Halal King Indian Grill

Onion Pakoras

Fresh sliced onion fritters prepared with chick-pea flour, whole coriander, onions, and other spices.

Chaana Bhaji Appetize

Sautéed chick-peas with grilled onion, ginger, roasted garlic, cubed tomatoes, and herbs.

CHICKEN SPRING ROLLS

Chicken 65

Chicken 65 is a spicy, deep-fried chicken dish originating from South India.  Chicken slices marinated with garlic & ginger; then stir-fried and slightly sautéed with green chili, mixed bell pepper, grilled onion, and special sauce.

Vegetables samosa

Triangular puffed pastry stuffed with mashed potatoes, green peas, carrots & mildly spiced herbs.

Vegetable Spring Rolls

Tandoori Hot Wings (6 pieces)

Jumbo wings marinated in special ‘Tandoori’ sauce, grilled in clay ‘Tandoori’ oven, and topped with Chef’s special spicy Tandoori sauce.

BUFFALO WINGS (6 PCS)

Deep fried crispy wings with buffalo sauce

SWEET AND SOUR WINGS (6PCS)

CURRY HOT WINGS (6PCS)

Crispy wings that give you curry flavor with buffalo touch.

GOLDEN HOT HONEY WINGS (6 PCS)

Sweet and sour medium hot honey sauce

TERIYAKI WINGS (6PCS)

Original Japanese medium hot teriyaki sauce 

NUCLEAR BLAST (6PCS)

Crispy wings with very very hot Nagaland sauce 

TIKKI WINGS

Wings baked in a clay oven then add butter, cilantro and dry chaat masala

Lemon Pepper Wings

Deep fried crispy wings with butter and lemon peppers

Chicken Soup

Chicken soup cooked with lentils and  spices.

Mulligatawny Soup

Lentils cooked with celery, carrots, onions, with mild spices.

MURUGH ROAST(CHICKEN ROAST) WITH SPECIAL RICE

Chicken leg quarter marinated in yogurt, turmeric, ginger, garlic, chopped onions, etc. & prepared in a rich creamy sauce.

Chicken Tikka Masala

Boneless white meat Chicken marinated in a blend of yogurt and mild tandoori spices, then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special Masala sauce.

Lamb shishkabab Masala

Boneless Lamb marinated in a blend of yogurt and mild tandoori spices, then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special Masala sauce.

Shrimp Tikka Masala

Peeled Shrimp marinated in a blend of yogurt and mild tandoori spices, then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special Masala sauce.

Butter Chicken

Chicken white  meat marinated in a blend of yogurt and very mild tandoori spices, then baked in clay oven and cooked with cream and our chef’s special spices, garnished with dried methi leaves (fenugreek) and butter.

Chili Chicken

Chicken stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese Chili sauce and spices.

Chili Shrimp

Peeled Shrimp stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese Chili sauce and spices.

Tofu Chili

Tofu stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, a special Indo-Chinese chili sauce, and spices. Served with basmati pulao rice.

Manchurian Chicken

Chicken stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese Manchurian sauce and spices.

Manchurian Shrimp

Peeled Shrimp stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese Manchurian sauce and spices.

Chili Paneer

Paneer stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, a special Indo-Chinese chili sauce, and spices. Served with basmati pulao rice.

Manchurian Tilapia

Tilapia stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, a special Indo-Chinese Manchurian sauce, and spices. Served with basmati pulao rice.

Gobi Manchurian

Cauliflower stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese Manchurian sauce and spices

Paneer Manchurian

Paneer stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese Manchurian sauce and spices

Tofu Vindaloo

South Indian style hot and sour curry sauce. Tofu cooked in hot spices with potatoes, tomatoes, onions and cilantro.

Tofu Malai Curry

East and West Bengal’s favorite coconut based curry with medium spices. Tofu cubes cooked in coconut milk, onions, garlic, coconut paste and Chef’s special spices.

Tofu Tikka Masala

Tofu marinated in a blend of yogurt and mild tandoori spices then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special Masala sauce.

