Superkhana International Menu

(veg, GF) A Superkhana classic. We like to think about it as Belgium meets a roadside snack shop in Andhra Pradesh. The Manchurian sauce is influenced by Chinese immigrants that were brought to India under British rule to work on the railroads. Crunchy, salted potatoes, creamy aioli, just a bit sweet, and topped with chives and sesame. Everything you need to cure what ails ya!

(veg) One winter, we joined our friends at Middlebrow for a winter smoke out. We brought marinated cauliflower and smoked it for hours while drinking and talking around the hearth. So we had a bunch of this magical cauliflower to use. Yoshi was messing around with a Chinese flash fried Eggplant technique he learned from Glen, one of our amazing cooks, and came up with this riff, inspired by the combination of Kasoori Methi and Eggplant. Squeeze a little Superkhana Special Sauce on there, brighten it up with some Thai Basil and lime and BOOOM. FLAVORTOWN.

This is a mashup of late drunken nights in NYC, where a chopped cheese always seems like a good idea, and a classic dish from Kerala. The recipe is adapted from the Kerala beef fry that Thom P. used to make when he worked with us (shout out to Thommy's Toddy Shop) and Yoshi ushering in the drunken dawn.

Garlic, Mushrooms, Peppers. (V, GF) A lovely vegan diner came in and Yoshi created this vegetable dish inspired by a classic street fry for them. We all loved it so much we decided to keep it!

Lamb, Beef, Achar Masala, Parmesan

(GF) This is Yoshi's white whale. When he lived in Mumbai a generous friend from Goa invited him to eat her mothers vindaloo. It was mind expanding, utterly delicious, subtle - not kick you in the face with chillies hot - and made with pork belly, the meat that is traditionally used in Vindaloo. Yoshi has been chasing that taste ever since, and this is the 4th iteration to appear on the Superkhana menu & features grilled rainbow chard with a dijon - methi vinaigrette for a perfect spicy/sweet balance.

(GF) Grilled Chicory, Asparagus + Red Onion Salad, Fried Sultana + White Poppy Dukkha

(V, GF) Braised Cabbage, Fried Idli, Kari Leaves, Scallions

(V, GF) Creamy Coconut, Puffed Wild Rice, Toasted Almond

Klug Farm Peas, Parmesan, Mattar Massala (veg)

(veg) Palak Paneer is a classic Indian Restaurant dish with Kari leaves, Garam Masala & Creamed Spinach that made that we into a pizza with Mozzarella & Amul Cheese. Finished with Crispy Shallots & Chile Oil. It's a delight! For young and old alike!

We had this amazing burger night going as a remembrance of the good 'ole Cafe Marie Jean days. It was so much fun we didn't want it to end so we transformed it into a pizza & put it on our permanent menu! With Savory Achar Braised Ground beef, Dill Seed & Amchur Ranch, Pickled Red onion, Mozzarella, Gruyere & finished with famous Superkhana burger pickles.

Mozzarella and Amul Cheese (veg)

(veg) Before Yoshi and Zeeshan met, they were solitary, alone, misanthropic & slowly descending into madness, agonizing over the same thing. How to make the perfect Naan. Zeeshan had been focusing on his bakery experience and Yoshi was operating through the lens of his pizza prowess. When they finally met, these two individuals who had been on the same path for so long, the beauty of their collaboration culminated in the ultimate expression of their friendship. A perfect Naan.

Psychedelic Ketchup!

Cabbage, Curry Leaf, Sunny Side Up Egg, Chile Crisp (veg, gf)

Toasted Flattened Rice, Seasonal Vegetables, Fresh Jalapeño, Poached Egg (veg)

Savory Griddle Cake, Klug Farm Peas, Thai Chili, Coconut Chutney (V, gf)

Egg, Tomato, Jalapeno, Amul Cheese (veg)

Pulled Achari Marinated Pork, Tamarind Chutney, Aioli, Cilantro on House Made Pullman Loaf

Crispy Seasoned Fried Breakfast Potatoes

Housemade Potato Chips dusted with Chaat Masala

2 Eggs, cooked to order, any way you like!

Housemade Amchur Ranch

Psychedelic Ketchup!