Fresh mussels simmered in a tamarind coconut broth withe leeks, tomato, and ginger a classic Goan seafood curry, light and aromatic.

Chilean sea bass and smoked salmon ceviche cured in a passion fruit leche de tigre, finished with mango chutney and cilantro oil a modern Indian-Peruvian fusion starter.

4 charcoal grilled, sous vide and charcoal grilled DF, GF

Creamy Pugliese burrata with arugula, candied pecans, and compressed oranges, finished with a za'atar-berbere pomegranate glaze a refined take on classic Indian tomato chaat.

House-pickled beets with cumin-spiced goat cheese, candied pecans, and a blueberry vinaigrette

Crispy fries tossed in a harissa soy-tomato glaze a spicy, shareable Indian-style fry, dairy-free.

Creamy makhani-spiced hummus dusted with garam masala and tomato powder, served with crispy naan chips.

Whole cauliflower head roasted in ghee, served over brown butter yogurt with chimichurri, mint chutney, and spiced walnuts.

A trio of tacos featuring curried lamb, tangy radish slaw, and house-made paneer Indian flavor in a familiar taco format.

Tandoor-baked kulcha stuffed with braised lamb shoulder

Tandoor-baked kulcha stuffed with Oaxaca cheese a modern twist on classic Indian stuffed bread.

lemongrass, mustard seeds, turmeric coconut curry, baby spinach, chive oil, charred lemon

coconut milk, tamarind-tomato curry, burnt leek oil, fennel, charred lemon

Joyce Farms roasted half chicken in a rich, fenugreek-scented makhani (butter chicken) sauce a classic done with premium, traceable poultry.

Slow-braised Colorado lamb shank in a bold vindaloo sauce built on Kama's own Carolina Reaper harissa real heat for those who want it.

braiseded lamb leg, poppy seeds-alomond- cashew korma suace

Slow-cooked short ribs glazed in a tamarind-achari BBQ sauce, mashed potatoes, pickled heritage carrots

Paneer Ravioli housemade ravioli filled with paneer, ricotta, parmesan, and mozzarella, finished with fenugreek in a vodka makhani sauce.

Crispy four-star maitake mushroom pakora in a Punjabi yogurt curry (kadhi), finished with coriander, fenugreek, and cilantro oil.

Creamy burrata over a coarse-pureed spinach saag with fenugreek, mustard greens, dill, and mushrooms, finished with a chili-garlic confit.

Housemade potato gnocchi in a spicy arbol chili-tomato makhani sauce with crispy garlic and basil.

A creamy Roma tomato reduction sauce flavored with fenugreek and Kama's own garam masala blend choice of protein, served with rice.

classic kashmiri curry made with caramalized onions, lamb stock, kashmiri chilli

A tangy, 16 spice pickled-spiced curry (achari) in a caramelized onion sauce with Kama's signature 16-spice blend.

A rich, slow-simmered spinach curry with garlic and green chilies a hearty vegetarian classic.

A bold, vinegar-forward Goan curry built on Arbol and Carolina Reaper peppers.

Tender lamb in a traditional North Indian Mughlai-style rogan josh curry, served with basmati rice.

Long-grain basmati rice, steamed simply.

Classic tandoor-baked naan, no butter.

Tandoor-baked naan finished with butter.

Tandoor-baked naan topped with fresh garlic.

Black lentils slow-simmered for 24 hours until rich and silky one of Punjab's most iconic comfort dishes.

Cool cucumber yogurt with cumin and black pepper a refreshing side for any curry.

Turmeric basmati rice with roasted cashews and curry leaf, finished with a bright lemon touch.

Kama's house-made harissa for guests who want extra heat.

Creamy mashed potatoes finished with ghee for a rich, nutty depth.

Fresh baby spinach sautéed with garlic a light, simple side.

Kama's signature fenugreek-infused butter a flavorful finishing touch.