Tofu & Chick-Peas Masala

Chickpeas cooked with tofu and onions in a light Masala sauce.

Daal (Lentil)

Lentils prepared with medium curry spices. Choice of protein. Served with basmati rice.

Mixed Vegetable Curry

Assorted vegetables with carrots, green peas, cauliflower, green beans, zucchini, chick peas, etc.

Vegetable Korma

Traditional dish from Mughal cuisine. Rich creamy mild curry sauce with ginger ,garlic, yogurt and fortified butter.

Paneer Korma

Traditional dish from Mughal cuisine. Rich creamy mild curry sauce with ginger ,garlic, yogurt and fortified butter.

Aloo Begun

Potatoes with skinless pureed roasted eggplant with garlic, onion, tomatoes, and Chef’s special blend of spices.

Tarka Daal

‘Masoor Daal’ (lentils) cooked with turmeric, tomatoes, onions, and topped with roasted garlic.

Chaana Masala

Sautéed chickpeas (garbanzo beans) with grilled onion, turmeric, ginger, garlic, cubed tomatoes, and herbs.

Mutor Ponir

Green peas & homemade ‘Ponir’ (cheese) prepared in a special creamy tomato sauce with ‘methi leaves’.

Saag Bhaji

Chopped spinach cooked with roasted garlic, onion, tomatoes, and Chef’s special blend of herbs.

Saag Aloo

Chopped spinach & ‘Aloo’ (potatoes) cooked with roasted garlic, onion, and tomatoes.

Saag Paneer

Chopped spinach prepared in a delightfully light cream sauce with cubed ‘Ponir’ (cheese).

Shrimp Tikka Masala

Peeled Shrimp marinated in a blend of yogurt and mild tandoori spices, then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special Masala sauce.

Butter Chicken

Chicken white meat marinated in a blend of yogurt and very mild tandoori spices, then baked in clay oven and cooked with cream and our chef’s special spices, garnished with dried methi leaves (fenugreek) and butter.

Chilly Chicken

Spicy. Cooked with mixture of green chilis, peppers, onions, and tossed in a spicy sauce.

Chicken Curry

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger.

Chicken Bhoona

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.

Chicken Vindaloo

Prepared in spicy vinegar sauce with potatoes.

Chicken Daal

Prepared with Lentils (Daal) in medium Curry sauce.

Chicken Korma

Traditional dish from Mughal cuisine. Rich creamy mild curry sauce with ginger ,garlic, yogurt and fortified butter.

Chicken Saag

Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice.

Chicken Malai Curry

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices.

Lamb Curry

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger.

Lamb Bhoona

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.

Lamb Vindaloo

Prepared in spicy vinegar sauce with potatoes.

Lamb Daal Gost

Prepared with Lentils (Daal) in medium Curry sauce.

Lamb Korma

Traditional dish from Mughal cuisine. Rich creamy mild curry sauce with ginger ,garlic, yogurt and fortified butter.

Lamb Saag

Lamb Malai Curry

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices.

SHRIMP DOPIAZZA

With lashings of onions, dopiaza’s popularity is timeless. In the Hindi Language ‘Do’ means two and ‘Piaaz ‘ is onion. Hence the popular belief that the word refers to the use of twice the amount or two different type Of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar’s courtier, Mullah Dopiaza Prepared with lots of onion & bell peppers

SHRIMP CURRY

India’s fIndian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with Planet BOMBAY special curry spicesavorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger.

SHRIMP BHUNA

East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.

SHRIMP VINDALOO

Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’ , the Portuguese word for garlic. cooked in hot spices with potatoes. 

SHRIMP KURMA

The city of Hyderabad in Andhra Pradesh has a rich heritage of Mogul cuisine. It was here the last Mogul emperors retired before finally handing over power to the Nizam dynasty. But the original recipe of Kurma comes from Delhi, the center of Mogul cuisine. Kurma is a rich and creamy style mild curry sauce cooked with yogurt, cream, cashew nut, pineapple & pure homemade butter.

SHRIMP SAGG

Cooked with Garden fresh spinach then cooked with garlic, tomatoes, onion and other spices.

