One piece of tandoor flavored Naan bread.

Naan

5 Pieces of falafel with Tzatziki sauce (Gluten Free Friendly).

5 Falafel w/ Sauce

Our tender pieces of boneless chicken cooked in a savory red curry sauce on top of one of our signature rices. (Gluten & Dairy Free Options)

Chicken Tikka Korma

A bed of crinkle french fries topped with onion, tomato, lettuce, gyro, feta cheese, and tzatziki sauce.

Loaded Gyro Fries

You choose: Plate w/ Fries, Sandwich Only, Over Rice, or Greek Salad.

FALAFEL

Sweet layered pastry with nuts and honey.

Baklava

Our signature vegetable medley in a curry sauce on top of one of our rices. (Vegan & Gluten Free Options)

Vegetarian Korma

A savory lentil soup made with several spices. (Gluten Free & Vegan).

Lentil Dahl Soup

Chicken Tender Basket

Thinly cut up slices of gyro meat topped with mushroom, peppers, onions, and swiss cheese on a hoagie bread. Served with a side of crinkle-cut french fries.

Gyro Cheesesteak

A layered cake with baklava, caramel, and cheesecake. Served by the slice.

Baklava Cheesecake

Hummus served with naan, greek salad, and potato wedges (Vegan Option).

Hummus Plate

Pita Bread

White basmati rice topped with our cooked and spiced lentils (Gluten Free & Vegan).

Dahl on Rice

Our tender pieces of marinated boneless chicken cooked in a thick yellow curry sauce made with coconut milk on top of one of our signature rices. (Gluten & Dairy Free Options)

Yellow Curry Chicken

Can't decide? Your choice of two of our signature sauces on your choice of rice.

You Pick Two

A stuffed flat bread filled with potatoes, onion, garlic, green onion, cheese and good seasoning (Vegetarian).

Bolani

Our beef meatballs are served in a savory curry sauce on top of one of our signature rices. (Dairy Free Options)

Meatball Korma

Our tender pieces of beef in a savory curry sauce on top of one of our signature rices (Dairy Free Options)

Beef Korma

Six cheese stuffed mozzarella sticks served with a side of tzatziki sauce.

Cheese Sticks

Thickly sliced seasoned potatoes or crinkle cut french fries.

Potato Wedges or Crinkle Fries

Seasoned Rice or white basmati rice (Gluten Free).

Side of Rice

One piece of Naan bread topped with our garlic sauce.

Garlic Naan

GYRO

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate the Yeast

In a large bowl, mix the all-purpose flour and salt.

Combine Dry Ingredients

Once the yeast is activated, add it to the flour mixture along with yogurt and oil. Mix until a dough forms.

Mix Wet Ingredients

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

Let the Dough Rise

Once risen, punch down the dough and divide it into 4 equal portions. Roll each portion into a ball and then flatten it into a teardrop shape.

Shape the Naan

Preheat a tandoor or a cast-iron skillet over high heat. Cook each naan for 1-2 minutes on each side until bubbly and slightly charred.

Cook the Naan

If desired, brush the cooked naan with melted ghee or olive oil and sprinkle with minced garlic and chopped cilantro.

Optional Garlic and Cilantro

All-purpose flour

Active dry yeast

Sugar

Salt

Warm water

Plain yogurt

Olive oil or melted ghee

Garlic (optional)

Cilantro (optional, for garnish)

Soak chickpeas in water overnight or for at least 8 hours. Drain and rinse before using.

Soak Chickpeas

In a food processor, combine soaked chickpeas, parsley, cilantro, garlic, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarse but well combined.

Prepare Falafel Mixture

Shape the mixture into small balls (about 1.5 inches in diameter).

Form Falafel Balls

Heat olive oil in a frying pan over medium heat. Fry the falafel balls for about 3-4 minutes on each side until golden brown and crispy.

Cook Falafel

Chickpeas

Fresh parsley

Fresh cilantro

Garlic cloves

Cumin

Coriander

Baking powder

Black pepper

Olive oil

Cut the boneless chicken into bite-sized pieces and season with salt. Set aside.

Prepare the Chicken

In a large pan, heat the cooking oil over medium heat. Add the chopped onion and sauté until golden brown.

Cook the Onions

Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.

Add Garlic and Ginger

Add the curry powder, ground cumin, ground coriander, turmeric, and red chili powder. Cook for 1 minute to toast the spices.

Spice it Up

Add the seasoned chicken pieces to the pan, stirring to coat them with the spice mixture. Cook for about 5 minutes until the chicken is browned.

Add Chicken

Add the coconut milk to the pan, stirring well. Bring to a gentle simmer and let it cook for 15-20 minutes, or until the chicken is cooked through and the sauce thickens.

