Chicken,yellow lentils,ginger,garlic, and green apple.

Coconut, ginger, beet soup, saffron yogurt, fried paneer, and serrano cutlet.

Whole wheat roti.

Ghee naan with fresh Serrano peppers.

Basmati rice, steamed kashmiri style, currants, seed and nut mix.

Chicken slow braised with 25 herbs and spices in a tomato fenugreek sauce and mustard potatoes.

Slow cooked pork ribs with ginger, chili, garam masala and caramelized onions, with eggplant pickle and onion pakoras.

A peasant stew of brown basmati, moong dal and seasonal vegetables served with a fresh tomato lentil soup.

Yogurt, honey, cardamom, and mango puree.

Yogurt, vanilla, and guava puree.

Assam tea cooked with milk, cardamom, cinnamon and ginger.

Full-bodied aromatic dark tea with a balanced spicy malt flavor.

Fresh turmeric root with cardamom and mace.

Colorful leaves with the fragrance of black currant.

Spicy and aromatic green tea from the Nilgiri region of India.

Kashmiri specialty green tea with saffron, cardamom and cinnamon.

Infusion of fennel seeds, cumin, cloves, black pepper and ginger.

Fresh lime and lemonade with black salt and cumin.

Litchi, passion fruit, cranberry, pomegranate and guava with blueberries.

Sprite spiked with litchi puree.

Yogurt, salt, cumin and black pepper.

From Lomi Coffee Roasters. Sweet, creamy, and buttery with flavor notes of hazelnut and chocolate.

Black pepper and ginger marinated kebabs on a roti with carrot, radish and cucumber slaw.

Sauteed with onions, tomatoes, and kari leaves. Served on a rice lentil pancake.

Spiced salmon with watercress salad and mango vinaigrette.

Oven roasted bitter melon stuffed with a green pea masala and fresh mango chutney.

Marinated in tamarind chutney, stuffed with pine nut and caramelized onion masala, cumin yogurt and cilantro chutney.

Radicchio, avocado and pickled grapes, kari leaf dressing and saffron yogurt.

Local lettuces, roasted beets, tomatoes and pickled mango dressing with potato goat cheese cakes.

Local lettuces, roasted beets, tomatoes and pickled mango dressing with potato goat cheese cakes.

Warm braised chicken vindaloo and sweet potato, topped with greens, blueberries, walnut and coconut salad.

With spiced cashews, sprouted lentils and Texas mixed milk cheese.

With dates, pistachio and eggplant.

Served with cilantro chutney.

Fresh mango chutney.

Tamarind chutney.