A fancy chicken curry featuring boneless organic chicken simmered in a rich, creamy curry sauce made with onions, tomatoes, garlic, lemon juice, cashew paste, yogurt, and cilantro Delhi. Served with basmati rice and a side dish of spinach and potato or chickpeas.

Cubed boneless lamb, rice, and thick curry sauce baked together in a steam-tight container, served topped with caramelized onions, nuts, and raisins Hyderabad. Served with basmati rice and a side dish of spinach and potato or chickpeas.

Black-eyed peas and organic shiitake mushrooms cooked in a sauce made with onions, garlic, tomatoes, and spices, including coriander, turmeric, and paprika Punjab. Served with basmati rice and a side dish of spinach and potato or chickpeas.

A fancy chicken curry featuring boneless organic chicken simmered in a rich, creamy curry sauce made with onions, tomatoes, garlic, lemon juice, cashew paste, yogurt, and cilantro Delhi.

A fancy chicken curry featuring boneless organic chicken simmered in a rich, creamy curry sauce made with onions, tomatoes, garlic, lemon juice, cashew paste, yogurt, and cilantro Delhi.

Cubed boneless lamb, rice, and thick curry sauce baked together, served topped with caramelized onions, nuts, and raisins. Served with basmati rice, a side dish of spinach and potato or chickpeas, half of a naan bread, chutneys, and pickles.

Cubed boneless lamb, rice, and thick curry sauce baked together, served topped with caramelized onions, nuts, and raisins. Served with basmati rice, a side dish of spinach and potato or chickpeas, half of a naan bread, chutneys, and pickles.

Black-eyed peas and organic shiitake mushrooms cooked in a sauce made with onions, garlic, tomatoes, and spices including coriander, turmeric, and paprika. Served with basmati rice, a side dish of spinach and potato or chickpeas, half of a naan bread, chutneys, and pickles.

Black-eyed peas and organic shiitake mushrooms cooked in a sauce made with onions, garlic, tomatoes, and spices including coriander, turmeric, and paprika. Served with basmati rice, a side dish of spinach and potato or chickpeas, half of a naan bread, chutneys, and pickles.

Deep fried pastries filled with mildly spiced potatoes and peas.

Made with fresh Dungeness crab meat, potatoes, breadcrumbs, and spices. Pan fried and served with yogurt-mint-cilantro sauce.

Paratha​ stuffed with spiced potatoes.

Leavened dough bread cooked in a tandoor oven.

A flaky, whole wheat bread.

A basic Indian whole wheat flat bread.

Select from a variety of leavened dough bread cooked in a tandoor oven.

Basic Indian whole wheat flatbread.

A lentil soup, made with mung beans.

Organic greens, cherry tomatoes, and radishes tossed in our house vinaigrette, flavored with cumin and paprika, sprinkled with crunchy potato noodles

Boneless cubed leg of lamb cooked in a sauce made with tomatoes, yogurt, ginger, Kashmiri Delhi chiles, garlic, onions, and spices including paprika and turmeric North India.

Boneless cubed lamb in a creamy curry sauce topped with slivered almonds. Served with rice, and small side dish.

Pureed organic spinach and cubes of paneer cheese cooked with spices. Served with rice, and side dish.

Organic vegetables and paneer cheese in a creamy curry sauce with nuts and raisins. Served with rice, and small side dish.

Boneless cubed leg of lamb cooked in a sauce made with tomatoes, yogurt, ginger, Kashmiri Delhi chiles, garlic, onions, and spices including paprika and turmeric North India.

Boneless cubed lamb in a creamy curry sauce topped with slivered almonds. Served with rice, side dish, naan, chutney, and pickles.

Boneless cubed lamb in a creamy curry sauce topped with slivered almonds. Served with rice, side dish, naan, chutney, and pickles.

Pureed organic spinach and cubes of paneer cheese cooked with spices. Served with rice, side dish, naan, chutney, and pickles.

Pureed organic spinach and cubes of paneer cheese cooked with spices. Served with rice, side dish, naan, chutney, and pickles.

Organic vegetables and paneer cheese in a creamy curry sauce with nuts and raisins. Served with rice, side dish, naan, chutney, and pickles.

Organic vegetables and paneer cheese in a creamy curry sauce with nuts and raisins. Served with rice, side dish, naan, chutney, and pickles.

Fresh day boat scallops, marinated in yogurt and spices and roasted in a tandoor oven. Served with yogurt-cashew-tamarind sauce.

Organic portobello mushrooms, marinated and grilled in tandoor oven, served with yogurt-cashew-mint sauce.

Organic chicken pieces marinated, grilled in a tandoor oven, shredded and then tossed with oil, lime juice, red onions, cilantro, ginger and spices.

Marinated boneless chicken grilled in a tandoor oven.

Marinated and grilled in tandoor oven.

Boneless organic chicken breast pieces marinated in yogurt, ginger, garlic, paprika, lemon juice, and spices. Roasted in a tandoor oven Punjab region. Served with rice, and small side dish.

Marinated in yogurt and spices, grilled in tandoor. Served with rice, and small side dish.

Marinated boneless organic chicken breast pieces cooked in tandoor oven and then simmered in a thick, spicy curry sauce with ginger, garlic, tomatoes, yogurt and onions. Served with rice, and small side dish.

Boneless organic chicken breast pieces marinated in yogurt, ginger, garlic, paprika, lemon juice, and spices. Roasted in a tandoor oven Punjab region. Served with rice, side dish, naan, chutney, and pickles.

Boneless organic chicken breast pieces marinated in yogurt, ginger, garlic, paprika, lemon juice, and spices. Roasted in a tandoor oven Punjab region. Served with rice, side dish, naan, chutney, and pickles.

