2 pieces. Clay oven baked lentil wafers with a hint of black pepper.

2 pieces. Crispy turnover stuffed with potatoes, green peas, spinach, and fresh Indian spices.

2 pieces. Crispy turnover stuffed with organic chicken, spinach, roasted cumin seed, ginger, garlic, herbs, and spices.

All pakoras are dipped in mildly spiced in chick pea batter mixed with garlic, ginger, and spices.

7 pieces. Mexican bay shrimp marinated in lime juice, chef’s seafood seasoning, ginger, garlic served on a hot skillet with hint of butter.

Savory legume soup.

Chopped seedless cucumber, tomato, carrots, onion seasoned with roasted cumin seed, olive oil, lime juice, and a hint of chat masala.

Whole black lentil with red kidney bean sauteed with onion and mild spices.

Cheese.

Homemade potato cooked in Watsonville spinach, mustard leaves slowly simmered with ginger, garlic, and onion.

Clay oven baked eggplant to perfection pureed sauteed with tomato and mango pickle powder.

Cauliflower and potato sauteed with caramelized onion, cumin, tamarind, and a hint of butter and garlic.

Assorted seasonal mix vege cooked in saffron curry and creamy sauce.

Grated assorted vege balls with homemade cheese, cashew, pistachio, raisin, bread crumbs, and spices served in a creamy sauce.

Cheese.

Homemade assorted vegetable cooked in tikka creamy sauce.

Cheese.

Homemade aloo simmered in curry sauce with green peas, ginger, garlic, herbs, and spices.

Organic chicken , onion, tomato, poppy seeds, and cumin seed with chef’s spices.

Organic chicken with Watsonville spinach, mustard leaves slowly simmered with garlic and ginger.

Organic chicken cooked in chef’s special vindaloo curry with potato and garam masala.

Organic chicken with assorted vege served in saffron curry creamy sauce. Must try.

Clay oven baked organic chicken breast marinated in yogurt, garlic, and spices served with tomato creamy tikka sauce. Must try.

Australian halal lamb cooked with onion, tomato, and chili flakes served in curry sauce.

Lamb cube and Watsonville spinach, mustard leaves slowly simmered in ginger, garlic, and herbs.

Lamb cubes cooked in chef’s special vindaloo curry with potato and garam masala.

Succulent lamb and assorted vegetable delicately flavored with saffron curry and creamy sauce.

Australian halal lamb cooked with onion, tomato, and chili flakes served in creamy tikka sauce.

Marinated organic quarter legs cooked in clay oven and served hot skillet with caramelized onions.

Organic chicken breast marinated in yogurt, lime juice, and lea pepper sauce with chefs spices cooked in clay oven served on a hot skillet.

Organic chicken breast marinated in homemade mint sauce with ginger and garlic cooked in clay oven served on a hot skillet.

Organic chicken breast marinated in homemade garlic sauce with ginger, mustard paste, and spices cooked in clay oven served on a hot skillet.

Minced ground lamb marinated with herbs and spices cooked in clay oven served on a hot skillet.

Mixed grill marinated in yogurt, lime juice, and lea pepper sauce with chef’s spices cooked in clay oven served on a hot skillet.

Mexican bay shrimp and assorted vege delicately flavored with saffron curry and creamy sauce.

Mexican bay shrimp cooked with house special tikka masala sauce.

Mahi-mahi delectable cooked with various swaad spices sauteed with onion and bell pepper.

Mexican bay shrimp, mahi-mahi, and salmon cooked in chef’s special seafood curry sauce with ginger and garlic.

Mexican bay shrimp with cauliflower and potato sauteed with caramelized onion, cumin, tamarind, and a hint of butter and garlic.

Mahi-mahi sauteed with garlic chili and onion with chef spices.

Green peas, carrots, cumin seeds, and turmeric with a hint of spices and butter.

Organic chicken breast cooked with garlic, onion, and ginger mixed with roasted nuts, briyani masala, and zafran basmati rice.

Niman ranch lamb cooked with vindaloo sauce mixed with roasted nuts, briyani masala, and zafran basmati rice.

Clay oven-baked salmon and Mexican bay shrimp sauteed with bell pepper, onion, garlic, butter, and seafood seasoning mixed with zafran basmati rice topped with roasted nuts.

Whole wheat bread.

Cheese.

Chopped garlic and cilantro.

Ground lamb.

Pine nuts, almond, cashew, pistachio, coconut, and cherry.

Milky donuts lightly fried dipped in sweet syrup.

Kheer. Slowly simmered Indian rice with green cardamom and raisins.

Small.

Indian lager. Must be 21 to purchase.