Homemade triangular pastry filled with potatoes, green peas and bell peppers, lightly spiced with garlic, ginger and cumin, deep-fried and served with a tamarind and mint sauce.
Himalayan spiced garlic, ginger, onions slices and mixed in garbanzo batter. This is deep fried until golden brown and served with a tamarind and mint sauce.
Shelled prawns dipped in a lightly spiced batter of garbanzo flour with spices. This is served with a tamarind Somname mint sauce.
Minced chicken mixed with Himalayan spices wrapped in flour dough, steamed in Newari style and served with Somname mint sauce.
Minced vegetable mixed with Himalayan spices wrapped in flour dough, steamed in Newari style and served with Somname mint sauce.
Mixed ground lamb & beef with Himalayan spices
Tandoor bakkend paper-thin lentil crackers.
Fillets of chicken spice with cumin, ginger and yogurt cooked in the tandoor and tossed in somname sauce
9.DAL POT SOUP
Lentil cream soup with delicate spiced vegetables
10.HIMALAYAN PEPPER POT SOUP
Tomato soup with roasted garlic, cumin, oregano and onion
Your choice of dressing: Vinaigrette or Home Mustard Dressing
11.CHEF’S SPECIAL SALAD
A traditional salad presented in our chef style. Tender chicken tikka, avocado, tomatoes and mushroom slices, served with your choice of dressing.
12.ORGANIC GREEN SALAD
Mixed spring greens with avocado, tomatoes, mushroom and radishes, served with your choice of dressing.
Long grain basmati rice is cooked in ghee with sautéed onions, dry fruits and saffron. Served with Raita
Saffron flavored Basmati rice with garnish of peas.
Saffron flavored basmati rice with vegetables and nuts.
15.HYDERABADI PRAWN BIRYANI
Saffron flavored basmati rice with prawns, onions, tomatoes, coconut gravy, and a dash of basil.
TANDOORI SIZZLERS ENTREES
The tandoori is a unique oven used in northern India. '+' It is a large urn-like pot made of clay giving a characteristic smoked flavor. All Tandoori dishes are served on a bed of onions, bell peppers and vegetables.
16.METHI MACHLI FISH KEBAB
Fresh fillets of Mahi Mahi, marinated in yogurt, tomatoes, garlic and a touch of Himalayan spices, skewered and roasted in the charcoal fired tandoori.
17. SHAHI PRAWN TANDOORI
Shelled king prawn, lightly marinated in garlic, ginger, yogurt and smoked in charcoal tandoori served with somname sauce.
18. SALMON TANDOORI
Fresh fillets of salmon, marinated in yogurt, garlic, ginger and a touch of Himalayan spices, skewered and roasted in the charcoal fired tandoor
19.RACK OF LAMB TANDOORI
Rack of lamb cutlets, marinated in yogurt, ginger, mint, garam masala and mustard oil, coriander powder and roasted in the tandoori.
20.YETI SPEICAL LAMB KEBAB
Cube of lamb kebabs marinated with ginger, garlic coriander leaves, chili, spring onions, smoked in the tandoori and served with mint sauce.
Chicken marinated overnight in yogurt, ginger, and garam masala. Roasted in the tandoori until lightly smoked.
22.CHICKEN RESHAMI KEBAB
Fillets of chicken spiced with cumin, ginger and yogurt roasted in the tandoor and served with mint sauce.
23.MIXED TANDOORI PLATTER
A mixed platter with prawn tandoori, lamb boti kebab, fish tikka and chicken tikka, served with Somname mint chutney.
Delicious Meatless Specialties
Lentils are simmered overnight over the lightly glowing embers of the tandoori together with onions, chili, ginger, fresh cream and butter, with garnish cilantro tomatoes and sprout beans
25.EGGPLANT & POTATO MASALA
Wedges of eggplant and potato, tossed with onions, tomatoes, curry leaf, mustard seed, cumin seed and a dash of Himalayan spices.
26. VEGETABLE CURRY
Mixed fresh vegetables in a dry spicy sauce.
Eggplant baked in the clay oven and cooked in onions, tomatoes and Himalayan spices.
Cubed farmer’s cheese and green peas in spiced gravy.
Cauliflower and potatoes cooked with herbs and spices.
Vegetables in a mild Himalayan cream sauce and dry fruits.
