choice of other entrees can be substituted. Prices may very.

Chicken Mulligatawney

Lamb Korma

Machi Rai Masala

Navrattan Korma

Bheh Kofta

Cotes du Rhone, M. Chapoutier, France, 2005

Shiraz - Cabemet, Wolf Blass, Australia, 2004

Chardonnay, Columbia Crest, Two Vines, Washington, 2003

Edelzwicker, a Blend of Gewurz, Pinot Gris and Riesling, Navarro, 2005

Sauvignon Blanc, Sula Vineyard, Maharashtra State, India, 2006

Sparkling Wine, Freixenet Cordon Negro, NV

Cadenzia, Grenache, Syrah and Mourvedre, Yangarra, McLaren Vale, Australia, 2004

rich and velvety, plum, blackberry and cherry flavors, fine tannins, long generous finish

Shiraz, Thorn Clarke, Barossa Valley, Australia, 2005

rich, big and concentrated, juicy blackberry and blueberry with hints of dark chocolate

Shiraz, Thorn Clarke, Barossa Valley, Australia, 2005 (Half Bottle)

Shiraz, Jacob's Creek, South Australia Reserve, 2003

thick, layer of black pepper over mouthful of black cherry and licorice

Shiraz, Sula Vineyards, Nashik, India 2005, Estate Bottled

ripe fruit with peppery notes, medium bodied, good balance and lingering finish

Shiraz- Cabernet, Wolf Blass, Australia 2004

bright and juicy, green herbal notes, blackberry and white pepper flavors, tart finish

Gigondas, Domaine de Cabasse, France, 2001

ripe, mineral, plum fruit and spice flavors, supple, smoky finish

Crozes-Hermitage, E. Guigal, France, 2003

lovely aroma of violet, flavors of plum, black cherry and cassis fruit, taut, minerally finish

Coteaux du Languedoc, Domaine De L'Hortus, Pic St. Loup, Grande Cuvee 2003

powerful, exotic, luscious, seductive flavors of red fruit, meat and Asian spice, silky tannins

Chateauneuf-du-Pape, Domaine Grand Veneur, 2003

loaded with dark currants and blackberry fruit, grilled beef and mineral notes through the finish

Chateauneuf-du-Pape, Domaine Grand Veneur, 2003 (Half Bottle)

Cotes du Rhone, M. Chapoutier, Belleruse, France, 2005

juicy, flavor profile of raspberry and licorice, graphite hint on the finish

Petite Syrah, Rosenblum Winery, San Francisco Bay, Heritage Clone 2003

rich and concentrated, layers of ripe plum, blackberry, and currants brawny fruit

Pinot Noir, Navarro, Methode Ancienne, Mendocino, 2004

balance and intensity, medly of berry fruit accented by a minty spicyness

Pinot Noir, Navarro, Methode Ancienne, Mendocino, 2004 (Half Bottle)

Pinot Noir, Dehlinger, Russian River Valley, Estate Bottled, 2004

lush, soft and creamy, aroma of ripe bing cherry, cola and nutmeg, well structured

Pinot Noir, Greenstone Point, New Zealand, 2006

aroma of ripe plums and cherries, some toasty oak, supple tannins, smooth and rich

Zinfandel, Edmeades, Mendocino County, California, 2004

bright, upfront fruitiness on the palate with long, lingering berry finish

Merlot, Columbia Crest, Columbia Valley, Reserve 2002 (WS 92)

aristocratic stuff, elegant, aroma of current, plums, flavors of minerals, mocha, lingering finish

Merlot, Ravenswood, Sonoma County, California, 2002

velvety texture, notes of leather, smoke and green olives, ripe plums and cherries

Cabernet Sauvignon, Franciscan, Oakville Estate, Napa Valley, 2002

smokey, sandalwood-scented oak, core of ripe plum and wild berry, long finish

Gewurztraminer, Navarro Vineyards, Anderson Valley, 2004

estate bottled, dramatic spice, a hint of lichee, crisp, light, dry

Gewurztraminer, Navarro Vineyards, Anderson Valley, 2004 (Half Bottle)

Viognier, Rosenblum Winery, Kathy's Cuvee, Santa Barbara County, 2005

exotic and rich, aroma of honeyed apricot and peach, layers of creamy tropical fruits

Riesling, Spatlese, Emrich- Schonleber, Monzinger Fruhlingspatzchen, 2005

a distinctive melange of citrus, orchard fruits and minerals, bursting with energy, long finish

