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Madam Ji Modern Indian Restaurant
Chicken in buttery tomato fenugreek sauce; served with Rice and Naan
Homestyle Chicken Curry; served with Rice & Naan
Punjabi style braised black lentils, kidney beans and plum tomatoes in a creamy base; served with Rice & Naan.
Baby spinach sauteed with tomato, onion, garam masala and Indian paneer cheese; served with Rice & Naan.
Chickpeas basted in a fire roasted tomato curry; served with Rice and Naan. (Vegan)
Home made Indian cottage cheese cooked in mild tomato and creamy gravy; served with Rice & Naan.
Baby eggplant & potatoes, caramelized onions; served with Rice & Naan.
Boneless lamb prepared with red chilies, hot spices and vinegar. Very spicy; served with Rice & Naan.
Indo-Chinese style cauliflower tossed with sesame, onions seeds, tomato chili sauce.
Onion and spinach fritters.
Stuffed pastry with seasoned potatoes and green peas.
Vegetable samosa topped with chickpeas, mint and tamarind sauce and yogurt.
Specialty naan stuffed with goat cheese and spinach. Served with mango chutney.
Curry leaves, tomato garlic, onions and red chilly vinegar.
Crispy Chicken tossed with onions and bell peppers in a tangy tomato sauce.
Crispy Paneer tossed with onions and bell peppers in a tangy tomato sauce.
Jaggery Tamarind sauce
Choice of paneer or chicken, charred peppers, Szechuan chili
Kale, Shishito Chips, Chickpeas, Yogurt
Marinated chicken with spiced yogurt and roasted whole spices.
Marinated with green cardamom, cream, and rose wine.
Marinated chicken with spiced yogurt and roasted whole spices.
Seasonal assorted vegetables marinated with Indian herbs and spices cooked in tandoor.
Cubes of paneer marinated in ginger, garlic and herbs slowly cooked on skewers in tandoor.
Minced lamb with garam masala.
Succulent lamb chops marinated in ginger, and signature house blend of spices.
Fresh Atlantic salmon infused with yogurt, ginger, garlic and houseblend spices.
Mixture of tandoori roasted chicken, lamb, and seafood kebabs.
Boneless chicken served in a buttery tomato sauce spiked with fenugreek.
Chicken breast cooked with long-horn chilly, mustard seeds, curry leaves, and peppercorns.
Old- Delhi style chicken ‘makhani’ gravy and touch of fenugreek.
Chicken cooked with garam masala, plum tomatoes, onions and cilantro.
Chicken cooked in a creamy almond and saffron based sauce.
Cubes of chicken served in a mild, creamy spinach gravy.
Chicken cooked in a fiery red chili and vinegar curry.
Fragrant pulao rice mixed laced with yogurt, mint, chicken and house blend of spices.
Fresh curry, curry leaves, lemon rice
Chickpeas cooked with onions, ginger, and tomatoes topped with pickled onions. Vegan.
Cumin seed tempered with cauliflower, green peas and potatoes. Vegan.
Tandoor roasted eggplant cooked with onions and tomatoes. Vegan.
Crispy okra sautéed with cumin, onion s and bell pepper. Vegan.
Yellow lentils cooked with ginger, onions, tomatoes and cumin. Vegan.
24-hour slow cooked black lentils & kidney beans with ginger, garlic and plum tomatoes.
Chef lala’s recipe, baby spinach sauté with tomato, onions, garam masala, and amul paneer.
Contemporary style paneer tikka makhani, gravy, and touch of fenugreek.
Handpicked vegetables cooked in a creamy cashew nut sauce.
A combination of green peas and cubes of homemade cheese in a thick and rich sauce.
Chickpeas cooked with spinach puree and fresh ginger.
Potatoes cooked with spinach puree and fresh ginger.
Traditional preparation of Basmati rice cooked with saffron, onions, yogurt ginger, garlic, herbs and spices.
Spinach and cheese croquettes in a creamy cashew nut sauce.
Onion fritters served with hung yogurt sauce.
Our seasonal Special
Seasonal tandoori vegetables, creamy cashew nut sauce, drizzle of white truffle oil
Slow cooked, lamb, fennel, saffron, anise, mint, Rose wine, coconut flakes and cashew nuts.
Choice of lamb or goat cooked in a garam masala and caramelized onion based curry.
Boneless morsels of lamb prepared in a mild spinach gravy.
Choice of lamb or goat cooked in a fiery, tangy sauce.
Choice of Goat or Lamb cooked in fresh tomatoes, onions and chef’s special sauce.
Choice of Goat or Lamb cooked with tomato, onion, mustard, coconut, black pepper, tamarind sauce and curry leaves.
Fragrant pulao rice mixed laced with yogurt, mint, chicken and house blend of spices.
Slow cooked goat curry cooked with caramelized onions
Pressure cooker goat, new potatoes, garam masala
Fillet of salmon marinated in tamarind and simmered in a delicately spiced coconut gravy
Atlantic salmon cooked in a creamy tomato fenugreek sauce.
Fresh Salmon graces this stew laced with sprouted lentils and a coconut tamarind base.
Fresh caught shrimp cooked with coconut milk, curry leaves and mustard seeds.
Marinated shrimp cooked with onion, ginger, garlic, tomato and herbs in a thick rich sauce.
Shrimp cooked in mild spinach gravy.
Shrimp prepared with red chillies, hot spices and vinegar. Very Spicy.
Pan seared salmon laced with fenugreek. Served with a black pepper, tamarind dip.
Soft bread made with white flour and smeared with butter.
Soft bread made with white flour and smeared with garlic and butter.
Flatbread with onions made in the tandoor.
Plain, garlic, and onion.
Whole-wheat bread.
Multi-layered whole-wheat bread.
Black lentils and kidney beans simmered on a slow fire overnight with ginger, garlic, plum tomato, and butter.
Cumin seeds tempered with cauliflower, potatoes, turmeric, ginger and garlic.
Yellow lentils cooked with ginger, onions, tomatoes, and cumin.
Aged yogurt, cucumber, and mint.
Aged basmati rice cooked with spices.
House onion salad with chaat masala.
Sweet and Tangy chutney made with mango pulp.
Homemade lemonade made from freshly squeezed lemons.
Coke, Diet Coke, Sprite, Ginger Ale and Seltzer water.
Refreshing sweet homemade yogurt drink infused with mango.
Delicacy made with rice, milk and topped with pistachio bits.
Deep fried cheese-dough balls served in sweet cane syrup.
Cottage cheese cooked and soaked in sweet clotted cream.
Menu for Madam Ji Modern Indian Restaurant provided by Allmenus.com
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