Breads of India Menu

Smooth homemade plain yogurt with boiled, diced and lightly spiced with roasted masala powder.

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

Premium Basmati rice tempered with cumin seeds.

A savory blend of ripe tomatoes, traditionally mixed with a variety of spices, creating a thick, rich condiment

Fresh turmeric pickle prepared in traditional tangy masala spices. Vegan.

Tandoori bread flavored with mozzarella and oregano herb.

Tandoori bread garnished with freshly grated and pickled turmeric and mint.

A white flour bread, garnished with chopped cilantro, red onions and cumin seeds.

Tandoori white flour bread, prepared by using yeast, milk, yoghurt, salt and garnished with chopped baby dill and ginger.

A griddle-cooked, whole wheat bread flavored with freshly grated coconut

White flour, tandoor baked bread garnished with fenugreek herb.

A whole wheat, griddle cooked bread stuffed with spiced and mashed garbanzo beans.

A tandoori white flour bread, prepared by using yeast, milk, yoghurt, salt and garnished with chopped jalapeno chilies.

The simplest and healthiest of Indian whole wheat breads baked in tandoori oven. Just water and whole wheat flour!!

Whole wheat, griddle cooked bread, filled with mashed and spiced potatoes

Solan district of Himachal Pradesh, in the foothills of Himalayas has emerged as the mushroom capital of India in the last decade or so. The spinach & mustard greens are finely chopped and steamed along with the paste of ginger and then nicely mashed into a smooth puree. The button mushrooms are sautéed in the base of red onions, tomatoes, garlic, and a blend of several roasted spices. The spinach and mustard puree is added and simmered until well-tempered. Served with Basmati rice and salad.

Pomegranate, according to Ayurvedic system provides a good source of antioxidants, vitamins and minerals that are beneficial for overall health and digestion. Indian chefs of bygone era adapted the pomegranate and its juice to cook several vegetarian and non-vegetarian dishes. Chicken in this offering is first marinated in a mix of pomegranate juice, rock salt and ginger paste before sautéing in the base prepared with red onions, garlic, cashew paste, tomatoes and our own blend of eighteen spice garam masala blend. Served with Basmati rice and salad.

This dish from the minuscule Anglo-Indian community of Mussoorie in the Northern hills is prepared with the boneless chunks of catfish fillets. The base is prepared with julienne of red onions, ginger, garlic, tomatoes, and a house blend of over eighteen spices. The catfish chunks are added to it and sautéed until well-tempered and coated with spices. Cooked in a heavy iron vessel this dish has hints of malt vinegar, mango powder and light green chilies. Served with Basmati rice and salad.

Kashmiri walnuts, pine nuts, almonds and saffron have permanent place in the sophisticated Mughalai cuisine of India. To prepare the festive delicacies of Kashmir usage of these ingredients is essential. The offered dish is classic and taken from the oldest style of preparing meats with the paste of walnuts, whipped plain yogurt, saffron, asafetida, ground fennel seeds, powdered dry ginger, black cumin seeds and red onions. The lean chunks of fresh leg of lamb are sautéed gradually adding the ingredients at different levels. Served with Basmati rice and salad.

The fascinating cuisine from the land that has been influenced by Jewish, Dutch, Chinese and Portuguese folks has created a unique cuisine creating several mouth-watering dishes of Kerala’s Cochin. The leg of lamb is cubed and ground along with spices and herbs to make meatballs. The base curry is prepared with ground spices like cinnamon, cardamoms, cloves, black peppers, fresh coconut, coriander, tamarind, red onions, garlic and chopped tomatoes. Once the base curry is ready the lamb meatballs are added and sautéed until well-tempered. Served with Basmati rice and salad.

Slightly boiled and hollowed potatoes are stuffed with mashed vegetables like cauliflowers, potatoes, green beans, carrots, melon seed kernels and raisins. The stuffed potatoes are sautéed and added to the main sauce prepared from tomatoes, garlic, ginger, garam masala., saffron and cumin powder. The ‘dum’ cooking (pressure steaming) process brings out all hidden aromas from the spices used. Served with Basmati rice and salad.

(Tandoori kababs of free-range chicken breasts prepared from fenugreek herb marinade. Specialty: Simla, India) As a teenager, your host relished the offered 'Methi Ke Tikke' dish umpteen times at an English style Gaiety Club on the Mall in Simla every summer. We recreated the recipe in perfection and glad to present it to you this month. The marinade is prepared with fenugreek herb, home-set yoghurt, garlic, ginger, green peppers, a special blend of spices garam masala and paste of cashews. The breast cubes of free-range chicken are kept in this marinade overnight before skewering and grilling in the tandoori oven. Served with Basmati rice, salad, and fresh mint chutney.