Mushroom and green peas in spiced gravy.
Creamed spinach and paneer (homemade farmer’s cheese)
33. BINDI MASALA
Fresh Sonoma garden okra cooked with onions, tomatoes, garlic and ginger and house blend spices
34.MUGHLAI MALAI KOFTA (4 PIECES)
Minced vegetables, cashew nuts, raisins and homemade farmer's cheese croquettes cooked in a tikka masala sauce.
Garbanzo beans cooked with mango powder and Indian spices.
Black tiger prawns cooked in gravy made of onions, tomatoes, mustard seed, curry leaves, a dash of red chili and coconut milk.
37.PRAWN AND BASIL CURRY
Rich gravy of coconut cream, fresh basil leaves, tomatoes and a dash of chili does justice to the flavor of prawns. A popular dish of moderate spiciness, or hotter if desired.
38.FISH TIKKA MASALA
Himalayan spiced tandoori Mahi-Mahi cooked in a rich gravy of cooked cream sautéed in onions, tomatoes, mustard seeds, curry leaves, fresh basil, a dash of house made tamarind and chili sauce.
Tilapia fish fillets cooked in gravy made of onions, tomatoes, mustard seed, curry leaves, a dash of red chili and coconut milk.
A rich gravy of coconut cream, fresh basil leaves, tomatoes, a dash of red chili and white wine does justice to the flavor of lobster.
EXQUISITE CHICKEN CURRIES
Mildly spiced chicken curry slowly cooked in creamy onion gravy.
42.CHICKEN TIKKA MASALA
Chicken tikka pan fried in a creamy gravy of onions, garam masala, butter cream, ground almonds, tomatoes and paprika. This dish is pleasantly mild.
This southern favorite is cooked with tomatoes, onions, chili, mustard seeds and fresh curry leaves.
Chicken and potatoes cooked in sautéed onion gravy and topped with sweet and sour tamarind chutney.
Chopped fresh spinach with chicken and spiced with fenugreek, fennel, onions and garlic. This popular dish is from the region of Punjab.
FRAGRANT TENDER LAMB CURRIES
Chopped fresh spinach cooked with diced lamb and spiced with fenugreek, fennel, onions and garlic. This most popular dish is from the region of Punjab and is moderately spicy
47. LAMB KORMA
Mildly spiced lamb curry slowly cooked in creamy onion gravy
The ever-popular, full flavored moderately spicy lamb curry cooked by an old family recipe, with ground onions, garam masala, coriander seed, a touch of chili powder, and garlic.
Braised lamb and potato cooked in sautéed onion gravy and topped with sweet and sour tamarind chutney.
50.MUGHLAI KARAHI GOSHT
Tender lamb kebab sauteed in a rich gravy of coconut cream, cooked with onion, bell peppers, tomatoes, mustard seed, fresh mint and a dash of red chili.
51.LAMB SHANK CURRY
Meaty lamb shanks, slow cooked with the chef’s special blend of freshly ground spices, tomatoes, onions, ginger, chili and cardamom.
A bread made to order here especially for you. Naan is a leavened bread baked in the tandoor.
52.PLAIN NAAN OR BUTTERED NAAN
54.GARLIC CILANTRO NAAN
55. OLIVE BASIL NAAN
Unleavened whole wheat bread
Naan stuffed with potatoes, peas and Himalayan garam masala
58.HONEY BUTTER NAAN
In the traditional Indian and Nepalese fashion we suggest a selection of the following to complement your meal
Basmati rice cooked with whole spices, garlic, cashews, almonds, a sprinkling of raisins, fried onions and coriander.
62.SWEET MANGO CHUTNEY
63.CHILI PASTE OR MIXED PICKLE
A combination of cucumber and yogurt mildly spiced with pepper, coriander and cumin.
1.INDIAN PISTACHIO KULFI ICE CREAM
Homemade ice cream
2.COCONUT SAFFRON RICE PUDDING
Homemade milk based sponge dumpling deep in sweet rose flavored with green cardamom.
Soft cheese dumpling known as “paneer” immersed in sweetened creamy milk and flavored with green cardamom and pistachios.
PRICES & ITEMS ARE SUBJECT TO CHANGE WITHOUT NOTICE.
**Consuming raw or undercooked meats, poultry, seafood, eggs or unpasteurized milk may increase your risk of foodborne illness**