Appetizers | Price | Add to Cart | |
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BEEF SAMOSA
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$6 | Add to Cart | |
Chicken Samosas (2 pieces)
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$5.00 | Add to Cart | |
Onion Pakoras
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$4 | Add to Cart | |
Chaana Bhaji Appetize
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$5.00 | Add to Cart | |
CHICKEN SPRING ROLLS
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$4.99 | Add to Cart | |
Chicken 65
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$7.99 | Add to Cart | |
Vegetables samosa
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$4 | Add to Cart | |
Vegetable Spring Rolls
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$4.99 | Add to Cart | |
Tandoori Hot Wings (six pieces)
Chicken party wings marinated in special ‘Tandoori’ sauce, grilled in clay ‘Tandoori’ oven, and topped with Chef’s special spicy Tandoori sauce. |
$10.99 | Add to Cart |
Soups ~ 16 oz. Cup | Price | Add to Cart | |
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Chicken Soup
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$5.00 | Add to Cart | |
Mulligatawny Soup
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$3.99 | Add to Cart |
Chef’s Specials | Price | Add to Cart | |
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Chicken Tikka Masala ~ Half 16 oz.
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$14.99 | Add to Cart | |
Lamb shishkabab Masala ~ Half 16 oz.
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$15.99 | Add to Cart | |
Shrimp Tikka Masala ~ Half 16 oz.
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$16.99 | Add to Cart | |
Butter Chicken ~ Half 16 oz.
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$14.99 | Add to Cart | |
ROHU BHUNA 2pcs ( with small bone) Bangladeshi Fish
Bone- in. Mildly spiced turmeric, onion, ginger. Garlic, coriander, and cumin in a special curry sauce |
$19.99 | Add to Cart | |
MURUGH ROAST(CHICKEN ROAST) WITH SPECIAL RICE
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$15.99 | Add to Cart | |
Hilsha Bhuna 1 pc (With small bones) Bangladeshi Fish
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$15.99 | Add to Cart |
Tofu Specials | Price | Add to Cart | |
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Tofu Vindaloo ~ Half 16 oz.
South Indian style hot and sour curry sauce. Tofu cooked in hot spices with potatoes, tomatoes, onions and cilantro. |
$11.99 | Add to Cart | |
Tofu Malai Curry ~ Half 16 oz.
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$12.99 | Add to Cart | |
Tofu Tikka Masala ~ Half 16 oz.
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$12.99 | Add to Cart | |
Tofu & Chick-Peas Masala ~ Half 16 oz
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$11.99 | Add to Cart | |
Peas Polao
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$4.99 | Add to Cart |
Vegetables | Price | Add to Cart | |
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Mixed Vegetable Curry ~ Half 16 oz.
Assorted vegetables with carrots, green peas, cauliflower, green beans, zucchini, chick peas, etc. |
$11.99 | Add to Cart | |
Daal (Lentil)
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$11.99 | Add to Cart | |
Vegetable Korma ~ Half 16 oz.
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$11.99 | Add to Cart | |
Paneer Korma ~ Half 16 oz.
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$11.99 | Add to Cart | |
Aloo Begoon ~ Half 16 oz.
Potatoes with skinless pureed roasted eggplant with garlic, onion, tomatoes, and Chef’s special blend of spices. |
$11.99 | Add to Cart | |
Tarka Daal ~ Half 16 oz.
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$11.99 | Add to Cart | |
Chaana Masala ~ Half 16 oz.
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$11.99 | Add to Cart | |
Eggplant Bortha~ Half 16 oz.
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$11.99 | Add to Cart | |
Chaana Begoon ~ Half 16 oz.
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$11.99 | Add to Cart | |
Motor Ponir ~ Half 16 oz.
Green peas & homemade ‘Ponir’ (cheese) prepared in a special creamy tomato sauce with ‘methi leaves’. |
$11.99 | Add to Cart | |
Okra (Bhindi) Bhaji ~ Half 16 oz.
