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148 York St, New Haven, CT 06511 • Delivery Info
Delicious Indo Chinese starter.
Paneer cooked with mild spices.
Typical Nepali dish, steamed vegetable dumplings served with chutney.
Typical Nepali dish, steamed chicken dumplings served with chutney.
Minced chicken patties with northern blend of spices.
Steamed noodles fried with minced chicken.
Steamed noodles fried with cabbage, broccoli, carrots and long beans.
Jalapenos in a crispy lentil batter (very spicy).
Shredded vegetables coated in a mildly spiced batter.
Lightly seasoned mashed potato balls in a chickpea batter.
Homemade cheese coated in seasoned batter.
Homemade turnovers stuffed with a mixture of vegetables and potatoes.
Mashed potato patties dipped in chickpea batter and deep-fried.
Lightly seasoned crushed peas in a pastry shell.
A ball of sliced onions dipped in a tasty batter and deep-fried.
Tiny fritters tossed with tomato, cucumber, green chillies and “chat masala”.
Crispy wafer chips tossed with chickpeas, yogurt and tamarind chutney.
Onions, tomatoes and cucumbers tossed in a zesty tamarind dressing.
Vegetable samosa with yogurt, onion, tamarind of spices.
A combination platter of pakoras, aloo tikki, bataka and samosa.
Fresh homemade turnovers stuffed with delicately seasoned minced lamb.
Shrimp with a mild cream sauce served in a poori.
Our twist on buffalo wings.
Chicken tenders lightly seasoned with a crunchy batter.
Jumbo shrimps with vegetable stuffing coated with a rice flour batter.
Shrimp in a delightful garlic sauce.
An appetizer portion served over a salad garnish.
Cubed chicken tikka, cucumber, tomato onion and green chilies in a tangy dressing.
Seasoned ground lamb with salad garnish.
Lemon marinated fish stir-fried and topped with sesame seeds.
Chicken pakoras, shrimp til tinka, lamb samosa and chicken tikka and zaroka kabab.
Vegetable samosa, two vegetable entrees (chef's choice), dal, rice, raita, naan and chef’s choice of dessert.
Lamb samosa, lamb or chicken curry, dal, rice, raita, naan and chef’s choice of dessert.
A blend of fresh garden vegetables mashed and seasoned with subtle spices, skewered and baked in tandoor.
Homemade Indian cheese marinated in a spicy yogurt marinade with seasonal vegetables and an tandoor.
Jumbo shrimps skewered with onions, tomatoes and bell peppers.
Choice chunks of fish in a delicate marinade.
Our most popular dish from the tandoor. Chicken legs and thighs in a yogurt marinade.
Boneless lamb cubes marinated and baked in the tandoor.
All-time favorite. Cubes of boneless white chicken breast marinated with aromatic spices then baked on skewers in the tandoor.
Ground lamb seasoned with bell peppers, onions, coriander, chillies and garam masala.
A distinctive blend of kebabs. Includes shrimp, fish, lamb and chicken
Homemade cheese cubes in a thick curry sauce with green peas and a touch of cream.
A julienne of homemade cheese cooked in a tomato based cream sauce.
Shredded homemade cheese sauteed with onion and tomatoes.
Stir-fried cauliflower, broccoli, carrots, pepper, potatoes and onions.
Balls of delicately spiced vegetables served in a mild cream sauce.
Eclectic mix of nine vegetables and nine spices in a nutty cream gravy.
Chickpeas cooked with special Indian herbs and spices.
Chickpeas in a rich spinach gravy.
Fresh okra sauteed with tomatoes, onions and spices.
Roasted eggplant pulp sauteed with fried onions.
Potatoes cooked with spinach in a mild blend of spices.
Homemade cheese cube cooked with spinach and mild spices.
A dry saute of cauliflower and potatoes.
Black lentils cooked with a delicious blend of the chef’s own spices.
