Fresh Lassi

(seasonal) Carrots cooked in milk and sugar

Gajar Halwa

Fruit Kulfi or Oreo Kulfi

Fish or Prawn Malabar

Fried bread with chickpeas cooked in onions and tomatoes served with Raita & Salad

Cholle Bhature [Lunch Only]

Mulligatawny Soup (Veg. or Chicken)

Kid’s Yummy Basket

Basmati rice cooked with mixed veg. ($1.50 extra for chicken)

Fried Rice

Lentils, black gram, chickpeas & rice flour

Papadum(3)

Your choice of lamb, goat, prawn or chicken with Indian Spices

Flame Biryani

Basmati rice cooked with mixed vegetables & Indian Spices

Fresh Vegetable Biryani

Basmati rice cooked with Cumin, & Green Peas

Green Pea Pulao Rice

Cumin Basmati Rice

Tandoori Flame Roti

Bhatoora

Your choice of Spinach, Onion, Potato, Cheese

Tandoori Flame Stuffed Naan

Lacha Parathha Tandoori Flame

Your choice of Aloo, Onion and Paneer stuffed

Parathha Tandoori Flame

Bread stuffed with Tandoori roasted minced meat

Chicken or Lamb Keema Naan

Spinach Paneer Naan

Garlic & Basil Naan Tandoori Flame

White leavened bread baked in our Tandoor oven (Add garlic or basil for $1 each)

Naan Tandoori Flame

Ice Cream

Gajar Halwa (seasonal)

In a blender, add the yogurt and water. Blend them together until smooth and creamy.

Combine Yogurt and Water

To the blended yogurt mixture, add sugar, cardamom powder, and ice cubes. Blend again until all ingredients are well combined and frothy.

Add Sweet Ingredients

Pour the sweet lassi into glasses and serve chilled, optionally garnished with a sprinkle of cardamom.

Serve

To the blended yogurt mixture, add salt, cumin powder, fresh mint leaves, and ice cubes. Blend again until smooth.

Add Salty Ingredients

Pour the salty lassi into glasses and serve chilled, optionally garnished with additional mint leaves.

Yogurt

Water

Sugar

Cardamom Powder

Ice Cubes

Salt

Cumin Powder

Fresh Mint Leaves

Wash and peel the carrots. Grate them using a box grater or food processor.

Prepare the Carrots

Gather all the ingredients: grated carrots, milk, sugar, ghee, cardamom powder, and garnishes.

Measure Ingredients

In a heavy-bottomed pan, add the grated carrots and full-fat milk. Cook on medium flame, stirring occasionally to prevent sticking, until the milk reduces and thickens. This should take about 30-40 minutes.

Cook Carrots in Milk

Once the milk has reduced, add the sugar and mix well. Continue to cook on low heat for another 10-15 minutes until the sugar completely dissolves and the mixture thickens further.

Add Sugar

Add the ghee and cardamom powder to the mixture. Stir well to combine and cook for an additional 5 minutes until the ghee starts to separate from the halwa.

Add Ghee and Cardamom

In a separate small pan, lightly roast the chopped nuts and raisins in a teaspoon of ghee. Once roasted, add them to the halwa and mix well.

Add Garnishes

Gajar Halwa can be served hot or warm. Garnish with additional nuts if desired.

Carrots (grated)

Full-fat milk

Ghee (clarified butter)

Cardamom powder

Chopped nuts (almonds, cashews, pistachios)

Raisins

In a large saucepan, pour the full-fat milk and bring it to a boil over medium heat, stirring occasionally to prevent sticking.

Heat the Milk

Once the milk reaches boiling point, reduce the heat and add the condensed milk, heavy cream, sugar, cardamom powder, and vanilla extract. Stir well until the sugar dissolves completely.

Add Ingredients

Let the mixture simmer on low heat for about 15-20 minutes, stirring frequently until it thickens slightly.

Simmer

Remove the saucepan from heat and allow the mixture to cool to room temperature.

Cool Down

Once the base mixture has cooled, fold in the mango puree and chopped pistachios until well combined.

Add Mango Puree

Pour the mango mixture into kulfi molds or any small cups. Insert sticks or cover with foil.

Pour into Molds

Place the molds in the freezer and freeze for at least 6 hours or until completely solid.

Freeze

After the base mixture has cooled, crush the Oreo cookies into small pieces and fold them into the mixture.

Add Crushed Oreos

Pour the Oreo mixture into kulfi molds or small cups. Insert sticks or cover with foil.

Place the molds in the freezer and freeze for at least 6 hours or until solid.

To serve, run the molds under warm water for a few seconds to loosen the kulfi. Gently pull them out and serve immediately.

