Our Menu

Homemade triangular pastry filled with potatoes, green peas, and bell peppers, lightly spiced with garlic, ginger, and cumin, deep-fried.

Himalayan-spiced garlic, ginger, and onion slices, mixed in a garbanzo batter. This is deep-fried until golden brown.

Minced vegetable dumpling, mixed with Himalayan spices, wrapped in flour dough, and steamed.

Tandoor-baked paper-thin lentil crackers.

Mixed ground lamb and beef with Himalayan curry sauce.

Shelled prawns, dipped in a lightly spiced batter of garbanzo flour, with spices.

Minced chicken dumpling mixed with Himalayan spices wrapped in flour dough and steamed.

Lentil cream soup with delicately spiced vegetables.

Roasted tomato and garlic soup with Himalayan spices.

Mixed spring greens with avocado, tomatoes, mushrooms, and radishes, served with your choice of dressing.

A traditional salad presented in our chef's style. Tender chicken tikka, avocado, tomatoes, and mushroom slices.

Saffron-flavored basmati rice with a garnish of peas.

Saffron-flavored basmati rice with vegetables and dry fruits.

Saffron-flavored basmati rice with prawns, onions, tomatoes, coconut gravy, and a dash of basil.

Fresh fillets of mahi mahi, marinated in yogurt, tomatoes, garlic, and a touch of Himalayan spices, skewered and roasted in the charcoal-fired tandoori.

Shelled king prawn, lightly marinated in garlic, ginger, yogurt, and smoked in charcoal tandoori, served with somname sauce.

Rack of lamb cutlets, marinated in yogurt, ginger, mint, garam masala and mustard oil, coriander powder, and roasted in the tandoori.

Cube of lamb kebabs marinated with ginger, garlic, coriander leaves, chili, spring onions, smoked in the tandoori, and served with mint sauce.

Chicken marinated overnight in yogurt, ginger, and garam masala. Roasted in the tandoori until lightly smoked.

Fillets of chicken spiced with cumin, ginger, and yogurt roasted in the tandoor and served with mint sauce.

Chopped fresh spinach cooked with diced lamb and spiced with fenugreek, fennel, onions, and garlic.

Mildly spiced lamb curry slowly cooked in creamy onion gravy.

Lamb curry cooked by an old family recipe, with ground onions, garam masala, coriander seed, a touch of chili powder, and garlic.

Braised lamb and potato cooked in sautéed onion gravy and topped with sweet and sour tamarind chutney.

Meaty lamb shanks, slow-cooked with the chef's special blend of freshly ground spices, tomatoes, onions, ginger, chili, and cardamom.

Mildly spiced chicken curry slowly cooked in creamy onion gravy.

Chicken tikka pan-fried in a creamy gravy of onions, garam masala, buttercream, ground almonds, tomatoes, and paprika.

This southern favorite is cooked with tomatoes, onions, chili, mustard seeds, and fresh curry leaves.

Chicken and potatoes cooked in sautéed onion gravy and topped with sweet and sour tamarind chutney.

Chopped fresh spinach with chicken and spiced with fenugreek, fennel, onions, and garlic.

A rich gravy of coconut cream cooked with onions, green and red bell peppers, white wine, and lobster tail.

Black tiger prawns cooked in gravy made of onions, tomatoes, mustard seed, curry leaves, a dash of red chili, and coconut milk.

Rich gravy of coconut cream, fresh basil leaves, tomatoes, and a dash of chili does justice to the flavor of prawns.

Himalayan spiced tandoori mahi-mahi cooked in a rich gravy of cooked cream sautéed in onions, tomatoes, mustard seeds, curry leaves, and fresh basil.

Lentils are simmered overnight over the lightly glowing embers of the tandoori together with onions, chili, and ginger.

Wedges of eggplant and potato, tossed with onions, tomatoes, curry leaf, mustard seed, cumin seed, and a dash of Himalayan spices.

Mixed fresh vegetables in a dry spicy sauce.

Creamed spinach and paneer (homemade farmer’s cheese).

Fresh Sonoma garden okra cooked with onions, tomatoes, garlic, ginger, and house blend spices.

Garbanzo beans cooked with mango powder and Indian spices.

Eggplant baked in the clay oven and cooked in onions, tomatoes, and Himalayan spices.

Cubed farmer's cheese and green peas in yeti blend cream curry.

Cauliflower and potatoes cooked with herbs and spices.

Vegetables in a mild Himalayan cream sauce and dry fruits.

Minced vegetables, cashew, raisins, and farmer cheese croquettes in a creamy tikka masala sauce.

Basmati rice cooked with whole spices, garlic, cashews, almonds, a sprinkling of raisins, fried onions, and coriander.

Soft cheese dumpling, known as "paneer", is immersed in sweetened creamy milk and flavored with green cardamom and pistachios.

Mango yogurt smoothie.