Lunch Menu |
|
SMALL PLATES / APPETIZERS |
|
|
|
|
|
|
|
| TANDOORI ASPARAGUS: Marinated in garlic, lemon juice and spice including paprika, cumin and cardamom, served with yogurt-cashew-sourcream sauce |
$ 6.00
|
|
|
|
|
AJANTA SPECIALS
|
|
| TANDOORI SCALLOPS: Fresh dayboat scallops, marinated in yogurt and spices and roasted in tandoor oven, served with yogurt-cahsew-tamarind sauce |
$ 7.00
|
| TANDOORI CHICKEN CHAAT: Chicken pieces marinated, grilled in tandoor oven, shredded and then tossed with oil, lime juice, red onions, cilantro, ginger, and spices |
$ 4.50
|
| TANDOORI PORTOBELLO MUSHROOMS*: Marinated and grilled in tandoor oven |
$ 5.00
|
|
POPULAR STANDARDS
|
|
| GREEN SALAD: Organic greens, cherry tomatoes, and cucumbers tossed in our house vinaigrette, flavored with cumin and paprika, sprinkled with crunchy potato noodles |
$ 4.00
|
| DAAL SOUP: A lentil soup, made with mung beans |
$ 3.50
|
| TANDOORI CHICKEN TENDERS: Marinated boneless chicken grilled in tandoor |
$ 4.00
|
| TANDOORI CHICKEN WINGS: Marinated and grilled in tandoor oven |
$ 4.00
|
| KHUMB ALU TIKKI: Cakes made with potatoes, breadcrumbs and shiitake mushrooms |
$ 4.00
|
| VEG. SAMOSA: Deep fried pastries filled with mildly spiced potatoes and peas |
$ 4.00
|
| VEG. PAKORA: Sliced cauliflower, eggplant, and zucchini dipped in chickpea batter and fried |
$ 4.00
|
| CHICKEN SAMOSA: Deep fried pastries filled with mildly spiced chicken |
$ 4.50
|
| PAPADAM : Indian lentil wafers, served with mint-cilantro sauce (2 per order) |
$ 2.50
|
|
*Available as a lunch entrée |
|
|
LUNCHES | |
Served with Basmati rice and a side dish of spinach and potatoes (with non-veg lunches) or chickpeas (with veg lunches) . Dishes can be ordered very mild, mild/low medium, medium, high medium or hot. |
|
|
|
|
| NEW THIS MONTH | |
| DAKSHINI GOSHT: Boneless Colorado lamb pieces cooked in a sauce made with onions, tamarind, almonds, coconut milk, and spices including fenugreek and cumin (south India) |
$ 9.00
|
| CHICKEN PISTACHIO KORMA: Boneless chicken pieces simmered in a sauce made with onions, tomatoes, yogurt, cashews, pistachios, cream, garlic and spices (Uttar Pradesh) |
$ 7.50
|
| MIXED VEGETABLE KOFTA: Kofta balls made with potatoes,
peas, cauliflower, carrots and breadcrumbs, served in a creamy curry sauce
enriched with ground cashews (Uttar Pradesh) |
$ 6.50
|
|
|
|
| MANGALORE CHICKEN CURRY: Boneless chicken pieces cooked in a sauce made with onions, garlic, lemon juice, coconut, and spices including fenugreek and mustard seeds (Karnataka) |
$ 7.50
|
| LAMB DO PYAZA: Cubed Colorado boneless leg of lamb
simmered in a sauce made with onions, ginger, and spices, served topped
with caramelized onions (Delhi) |
$ 9.00
|
| METHI MACHI: Catfish fillet pieces saute'ed and then cooked in a sauce made with tomatoes, onions, fenugreek herb, ginger, garlic, lime juice, cilantro, dill, and spices (Sind) |
$ 8.50
|
| SCALLOP CURRY: Fresh dayboat scallops cooked in a sauce made with coconut milk, onions, garlic, tomatoes, lime juice, curry leaves and spices including coriander and turmeric (Kerala) |
$ 11.00
|
| ANDHRA SHRIMP CURRY: Shrimp, shelled and deveined, cooked in a thick sauce made with onions, ginger garlic, coconut, coriander, cumin, mango powder, chiles and peppercorns (Andhra Pradesh) |
$ 9.00
|
| NAWABI TARKARI BIRIYANI: Rice and mixed vegetables (cauliflower, peas, green beans, carrots) cooked together with spices, topped with caramelised onions, nuts and raisins (Hyderabad) |
$ 6.50
|
| BABY SQUASH MEDLEY: Baby squash medley (zucchini,
summer squash and yellow squash), peas and paneer cheese cooked in a curry
sauce made with tomatoes, garlic, onions and spices |
$ 6.50
|
| SABZI RANGARANG: Cauliflower, green beans, broccoli,
carrots and peas, simmered in a sauce made with onions, tomatoes, garlic,
spices and coconut milk (Maharashtra) |
$ 6.50
|
| BADAL JAAM: Slices of eggplant pan fried, brushed with home made tomato sauce, spiced with mango powder, black rock salt and served topped with thickened yogurt sauce (Lucknow) |
$ 6.50
|
| BHEH, KHUMBI AUR MATAR: Lotus root, shiitake mushrooms, and peas cooked with caramelized onions, ginger, garlic and spices including mango powder, turmeric and coriander (Sind) |
$ 6.50
|
|
|
|
| TANDOORI CHICKEN TIKKA: Boneless chicken breast pieces marinated in yogurt, ginger, garlic, paprika, lemon juice, and spices, roasted in tandoor oven (Punjab) |
$ 8.00
|
| TANDOORI FISH: Fresh ling cod or mahi mahi fillet pieces, marinated, grilled in tandoor oven |
$ 10.00
|
| LAMB BOTI KABOBS: Boneless Colorado lamb kabobs, marinated, grilled in tandoor |
$ 10.00
|
| LAMB RIB CHOPS: Marinated in yogurt and spices, grilled in tandoor |
$ 10.00
|
|
|
|
| CHICKEN MAKHANWALA: Marinated boneless chicken breast pieces cooked in Tandoor oven and then simmered in a creamy curry sauce |
$ 8.00
|
| CHICKEN TIKKA MASALA: Marinated boneless chicken breast pieces simmer in a thick, spicy sauce made with onions, tomatoes, yogurt, ginger, garlic and spices |
$ 8.00
|
| SAAG CHICKEN: Boneless chicken cooked with pureed spinach, garlic, cream, and spices |
$ 7.50
|
| LAMB KORMA: Boneless Colorado cubed lamb in a creamy curry sauce, with nuts |
$ 9.00
|
| KADHAI GOSHT: Boneless Colorado lamb cooked in a thick, spicy sauce, with nuts |
$ 9.50
|
| SAAG PANEER: Pureed spinach and cubes of paneer cheese cooked with spices |
$ 6.50
|
| NAVRATTAN KORMA: Mixed vegetables and paneer cheese in a creamy curry sauce* |
$ 6.50
|
| *Available in non-dairy version **Biriyanis do not include additional rice. |
|