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Chicken Curry
$20.00
“Indian Chicken Curry is a rich, flavorful dish that reflects the depth and diversity of Indian cuisine. It typically features tender pieces of chicken simmered in a spiced gravy made from onions, tomatoes, garlic, ginger, and a blend of aromatic spices such as turmeric, cumin, coriander, chili powder, and garam masala.
The curry can vary in heat and complexity based on regional styles—from the creamy, mildly spiced North Indian versions made with yogurt or cream to the fiery coconut-based curries of South India. Often garnished with fresh cilantro and served with rice or Indian breads like naan or roti, Indian Chicken Curry is both comforting and satisfying, making it a staple in Indian households and a favorite worldwide.”
Categories: Main Course, Non-Veg (Per 1/2 kg)
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Rajma
$10.00
"Rajma is a beloved North Indian dish made with red kidney beans slow-cooked in a thick, spiced tomato-onion gravy. Known for its rich, hearty flavor and comforting texture, Rajma is seasoned with traditional Indian spices like cumin, coriander, turmeric, garam masala, and a hint of kasuri methi for a signature depth of flavor.
The kidney beans are soaked, boiled, and then simmered gently in the masala until they absorb all the aromatic goodness — resulting in a dish that's mildly spicy, tangy, and incredibly satisfying.
Served hot with steamed basmati rice (famously called Rajma-Chawal), roti, or jeera rice, this wholesome curry is a favorite across Indian households, especially in Punjabi cuisine. Rajma is not just tasty but also packed with protein and fiber, making it both nourishing and delicious."
Chicken Do Pyaja 
$20.00
"Chicken Do Pyaza is a flavorful North Indian dish that literally means “chicken with double onions.” The dish is named for its generous use of onions, added at two different stages of cooking—first finely chopped to form the base of the curry, and later in larger chunks or slices to add texture and a mild sweetness.
The chicken is cooked in a rich, semi-dry gravy made with tomatoes, garlic, ginger, and a blend of traditional Indian spices like cumin, coriander, turmeric, and garam masala. The layered addition of onions gives the curry depth and a slightly caramelized flavor, balancing the heat and acidity of the spices and tomatoes.
Often garnished with fresh coriander and sometimes a squeeze of lemon, Chicken Do Pyaza is best enjoyed with naan, roti, or jeera rice. It’s a beloved dish in Mughlai and Punjabi cuisine, known for its bold taste and hearty appeal."
Poori Plain
(25 Pcs)
$20.00
"Poori is a deep-fried Indian bread known for its light, puffy, and golden-brown appearance. Made from a simple dough of whole wheat flour (atta), water, and a pinch of salt, the dough is rolled into small discs and deep-fried until they puff up beautifully.
Unlike chapati or paratha, poori has a slightly crisp exterior with a soft, hollow interior, making it both fun to eat and perfect for soaking up flavorful curries. It is typically served with dishes like aloo sabzi (potato curry), chana masala (spiced chickpeas), or halwa during festive or special breakfasts.
Plain poori is loved for its comforting texture and indulgent taste. It’s a popular choice for celebratory meals, traditional thalis, and weekend brunches across India."
Mix Veg
$15.00
"Indian Mix Veg is a colorful and nutritious medley of seasonal vegetables cooked in a mildly spiced, flavorful curry. This wholesome dish typically includes ingredients like carrots, beans, potatoes, peas, cauliflower, and bell peppers, all sautéed and simmered in a rich onion-tomato gravy infused with traditional Indian spices.
Flavored with cumin, turmeric, coriander, and garam masala, Mix Veg offers a perfect balance of taste and texture — with tender vegetables enveloped in a savory, aromatic sauce. Often garnished with fresh coriander leaves, it’s both comforting and filling.
Versatile and widely loved, Indian Mix Veg pairs beautifully with roti, naan, or steamed rice, making it a staple in home-cooked meals, buffets, and thalis. It’s not just tasty — it’s also packed with fiber, vitamins, and flavor in every bite."
Kadhi Pakoda
$12.00
"Kadhi Pakoda is a classic North Indian comfort dish made from a tangy yogurt and gram flour (besan) base, slow-cooked with aromatic spices and tempered with curry leaves, mustard seeds, and dried red chilies. The rich, creamy kadhi is gently simmered to develop a slightly sour and savory flavor that’s both soothing and satisfying.
What makes Kadhi Pakoda special are the soft, fluffy pakoras — deep-fried fritters made from spiced gram flour batter with onions or spinach — which are soaked in the warm kadhi, absorbing its rich flavors.
Served hot with steamed rice or jeera rice, this dish is a staple in Indian households, especially in Punjabi, Rajasthani, and Gujarati cuisine. Kadhi Pakoda offers a comforting blend of textures and tastes — creamy, tangy, and lightly spiced — making it a soulful vegetarian favorite."
Nargisi Kofta Chicken 
$18.00
"Indian Nargisi Kofta Chicken is a regal, Mughlai-inspired dish that features delicately spiced chicken mince wrapped around a hard-boiled egg, forming a rich, flavorful kofta (meatball). The name ""Nargisi"" refers to the flower Nargis (daffodil), as the cross-section of the kofta resembles the flower with its yellow yolk center.
These chicken koftas are gently simmered in a luxurious gravy made with onions, tomatoes, yogurt, and a blend of aromatic spices like cardamom, cinnamon, cloves, and garam masala. The sauce is often creamy and slightly tangy, complementing the richness of the kofta perfectly.
Traditionally served with naan, paratha, or fragrant basmati rice, Nargisi Kofta Chicken is a dish reserved for special occasions and festive meals. Its elegant appearance and bold, balanced flavors make it a standout in Indian cuisine—both visually striking and deeply satisfying."
Plain Paratha
(2 Pcs)
$2.50
"Plain Paratha is a classic Indian layered flatbread made from whole wheat flour, known for its crispy, flaky texture and rich, buttery flavor. Unlike stuffed parathas, this version is made by rolling out dough, spreading it with ghee or oil, folding it into layers, and then pan-cooking until golden brown and slightly crisp.
Soft on the inside and slightly crispy on the outside, Plain Paratha is incredibly versatile and pairs well with a wide variety of dishes—such as curries, dals, pickles, yogurt, or even just a dollop of butter. It can also be enjoyed as a wrap or rolled up with a simple filling for a quick meal.
Whether served for breakfast, lunch, or dinner, Plain Paratha is a comforting and satisfying part of traditional Indian cuisine, loved for its simplicity and taste.
Bhindi Masala
$16.00
"Bhindi Masala is a popular Indian dry sabzi made with tender okra (also known as ladyfinger or bhindi), sautéed with onions, tomatoes, and a blend of traditional spices. This dish is known for its bold flavors, minimal gravy, and slightly crisp texture that highlights the natural taste of okra.
Cooked with spices like cumin, turmeric, coriander, red chili powder, and a touch of garam masala, Bhindi Masala is both simple and satisfying. The onions add sweetness, while the tomatoes bring a slight tang, making every bite flavorful and balanced.
Served hot with roti, paratha, or dal-chawal, this vegetarian favorite is a staple in Indian households. Bhindi Masala is not only delicious but also light, healthy, and perfect for everyday meals."
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