Typical Indian Food Menu

STARTERS / APPETIZERS

* Bhindhi Jaipuri - cauliflower with potatoes cooked together with onions, spices and tomatoes
* Cauliflower Pakora
* Chicken Lollipop chicken drumsticks in sweet tangy sauce
* Chilli Babycorn
* Finger Fish - deep fried crumb fish finger, served with tartar sauce
* Fried Chicken Wings served with garlic and sauce
* Ginger Fish – cubes of fish in a ginger flavored sauce
* Onion Pakora – sliced onion with green chilli coated in chick pea flour crisp fried
* Paneer Finger – cream fried paneer marinated in yoghurt mixed in Indian spices and served with tartar sauce
* Spring Rolls served with garlic sauce
* Vegetable Cutlet – crisp fried pattie, stuffed with assorted mixed vegetable and potato
* Vegetable Samosa – assorted mixed vegetables in a crisp pastry

SALAD / SOUPS

* Attukal Soup – a spicy soup of bone of leg of lamb simmered with peppercorn and coriander.
* Chicken Rasam/Soup – a spicy soup of chicken with bones simmered with peppercorn, coriander and mint.
* Chicken Tikka Salad – sliced boneless chicken tikka with chopped onion and mint leaves
* Crème Soup – Tomato, Chicken, Mushroom or Vegetable
* Dhall Surba – delicately spiced lentil soup with fresh ground pepper
* Hot and Sour Soup – veg or non-veg
* Jahangri Surba – mildy spiced mutton soup with garlic and fresh herbs
* Manjog Soup – veg or non-veg
* Mulagtawny Soup – Indian curry soup served with lime slices
* Sweet Corn Soup – veg or non-veg
* Tomato Surba – a tangy light tomato soup flavored with authentic Indian spices garnished with fresh coriander.
* Vegetable Samosa / Cutlet

VEGETABLES

* Aloo Capsicum – green bell pepper and potatoes cooked in a spicy blended sauce
* Aloo Dum Kashmiri – cubes of potato cooked in rich tomato butter gravy.
* Aloo Gobi – cauliflower and baked potatoes cooked in curry sauce
* Aloo Gobi Adreki – potato and cauliflower.
* Aloo Jeera – sliced potatoes cooked in a mild tomato and onion masala
* Aloo Palak – fresh spinach and potatoes cooked with herbs and spices
* Aloo Simla Mirch – pieces of potato and capsicum cooked in Indian spices – dry.
* Baingan Bartha – eggplant cooked in clay pot oven and minced mixed with tomato and onion gravy.
* Bariyala Bhindi – whole ladies fingers cooked with Indian herbal spice and flavored with nuts and cooked dry.
* Bhindhi Masala – fresh okra sautéed with chopped onions, tomatoes, mild spices and herbs.
* Brinjal Salan – aubergines cooked in light creamy masala sauce
* Chettinad Kuttu – choice of vegetables cooked with green lentil and South Indian herbs
* Chettinad Potato Fry
* Dhal Fry – green lentils cooked on a slow fire with onion and tomato
* Dhal Makhani – assortment of lentil cooked with home style herbs and spices
* Dhal Tadka – yellow dhal.
* Green Dhal Sambhar – mixed vegetable curry cooked in green dhall South Indian style ideal for rice based pancakes.
* Green Peas Masala
* Kadhai Paneer - pieces of home made cheese, marinated and sauteed with capsicum in a Kadai
* Kaju Mutter Paneer – Cottage cheese and green peas.
* Karaikudi Kalaan - a Keralite dish made of yogurt, coconut and one vegetable
* Malai Kofta Curry – potato and cottage cheese ball cooked in rich cashew nut gravy garnished with dry fruits and cream.
* Mushroom Masala
* Mushrooms and Peas Masala
* Navrathana Korma – assorted supreme vegetables and fruits cooked in creamy gravy.
* Palak Paneer – fried cottage cheese cooked in spinach gravy.
* Paneer Butter Masala – fried cottage cheese cooked in tomato butter gravy.
* Paneer Pasanda – cottage cheese stuffed with dried fruits and nuts, deep fried and cooked in onion gravy.
* Sambhar – mixed vegetable curry cooked in green dhall South Indian style ideal for rice based pancakes.
* Veg Curry – Poriyal - sauceless vegetable curry
* Vegetable Khajana – classic north Indian dish with bell peppers, vegetables and cashew nuts cooked in masala.
* Vegetable Makhanwala - vegetable simmered in a rich tomato gravy
* Vegetable Sha E Khorma – mixed vegetables cooked in rich cashew nut gravy and garnished with dry fruits, nuts and cream.

