Starters | |
| Soup | 6 |
| Kiran’s tomato saffron soup or soup of the day | |
| Soup Flight | 10 |
| Chef Kiran’s daily selection of three fresh homemade soups | |
| Goat Cheese Salad | 10 |
| Asparagus, arugula, fresh berries, pistachio crusted goat cheese, nuts and house vinaigrette | |
| Spinach Salad | 10 |
| Baby spinach with spicy nuts, red onions, spicy eggs and balsamic vinaigrette | |
| Tandoori Chicken Salad | 12 |
| Hearts of romaine with bleu cheese dressing | |
| Jumbo Lump Crab Salad | 16 |
| Sautéed with fresh curry leaves and served on a vine-ripe tomato with avocado | |
| Lamb Seekh Kebab | 14 |
| Ground lamb minced with ginger, saffron and aromatic spices | |
| Crispy Chicken Kebab | 14 |
| Ground chicken rolls fi lled with cream cheese | |
| Mixed Tandoori Platter | 14 |
| Murgh malai and seekh kebab served with red onions, mint and pomegranate chutney | |
| Tandoori Portobello Mushroom | 12 |
| Grilled on charcoals and served with mildly spiced homemade cheese, sweet peppers and red onions | |
| Delhi Chaat | 10 |
| Combination of spiced potato patty and garbanzo beans with yogurt, mint and tamarind sauce | |
| Paneer Tikka | 12 |
| Homemade cheese cooked with an aromatic blend of spices, peppers, onions, tomatoes and pineapple in tamarind sauce | |
| Vegetarian Seekh Kebab | 12 |
| Homemade cheese and mixed vegetables roasted in the tandoor | |
| Samosas | |
| Handmade fl aky pastry stuffed with delicately spiced | |
| With your choice of: | |
| Crab | 9 |
| Lamb | 8 |
| Paneer | 8 |
| Potato | 6 |
| Pakoras | 8 |
| Paneer or seasonal vegetables | |
| Onion Bhaji | 8 |
| Texas Vidalia with chickpea flour and baby spinach | |
| Duck a L’orange | 14 |
| Maple leaf tandoori duck breast with orange-ginger sauce | |
| Tandoori Quail | 14 |
| Stuffed with fi gs and pine nuts and topped with mixed berry chutney | |
| Goanese Shrimp | 14 |
| Sautéed with fresh curry leaves and coconut | |
| Tandoori Scallops | 14 |
| Served with mildly spiced beurre blanc and leeks | |
| Seafood Platter | 14 |
| Tandoori prawn and scallop with spiced beurre blanc and leeks | |
| Crab Cakes | 16 |
| Lump crab with a hint of ginger and fresh orange rind | |
| Raita | 8 |
| Homemade yogurt with English cucumber, mint and roasted cumin, served cold | |
Vegetarian Specialties | |
| Paneer Makhni | 12 |
| Homemade Cheese with Tomato and Cream Sauce | |
| Malai Kofta | 12 |
| Mixed Vegetables and Homemade Cheese in a Cashew Nut Sauce | |
| Jalferezi | 12 |
| Mixed Vegetables | |
| Daal Makhni | 12 |
| Black Lentils | |
| Aloo Methi | 12 |
| Potatoes with Fenugreek | |
| Karela | 12 |
| Bitter Melon | |
| Saag Paneer | 12 |
| Spinach with Homemade Cheese | |
| Navrattan Korma | 12 |
| Blend of Vegetables in a creamy Cashew, Almond and Cardamom Sauce | |
| Bhindi Masala | 12 |
| Okra | |
| Daal Pancham | 12 |
| Yellow Lentils | |
| Saag Aloo | 12 |
| Spinach with Potatoes | |
| Japanese Eggplant | 12 |
| Stuffed with Paneer and Pine Nuts | |
| Mushroom Mattar | 12 |
| Mushrooms with Green Peas | |
| Bengan Bartha | 12 |
| Roasted Eggplant | |
