Biryani
(Rice)
We use only traditionally grown Basmati rice from the Doon Valley region of northern India, which is
naturally irrigated by the pure fresh waters of the Himalayas. All biryanis are served with
We use only traditionally grown Basmati rice from the Doon Valley region of northern India, which is
naturally irrigated by the pure fresh waters of the Himalayas. All biryanis are served with
achar (mixed pickles) and raita (creamy yogurt with cucumbers and tomatoes).
Jheengari
($15.95)
Succulent shrimp and rice flavored with spices.
Shah Jahani
($13.95)
A special Moghul recipe using succulent
lamb cubes, nuts and spices.
Hyderabadi
($13.95)
Made with mildly spiced chicken in an aromatic
combination of fruits and spices.
Sabz
($11.95)
A traditional vegetarian rice dish made with
tender vegetables, raisins and nuts.
Recommendations From Our Chef
A combination of different entrees served as samples in a traditional platter.
A combination of different entrees served as samples in a traditional platter.
Shahi
(A Royal feast)
($19.95)
($19.95)
Appetizers : Indian crabettes and turkey seekh kabab. Lamb Roganjosh
Lamb in tomato and onion curry Sauce)
Entree : Murgh makhani (tandoor roasted chicken cooked in a tomato based sauce).
Staples : Keema naan (filled with minced lamb and garlic).
Vegetables : Bhuna bharta (tandoor roasted eggplant sautéed with roasted onions
and tomatoes and cooked in a special blend of Indian spices).
Dessert of the day
Bhojan
(A vegetarian delight)
($17.95)
($17.95)
Appetizers : Sabzi Ki pakore (vegetable fritters) and aloo samosa
(potatoes, peas and cauliflower stuffed in pastry dough).
Entree : Saag paneer (farmer’s cheese cooked in flavorful spinach).
Staples : Paratha (twice-rolled and buttered flat bread).
Vegetables : Chana masala (chick pea flavored with crushed roasted cumin), navrattan korma
(vegetable medley) and daal maharani (black lentils garnished with onions,
tomatoes and ginger lightly sautéed in butter).
Dessert of the day
