Tofu Curry

Chewy wheat bread baked in a clay tandoor.

Tandoori Roti

Homemade Indian cheese curd in a tomato sauce with cream. Served with rice.

Paneer Tikka Masala

Chick peas cooked with tomatoes, ginger, garlic, onion, and spices. Served with rice.

Chana Masala

Customer favorite. Creamed spinach  with homemade cheese.

Saag Paneer

Baked, thin, crunchy and savory dough. Two pieces.

Papadam

Plate

1 x set of disposable utensils (fork and knife).

Utensils

Monster Energy Drink

Bottled Water

Bottled Soft Drink

Canned Soda

Chai

Lassi

Slice of cheesecake. Contains: Egg, Milk, Soy & Wheat. May Contain: Peanuts, Tree Nuts (includes Coconut).

Cheesecake

Gulab Jamun

Kheer

Two chicken entrées and two vegetarian entrées with four naan and two large portions of rice.

Chicken & Vegetarian 4 Dish Special

Two vegetarian entrées with two naan and one large portion of rice.

Vegetarian 2 Dish Special

One chicken entrée and one vegetarian entrée with two naan and one large portion of rice.

Chicken & Vegetarian 2 Dish Special

Any chicken dish includes rice, naan, tandoori chicken, samosa, raita, gulab jamun.

Chicken Platter

Any vegetarian dish includes rice, naan, samosa, gulab jamun, and raita.

Vegetarian Platter

Punjabi-style. A samosa, chick pea curry and a deep-fried bread.

Choley Bhaturey

Tofu Vindaloo

Remove tofu from its packaging and drain. Wrap the block in a clean kitchen towel or paper towels, place on a plate, and weigh down with a heavy pan or a couple of cans for 15 minutes to press out excess water. After pressing, unwrap and cut the tofu into 2–3 cm (3/4–1 in) cubes.

Press and prepare the tofu

Place the cubed tofu in a bowl, toss gently with 1 tablespoon soy sauce. Sprinkle 1 tablespoon cornstarch over the cubes and toss until lightly and evenly coated — this helps create a crisp outer layer when cooked.

Marinate and coat

Heat 1 tablespoon of the vegetable oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer (work in batches if necessary). Cook undisturbed 3–4 minutes per side until golden and lightly crisp, turning to color all sides. Remove browned tofu to a bowl and set aside.

Pan-fry until golden

Finely dice the onion. Mince the garlic and grate the ginger so they are ready to add to the pan.

Prep aromatics

In the same skillet (wipe out any burned bits if needed) or a medium saucepan, heat the remaining 2 tablespoons vegetable oil over medium heat. Add the diced onion and sauté 5–7 minutes until soft and translucent. Add the garlic and grated ginger and cook 30–60 seconds until fragrant. Stir in the curry powder, ground cumin, and turmeric and toast for 30–45 seconds until the spices bloom and smell aromatic (stir constantly to avoid burning).

Sauté aromatics and spices

Add the 2 tablespoons tomato paste and cook 1 minute, stirring to coat the aromatics. Pour in the 400 ml coconut milk and 250 ml vegetable stock, scraping any browned bits from the bottom of the pan. Add 1 tablespoon brown sugar and the optional 1/2 teaspoon chili flakes. Bring the mixture to a gentle simmer.

Build the sauce

Reduce heat to low and simmer the sauce uncovered 8–10 minutes to meld flavors and slightly reduce. Taste and season with salt and pepper. Gently fold the reserved pan-fried tofu into the simmering curry and heat through 2–3 minutes.

Simmer and combine

If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, then slowly whisk the slurry into the simmering curry. Simmer 1–2 minutes until the sauce thickens and becomes glossy. Adjust seasoning if necessary.

Thicken if needed

Remove the curry from heat. Stir in 2 tablespoons fresh lime juice. Sprinkle chopped cilantro over the curry.

Finish and garnish

Serve the tofu curry hot over steamed rice or with naan. Offer extra lime wedges and chili flakes at the table for additional heat and acidity.

