Indian back
Aloo Gobi – potatoes and cauliflower, ginger cooked in slow fire with a delightful combination of herbs and spices.
Bindi Masala – crispy fried okras sautéed with onion and tomatoes, flavored with Indian spices.
Dal Makhni – lentils flavored with tomatoes, ginger, garlic and cream.
Dal Tadka – dal tempered with mustard, garlic, curry leaves, green chili and touch of cumin.
Channa Masala – chickpeas cooked in our delicious onion and tomato gravy.
Sag Paneer – spinach cook with garlic, fenugreek, cumin and homemade cottage cheese.
Veg Jalfrezi – combination of vegetables cooked with tomato sauce and garnished with ginger.
Navarathna Kourma – nine different vegetables cooked with dry fruits and nuts in a creamy sauce.
Malai Kofta – fried cheese pyramid simmered with creamy onion sauce.
Baigan Bartha – clay oven baked eggplant puree with onion, tomatoes, peas, ginger and cilantro.
Paneer Makhani – fenugreek flavored creamy tomato sauce cooked with cubes of cottage cheese.
Paneer Kurchan – grated cottage cheese sautéed with onion, bell pepper, and ginger in tomato sauce.
More Kozhambu – fried okra, cumin, and turmeric flavored yogurt, flavored with mustard seeds red chili and curry leaves.
Goan Veg Curry – combination of vegetables cooked in freshly ground spicy coconut sauce.
Sambar – combination of vegetable and yellow lentil stew flavored with typical south Indian, spices and tempered.
Thai back
Siam Noodle – Thin rice noodles lightly sautéed with bean curd, bean sprouts, mixed vegetables, ground peanuts and with traditional tamarind seasonings.
Wild Ginger – stir-fried slices of tofu with fresh ginger, onion, garlic, mushroom and roasted peanuts.
Holy Basil – slices of tender bean curd sautéed with red pepper, garlic, onion and fresh basil.
Jay Curry – choice of curry (red or green) with vegetable medley and tofu in delicious coconut milk and
fresh basil.
Jungle 2 Jungle – vegetable medley sautéed with bean curd and loaded with spicy aromatic sauce.
