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The “Tandoor” is used for tandoori meat preparation and baking tandoori breads. It is an earthenware pot which is about four feet deep. The upper half slopes inward thus presenting an opening about a foot in width. It is fired and heated with charcoal. The tandoori preparations tend to have a unique, ‘earthy’ taste about them’.

Since the medieval ages India has been the cradle of vegetarianism therefore, it is not surprising to find the choicest and most delicious vegetable preparations. Even the humblest of vegetables are coaxed into a rare delicacy and can take their place at the most lavish dinner table.

Extra charge for all white meat.

BIRYANI is a delectable variation of rice preparation and is a Mughlai specialty. Note: In case you want us to add Almonds, Cashews, and Raisins please let us know.

Indian breads are unique unto themselves. They have no counterpart in English or continental cookery. Unlike the breads of Western origin, Indian breads are not all leavened. Tandoori roti is baked in the tandoor, and is most popular in Punjab due to the fact they are real delicious if consumed while still hot. Breads are all buttered on top. Please let us know if you want them otherwise.

These are special drinks prepared from yogurt and fruit juice.