Chicken 65 is a spicy, deep-fried chicken dish originating from South India. Chicken slices marinated with garlic and ginger; then stir-fried and slightly sautéed with green chili, mixed bell pepper, grilled onion, and special sauce.

Triangular puffed pastry stuffed with mashed potatoes, green peas, carrots and mildly spiced herbs.

Gobi 65 is a spicy, deep-fried cauliflower dish originating from South India. Cauliflower marinated with garlic and ginger; then stir-fried and slightly sautéed with green chili, mixed bell pepper, grilled onion, and special sauce.

Vegetable pastry cut into pieces and served with spicy vatana beans and topping with sauces.

Triangular puffed pastry, spiced with panch phoron. Stuffed with minced chicken, sweet corn, and potatoes.

Fluffy hand-rolled deep fried Poori bread stuffed with Shrimp in creamy coconut based sauce.

Fresh sliced onion fritters prepared with chick-pea flour, whole coriander, onions, and other spices.

Sautéed chick-peas with grilled onion, ginger, roasted garlic, cubed tomatoes, and herbs.

Crispy thin lentils flat bread.

Shrimp 65 is a spicy, deep-fried shrimp dish originating from South India. Shrimp marinated with garlic and ginger; Then stir-fried and slightly sautéed with green chili, mixed bell pepper, grilled onion, and special sauce.

Breaded mushroom and deep fried served with ranch sauce.

Deep fried chicken tenders serve with mango-mint sauce.

Breaded eggplant and deep fried served with sauce.

Baked wings with tandoori spices. Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Baked wings mixed with special spicy tandoori sauce. Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Deep fried wings mixed with special spicy curry sauce. Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Served with blue cheese or ranch or sriracha ranch, carrots and celery.

Mushrooms cooked with coconut milk and Indian herbs. 16 oz. cup.

Lentils cooked with celery, carrots, onions, with mild spices. 16 oz. cup.

Coconut milk cooked with methi leaves (fenugreek) and medium spices. 16 oz. cup.

Two pieces of onion bhajee (vegan), mixed vegetables curry (vegan), tarka daal (vegan), sagg paneer (not vegan) or sagg alo (vegan) rice, nan (not vegan), raita (not vegan) and dessert (not vegan).

Two pieces of onion bhajee, chicken tikka massala, lamb curry, sagg paneer, rice, nan, raita and dessert.

Fragrant basmati rice garnished with a hint of saffron.

Chicken stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo Chinese manchurian sauce and spices. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Chicken stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices. Served with basmati polao rice.

Tilapia stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese manchurian sauce and spices. Served with basmati polao rice.

Peeled shrimp stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices. Served with basmati polao rice.

Peeled shrimp stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese manchurian sauce and spices. Served with basmati polao rice.

Cauliflower stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese Manchurian sauce and spices. Served with basmati polao rice.

Tofu stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices. Served with basmati polao rice.

Tofu stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese manchurian sauce and spices. Served with basmati polao rice.

Mixed Vegetable stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese Manchurian sauce and spices. Served with basmati polao rice.

Fragrant basmati rice garnished with delicate saffron strands, offering a light and aromatic accompaniment to any meal.

Cauliflower stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices. Served with basmati polao rice.

Mixed vegetable stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices. Served with basmati polao rice.

Cheese stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese manchurian sauce and spices. Served with basmati polao rice.

Cheese stir fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Boneless white meat chicken marinated in a blend of yogurt and mild tandoori spices then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special masala sauce.

Chicken dark meat marinated in a blend of yogurt and very mild tandoori spices, then baked in clay oven and cooked with cream and our chef’s special spices, garnished with dried methi leaves (fenugreek) and butter. Served with basmati polao rice.

Lamb marinated in a blend of yogurt and mild tandoori spices, then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special masala sauce. Served with basmati polao rice.

Chicken slices marinated in yogurt, garlic, ginger and chef’s special spices and cooked in creamy sauce with mixed fruits. Served with basmati polao rice.

Long-grain basmati rice garnished with delicate saffron strands.

Chicken cooked with mangoes in a sweet and sour curry sauce. Served with basmati polao rice.

Lamb cooked in a medium curry sauce with mixed pickles, onions, tomatoes and cilantro. Served with basmati polao rice.

Goat on-the-bone cooked in a medium curry sauce with mixed pickles, onions, tomatoes and cilantro. Served with basmati polao rice.

Peeled shrimp marinated in a blend of yogurt and mild tandoori spices, then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special masala sauce. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served with basmati polao rice.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers. Served with basmati polao rice.

Traditional dish from Mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Served with basmati polao rice.

Bangladeshi recipe with onion, bell pepper, garlic, and ginger cooked in a Bangladeshi wok (korai). Served with basmati polao rice.

Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice. Served with basmati polao rice.

Cooked in a creamy sauce, with garlic, ginger, cashew nuts, pineapple bits, and powdered coconut. Served with basmati polao rice.

Fluffy basmati rice garnished with a hint of saffron, offering a light and aromatic base for any meal.

Prepared with lentils (daal) in medium curry sauce. Served with basmati polao rice.

