Choice of India Restaurant

Veg Ki Bahar

• Achari AlooUSD 14.00

  Potato made with pickle & other spices

• Aloo GobiUSD 13.00

  Cauliflower & potatoes cooked with tomato, onion, herbs & spices garnished with fresh coriander

• Aloo MutterUSD 15.00

• Baigan BhartaUSD 13.00

  An eggplant specialty baked over an open flame, mashed then sauteed with onions, tomato, garlic, ginger, & spices. Garnished with fresh coriander

• Bhindi MasalaUSD 13.00

  Fresh okra, cooked with onions, ginger, garlic, tomatoes & spices

• Chana MasalaUSD 15.00

• Daal KabilaUSD 14.00

  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 TadkaUSD 13.00

  Mixed lentils cooked with fresh herbs & spices, sauteed in butter & garnished with fresh coriander

• Malai KoftaUSD 15.00

  Cheese vegetable balls cooked in a creamy tomato & onion sauce with almonds, cashews & raisins

• Mixed VegetablesUSD 13.00

  Assorted vegetables mixed with herbs & spices

• Mutter Paneer MasalaUSD 15.00

• Paneer JalfreziUSD 14.00

  Fresh homemade cottage cheese cooked with fresh vegetables, tomatoes and exotic Indian spices

• Paneer Tikka MasalaUSD 14.00

  Fresh homemade cottage cheese cooked in a rich creamy tomato sauce with exotic Indian spices

• Shahi Navratan KormaUSD 15.00

  Nine fresh garden vegetables cooked in a creamy sauce with almonds, cashews, raisins & spices

• Shahi Paneer KoftaUSD 15.00

  Homemade cheese cubes cooked in a creamy sauce with almonds, cashew, raisins & spices

• Vegetable MangoUSD 15.00

  Variety of vegetables cooked with ginger, onion, garlic & mango sauce

Shahi Khan e Khaas

• Chicken KormaUSD 16.00

  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 MakhniUSD 16.00

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

• Chicken Malabar MasalaUSD 15.00

  Mangalore is a port city in 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 SaagUSD 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 VindalooUSD 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

• Corn SaagUSD 14.00

  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 KormaUSD 18.00

  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 MasalaUSD 17.00

  Mangalore is a port city in 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 VindalooUSD 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 KormaUSD 18.00

  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 MakhniUSD 17.00

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

• Lamb Malabar MasalaUSD 17.00

  Mangalore is a port city in 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 SaagUSD 17.00

  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 KormaUSD 14.00

  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 MakhniUSD 14.00

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

• Shrimp KormaUSD 16.00

  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 MakhniUSD 17.00

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

• Shrimp Malabar MasalaUSD 17.00

  Mangalore is a port city in 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 SaagUSD 17.00

  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 VindalooUSD 17.00

  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 MakhniUSD 14.00

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

• Vegetable Malabar MasalaUSD 14.00

  Mangalore is a port city in 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 SaagUSD 14.00

  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 VindalooUSD 14.00

  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 KormaUSD 14.00

  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

Shaan e Hyderabadi Biryani

• Chefs Special BiryaniUSD 20.00

  Chef?s Special Biryani contains Basmati rice sauced in butter cooked with shrimp, chicken, lamb, tomatoes, almonds, cashews, raisins & garnished with fresh coriander

• Chicken BiryaniUSD 16.00

  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 that 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 BiryaniUSD 18.00

  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 that 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 BiryaniUSD 18.00

  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 that 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 BiryaniUSD 14.00

  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 that 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 GoshtUSD 18.00

  Roasted lamb with spices, onions & other ingredients

• Lamb JalfreziUSD 17.00

  Boneless lamb cooked with onion, bell peppers, tomatoes, fresh vegetables & indian spices

• Lamb MangoUSD 18.00

  Boneless lamb cooked in onion, ginger, garlic herbs with mango sauce & spices

• Lamb MughlaiUSD 17.00

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

• Lamb Tikka MasalaUSD 17.00

  Clay oven roasted Lamb cooked in a mild creamy tomato sauce

• Rogan JoshUSD 22.00

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

Lunch Menu

• 2 Veggies, Daal and Rice / NaanUSD 12.99

  Your choice of 2 Veggies, Chana Masala, Palak Paneer, Vegetable korma, Eggplant, Aloo gobi, Aloo Mutter and Butter Paneer Masala

• Chicken KormaUSD 16.00

  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

Karahi Se Garma Garam

• Butter ChickenUSD 15.00

  Boneless dark chicken roasted in a clay oven & then cooked in a creamy tomato sauce

• Chicken JalfreziUSD 14.00

  Boneless chicken pieces cooked with bell peppers, tomatoes, fresh vegetables and exotic indian spices

• Chicken MangoUSD 16.00

  Boneless chicken cooked with onions, ginger, garlic, herbs & spices in a mango sauce

• Special Chicken by ChefUSD 18.00

  Marinated with sauce & special spices and served

Garam Garam Tandoor Se

Variety of rotis (Bread)

• Cheese NaanUSD 5.00

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

• Garlic NaanUSD 5.00

  Leavened white flour bread topped with fresh garlic & coriander and baked in Tandoor

