Indian Grill Restaurant Online Ordering Menu

Triangular puffed pastry stuffed with mashed potatoes, green peas, carrots, and mildly spiced herbs.

Fresh sliced onion fritters prepared with chickpea flour, whole coriander, onions, and other spices.

Homemade Indian cheese cubes breaded with chickpea flour and deep-fried in vegetable oil.

Sautéed chickpeas with grilled onion, ginger, roasted garlic, cubed tomatoes, and herbs.

65 is a spicy, deep-fried dish originating from South India. marinated with garlic & ginger; then stir-fried and slightly sautéed with green chili, mixed bell pepper, grilled onion, and Slightly add special homemade 65 sauce.

65 is a spicy, deep-fried dish originating from South India. marinated with garlic & ginger; then stir-fried and slightly sautéed with green chili, mixed bell pepper, grilled onion, and Slightly add special homemade 65 sauce.

65 is a spicy, deep-fried dish originating from South India. marinated with garlic & ginger; then stir-fried and slightly sautéed with green chili, mixed bell pepper, grilled onion, and Slightly add special homemade 65 sauce.

Crispy thin lentils flatbread.

Triangular puffed pastry, spiced with paach-foron. Stuffed with minced chicken, sweet corn, & potatoes.

Deep-fried chicken tenders served with mango and mint sauces.

Lamb sheek kabab wrapped in plain flatbread with onion, cilantro, and spices.

Chicken sheek kabab wrapped in plain flatbread with onion, cilantro, and spices.

Chicken party wings marinated in special ‘Tandoori’ sauce, grilled in clay ‘Tandoori’ oven, and topped with Chef’s special spicy Tandoori sauce.

Chicken party wings fried and topped with Chef’s special spicy curry sauce.

Fluffy hand-rolled deep-fried poori bread stuffed with shrimp in creamy coconut-based sauce.

Mini crispy poori stuffed with mashed potatoes, onions, chickpeas, and spiced water.

Mini crispy poori stuffed with chopped onions, beans, yogurt, and cilantro.

Mini crispy poori stuffed with chopped onions, beans, yogurt, and cilantro.

Potato cubes cooked with special chaat masala, onions, tomatoes, and cilantro and topped with sauces.

A spicy potato pancake (Aloo Tikki) topped with vatana beans, onions, cilantro, and sauces.

Flour crisps and spiced vatana beans topped with mint, yogurt, and tamarind sauces with herbs and spices.

Vegetable samosas cut into pieces and served with spicy vatana beans and topped with sauces.

Crispy peeled shrimp mixed with onions, cucumbers, green bell peppers, tomatoes, a special Bombay chaat masala, and cilantro.

Crispy chicken slices mixed with onions, cucumbers, green bell peppers, tomatoes, a special Bombay chaat masala, and cilantro.

Flour crisps & spiced vatana beans mixed with ground Chicken; topped with mint, yogurt & tamarind sauces with herbs and spices.

Deep-fried gluten-free and vegan Bengali style potato croquette.

Consists mainly of potatoes, vatana beans, and onions and topped with additional diced chilies or grated boiled eggs and served with sauces.

Bengali lentil fritters.

Eggplant slices dipped in gram flour batter before being either fried or deep-fried in oil.

Ground chicken breast ball marinated with garlic ginger, cilantro, and baked, then pan-fried.

Chicken soup cooked with coconut milk and mild spices.

Coconut milk cooked with methi leaves (fenugreek) and medium spices.

Mushrooms cooked with coconut milk and Indian herbs.

Lentils cooked with celery, carrots, onions, with mild spices.

Chicken stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese Chili sauce and spices.

Tilapia stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese Chili sauce and spices.

Shrimp stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese Chili sauce and spices.

Chicken stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese Manchurian sauce and spices.

Tilapia stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese Manchurian sauce and spices.

Shrimp stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese Manchurian sauce and spices.

Gobi stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese Chili sauce and spices.

Paneer stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese Chili sauce and spices.

Tofu stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese Chili sauce and spices.

Gobi stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese Manchurian sauce and spices.

Paneer stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese Manchurian sauce and spices.

Tofu stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, and a special Indo-Chinese Manchurian sauce and spices.

Chicken slices marinated in yogurt, garlic, ginger, and Chef's special spices and cooked in creamy sauce with mixed fruits.

Chicken cooked with mangoes in a sweet and sour curry sauce.

Lamb shank cooked with thick brown curry sauce with fresh garlic, ginger, tomatoes, onions, and green peppers.

Goat legs (Paaya) cooked with special Paaya spices. The paaya gravy is created by sautéed onions and garlic where a number of curry-based spices are added to the meat and bones with a garnish of fresh diced ginger and cilantro.

