2 pieces. Crispy pastry filled with spiced potatoes, peas, coriander, and cilantro. Served with mint and tamarind chutneys.

Marinated calamari deep-fried with spiced chickpea flour batter with garlic, scallion. Served with mint and tamarind chutneys.

Vegetable fritters deep-fried with chickpea flour batter, cumin seeds. Served with mint and tamarind chutneys.

6 pieces. Tibetan style (vegetarian) dumpling. Served with peanut, sesame and garlic chili chutneys.

6 pieces. Tibetan style dumpling, served with peanut, sesame and garlic chili chutneys.

Three pieces of chicken and three pieces of spinach momo served with peanut, sesame and garlic chili chutneys.

Refreshing healthy and a common street snack of Nepal, made with fresh cucumber, green chili paste, salt and a hint of Szechwan pepper.

Tender boneless cubes of chicken marinated with herbs and garlic and cooked in a tandoori oven served on a bed of grilled vegetables and with mint chutney.

Crispy lamb rills stuffed with ground lamb, onions, cabbages, carrots, yam noodle, garlic, ginger, basil and freshly ground garam masala and served with spicy mango chutney.

Tibetan style chicken dumpling soup cooked with roasted garlic, green onions, and Tibetan herbs.

Tibetan style vegetarian dumpling soup cooked with three kinds of mushroom, roasted garlic, green onions, and Tibetan herbs.

Tibetan style noodle cooked with vegetable broth, fresh tofu, carrots, mushrooms, broccoli, roasted garlic, and served with your choice of rice or egg noodle.

Nepalese style noodle soup cooked with pieces of chicken breast carrots, mushrooms, broccoli, and a slice of ginger root and topped with roasted onions and served with your choice of rice or egg noodle.

Vegan. Lentil soup cooked with onions, fresh tomatoes, and spices and served with basmati rice.

Vegan. Cauliflower, potatoes and snow peas cooked in traditional Nepalese style with ginger, cilantro, garlic, tomatoes, and freshly ground spices.

Vegan. Fresh spinach, tomatoes cooked with potatoes, and freshly ground Indian spices.

Vegan. Fresh spinach, tomatoes, and tofu cooked with freshly ground spices.

Vegan. Tofu and mixed vegetable stir-fry in Tibetan style with garlic and ginger sauce.

Vegetarian. Mixed vegetables and tofu cooked in creamy cashew base and masala sauce.

Vegetarian. Homemade cheese (paneer) cooked with green peas in a creamy sauce.

Vegetarian. Paneer and creamy spinach deliciously flavored with garlic and ginger.

Vegetarian. Minced paneer and vegetable balls cooked in creamy sauce and herbs.

Chunks of mango stir-fried with paneer, carrots, broccoli, mushrooms, zucchini, and seasonal vegetables in creamy mango sauce served with your choice of rice.

Eggplant lightly pan fried with chickpea flour batter and topped with coconut base curry sauce served with your choice of basmati or brown rice.

Boneless pieces of chicken cooked in a creamy cashew nut based masala sauce.

Boneless pieces of chicken breast stir-fried in Tibetan style with fresh seasonal vegetables in garlic, and ginger sauce.

Boneless pieces of tandoori chicken breast cooked in a creamy cashew nut based masala sauce.

Boneless pieces of tandoori chicken breast (tikka) cooked in pureed spinach and flavored with ginger and spices.

Boneless pieces of chicken cooked in pureed spinach and flavored with ginger and fresh spices.

Spicy. Zesty curry cooked with boneless pieces of chicken in a tangy sauce of vinegar, ginger, potatoes, and freshly ground Indian spices. Vindaloo sauce is already made very spicy, we can not lower down the spice level.

Chunks of mango stir-fried with paneer, carrots, broccoli, mushrooms, zucchini, seasonal vegetables and pieces of Chicken breast in creamy mango sauce served with your choice of rice.

Balls stuffed with minced lamb, vegetables, and green herbs cooked with creamy cashew sauce.

Tender chunks of lamb simmered in spinach, fresh ginger, and spices.

Tender chunks of lamb simmered in a spicy sauce with tomatoes, red chilies, and a coconut sauce.

Spicy. Zesty curry cooked in a tangy sauce of vinegar, ginger, potatoes, and freshly ground Indian spices. Vindaloo sauce is already made very spicy, we can not lower the spicy level.

Tiger shrimp sauteed in a traditional Indian aromatic saffron and cashew sauce.

Tiger shrimp stir-fried with mushrooms, onions, garlic, carrots, and broccoli in a garlic sauce.

Codfish cooked with garlic and fresh Indian spices in cashew base korma sauce with saffron.

Leavened white flour bread freshly baked in the tandoori.

Leavened naan bread spiced with fresh garlic.

Unleavened whole wheat bread baked in the tandoori.

Deep-fried whole wheat bread.

Leavened bread stuffed with peas and potatoes and baked in the tandoori.

Naan bread stuffed with homemade cheese, paneer, and baked in the tandoori.

Wheat bread stuffed with peas and potatoes.

Monk beans patties lightly pan-fried with ginger, herbs and hint of Asafoetida and served with tomato chutney (Vegan and Gluten free)

Traditional Nepalese style curry sauce cooked with fresh spices, sauteed onions, tomatoes, and cilantro.

Specially mixed flavors of Tibetan spices and herbs cooked with creamy tomato sauce.

Coconut based curry sauce simmered with fresh curry leaves, onions, and methi seeds (fenugreek).

Freshly ground Indian spices cooked with onions, bell peppers, garlic, freshly chopped ginger in a mild creamy cashew nut base sauce.

Fresh yogurt smoothie.