Kabab Culture

Mahi Mahi fillets soaked in a vibrant blend of yogurt, turmeric, and coastal spices, then kissed by the tandoor for smoky, charred edges and a moist, flaky center.

Mahi Mahi fillets soaked in a vibrant blend of yogurt, turmeric, and coastal spices, then kissed by the tandoor for smoky, charred edges and a moist, flaky center

Tender chicken marinated in fresh cream, cashew paste, and mild spices, then grilled in the tandoor until silky smooth — delicate, buttery, and subtly spiced

Boldly marinated chicken tenders — charred on the outside, juicy within, with a slow-building spice that lingers. Angaarey means “embers, ” and you’ll taste them.

Finely minced chicken blended with herbs, green chili, and aromatic spices, hand-molded onto skewers and grilled to juicy, silken perfection.

Born in the royal kitchens of Lucknow for a Nawab who could no longer chew, these melt-in-the-mouth lamb patties are perfumed with over two dozen spices and served on warm mini bread. 29.95

French-trimmed chicken drumettes marinated in the chef’s signature blend, roasted in the tandoor until caramelized and smoky.

Our chef’s crown jewel — thick-cut lamb chops steeped overnight in a proprietary house marinade, then grilled to a blushing, smoky char.

Vibrant, earthy beetroot blended with spiced lentils and pan-griddled to a crisp crust — a jewel-red patty with earthy sweetness and gentle heat.

Plump whole mushrooms filled with a herbed spinach and cream cheese blend, skewered with colorful peppers, and charred in the tandoor for a smoky, molten center.

Cauliflower florets twice-fried to an addictive crunch and tossed with curry leaves, mustard seeds, and fiery red chili

Strained yogurt blended with herbs shaped into delicate dumplings, and fried until golden

Fresh-made paneer and sweet bell peppers marinated in carom-seed spiced yogurt, then grilled in the tandoor until smoky and golden.

Plant based Meat-textured soy chaap soaked in a bold tandoori marinade of yogurt, smoked spices, and chili, then roasted in the clay oven.

Ultimate Coastal Curry with Onion, Ginger-Garlic, Tomatoes and Coconut

Some call it Chicken Tikka Masala

Tasty Chicken Curry with Methi (Fenugreek) Leaves

Succulent goat meat in Seasoned Basmati Rice Served in a Dough Sealed Pot

Seasoned Chicken ‘on the bone’ and Basmati Rice served in a Dough Sealed Pot

North Indian style ‘on the bone’ goat in a silky onion-tomato gravy

A Fiery goat meat dish from the state of Rajasthan, India.

Chicken dish that is made in a rich tomato gravy and sauteed along with chunks of green peppers and onions

Spicy Scramble of Indian Cheese and English Peas

Spinach with Cumin-Garlic Tempering topped with Crispy Onion Fritter

Twist to the popular rich malai kofta curry

Fresh Indian Cheese in Creamy Tomato Sauce

Homestyle Yellow Lentils with Tamarind

The Meaty Textured Vegetable ‘Jackfruit’ is the star of this Rice Dish

Delight in this North Indian curry featuring cut-up Soya chaap (vegan soy meat) enveloped in a rich and creamy Makhani gravy

The Favorite Creamy Lentils from North India

Spicy egg plant dish made with pickling spices

Indian Cottage Cheese in a thick Spinach Gravy

Paneer (Indian cottage cheese) and bell peppers cooked in a spicy masala

Sautéed chicken wrapped in a corn tortilla

Sautéed Paneer with lettuce onions wrapped in a corn tortilla

Potato with vegetables wrapped in a corn tortilla

Choice of 1 Paneer, 1 Vegetable curry, 1 Dal (Lentil) of the day, 4 Breads, Rice and Dessert

1 Chicken Curry, 1 Vegetable curry, 1 Dal (Lentil) of the day, 4 Breads, Rice and Dessert