• Kashmiri NaanUSD 6.00

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

• NaanUSD 4.00

  Leavened white flour bread baked in our Tandoor

• Onion KulchaUSD 4.00

  Leavened white bread baked stuffed with onions & baked in our Tandoor

• Punjabi ParathaUSD 4.00

  Multi-layered whole wheat bread, cooked with butter on a griddle

• Tandoori RotiUSD 3.00

  Whole wheat bread baked in Tandoor

Fish or Shrimp Bhandar

• Fish CurryUSD 17.00

  Chunks of fresh catfish cooked in a spicy curry sauce & garnished with fresh coriander

• Fish JalfreziUSD 17.00

  Chunks of fresh catfish cooked with onions, ginger, garlic, bell peppers, tomatoes, fresh vegetables & exotic indian spices

• Goan Shrimp CurryUSD 17.00

  Shrimp cooked in coconut milk, onions, tomatoes & tamarind

• Shrimp CurryUSD 17.00

  Juicy shrimp cooked in a spicy curry sauce & garnished with fresh coriander

Chatpati Shuruaat

Starters / Appetizers

• Amritsari FishUSD 7.00

  Pieces of catfish coated with chickpea batter & deep-fried, Served with Chutney

• Chicken PakoraUSD 6.00

  Boneless tender pieces of chicken, dipped in chick pea batter & deep-fried, Served with Chutney

• Harey Bharey PakoreyUSD 6.00

  Fresh cut vegetable fritters (served with chutney)

• Hyderabadi Chicken 65USD 9.00

  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 SoupUSD 16.00

  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 SoupUSD 5.00

• Papdi ChaatUSD 7.00

  Crisp fried dough wafers known as papdi, along with boiled chick peas, boiled potatoes, yogurt and tamarind chutney topped with chaat masala

• Tomato SoupUSD 5.00

• Vegetable SamosaUSD 7.00

  Served traditionally with channa masala, chopped onions, cilantro leaves smothered with sweet chutney + chilled light yogurt

Beverages

• Banana Milk ShakeUSD 6.00

  A delicious Banana Milk Shake

• Cheeku Milk ShakeUSD 6.00

  Delicious cheeku milk shake

• Coca ColaUSD 3.00

• Diet CokeUSD 3.00

• Diet PepsiUSD 3.00

• LassiUSD 5.00

  A delicious yogurt shake (sweet or salty) with rosewater

• Mango LassiUSD 6.00

  A delicious mango yogurt shake

• Mango Milk ShakeUSD 6.00

  A delicious Mango Milk Shake

• PepsiUSD 3.00

• Strawberry Milk ShakeUSD 6.00

  A delicious strawberry milk shake

• Water BottleUSD 3.00

Basmati Ki Sugandh

Basmati plain rice, zeera rice, pickles, etc

• Dahi Ki ChutneyUSD 1.75

• Janam Janam Ka SaathUSD 4.00

  Fresh Salad

• Mango ChutneyUSD 3.00

• Mixed PickleUSD 3.00

• PapadamsUSD 2.00

• Plain YogurtUSD 3.00

• RaithaUSD 3.00

  A refreshing yogurt sauce with shredded cucumber & mint

• RiceUSD 3.00

• Zeera RiceUSD 6.00

Angaroon Ki Peshkash

Food cooked in Tandoor

• Achari Chicken TikkaUSD 13.99

  Achari chicken tikka is a lipsmacking chicken preparation, marinated & Traditionally cooked in a tandoor, its taken the world by the storm because of its ease of the fabulous Achari masala recipe

• Chicken Reshmi KababUSD 15.00

  Chicken Reshmi Kabab is made with 8 pieces of boneless Chicken Breast, marinated in juicy mixture of ginger garlic paste, chily, curd, cream, cashew nuts and Indian traditional spices and then grilled in Tandoor

• Haryali Paneer TikkaUSD 12.95

  Homemade cheese cubes marinated in yogurt sauce & spices & roasted in Tandoor

• Malai Chicken TikkaUSD 13.99

  Malai Chicken Tikka are succulent cubes of boneless chicken marinated in a flavourful m?lange of herbs, spices and yogurt, and then cooked by roasting

• Nawabi Lamb ChopUSD 24.00

  Nawabi lamb chops merinated with homemade spices and green chilli and grilled in tandoor

• Seekh KababUSD 14.95

  Finely minced lamb, seasoned with chopped onions, herbs & spices then baked on skewers in our Tandoor

• Tandoori ChickenUSD 14.99

• Tandoori TikkaUSD 13.99

Aap Ke Muh Me Ghee Shakkar

Sweets and Desserts

• Badam KheerUSD 6.00

  Thick creamy dessert with a rich almond base

• Dahi Ka MeethaUSD 4.00

  Home-made sweetened yogurt prepared with Mango pulp

• Gulab JamunUSD 6.00

  Condensed milk & homemade cheese balls deep fried in butter w/ syrup

• Mango / Pistachios Ice CreamUSD 6.00

  Homemade ice cream made with mangoes & fresh cream sweetened to perfection

• Punjabi KulfiUSD 6.00

  Exotic Ice Cream made from India with saffron, almonds & nuts

• RasmalaiUSD 6.00

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