Full menu
Mango Lassi
$7.00
Diet coke
$3.00
Pepsi
Diet Pepsi
Lemonade
Dr. Pepper
Masala Chai
$4.00
Sparkling water
Coke
Mixed pickle
Raita
Tamarind chutney
Mango chutney
Mint chutney
Red hot sauce
Shrimp Peri-Peri
$14.00
Wild-caught shrimp coated in chickpea flour with garlic and pepper, blistered in butter with house-made peri-peri sauce. 6 pieces.
Lamb & Goat Cheese Kebab
$15.00
Spiced ground lamb hand-formed around skewers and grilled over charcoal, stuffed with creamy goat cheese.
Tandoor Butter Wings
Jumbo wings marinated in aromatic batter-masala, char-roasted in our clay oven, finished with cultured butter and whole spices. 6 pieces.
Ginger Lime Chicken
$13.00
Tender grilled chicken breast in a bright lime, fresh ginger, cracked pepper, and cream sauce.
Sweet & Sour Cauliflower
$10.00
Florets roasted with garlic, cumin, and coriander, finished in a bright sweet-sour glaze.
Date & Coconut Naan
Tandoor-baked naan stuffed with Medjool date, toasted coconut, fresh mozzarella, golden raisins, and cashews.
Roasted Cumin Papad
$6.00
Thin lentil crisps roasted in the tandoor with whole cumin — a classic palate opener.
Samosa
$12.00
Hand-crimped pastry filled with herbed potato and green peas, fried until golden. 4 pcs per order.
Samosa Chaat
Flaky samosa shells crushed over spiced green peas, bathed in tangy tamarind, mint, and whipped yogurt sauce. 4 pcs per order.
Arugula & Fig Salad
Cumin-toasted beets and radish with dried apricot, plum, walnut, and Sonoma goat cheese over wild arugula, dressed in a raspberry-walnut vinaigrette.
Lentil Coconut Soup
Red lentils simmered with lemongrass, fresh curry leaf, mustard seed, and creamy coconut milk, finished with Indian seasoning.
Butter Chicken
$19.00
Hand-marinated chicken thigh roasted in the clay oven, folded into a silky fenugreek-tomato butter sauce with a hint of cream.
Pistachio Chicken Korma
A regal Mughal-inspired dish: chicken simmered in a rich, creamy pistachio and nut base, delicately spiced.
Coconut Chicken
Boneless chicken cooked in South Indian herbs and spices in a fragrant coconut milk curry.
Chicken Lawabdar
Spiced chicken thigh in the chef's aromatic lawabdar gravy — a name that translates as surrendering to layers of complex spice.
Chicken Vindaloo
A bold, fiery Goan-Portuguese curry: chicken thigh with potato, malt vinegar, tamarind, brown onion, and homemade spice paste.
Spinach Chicken
Boneless chicken slow-cooked with fresh fenugreek leaves, baby spinach, and North Indian spices.
Chicken Tikka Masala
Tandoor-grilled chicken breast in the chef's signature creamy tomato gravy brightened with traditional spices.
Chicken Curry
Chicken thigh pieces simmered low and slow in a tomato-onion masala layered with aromatic herbs and whole spices.
Coconut Lamb Curry
$20.00
Boneless lamb cubes sautéed with curry leaf and mustard seed, then simmered in a creamy coconut milk base.
Lamb Lawabdar
Lamb cubes with black cardamom, star anise, and hand-pounded spices simmered in a deeply aromatic gravy.
Spinach Lamb
Cubed lamb sautéed with fresh garlic-spinach, baby fenugreek leaf, and masala spices in a wok-style finish.
Lamb Vindaloo
A fiery Portuguese-Goan style lamb with potato, malt vinegar, tamarind, and a tomato-based homemade spice paste.
Lamb Korma
Slow-braised lamb in a saffron, cardamom, and nutty cream gravy — a jewel of Mughal cuisine.
Lamb Rogan Josh
Overnight-marinated lamb with cloves, fennel, cardamom, and Kashmiri spices in a rich caramelized onion gravy — a crown jewel of Kashmiri cuisine.
Lamb Tikka Masala
Overnight-marinated lamb cubes with fennel, cardamom, and Kashmiri chilli, slow-cooked in a caramelized onion gravy.
Shrimp Tikka Masala
Marinated shrimp grilled over high heat and served in a classic tikka masala sauce.
