Saffron Indian Cuisine

Chunks of Indian cheese marinated in spices, yogurt and grilled.

Potatoes peas, spices stuffed in a pastry and fried. 2 piece.

Fried spiced mashed potato patties served with chutney.

Lentil balls topped with yogurt and tamarind chutney.

Fritters made with chopped spinach, onions and potatoes in chickpea flour batter.

Crunchy hollow balls made from flour dough filled with potatoes, chickpeas, yogurt and chutneys.

Lentil balls served with sambar (lentil sauce) and coconut chutney.

2 piece of samosa topped with chickpeas, chutneys, yogurt and onion.

2 piece samosa, 2 piece paneer tikka, 6 piece pakoras and chickpeas.

Boneless chicken breast chunks marinated in spiced yogurt, baked in our tandoor oven, served with salad and mint chutney.

Boneless chicken breast pieces marinated in yogurt, cream and spices.

Boneless chicken breast pieces marinated in spinach, mint, coriander, lime and spices and grilled in.

4 piece of whole chicken (1/2 chicken) in a spiced yogurt marinade, baked in our tandoor oven and served with a coriander chutney, lemon wedges and sliced onion salad.

Chunks of boneless lean lamb marinated and cooked in a tandoor oven and served with chutneys.

Wild caught salmon baked in tandoor, served with a small salad and chutney.

10 piece. Tandoor cooked marinated shrimp.

Filleted tilapia fish pieces marinated in spices and grilled on a flat grill.

A specialty from the Northern State of Punjab, a must try!

Chickpea salad with potatoes, onions, tomatoes and herbs.

Corn kernel with onions, cilantro, tomatoes and lime dressing.

Pieces of chicken breast grilled in tandoor cooked in a tomato cashew sauce.

Boneless chicken breast grilled in tandoor and then cooked in a tomato cashew sauce and mild spices.

Traditional Indian delicacy-chicken pieces cooked in onion, tomato based gravy infused with mild spices.

Tender morsels of chicken tikka cooked with onions and whole spices cooked over low heat.

Tender morsels of chicken breast meat cooked in a white ginger and cashew sauce.

Ground black pepper and boneless chicken breast in white sauce.

Tender pieces of chicken breast cooked with cashew paste and fenugreek.

Tender and mildly grilled pieces of chicken breast cooked to perfection in blended spinach.

Pieces of chicken breast cooked with traditional Indian spices, onions and bell peppers.

The king of Mughlai cuisine, the dish dates back to the 16th century. The chicken gravy is prepared with ground spices and a sauce simmered on slow fire with coconut, cashew and cream, topped with nuts and raisins.

Pieces of boneless chicken breast tossed together with green bell peppers, onions and a thick sauce, sweet and sour.

Boneless chicken breast pieces in flavorful spices and coconut milk.

Chicken pieces cooked in vinegar based vindaloo sauce.

Chickpeas cooked with tomatoes, onions and spices. Served with 2 pieces of fried bread.

Curried potatoes served with 2 pieces fried unleavened whole wheat flour bread.

Cooked yellow lentils tempered with spices and tomatoes made home style.

Black lentils tempered with butter, onions, tomatoes and mildly spiced.

Chickpeas cooked in chef's special spices and made Amritsari style.

Diced mixed vegetables, pineapple and paneer in a creamy gravy with subtle flavors.

Cheese balls simmered in a creamy flavorful spinach gravy, a mouthwatering concoction.

Chef's special dumplings in white gravy with cream, nuts and coconut.

Rice, mughlai dumplings in nutty gravy, an authentic, traditional dish fit for emperors.

Indian cheese wrapped in thick gravy with ginger, garlic, onions and tomatoes.

Thick red bean gravy, made with owner's family recipe.

Marinated Indian cheese cubes, cooked in tandoor first then mixed with nut and tomato gravy.

Cubed Indian cheese in flavorful creamed spinach.

Cubed Indian cheese in onion gravy, tempered with spices and green bell peppers.

Indian cheese in buttered gravy made with cashew nut paste and tomatoes.

Home style cauliflower and potatoes cooked in typical Punjabi style.

Roasted eggplant is mashed, cooked with chunks of onions, tomatoes, peas and tempered North Indian style.

Stir fried okra with onions, tomatoes and tangy spices.

Green peas and crushed fenugreek in a creamy cashew sauce.

Cauliflower, mushrooms, carrots, peas, bell peppers cooked North Indian style.

Green peas and fresh button mushrooms in exotic gravy.

Fresh cauliflower, mushrooms, peas, carrots and bell peppers in an exotic sauce.

Cubed Indian cheese cooked with green peas in a red sauce made with onions and tomatoes.

Sauce made with lowfat yogurt, chickpea flour and North Indian spices with chickpea flower dumplings.

Home style lamb, simmered to perfection in rich Indian gravy.

Lamb cooked to perfection with onions, tomatoes and blended spinach.

Lamb in spice and vinegar based curry with potatoes, from the region of Goa.

Chunks of lamb and ground meat cooked wit exotic Kashmiri spices. Lean boneless. Gluten free.

Another authentic fare from the mughlai cuisine, its aromatic lamb pieces cooked in a red sauce.

Slow cooked in an open pot, lamb is immersed in a thick sauce with chunks of onion and bell pepper.

Boneless lamb in korma sauce made with cashew paste and coconut.

Slow cooked in an open pot, goat is immersed in a thick sauce with chunks of onion and bell pepper.

Goat in spice and vinegar based curry with potatoes, from the region of Goa.

Goat cooked to perfection with onions, tomatoes and blended spinach.

2 pieces of all kebabs and shrimp tikka.

Boneless fish simmered with Goan spices and coconut milk.

Fish in a rich gravy tempered with spices and green peppers.

Fish in a red vinegar based sauce with potatoes, from the region of Goa.

Fish cooked to perferction with onions, tomatoes and blended spinach

Traditional North Indian style, wild caught pollock simmered in a flavorful curry sauce.

A modern variation of the Mughlai cuisine, the fish gravy is prepared with ground spices and a sauce simmered on slow fire with cream, cashew and coconut. It can be prepared fiery hot on order.

Sauteed shrimp in garlic buttered tomato and cashew sauce.

Shrimp in a rich gravy tempered with spices and green peppers.

Shrimp in a red vinegar based sauce with potatoes, from the region of Goa.

A modern variation of the Mughlai cuisine, the shrimp gravy is prepared with ground spices and a sauce simmered on slow fire with cream, cashew and coconut. It can be prepared fiery hot on order.

Shrimp cooked to perferction with onions, tomatoes and blended spinach

Shrimp simmered with Goan spices and coconut milk.

Traditional Kashmiri rice with nuts, saffron and subtly flavored.

Biryani is layered with rice, aromatic condiments, spices and cooked till the aroma and gravy is infused with the rice.

Comes with bone.

Homemade.