Clay oven baked lentil wafers with hint of black pepper.

Crispy turnover stuffed with potatoes, green peas, spinach, and fresh Indian spices.

Crispy turnover stuffed with organic chicken, spinach, roasted cumin seed, ginger, garlic, herbs, and spices.

All pakoras are dipped in mildly spiced in chic pea batter mixed with garlic, ginger, and spices.

Mexican bay shrimp marinated in lime juice, chef’s seafood seasoning, ginger, garlic served on hot skillet with hint of butter.

Savory legume soup.

Organic chicken breast slowly cooked with seasonal vegetables and noodle.

Chopped seedless cucumber, tomato, carrots, onion seasoned with roasted cumin seed, olive oil, lime juice, hint of chat masala.

Whole black lentil with red kidney bean sautéed with onion and mild spices.

Cheese.

Homemade paneer cheese or potato cooked in Watsonville spinach, mustard leaves slowly simmered with ginger, garlic, onion.

Clay oven baked eggplant to perfection pureed sautéed with tomato and mango pickle powder.

Cauliflower and potato sautéed with caramelized onion, cumin, tamarind and hint of butter and garlic.

Assorted seasonal mix vege cooked in saffron curry and creamy sauce.

Grated assorted vege balls with homemade cheese, cashew, pistachio, raisin, bread crumbs, and spices served in creamy sauce.

Cheese.

Homemade cheese or assorted vegetable cooked in tikka creamy sauce.

Cheese.

Homemade Paneer cheese or aloo simmered in curry sauce with green peas, ginger, garlic, herbs, and spices.

GORBANZO BEANS

Seasonal okra fennel dry mango powder, lime juice with sautéed onion and tomatoes.

Organic chicken breast, onion, tomato, poppy seeds, cumin seed with chef’s spices.

Organic chicken with Watsonville spinach, mustard leaves slowly simmered with garlic and ginger .

Organic chicken cooked in chef’s special vindaloo curry with potato and garam masala.

Organic chicken with assorted vege served in saffron curry creamy sauce. Must try.

Clay oven baked organic chicken breast marinated in yogurt, garlic and spices served with tomato creamy tikka sauce. Must try.

Australian halal lamb cooked with onion, tomato, chili flakes served in curry sauce.

Lamb cube and Watsonville spinach, mustard leaves slowly simmered in ginger, garlic, and herbs.

Lamb cubes cooked in chef’s special vindaloo curry with potato and garam masala.

Succulent lamb and assorted vegetable delicately flavored with saffron curry and creamy sauce.

Australian halal lamb cooked with onion, tomato, chili flakes served in creamy tikka sauce.

Marinated organic quarter legs cooked in clay oven and served hot skillet with caramelized onions.

Organic chicken breast marinated in yogurt, lime juice, lea pepper sauce with chefs spices cooked in clay oven served on hot skillet.

Organic chicken breast marinated in homemade mint sauce with ginger, garlic cooked in clay oven served on hot skillet.

Organic chicken breast marinated in homemade garlic sauce with ginger, mustard paste, and spices cooked in clay oven served on hot skillet.

Minced ground lamb marinated with herbs and spices cooked in clay oven served on hot skillet.

Mixed grill marinated in yogurt, lime juice, lea pepper sauce with chef’s spices cooked in clay oven served on hot skillet.

Mexican bay shrimp and assorted vege delicately flavored with saffron curry and creamy sauce.

Mexican bay shrimp cooked with house special tikka masala sauce.

Mahi–mahi delectable cooked with various swaad spices sautéed with onion and bell pepper.

Mexican bay shrimp, mahi-mahi, salmon cooked in chef’s special seafood curry sauce with ginger and garlic.

Mexican bay shrimp with cauliflower and potato sautéed with caramelized onion, cumin, tamarind and hint of butter and garlic.

Mahi-mahi sautéed with garlic chili and onion with chef spices.

Green peas, carrots, cumin seeds, turmeric with hint of spices and butter.

Organic chicken cooked with garlic, onion, ginger mixed with roasted nuts, briyani masala, and zafran basmati rice.

Niman ranch lamb cooked with vindaloo sauce mixed with roasted nuts, briyani masala, and zafran basmati rice.

Clay oven baked salmon and Mexican bay shrimp sautéed with bell pepper, onion, garlic, butter, seafood seasoning mixed with zafran basmati rice topped with roasted nuts.

Chopped garlic and cilantro.

Ground lamb.

Pine nuts, almond, cashew, pistachio, coconut, and cherry.

cheese

whole wheat bread

6 OZ

6 0Z

Milky donuts lightly fried dipped in sweet syrup.

Slowly simmered Indian rice with green cardamom and raisins.

Small.