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MAA'S INDIAN KITCHEN MENU
All dishes are served with Phulka Roti, Kachumber, and Steamed Basmati Rice
Chicken Tikka Masala
From Punjab via London - the origins are debatable for this much-loved classic. Tender marinated chicken thighs slow-cooked in our version of classic tikka masala sauce.
Laal Maas (Spicy Lamb Curry)
From the vast & Thar desert, Marwar, Rajasthan. Tender ginger & garlic marinated lamb shoulder cooked with slow-roasted onions & yogurt, in cinnamon, black cardamom, cloves, & Mathaniya chili-spiced broth.
A New Delhi Classic. Chicken Thighs marinated in cream and spices, cooked in a Tomato/Cream/Butter sauce with Fenugreek Leaves, Coriander, and Cayenne.
King Salmon Cafreal
From the beaches of Goa. Chili rubbed king salmon in cilantro, black pepper, coriander, Laavingya chilies, & coconut milk broth.
Rampuri Taar (Goat) Korma
From the Heartland - Rampur, NW Uttar Pradesh. Our version of this classic is a coming together of Awadhi & Mughlai cuisine! Ghee roasted goat in black cardamom, Mace, Star Anise spiced broth with cashew & melon seeds. A stunning dish!
Spice Crusted Pomfret
Almond, Kashmiri Chili, Reshempatto, Black Pepper, Amchur, Coriander, Cumin, Cilantro
From the city which is home to the golden temple - Amritsar. Spiced baby spinach stew tossed with Ghee fried homemade paneer.
A dish inspired by my childhood in Rajkot - one of my favorites. Stewed toor dal (pigeon peas) with cumin, turmeric, & thing, finished with a classic Rajkot family tadka.
SNACKS & SIDES
With house made chutneys to include ginger chutney, cilantro/mint chutney and beet chutney.
Side of Assorted House Made Chutneys
House made chutneys to include ginger chutney, cilantro/mint chutney, ginger chutney and mango chutney