SNACKS

* Chicken Kotthu Parotta
* Chilli Parotta - South Indian bread with chili relish
* Chola Poori
* Egg Dosai – thin rice crepes with egg.
* Egg Parotta - South Indian bread with egg relish
* Ghee Dosai – rice crepes with dash of ghee added for flavor
* Ghee Roast
* Idli – steamed rice pancakes.
* Kothu Parotta
* Masala Dosai – crepes filled in spiced potatoes and onions
* Masala Uthappam
* Mutton Kotthu Parotta
* Onion Dosai
* Paper Dosai – thin crisp rice crepes
* Parotta
* Plain Dosai – plain rice crepes
* Raita – fresh yoghurt with a blend of shredded cucumber, onion, chopped coriander and delicately flavored with roasted cumin.
* Rawa Dosai – thin crisp rice crepes mildly spiced with sliced chilli, onion and herbs.
* Roasted Dosai – thin rice crepes roasted in ghee.
* Sambar Vadai
* Vadai

INDIAN SEAFOOD/FISH/PRAWNS

* Crab Masala Pepper Fry
* Fish Amrit Sari – Punjabi style fried fish with omum
* Fish Chetinad – Tamil Nadu special spicy fish curry
* Fish Coriander Goa Style – fresh seasonal fish cooked in coriander leaf and onion in delicious mild gravy.
* Fish Cutlet – crisp mixed fish pattie stuffed with assorted mixed vegetables and potato with cheese filling
* Fish Hyderabadi – boneless fish cooked with fresh coriander and mint sauce in spicy gravy
* Fish Tikka - marinated fish cooked in tandooer
* Maa Dee Jinga – fresh prawns cooked in rich tomato onion gravy
* Malabar Fish Curry – special kerala style fish curry
* Masala Fried Fish – slices of fish marinated in Indian spieces and deep fried
* Prawn Karobary Goa Style – succulent prawns flavored with makhan masala and onion gravy.
* Spice and Rice Pepper Prawn Special – fresh peeled prawn cooked in dry pepper masala with tomato and onion.
* Tandoori Prawns

INDIAN CHICKEN

* Butter Chicken – tandoor roasted chicken cooked in thick cream butter gravy.
* Butter Chicken Masala – tandoori chicken cooked in rich tomato butter gravy.
* Chicken Amrit Sari – cubes of chicken marinated in Indian spices and omum. Deep fried
* Chicken Curry – tender chicken pieces simmered slowly in South Indian masala gravy chettinad style
* Chicken Do Pyaaza – chicken cooked with capsicum, onion and tomato with onion tomato gravy
* Chicken Dopiaza – tender chicken pieces simmered slowly in mild North Indian masala gravy onion, tomatoes and capsicum
* Chicken Jalfrazi – tender chicken pieces cooked in medium spice Indian masala gravy with onion and tomato.
* Chicken Milaku Varuval - Chettinad chicken pepper fry
* Chicken Parettal – chicken pieces cooked on a slow fire in South Indian spicy masala in thick gravy chettinad style
* Chicken Peshawari – tender chicken pieces cooked in mild onion, tomato and cashew nut gravy.
* Chicken Sagwala - chicken cooked in spinach
* Chicken Samosa – minced chicken meat cooked with fresh coriander spices in crisp pastry
* Chicken Tikka Makhini – boneless roasted chicken cooked in mild butter gravy
* Chicken Varuval – chicken pieces stir fried on a slow fire in South Indian spicy masala in thick gravy chettinad style
* Chicken Vindaloo – special Goa style chicken curry
* Hyderabadi Murg – tender chicken pieces cooked in freshly ground black pepper in tomato and onion gravy.
* Kadai Chicken - spicy chicken dish with a rich aroma given by the ginger and tomatoes.
* Kashmir Chicken – tender chicken pieces simmered in delicious creamy sauce with fruit cocktail and almonds
* Murg Kadai Wala – pieces of chicken cooked in rich tomato butter gravy

