Planet Bombay Indian Cuisine

Turnover stuffed with potatoes and peas. Two pieces.

Vegetable Samosa

Chick Peas in a blend of Spices, garnished with Cilantros

Chana Bhaji

Onion fritters prepared with whole coriander,cumin and a variety of spices.

4 Onion Bhajee

Chicken wings marinated with yogurt, lemon juice and special tandoori sauce and baked in clay oven.

Tandoori Wings

$7.00

Papadum

Two pieces of thin and crispy lentils flat bread served with mango mint sauce.

$2.00

Vegetable Spring Roll

Four pieces

Homemade cheese slices breaded with chick-pea flour and deep fried with vegetable oil.

Paneer Pakora

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India. Chicken slices marinated with garlic & ginger; then stir-fried and slightly sautéed with green chili and special sauce

Chicken 65

star

Lamb kabab, Shish kabab and chicken tikka

Meat Plater

$10.00

Curry Wings

Deep fried wings mixed with special spicy curry sauce

Deep fried chicken tenders serve with mango-mint sauce

Chicken Pakoras

Chicken Roll (3 pieces)

$6.00

Soups

Lentils cooked with mild spices.

Soups

Malagatawny Soup

Lentils cooked with mild spices.

Dal Soup

Mushroom cooked with cream and Indian herbs.

Mushrooms Soup

Coconut milk cooked with fenugreek and medium spices.

Coconut Soup

Chef Special Dishes

Chicken slices marinated with yogurt, garlic and ginger and chef special spices then cooked in creamy sauce.

Chef Special Dishes Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Muglai Chicken

Marinated in yogurt and mild tandoori spices then baked in clay oven and cooked with mild tomatoes based creamy sauce with raisin, cashew nuts and mint leaves. Makhani garnish with fenugreek leaves.

Tikka Massala

Goat cooked in a medium curry sauce with mixed pickle, onion, tomatoes and cilantros.

Goat Achar

Chicken marinated in a blend of yogurt and very mild tandoori spices, then baked in the clay oven and cooked with cream and Chef’s Special spices, garnished with dried Methi leaves & butter.

Butter Chicken

Goat marinated with yogurt, garlic, ginger and chef special spices. Also cooked with cashew paste, cream and slice of pineapples.

Goat Rezala

Lamb cooked in a medium curry sauce with mixed pickle, onion, tomatoes and cilantros.

Lamb Achar

$17.00

Mixed Meat Curry

Chicken, Lamb, Shrimp prepared with Planet BOMBAY special curry spices

$18.00

Authentic Indian Curries

Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with Planet BOMBAY special curry spices. Your Choice of CHICKEN, LAMB, GOAT, DUCK, SHRIMP, SALMON, TILAPIA, OXTAIL, PANEER.

All meats are boneless except Goat and Oxtail All curries garnish with cilantro and served with plain basmati Rice. Substitute with Brown Rice pay Extra $2

Curry

East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers. Your Choice of CHICKEN, LAMB, GOAT, DUCK, SHRIMP, SALMON, TILAPIA, OXTAIL, PANEER .

Bhuna

Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’ , the Portuguese word for garlic. cooked in hot spices with potatoes. Your choice of CHICKEN, LAMB, GOAT, SHRIMP, SALMON, TILAPIA, OXTAIL, PANEER.

Vinda-Aloo

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East Indian style mild curry sauce cooked with yogurt, cream, almond and pure homemade butter.

Kurma

Jhalfrazi was created by Indian chef during the British Raj. The dish originated in Calcutta, where the East India Company was established as an important trading post by the British. Marinated with yogurt, garlic, ginger and special East Indian spices then cooked with butter, onions, tomatoes and green peppers. Your Choice of CHICKEN, LAMB, GOAT, Or SHRIMP

Garden fresh spinach cooked with garlic and other Indian spices.

Sagg

$2.00+

MALAI CURRY

East West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste and planet Bombay secret spices. Your choice of CHICKEN, LAMB, , DUCK, SHRIMP, SALMON, TILAPIA, PANEER .

