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Farm-to-Fork Week Menu
4 Delicious Courses - $30/person | Sun. July 24 – Sat. July 24
BEFORE THE MEAL
Tongue tingling combination of mint & tamarind chutney, yoghurt with crisp 'papri' and chickpeas.
Warm & delicious Indian summer vegetable soup with the goodness of
ginger and fresh dill.
Crispy okra tossed with red onions, tomatoes and tangy spices.
An incredible burst of flavors - Crispy Spinach with sweet yogurt, tamarind & date chutney.
Crisp potato patties n’ chickpeas served with tamarind n’ date chutney.
Crispy Cauliflower tossed in tangy garlic sauce – a vegetarian favorite of most.
You know samosas - Why not try out some samosas with a Mexican twist.
This bountiful mix seafood delight owes its cute name to the sound that metal
spatulas make (takka-tak, takka-tak…) during the process of cooking.
Served with basmati Rice and Naan
White bass simmered in sauce made with coconut, coriander, tamarind & a blend of spices.
A simple, rustic and delicious chicken preparation from the
kitchens of Punjab with tender baby spinach.
Chicken Tikka simmered in tomato, honey & fresh ginger- a bestseller.
A vegetarian delight of fig stuffed paneer balls (Koftas), cooked in a
delicious rich gravy.
Eggplant tempered with fennel, onion seeds, herbs and sautéed with onions and tomatoes.
'Chai' (Indian Tea) flavored Ice-Cream
An Indian ice cream served with poached blue berries flavored with