Hello little India

Veg Ki Bahar

• Achari Aloo

  Potato made with pickle & other spices

  • per person$15.00

• Aloo Gobi

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

  • per person$14.00

• Aloo Mutter

  • per person$16.00

• Baigan Bharta

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

  • per person$14.00

• Bhindi Masala

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

  • per person$14.00

• Chana Masala

  • per person$16.00

• Daal Kabila

  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

  • per person$15.00

• Daal Tadka

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

  • per person$14.00

• Malai Kofta

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

  • per person$17.00

• Mixed Vegetables

  Assorted vegetables mixed with herbs & spices

  • per person$16.00

• Mutter Paneer Masala

  • per person$16.00

• Paneer Jalfrezi

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

  • per person$14.00

• Paneer Tikka Masala

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

  • per person$15.00

• Shahi Navratan Korma

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

  • per person$16.00

• Shahi Paneer Kofta

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

  • per person$16.00

• Vegetable Mango

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

  • per person$16.00

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$21.00

  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

Shahi Khan E Khaas

• 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

Garam Garam Tandoor Se

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 or Shrimp Bhandar

• 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 Ki Sugandh

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

Chatpati Shuruaat

Starters / Appetizers

• Amritsari Fish$8.00

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

• Chicken Pakora$7.00

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

• 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

• Tomato Soup$6.00

• Vegetable Samosa$8.00

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

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