ACHARI ALOO
$15.00/PERSON
Potato made with pickle & other spices

ALOO GOBI
$14.00/PERSON
Cauliflower & potatoes cooked with tomato, onion, herbs & spices garnished with fresh coriander

ALOO MUTTER
$16.00/PERSON

BAIGAN BHARTA
$14.00/PERSON
An eggplant specialty baked over an open flame, mashed then sauteed with onions, tomato, garlic, ginger, & spices. Garnished with fresh coriander

BHINDI MASALA
$14.00/PERSON
Fresh okra, cooked with onions, ginger, garlic, tomatoes & spices

CHANA MASALA
$16.00/PERSON

DAAL KABILA
$15.00/PERSON
All kinds of lentils are mixed and cooked with whole dry Kashmiri red chilies to add needed spiciness and colors, this is one of the most healthiest dal prepared in a traditional way

DAAL TADKA
$14.00/PERSON
Mixed lentils cooked with fresh herbs & spices, sauteed in butter & garnished with fresh coriander

MALAI KOFTA
$17.00/PERSON
Cheese vegetable balls cooked in a creamy tomato & onion sauce with almonds, cashews & raisins

MIXED VEGETABLES
$16.00/PERSON
Assorted vegetables mixed with herbs & spices

MUTTER PANEER MASALA
$16.00/PERSON

PANEER JALFREZI
$14.00/PERSON
Fresh homemade cottage cheese cooked with fresh vegetables, tomatoes and exotic Indian spices

PANEER TIKKA MASALA
$15.00/PERSON
Fresh homemade cottage cheese cooked in a rich creamy tomato sauce with exotic Indian spices

SHAHI NAVRATAN KORMA
$16.00/PERSON
Nine fresh garden vegetables cooked in a creamy sauce with almonds, cashews, raisins & spices

SHAHI PANEER KOFTA
$16.00/PERSON
Homemade cheese cubes cooked in a creamy sauce with almonds, cashew, raisins & spices

VEGETABLE MANGO
$16.00/PERSON
Variety of vegetables cooked with ginger, onion, garlic & mango sauce

Shaan E Hyderabadi Biryani

CHEFS SPECIAL BIRYANI
$21.00
Chef's Special Biryani contains Basmati rice sauteed in butter cooked with shrimp, chicken, lamb, tomatoes, almonds, cashews, raisins & garnished with fresh coriander

CHICKEN BIRYANI
$17.00

Hyderabadi biryani is a form of Biryani, from Hyderabad, India. It is prepared in the form of kachay gosht ki biryani and dum ki biryani. Biryani is considered to be a dish of Indian origin, more prominently considered to be a dish of Nizam (Ruler of state of Deccan). South India has more varieties of Biryani than any other part of the subcontinent. Hyderabadi Biryani was originated as a blend of Mughlai and iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad state. Hyderabadi Biryani is also a stable part of Pakistani cuisine due to its exotic flavor and aromatic taste. It is served with Baigan ka Salan and Dahi ki Chutney

LAMB BIRYANI
$19.00
Hyderabadi biryani is a form of Biryani, from Hyderabad, India. It is prepared in the form of kachay gosht ki biryani and dum ki biryani. Biryani is considered to be a dish of Indian origin, more prominently considered to be a dish of Nizam (Ruler of state of Deccan). South India has more varieties of Biryani than any other part of the subcontinent. Hyderabadi Biryani was originated as a blend of Mughlai and iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad state. Hyderabadi Biryani is also a stable part of Pakistani cuisine due to its exotic flavor and aromatic taste. It is served with Baigan ka Salan and Dahi ki Chutney

PRAWN BIRYANI
$19.00
Hyderabadi biryani is a form of Biryani, from Hyderabad, India. It is prepared in the form of kachay gosht ki biryani and dum ki biryani. Biryani is considered to be a dish of Indian origin, more prominently considered to be a dish of Nizam (Ruler of state of Deccan). South India has more varieties of Biryani than any other part of the subcontinent. Hyderabadi Biryani was originated as a blend of Mughlai and iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad state. Hyderabadi Biryani is also a stable part of Pakistani cuisine due to its exotic flavor and aromatic taste. It is served with Baigan ka Salan and Dahi ki Chutney