Riesling Kabinett, Dr. Weins-Prum, Mosel Saar Ruwar, Germany, 2004

off dry, lush, light bodied, peach and floral notes, crisp and appley through the finish

Edelzwicker, a Blend of Gewurz, Riesling and Pinot Gris, Navarro, California, 2005

Pinot Gris, Willakenzie, Willamette Valley, Oregon, 2004

off dry, supple, round and generous, flavors of peach, cantaloupe and citrus, silky finish

Pinot Gris, Tremani Vineyards, Russian River Valley, Sonoma, California, 2005

dry, vibrant and juicy, lively aroma of lime, peach and spice flavors of citrus and fennel

Pinot Grigio, Cortenova, Delle Venezie, Verona Italy, 2005

fruity, almost tropical fruit like nose, fresh flavors, smooth soft finish and good balance

Rose, Gris De Gris, Domaine De Fontsainte, Carbrieres, France, 2005

red plums and currant fruit, juicy texture, tobacco and mineral notes, structured finish

Rose, Domaine de Galantin, Bandol, France, 2003 (Half Bottle)

fruit and spice on the nose, crisp and dry, with lots of fruit on the palate, soft and elegant

Sauvignon Blanc, Matua, Marlborough Peretai Estate Series, New Zealand, 2005

juicy, mouth watering, lemon, mineral, and quince aroma and flavors, long finish

Chardonnay, Columbia Crest, Two Vines, Washington, 2003

bright and spicy, with peach and citrus flavors at the center, with a pleasant lift on the finish

Chardonnay, Flora Springs, Napa Valley, Barrel Fermented, 2004

elegant and sophsticated, layers of ripe pear, fig, melon, vanilla and hazelnut, long finish

Chenin Blanc, Sula Vineyards, Maharashtra, India, 2005

cold fermented, off dry, light, fresh and fruity

Sparkling Wine, Sula Vineyards, India, Brut Methode Champagnoise, NV

Brut, Roederer Estate, Anderson Valley, NV (WS 90)

Crab Cakes

made with fresh dungness crab meat, potatoes and breadcrumbs, and spices, pan fried, served with yogurt-mint-cilantro sauce

Tandoori Chicken Chaat

chicken pieces marinated, grilled in tandoor oven, shredded and then tossed with oil, lime juice, red onions, cilantro, ginger, and spices

Green Salad

organic greens, cherry tomatoes, and cucumbers tossed in our house vinaigrette, flavored with cumin and paprika, sprinkled with crunchy potato noodles

Daal Soup

a lentil soup, made with mung beans

Tandoori Chicken Tenders

marinated boneless chicken grilled in tandoor

Tandoori Chicken Wings

marinated and grilled in tandoor oven

Khumb Alu Tikki

cakes made with potatoes, breadcrumbs and shiitake mushrooms

Veg. Samosa

deep fried pastries filled with mildly spiced potatoes and peas

Veg. Pakora

sliced cauliflower, eggplant, and zucchini dipped in chickpea batter and fried

Chicken Samosa

deep fried pastries filled with mildly spiced chicken

served with basmati rice and a side dish of spinach and potatoes (with non-veg lunches) or chickpeas (with veg luches) . Dishes can be ordered very mild, mild/low medium, medium, high medium or hot.

Kozi Milagu Chettinad

boneless chicken cooked in a sauce made with tomatoes, onions, yogurt, garlic, black pepper powder, cumin, cloves, cinnamon and cardamom (Madras)

Achari Gosht

boneless niman ranch lamb, cubed, braised with ginger, onions tomatoes, yogurt, and coarsely ground spices including coriander, and cloves (Uttar Pradesh)

Sabzi Rangarang

cauliflower, green beans, broccoli, carrots and peas, simmered in a sauce made with onions, tomatoes, garlic, spices and coconut milk (Maharashtra)

Chicken Mulligatawney

a chicken curry from south India. Boneless chicken cooked in a sauce made with onions, ginger, garlic, coconut milk, lime juice, and spices (Chennai)

Chicken Biriyani

boneless chicken pieces, rice, and curry sauce baked together in a steam tight container, served topped with caramelized onions, nuts and raisins (Hyderabad). Biriyanis do not include additional rice.

