SHURUAAT – APPETIZERS

ENTRÉES

CHEF'S SAMPLERS

THE FOLLOWING KHAZANAS (TREASURES) ARE A SELECTION OF OUR BEST SELLERS PRESENTED TO YOU ON A TRADITIONAL THALI (PLATTER). YOU WILL BE SERVED AN ASSORTMENT OF APPETIZERS, FOLLOWED BY AN ARRAY OF ENTREES ACCOMPANIED WITH SAFFRON RICE, LENTILS, RAITA, SALAD, NAAN AND A RICH RICE PUDDING AS A FINALE.

North Indian Cuisine

East Indian Cuisine

South Indian Cuisine

West Indian Cuisine

CHICKEN TIKKA - MASALA or MAKHNI
Onion-fenugreek masala or creamy tomato sauce

GOAT CURRY
Goat meat stewed with garlic, onion and herbs

COORGI MURG
Chicken, cracked peppercorn, coconut milk, curry leaf

SHRIMP BALCHAO
Shrimp cooked in a tangy vinegar sauce

LAMB VINDALOO
Spicy lamb with ground coriander, cayenne and vinegar

KONKAN FISH CURRY
Fish in a curry leaf and coconut milk sauce

METHI MURGH
Chicken cooked with fenugreek leaves

SAAG GOSHT
Lamb dices stewed with curried spinach

PANEER MAKHANI
Homemade cheese dices in creamy tomato sauce

PALAK MAKAI
Golden Corn kernels in curried spinach

BHINDI DO PIAZA (VEGAN)
Okra and onions with cumin and raw mango powder

BAINGAN BHARTA (VEGAN)
Char grilled eggplants with onions and tomatoes

AMMA’S PACHA KARI (VEGAN)
Mélange of seasonal vegetables in a coconut, curry sauce

SAAG PANEER
Paneer with creamed spinach

ALOO CHORCHORI (VEGAN)
Potatoes tempered with East Indian five-spice

FROM THE Tandoor

The Tandoor is a clay oven shaped like a balloon skirt and is fired with charcoal reaching temperatures up to 600 degrees F. The different strata of heat within are used for various cuts of meat, which have been marinated in yogurt, garlic and other spices before being skewered and grilled. The inner walls of the Tandoor are used to bake bread.