INDIAN MUTTON

* Buna Gosh – dry roasted boneless mutton cubes cooked in a medium hot curry sauce
* Goat Brain masala – tender goat brain stir fried in spicy masala chettinad style
* Goat Liver Masala – tender goat liver stir fried with ginger and dry chillies in dry masala to perfection in chettinad style
* Kadai Mutton
* Kardai Goshi – tender mutton cubes cooked on a slow fire with onion capsicum in spicy masala gravy
* Kheema Mutter – minced mutton and green peas cooked in spicy gravy
* Mutton Chettinad
* Mutton Chukka Varuval
* Mutton Curry – succulent mutton pieces simmered in spicy masala gravy chettinad style
* Mutton Curry / Masala / Kurma
* Mutton Dopiaza – tender mutton cubes simmered slowly in mild North Indian masala gravy with onion, tomatoes and capsicum
* Mutton Masala – lamb cooked in Indian spicy gravy
* Mutton Parettal – tender mutton cooked on slow fire in south Indian masala in rich thick gravy chettinad style
* Mutton Pepper Fry
* Mutton Rogan Gosh – tender mutton shank cooked in blend of spices
* Mutton Rogan Josh Kashmiri – Kashmiri style lamb curry
* Mutton Sagwala
* Mutton Varuval – juicy mutton pieces stir fried in slow fire in fry masala with dried chilli chettinad style

INDIAN EGG

* Egg Masala
* Egg Burjiya
* Egg Podimas
* Egg Curry

RICE AND PULAO

* Cashew Nut Pulao
* Chicken Pulao – tender chicken pieces sautéed with cumin, cashew nuts, raisins and bay leaves cooked with basmati rice
* Jeera Pulao
* Kashmiri Pulao
* Kheema Pulao
* Lemon Rice – a traditional Mysorean yellow rice dish cooked in lemon juice garnished with roasted mustard seeds, peanuts and curry leaves.
* Steamed Rice
* Tamarind Rice – rice dish made from a reduction of tamarind, fenugreek, turmeric and peanuts.
* Tomato Rice – a flavorful rice dish made from a reduction of tomatoes, onion, ginger and spices.
* Vegetable Pulao – mixed vegetable sautéed with cumin, cashew nuts, raisins and bay leaves cooked with basmati rice

BRIYANI

* Biryani – juicy pieces of mutton cooked with saffron flavored basmati rice and spices and garnished with nuts.
* Chicken Briyani – boneless chicken chunks sautéed with aromatic spices, herbs nuts cooked with saffron flavored basmati rice
* Egg Briyani
* Mutton Briyani
* Prawn Briyani – saffron flavored basmati rice cooked with succulent prawns, spieces and fresh herbs
* Vegetable Briyani

NAAN/ROTI

* Aloo Paratha – whole wheat bread stuffed with spiced potato and finely chopped green chilli
* Butter Naan – buttered and layered leavened white bread
* Chapati – wheat flour bread kneaded and rolled and cooked on a hot plate
* Garlic Naan – leavened white bread topped with fresh garlic and herbs.
* Kashmiri Naan
* Kheema Naan
* Kulcha
* Paratha
* Phudina Paratha
* Plain Naan – soft and fluffy leavened white bread
* Romali Roti
* Roti Canai – refined wheat flour buttered and cooked on hot plate until soft and fluffy
* Stuffed Culchas – stuffed bread with cottage cheese and dry fruits with finely chopped coriander
* Stuffed Naan
* Stuffed Paratha – whole wheat leavened bread stuffed with potato, cottage cheese, dried fruits, green chillies cooked in tandoor
* Tandoori Paratha – whole wheat bread cooked in tandoor
* Tandoori Roti – famous whole wheat bread cooked in tandoor

TANDOORI

* Boti Kebab – succulent boneless mutton pieces marinated in yoghurt, aromatic spices and fresh herbs served with salad and sauce.
* Chicken Tikka – skewered boneless chicken pieces marinated in yoghurt, aromatic spices and fresh herbs roasted to perfection served with salad and sauce
* Fish Tikka – fresh fish fillet mildly marinated in yoghurt, aromatic spices and fresh herbs roasted to perfection served with salad and sauce.
* Garlic Kebab – boneless chicken pieces marinated in yoghurt, fresh spics and garlic paste masala. Served with salad and sauce.
* Irani Kebab
* Kali Mirch Kebab – bones chicken pieces marinated in yoghurt, fresh herbs and peppercorns masala. Served with salad and sauce.
* Malai Kebab
* Methi Sheek Kebab
* Murg Masalam – a portion of tender chicken quarter delightfully marinated in yoghurt and aromatic spices, cooked in tandoor oven and topped with cheese sauce.
* Mutton Methi Hara Sheek Kebab
* Mutton Sheek Kebab
* Paneer Tikka
* Prawn Tikka – succulent prawn delicately marinated in a mixture of yoghurt and Indian masala in red sauce served with salad and sauce.
* Reshmi Kebab
* Tandoori Chicken – a portion of tender quarter marinated in yoghurt, aromatic spices and fresh herbs, served with salad and sauce.
* Tandoori Gobi
* Tangiri Kebab
* Vegetable Sheek Kebab

name gopal parajuli

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