Nilgiri Gosht Korma

boneless niman ranch lamb, cubed, simmered in a sauce made with onions, coconut, tamarind, and spices including mustard, peppercorns, and coriander (South India)

Pork Vindaloo

boneless cubed niman ranch pork marinated in malt vinegar and spices, and then cooked in a sauce made with onions, garlic, chile peppers and spices (Goa)

Prawn Curry Goa

prawns saute'ed and then simmered in a sauce made with coconut milk, onions, ginger, garlic, tamarind and spices including dry red chiles and coriander (Goa)

Machi Rai Masala

catfish fillet pieces simmered in a sauce made with onions, tomatoes, garlic, mustard seeds, nigella seeeds, turmeric, paprika, cumin and ground almonds (Bengal)

Sambahr with Vegetables

toor daal (a type lentil) cooked with spices, tamarind, and vegetables including carrots, eggplant, and green beans (South India)

Bheh Kofta

balls made with boiled, diced lotus roots, potatoes, breadcrumbs and spices served in a creamy curry sauce made with onions, tomatoes, yogurt, cashews and spices (Punjab). Available in non-dairy version

Daal Kabila

a lentil dish made with urid beans, slow cooked in a tomato based sauce, flavored with fenugreek herb, ginger, lemon juice, cilantro and spices (Northwest Frontier region)

served on sizzling platters

Tandoori Fish

fresh ling cod or mahi mahi fillet pieces, marinated, grilled in tandoor oven

Methi Chicken Tikka

boneless chicken breast pieces marinated in yogurt, fenugreek, ginger, garlic, coriander, and white pepper, grillled in tandoor, served on a sizzling platter (Punjab)

Lamb Boti Kabobs

boneless niman ranch lamb kabobs, marinated, grilled in tandoor

Chicken Makhanwala

marinated boneless chicken breast pieces cooked in tandoor oven and then simmered in a creamy curry sauce

Chicken Tikka Masala

marinated boneless chicken breast pieces simmer in a thick, spicy sauce made with onions, tomatoes, yogurt, ginger, garlic and spices

Saag Chicken

boneless chicken cooked with pureed spinach, garlic, cream, and spices

Lamb Korma

boneless niman ranch cubed lamb in a creamy curry sauce, with nuts

Kadhai Gosht

boneless niman ranch lamb cooked in a thick, spicy sauce, with nuts

Saag Paneer

pureed spinach and cubes of paneer cheese cooked with spices

Crab Cakes

made with fresh dungness crab meat, potatoes and breadcrumbs, and spices, pan fried, served with yogurt-mint-cilantro sauce

Tandoori Chicken Chaat

chicken pieces marinated, grilled in tandoor oven, shredded and then tossed with oil, lime juice, red onions, cilantro, ginger, and spices

Green Salad

organic greens, cherry tomatoes, and cucumbers tossed in our house vinaigrette, flavored with cumin and paprika, sprinkled with crunchy potato noodles

Daal Soup

a lentil soup, made with mung beans

Tandoori Chicken Tenders

marinated boneless chicken grilled in tandoor

Tandoori Chicken Wings

marinated and grilled in tandoor oven

Khumb Alu Tikki

cakes made with potatoes, breadcrumbs and shiitake mushrooms

Veg. Samosa

deep fried pastries filled with mildly spiced potatoes and peas

Veg. Pakora

sliced cauliflower, eggplant, and zucchini, dipped in chickpea batter and fried

Chicken Samosa

deep fried pastries filled with mildly spiced chicken

dinners are served with basmati rice, a side dish of spinach and potatoes (with non-veg dinners) or chickpeas (with veg dinners), half of a naan bread, papadam, chutneys, and pickles. Dinners are served in a way that allows you to share dishes. A la carte

Kozi Milagu Chettinad

boneless chicken cooked in a sauce made with tomatoes, onions, yogurt, garlic, black pepper powder, cumin, cloves, cinnamon and cardamom (Madras)

Achari Gosht

boneless niman ranch lamb, cubed, braised with ginger, onions tomatoes, yogurt, and coarsely ground spices including coriander, and cloves (Uttar Pradesh)

Sabzi Rangarang

cauliflower, green beans, broccoli, carrots and peas, simmered in a sauce made with onions, tomatoes, garlic, spices and coconut milk (Maharashtra)

Chicken Mulligatawney

a chicken curry from south India. Boneless chicken cooked in a sauce made with onions, ginger, garlic, coconut milk, lime juice, and spices (Chennai)

Chicken Biriyani

boneless chicken pieces rice, and curry sauce baked together in a steam light container, served topped with caramelized onions, nuts and raisins (Hyderabad). Available in non-dairy version

Nilgiri Gosht Korma

boneless niman ranch lamb, cubed, simmered in a sauce made with onions, coconut, tamarind, and spices including mustard, peppercons, and coriander (South India)

