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Clay oven baked lentil wafers with hint of black pepper.
Crispy turnover stuffed with potatoes, green peas, spinach and fresh Indian spices.
Crispy turnover stuffed with organic chicken, spinach, roasted cumin seed, ginger, garlic, herbs and spices.
All pakoras are dipped in mildly spiced in chickpea batter mixed with garlic, ginger and spices.
Mexican bay shrimp marinated in lime juice, chef's seafood seasoning, ginger, garlic served on hot skillet with hint of butter.
Indian Tulsi lentil soup with asparagus, basil and shiitake mushrooms.
Boiled skinless tomato pureed with fresh basil and bay leaves with chef's spices.
Organic chicken breast slowly cooked with seasonal vegetables and noodle.
Chopped seedless cucumber, tomato, carrots, onion seasoned with roasted cumin seed, olive oil, lime juice and hint of chat masala.
Sliced red onion, green chilli, lemon, salt and pepper.
Green peas, carrots, cumin seeds, turmeric with hint of spices and butter. Vegetarian.
Organic chicken breast cooked with garlic, onion, ginger mixed with roasted nuts, biryani masala and saffron basmati rice.
Niman ranch lamb cooked with vindaloo sauce mixed with saffron basmati rice.
Clay oven cooked salmon and Mexican bay shrimp sauteed with bell pepper, onion, garlic, butter, seafood seasoning and mixed saffron basmati rice topped with roasted nuts.
Bread baked in a clay oven then brushed with butter.
Chopped garlic and cilantro.
Pine nuts, almond, cashew, pistachio, coconut and cherry.
Mexican bay shrimp and assorted vegetable 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, salmon cooked in chef's special seafood curry sauce with ginger and garlic.
Mexican bay shrimp with cauliflower and potato sauteed, caramelized onion, cumin, tamarind and hint of butter and garlic.
Mahi-mahi sauteed with garlic chili and onions with chef spices.
Split garbanzo bean stewed with tomatoes, cumin, garlic, ginger and spices.
Whole black lentil with red kidney bean sauteed with onion and mild spices.
Homemade paneer cheese or 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 hint of butter and garlic.
Assorted seasonal veggie simmered in black cardamom, coriander and cumin seed in curry masala sauce.
Assorted seasonal mix veggie cooked in saffron curry and creamy sauce.
Grated assorted veggie balls with homemade cheese, cashew, pistachio, raisin, bread crumbs and spices served in creamy sauce.
Homemade cheese or assorted vege cooked in tikka creamy sauce.
Homemade paneer cheese simmered in curry sauce with green peas, ginger, garlic, herbs and spices.
Homemade aloo simmered in curry sauce with green peas, ginger, garlic, herbs and spices.
Okra vegan. Seasonal okra fennel dry mango powder, lime juice with sauteed onion and tomatoes.
Organic chicken breast, onion, tomato, poppy seeds, cumin seed with chef's spices.
Organic chicken breast with Watsonville spinach, mustard leaves slowly simmered with garlic and ginger.
Organic chicken breast cooked in chef's special vindaloo curry with potato and garam masala.
Organic chicken breast with assorted vegetable served in saffron curry creamy sauce.
Clay oven baked organic chicken breast marinated in yogurt, garlic and spices served with tomato creamy tikka sauce.
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 assorted veggie 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 chef's spices cooked in clay oven served on hot skillet.
Organic chicken breast marinated in homemade mint sauce with ginger and garlic cooked in clay oven served on hot skillet.
Organic chicken breast marinated in homemade garlic sauce with ginger, mustard paste and spices cooked in clay oven served on hot skillet.
Australian lamb cubes marinated in chef's special honey mustard cardamom sauce cooked in clay oven served on hot skillet.
Minced ground lamb marinated with herbs and spices cooked in clay oven served on hot skillet.
Mixed grill marinated in yogurt, lime juice, lea pepper sauce with chef's spices cooked in clay oven served on hot skillet.
Homemade yogurt with cucumber and spices.
Mango relish made with spice and herbs.
Milky donuts lightly fried dipped in sweet syrup.
Kheer. Slowly simmered Indian rice with green cardamom and raisins.
Delicious and creamy custard with vanilla aroma.
Menu for Swaad Indian Cuisine provided by Allmenus.com
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