CHEFS SPECFIALS
SERVED DAILY BETWEEN LUNCH 11:30AM TO 2:30PM DINNER 5PM TO 10PM
STARTER
MANPASAND SALAD
A REFRESHING COMBINATION OF MANGO, JICAMA, RED CABBAGE, GOURMET DRESSING, AND MICROGREENS.
$16
CELONI JINGA
GRILLED SHRIMP SEASONED WITH MALABAR BLACK PEPPER, BANANA CHILIES, SCALLIONS, A BLEND OF SPICES, AND FRESH HERBS.
$19
RESHMI KEBAB
A WELL-KNOWN AND DELICIOUS KEBAB CRAFTED FROM FINELY MINCED ORGANIC CHICKEN BLENDED WITH FRAGRANT HERBS, SPICES, AND SHAPED ONTO SKEWERS, THEN COOKED IN A TRADITIONAL CLAY OVEN.
$17
CHATPATTI CALAMARI SALAD
Tender Calamari rings served atop a bed of Kale and tropical tangy dressing.
$19
MAIN
ACHARI CHOPS
TANDOORI RACK OF LAMB, FOLDED IN A PICKLED SAUCE WITH GARLIC & SHALLOTS
$44
ANGARE BADAK
TENDER DUCK BREAST, EXPERTLY ROASTED IN A TANDOORI STYLE, SERVED ALONGSIDE ROASTED CAULIFLOWER AND ZUCCHINI.
$39
NAWABI HANDI CURRY
ORGANIC CHICKEN SIMMERED IN PEANUT & SESAME FLAVORED CURRY
$31
JHOL MACHLEE
CHAR-GRILLED HALIBUT RESTING IN A FOX NUT KADI WITH BABY SPINACH
$43
COCKTAIL OF THE WEEK
PADMA THEERTHA MARTINI
ICETEA VODKA, L YCHEE LIQUEUR, ELDERFLOWER LIQUEUR, ORGET
$18
HARA DHUA MARGARITA
JOVEN MEZCAL ( SMOKEY ), GREEN CHARTREUSE, MELON LIQUEUR, FRESH LIME
$18