in a fresh spinach sauce.

Chickpeas and potatoes in spiced gravy.

Garden fresh minced vegetable balls cooked in rich milk gravy with nuts and cream.

A large selection of fresh garden vegetables sautéed in fresh herbs and spices.

Sliced pieces of fish made with ginger and garlic cooked in a thick gravy.

A large selection of fresh garden vegetables sautéed in fresh herbs and spices.

Boneless chicken cooked in curry sauce.

Baby shrimp carefully cooked in a delicate sauce.

Basmati rice cooked in milk, raisins, and nuts, flavored with cardamom and rosewater.

Ice cream garnished with mango pulp.

Homemade Punjabi-style ice cream from reduced milk, pistachio, and cashew.

A traditional non-vegetarian meal served on a silver platter with chicken curry, lamb curry, tandoori chicken, basmati rice, raita, poori, papadam, dessert, tea or coffee.

For starters mulligatawny soup with a combination plate of shrimp curry and fish tikka masala with basmati rice, poori, and papadam. Also includes the dessert of the day and masala tea or coffee - for the perfect Indian repast.

Homemade cottage cheese marinated in a prized recipe then broiled on charcoal in the tandoori oven. Served sizzling with sautéed onions.

Sausage-like pieces of ground lamb spiced with fresh ginger, onion, and fresh lemon juice.

Spring chicken marinated in a prized recipe then broiled on charcoal in the tandoori oven, served sizzling with sautéed onions.

Small pieces of boneless succulent chicken, marinated, gently broiled in the tandoor, and served on a bed of greens.

Selected shrimp broiled in the tandoor, served sizzling with sautéed onions and bell peppers.

Cubed pieces of chicken in hot tomato sauce. A delight for spicy joggi lovers.

Boneless chicken cooked in mildly spiced curry sauce.

Boneless chicken cooked in a blend of creamed spinach sauce.

A rich curry, mildly spiced, cooked with cream and nuts.

Cubes of boneless chicken sautéed in garlic, ginger, and tomatoes with a creamy spicy sauce.

Chicken cooked with light spices, spring onions, and pepper.

Boneless chicken cooked in a blend of a hot spicy sauce and potatoes.

Boneless chicken sautéed with garlic, onion, ginger, and mango sauce with broccoli.

New Zealand lamb cubes cooked with basmati rice, dried fruits and nuts.

A large meal for two people. Chef's special biryani cooked with chicken, lamb, shrimp, and vegetables, garnished.

Boneless chicken cooked with basmati rice, dried fruit, and nuts, garnished with egg.

Basmati rice fried with garden fresh peas, cauliflower, carrots, bell peppers, broccoli, homemade cottage cheese, cashews and raisins.

Vegetarian. Chickpeas and potatoes in special gravy.

Vegetarian. Spicy potatoes with cumin, served with plain paratha bread.

Vegetarian. Chickpeas with deep-fried white flour bread.

Vegetarian. Delightful combination of potatoes and spinach with fresh spices.

Vegetarian. Garden fresh green peas and potatoes with fresh spices.

Vegetarian. Roasted eggplant sautéed in onions, green peas, and tomatoes.

Vegetarian. Vegetable fritter cooked with ginger, garlic, and fresh spinach.

Sliced pieces of fish made with ginger and garlic cooked in a thick gravy.

Shrimp cooked in a blend of creamed spinach sauce.

Shrimp cooked in a blend of tomatoes, bell peppers, and onions.

Fish cooked in a milk, rich, creamy curry with nuts.

Shrimp cooked with onions and bell peppers.

Shrimp cooked in a blend of baby mushroom sauce.

Large shrimp in spiced gravy with broccoli and green peas.

Fish cooked in a milk, rich, creamy curry with nuts.

Shrimp cooked in a very hot and spicy sauce.

Mixed green salad with cucumbers, tomatoes, and dressing.

Imported mixed pickle.

Imported relish.

Five fresh vegetable fritters lightly spiced and deep-fried.

Two delicately spiced vegetable patties, a specialty of India's Punjab state.

Boneless pieces of chicken marinated in a special sauce. Barbecued in tandoor on hot coals. Served on bed of lettuce.

A taste of India's vegetarian favorites - aloo tikki, samosa, Gobi pakora, vegetable pakora and papadum.

A delicious combination of shredded coconut, cream, and pistachio nuts.

This soup that combines lentils, split peas, and mixed vegetables with delicate herbs has become an international favorite.

Punjabi wafers made from lentil flour and sprinkled with black pepper and other North Indian spices.

Lamb cooked in a curry sauce with a blend of fresh baby mushrooms.

Tandoor broiled lamb sautéed in red wine and a special curry, a gastronomical delight.

Selected very lean lamb cubes sautéed in ginger onion and day nuts cooked in low-fat homemade yogurt sauce.

New Zealand ground lamb cooked with peas and herbs.

Lamb cooked in a blend of light creamed spinach sauce.

Cubed pieces of lamb cooked in a special milk sauce with almonds, cashews, and raisins. A Mughlai delight!

Lamb cubes cooked in a blend of a hot spicy sauce and potatoes.

Thinly sliced lamb cooked with fried spring onions and bell peppers.

Tender lamb cubes in a medium spiced gravy.

Boneless lamb sautéed with garlic, onion, ginger, and mango sauce with broccoli.