Dine

IN

SOUPS & SALADS

BLACK CHICKPEA CAPPUCCINO – 12 – D,V

CHEF’S SPECIAL FLAVORED BROTH, CHICKPEA DUST CREAMY FOAM.

CHICKEN RASAM – 12 – S

CHICKEN FLAVORED YELLOW LENTIL SPICY SOUTHERN BROTH.

SANTORINI SALAD – 14 – V,D

ORGANIC GREEN LEAF SALAD. FETA CHEESE CRUMBLE , VINAIGRETTE MUSTARD DRESSING.

SEAFOOD CHOWDER – 14 – D

GARLIC INFUSED TOMATO SEAFOOD BISQUE.

SMALL PLATES

DAHI PALAK KABAB – 16 – D,V

PAN SEARED SPINACH YOGURT PATTIES.

MUSHROOM GALOUTI – 18 – V,D,N

MELT IN MOUTH PAN SEARED PATTIES, SAFFRON BREAD.

PAPAD SAMPLER : 12 – V,VG

ARRAY OF SAMPLER PAPAD, SERVED WITH DIFFERENT CHUTNEYS

KASUNDI PANEER – 18 – D,V

FERMENTED MUSTARD MARINATED COTTAGE CHEESE, CREAMY TOMATO SAUCE.

HONEY CRISPY MUSHROOM : 18 – V,S

OYSTER GLAZED SPICY CRUNCHY SAUTEED MUSHROOM.

ACHARI SOYA CHAAP – 18 – D,V,

SOYA CHAAP MARINATED IN YOGURT & PICKLED SPICES CHARBROILED IN TANDOOR.

AVOCADO CORN BHEL – 16 – V,S,VG

MUMBAI STYLE CRISPY RICE PUFF WITH CORN AVOCADO TAMARIND MINT EMULSION.

LASUNI GOBI – 16 – V, VG, S

CAULIFLOWER FLORETS TOASTED WITH CHILI GARLIC SAUCE, TOMATOES AND SHALLOTS.

PINWHEEL SAMOSA – 16 – V, G, VG

PUFF WRAPPED POTATO, CAULIFLOWER, CORN PATTIES DEEP FRIED.

PALAK CHAAT – 16 – V, VG

LAYERED WITH SPINACH CRISPS WITH TANGY TAMARIND SAUCE.

APRICOT PANEER KI TIKKI CHAAT – 16 – V,G,D

CRISPY POTATO PATTIES SPICED YOGURT CILANTRO AND TAMARIND CHUTNEY.

LAL MIRCH KA CHICKEN TIKKA – 22 – D,S

CHICKEN TENDERS MARINATED WITH SPICES, HERBS AND SKEWERED IN TANDOOR.

BHATTI KA TANDOORI CHICKEN – 22 – D,S

CHICKEN MARINATED WITH AUTHENTIC HERBS, SPICES AND YOGURT AND GRILLED IN TANDOOR TO PERFECTION.

HAJI FRIED CHICKEN – 26 – S

OLD DELHI STYLE FRIED CHICKEN, HOMEMADE PICKLES , CRUNCHY GREENS , MINT AND CORIANDER CHUTNEY.

LAMB CHOPS – 28 – D,S

CHARGRILLED TENDER LAMB CHOPS RUBBED WITH GARAM MASALA, ROGAN JOSH GLAZE AND COOKED IN TANDOOR.

MUTTON GALAWATI KEBAB – 28 – D,S

MELT IN MOUTH LAMB DELICACY FROM AWADH.

LAMB SEEKH KEBAB – 28 – S, N

MINCED LAMB MIXED WITH AUTHENTIC HERBS, SPICES AND COOKED IN TANDOOR.

KASUNDI SHRIMP TIKKA – 28 – D, S

SHRIMP MARINATED WITH A SPICY MIXTURE OF KASUNDI MUSTARD AND HOUSE SECRET SPICES AND COOKED IN TANDOOR TO PERFECRTION.

AMRITSARI MACCHI – 22 – D, S, G

FAMOUS FRIED COD FISH RECIPE FROM THE CITY OF AMRITSAR IN PUNJAB, BATTER FRIED.

DILL SALMON TIKKA – 34 – S,D

FRESH HERBS MARINATED FLAVORED CLAY OVEN ROASTED FISH MORSELS.

LARGE PLATES

KHUBANI KA KOFTA – 26 – D,V,N

APRICOT AND COTTAGE CHEESE CROQUETTES, SAFFRON GRAVY.

VILAYATI SABZI – 26 – V, VG

INDIAN SPICE SAUTEED ASSORTED EXOTIC VEGETABLES TOSSED WITH ONION TOMATO MASALA.

CHOLE MARTABAN – 26 – V, VG

PICKLE FLAVORED WHITE CHICKPEAS COOKED IN A TRADITIONAL CLAY POT.

PANEER SIRKA PYAAZ – 26 – V, S, D

HOMEMADE COTTAGE CHEESE SERVED WITH TRADITIONAL SAUCE, VINEGAR ONIONS.

PANEER KADAI – 26 – V, S, D

COTTAGE CHEESE COOKED WITH GREEN PEPPER , ONION, TOMATO AND FRESHLY GROUND SPICES.

SARSO KA SAAG – 26 – V, S

GARDEN FRESH MUSTARD LEAVES (SARSON) SIMMERED OVERNIGHT ON SLOW FIRE FINISHED WITH GINGER AND GARLIC TEMPERING.