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$11.99 | Add to Cart | |
Saag Bhaji ~ Half 16 oz.
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$11.99 | Add to Cart | |
Saag Aloo ~ Half 16 oz.
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$11.99 | Add to Cart | |
Saag Paneer ~ Half 16 oz.
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$12.99 | Add to Cart | |
Peas Polao
|
$4.99 | Add to Cart |
Masala Items & Chef’s Specials | Price | Add to Cart | |
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Shrimp Tikka Masala ~ Half 16 oz.
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. |
$16.99 | Add to Cart | |
Butter Chicken ~ Half 16 oz.
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. |
$14.99 | Add to Cart | |
Peas Polao
|
$5.00 | Add to Cart |
Chicken Curry Express | Price | Add to Cart | |
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Chicken Curry ~ Half 16 oz.
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$12.99 | Add to Cart | |
Chicken Bhoona ~ Half 16 oz.
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$13.99 | Add to Cart | |
Chicken Vindaloo ~ 16oz
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$13.99 | Add to Cart | |
Chilly Chicken
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$14.99 | Add to Cart | |
Chicken Daal ~ Half 16 oz.
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$13.99 | Add to Cart | |
Chicken Korma ~ Half 16 oz.
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$14.99 | Add to Cart | |
Chicken Saag ~ Half 16 oz.
|
$14.99 | Add to Cart | |
Chicken Malai Curry ~ Half 16 oz.
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$14.99 | Add to Cart | |
Peas Polao
|
$4.99 | Add to Cart | |
Basmati Rice
|
$2.00 | Add to Cart |
Lamb Curry Express | Price | Add to Cart | |
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Lamb Curry ~ Half 16 oz.
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$16 | Add to Cart | |
Lamb Bhoona ~ Half 16 oz.
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$16 | Add to Cart | |
Lamb Vindaloo ~ Half 16 oz. ~ hot
|
$16 | Add to Cart | |
Lamb Daal Gost ~ Half 16 oz
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$16 | Add to Cart | |
Lamb Korma ~ Half 16 oz.
|
$16 | Add to Cart | |
Lamb Saag ~ Half 16 oz.
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$16 | Add to Cart | |
Lamb Malai Curry ~ Half 16 oz.
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$16 | Add to Cart | |
Peas Polao
|
$4.99 | Add to Cart | |
Basmati Rice
|
$2.99 | Add to Cart |
Shrimp Curry Express | Price | Add to Cart | |
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SHRIMP DOPIAZZA
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$16 | Add to Cart | |
SHRIMP CURRY
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$16 | Add to Cart | |
SHRIMP BHUNA
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$16 | Add to Cart | |
SHRIMP VINDALOO
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$16 | Add to Cart | |
SHRIMP KURMA
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$16 | Add to Cart | |
SHRIMP SAGG
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$16 | Add to Cart | |
SHRIMP MALAI CURRY
|
$16 | Add to Cart | |
Peas Polao
|
$4.99 | Add to Cart | |
Basmati Rice
|
$2.00 | Add to Cart |
Fish Curries Express | Price | Add to Cart | |
---|---|---|---|
SALMON CURRY
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$16 | Add to Cart | |
SALMON VINDALOO
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$16 | Add to Cart | |
SALMOM BHUNA
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$16 | Add to Cart | |
SALMON DOPIAZZA
|
$16 | Add to Cart | |
TILAPIA CURRY
|
$14 | Add to Cart | |
TILAPIA VINDALOO
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$14 | Add to Cart | |
TILAPIA BHUNA
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$14 | Add to Cart | |
TILAPIA DOPIAZZA
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$14 | Add to Cart | |
Basmati Rice
|
$2.00 | Add to Cart |
SHISH KABAB CURRIES | Price | Add to Cart | |
---|---|---|---|
LAMB SHIS KABAB CURRY
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$16 | Add to Cart | |
KEEMA CURRY
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$16 | Add to Cart | |
SHISH KABAB BHUNA
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$16 | Add to Cart | |
SHISH KABAB ROGEN JOSH
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$16 | Add to Cart | |
SHISH KABAB DOPIAZA
|
$16 | Add to Cart |
Goat Curry Express | Price | Add to Cart | |
---|---|---|---|
GOAT CURRY
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$16 | Add to Cart | |
GOAT BHUNA
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$16 | Add to Cart | |
GOAT VINDALOO
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$16 | Add to Cart | |
GOAT DAAL GOST
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$16 | Add to Cart | |
GOAT PASSANDA
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$16 | Add to Cart | |
Goat Saag ~ Half 16 oz.