Boneless white meat chicken marinated in a blend of yogurt and mild tandoori spices, then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste, and our chef's special Masala sauce.

Lamb marinated in a blend of yogurt and mild tandoori spices, then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste, and our chef's special Masala sauce.

Peeled shrimp marinated in a blend of yogurt and mild tandoori spices, then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste, and our chef's special Masala sauce.

Dark meat chicken marinated in a blend of yogurt and very mild tandoori spices, then baked in clay oven and cooked with cream and our chef's special spices, garnished with dried methi leaves (fenugreek) and butter.

Lamb cooked in a medium curry sauce with mixed pickles, onions, tomatoes, and cilantro.

Goat on-the-bone cooked in a medium curry sauce with mixed pickles, onions, tomatoes, and cilantro.

Chicken, lamb, and shrimp prepared with Chef's special curry spices.

Indian's favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic, and ginger. Also prepared with special curry spices. Your choice of Chicken, Lamb, Goat, Shrimp, Salmon, Tilapia, or Oxtail.

East and West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and planet Bombay secret spices. Your choice of Chicken, Lamb, Shrimp, Salmon, or Tilapia.

East Indian's favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions, and green peppers. Your choice of Chicken, Lamb, Goat, Shrimp, Salmon, Tilapia, or Oxtail.

Madras is renowned for the best vegetarian food in the country, meat-based recipes such as this one are also extremely popular. This particular recipe is a contribution by the area's small Muslim community. Cooked in fairly hot spices with cilantro & tomatoes. Your choice of Chicken, Lamb, Goat, Shrimp, Salmon, or Tilapia.

Vindaloo is Goa's most famous export but its origins are in fact Portuguese. In the 16th century when Portuguese traders embarked on their long voyage to India, they carried pork preserved in vinegar, garlic, and black pepper. The word "Vin" comes from vinegar and "Aloo" is derived from "Alho", the Portuguese word for garlic, cooked in hot spices with potatoes. Your choice of Chicken, Lamb, Goat, Shrimp, Salmon, Tilapia, or Oxtail.

With lashings of onions, dopiaza's popularity is timeless. In the Hindi language "Do" means two and "Piaaz" is onion. Hence the popular belief that the word refers to the use of twice the amount or two different types of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar's courtier, Mullah Dopiaza, prepared with lots of onions & bell peppers. Your choice of Chicken, Lamb, Goat, Shrimp, Salmon, or Tilapia.

The korai or karahi is a cooking pot like a Chinese wok except that it has two curved handles instead of one long one. So the name is really a style of stir-fry cooking. This dish has an excellent flavor using many Bangladeshi ingredients. It is a traditional Bangladeshi recipe cooked with slices of onion & green pepper, five spices, garlic, ginger, tomatoes, and cilantro. Your choice of Chicken, Lamb, Goat, or Shrimp.

About 13 centuries ago, a small group of Persians fled their country to avoid religious persecution and landed in the state of Gujarat. They became known as Parsis and they adopted Gujarati as their language; they developed a Parsiversion, which is slightly different from the local form. In native Gujarati, "Dhan" means wealth, but in Parsi Gujarati it means rice and "Sak" is vegetables. Prepared with sweet & sour curry sauce, touch of caramelized basmati rice & lentils. Your choice of Chicken, Lamb, Goat, or Shrimp.

The city of Hyderabad in Andhra Pradesh has a rich heritage of Mogul cuisine. It was here the last Mogul emperors retired before finally handing over power to the Nizam dynasty. But the original recipe of Kurma comes from Delhi, the center of Mogul cuisine. Kurma is a rich and creamy style mild curry sauce cooked with yogurt, cream, cashew nuts, pineapple, and pure homemade butter. Chicken, Lamb, Goat, Shrimp, Salmon, or Tilapia.

Surrounded by the snow-capped Himalayas, Kashmir is popularly known as the Switzerland of the East. The state is renowned for its rich culinary heritage and this aromatic dish is one of the simplest among the region's rich repertoire. Kashmir is mild curry sauce cooked with slices of banana, cashews, pineapple, cream, and pure homemade butter. Your choice of Chicken, Lamb, Goat, or Shrimp.

Popular North Indian and Pakistani meat dish derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word "Passande" or "the favorite one", which refers to the prime cut of meat traditionally used within: marinated with yogurt, garlic, ginger, and chef special spices and cooked with almonds, cream, and slices of pineapple. Choice of Chicken, Lamb, Goat, or Shrimp.

Created by an Indian chef during the British Raj. The dish originated in Calcutta where the East India Company was established as an important trading post by the British. Marinated with yogurt, garlic, ginger, and special East Indian spices then cooked with onions, tomatoes, and green peppers. Your choice of Chicken, Lamb, Goat, or Shrimp.