Pork Vindaloo

boneless cubed niman ranch pork marinated in malt vinegar and spices, and then cooked in a sauce made with onions, garlic, chile peppers and spices (Goa)

Prawn Curry Goa

prawns saute'ed and then simmered in a sauce made with coconut milk, onions, ginger, garlic, tamarind and spices including dry red chiles and coriander (Goa)

Machi Rai Masala

catfish fillet pieces simmered in a sauce made with onions, tomatoes, garlic, mustard seeds, nigella seeds, turmeric, paprika, cumin and ground almonds (Bengal)

Sambahr with Vegetables

toor daal (a type lentil) cooked with spices, tamarind, and vegetables including carrots, eggplant, and green beans (South India)

Bheh Kofta

balls made with boiled, diced lotus roots, potatoes, breadcrumbs and spices served in a creamy curry sauce made with onions tomatoes, yogurt, cashews and spices (Punjab). Available in non-dairy version

Daal Kabila

a lentil dish made with urid beans, slow cooked in a tomato based sauce, flavored with fenugreek herb, ginger, lemon juice, cilantro and spices (Northwest Frontier region)

served on sizzling platters

Tandoori Fish

fresh ling cod or mahi mahi fillet, marinated, grilled in tandoor oven

Methi Chicken Tikka

boneless chicken breast pieces marinated in yogurt, fenugreek, ginger, garlic, coriander, and white pepper, grilled in tandoor, served on a sizzling platter (Punjab)

Lamb Boti Kabobs

boneless niman ranch lamb kabobs, marinated, grilled in tandoor

Chicken Makhanwala

marinated boneless chicken breast pieces cooked in tandoor oven and then simmered in a creamy curry sauce (Punjab)

Chicken Tikka Masala

marinated boneless chicken pieces cooked in tandoor oven and then simmered in a thick, spicy curry sauce with ginger, garlic, tomatoes, yogurt and onions

Saag Chicken

boneless chicken cooked with pureed spinach, cream, garlic, and spices

Lamb Korma

boneless niman ranch cubed lamb in a creamy curry sauce, with nuts

Kadhai Gosht

boneless niman ranch lamb cooked in a thick, spicy sauce, with nuts

Saag Paneer

pureed Spinach and cubes of paneer cheese cooked with spices

Garlic Naan

naan flavored with fresh garlic

Kabuli Naan

naan studded with cashew nut pieces

Onion Kulcha

naan stuffed with onions

Keema Naan

naan stuffed with curried ground chicken

Tandoori Chapati

a basic Indian whole wheat flat bread

Tandoori Paratha

a flaky, whole wheat bread

Alu Paratha

paratha stuffed with spiced potatoes

Rice

basmati rice flavored with cardamom, cinnamon and cloves

Daal Makhani

thick daal made with whole urid beans, spices and cream

Alu Saag

spinach and potatoes cooked with onions, tomatoes, and spices

Raita

made with yogurt and cucumbers, mildly spiced

Lassi

an Indian yogurt drink (served sweet unless otherwise specified)

Mango Lassi

made with mango pulp and yogurt

Mango Juice, Pomegranate Juice

Coffee, Decaf Coffee

(peet's top blend)

Masala Chai

Indian tea with milk and a touch of spices (regular/decaf)

Tea, Numi Organic, Morning Rise, Earl Grey, Darjeeling, Green Tea, or Jasmine Green

Numi Herbal: Chamoumile, Mint, Lemon Grass, Lime

Iced Tea, Iced Masala Chai

(made with PG tips tea)

Coke, Diet Coke, 7-Up, Diet 7-Up

Fresh Lemonade

(made fresh to order)

Ginger Beer (Reed's Jamaican Style)

Anchor Steam, Heineken

Pils (Brewed in Berkeley, Gold Medal Winner)

Pilsner Urquell, Lagunitas Dogtown Pale Ale

Samuel Smiths India Ale

from England

Ayinger Celebrator

dark and rich, double bock (98 pts. WBC)

Ayinger Brau Weisse

bavarian wheat beer (17 oz.)

all Indian beers are very good quality, light lager style beers. Taj mahal has a rich, malty flavor, although it is not very hoppy (bitter). India special and maharaja are more hoppy, but not as malty. Kingfisher is the lightest flavored Indian beer.

Taj Mahal, Large (22 oz.)

Kingfisher, Large (22 oz.)

India Special, Large (22 oz.)

India Special, 12 oz.

Taj Mahal, 11 oz.

Maharaja, 12 oz.