Ceylon is the key ingredients being coconut, lime juice, and a specific Ceylon curry sauce, which classifies it as "fairly hot" on most guides. Its name originates from Ceylon, the former name of modern-day Sri Lanka. your Choice of CHICKEN, LAMB, GOAT, Or SHRIMP, PANEER.

CEYLON

This is one of the most popular lamb dishes to have originated in Kashmir. Traditionally fatty meat on the bone is slow cooked until most of the fat is separated from the meat. The fat escapes from the meat in this way is known as Rogan and josh refers to the rich red color by Paprika. Marinated with yogurt, garlic, ginger and chef special spices then cooked in medium curry sauce topping with fried onions, green peppers and tomatoes. Your choice of CHICKEN, LAMB, GOAT, Or SHRIMP, PANEER.

ROGON JOSH

About 13 centuries ago, a small group of Persians fled their country to avoid religious persecution and landed in the state of Gujarat. The become known as Parsis and they adopted Gujarati as their language; they developed a Parsi version, which is slightly different from the local form. In native Gujarati, ‘Dhan’ means wealth, but in Parsi Gujarati it means rice and ‘Sak ‘ is vegetables. Prepared with sweet & sour curry sauce , touch of caramelized basmati rice & lentils. Your choice of CHICKEN, LAMB, GOAT, Or SHRIMP, PANEER.

DHANSAK

With lashings of onions, dopiaza’s popularity is timeless. In the Hindi Language ‘Do’ means two and ‘Piaaz ‘ is onion. Hence the popular belief that the word refers to the use of twice the amount or two different type Of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar’s courtier, Mullah Dopiaza Prepared with lots of onion & bell peppers. Your choice of CHICKEN, LAMB, GOAT, DUCK, SHRIMP, SALMON, TILAPIA.

DOPIAAZA

Freshly Methi or Mint leaves cooked with brown curry sauce and touch of garlic & ginger. CHICKEN, LAMB, GOAT, DUCK, SHRIMP, SALMON, TILAPIA.

METHI OR MINT

Surrounded by the snow-capped Himalays, Kashmir is popularly known as the “Switzerland of the East” The state is renowned for its rich culinary heritage and this aromatic dish is one of the simplest among the region’s rich repertoire. Kashmir is mild curry sauce cooked with slice of banana, cashew, pineapple, cream and pure homemade butter. Your Choice of CHICKEN, LAMB, GOAT, SHRIMP

KASHMIR

Also Madras is renowned for the best vegetarian food in the country, meat-based recipes such as this one also extremely popular. The particular recipe is a contribution by the area’s small Muslim community. Cooked in fairly hot spices with cilantro & tomatoes. Your choice of CHICKEN, LAMB, GOAT, SHRIMP, SALMON, TILAPIA.

MADRAs

The korai or karahi is a cooking pot like a Chinese wok except that it has two curved handles instead of one long one. So the name is really a style of stir-fry cooking. This dish has an excellent flavor, using many Bangladeshi ingredients. It is a traditional Bangladeshi recipe cooked with slices of onion & green pepper, Five spices, garlic, ginger, tomatoes and cilantro. Your choice of CHICKEN, LAMB, GOAT, SHRIMP, SALMON OR TILAPIA

KORAI

Garden fresh mixed vegetables cooked with medium curry sauce spices. Your choice of CHICKEN, LAMB, GOAT, Or SHRIMP

SHABZI

In India, mushrooms are traditionally grow only in the northern state of Kashmir. However Fresh mushroom cooked with brown curry sauce and touch of garlic & ginger. Your choice of CHICKEN, LAMB, GOAT, SHRIMP, SALMON, TILAPIA.

MUSHROOM

Vegetable Curries

Potatoes and cauliflower cooked with onion and tomatoes in brown curry sauce. Served with rice. Sustitute with Brown Rice Just add $2

All vegetables curries served with Plain Basmati Rice. Substitute with Brown Rice pay Extra $2

Aloo Gobi

Potatoes, green peas and cauliflower cooked with onion and tomatoes. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Aloo Motor Gobi

Egg plant cooked with potatoes & tomatoes Served with plain Basmati rice. Substitute with Brown Rice Just add $2.