| Aloo Gobi | 12 |
| Potatoes with Cauliflower | |
| Channa Masala | 12 |
| Spicy Garbanzo Beans | |
| Sarson Ka Saag | 12 |
| Mustard Greens | |
| Jumbo Asparagus | 12 |
Tandoori Specialties | |
| Served with Mushroom and Apricot Biryani and Seasonal Vegetables | |
| Please allow extra time for these preparations | |
| Jumbo Prawns | 29 |
| Roasted in tandoor with a ginger and garlic marinade | |
| Chilean Sea Bass | 32 |
| Roasted in tandoor and served with baby spinach and mango chutney | |
| Lobster Tail | Market Price |
| Served with honey-sweetened garlic butter | |
| Fresh Gulf Snapper (whole) | 32 |
| Roasted in tandoor and served with spiced beurre blanc | |
| Tandoori King Salmon | 26 |
| Served with cranberry and orange sauce with a hint of ginger | |
| Wild Game | 36 |
| Venison chops cooked with ginger and garlic and served with mixed berry chutney | |
| Rack Of Lamb | 32 |
| Rubbed with ginger, garlic and rosemary and served with mixed berry chutney | |
| Sikandari Raan (serves 2) | 44 |
| Rump roast from leg of lamb slow cooked and then roasted in tandoor | |
| Lamb Tenderloin | 28 |
| Marinated with ginger, garlic and aromatic spices and served with mixed berry chutney | |
| Tandoori Chicken (half) | 22 |
| Free range chicken in a mace and saffron marinade | |
Traditional Favorites | |
| Served with Saffron Rice Pulao | |
| Chicken Tikka Masala | 22 |
| Tandoori boneless chicken breast cooked in a creamy tomato sauce | |
| Chicken Jalferezi | 22 |
| Tandoori chicken sautéed with green beans, onions, peppers and tomatoes | |
| Lamb Rhogan Josh | 24 |
| Boneless leg of lamb braised with roasted onions and anise | |
| Seafood Curry | 29 |
| Your choice of shrimp or scallops in a Goan-style sauce | |
| Prawn Karahi | 28 |
| Sautéed with sweet peppers, onions and tomatoes | |
| Korma | 22 / 24 |
| Tandoori chicken breast or leg of lamb simmered in a creamy sauce of cashews, almonds and cardamoms | |
| Vindaloo | 22 / 24 |
| Boneless leg of lamb or chicken thigh finished with the famous vindaloo sauce | |
| Dhansak | 22 / 24 |
| Persian preparation of lamb or chicken thigh with lentils | |
| Saag | 22 / 24 |
| Boneless leg of lamb or chicken thigh with fresh baby spinach | |
| Keema | 22 / 24 |
| Ground lamb or chicken cooked with aromatic spices, red onions, tomatoes and peas | |
Rice | |
| Our Basmati Rice is cooked with whole spices and finished with saffron | |
| All Biryanis served with raita, chutney and red onion salad | |
| Shrimp Biryani | 24 |
| Vegetable Biryani | 18 |
| Lamb Biryani | 22 |
| Chicken Biryani | 20 |
| Saffron Rice Pulao | 6 |
Breads | |
| White or whole wheat, plain or stuffed with your choice of nions, garlic, paneer, goat cheese, nuts, lamb keema, potatoes, mint or fenugreek | |
| Rumali Roti | 3 |
| Plain | 3 |
| Stuffed | 4 |
4100 Westheimer Houston 713 / 960-8472
Lunch: Mon-Fri 11:00am-2:30pm | Dinner: Mon-Sat 5:30pm-10:00pm | High Tea: Second Saturday of Every Month 3:00pm-5:00pm
Lunch: Mon-Fri 11:00am-2:30pm | Dinner: Mon-Sat 5:30pm-10:00pm | High Tea: Second Saturday of Every Month 3:00pm-5:00pm