|
$16 | Add to Cart | |
Goat Malai Curry ~ Half 16 oz.
|
$16 | Add to Cart | |
Peas Polao
|
$4.99 | Add to Cart |
Tondoori Specials | Price | Add to Cart | |
---|---|---|---|
Chicken Tikka
|
$14.99 | Add to Cart | |
Chicken Tondoori
|
$12.99 | Add to Cart | |
Lamb Sheek Kabab
|
$16.00 | Add to Cart | |
Chicken Shish Kabab
|
$14.99 | Add to Cart | |
Peas Polao
|
$4.99 | Add to Cart | |
Basmati Rice
|
$2.00 | Add to Cart |
Fried Rice | Price | Add to Cart | |
---|---|---|---|
Chicken Fried Rice
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$12 | Add to Cart | |
Shrimp Fried Rice
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$13 | Add to Cart | |
Vegetable Fried Rice
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$10.00 | Add to Cart | |
Peas Polao
|
$4.99 | Add to Cart |
Biriyanis | Price | Add to Cart | |
---|---|---|---|
Vegetable Biriyani 24oz
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$12 | Add to Cart | |
Goat Biriyani 24oz
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$15.99 | Add to Cart | |
Lamb Biriyani 24oz
|
$16.99 | Add to Cart | |
Chicken Biriyani 24oz
|
$14.99 | Add to Cart | |
Shrimp Biriyani 24oz
|
$16.00 | Add to Cart | |
Chicken 65 Biriyani 24oz
|
$14.99 | Add to Cart |
Breads | Price | Add to Cart | |
---|---|---|---|
Naan
|
$2.50 | Add to Cart | |
Garlic Naan
|
$3.99 | Add to Cart | |
Cheese Naan
|
$5.99 | Add to Cart | |
Porata
|
$5 | Add to Cart |
Chutneys & Sauces | Price | Add to Cart | |
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Sweet Mango Chutney
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$4.00 | Add to Cart | |
Spicy Mango Pickle
|
$4.00 | Add to Cart | |
Yogurt-Cucumber Raita
|
$2.00 | Add to Cart | |
Green Mint Sauce 4 oz.
|
$2.00 | Add to Cart | |
Tamarind Sauce 4 oz.
|
$2.00 | Add to Cart |
Desserts | Price | Add to Cart | |
---|---|---|---|
Gulab Jamun
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$3.00 | Add to Cart | |
Rice Pudding
|
$3.00 | Add to Cart |
Beverages | Price | Add to Cart | |
---|---|---|---|
Mango Juice
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$4.00 | Add to Cart | |
Mango Lassi
|
$4.00 | Add to Cart | |
Spiced Iced Tea
|
$2.00 | Add to Cart | |
Coke
|
$2.00 | Add to Cart | |
Diet Coke
|
$2.00 | Add to Cart | |
Sprite
|
$2.00 | Add to Cart | |
Ginger Ale
|
$2.00 | Add to Cart | |
Fanta Orange
|
$2.00 | Add to Cart | |
Bottled Water
|
$2.00 | Add to Cart |
Triangular puffed pastry stuffed with GROUND BEEF, green peas, onions, & mildly spiced herbs
Triangular puffed pastry, spiced with paach-foron. Stuffed with minced chicken, sweet corn, and potatoes.
