Menu
Our menu consists of traditional Indian appetizers, entrees, breads, and desserts. The restaurant offers a full bar with Indian beer and wine, as well as specialty cocktails. A champagne brunch will be served during lunch hours on Sundays.
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Shuruaat (Prelude)
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Saphed Shataavaree ka Ras
11White asparagus bisque, butter naan
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Kabootar aur Tuvar ka Shorba
13Pureed yellow pea and tandoori squab
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Dahi ke Tikki
12Yogurt patty, figs, and charred leeks
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Paneer Bonda
10Crumbled cottage and mozzarella cheese, gram flour dipped
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Samosa Chips
9Potatoes and carom seeds rolled pastry
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Mutton Sailana Seekh
12Minced lamb kebob flavored with coriander leaf, ginger, clove powder, and spices
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Murgh Tangdi Cafreal
10Chicken drumstick rubbed with mint, cilantro and chili, tandoor roasted
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Rotiyan (Flatbeads)
All breads are freshly baked to your orders
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Rosemary Naan
5Fresh rosemary and cold pressed olive oil
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Garlic Naan
5Minced garlic and cilantro
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Butter Naan
4Freshly baked white bread
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Fulka (2pcs)
5Whole-wheat flat bread
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Keema Kulcha
7Naan stuffed with ground lamb and mozzarella cheese
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Malai Makkhan Paratha
6Whole wheat layered bread, milk solids spread and clarified butter
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Meetha (Desserts)
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Panchamrit
9Five secret nectar blended together for the holy dessert, garnished with dry fruits, nuts and saffron
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Sitaphal ke Kulfi
9Custard apple ice cream, served over chilled rose vermicelli
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Chocolate Curry
9Warm ganache, cardamom, cracked pepper
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Badam Halwa
9Almond pudding traditional way
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Gulab Jamun
9Milk dumplings served warm in rosewater syrup
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Daawat (Entrée)
Served with exotic basmati rice, chana masala, breads, and salad
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Rajwadi Murgh
13Classic royal old fashioned curried chicken, crafted by masters from the Rajwada region
Substitutions - Lamb (15), Shrimp (18) -
Angrezi Butter Chicken
14Invented in Great Britain, America’s favorite, grilled chicken tikka harmonized with creamy tomato sauce
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Chettinad Murgh
14Chicken marinated in yogurt, turmeric, chili paste, black pepper, and fennel seeds. Cooked in low flame with golden onions and tomatoes. From Chettinad region of Tamil Nadu state in South India
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Jahangir Rogan Josh
15Brought by the Mughals! Kashmiri lamb stew is slowly simmered with whole spices and yogurt
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Sarson Machhi
19Seabass in Calcutta style gravy with crushed yellow mustard
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Nariyal Konju
18From the Southern coast of Malabar, fisherman’s delight, spicy sautéed shrimp, reduced coconut milk, tamarind pulp
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Yellow Crab Curry
19Maryland jumbo crab lumps, lightly simmered in turmeric, coconut milk, red chili, and royal cumin
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Lamb Biryani
15Lamb and basmati rice cooked together with a myriad of spices to produce a robust flavor Substitutions — Chicken (13), Shrimp (18)
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Saag Gosht
15Braised lamb and spinach cooked together to form a mouth-watering creamy texture Substitutions — Chicken (13), Shrimp (18)
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Chicken Vindaloo
13Spicy sauce from the western coast of India Substitutions - Lamb (15), Shrimp (18)
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Kubani Ka Malai Kofta
13Kubani ka malai kofta Apricot dumpling in the classic mughlai gravy
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Baingan Bharta
12Chargrilled American eggplant, finely chopped and sautéed with ginger, tomato and onions
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Gobi Aur Fali
12Fresh steamed cauliflower and French beans. A vegetable delight!
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Paneer Khoya Lababdaar
13Cottage cheese, ricotta, white curry
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Palak Paneer
13Chopped spinach sautéed with garlic, fenugreek leaves and spices
Vegan substitutions - Aloo Palak, Mushroom Palak, Corn Palak -
Bhindi Masala
13Fresh Okra stirred with cumin, tomato, and spices
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Mattar Paneer
13Cottage cheese & green peas simmered with onion, tomato, and spices
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Sides
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Daal Makhani
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Yellow Daal Tadka
9 -
Raita
4 -
Chana Masala
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