Prepared in spicy vinegar sauce with potatoes. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; Prepared with fortified butter.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers. Served with basmati polao rice.

Traditional dish from Mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Served with basmati polao rice.

Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice. Served with basmati polao rice.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served with basmati polao rice.

Cooked in a creamy sauce, with garlic, ginger, cashew nuts, pineapple bits, and powdered coconut. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served with basmati polao rice.

Prepared with lentils (daal) in medium curry sauce. Served with basmati polao rice.

Long-grain basmati rice garnished with saffron strands.

Prepared in spicy vinegar sauce with potatoes. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served with basmati polao rice.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served with basmati polao rice.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers. Served with basmati polao rice.

Prepared in spicy vinegar sauce with potatoes. Served with basmati polao rice.

Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice. Served with basmati polao rice.

Cooked in a creamy sauce, with garlic, ginger, cashew nuts, pineapple bits, and powdered coconut. Served with basmati polao rice.

Fluffy basmati rice garnished with a hint of saffron, perfect for pairing with your favorite curry.

Traditional dish from Mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served with basmati polao rice.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers. Served with basmati polao rice.

Prepared in spicy vinegar sauce with potatoes. Served with basmati polao rice.

Fluffy basmati rice garnished with a hint of shredded carrot.

Traditional dish from Mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served with basmati polao rice.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; Prepared with fortified butter.

Fragrant basmati rice garnished with delicate saffron threads.

Prepared in spicy vinegar sauce with potatoes. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served with basmati polao rice.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served with basmati polao rice.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers. Served with basmati polao rice.

Traditional dish from mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Bangladeshi recipe with onion, bell pepper, garlic, and ginger cooked in a Bangladeshi wok (korai). Served with basmati polao rice.

Cooked in a creamy sauce, with garlic, ginger, cashew nuts, pineapple bits, and powdered coconut. Served with basmati polao rice.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served with basmati polao rice.

Fluffy basmati rice garnished with a touch of saffron, perfect for pairing with a variety of dishes.

Prepared in spicy vinegar sauce with potatoes. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers. Served with basmati polao rice.

Prepared in spicy vinegar sauce with potatoes. Served with basmati polao rice.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger. Served with basmati polao rice.

Traditional dish from Mogol cuisine. Rich creamy mild curry sauce with cashew nuts and fortified butter. Served with basmati polao rice.

Fluffy basmati rice garnished with delicate strands of saffron.

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; Prepared with fortified butter.

Chopped spinach prepared in a delightfully light cream sauce with cubed Ponir (cheese). Served with basmati polao rice.

Marinated in a blend of yogurt and mild tandoori spices, then baked in the clay oven and cooked with fresh mint leaves, cream, and chef’s special saffron colored sauce. Served with basmati polao rice.

Assorted vegetables with carrots, green peas, cauliflower, green beans, zucchini, chick peas, etc. Served with basmati polao rice.

Masoor daal (lentils) and aloo (potatoes) cooked with turmeric, tomatoes, onions, and topped with roasted garlic. Served with basmati polao rice.

Eggplant cooked with garlic, onion, tomatoes, bell peppers, and Chef’s blend of herbs and spices. Served with basmati polao rice.

Green peas and homemade ponir (cheese) prepared in chef’s special masala sauce with methi leaves. Served with basmati polao rice.

Marinated in a blend of yogurt and mild tandoori spices, then baked in the clay oven and cooked with fresh mathe(fenugreek) leaves, creamy tomato sauce, and chef’s special saffron colored sauce. Served with basmati polao rice.

East West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste and planet Bombay secret spices. Served with basmati polao rice.

Cauliflower florets and potatoes sautéed with grilled onion, turmeric, ginger, garlic, and cumin in a mild sauce. Served with basmati polao rice.

Cauliflower florets sautéed with grilled onion, tomatoes, ginger in mildly spiced tandoori sauce. Served with basmati polao rice.

Potatoes with skinless pureed roasted ‘begoon’ (eggplant) with garlic, onion, tomatoes, and chef’s special blend of spices. Served with basmati polao rice.

Green peas and Aloo (potatoes) sautéed in a cream sauce with grilled onion, turmeric, ginger, garlic, and cumin. Served with basmati polao rice.

Fresh sliced Bhindi (okra) sautéed with ginger, garlic, tomatoes, grilled onion and other spices. Served with basmati polao rice.

Chopped spinach and Aloo (potatoes) cooked with roasted garlic, onion, and tomatoes. Served with basmati polao rice.

Masoor Daal (lentils) cooked with turmeric, tomatoes, onions, and topped with roasted garlic. Served with basmati polao rice.

Aromatic, fluffy basmati rice garnished with a hint of saffron.

Mixed vegetable prepared in a special tomato buttery cream sauce with methi leaves (fenugreek). Served with basmati polao rice.

Mixed vegetable cooked in a light yellow cream sauce with chef’s special selection of herbs.

Fresh sliced Mushroom with grilled onion, turmeric, ginger, garlic, cubed tomatoes, and herbs. Served with basmati polao rice.

Sliced Mushroom and chopped spinach cooked with garlic, onion, tomatoes, and special blend of herbs. Served with basmati polao rice.