Pour in Coconut Milk

Remove from heat and garnish with fresh cilantro. Serve hot over your choice of signature rice.

Garnish and Serve

Boneless chicken breast

Onion, finely chopped

Garlic cloves, minced

Ginger, grated

Coconut milk

Curry powder

Ground cumin

Ground coriander

Turmeric powder

Red chili powder

Cooking oil (coconut or vegetable)

Fresh cilantro, chopped (for garnish)

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Cook the crinkle-cut fries according to package instructions until golden brown and crispy. Drain on paper towels and season with salt to taste.

Fry the Potatoes

On a large serving platter, spread the hot fries as a base. Top with the cooked gyro meat, diced tomatoes, shredded lettuce, sliced red onion, and crumbled feta cheese. Drizzle generously with tzatziki sauce before serving.

Load the Fries

Crinkle-cut French fries

Vegetable oil

Cooked gyro meat (chicken, beef, or lamb)

Tomato, diced

Lettuce, shredded

Red onion, thinly sliced

Feta cheese, crumbled

Tzatziki sauce

Place the dried chickpeas in a bowl and cover them with water. Allow them to soak overnight or for at least 8 hours.

Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, baking powder, salt, black pepper, and olive oil. Blend until the mixture is coarsely ground.

Prepare Mixture

Transfer the mixture to a bowl and add water as needed to help bind the mixture. Form into small balls or patties, about 1.5 inches in diameter.

Form Patties

Heat oil in a deep pan or skillet over medium heat. Fry the falafel balls in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels.

Serve the falafel on a plate with your choice of fries, in a sandwich, over rice, or on a Greek salad.

Serve

Dried chickpeas

Onion

Water

In a bowl, mix the chopped walnuts, granulated sugar, and ground cinnamon until well combined.

Prepare the Nut Filling

Thaw the phyllo dough according to package instructions. Preheat the oven to 350°F (175°C).

Prepare the Phyllo Dough

Brush a 9x13 inch baking dish with melted butter. Lay one sheet of phyllo in the dish and brush with butter. Repeat this process for the first 8 sheets. Sprinkle a layer of the nut mixture (about 1/4 of the mixture) over the phyllo. Continue layering phyllo sheets (8 sheets) followed by nuts until all nuts are used, finishing with 8 layers of phyllo on top.

Assemble the Baklava

Using a sharp knife, cut the baklava into diamond or square shapes. Bake in the preheated oven for about 45-50 minutes until golden brown.

Cut and Bake

While baklava is baking, combine water, honey, and vanilla extract in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes.

Prepare the Honey Syrup

Once the baklava is done, remove it from the oven and immediately pour the hot honey syrup over it. Let it cool completely before serving.

Finish with Syrup

phyllo dough

unsalted butter

chopped walnuts

granulated sugar

ground cinnamon

water

honey

vanilla extract

Rinse the rice under cold water until the water runs clear. Combine rice and 4 cups of water in a pot and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until water is absorbed and rice is tender. Fluff with a fork and set aside.

Cook the Rice

In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Stir in garlic and ginger, and cook for an additional 1-2 minutes.

Sauté the Vegetables

Add cauliflower, carrot, bell pepper, and peas to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.

Add the Veggies

Stir in the korma curry paste, coconut milk, and vegetable broth. Bring to a gentle simmer and cook for another 10-15 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.

Add Sauce

Serve the korma over the cooked rice and garnish with fresh cilantro. Enjoy your delicious Vegetarian Korma!

cauliflower florets

carrot, diced

green peas

bell pepper, diced

onion, finely chopped

garlic, minced

ginger, minced

coconut milk

vegetable broth

korma curry paste

olive oil

salt

black pepper

fresh cilantro, chopped

rice (basmati or jasmine)

In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, garlic, ginger, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Add cumin, coriander, turmeric, and cayenne pepper to the pot. Stir well and cook for another 2 minutes until fragrant.

Add Spices

Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, or until lentils are tender.

Add Lentils and Broth

Stir in the coconut milk and simmer for an additional 5-10 minutes. Season with salt and black pepper to taste.

Add Coconut Milk

Remove from heat, stir in lime juice and chopped cilantro. Serve warm with additional cilantro and lime wedges as garnish if desired.

Finish and Serve

green or brown lentils

onion, chopped

fresh ginger, grated

celery, diced

cumin

coriander

turmeric

cayenne pepper

lime, juiced

In a shallow dish, combine flour, salt, black pepper, garlic powder, and paprika. In another dish, beat the eggs. In a third dish, place the bread crumbs.

Prepare the Chicken Tenders

Dip each chicken tender in the flour mixture, then in the beaten eggs, and finally coat with bread crumbs. Set aside.