-Appetizers-

Samosas two deep fried puffed pastries with curried potatoes and peas, green and sweet tamarind chutney

Clay Oven Breads garlic naan, wheat chapati, masala dipping gravy

-Entrées-

Vindaloo sauteed lamb stew, tomato-based curry sauce, Kashmiri chili, potatoes, basmati rice

Tikka Masala sauteed BBQ chicken breast, creamy red curry sauce, Basmati rice

Tandoori Chicken Indian BBQ 1/2 chicken

Navratan Korma sauteed vegetable stew, creamy yellow curry sauce, cashews, golden raisins, Basmati rice

Riata (cucumber yogurt) optional for all entrées

 -Dessert-

Kheer sweet ‘n’ creamy rice pudding, cashews

Gulab Jamun Indian munchkins, sweet rose water syrup

Chef’s notes:

As a young aspiring line cook, I had the privilege to work in a small Indian kitchen. The chef at the time taught me the foundations. The base curry sauces and all the tandoori oven specialties.