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Fresh cluster tomatoes, curry leaves and cilantro.
Little gem, roasted garlic and cumin buttermilk dressing.
Tamarind and mint chutneys, yogurt and gram flour vermicelli.
Crisp fried dumplings, spiced potatoes and peas. Vegan.
Hung yogurt, fresh cheese, cashew and green papaya relish.
Red onion, carom seed and roasted gram flour.
Roasted chicken, ginger and fresh lime juice.
Pan seared duck skewers, nigella and fennel.
South Indian spice-dusted seared scallops.
Stir fried shrimps, fresh cracked pepper, star anise, curry leaves and tamarind.
Seekh kebab, red chili chicken tikka and shrimp kebab.
Skewer roasted cauliflower and broccoli, yogurt and cream cheese.
Toasted spice, red chili, hung yogurt and cottage cheese kebabs.
Burbank potato barrels, cashew nuts, dry coconut and raisins.
Atlantic salmon, ginger, homemade garam masala.
Mexican shrimp and mango.
Kafir lime, fresh lime juice, garlic, cumin and hand-pound spices.
Chicken with three marinades, red chili, fenugreek and cheese, mint and black pepper.
Half chicken on bone with classic tandoori masala and kasoori methi.
Californian lamb chunks, toasted spice mix and yogurt.
Minced lamb kebab, habanero chili, ginger, garlic and mustard oil.
48 hour marinated Australian lamb rack, ginger and frontier spices.
Whole wheat bread. Vegan.
Naan topped with cilantro pesto, garlic and chives, or rosemary and olive oil.
Naan stuffed with broccoli and cheddar, cilantro and onion, or methi aloo mutter.
Flaky whole wheat bread.
Naan, paratha and methi aloo mutter kulcha.
Mustard, curry leaf, coconut and lime juice. Vegan.
Potato dumplings, pomegranate seeds, nuts and aromatic cashew sauce.
Idaho potatoes, roasted cumin, asafetida and fresh cilantro. Vegan.
Cumin, garlic spiced spinach and cottage cheese.
Baby eggplants stuffed with nuts, chili-tomato and garlic masala.
Market fresh vegetables, tossed in Labadar sauce.
Okra seasoned with dry mango powder and onion-tomato masala. Vegan.
Cremini mushroom, Chettinad spice and tamarind.
Shredded tandoori chicken slowly simmered in tomato sauce.
Fiery chicken curry, stewed onion and yogurt.
White meat chicken, green chili and cilantro-coconut sauce.
Stewed Colorado lamb chunks, fennel seeds, brown onion and yogurt.
Lamb chunks, black pepper and curry leaves.
Six hour braised Colorado lamb shank, chili vinegar.
Sea bass chunks, onion and chilies.
Shrimp, onion, Byadagi chilies and tamarind sauce.
Lobster tail in fennel scented coconut sauce, shitake mushroom, tomato rice.
Aged basmati rice, cooked "dum" style with saffron, cardamon and cinnamon. Vegan.
Brown basmati rice cooked on dum. Vegan.
Overnight simmered black urad lentils, red kidney beans and pureed tomato.
Stewed yellow lentils with a tempering of garlic and asfoetida.
Stewed garbanzo beans with home-ground spices, tomatoes and ginger. Vegan.
Aromatic veggies, basmati rice, mint and ginger.
Aged basmati rice, cooked dum style, chicken on bone, mace and cardamom.
Tandoor baked paper thin lentil crepes.
Yogurt dip, cucumber, mint and roasted cumin.
Green cardamom, Alphonso mango puree and set custard. An egg-less dessert.
Milk dumplings with a rose-flavored sauce. An egg-less dessert.
Fresh cheese dumplings and a saffron sauce. An egg-less dessert.
Baked custard with South Indian filtered coffee.
A traditional Indian frozen dessert with vermicelli. An egg-less dessert.
Warm almond pudding. An egg-less dessert.
Reviews powered by
Yuri A O.(via Yelp)
October 29, 2017
I had came across this Gem several times in Santana Row, the aroma always enticing me to walk inside and have a meal. After so many times of resisting I...
Menu for Amber India Restaurant provided by Allmenus.com
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