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

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

Hummus Plate

One piece of tandoor flavored Naan bread.

Naan

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

5 Falafel w/ Sauce

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

Meatball Korma

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

Lentil Dahl Soup

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

GYRO

Pita Bread

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

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

Vegetarian Korma

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

Dahl on Rice

FALAFEL

Thickly sliced seasoned potatoes or crinkle cut french fries.

Potato Wedges or Crinkle Fries

Chicken Tender Basket

Sweet layered pastry with nuts and honey.

Baklava

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

Bolani

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

Baklava Cheesecake

One piece of Naan bread topped with our garlic sauce.

Garlic Naan

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

You choose: Plate w/ Fries, Sandwich Only, Over Rice, or Greek Salad (Gluten & Dairy Free Options).

CHICKEN SHAWARMA

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

Seasoned Rice or white basmati rice (Gluten Free).

Side of Rice

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

Loaded Gyro Fries

Cut the boneless chicken breast into bite-sized pieces. Season with salt, black pepper, and 1 tablespoon of yellow curry powder. Let it marinate for at least 30 minutes.

Prepare the Chicken

In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then add the minced garlic and grated ginger, cooking for an additional minute.

Cook the Vegetables

Add the marinated chicken pieces to the skillet and cook until they are browned on all sides, about 5-7 minutes.

Add Chicken

Stir in the remaining yellow curry powder, sliced bell pepper, and carrot. Pour in the coconut milk and bring the mixture to a simmer. Cook for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.

Add Curry and Coconut Milk

Serve the yellow curry chicken over signature rice and garnish with chopped fresh cilantro.

Serve

Boneless chicken breast

Coconut milk

Yellow curry powder

Vegetable oil

Onion, chopped

Garlic cloves, minced

Ginger, grated

Bell pepper, sliced

Carrot, sliced

Salt

Black pepper

Fresh cilantro, chopped

Signature rice (white or brown)

Warm naan bread in a skillet or microwave before serving.

Warm the Naan

Naan bread

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

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

Olive oil

In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, chopped onion, salt, pepper, and cilantro. Mix well until fully combined.

Prepare the Meatballs

Shape the mixture into small meatballs, about 2.5 cm in diameter. Place them on a tray.

Form Meatballs

In a large skillet, heat vegetable oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from skillet and set aside.

Cook Meatballs

In the same skillet, add ginger, curry powder, and tomato paste. Stir for 1-2 minutes until fragrant.

Make the Korma Sauce

Pour in the coconut milk and water, stirring to combine. Add the cooked meatballs back into the skillet. Simmer for 15-20 minutes, until meatballs are cooked through and sauce has thickened.

Combine Sauce and Meatballs

Serve the meatballs and korma sauce over your choice of signature rice.

Ground beef

Breadcrumbs

Garlic, minced

Onion, finely chopped

Pepper

Cilantro, chopped

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.

Sauté the Vegetables

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

vegetable broth

coconut milk

onion, chopped

garlic, minced

fresh ginger, grated

carrot, diced

celery, diced

cumin

coriander

turmeric

cayenne pepper

salt

black pepper

fresh cilantro, chopped

lime, juiced

In a large mixing bowl, combine the ground lamb, ground beef, minced garlic, finely chopped onion, oregano, cumin, salt, and pepper. Mix well until all ingredients are thoroughly combined.

Prepare the Meat

Form the meat mixture into patties or logs. Heat a skillet over medium-high heat and cook the patties for about 4-5 minutes on each side until fully cooked. Alternatively, you can grill them.

Cook the Meat

In a bowl, mix the tzatziki sauce with finely chopped cucumber, salt, and pepper. Adjust seasoning to taste.

Prepare the Tzatziki Sauce

Warm the pita bread on a skillet or in the oven. Layer the cooked meat, lettuce, tomato, and cucumber on the pita. Drizzle with tzatziki sauce and sprinkle feta cheese on top.

Assemble the Gyro

Plate the gyros with a side of fries, rice, or as a Greek salad option. Enjoy your meal!

Ground Lamb

Ground Beef

Garlic Cloves

Onion

Oregano

Tzatziki Sauce

Lettuce

Tomato

Cucumber

Fries

Rice

Feta Cheese

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

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Add the olive oil and the activated yeast mixture into the flour.

Mix Ingredients

Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.

Knead Dough

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

First Rise

Punch down the dough and divide it into 4 equal pieces. Roll each piece into a ball and then flatten into a disc about 1/4 inch thick.

Shape Pitas

Cover the discs with a damp cloth and let them rise for another 30 minutes.

Second Rise

Preheat the oven to 475°F (245°C). Place the discs on a baking sheet and bake for about 5-7 minutes, or until they puff up and are lightly browned.

Bake Pitas

Remove from the oven and let cool on a wire rack. Serve warm or at room temperature.

Cool and Serve

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

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 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.