Unmold and Serve

Condensed milk

Heavy cream

Vanilla extract

Mango puree

Chopped pistachios

Oreo cookies

In a bowl, combine the fish fillets and prawns with turmeric powder, red chili powder, and salt. Mix well and set aside for at least 15 minutes.

Marinate the Seafood

In a large pan, heat coconut oil over medium heat. Add the chopped onion and sauté until translucent.

Sauté Aromatics

Add minced ginger and garlic to the pan, and sauté for another 2 minutes until fragrant.

Add Ginger and Garlic

Stir in the chopped tomato and slit green chilies, cooking until the tomato softens.

Incorporate Tomatoes and Green Chilies

Add grated coconut and curry leaves to the pan, mixing well and cooking for about 3-4 minutes.

Add Coconut and Curry Leaves

Gently add the marinated fish and prawns to the pan, followed by the coconut milk. Stir to combine.

Combine Seafood and Coconut Milk

Bring the mixture to a gentle simmer, cover, and cook for 10-15 minutes, or until the seafood is cooked through.

Fish fillets (such as tilapia or cod)

Prawns (peeled and deveined)

Turmeric powder

Red chili powder

Curry leaves

Grated fresh coconut

Coconut oil

Onion (finely chopped)

Ginger (minced)

Garlic (minced)

Green chilies (slit)

Tomato (chopped)

Coconut milk

Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Then, add the finely chopped onions and sauté until they turn golden brown.

Sauté the Base

Add ginger-garlic paste and green chilies to the pan. Sauté for a minute, then add chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes are soft.

Add Spices and Tomatoes

Add the chickpeas to the pan and mix well. Pour in some water if the mixture is too thick. Let it simmer for about 10-15 minutes.

Combine Chickpeas

Stir in garam masala and chopped coriander leaves. Cook for another 2 minutes and remove from heat.

Finish with Garnish

In a large mixing bowl, combine the all-purpose flour, yogurt, baking powder, and salt. Mix well and gradually add warm water to form a soft dough. Knead for about 5-7 minutes.

Make the Dough

Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Rest the Dough

Heat oil in a deep pan for frying. Divide the dough into small balls and roll them out into circles. Fry each bhature until they puff up and turn golden brown. Remove and drain on paper towels.

Fry the Bhature

In a bowl, combine the yogurt, grated cucumber, roasted cumin powder, and salt. Mix well. Garnish with chopped coriander leaves.

Prepare the Raita

In a bowl, combine the sliced onion, chopped tomato, and sliced cucumber. Drizzle with lemon juice and season with salt to taste. Toss well.

Mix the Salad

Chickpeas (canned or soaked and boiled)

Onion, finely chopped

Tomatoes, chopped

Ginger-garlic paste

Green chilies, slit

Cumin seeds

Coriander powder

Garam masala

Fresh coriander leaves, chopped

All-purpose flour (maida)

Baking powder

Warm water

Oil, for frying

Cucumber, grated

Roasted cumin powder

Onion, sliced

Tomato, chopped

Cucumber, sliced

Lemon juice

Heat the oil in a large pot over medium heat.

Heat the Oil

Add the chopped onions, minced garlic, and grated ginger. Sauté until the onions become translucent, about 5 minutes.

If using chicken, add the diced chicken breast and cook until no longer pink, about 5-7 minutes.

Cook Chicken (if using)

Stir in the diced carrots, celery, and potato. Cook for another 5 minutes.

Add Vegetables

Add the vegetable or chicken broth and bring to a boil.

Add Broth

Once boiling, reduce to a simmer and add the curry powder, turmeric, salt, and black pepper. Stir well.

Season the Soup

Let the soup simmer for 20-25 minutes, or until the vegetables are tender.

Stir in the green peas and chopped cilantro. Cook for an additional 5 minutes.

Add Peas and Cilantro

Remove from heat and stir in the lemon juice.

Add Lemon Juice

Serve hot, garnished with additional cilantro leaves if desired.

Garnish and Serve

Onion, chopped

Garlic, minced

Ginger, grated

Carrots, diced

Celery, diced

Potato, diced

Green peas

Vegetable or Chicken broth

Curry powder

Black pepper

Cilantro, chopped

Chicken breast, diced

Cilantro leaves, for garnish

Cut the chicken breasts into strips about 1 inch wide.

Prepare Chicken

In three separate bowls, place the flour in the first bowl, beat the egg in the second bowl, and place the breadcrumbs in the third bowl.

Set Up Breading Station

Dredge each chicken strip in flour, shaking off excess. Dip into the beaten egg, then coat with breadcrumbs.

Bread the Chicken

In a frying pan, heat vegetable oil over medium heat. Fry the chicken tenders for 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.

Fry the Chicken

Sprinkle the cooked chicken tenders with salt and pepper to taste.