MASALA JACKFRUIT – 26 – V, S, VG

DEEP FRIED GREEN JACKFRUIT COOKED WITH TOMATO ONION SAUCE.

HYDERABADI KHATTE MEETHE BAINGAN – 26 – V, VG, S

PAN SEARED EGGPLANT IN TAMARIND SAUCE SERVED WITH TRADITIONAL SALAN GRAVY.

ALOO GOBI BROCCOLI – 24 – V, VG

PICKLE FLAVORED CAULIFLOWER AND BROCCOLI SERVED WITH MASALA POTATO.

CHICKEN CHETTINAD – 28 – S

SPICY STIR-FRIED CHICKEN, FRESH ROASTED COCONUT, CURRY LEAF AND BLACK PEPPER CURRY.

OLD DELHI BUTTER CHICKEN – 28 – D,N,S

CLAY OVEN ROASTED BONELESS CHICKEN, TOMATO CREAMY BUTTERY SAUCE FROM THE STREETS OF DELHI.

CHICKEN LAHORI KARAHI – 28 – S, D

TRADITIONAL BONE IN CHICKEN PREPARATION FROM THE STREETS OF LAHORE

AWADHI GOAT KORMA – 34 – S,N

SLOW COOKED GOAT, AROMATIC CASHEW NUT AND YOGURT SAUCE.

LAMB VINDALOO – 34 – S

PORTUGUESE INFLUENCED GOAN STYLE TANGY SPICY LAMB & POTATOES CURRY.

ALLEPPEY FISH CURRY – 34 – S

PAN SEARED SEA BASS, RAW MANGO & COCONUT CURRY.

NALLI NIHARI – 36 – S,D

SLOW BRAISED LAMB SHANK, MILD FLAVORED STEW.

MALABAR PRAWN CURRY – 34 – S,D

AROMATIC MANGALOREAN CURRY FLAVORED WITH CURRY LEAVES AND COCONUT.

RICE PREPARATION

CHICKEN BIRYANI – 26 – D,S

BONELESS CHICKEN SLOW COOKED WITH BASMATI RICE, GREEN CHILLIES AND CUCUMBER.

GOAT BIRYANI – 32 – D,S

POT SEALED GOAT SLOW COOKED WITH BASMATI RICE, GREEN CARDAMOM, SANDALWOOD,SAFFRON, GARLIC YOGURT.

JEERA RICE – V/ GHEE RICE V,D/ PLAIN RICE – V – 8/ 12/ 8

BLACK CHICKPEA PULAV – 22 – V, D

MELANGE OF BLACK CHICKPEAS AND LONG GRAIN SAFFRON RICE, AROMATIC SPICES.

5 GRAIN BIRBAL KHICHDI – 26 – V, D

FIVE GRAIN LENTIL PORRIDGE SERVED WITH ROASTED PUMPKIN AND PICKLED CRISPY POTATO.

BREADS

GARLIC NAAN WITH BLACK GARLIC DUST – 6

TANDOORI ROTI – 6

LACCHA PARATHA – 6

MISSI ROTI – 6

BUTTER NAAN – 6

CHICKEN KULCHA – 9

GOAT CHEESE KULCHA – 9

BULLET NAAN – 6

SIDES

DAL MAKHANI – 14 – D,V

BLACK LENTILS & KIDNEY BEANS SIMMERED WITH SPICES AND BUTTER CREAM.

DAL TADKA – 14 – V

TRADITIONAL SLOW COOKED YELLOW LENTIL WITH CHILI AND ASAFOETIDA TEMPERING.

PALAK PANEER -14 – V

COTTAGE CHEESE COOKED WITH FRESH SPINACH, TOMATOES, SPICES AND GREEN HERBS.

ALOO ROAST – 14 – VG, V

BABY POTATOES TOSSED WITH GINGER GREEN CHILI AND SPICED DRY MASALA.

KURKURI BHINDI – 14 – VG,V,G

BATTER FRIED CRISPY OKRA.

AVOCADO POMEGRANATE RAITA – 12 – V, D

SWEET YOGURT WITH POMEGRANATE AND AVOCADO CHUNKS.

SOUTH INDIAN STYLE RAITA – 12 – V, D

FRIED CURRY LEAF AND MUSTARD TEMPERED TOMATO ONION YOGURT.

DESSERTS

NIMISH – 16 – D,N

TRADITIONAL FOAM CHAAT FROM THE STREETS OF DELHI SPRINKLED WITH GOLD LEAF DUST.

MALPUA GAJAR HALWA – 14 – D,N,V

CRISPY CARROT PUDDING ROLL

LAVA CAKE WITH PISTACHIO ICE CREAM – 16 – D,N

LAVA CAKE SERVED WITH HOMEMADE PISTACHIO ICE CREAM.

BADSHAH OF DELHI – 16 – D,N

SWEETENED FENNEL CRISPY, PAAN KULFI MADE FROM CONDENSED MILK.

(s) spicy, (d) dairy, (v) vegan, (n) contains nuts, (g) contains gluten
Before placing an order please inform your server if anyone in your party has any food allergy.
Our kitchen uses the same utensils and equipment for processing dairy and nuts
Consumption of raw or undercooked meat, poultry, shellfish, or eggs may increase the risk of foodborne illness.
20% service charge added to the bill. Only 3 Cards are permitted for split checks.
Cake Cutting Fee $3 Per Person