Serve

firm or extra-firm tofu

soy sauce (for tofu marinade)

vegetable oil (total)

cornstarch (for light coating)

vegetable oil (included in total above)

yellow onion

garlic

fresh ginger, grated

curry powder

ground cumin

ground turmeric

tomato paste

coconut milk (full-fat or light)

vegetable stock or water

brown sugar or palm sugar

chili flakes (optional)

salt

black pepper

cornstarch

water (for cornstarch slurry)

fresh lime juice

fresh cilantro (coriander), chopped

optional steamed rice or naan

Put the warm water (about 100–110°F / 38–43°C) in a small bowl, stir in the sugar, then sprinkle the instant yeast on top. Let sit undisturbed for 5–7 minutes until foamy. (If the yeast does not foam, discard and use fresh yeast.)

Activate yeast

In a large mixing bowl combine the whole wheat flour and salt; whisk briefly to distribute the salt evenly.

Mix dry ingredients

Make a well in the center of the flour. Add the yogurt and vegetable oil, then pour in the foamy yeast-water. Using a spoon or your hand, bring the mixture together until a shaggy dough forms.

Combine wet and dry

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic and slightly tacky. Add small dustings of flour only as needed to prevent sticking; avoid making the dough dry.

Knead the dough

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rest in a warm place for 45–60 minutes, or until roughly doubled in size.

First rise (proof)

Punch down the dough gently and turn it onto a lightly floured surface. Divide into 6 equal pieces (about 70–80 g each for 3 cups flour). Roll each piece into a smooth ball, cover with a damp towel and let rest 10 minutes (this relaxes the gluten and makes rolling easier).

Divide and rest

If using a clay tandoor: ensure it is fully heated to high temperature (tandoor should be very hot). If using home methods: preheat a heavy-duty cast-iron skillet or tawa over medium-high heat, or preheat your oven broiler and place a pizza stone or inverted baking sheet on the top rack to heat.

Preheat cooking surface

Lightly dust a work surface and rolling pin with the reserved flour. Take one dough ball and press to flatten with your fingertips into a small disc. Roll gently from the center outward into a 6–7 inch (15–18 cm) round, keeping the thickness even (slightly thicker than a typical naan). Lift and dust off excess flour as needed.

Shape the rotis

Wet the back of the rolled roti with a little water (use thumb dipped in water) to help it stick. Wearing a heat-resistant glove, slap the roti onto the inner wall of the hot tandoor. It should cling and begin to cook immediately. After ~20–45 seconds the roti will puff and develop light charred spots; remove with a metal hook or long tongs, brush immediately with ghee, and keep warm in a covered container. Repeat with remaining balls.

Tandoor method (preferred)

Place the rolled roti on the hot cast-iron skillet. Cook for 30–45 seconds until bubbles appear and the underside has brown spots. Flip and cook the other side 20–30 seconds. Using tongs, hold the roti directly over an open gas flame for a few seconds so it puffs and gets light char marks; alternatively, place the partially cooked roti under a very hot broiler for 20–40 seconds to puff. Remove and brush with ghee.

Stovetop + open-flame finish (home alternative)

If no open flame, cook a little longer on the skillet: press gently with a towel or spatula to encourage pockets to form; cook each side until golden brown spots appear, then brush with ghee when done.

Skillet-only alternative

Stack the finished rotis in a container lined with a clean kitchen towel to keep them warm and soft. Serve immediately or within an hour for best chewiness.

Whole wheat flour (atta)

Instant dry yeast

Warm water

Salt

Plain yogurt (full-fat)

Vegetable oil

Sugar

Whole wheat flour (for dusting)

Ghee or melted butter (for brushing)

Pour 2000 ml full-fat milk into a large heavy-bottomed saucepan. Bring to a gentle boil over medium heat, stirring occasionally to prevent scorching.

Heat milk

When the milk comes to a boil, reduce heat to low. Add 45 ml lemon juice (or vinegar) gradually while stirring gently. The milk will begin to curdle and separate into curds and whey. If separation is incomplete, add another 1 tbsp lemon juice and stir.

Curdle milk

Line a large sieve with cheesecloth and place over a bowl. Pour the curdled milk through the cloth to collect curds. Rinse the curds briefly under cold running water to remove any lemon taste. Gather cloth edges, squeeze gently to remove excess whey.

