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
ACHARI SHRIMP BHEL
GRILLED SHRIMP DELICATELY SEASONED WITH A BLEND OF PICKLED SPICES, BEAUTIFULLY SHOWCASED ON A BED OF CRISPY PUFFED RICE
$19
MURG GILAFI
ORGANIC CHICKEN KEBAB INFUSED WITH COCONUT AND GOLDEN TURMERIC.
$17
CHATPATTI CALAMARI SALAD
Tender Calamari rings served atop a bed of Kale and tropical tangy dressing.
$19
MAIN
SAFED MAAS
TANDOORI RACK OF LAMB ENVELOPED IN A CARDAMOM-INFUSED NUTTY SAUCE.
$44
ANGARE BADAK
TENDER DUCK BREAST, EXPERTLY ROASTED IN A TANDOORI STYLE, SERVED ALONGSIDE ROASTED CAULIFLOWER AND ZUCCHINI.
$39
KOZHI VARUTHARACHADU
ORGANIC CHICKEN SIMMERED IN A ROASTED COCONUT SAUCE WITH SOUTHERN SPICES
$31
MALWANI MACHLEE
ROASTED HALIBUT FILLET PAIRED WITH SMOKED EGGPLANT AND GREEN HERB SAUCE.
$43
COCKTAIL OF THE WEEK
BOMBAY MAI TAI
MOUNT GAY RUM, ORGEAT, TAMARIND INFUSION, PIMM’S LIQUUEUR
$16
SANTRA & SILK MARTINI
KETEL ONE BOTANICAL PEACH & ORANGE BLOSSOM VODKA, PEACH SCHNAPPS, FRANGELICO, BLOOD O J
$16