Garden fresh spinach cooked with garlic, tomatoes, onion, and other Indian spices. Your choice of Chicken, Lamb, Goat, or Shrimp.

Assorted vegetables with carrots, green peas, cauliflower, green beans, zucchini, chickpeas, etc.

Mixed vegetables prepared in a special tomato buttery cream sauce with "methi leaves" (fenugreek).

Mixed vegetables cooked in a light yellow cream sauce with Chef's special selection of herbs.

"Ponir" (homemade cheese) cooked in a light yellow cream sauce with Chef's special selection of herbs.

Cauliflower florets sautéed with grilled onion, tomatoes, and ginger in mildly spiced "Tandoori sauce".

Cauliflower florets & potatoes sautéed with grilled onion, turmeric, ginger, garlic, and cumin in a mild sauce.

Potatoes with skinless puréed roasted "Begoon" (eggplant) with garlic, onion, tomatoes, and Chef's special blend of spices.

Green peas & "Aloo" (potatoes), paneer sautéed in a curry sauce with grilled onion, turmeric, ginger, garlic, and cumin.

"Masoor Daal" (lentils) and "Aloo" (potatoes) cooked with turmeric, tomatoes, onions, and topped with roasted garlic.

"Masoor Daal" (lentils) cooked with turmeric, tomatoes, onions, and topped with roasted garlic.

Fresh sliced mushrooms with grilled onion, turmeric, ginger, garlic, cubed tomatoes, and herbs.

Sliced mushrooms & chopped spinach cooked with garlic, onion, tomatoes, and special blend of herbs.

Sautéed chickpeas (garbanzo beans) with grilled onion, turmeric, ginger, garlic, cubed tomatoes, and herbs.

Eggplant cooked with garlic, onion, tomatoes, bell peppers, and Chef's blend of herbs and spices.

Green peas & homemade "Ponir" (cheese) prepared in a special creamy tomato sauce with "methi leaves (fenugreek).

Fresh sliced "Bhindi" (okra) sautéed with ginger, garlic, tomatoes, grilled onion, and other spices.

Chopped spinach cooked with roasted garlic, onion, tomatoes, and chef's special blend of herbs.

Chopped spinach & "Aloo" (potatoes) cooked with roasted garlic, onion, and tomatoes.

Chopped spinach prepared in a delightfully light cream sauce with cubed "Ponir" (cheese).

East and West Bengal's favorite coconut-based curry with medium spices. Tofu cubes cooked in coconut milk, onions, garlic, coconut paste, and Chef's special spices.

Tofu cooked with eggplant, tomatoes, green peppers, onions, cilantro, and "methi leaves" (fenugreek).

Tofu marinated in a blend of yogurt and mild tandoori spices then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste, and our chef's special Masala sauce.

South Indian style hot and sour curry sauce. Tofu cooked in hot spices with potatoes, tomatoes, onions, and cilantro.

Chickpeas cooked with tofu and onions in a light Masala sauce.

Tofu cooked in a medium curry sauce with mixed pickles, onions, green peppers, tomatoes, and cilantro.

Chicken breasts marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in "Tandoori oven".

Chicken leg quarters marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in "Tandoori oven".

Lamb cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in "Tandoori oven".

Minced lamb spiced with ginger, herbs, and onions and grilled with bell peppers and grilled onion.

Peeled shrimp marinated in special sauce made with yogurt, lemon juice, grilled in "Tandoori oven".

An assortment of Tandoori specialties including four different Tandoori items: Chicken Tandoori, Chicken Tikka, Lamb Tikka, and Shrimp Tandoori.

Firm tofu cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in "Tandoori oven".

Ponir cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in "Tandoori oven".

Cauliflower marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in "Tandoori oven".

Potato cubes (Aloo) marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in "Tandoori oven".

Basmati rice dish with sweet mixed dried fruits.

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Specialty biriyani with seasoned chicken 65. Slightly spicy.

Unleavened white flour hand-rolled flatbread fresh baked in "Tandoori Clay Oven" with a touch of butter.

Naan bread stuffed with shredded mozzarella cheese, chopped onion, and chopped cilantro.

Naan bread topped with minced garlic.

Naan bread stuffed with mozzarella cheese.

Naan bread stuffed with chopped green chili and chopped cilantro.

Naan bread stuffed with chopped onion.

Naan bread with mixed dried fruits.

Combination of 3 Naans: Plain, Garlic, and Peshawari Naan.

Hand-rolled flatbread fried with butter in a skillet.

Hand-rolled flatbread stuffed with mashed potatoes and fried with butter in a skillet.

Soft hand-rolled flatbread baked on the skillet.

Sponged pastry in flavored syrup.