Strain curds

Tie the cloth with the curds and press under a weighted pan for 45–60 minutes to form a firm block. For a firmer paneer, press longer. After pressing, unwrap and cut into 2–3 cm cubes (approximately 350 g finished paneer).

Press paneer

In a bowl whisk together 200 ml plain yogurt, 30 ml ginger-garlic paste, 15 ml Kashmiri chili powder, 15 ml coriander powder, 5 ml cumin powder, 0.5 tsp turmeric, 1 tsp garam masala, 1 tsp crushed kasuri methi, 15 ml lemon juice, 15 ml oil and 1 tsp salt until smooth.

Prepare marinade

Gently fold 350 g cubed paneer into the marinade until well coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for better flavor).

Marinate paneer

Heat a non-stick skillet or grill pan over medium-high heat with 1 tbsp oil. Arrange marinated paneer cubes in a single layer (wipe off excess marinade if very wet). Pan-fry for 2–3 minutes per side until golden and slightly charred at edges. Alternatively, bake at 200°C (400°F) on a lined tray for 12–15 minutes, turning once. Set aside on a plate.

Cook marinated paneer

In a heavy skillet or saucepan, heat 30 ml oil (or ghee) over medium heat. Add 1 tsp cumin seeds, 1 bay leaf, 1 cinnamon stick, 2 cardamom pods and 2 cloves. Sizzle 30 seconds until fragrant.

Temper whole spices

Add 2 cups finely chopped onion and a pinch of salt. Sauté on medium heat for 8–10 minutes, stirring occasionally, until onions turn golden brown and caramelized.

Cook onions

Add 15 ml ginger-garlic paste and cook 1–2 minutes until the raw smell disappears. Stir in 1 tsp red chili powder (optional), 5 ml coriander powder, 0.5 tsp garam masala and 1 tsp sugar; cook 30 seconds.

Add ginger-garlic and spices

Add 700 g chopped tomatoes and 1 tsp salt. Cook on medium-low heat, stirring occasionally, for 10–12 minutes until tomatoes break down and oil begins to separate. If using an immersion blender, blend the mixture to a smooth or slightly coarse puree in the pan. (Alternatively transfer to a blender and puree; return to the pan.)

Cook tomatoes

Add 200 ml water and bring to a gentle simmer. Cook 5 minutes to adjust consistency — the sauce should be thick but saucy. Taste and adjust salt and sugar.

Simmer sauce

Gently add the pan-fried marinated paneer cubes into the simmering sauce. Stir carefully to coat the paneer without breaking cubes. Simmer 5–7 minutes on low so paneer soaks some flavor.

Add paneer

Reduce heat to low and stir in 120 ml heavy cream and 15 ml butter. Heat through 2 minutes without boiling. Crush 0.5 tsp kasuri methi between your palms and sprinkle into the curry, then stir.

Finish with cream and butter

Taste and adjust seasoning (salt, sugar, chili). Turn off heat. Scatter 2 tbsp chopped fresh cilantro over the curry. Serve with lemon wedges on the side for squeezing just before eating.

Rinse 1.5 cups basmati rice under cold water until the water runs clear to remove surface starch. Optional: soak the rinsed rice in water for 15–20 minutes, then drain.

Rinse and soak

In a pot bring 3 cups water to a boil. Add 0.5 tsp salt and 1 tsp oil or ghee. Add drained rice, stir once, cover tightly and reduce heat to low. Cook gently for 12–15 minutes until water is absorbed and rice is tender.

Cook rice

Turn off heat and let rice rest, covered, for 5 minutes. Fluff with a fork before serving.

