Hello little India

Veg Ki Bahar

• Achari Aloo

  Potato made with pickle & other spices

  • per person15,00 $

• Aloo Gobi

  Cauliflower & potatoes cooked with tomato, onion, herbs & spices garnished with fresh coriander

  • per person14,00 $

• Aloo Mutter

  • per person16,00 $

• Baigan Bharta

  An eggplant specialty baked over an open flame, mashed then sauteed with onions, tomato, garlic, ginger, & spices. Garnished with fresh coriander

  • per person14,00 $

• Bhindi Masala

  Fresh okra, cooked with onions, ginger, garlic, tomatoes & spices

  • per person14,00 $

• Chana Masala

  • per person16,00 $

• Daal Kabila

  All kinds of lentils are mixed and cooked with whole dry Kashmiri red chilies to add needed spiciness and colors, this is one of the most healthiest dal prepared in a traditional way

  • per person15,00 $

• Daal Tadka

  Mixed lentils cooked with fresh herbs & spices, sauteed in butter & garnished with fresh coriander

  • per person14,00 $

• Malai Kofta

  Cheese vegetable balls cooked in a creamy tomato & onion sauce with almonds, cashews & raisins

  • per person17,00 $

• Mixed Vegetables

  Assorted vegetables mixed with herbs & spices

  • per person16,00 $

• Mutter Paneer Masala

  • per person16,00 $

• Paneer Jalfrezi

  Fresh homemade cottage cheese cooked with fresh vegetables, tomatoes and exotic Indian spices

  • per person14,00 $

• Paneer Tikka Masala

  Fresh homemade cottage cheese cooked in a rich creamy tomato sauce with exotic Indian spices

  • per person15,00 $

• Shahi Navratan Korma

  Nine fresh garden vegetables cooked in a creamy sauce with almonds, cashews, raisins & spices

  • per person16,00 $

• Shahi Paneer Kofta

  Homemade cheese cubes cooked in a creamy sauce with almonds, cashew, raisins & spices

  • per person16,00 $

• Vegetable Mango

  Variety of vegetables cooked with ginger, onion, garlic & mango sauce

  • per person16,00 $

Shaan E Hyderabadi Biryani

• Chefs Special Biryani21,00 $

  Chef's Special Biryani contains Basmati rice sauteed in butter cooked with shrimp, chicken, lamb, tomatoes, almonds, cashews, raisins & garnished with fresh coriander

• Chicken Biryani21,00 $

  Hyderabadi biryani is a form of Biryani, from Hyderabad, India. It is prepared in the form of kachay gosht ki biryani and dum ki biryani. Biryani is considered to be a dish of Indian origin, more prominently considered to be a dish of Nizam (Ruler of state of Deccan). South India has more varieties of Biryani than any other part of the subcontinent. Hyderabadi Biryani was originated as a blend of Mughlai and iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad state. Hyderabadi Biryani is also a stable part of Pakistani cuisine due to its exotic flavor and aromatic taste. It is served with Baigan ka Salan and Dahi ki Chutney

• Lamb Biryani19,00 $

  Hyderabadi biryani is a form of Biryani, from Hyderabad, India. It is prepared in the form of kachay gosht ki biryani and dum ki biryani. Biryani is considered to be a dish of Indian origin, more prominently considered to be a dish of Nizam (Ruler of state of Deccan). South India has more varieties of Biryani than any other part of the subcontinent. Hyderabadi Biryani was originated as a blend of Mughlai and iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad state. Hyderabadi Biryani is also a stable part of Pakistani cuisine due to its exotic flavor and aromatic taste. It is served with Baigan ka Salan and Dahi ki Chutney

• Prawn Biryani19,00 $

  Hyderabadi biryani is a form of Biryani, from Hyderabad, India. It is prepared in the form of kachay gosht ki biryani and dum ki biryani. Biryani is considered to be a dish of Indian origin, more prominently considered to be a dish of Nizam (Ruler of state of Deccan). South India has more varieties of Biryani than any other part of the subcontinent. Hyderabadi Biryani was originated as a blend of Mughlai and iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad state. Hyderabadi Biryani is also a stable part of Pakistani cuisine due to its exotic flavor and aromatic taste. It is served with Baigan ka Salan and Dahi ki Chutney

