Breads of India & Gourmet Curries

June 2017 Menu



Kashmiri Tikka (Gluten free)                                    12.95

(Free range chicken breasts kept in spiced walnuts based marinade & baked in tandoori oven. Specialty: Kashmir, India)

Kashmiri walnuts, pine nuts, almonds and saffron have permanent place in the sophisticated Mughlai cuisine of India. To prepare the festive delicacies of Kashmir usage of these ingredients is very essential. The offered dish is a classic and prepared with the paste of walnuts, yogurt, saffron, asafetida, ground fennel seeds, dry ginger, black cumin seeds, lemon juice and a homemade mix of herbs and spices. Served with Basmati rice, salad and mint chutney.             Side order of Tikka Masala sauce, add $3 

Gosht-e-Anaar (Gluten free)                                   12.95

(Leg of lamb cooked in a curry sauce flavored with pomegranate juice.  Specialty: Avadh, India)

Pomegranate, according to Ayurvedic medicine system, contains the agents necessary to clean one’s stomach from any kind of worms and helps in digesting food in short time. Indian chefs of bygone era adapted the pomegranate or its juice to cook several vegetarian and non-vegetarian dishes. Besides pomegranate juice this delicious lamb dish requires red onions, garlic, ginger, cashew paste, tomatoes and our own blend of eighteen-spice garam masala. Served with basmati rice and salad.

Kofta Zaffarani (Gluten free)                                 11.95

(Leg of lamb meatballs cooked in a saffron, garlic, ginger & yogurt based curry sauce. Specialty: Kashmir, India)

This lavish Kashmiri dish is prepared by grinding choice leg of lamb meat and mixing it with spices, garlic, ginger and over one dozen spices before rolling in to dumplings/balls. The curry base is prepared with browned red onions, garlic, ginger, yogurt, fresh tomato paste, saffron, cardamoms, cinnamon, cloves, paste of almonds, cumin and coriander seeds. Once the base is well done and dark red in color, we add the meat dumplings to it and simmer until oil is separated from the mass. A true classic dish. Served with Basmati rice & salad.

Chicken Annanas (Gluten free)                              11.95

(Indo-Jewish chicken specialty in pineapple flavored, tangy curry sauce. Specialty: Cochin, South India)

The historic “Jew Town” grew up here around a small synagogue. This recipe for cooking this chicken comes from an elderly resident of this community. The chicken chunks are sautéed with curry leaves, garlic and black pepper and set aside. The gravy is prepared with red onions, ginger, tomatoes, turmeric and finally the sautéed chicken and pineapple pieces are added to it and simmered. Served with basmati rice and salad.

Goan Shakuti (Gluten free)                                     11.95

(Free-range chicken cooked in garlic, ginger, poppy seeds, nutmeg, mace & tamarind based curry.  Specialty: Goa, India)

Goa, the most popular International tourist destination of India is also well known for its spicy cuisine that is fusion of Indian and Portuguese influences. The offered ‘shakuti’ curry is prepared by wet grinding the spices like cloves, cinnamon, coriander seeds, poppy seeds, garlic, cumin seeds, black and red peppers. The boneless chicken chunks are sautéed in the base of red onions, ginger, roasted coconut powder, and tamarind water. Once the chicken is half done the wet ground spices are added and sautéed until the oil separates. Served with basmati rice and salad.

Mangalorean Shrimp Gasi (Gluten free)                 12.95

(Shrimps cooked in roasted onions, ginger, coconut, fresh turmeric & lemon based sauce. Specialty: Manglore, India)

First of all, the fresh coconut is finely grated, roasted and kept aside. The shrimps are ‘bathed’ in coconut milk, rock salt and lemon juice mix and kept aside. The base ‘masala’ is prepared by grinding roasted onions, roasted garlic pods, coriander seeds, white pepper corns, cumin seeds, fresh roots of turmeric, fenugreek seeds & black cumin seeds.  The marinated shrimps is added to this base and cooked until well done. The final touch is given by tempering this dish with curry leaves and asafetida and served with basmati rice and salad.


