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
CHINTAKAYA MURG
TAMARIND, GINGER, AND GASTRONOME HERBS SPICES-INFUSED ORGANIC CHICKEN KEBAB
$17
DALCHI JINGA
PAN-SEARED PRAWNS SERVED WITH A COCONUT-CILANTRO SAUCE AND A MIXTURE OF LENTILS
$18
MAIN
BHUNA CHOPS
TANDOORI RACK OF LAMB SERVED WITH A FLAVORFUL DUM PUKHT ONION SAUCE.
$39
ANGARE BADAK
TENDER DUCK BREAST, EXPERTLY ROASTED IN A TANDOORI STYLE, SERVED ALONGSIDE ROASTED CAULIFLOWER AND ZUCCHINI.
$39
MURG REZALA
A CLASSIC EAST INDIAN CHICKEN DISH CRAFTED WITH POPPY SEEDS, SUN- DRIED COCONUT, YOGURT, AND STONE GROUND SPICES.
$29
KACHURI MACHI
GRILLED HALIBUT COOKED IN A TANDOOR OVEN, SERVED WITH SAMBAR RICE AND BABY SPINACH
$39
COCKTAIL OF THE WEEK
TULASI BLOOMS
| ORGANIC BASIL INFUSED KETELONE VOKDA, WATERMELON, BOLS BLUE CURACAO, ALPHONSA MANGO PUREE
$19
JULY 4 T H MARGARITA
FROZEN LYCHEE MARGARITA WITH DRAGON FRUIT PURÉE AND BULE CURACO
$19