VEGETARIAN BIRYANI
$15.00
Hyderabadi biryani is a form of Biryani, from Hyderabad, India. It is prepared in the form of kachay gosht ki biryani and dum ki biryani. Biryani is considered to be a dish of Indian origin, more prominently considered to be a dish of Nizam (Ruler of state of Deccan). South India has more varieties of Biryani than any other part of the subcontinent. Hyderabadi Biryani was originated as a blend of Mughlai and iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad state. Hyderabadi Biryani is also a stable part of Pakistani cuisine due to its exotic flavor and aromatic taste. It is served with Baigan ka Salan and Dahi ki Chutney

Mutton Shop

BHUNA HUA GOSHT
$19.00
Roasted lamb with spices, onions & other ingredients

LAMB JALFREZI
$18.00
Boneless lamb cooked with onion, bell peppers, tomatoes, fresh vegetables & Indian spices

LAMB MANGO
$19.00
Boneless lamb cooked in onion, ginger, garlic herbs with mango sauce & spices

LAMB MUGHLAI
$18.00
Juicy pieces of lamb cooked in special tomato sauce, fresh mushroom, herbs, spices & cream

LAMB TIKKA MASALA
$8.00
Clay oven roasted Lamb cooked in a mild creamy tomato sauce

ROGAN JOSH
$23.00
A specialty of Kashmir, Lean lamb pieces cooked in yogurt & a blend of fragrant spices

Karahi Se Garma Garam

BUTTER CHICKEN
$16.00
Boneless dark chicken roasted in a clay oven & then cooked in a creamy tomato sauce

CHICKEN JALFREZI
$15.00
Boneless chicken pieces cooked with bell peppers, tomatoes, fresh vegetables and exotic Indian spices

CHICKEN MANGO
$17.00
Boneless chicken cooked with onions, ginger, garlic, herbs & spices in a mango sauce

SPECIAL CHICKEN BY CHEF
$19.00
Marinated with sauce & special spices and served

CHICKEN TIKKA MASALA
$16.00

CHICKEN KORMA
$17.00
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma

CHICKEN MAKHNI
$15.00
Makhni means buttery and contains tomatoes, cream, butter and yogurt. This is a postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s

CHICKEN MALABAR MASALA
$16.00
Mangalore is a port city in the southern Indian state of Karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too
CHICKEN SAAG
$15.00
Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years

CHICKEN VINDALOO
$16.00
A "vindaloo", a standard element of Indian cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade") A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices

CORN SAAG
$15.00
Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years

FISH KORMA
$19.00
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma

FISH MALABAR MASALA
$18.00
Mangalore is a port city in the southern Indian state of Karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too

FISH VINDALOO
$16.00
A "vindaloo", a standard element of Indian cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade") A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices

LAMB KORMA
$19.00
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma

LAMB MAKHNI
$18.00
Makhni means buttery and contains tomatoes, cream, butter and yogurt. This is a postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s

LAMB MALABAR MASALA
$18.00
Mangalore is a port city in the southern Indian state of Karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too

LAMB SAAG
$18.00
Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years

PANEER KORMA
$15.00
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma

PANEER MAKHNI
$15.00
Makhni means buttery and contains tomatoes, cream, butter and yogurt. This is a postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s

SHRIMP KORMA
$17.00
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma

SHRIMP MAKHNI
$18.00
Makhni means buttery and contains tomatoes, cream, butter and yogurt. This is a postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s

SHRIMP MALABAR MASALA
$18.00
Mangalore is a port city in the southern Indian state of Karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too

SHRIMP SAAG
$18.00
Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years

SHRIMP VINDALOO
$18.00
A "vindaloo", a standard element of Indian cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade") A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices

VEGETABLE MAKHNI
$15.00
Makhni means buttery and contains tomatoes, cream, butter and yogurt. This is a postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s

VEGETABLE MALABAR MASALA
$15.00
Mangalore is a port city in the southern Indian state of Karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too

VEGETABLE SAAG
$15.00
Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years

VEGETABLE VINDALOO
$15.00
A "vindaloo", a standard element of Indian cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade") A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices

VEGETABLES KORMA
$15.00
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma

Variety of rotis (Bread)

CHEESE NAAN
$7.00
Leavened white flour bread topped with fresh home-made cheese, then baked in a Tandoor

GARLIC NAAN
$6.00
Leavened white flour bread topped with fresh garlic & coriander and baked in Tandoor

KASHMIRI NAAN
$7.00
Leavened white flour bread stuffed with raisins, almonds, coconut, cherry, fennel seeds & baked in a Tandoor

NAAN
$5.00
Leavened white flour bread baked in our Tandoor

ONION KULCHA
$5.00
Leavened white bread baked stuffed with onions & baked in our Tandoor

PUNJABI PARATHA
$5.00
Multi-layered whole wheat bread, cooked with butter on a griddle

TANDOORI ROTI
$4.00
Whole wheat bread baked in Tandoor

FISH CURRY
$18.00
Chunks of fresh catfish cooked in a spicy curry sauce & garnished with fresh coriander

FISH JALFREZI
$18.00
Chunks of fresh catfish cooked with onions, ginger, garlic, bell peppers, tomatoes, fresh vegetables & exotic Indian spices

GOAN SHRIMP CURRY
$18.00
Shrimp cooked in coconut milk, onions, tomatoes & tamarind

SHRIMP CURRY
$18.00
Juicy shrimp cooked in a spicy curry sauce & garnished with fresh coriander

Basmati plain rice, zeera rice, pickles, etc

DAHI KI CHUTNEY
$2.75

JANAM JANAM KA SAATH
$5.00
Fresh Salad

MANGO CHUTNEY
$4.00

MIXED PICKLE
$3.00

PAPADAMS
$3.00

PLAIN YOGURT
$4.00

RAITHA
$4.00
A refreshing yogurt sauce with shredded cucumber & mint

RICE
$4.00

ZEERA RICE
$7.00

Starters / Appetizers

AMRITSARI FISH
$8.00
Pieces of catfish coated with chickpea batter & deep-fried, Served with Chutney|Extra Chutney $1.55

CHICKEN PAKORA
$7.00
Boneless tender pieces of chicken, dipped in chickpea batter & deep-fried, Served with Chutney|Extra Chutney $1.55

HAREY BHAREY PAKOREY
$7.00
Fresh cut vegetable fritters (served with chutney)

HYDERABADI CHICKEN 65
$10.00
8 Boneless pieces of chicken, Hyderabadi 65 Masala, Cornflour in dipped chick pea batter added with eggs & deep-fried (Served with Red Chutney)

LAMB MARG SOUP
$17.00
This marag recipe is juicy, spicy, rich and perfect to consume in winter evenings or breakfasts with roti or naan. It is basically a royal hyderabadi dish which is quite popular in hyderabad. It is prepared with milk, cashews, almonds, saffron, cream, ginger and garlic paste

LENTILS SOUP
$6.00

PAPDI CHAAT
$8.00
Crisp fried dough wafers known as papdi, along with boiled chick peas, boiled potatoes, yogurt and tamarind chutney topped with chaat masala| Extra Chutney+$1.55|Extra Yogurt +$2.00

TOMATO SOUP
$6.00

VEGETABLE SAMOSA
$8.00
Served traditionally with channa masala, chopped onions, cilantro leaves smothered with sweet chutney + chilled light yogurt|Extra Chutney +$1.55|Extra Yogurt +$2.00

Aap Ke Muh Me Ghee Shakkar

Sweets and Desserts

BADAM KHEER
$7.00
Thick creamy dessert with a rich almond base

DAHI KA MEETHA
$5.00
Home-made sweetened yogurt prepared with Mango pulp

GULAB JAMUN
$7.00
Condensed milk & homemade cheese balls deep fried in butter w/ syrup

MANGO / PISTACHIOS ICE CREAM
$7.00
Homemade ice cream made with mangoes & fresh cream sweetened to perfection

PUNJABI KULFI
$7.00
Exotic Ice Cream made from India with saffron, almonds & nuts

RASMALAI
$7.00
Homemade cheese, dumpling soaked in saffron milk with nut & raisin