VEGETABLE SPECIALTIES

Entrees 31 to 34 are served with Saffron Basmati Rice, fresh homemade chutney and vegetable pickles.

31. DAAL MASALA - 11.50

Lentil cooked over low flame with herbs and spice.

32. VEGETABLE BHAJHEE - 12.50

Fresh mixed vegetables cooked over a slow fire in ginger, garlic, tomato, and fresh herb sauce

32a.VEGETABLE KORMA (NEW) - 13.50

Fresh mixed vegetables cooked over a slow fire in ginger, garlic, tomato, and fresh herb sauce

33. ALOO GOBHI - 12.50

Fresh cauliflower and potatoes cooked with tomatoes, spices and fresh herbs.

34. ALOO SAAG - 12.50

Quartered peeled potatoes and spinach, cooked in mild curry sauce.

35. MATAR PANEER - 12.50

Fresh home-made cheese cubes cooked with green peas.

36. PALAK PANEER - 13.50

Fresh home-made cheese cubes in a mild spinach sauce.

37. MALAI KOFTA - 13.50

Minced vegetables shaped small croquettes, cooked in flavored sauce.

38. BEGAN BHARTHA - 13.50

Eggplant roasted in tandoor clay oven, blended with tomato, onion and flavorful spices.

38a. CHANNA MASALA - 12.50

Chick peas cooked in an exotic blend of North Indian spices.

38b. VEGETABLE PANEER MAKHANI (NEW) - 14.50

Fresh mix vegetable and Cubes of home-made cheese cooked in fresh tomato based creamy sauce.

38c. VEGETABLE MADRAS - 14.50

Garden fresh vegetables cooked in medium hot coconut milk based sauce. A South Indian delicacy

38d. PANEER KARAHI - 13.50

A traditional north-western dish. Chunks of fresh cottage cheese cooked over very low heat with fresh tomato, onion and green peppers, in flavorful thick curry sauce.

38f. VEGETABLE VINDALOO - 13.50

Fresh mix vegetables cooked in South Indan hot vindaloo sauce