Swaad Indian Cuisine - Pepper Tales Group (Zabihah Halal) Menu

Crispy turnover stuffed with potatoes, green peas, spinach, and fresh Indian spices.

Mexican bay shrimp marinated in lime juice, chef's seafood seasoning, ginger, garlic with hint of butter.

Clay oven baked lentil wafers with hint of black pepper.

Crispy turnover stuffed with organic chicken, spinach, roasted cumin seed, ginger, garlic, herbs and spices.

Boiled skinless tomato pureed with fresh basil, bay leaves with chef's spices.

Sliced red onion, green chilli, lemon, salt and pepper.

Whole black lentil with red kidney bean sautêed with onion and mild spices.

Homemade potato cooked in Watsonville spinach, mustard leaves slowly simmered with ginger, garlic, onion.

Cauliflower and potato sautéed with caramelized onion, cumin, tamarind, and hint of butter and garlic.

Assorted seasonal mix veg cooked in saffron curry and creamy sauce.

Assorted veg cooked in tikka creamy sauce.

Homemade paneer cheese simmered in curry sauce with green peas, ginger, garlic, herbs, and spices.

Split garbanzo bean stewed with tomatoes, cumin, garlic, ginger, and spices.

Homemade paneer cheese cooked in Watsonville spinach, mustard leaves slowly simmered with ginger, garlic, onion.

Clay oven baked eggplant to perfection pureed sautéed with tomato and mango pickle powder.

Assorted seasonal veggie simmered in black cardamom, coriander, cumin seed in curry masala sauce.

Grated assorted veg balls with homemade cheese, cashew, pistachio, raisin, bread crumbs, and spices served in creamy sauce.

Aloo simmered in curry sauce with green peas, ginger, garlic, herbs, and spices.

Tender okra cooked in a rich, spiced tomato and onion sauce, garnished with fresh cilantro.

Organic chicken breast with Watsonville spinach, mustard leaves slowly simmered with garlic and ginger.

Organic chicken breast with assorted veg served in saffron curry creamy sauce. Must try!

Organic chicken breast, onion, tomato, poppy seeds, cumin seed with chef ’s spices.

Organic chicken breast cooked in chef's special vindaloo curry with potato and garam masala.

Tender chicken pieces cooked with okra in a spiced tomato-based sauce.

Lamb cubes cooked in chef's special vindaloo curry with potato and garam masala.

Australian halal lamb cooked with onion, tomato, chili flakes served in creamy tikka sauce.

Lamb cube and Watsonville spinach, mustard leaves slowly simmered in ginger, garlic, and herbs.

Succulent lamb and assorted veg delicately flavored with saffron curry and creamy sauce.

Tender lamb pieces cooked with okra, onions, and a blend of Indian spices.

Organic chicken breast marinated in homemade mint sauce with ginger, garlic cooked in clay oven.

Minced ground lamb marinated with herbs and spices cooked in clay oven.

Organic chicken breast marinated in yogurt, lime juice, lea pepper sauce with chef's spices cooked in clay oven.

Organic chicken breast marinated in homemade garlic sauce with ginger, mustard paste and spices cooked in clay oven.

Mixed grill marinated in yogurt, lime juice, lea pepper sauce with chef's spices cooked in clay oven.

Mahi-mahi delectable cooked with various swaad spices sautéed with onion and bell pepper.

Mexican bay shrimp with cauliflower and potato sautéed with caramelized onion, cumin, tamarind, and hint of butter and garlic.

Mexican bay shrimp cooked with house special tikka masala sauce.

Mexican bay shrimp, mahi-mahi, salmon cooked in chef's special seafood curry sauce with ginger and garlic.

Mahi-mahi sautéed with garlic chili and onions with chef spices.

Bread baked in a clay oven then brushed with butter.

Ground lamb.

Pine nuts, almond, cashew, pistachio, coconut and cherry.

Choices: paneer, gobi, onion, sesame seed, cashew.

Whole wheat flatbread typically baked in a clay oven.

Organic chicken breast cooked with garlic, onion, ginger mixed with roasted nuts, biryani masala and zafran basmati rice.

Clay oven cooked salmon and Mexican bay shrimp sautéed with bell pepper, onion, garlic, butter, seafood seasoning, mixed with zafran basmati rice topped with roasted nuts.

Green peas, carrots, cumin seeds, turmeric with hint of spices and butter. Vegetarian.

Niman ranch lamb cooked with vindaloo sauce mixed with roasted nuts, biryani masala, zafran basmati rice.

Chennai Bhai Biryani is a flavorful blend of fragrant basmati rice, tender spiced meat, and South Indian spices, enriched with the essence of curry leaves and a fiery kick. This iconic dish brings the heart of Chennai to your plate with its bold and aromatic profile.

A medley of vegetables, typically includes carrots, cauliflower, and turnips, preserved in a tangy and spicy brine with traditional Indian spices.

Mango relish made with spice and herbs.

Tomato purée and cream form the base of this sauce, simmered with a blend of traditional Indian spices and fenugreek for a rich, creamy texture.

A smooth blend of ripe mangoes and yogurt, garnished with a fresh mint sprig.

Yogurt blended with water, salt, and a hint of spices, creating a refreshing beverage.

Blended lychee and fresh mint leaves create a smooth, refreshing beverage.

Refreshing and effervescent sparkling natural mineral water from Italy.

Traditional Indian beverage made by blending yogurt with sugar, often enhanced with a hint of rose water or cardamom.

Refreshing lemonade infused with fresh mint leaves and a hint of lime.

Soda options include Coke, Diet Coke, and Sprite.