: Closed. Future orders welcome.
Lamb Curry Selection
Cooking the vegetables or meat along with a combination of spices, herbs, thickening and souring agents, makes an Indian curry. Common thickening agents are almonds, coconut, poppy seeds, peanuts, cashew nuts, onion, yogurt, tomatoes, etc. The distinctive flavor of the curry depends on spices, herbs, condiments, that are added, then sequence in which the spices are added and length & temperature of cooking.
All Entrees served with premium basmati rice.
Kashmiri Lamb Roganjosh
A famous lamb preparation from the Kashmir Valley cooked with onion, tomato, yogurt, and spices flavored with Anise seed.
$15.95
Palak Ghosth
Cubes of lamb and baby spinach simmered in a delicate sauce of herbs & spices.
$15.95
Kadai Ghosth
Boneless lamb cubes cooked with whole spices, herbs, tomato, garlic, topped with julienne of ginger & garnished with fresh coriander.
$15.95
Lamb Korma
Tender lamb cubes cooked with a puree of cashew nuts, saffron & spices.
$15.95
Lamb Vindaloo*
Vindaloo is a Portuguese influence on an Indian cuisine. Vin & Alho, vinegar and garlic in Portuguese. A delicacy of Goa. It is prepared with cumin seeds, red chilli, cloves, cinnamon sticks, peppercorns, star anise & vinegar. (*very spicy).
$15.95
It appears that cookies are disabled on your browser. It is required that cookies are enabled to add items to My Order.

How to order:

    1. Please select the appropriate category on your far left.
    2. Choose the item you want by clicking on its name or the Select and Customize link. This allows you to choose the toppings, etc. you desire.
    3. Then click Add to My Order to add the item to your meal.
    4. Repeat steps 1-3 for all items you want.
    5. Click on Checkout at the bottom of the My Order column when done.

Bon Appétit!
My Order
After customizing each selection, it will appear here.