Fresh sliced onion fritters prepared with chick-pea flour, whole coriander, onions, and other spices.
Sautéed chick-peas with grilled onion, ginger, roasted garlic, cubed tomatoes, and herbs.
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.
Triangular puffed pastry stuffed with mashed potatoes, green peas, carrots & mildly spiced herbs.
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.
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.
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.
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.
Chicken leg quarter marinated in yogurt, turmeric, ginger, garlic, chopped onions, etc. & prepared in a rich creamy sauce.
Special Bangladeshi Hilsha fish with bone cooked with tomatoes, and onions with ground spices in a thick curry sauce.
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 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.
Chickpeas cooked with tofu and onions in a light Masala sauce.
Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.
Lentils prepared with medium curry spices. Choice of protein. Served with basmati rice.
Traditional dish from Mughal cuisine. Rich creamy mild curry sauce with ginger ,garlic, yogurt and fortified butter.
Traditional dish from Mughal cuisine. Rich creamy mild curry sauce with ginger ,garlic, yogurt and fortified butter.
‘Masoor Daal’ (lentils) cooked with turmeric, tomatoes, onions, and topped with roasted garlic.
Sautéed chickpeas (garbanzo beans) with grilled onion, turmeric, ginger, garlic, cubed tomatoes, and herbs.
Eggplant cooked with garlic, onion, tomatoes, bell peppers, and Chef’s blend of herbs and spices.
Sautéed chickpeas mixed with eggplant, with garlic, onion, tomatoes and herbs.
Fresh sliced ‘Bhindi’ (okra) sautéed with ginger, garlic, tomatoes, grilled onion and other spices.
Chopped spinach cooked with roasted garlic, onion, tomatoes, and Chef’s special blend of herbs.
Chopped spinach & ‘Aloo’ (potatoes) cooked with roasted garlic, onion, and tomatoes.
Chopped spinach prepared in a delightfully light cream sauce with cubed ‘Ponir’ (cheese).
Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.
Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.
India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger.
East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.
Spicy. Cooked with mixture of green chilis, peppers, onions, and tossed in a spicy sauce.
Traditional dish from Mughal cuisine. Rich creamy mild curry sauce with ginger ,garlic, yogurt and fortified butter.
Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice.
Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices.
Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.
India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger.
East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.
Traditional dish from Mughal cuisine. Rich creamy mild curry sauce with ginger ,garlic, yogurt and fortified butter.
Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices.
Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.
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
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.
East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppersEast India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.
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.
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.
Cooked with Garden fresh spinach then cooked with garlic, tomatoes, onion and other spices.
East-West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and CHEF secret spices
Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.
Indian’s favorite brown curry sauce cooked with blended onions, green peppers, garlic and ginger. Also prepared with special curry spices
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.
East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers
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
Indian’s favorite brown curry sauce cooked with blended onions, green peppers, garlic and ginger. Also prepared with special curry spices
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.
East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers
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
Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with special curry spices
Ground Lamb cooked with green peas, onions, tomatoes and cilantros in a thick currey sauce
East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers
This is one of the most popular lamb dishes to have originated in Kashmir. Traditionally fatty meat on the bone is slow cooked until most of the fat is separated from the meat. The fat escapes from the meat in this way is known as Rogan and josh refers to the rich red color by Paprika. Marinated with yogurt, garlic, ginger and chef special spices then cooked in medium curry sauce topping with fried onions, green peppers and tomatoes
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
Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger.
East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers
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.
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.
Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice.
Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices.
Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.
Chicken breasts marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven'.
Chicken leg quarters marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven'.
Minced Lamb spiced with ginger, herbs and onions, and grilled with bell peppers & grilled onion.
Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.
Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.
Specialty Biriyani with seasoned chicken 65. Slightly Spicy.
Unleavened white flour hand rolled flat bread fresh baked in ‘Tandoori Clay Oven’ with a touch of butter.
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