Crispy fritters with sweet onions, fresh kale, and herbs in a fragrant chickpea batter, served with minted yogurt dipping sauce. North Indian. (gf, v)

The traditional South Indian crisp and tender crepe stuffed with spiced potatoes with fresh curry leaves, served with coconut chutney and sambar for dipping. (gf, v)

Shrimp marinated in ginger and garlic, seared with chili peppers and curry leaves, and finished with fresh lemon, in the East Indian style. (gf)

Tender chunks of lamb marinated overnight in spiced yogurt and baked in the tandoori oven. North India. (gf)

Balancing sweet, tart, salty, and spicy with surprising layers of texture, our collection of Indian street food favorites is perfect for sharing. PANI PURI (v) An assortment of one-bite, hollow crisps stuffed with chickpeas, potatoes and spices, and filled with flavored "water" (pani). A favorite across the Indian Sub-Continent. Our assortment includes three flavors: Traditional pani puri with tamarind mint-water; Dahi-style puri topped with sweet and tart spiced yogurt; Black caviar puri is our modern interpretation. (Platter includes three puri of each style) SAMOSA CHAAT (v) Fried South Indian pastries stuffed with spiced potatoes and fresh peas, topped with tamarind sauce, fresh cilantro, and crispy sev.

A tart and refreshing salad, traditional across India, of chopped cucumber, tomato, and onions, dressed with chili and coriander-seasoned lime juice. (gf, v)

A traditional South Indian soup of fresh tomatoes and morels, with fresh curry leaves and aromatic tempered spices. (gf, v)

Tandoori-grilled chicken simmered in a velvet tomato sauce enriched with butter and kashmiri chili and ginger-garlic paste is a classic recipe that originated in Delhi. (gf)

Coconut milk-simmered chicken with tomatoes, tamarind, and aromatics, and enriched with roasted Madras curry spices. (gf)

Spiced basmati rice steamed in Hyderabadi-style “dum”, hidden under a kalanji-naan crust, yogurt-marinated chicken, saffron, cinnamon, cardamom, and bay laurel.

This classic pink-stained chicken is marinated in yogurt with bright spices: turmeric, dried red peppers, and fenugreek leaves; then roasted on the bone in a Tandoori oven, with seasonal grilled vegetables, New Delhi style. (gf)

Duck breast with ginger, garlic, garam masala, roasted in tandoor served on a bed of grilled vegetables. (gf)

Organic chicken breast cooked in a sauce of creamy ground cashews and almonds.

Chicken Breast simmered with potatoes in a tagy goan sauce

Braised in a mild and creamy sauce of ground cashews and almonds, and seasoned with cardamom, cinnamon, cumin and coriander, and dried fenugreek leaves. Mughlai cuisine. (gf)

A royal Rajasthani dish of spice-rubbed lamb simmered in a deep red, smoky sauce of Mathania chilies with yogurt and garlic, finished with smoky, clove-infused ghee. (gf)

Tandoori grilled, grass-fed rack of lamb in a 24-hour marinade of ground cashews and yogurt with ginger, garlic, and fresh mint, served with grilled vegetables. A modern interpretation of traditional tandoori cooking. (gf)

Lamb cooked with garama masala, sun dried tomatoes ... arotmatic, semi dry

Jumbo prawns marinated in saffron-scented yogurt with ground spices, roasted in the Tandoor, served with grilled seasonal vegetables. A modern interpretation of traditional Tandoori cooking. (gf)

A Keralan fish curry, simmered in coconut milk, with tamarind, fresh curry leaves, ginger and fenugreek. (gf)

Sea Bass filet with an aromatic rub of mint, cilantro, peppers, garlic, and ginger, roasted in the Tandoor, served with grilled seasonal vegetables. A modern interpretation of traditional Tandoori cooking. (gf)

Homemade punjabi paneer with english peas cooked in a velvet tomoto sauce with ginger, garlic,spices, dried fenugreek leaves. (gf)

South Indian smoky roasted eggplant, slowly simmered in a sauce of tamarind and aromatics, with fresh curry leaves and toasted peanuts. (gf, v)

fingerling potato, cauliflower cooked in thick sauce of cumin corriender, garlic, yogurt (Gf)

Slow-cooked chickpeas in a Bengali ginger and garlic-scented “hot fry” sauce of sweet and hot peppers, and mixed, local oyster, shitake, and cremini mushrooms. (gf, v)

Handmade Punjabi paneer dumplings with ground vegetables simmered in a cashew, almond sauce with turmeric and fenugreek leaves.

Creamy spinach and chickpea topped with temper of onions, garlic,sizzling mustard seeds popped in house made ghee ( gf) . can be altered to be vegan

Homemade yogurt with shredded cucumber and roasted cumin. (gf)

North Indian black lentils (whole urad dal) simmered with ginger, garlic, and garam masala until tender, then enriched with heavy cream, and dried fenugreek leaves. (gf)

Yellow lentils simmered with tomatoes, onions, and turmeric, finished with a classic temper mix of garlic, ginger, cumin, mustard seeds, red chili, curry leaves, and fresh cilantro. (gf)

Bengali sweet-style chutney made of green mango simmered with spices. (gf, v)

Crispy crepe made with a traditional sourdough batter of rice and dals, served with chutney and sambar. (gf, v)

The classic Punjabi flatbread is made with yeasted white flour dough enriched with eggs and milk. Light and chewy, grilled crisp, the hot bread is topped with melted butter before serving.

The classic Punjab bread is topped with melted butter, toasted garlic, and fresh cilantro.

Punjabi naan stuffed with onions and green chilies, topped with truffle oil and fresh cilantro.

An unleavened whole-wheat bread baked hot in our Tandoori oven, resulting in a thin, crispy flatbread.

Light and refreshing handmade lime and cilantro sorbet, topped with fresh gooseberries. (gf, v)

Perfumed with green cardamom pods, pistachio kulfi is a Mughal dessert made with frozen local milk and heavy cream. (gf)

Our house-made ice cream made with cinnamon-infused fresh milk. (gf)

Rice pudding made from saffron-scented milk, rose water, and cardamom, topped with raisins and cashews. (gf)

Golden milk-pastry soaked in cardamom and rosewater syrup, sprinkled with toasted pistachios, and served with vanilla ice cream. (gf)