Rest and fluff

Full-fat milk

Fresh lemon juice (or white vinegar)

Cheesecloth or thin muslin

Plain yogurt (thick)

Ginger-garlic paste

Kashmiri red chili powder

Coriander powder

Cumin powder

Turmeric

Garam masala

Kasuri methi (dried fenugreek leaves)

Lemon juice

Pressed homemade paneer (from above)

Vegetable oil or ghee

Butter

Cumin seeds

Bay leaf

Cinnamon stick

Green cardamom pods

Cloves

Onion, finely chopped

Fresh tomatoes, chopped (or canned crushed tomatoes)

Red chili powder (optional)

Water

Heavy cream (or double cream)

Kasuri methi (dried fenugreek leaves), crushed

Fresh cilantro (coriander), chopped

Lemon wedges

Basmati rice (uncooked)

Oil or ghee

Rinse 1.5 cups dried chickpeas under cold water until water runs clear. Transfer to a large bowl, cover with at least 3 times the volume of fresh water (about 6 cups), stir in 0.25 tsp baking soda if using, and soak 8–12 hours or overnight. (This step is required for dried chickpeas; if using canned chickpeas, skip soaking and adjust cooking step.)

Soak chickpeas

Drain and rinse the soaked chickpeas. Place them in a large pot and add about 6 cups fresh water. Bring to a vigorous boil over high heat, skim any foam, then reduce heat to a simmer. Cook uncovered for 45–60 minutes until the chickpeas are tender but still hold their shape. During the last 10 minutes of cooking, add 1 tsp salt. Test a few; they should mash easily between your fingers. Reserve about 1–2 cups of the cooking liquid, then drain the chickpeas and set both chickpeas and the reserved liquid aside.

Cook chickpeas

Finely chop the onion, mince the garlic, grate the ginger, and chop/slit the green chili (if using). Measure spices so they are ready to add.

Prepare aromatics and spices

Heat 2 tbs vegetable oil in a heavy skillet or wide saucepan over medium heat until shimmering. Add 1 tsp cumin seeds, 1 bay leaf and 1 cinnamon stick. Sizzle for 20–30 seconds until fragrant, being careful not to burn the cumin.

Add the chopped onion and sauté over medium heat, stirring occasionally, for 8–10 minutes until the onion is softened and starts to turn golden-brown at the edges. This step builds the base flavor of the masala.

Cook onion

Add the minced garlic, grated ginger and slit green chili. Cook 1–2 minutes until fragrant. Then stir in 1 tsp ground coriander, 1 tsp ground cumin, 0.5 tsp turmeric and 1 tsp paprika (or Kashmiri chili). Cook while stirring for about 30–60 seconds to bloom the spices (they will become aromatic).

Add garlic, ginger and spice powders

Add 2 cups chopped tomatoes and 1 tbs tomato paste (if using). Stir and bring to a simmer. Reduce heat to medium-low and cook 8–12 minutes, stirring occasionally, until the tomatoes break down and the oil starts to separate from the mixture. If the mixture looks too dry, add 2–3 tbs of the reserved chickpea liquid.

Simmer tomatoes

Add the cooked chickpeas to the tomato-onion masala along with about 1–2 cups of the reserved chickpea cooking liquid (start with 1 cup — add more for a looser gravy). Stir to combine and bring to a gentle simmer.

Add chickpeas

Simmer uncovered for 15–20 minutes on low-medium heat, stirring occasionally, until the sauce thickens to your desired consistency and the chickpeas soak up the flavors. If you prefer a thicker sauce, remove about 1/2 cup of the cooked chickpeas, mash them roughly with the back of a spoon, then stir back into the pot to thicken the gravy naturally.

Simmer to meld flavors

Stir in 1 tsp garam masala and taste; add up to an additional 1/2 tsp salt if needed. Cook 1–2 more minutes to integrate the final spices.

Finish seasoning

Remove from heat and stir in 1 tbs fresh lemon juice and 0.25 cups chopped cilantro. Adjust acidity and salt to taste. Garnish with a little more cilantro before serving.

Rinse 1.5 cups basmati rice under cold water until the rinse water runs clear to remove surface starch. Optionally soak the rice in cold water for 20 minutes, then drain — this yields longer, fluffier grains.

Rinse and (optional) soak rice

In a medium saucepan, bring 2.75 cups water to a boil with 0.5 tsp salt and 1 tsp oil/ghee. Add the drained rice, stir once, return to a simmer, then reduce heat to low and cover tightly. Cook undisturbed 12–15 minutes until the water is absorbed and the rice is tender.

Remove from heat and let the rice rest, covered, for 8–10 minutes. Uncover and gently fluff with a fork. Serve warm alongside the chana masala.