Coconut Shrimp Curry
Plump shrimp simmered in a South Indian curry with onion, ginger-garlic, wine vinegar, curry leaf, and coconut milk.
Salmon Tikka Masala
$26.00
Atlantic salmon fillet delicately grilled in the tandoor, served in the chef's tikka masala gravy.
Grilled Coconut Salmon
Clay oven-grilled salmon fillet in a fragrant house coconut base sauce.
Hariyali Grilled Salmon
$32.00
Two salmon fillets coated in a fresh green herb and aromatic spice marinade, fired in the clay oven. Accompanied by lemon rice and an arugula-fig salad.
Tandoori Chicken
$24.00
Chicken leg quarters marinated in a traditional spice, cream, and yogurt base sauce, slow-roasted in the clay oven. 3 pieces.
Lemongrass Malai Chicken
Free-range chicken breast marinated in lemongrass, malai cream, and aromatic Indian spices, slow-roasted in the clay oven.
Palak Paneer
$18.00
Freshly chopped spinach slow-cooked with Indian spices and house paneer cubes — a beloved classic.
Mix Veg Tikka Masala
$17.00
Seasonal vegetables wok-fired at high heat and tossed in a rich, smoky house tikka masala sauce.
Aloo Gobi
$16.00
Cauliflower and potato sautéed with whole spices, fresh tomato, and a homestyle Indian masala gravy.
Chana Masala
Chickpeas simmered in a vibrant tomato-onion masala with Northern Indian spices and a finishing squeeze of lemon.
Coconut Mixed Vegetable
A vibrant medley of seasonal vegetables slow-cooked in a fragrant seasoned coconut milk sauce.
Eggplant Bharta
Whole eggplant slow-roasted over an open flame until smoky, then mashed with cumin, coriander, turmeric, tomato, onion, and hand-pounded spices.
Spinach Malai Kofta
Crispy spiced spinach-and-cheese dumplings served in a delicate aromatic cream kofta sauce.
Makhani Paneer
Vibrant toasted fenugreek butter sauce with paneer cubes — deeply indulgent with a hint of smoke.
Paneer Lababdar
House cottage cheese cubes in a rich butter fenugreek, brown onion, tomato, and cream gravy.
Yellow Dal Tadka
Sun-yellow split lentils slow-simmered until velvety, finished with a crackling tadka of cumin seeds, chopped garlic, green chilli, and fresh tomatoes — a comforting North Indian staple brightened with a squeeze of lemon.
Black Lentil Dal
Whole black lentils slow-cooked overnight with ghee, fresh ginger, brown onion, and fennel seeds, enriched with a housemade tadka of hing and kidney beans — a deeply aromatic dal inspired by the kitchens of Old Delhi.
Lemon Rice
$5.00
Basmati rice tempered with mustard, turmeric, and fresh lemon juice.
White Rice
Steamed long-grain basmati rice.
Coconut Rice
Basmati rice cooked in seasoned coconut milk with curry leaf and mustard.
Shrimp Biryani
$22.00
Shrimp marinated in spices and layered with aromatic basmati rice, often garnished with nuts and herbs.
Veg Biryani
Basmati rice cooked with mixed vegetables and aromatic spices, creating a fragrant and satisfying dish.
Chicken Biryani
Basmati rice cooked with marinated chicken and a blend of Indian spices, typically including saffron, cardamom, and cinnamon, garnished with fried onions and fresh herbs.
Lamb Biryani
Lamb biryani features tender lamb pieces cooked with basmati rice and a blend of aromatic Indian spices.
Cheese Naan
Leavened naan bread filled with cheese, typically baked in a tandoor oven.
Onion Naan
Leavened white flour bread baked in a tandoor, typically filled with chopped onions and a hint of spices.
Coco Date Naan
Tandoor-baked naan stuffed with coconut, Medjool date, golden raisins, cashews, and fresh mozzarella.
Roti
Whole wheat flatbread traditionally cooked in a tandoor, offering a classic taste of Indian bread.
Garlic Cilantro Naan
Flatbread baked in a tandoor, topped with garlic and cilantro, typically brushed with butter for added flavor.
Butter Naan
White flour bread baked in a tandoor, brushed with butter for a soft, layered texture.
Gulab Jamun
Warm milk-solid dumplings soaked in fragrant rose water and cardamom syrup. 3 pieces.
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