Aloo Bengan

Eggplant cooked with onions and tomatoes. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Eggplant Bhaji

Chick peas cooked with potatoes, chef special spices, onions and tomatoes in brown curry sauce. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Chana Massala

Cauliflower cooked with onions & tomatoes in brown curry sauce. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Gobi Bhaji

Cauliflower, zucchini, yellow squash, potatoes, carrots, corns, green peas and more cooked in brown curry sauce. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Mixed Vegetables Curry

Mushroom cooked with onions and tomatoes. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Mushrooms Bhaji

Spinach cooked with homemade cheese in a creamy sauce. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Saag Paneer

Spinach cooked with potatoes, tomatoes and touch of garlic & ginger. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Saag Aloo

Lentils cooked with fried brown onions & garlic. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Tarka Dal

Spinach cooked with tomatoes, cilantros, and onions with medium spices. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Saag Bhajee

Cauliflower, zucchini, yellow squash, potatoes, carrots, cabbages, corns, peas cooked in a creamy sauce. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Vegetables Kurma

Cauliflower prepared in a special tomato buttery cream sauce with Methi leaves. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Gobi Makhani

Potatoes, green peas & homemade cheese cooked with special brown sauce. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Aloo-Motor-Panner

Green peas cooked with homemade cheese in a creamy sauce. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Mutor Panner

Green peas & homemade ‘Paneer’ (cheese) prepared in a special tomato based buttery cream sauce with ‘Methi leaves’. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Mutor Paneer Makhani

Minced mixed vegetables with ground paneer (cheese) then cooked in mild creamy sauce. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Malai Kufta

$14.00

Planet Bombay Aloo

Potatoes cooked with ground coconut in ,sweet and sour brown curry sauce. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Okra cooked with onions and tomatoes. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Bhindi (Okra) Bhaji

Chick peas cooked with spinach, onions and tomatoes in brown curry sauce. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Chana Sagg

Lentils cooked with mixed vegetables, onions and tomatoes. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Daal-sabzi

Lentils cooked with spinach, onions and tomatoes. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Daal- Sagg

Mushroom & spinach cooked with onion, tomatoes and medium spices. Served with plain Basmati rice. Substitute with Brown Rice Just add $2

Mushroom Saag

Tofu Curries

East Indian style Tofu cooked in a medium brown curry sauce

All TOFU curries served with Plain Basmati Rice. Substitute with Brown Rice pay Extra $2

Tofu Curry

East and West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste and planet Bombay’s chef secret spices

Tofu Malai Curry

Tofu cooked with lentils, mixed vegetables, onions, cilantros and tomatoes

Tofu Dal Sabji

Spinach cooked with tofu in a mild creamy sauce.

Tofu Saggwala

Tofu cooked with eggplant, tomato, green papers, onions, cilantros and Mathe leaves.

Tofu Eggplant

Tofu marinated in a blend of yogurt and mild tandoori spices then baked in the clay oven and cooked with fresh mint leaves, cream, Cashew paste and chef special saffron color sauce

Tofu Tikka Massala

Tofu marinated in a blend of yogurt and very mild tandoori spices then backed in the clay oven and cooked with cream, tomato sauce, and chef special spices. Topping with Mathe leaves and pure butter

Tofu Makhani

South Indian style hot and sour curry sauce. Tofu cooked in hot spices with potatoes, tomatoes, onions and cilantros

Tofu Vindaloo

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Mushroom cooked with tofu, onions and tomatoes in brown curry sauce

Tofu With Mushroom

Chickpeas cooked with tofu, and onions in light tomato sauce

Tofu & Chickpeas Massala

North Indian style mild curry sauce. Tofu marinated with yogurt, garlic, ginger and chef special spices. Also cooked with Mathe leaves, cashew paste, cream and slice of pineapples.

Tofu Passanda

Tofu cooked in medium curry sauce with mixed pickle, onion, green peppers, tomatoes and cilantros

Tofu Achari

Vegetarian Tandoori

Tofu marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven’.

Served with plain Basmati rice and special sauce. Substitute with Brown Rice Just add $2

Tofu Tandoori

Home-made cheese marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven’

Paneer tandoori

Cauliflower OR Potato cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven'

Aloo or Gobi Tandoori

Tandoori Specialties (Meat)