Rajasthan - the vibrant desert state of Northwest India is world renowned for its palaces, mansions, fairs and colorful fabrics. In many cities of this state it's hard to discriminate between the architecture and construction of the large palaces and most ordinary homes. At every step and corner you would find antiquity co-existing, carefree, among the Royals and poor. High tourist traffic and interest in this state has forced many former royal families to convert their forts into hotels and, with it came out the local cuisine! The rack-of-lamb ribs are marinated in the mix of pomegranate juice, hung yoghurt, paste of cashews, saffron, raw papaya paste, a specially prepared mix of over two dozen herbs and spices. Served with premium Basmati rice, curry sauce, salad and mint chutney.

Tandoori cooking, which has traditionally been only for breads, meats and poultry, is now being used for seafood all over India. Several years ago, Silversands, a coastal resort near the historic town of Mahabalipuram in South of India, your host was served with the sizzling platter of jumbo size prawns baked in the tandoori oven. That taste and presentation of the tandoori prawns are the main inspiration to prepare this dish, for the gourmand patrons. Hard to find, colossal size prawns (Known as scampi also) were marinated overnight in the mix of fresh ginger & garlic paste, roasted cumin and coriander powder, Kashmiri red peppers, lemon juice, fresh mint paste, malt vinegar, rock salt, homemade yoghurt and garam masala blend of over eighteen roasted spices, Long metal skewers are passed through the prawns and baked in the tandoori oven when ordered. Served with Basmati rice, salad, baked lentil cracker papadum, daal and mint chutney.

Your chef/host’s interest in serving goat meat – a much sought after Indian delicacy –arose when a famed rancher, Bill Niman, returned from retirement to raise goats in Bolinas, Calif. It has been a taboo for long to serve goat meat in Indian restaurants because it was a common notion that the main stream would not like it! However, the recent trend of serving goat meat or chevon in up-scale restaurants has encouraged ethnic eateries to offer their traditional mutton dishes to their patrons. This new trend has not only driven the demand of goat meat but also doubled the price of it! The bone-in chunks of goat meat are first marinated with little yogurt, black salt, black peppers, ground cumin and coriander seeds and kept aside for a couple of hours. The base masala is prepared with chopped red onions, garlic, ginger, tomatoes and a freshly ground blend of garam masala spices. Once the base curry is well tempered and golden dark in color, chunks of marinated mutton is added to it and sautéed over low heat for about one hour. Once the meat is fork-tender we add some hot water to it and simmer until the desired color and taste is achieved. This simple, tasty and nutritious dish is served with your choice of bread or basmati rice

Goa differs from other coastal areas of India because of a strong Portuguese influence on its culture, cuisine and architecture. Vasco da Gama's ship arrived here in the late fifteenth century with an aim to control the spice route to the West. However, the Portuguese captured Goa by the turn of the century and became the chief spice traders. Vindaloo curry is considered the "national" dish of this region and can be prepared using pork, lamb, chicken, fish or prawns. The marinade is prepared by grinding garlic, ginger, red peppers, cardamoms, mustard & cumin seeds, cloves and malt vinegar. The selected choice of seafood, poultry, lamb, pork or paneer cheese is sauteed on order with the marinade base and paste of red onions, freshly pureed tomatoes. This popular and much sought after Goan curry is cooked very authentically to satisfy the connoisseur in you. Served with Basmati rice

The long process of preparing this rice pudding dessert from the south Indian city of Hyderabad starts with grinding milk-soaked basmati rice into a coarse paste and then slow cooked with milk, saffron, cardamom powder, rose water, sugar and pistachio nuts. Served chilled.

Gulab Jamun probably is the most popular Indian dessert for all happy occasions in India. It is prepared by rolling saffron and cardamom flavored milk concentrate ‘Khoya’ into deep fried little balls. The Gulab Jamuns are kept “pickled” in separately prepared syrup for several hours. Two pieces of Gulab Jamun are served garnished with edible silver leaf.

Selection of sodas and sparkling water including Coke, Diet options, Pepsi, and Sprite

Chai is the most commonly enjoyed and offered drink of India. Prepared with cardamom, other spices and fresh milk. Available ice chilled also