• Vegetarian Biryani15,00 $

  Hyderabadi biryani is a form of Biryani, from Hyderabad, India. It is prepared in the form of kachay gosht ki biryani and dum ki biryani. Biryani is considered to be a dish of Indian origin, more prominently considered to be a dish of Nizam (Ruler of state of Deccan). South India has more varieties of Biryani than any other part of the subcontinent. Hyderabadi Biryani was originated as a blend of Mughlai and iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad state. Hyderabadi Biryani is also a stable part of Pakistani cuisine due to its exotic flavor and aromatic taste. It is served with Baigan ka Salan and Dahi ki Chutney

Mutton Shop

• Bhuna Hua Gosht19,00 $

  Roasted lamb with spices, onions & other ingredients

• Lamb Jalfrezi18,00 $

  Boneless lamb cooked with onion, bell peppers, tomatoes, fresh vegetables & Indian spices

• Lamb Mango19,00 $

  Boneless lamb cooked in onion, ginger, garlic herbs with mango sauce & spices

• Lamb Mughlai18,00 $

  Juicy pieces of lamb cooked in special tomato sauce, fresh mushroom, herbs, spices & cream

• Lamb Tikka Masala8,00 $

  Clay oven roasted Lamb cooked in a mild creamy tomato sauce

• Rogan Josh23,00 $

  A specialty of Kashmir, Lean lamb pieces cooked in yogurt & a blend of fragrant spices

Karahi Se Garma Garam

• Butter Chicken16,00 $

  Boneless dark chicken roasted in a clay oven & then cooked in a creamy tomato sauce

• Chicken Jalfrezi15,00 $

  Boneless chicken pieces cooked with bell peppers, tomatoes, fresh vegetables and exotic Indian spices

• Chicken Mango17,00 $

  Boneless chicken cooked with onions, ginger, garlic, herbs & spices in a mango sauce

• Special Chicken by Chef19,00 $

  Marinated with sauce & special spices and served

• Chicken Tikka Masala16,00 $

Shahi Khan E Khaas

• Chicken Korma17,00 $

  The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma

• Chicken Makhni15,00 $

  Makhni means buttery and contains tomatoes, cream, butter and yogurt. This is a postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s

• Chicken Malabar Masala16,00 $

  Mangalore is a port city in the southern Indian state of Karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too

• Chicken Saag15,00 $

  Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years

• Chicken Vindaloo16,00 $

  A "vindaloo", a standard element of Indian cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade") A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices

• Corn Saag15,00 $

  Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years

• Fish Korma19,00 $

  The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma

• Fish Malabar Masala18,00 $

  Mangalore is a port city in the southern Indian state of Karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too

• Fish Vindaloo16,00 $

  A "vindaloo", a standard element of Indian cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade") A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices

• Lamb Korma19,00 $

  The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma

• Lamb Makhni18,00 $

  Makhni means buttery and contains tomatoes, cream, butter and yogurt. This is a postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s

• Lamb Malabar Masala18,00 $

  Mangalore is a port city in the southern Indian state of Karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too

• Lamb Saag18,00 $

  Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years

• Paneer Korma15,00 $

  The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma

• Paneer Makhni15,00 $

  Makhni means buttery and contains tomatoes, cream, butter and yogurt. This is a postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s

• Shrimp Korma17,00 $

  The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma

• Shrimp Makhni18,00 $

  Makhni means buttery and contains tomatoes, cream, butter and yogurt. This is a postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s

• Shrimp Malabar Masala18,00 $

  Mangalore is a port city in the southern Indian state of Karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too

• Shrimp Saag18,00 $

  Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years

• Shrimp Vindaloo18,00 $

  A "vindaloo", a standard element of Indian cuisine derived from the Portuguese carne de vinha d' alhos (literally "meat in garlic wine marinade") A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices

• Vegetable Makhni15,00 $

  Makhni means buttery and contains tomatoes, cream, butter and yogurt. This is a postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s

• Vegetable Malabar Masala15,00 $

  Mangalore is a port city in the southern Indian state of Karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too

