India Sizzling Menu (Update 2025)

Vegetables dipped in seasoned chickpea batter and fried. Can be made vegan.

A must try! Very light, fresh baby spinach battered with chickpea flour and flash-fried. Delicious with tamarind chutney! Can be made vegan.

Can be made vegan

Paper-thin slices of eggplant dusted with flour and fried until crispy. Seasoned with chaat masala and tamarind chutney. Can be made vegan.

Spicy. Fried homemade cheese curds tossed in spicy garlic sauce.

Spicy. Cauliflower florets tossed in the chef's hot garlic sauce. Can be made vegan.

Homemade cheese curd with chickpea batter fried crispy and golden.

Crispy fried marinated cauliflower florets. Can be made vegan.

A fried pastry with a savory potato filling.

Spicy. Cabbage, carrot, and bell pepper dumplings tossed in a spicy Indo-Chinese sauce. Can be made vegan.

Crumbled samosas topped with curried chickpeas, chopped onions, tomatoes, and chutneys.

Spicy. Fried homemade cheese curds tossed in spicy garlic sauce.

Smoothly cooked yellow lentils, tempered with garlic, ginger. cumin, onion, and tomato. Served with rice. Can be made vegan.

Soft paneer simmered in a creamy tomato sauce. Simply fantastic!

A variety of lentils and legumes cooked with ginger, garlic, onion, tomatoes, a touch of cream and spices. A popular North Indian dish.

Green peas and paneer cooked in creamy onion sauce flavored with dry fenugreek leaves.

Garbanzo beans braised with chopped onions, tomatoes, cinnamon, ginger, and garlic. Can be made vegan.

Fried cheesy vegetable dumplings in a cashew-based creamy sauce. Garnished with nuts and raisins.

A "dry" preparation of okra sauted with onion, tomato, and ground spices. Can be made vegan.

A medley of nine vegetables and paneer cooked in a mild, creamy sauce.

Potatoes and cauliflower tossed with onion, tomato, and ground spices. Can be made vegan.

A dry preparation of fresh mushrooms tossed with onions, peppers, tomatoes, and ground spices. Can be made vegan.

Potatoes cooked in creamy tomato sauce with cashew paste and Kashmiri chilis.

Fried baby eggplants in tangy sesame and peanut sauce. Excellent with biryani! Can be made vegan.

Cheese.

Mixed vegetables cooked in a moderately spiced onion and coconut sauce. Can be made vegan

Paneer cooked in a creamy spinach sauce.

Lettuce, sliced onion, lemon, and chilis.

Indian salad of diced cucumber, onion, tomato, carrot, and lettuce seasoned with black pepper, lemon juice, and chaat masala.

Chicken leg quarters in the chef's blend of herbs and spices broiled in the clay tandoor oven.

Jumbo shrimp marinated in turmeric, mustard oil, fenugreek, and spices.

Tender chicken breast marinated in yogurt and spices broiled in the tandoor.

Pieces of salmon fillet marinated in lemon juice, ginger, garlic, and spices, skewered and broiled in the tandoor.

Cubed chicken breast marinated in saffron, cream, mild spices, ginger, and garlic skewered and broiled in the tandoor.

Tandoor broiled boneless chunks of lamb marinated in papaya juice, ginger, and a homemade blend of spices.

Season fish marinated in a blend of spices and grilled to perfection.

An especially rich dish for special occasions! Perfectly roasted chicken in a mild, creamy thick gravy with almonds and cashews that was originally served to please Mughal Emperors.

your choice of Chicken or Lamb. Tender meat cooked in a sauce with mint, cilantro, coconut, and spices from the Nilgiri Hills in Southern India.

Another Mughlai classic now popular all over the world. Shredded tandoori chicken braised in a thick, creamy tomato sauce with fenugreek and cilantro.

your choice of Lamb or Mutton. A traditional Kashmiri preparation of lamb or mutton with onions, tomatoes, ginger, cardamom, and ground Kashmiri chili pepper.

A curry from our chef's hometown of Madras made with coconut and a mildly spicy onion and tomato gravy.

A spicy, tangy fish curry flavored with fenugreek seeds, garlic, and spicy red chilis. A typical South Indian meal served with rice.

Spicy. Boneless chicken marinated in yogurt and Andhra garam masala cooked with a homemade curry blend.

A shrimp curry with ground poppy seeds, onions, and chilis from Andhra State on India's eastern coast.

Spicy. An authentic South Indian recipe from Tamil Nadu. Strong black pepper flavor is accented with the chef's secret recipe of a dozen spices.

your choice of Fish or Shrimp. A seafood curry from the Konkan coast of western India. Fish or shrimp is prepared with ground coconut, green chilis, turmeric, and crushed red pepper and tempered with mustard seeds.

Spicy. A semi-dry curry from Andhra, Kodi Roast features seared, marinated chicken served in a thick, spicy gravy.

Mildly spiced Basmati rice with your choice of jeera (whole cumin seeds), vegetables, and peas, or Kashmiri style with fruit and nuts. Can be made vegan.

Basmati rice tossed with freshly grated coconut and tempered with mustard seed and curry leaves. Can be made vegan.

A traditional dish from the Udupi region of Southern India. Rice and lentils cooked with sambar and vegetables. Can be made vegan.

Can be made vegan

Sweet with rose water or salty yogurt drink

Tea made with milk, flavored with spices

Strong, South Indian Coffee made with milk.