Marinated in yogurt and spices, grilled in tandoor. Served with rice, side dish, naan, chutney, and pickles.

Marinated in yogurt and spices, grilled in tandoor. Served with rice, side dish, naan, chutney, and pickles.

Marinated boneless organic chicken breast pieces cooked in tandoor oven and then simmered in a thick, spicy curry sauce with ginger, garlic, tomatoes, yogurt, and onions. Served with rice, side dish, naan, chutney, and pickles.

Marinated boneless organic chicken breast pieces cooked in tandoor oven and then simmered in a thick, spicy curry sauce with ginger, garlic, tomatoes, yogurt, and onions. Served with rice, side dish, naan, chutney, and pickles.

Marinated boneless organic chicken pieces cooked in tandoor oven and then simmered in a creamy curry sauce Punjab region. Served with rice, side dish, naan, chutney, and pickles.

Marinated boneless organic chicken pieces cooked in tandoor oven and then simmered in a creamy curry sauce Punjab region. Served with rice, side dish, naan, chutney, and pickles.

Cauliflower, green beans,‎ broccoli, carrots, and peas, simmered in a sauce made with onions, tomatoes, garlic, ginger, lime juice, coconut milk, and several spices. Served with rice, and small side dish.

Marinated boneless organic chicken pieces cooked in tandoor oven and then simmered in a creamy curry sauce Punjab region. Served with rice, and small side dish.

This mixed vegetable dish is based on a recipe from Andhra Pradesh, a state in south India. The rice for the biriyani is partially cooked using half of the water needed for full cooking. Organic vegetables cauliflower, carrots, broccoli, and peas are also partially cooked in a thick curry sauce. The rice and vegetables are then arranged in layers in a steam-tight container and baked. The biriyani is served topped with caramelized onions, nuts, and raisins.

Choice of ling cod or wild salmon fillet simmered in a sauce of cilantro, mint, onions garlic, green chilies, cashew powder, lime, and spices

Choice of ling cod or wild salmon fillet simmered in a sauce of cilantro, mint, onions garlic, green chiles, cashew powder, lime, and spices

Prawns, shelled and deveined, cooked in a sauce made with onions, ginger, garlic, cumin, turmeric, tamarind, mustard seeds, coconut, and spices Chennai.

Boneless organic chicken pieces cooked in a sauce made with onions, garlic, lemon juice, coconut milk, and spices including fenugreek and mustard seeds Karnataka.

Slices of organic Chinese eggplant sauteed and then cooked in a sauce of tomatoes, ginger, garlic, lime juice, and Indian pickling spices.

Slices of organic Chinese eggplant sauteed in a sauce of tomatoes, ginger, garlic, lime juice, and Indian pickling spices.

Boneless​ lamb, cubed, simmered in a sauce made with onions, coconut, ginger, garlic, tamarind, and spices, including white poppy seeds, peppercorns, and coriander.

This mixed vegetable dish is based on a recipe from Andhra Pradesh, a state in south India. The rice for the biriyani is partially cooked using half of the water needed for full cooking. Organic vegetables cauliflower, carrots, broccoli, and peas are also partially cooked in a thick curry sauce. The rice and vegetables are then arranged in layers in a steam-tight container and baked. The biriyani is served topped with caramelized onions, nuts, and raisins.

Prawns, shelled and deveined, cooked in a sauce made with onions, ginger, garlic, cumin, turmeric, tamarind, mustard seeds, coconut, and spices Chennai.

Boneless organic chicken pieces cooked in a sauce made with onions, garlic, lemon juice, coconut milk, and spices including fenugreek and mustard seeds Karnataka.

Cauliflower, green beans,‎ broccoli, carrots, and peas, simmered in a sauce made with onions, tomatoes, garlic, ginger, lime juice, coconut milk, and several spices. Served with rice, side dish, naan, chutney and pickles. Served with basmati rice, a side dish of spinach and potato or chickpeas, half of a naan bread, chutneys, and pickles.

Cauliflower, green beans,‎ broccoli, carrots, and peas, simmered in a sauce made with onions, tomatoes, garlic, ginger, lime juice, coconut milk, and several spices. Served with rice, side dish, naan, chutney and pickles. Served with basmati rice, a side dish of spinach and potato or chickpeas, half of a naan bread, chutneys, and pickles.

Boneless cubed lamb cooked in a thick, spicy curry sauce with nuts.

Boneless muscovy duck legs defatted and cooked in a curry sauce made with coconut milk, potatoes, curry leaves, red chiles, black pepper, and spices Kerala.

Balls made with boiled, diced lotus roots, potatoes, breadcrumbs, and spices. Served in a creamy curry sauce made with onions, garlic, tomatoes, yogurt, cashews, and spices Punjab.

A lentil dish made with urad beans, slow cooked in a tomato-based sauce, flavored with fenugreek herb, ginger, lemon juice, cilantro, and spices Northwest frontier region.

A lentil dish made with urad beans, slow cooked in a tomato-based sauce, flavored with fenugreek herb, ginger, lemon juice, cilantro, and spices Northwest frontier region.

Boneless muscovy duck legs defatted and cooked in a curry sauce made with coconut milk, potatoes, curry leaves, red chiles, black pepper, and spices Kerala.

Balls made with boiled, diced lotus roots, potatoes, breadcrumbs, and spices. Served in a creamy curry sauce made with onions, garlic, tomatoes, yogurt, cashews, and spices Punjab.

Mango chutney, carrot pickle, and hot pickles.

Made with yogurt and cucumbers, mildly spiced.

Thick daal made with whole urad beans, spices, and cream.

Indian lentil wafers, served with mint-cilantro sauce 2 per order.

A sweetened Indian yogurt drink made with mango pulp.

Indian tea with milk and a touch of spices.