Ponir (homemade cheese) cooked in a light yellow cream sauce with chef’s special selection of herbs. Served with basmati polao rice.

Green peas and homemade Ponir (cheese) prepared in a special creamy tomato sauce with methi leaves. Served with basmati polao rice.

Chopped spinach cooked with roasted garlic, onion, tomatoes, and Chef’s special blend of herbs. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Sautéed chickpeas (garbanzo beans) with spinach and grilled onion, turmeric, ginger, garlic, cubed tomatoes, and herbs. Served with basmati polao rice.

Sautéed chickpeas (garbanzo beans) with grilled onion, turmeric, ginger, garlic, cubed tomatoes, and herbs. Served with basmati polao rice.

East and west bengal’s favorite coconut based curry with medium spices. Tofu cubes cooked in coconut milk, onions, garlic, coconut paste and chef’s special spices. Served with basmati polao rice.

South Indian style hot and sour curry sauce. Tofu cooked in hot spices with potatoes, tomatoes, onions and cilantro. Served with basmati polao rice.

Chickpeas cooked with tofu and onions in a light masala sauce. Served with basmati polao rice.

Fluffy basmati rice garnished with delicate saffron threads.

Tofu cooked in a medium curry sauce with mixed pickles, onions, green peppers, tomatoes and cilantro. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Tofu marinated in a blend of yogurt and mild tandoori spices then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special masala sauce. Served with basmati polao rice.

Tofu cooked with eggplant, tomatoes, green peppers, onions, cilantro and methi leaves (fenugreek). Served with basmati polao rice.

Chicken leg quarters marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in tandoori oven. Served with basmati polao rice.

Minced Lamb spiced with ginger, herbs and onions, and grilled with bell peppers and grilled onion. Served with basmati polao rice.

Lamb cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in tandoori oven. Served with basmati polao rice.

Firm tofu cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in tandoori oven. Served with basmati polao rice.

Ponir cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in tandoori oven. Served with basmati polao rice.

Cauliflower marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in tandoori oven. Served with basmati polao rice.

Chicken breasts marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in tandoori oven. Served with basmati polao rice.

Potato cubes (aloo) marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in tandoori oven. Served with basmati polao rice.

Peeled shrimp marinated in special sauce made with yogurt, lemon juice, grilled in tandoori oven. Served with basmati polao rice.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Basmati rice dish with sweet mixed dried fruits. Dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Fried rice dishes are cooked with basmati rice, soy sauce, garlic, onions, and Indo-Chinese mild spices.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Biryani cooked with East Bengal special kali jeera rice and special Bombay biryani spices. Served with complimentary raita.

Specialty Biriyani with seasoned chicken 65. Slightly spicy. Biryani cooked with East Bengal special kali jeera rice and special Bombay biryani spices. Served with complimentary raita.

Biryani cooked with East Bengal special kali jeera rice and special Bombay biryani spices. Served with complimentary raita.

Biryani cooked with East Bengal special kali jeera rice and special Bombay biryani spices. Served with complimentary raita.

Biryani cooked with East Bengal special kali jeera rice and special Bombay biryani spices. Served with complimentary raita.

Biryani cooked with East Bengal special kali jeera rice and special Bombay biryani spices. Served with complimentary raita.

A colorful mix of bell peppers, broccoli, carrots, and zucchini atop a cheese-covered crust with a tomato base.

Classic combination of melted mozzarella cheese on a savory crust.

Naan bread topped with minced garlic.

Unleavened white flour hand-rolled flatbread fresh-baked in ‘tandoori clay oven’ with a touch of butter.

Naan bread stuffed with mozzarella cheese.

Naan bread stuffed with chopped green chili and chopped cilantro.

Hand-rolled flatbread stuffed with mashed potatoes and fried with butter in a skillet.

Hand-rolled flatbread fried with butter in a skillet.

Soft hand-rolled flatbread baked on the skillet.

Naan bread with mixed dried fruits.

Crispy nuggets paired with golden fries, a classic favorite.

Crispy golden strips of deliciousness served hot and seasoned to perfection.

Crispy chicken tenders served with golden, seasoned fries.

Crispy, bite-sized sweet potato tots with a golden-brown exterior, perfect for little hands to enjoy.

4 oz.

4 oz.

4 oz.

4 oz.

4 oz.

Serves up to 20 – 25 person.

Sponged pastry in flavored syrup.

Traditional Indian drink with mango and yogurt.

The cold, refreshing, sparkling classic that America loves.

A 12 fl oz can of Dr Pepper with a blend of 23 flavors.

The cold, refreshing flavors of lemon and lime, perfectly blended.

A crisp, refreshing taste you know and love with zero calories.

Refreshing, crisp ginger-flavored carbonated soft drink.

Change up your routine with the bright, bubbly, fruity orange flavor.

Smooth, classic root beer with a rich, frothy head. Perfectly sweet and endlessly refreshing.

Crisp and refreshing

Pure and refreshing bottled water.

Effervescent, refreshing water with a lively burst of bubbles.

Classic citrus refreshment.

Freshly squeezed apple nectar, packed with the tart and sweet essence of ripe apples.