Palghat Sambar Vada         8.95



Gluten Free

(Colossal, donut-shaped lentil dumplings in tamarind based, soupy lentil curry. Specialty: Palghat, South India)

Two donut shaped Urad-lentil dumplings are simmered in a soupy lentil curry called sambar prepared with pearl onions, garlic, ginger, tamarind, tomatoes, curry leaves, mustard seeds, red chilies and homemade South-Indian spices.

Gobhi Mattar Masala (Vegan & Gluten free)            9.95

(Fresh cauliflowers and green peas cooked in a roasted garam masala and tomato based gravy. Specialty: Delhi, India)

Your chef/host, when visiting India, always looks out for clean roadside dhaba eateries, where they have no modern gadgets, no menus and just make-do furniture. Offered dish was discovered at one such eatery on a major highway outside Delhi about ten years ago. An all-time favorite of our patrons, this dish is prepared with fresh cauliflowers, green peas, diced vine ripened tomatoes, garlic, ginger, red onions and roasted garam masala blend of spices. Served with Basmati rice and salad.

Kootu Chitinad (Vegan & Gluten Free)                   9.95

(Several vegetables cooked in coconut, curry leaves and mustard seeds flavor sauce. Specialty: Tamil Nadu, India)

The offered vegetarian dish this month is taken from the sub-cuisine of Chettiars community of Tamil Nadu and prepared under traditional methods. At first, the fresh vegetables like - plantains, potatoes, blue lake green beans, lotus roots, cauliflowers, mushrooms, bell peppers, baby corn and carrots - are marinated in the mix of turmeric, coconut and ginger paste and kept aside for a few hours. The base is prepared with fresh curry leaves, cloves, roasted Urad (lentil) powder, black pepper, fennel & mustard seeds, cinnamon, red onions, garlic and tomatoes. Served with Basmati rice and salad.

Tadka Daal                                                                 6.95

Slow cooked red masoor daal is tempered with garlic, ginger, red onions, jalapeno chilies, cumin and asafetida spices.

Vegetable Pakoras                                                      3.95

Deep fried vegetable fritters made chickpea flour, pomegranate, cumin, coriander seeds and fenugreek.

Samosa                                                                       3.95

Two traditionally prepared, deep fried patties stuffed with spice tempered potatoes and green peas. Served with mint and tamarind chutneys.

Yogurt Raita                                                              2.50

Smoothed homemade plain yogurt with grated cucumbers lightly spiced with roasted cumin powder.

Featured Breads of the Month     3.00

1. Aachari Aloo Paratha: griddle cooked, whole wheat bread stuffed with mango pickle flavored mashed potatoes. 2. Palak Paratha: whole wheat, griddle cooked bread flavored with freshly chopped spinach. 3. Saunfia Herb Naan:  white flour tandoor baked bread garnished with fennel seeds and chopped baby dill. 4. Dhania Pudina Naan: white flour, tandoor baked bread garnished with chopped mint and cilantro.5. Garlic Tulsi Naan: white flour tandoori bread garnished with chopped garlic and oriental basil. 6. Mirchi Onion Kulcha: tandoori white flour bread, prepared by using yeast, milk, yogurt, salt and garnished with chopped jalapeno chilies and red onions.

Garlic Naan, Plain Naan, Tandoori Chapatti, Plain Paratha, Plain Kulcha are also available.

Text Box: We use California grown, free range fresh poultry and legs of Lamb. Home-blended spices, fresh vegetables and select ingredients are used. No freezer or microwave used. Corkage fee is $10 per bottle.  Guest brought cake/desert is served for the flat fee of $1 per person. Featuring Gluten Free Besan Poora, chickpea flour bread flavored with fenugreek herb & onions ($4)