WINTER 2007-2008

Dinner Menu à la Carte  •  Three-Course Tasting  •  Chef's Tasting Menu  • Dessert Menu

DINNER

First Courses and Sides

Bombay Bhel Puri - 6
rice puffs, tamarind, mint, tomatoes, potatoes, onions

Ragda Chaat - 8
potato cakes, white peas, tamarind and mint chutneys

Gudiya’s Mushroom Toasts - 9
fenugreek leaves, shallots, tomatoes

Mom’s Bread Roll Fritters - 9
potatoes, cilantro, green chiles, garam masala

Chicken-Apricot Seekh Kababs - 11
ground chicken sausages, apricots, almonds

Lamb-Stuffed Tandoori Chicken - 12
tandoor-grilled, pickling spices, tomato chutney

Seafood & Crab Croquettes - 12
pickled-green-chile mayo

Crispy Shrimp and Sweet Peppers - 12
tomato-chutney aïoli

Rice

Jackfruit (Kathal) Biryaani - 17
potatoes, whole spices, yogurt sauce, okra crisps

Shrimp & Scallop Poha Paella - 12
rice pasta, mustard seeds, curry leaves, cumin seeds

Bread

Naan (plain or garlic) or Roti - 4

Onion-Parmigiano Kulcha  - 8

Peas and Potatoes or Lamb-Pecorino or Spinach and Goat Cheese Parathas - 11

Sides

Not-So-Dull Daal or Daal Makhani - 11

Fattoush Salad - 8
tomato, cucumber, radish, greens, naan croutons

Saag - 10
spiced spinach sauce with paneer or mushrooms

Spicy Indian Slaw - 9

Plain Basmati Rice or Crispy Okra Raita  - 6

Butter Chicken (Chicken Tikka Masala) - 12

Manchurian Cauliflower (Indo-Chinese style) - 12

MAIN COURSES

Vegetarian

Matar Paneer - 15
runny tomato-onion sauce, Indian cheese, green peas

Kararee Bhindi - 16
crispy tangy okra, tomatoes and red onions

Yam Dumplings “Kofte” - 16
sweet potatoes dumpling, onion tomato sauce

Abha Aunty’s Sweet and Sour Baby Eggplant - 16

Mirch Ka Salan - 15
peppers, coconut, peanuts and tamarind

Phool Makhane Kee Sabzi - 17
popped lotus seeds, ricotta cheese, green peas

Chole Bhature - 22
chickpeas and potatoes, puffy bread, yogurt sauce-okra crisps

Seafood

Coconut Shrimp Curry - 29
coconut rice

Bombay-Style Tandoori Halibut - 27
bottle masala, coconut rice, spicy slaw

Spicy Goan Scallops - 28
Balchao sauce, radish rice

Tandoori Prawns - 29
crispy okra salad

Poultry

Chicken-Chickpea Harira - 22

Masala Schnitzels - 23
fattoush and warm mustard-oil potato salad

Goat Cheese Pesto-Stuffed Chicken - 24
raisins, almonds, currants, saffron, rice

Turkey Tikki Burger - 18
brioche buns, crispy sweet potatoes, tamarind chutney

Meat

Tandoor-Grilled Lamb Chops - 30
pear chutney, spiced potatoes

Lamb Stew with Radish, Carrots and Potatoes - 22

Tamarind-Glazed Short Ribs - 27
mustard-oil potato salad and okra chips

Tandoor-Grilled Venison - 30
radish rice, cranberry-citrus chutney

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THREE-COURSE TASTING MENU
Forty-Five Dollars
Eighty Dollars with Wine Pairing

Grilled Scallops
roasted red pepper chutney, Manchurian cauliflower, spicy bitter-orange marmalade

Manchurian Cauliflower
spicy garlic-infused tomato sauce, scallions

Lamb-Stuffed Tandoori Chicken
tomato chutney

Spicy Mushroom Toasts
onions, tomatoes, fenugreek, garam masala, brioche toast

Goan Shrimp Balchao Bruschettas
onion-tomato marmalade, red chiles, vinegar, brioche bread

___________

Bombay-Style Tandoori Halibut
bottle masala, coconut rice, spicy slaw

Masala Fried Chicken
buttermilk brine, bone-in-chicken, warm mustard-oil potato salad, spicy slaw

Poori aur Tari Wale Aloo
puffy bread, spiced potato curry, fenugreek chutney

Tandoori Prawns
pomegranate marinade, fattoush salad

Abha Aunty’s Baingan
baby eggplant, sweet & sour tomato-tamarind sauce, dal makhani, radish rice

Tandoor-Grilled Lamb Chops
sweet & sour pear chutney, spiced potatoes

____________

Emperor’s Morsel
Shahi Tukra)
crispy saffron bread pudding, cardamom cream, candied almonds

Fig Cake
wine macerated figs, ginger caramel sauce, goat cheese ice cream

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CHEF'S TASTING MENU
Sixty-Five Dollars
One Hundred Ten Dollars with Wine Pairings

Dahi Batata Puri
wheat crisps, potato-chickpea salad, tamarind and mint chutneys, yogurt, chickpea noodles

Shakarkandi Ki Chaat
crispy sweet potatoes, toasted cumin, lemon juice, chaat masala
____________

Grilled Scallops
roasted red pepper chutney, Manchurian cauliflower, spicy bitter-orange marmalade

Manchurian Cauliflower
spicy garlic-infused tomato sauce, scallions
____________

Ragda Chaat
potato cakes, white peas, tamarind and mint chutney, chickpea noodles

Bombay-Style Tandoori Halibut
bottle masala, coconut rice, spicy slaw

Masala Fried Chicken
buttermilk brine, bone-in-chicken, warm mustard-oil potato salad, spicy slaw

Veal Brain and Liver Toasts
veal with quail eggs and cilantro, liver with onion-tomato sauce and cinnamon

Jumbo Prawn Balchao Bruschettas
onion-tomato marmalade, red chiles, vinegar, brioche crisps
____________

Jackfruit Kathal) Biryaani
basmati rice, potatoes and whole spices, kararee bhindi, raita

Abha Aunty’s Baingan
baby eggplant, sweet & sour tomato-tamarind sauce, green bean poriyal, coconut rice

Tamarind-Glazed Short Ribs
warm mustard-oil potato salad, okra chips

Tandoor-Grilled Lamb Chops
sweet & sour pear chutney, spiced potatoes
____________

Emperor’s Morsel
Shahi Tukra)
crispy saffron bread pudding, cardamom cream, candied almonds

Fig Cake
wine macerated figs, ginger caramel sauce, goat cheese ice cream

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DESSERT MENU

Kulfi Falooda - 9
Indian ice cream, falooda noodles, rose milk

Mango Cheesecake - 9
rosewater-almond cookie crust, mango paté de fruit, mango crisp

Chai Panna Cotta - 8
besan cookie, spicy potato chips

Meetha Paratha - 9
crispy caramel Indian flatbread, thandai "spiced" ice cream, black cardamom chocolate sauce

Housemade Ice Cream & Sorbet - 7

Pastry Chef: Surbhi Sahni

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