• Vegetable Saag15,00 $

  Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years

• Vegetable Vindaloo15,00 $

  A "vindaloo", a standard element of Indian cuisine derived from the Portuguese carne de vinha d' alhos (literally "meat in garlic wine marinade") A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices

• Vegetables Korma15,00 $

  The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma

Garam Garam Tandoor Se

Variety of rotis (Bread)

• Cheese Naan7,00 $

  Leavened white flour bread topped with fresh home-made cheese, then baked in a Tandoor

• Garlic Naan6,00 $

  Leavened white flour bread topped with fresh garlic & coriander and baked in Tandoor

• Kashmiri Naan7,00 $

  Leavened white flour bread stuffed with raisins, almonds, coconut, cherry, fennel seeds & baked in a Tandoor

• Naan5,00 $

  Leavened white flour bread baked in our Tandoor

• Onion Kulcha5,00 $

  Leavened white bread baked stuffed with onions & baked in our Tandoor

• Punjabi Paratha5,00 $

  Multi-layered whole wheat bread, cooked with butter on a griddle

• Tandoori Roti4,00 $

  Whole wheat bread baked in Tandoor

Fish or Shrimp Bhandar

• Fish Curry18,00 $

  Chunks of fresh catfish cooked in a spicy curry sauce & garnished with fresh coriander

• Fish Jalfrezi18,00 $

  Chunks of fresh catfish cooked with onions, ginger, garlic, bell peppers, tomatoes, fresh vegetables & exotic Indian spices

• Goan Shrimp Curry18,00 $

  Shrimp cooked in coconut milk, onions, tomatoes & tamarind

• Shrimp Curry18,00 $

  Juicy shrimp cooked in a spicy curry sauce & garnished with fresh coriander

Basmati Ki Sugandh

Basmati plain rice, zeera rice, pickles, etc

• Dahi Ki Chutney2,75 $

• Janam Janam Ka Saath5,00 $

  Fresh Salad

• Mango Chutney4,00 $

• Mixed Pickle3,00 $

• Papadams3,00 $

• Plain Yogurt4,00 $

• Raitha4,00 $

  A refreshing yogurt sauce with shredded cucumber & mint

• Rice4,00 $

• Zeera Rice7,00 $

Chatpati Shuruaat

Starters / Appetizers

• Amritsari Fish8,00 $

  Pieces of catfish coated with chickpea batter & deep-fried, Served with Chutney

• Chicken Pakora7,00 $

  Boneless tender pieces of chicken, dipped in chickpea batter & deep-fried, Served with Chutney

• Harey Bharey Pakorey7,00 $

  Fresh cut vegetable fritters (served with chutney)

• Hyderabadi Chicken 6510,00 $

  8 Boneless pieces of chicken, Hyderabadi 65 Masala, Cornflour in dipped chick pea batter added with eggs & deep-fried (Served with Red Chutney)

• Lamb Marg Soup17,00 $

  This marag recipe is juicy, spicy, rich and perfect to consume in winter evenings or breakfasts with roti or naan. It is basically a royal hyderabadi dish which is quite popular in hyderabad. It is prepared with milk, cashews, almonds, saffron, cream, ginger and garlic paste

• Lentils Soup6,00 $

• Papdi Chaat8,00 $

  Crisp fried dough wafers known as papdi, along with boiled chick peas, boiled potatoes, yogurt and tamarind chutney topped with chaat masala

• Tomato Soup6,00 $

• Vegetable Samosa8,00 $

  Served traditionally with channa masala, chopped onions, cilantro leaves smothered with sweet chutney + chilled light yogurt

Aap Ke Muh Me Ghee Shakkar

Sweets and Desserts

• Badam Kheer7,00 $

  Thick creamy dessert with a rich almond base

• Dahi Ka Meetha5,00 $

  Home-made sweetened yogurt prepared with Mango pulp

• Gulab Jamun7,00 $

  Condensed milk & homemade cheese balls deep fried in butter w/ syrup

• Mango / Pistachios Ice Cream7,00 $

  Homemade ice cream made with mangoes & fresh cream sweetened to perfection

• Punjabi Kulfi7,00 $

  Exotic Ice Cream made from India with saffron, almonds & nuts

• Rasmalai7,00 $

  Homemade cheese, dumpling soaked in saffron milk with nut & raisin