Masala
Dosa 8.00
A South Indian "crepe" filled with spiced potatoes and served
with fresh coconut chutney and sambar.
Thali 13.00
India's blue-plate special includes your choice of two of the vegetarian
dishes listed below, along with today’s lentils, basmati rice,
raita, kachumber, and plain naan.
Green Beans 7.00
Blue lake, Kentucky, French or Chinese Long beans cooked differently
every day.
Eggplant Bharta 7.00
A puree of tandoor-charred eggplant with ginger, onion, green chili
and fresh tomatoes.
Eggplant Deva 7.00
Sautéed Japanese eggplant layered with fennel laced tomato conserve
and garlic-ginger infused yogurt.
Gobi Sabzi 7.00
Cauliflower sautéed with green chilies, ginger, ground coriander,
turmeric and cumin.
Palak Aloo 7.00
Potatoes in a sauce of pureed spinach leaves flavoured with cumin, ginger
and garlic.
Poha 7.00
Poha or flattened rice is not common in the United States but it is
very popular in Bombay. We flavour it with turmeric, green chilies,
and mustard seeds and toss it with peas
Aloo Mattar 6.75
Potatoes and peas in a tomato-based sauce make up this Gujerati favourite.
Cholas 6.50
Indian chickpeas cooked with browned onions and ginger.
Pullao 6.00
Imported aged basmati rice cooked with a variety of vegetarian ingredients.
Dal 5.50
Lentils, a staple food of India, are prepared there in innumerable fashions.
We offer a different dal every day.
Sambar 5.00
Toor dal cooked in the South Indian style with tomatoes, green chilies
and coconut.
Rice 3.00
Steamed imported aged basmati rice.
- Paneer
Paneer is India's "farmer" or "cottage" style cheese.
We make it every day, hang it until it is firm and then use it to prepare
the following dishes.
Palak Paneer 8.50
Cubes of paneer in a sauce of pureed spinach leaves quickly cooked with
cumin, ginger and garlic.
Makhni Paneer 8.50
Sautéed paneer and mushrooms in a rich tomato cream sauce flavoured
with saffron.
Paneer Bassar 8.50
Paneer cubes cooked in the style of the Sindh; that is, with lots of
onions, green chilies and tomatoes.
BREADS
Naan 2.50
The classic lightly leavened bread made with white flour and flavoured
with kalonji. All naans are baked in the tandoor.
Garlic Naan 3.00
Our garlic naan is topped with chopped garlic and cilantro.
Onion Naan 3.00
Our onion naan is filled with grated onions.
Paratha 2.50
A flaky whole wheat bread layered with ghee (Indian clarified butter)
and cooked on a tava.
Aloo Paratha 3.50
Our paratha stuffed with grated potatoes and cooked in the tandoor.
Sublime.
Tandoori Roti 2.50
An unleavened whole wheat bread cooked in the tandoor; denser than a
naan, it has less ghee (Indian clarified butter) than the tava cooked
paratha.
Chapatis 2.50
This everyday bread of India, similar to a flour tortilla, is made with
whole wheat and cooked on a tava.
SOUPS AND SALADS
Murghi Shorba 5.00
Chicken soup flavoured with whole garam masala and garnished with rice,
spinach and tomato. This is particularly good with extra chilies.
California Tandoori Salad 11.00
Warm tandoori chicken, mushrooms, and paneer tossed with romaine, scallions
and cilantro in our lemon-cilantro house dressing. A uniquely appetizing
combination.
Poha with Grilled Shrimp 10.50
Poha or flattened rice is not common in the United States but it is
a very popular snack in Bombay. We flavour it with turmeric, green chilies,
kari leaves and mustard seeds, toss it with peas, and top it with grilled
shrimp.
Tossed Green Salad 3.50
Romaine with cucumbers, tomatoes, a dusting of sev and our lemon-cilantro
house dressing.
Kachumber 2.50
Diced cucumber, red onion, tomato and green chilies tossed with lemon
juice and cilantro.
Raita 2.50
Yogurt with cucumber and grated onion.
CONDIMENTS Chutneys 1.50
Translated as "relish" or "salsa," no Indian meal
is complete without at least one.
Achaars 1.00
Translated as "pickles", but unlike American dills, achaars
are made from just about anything and intensely flavoured with salt
and chilies.