Mixed lentils cooked with ginger, garlic, cilantro and a touch of cream.
Yellow lentils cooked with a mild blend of spices.
From the state of Kerala - Shrimp, coconut milk, onions and spices.
Jumbo shrimp smothered in a blend of Indian spices, onions and green peppers.
Marinated shrimp baked in the tandoor then tossed in our masala sauce.
Jumbo shrimp cooked in an authentic brown mild curry sauce.
Shrimp in a rich spinach gravy.
Salmon, scallops and shrimp in our vindaloo sauce (see lamb vindaloo).
Fresh chunks of fish in our authentic brown, mild curry sauce.
A zesty fish dish from goa. Fresh marinated fish tossed in tomato and onion gravy, flavored with shreds of coconut and tamarind.
Fish in a white and nutty gravy seasoned with mild spices and finished with cream.
Chicken in a white onion and nut gravy seasoned with mild spices and finished with cream.
A tasty treat made from a saute of red and green bell peppers, onions, jalapenos, tomato and strips of chicken in a pungent chilli sauce.
Chicken tikka simmered in a butter and cream based tomato gravy.
Chicken tikka simmered in a velvety cream and tomato gravy.
Pieces of tender chicken cooked in 3 mango flavored gravy.
A Punjabi dish made from cubes of chicken breast cooked in 3 hearty spinach sauce.
A delicious stir fry of broccoli spears and chunks of chicken breast.
Stir-fried seasonal vegetables and chicken seasoned with fresh herbs and spices.
Cubes of chicken simmered in a rich brown onion gravy.
Fresh fenugreek and mustard seeds add a unique flavor dish to this chicken dish
This dish was originally concocted by the Portuguese who settled in India. Potatoes, sweet cinnamon, star anise and freshly ground spices harmonize to create one of the spiciest curries.
Tender lamb cubes simmered in a delicious gravy made from twice “do” cooked onions.
Pasanda means delicious and that is exactly what this dish is. Lamb cubes cooked in a white onion gravy with chopped nuts and a touch of cream.
Sauteed ground lamb and green peas cooked in a tomato gravy.
Lean and tender lamb in a pickled marinade – originated in the Punjab region.
Lamb cubes in a brown onion gravy with a hint of yogurt.
Cubes of lamb first cooked in the tandoor then simmered in our masala gravy.
This dish was originally concocted by the portuguese who settled in India. Potatoes, sweet cinnamon, star anise and freshly ground spices harmonize to create one of the spiciest curries.
Lamb stewed in a hearty spinach gravy.
Tender cubes of lamb dry sauteed with fresh spices, bell peppers and onions.
Cubes of lean lamb simmered in a tasty brown onion gravy.
Big shrimp cooked in real coconut pot with southern Indian blend of spices (curry leaves mustard seeds coconuts other spices) served in coconut ball.
Baked and marinated served with mix vegetables.
Cubes of lamb cooked in southern blend of spices.
White meat of chicken marinated with chef’s blend of spices baked in the clay oven served in hot sizzling plate.
Homemade cheese balls covered with thin layer of spinach cooked in tomato based coconut sauce.
French beans cooked in southern blend of spices.
Marinated baked salmon cooked in special spices.
Whole wheat thin unleavened bread.
Deep fried for a crispy, puffy texture.
Multi layered flatbread cooked in skillet.
Dried fruit and coconut.
Whole wheat bread, dried with mint.
Stuffed with seasoned potatoes.
Topped with garlic and cilantro.
Stuffed with onions.
With chilies and onions.
Stuffed with homemade cheese.
Stuffed with seasoned lamb.
Naan, garlic naan, aloo paratha.
A cooling blend of yogurt, cucumber and seasonings.
Yogurt drink flavored with pureed mango.
Yogurt drink flavored with sweetened rose water.
Yogurt cooler with a touch of salt and crushed cumin seeds.
With a touch of crushed cumin and rock salt.
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