SHRIMP MALAI CURRY

East-West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and CHEF secret spices

SALMON CURRY

Indian’s favorite brown curry sauce cooked with blended onions, green peppers,  garlic and ginger. Also prepared with  special curry spices

SALMON VINDALOO

Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’ , the Portuguese word for garlic. cooked in hot spices with potatoes. 

SALMON BHUNA

East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers

SALMON DOPIAZZA

With lashings of onions, dopiaza’s popularity is timeless. In the Hindi Language ‘Do’ means two and ‘Piaaz ‘ is onion. Hence the popular belief that the word refers to the use of twice the amount or two different type Of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar’s courtier, Mullah Dopiaza Prepared with lots of onion & bell peppers

TILAPIA CURRY

Indian’s favorite brown curry sauce cooked with blended onions, green peppers,  garlic and ginger. Also prepared with  special curry spices

TILAPIA VINDALOO

Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’ , the Portuguese word for garlic. cooked in hot spices with potatoes. 

TILAPIA BHUNA

East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers

TILAPIA DOPIAZZA

With lashings of onions, dopiaza’s popularity is timeless. In the Hindi Language ‘Do’ means two and ‘Piaaz ‘ is onion. Hence the popular belief that the word refers to the use of twice the amount or two different type Of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar’s courtier, Mullah Dopiaza Prepared with lots of onion & bell peppers

LAMB SHISH KABAB CURRY

Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with  special curry spices

KEEMA CURRY

Ground Lamb cooked with green peas, onions, tomatoes  and cilantro in a thick curry sauce

SHISH KABAB BHUNA

East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers

SHISH KABAB DOPIAZA

With lashings of onions, dopiaza’s popularity is timeless. In the Hindi Language ‘Do’ means two and ‘Piaaz ‘ is onion. Hence the popular belief that the word refers to the use of twice the amount or two different type Of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar’s courtier, Mullah Dopiaza Prepared with lots of onion & bell peppers

GOAT CURRY

Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger.

GOAT BHUNA

East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers

GOAT VINDALOO

Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’ , the Portuguese word for garlic. cooked in hot spices with potatoes.

GOAT DAAL GOST

Prepared with Lentils (Daal) in medium Curry sauce.

GOAT PASSANDA

Popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word 'Pasande,' or 'the favorite one,'which refers to the prime cut of meat traditionally used within: marinated with yogurt, garlic, ginger and chef special spices. Also cooked with almond, cream and slice of pineapples.

Goat Saag

Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice.

Goat Malai Curry

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices.

Chicken Tikka

Chicken breasts marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven'.

Chicken Tondoori

Chicken leg quarters marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven'.

Lamb Sheek Kabab

Minced Lamb spiced with ginger, herbs and onions, and grilled with bell peppers & grilled onion. 

Chicken Shish Kabab

Ground Chicken marianted with spices and herbs

Chicken Fried Rice

Shrimp Fried Rice

Vegetable Fried Rice

Peas Polao

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Basmati Rice

Eggs Fried Rice

Vegetable Biriyani 24oz

Goat Biriyani 24oz

Chicken Biriyani 24oz

Shrimp Biriyani 24oz

Chicken 65 Biriyani 24oz

Specialty Biriyani with seasoned chicken 65.  Slightly Spicy.

Naan

Unleavened white flour hand rolled flat bread fresh baked in ‘Tandoori Clay Oven’ with a touch of butter.

Garlic Naan

Naan bread topped with minced garlic

Cheese Naan

Naan bread topped with cheese

Porata

Hand rolled flat bread fried with butter in a skillet

Sweet Mango Chutney

Spicy Mango Pickle

Yogurt-Cucumber Raita

Green Mint Sauce 4 oz.

Tamarind Sauce 4 oz.

Gulab Jamun

Sponged pastry in flavored syrup

Rice Pudding

Mango Juice

Mango Lassi

Spiced Iced Tea

Coke

Diet Coke

Sprite

Ginger Ale

Fanta Orange

Bottled Water