ENTREES FROM THE TANDOOR
Cooked over mesquite charcoal, our tandoori entrees are served with
yogurt-mint chutney, and a wedge of lime.
Shahi Jhinga 17.50
Marinated jumbo shrimp.
Jalpari Tikka 17.50
Marinated fresh fish of the day.
Boti Kabobs 12.50
Tender pieces of marinated lamb.
Mirch-Masala Tikka 12.00
Boneless pieces of chicken marinated with ginger, cilantro, garlic and
green chili.
Malai Seekh 10.50
Lean minced lamb highly flavoured and wrapped around a skewer.
Shaan-Eh-Murgh 11.00
Our version of tandoori chicken is marinated for 24 hours in Neela's
yogurt and spice masala.
Fatehpur Special 26.00
A sampling of our tandoori items designed to serve two, including shahi
jhinga, boti kabobs, shaan-eh-murgh, mirch-masala tikka, malai seekh
and a plain naan.
FRANKIES
The favourite food on Bombay's Breach Candy Beach,our handmade egg-washed
"tortillas" are filled burrito style
Lamb** or Chicken Frankie 9.00
Filled with pieces of lamb or chicken in a rich dark sauce or “masala”,
two chutneys, and onions.
Cauliflower Frankie 8.00
Filled with gobi-sabzi, two chutneys, and lime-cilantro onions.
SPECIALTIES
Goan Shrimp Curry 17.50
Jumbo shrimp cooked with a puree of white poppy seeds, fresh coconut
and cilantro.
Multani Fish Curry 17.50
Made with today's fresh fish, each serving is cooked with lots of onions,
green chilies, tomatoes, cilantro and lime juice.
Lamb Vindaloo** 14.50
A spicy specialty of Kerala made with black pepper, coriander. tamarind
and vinegar
Chicken or Lamb Masala** 12.00
Boneless chicken or Lamb slowly cooked in a traditional Northern spice
mix or Masala.
Chicken Curry of the Day 12.00
Cooked in the Indian manner (on the bone) for maximum flavor and succulence,
each curry is made with whole and/or ground spices specifically blended
for that dish.
Makhni Tikka 13.00
Boneless tandoor-cooked chicken in a rich tomato cream sauce flavoured
with saffron.
Sindhi Chicken 13.00
First poached with onions, ginger, green chilies and whole garam masala,
a half chicken is then quickly sautéed with dried mango powder,
coriander and cayenne.
** Hotter than Hades.
CHAT
Pani
Puri 7.00
Puffed crisp puris filled with sprouted moong beans and chutneys, served
with a cumin and mint infused water that you add to the puris just before
popping them into your mouth.
Dahi Papdi Chat 6.50
Crisp puris, lentil dumplings and chickpeas topped with yogurt and contrasting
chutneys.
Sev Puri 6.50
Six handmade puris (crackers) topped with onions, potatoes, three chutneys
and lots of crisp chickpea-flour noodles.
Bhel Puri 6.50
Street food at its most irresistible; puffed rice, onion, potatoes,
sev, cilantro and crushed puris
tossed together with three contrasting chutneys and black salt.
Aloo-Ki-Tikki 6.00
Indian potato pancakes, topped with chopped onions and tamarind chutney.
SAVOURIES
Haldi Jhinga 9.50
Crisp marinated shrimp, simply the best.
Machchi Pakoras 9.50
Bite size pieces of today's fresh fish quickly cooked in our gram flour
pakora batter.
Murgh Pakoras 7.00
India's improvement on chicken tempura, our pakoras are made with all
white meat and served with tomato chutney.
Chutney Sampler 7.00
Three of our house-made chutneys served with an order of samosa chips.
Samosas 7.00
Four vegetarian turnovers served with tamarind chutney.
Lamb Naan 7.00
Naan-bread filled with spicy ground lamb and served with fruit chutney.
Chicken Naan 7.00
Naan-bread filled with minced tandoori-cooked chicken and served with
tomato chutney.
Uttapam 5.50
A semolina griddle cake topped with tomato, onion, green chili and cilantro,
served with coconut chutney. Also available without chilies.
Pappadums, Lentil or Rice 2.00
Crackers. The highly flavoured lentil pappard are imported from India
and toasted in the tandoor, the
wheat-free rice pappard are a perfect foil to our chutneys.
