Seafood

ANARI JHINGA — TANDOOR SE 18
Black tiger prawns prepared in pomegranate marinade,
served with eggplant chutney and stuffed okra

TANDOORI PARSI HALIBUT 19
Halibut prepared in mint cilantro marinade, served wtih
almond paneer kebab and coconut chutney.

SEABASS TIKKA 20
Seabass prepared in Madras marinade and coconut, served
with okra pachdi and asparagus rice pilaf

MALABARI SEABASS 19
Pan seared sea bass prepared in turmeric marinade, served
with Bloomsdale spinach and chick peas.

KERELA FISH CURRY 18
A blend of sea bass, shrimp and scallops cooked slowly in
coconut sauce

AJWAINI SHRIMP 18
Chef’s special recipe with grapes, peppers, and cilantro.

CRAB VINDALOO 18
Soft shell crabs in a vinegar spiced sauce with garam masala
and baby tomatoes

SEAFOOD BIRYANI 19
Shrimps, scallops and fish, prepared in smoked paprika,
saffron & aged basmati rice, served with pineapple & mint raita.

Vegetables

MIRCH BAINGAN KA SALAN 12
Baby eggplants and peppers prepared in peanut, coconut &
sesame seed sauce.

PANEER KUNDAN KALIA 13
Indian cottage cheese dumplings prepared in cashew cream
sauce flavored with fenugreek and peppercorns.

RAJASTHANI KHUMB PANEER 13
Mushrooms and Indian cottage cheese prepared with red &
green peppers, ginger with tangy mint tomato sauce.

SAAG PASAND SE 15
Spinach and mustard greens prepared with paneer/aloo/fresh
corn or spring pea served with traditional makai ki roti & butter.

PHOOL MAKHANE KI SUBZI 13
Popped lotus seeds prepared with Indian cottage cheese, green
peas & cashews.

SUBZ MILONEE 12
Seasonal market fresh vegetables & spinach prepared in light
spices.

BHINDI DO PIAZZA 12
Fresh okra sautéed with cube onions prepared in tangy spices.

PARSI SUBZ BIRYANI 15
Baby potatoes, dried apricots, cottage cheese, pine nuts
prepared in aged Basmati rice served with raita.

YELLOW DAL 10
Yellow lentils prepared in mustard seeds, jaggery and green
chilies.

DAL MAKHANI 11
Black lentils slow simmered in special house tadka with butter.