Brunch Specials

DRINKS

BLOODY MARY (11)

With black pepper and Indian chili infused vodka

TEQUILA LIMEADE (12)

White tequila with fresh lime, sprite

Entrees

OCRA CHICKEN DOSA GF (12) a light, crisp south indian sourdough crepe made from rice & black lentils cooked on a flat grill and topped with crispy ocra & tandoor chicken , served with sambar—a tamarind lentil broth—and homemade coconut chutney BOMBAY BURGER Contemporary Dish (12) ground new zealand lamb with a mix of spices, spicy onion chutney and fresh cilantro on a housemade naan flatbread, served with our daily salad

CHICKEN TIKKA GF Pakistan Influence (13) with basmati rice and a house salad or soup

LAMB SHANK ROGANJOSH GF Persian Influence (20) Lamb shank, slow-cooked in a sauce of saffron, garam masala and blend of chilies

VEGETABLE PORIYAL GF Specialty of Kerala (13) Assorted vegetable sautéed with coconut and spices served with daal and rice

LUNCH SPECIALS

It is our pleasure to bring the flavors of India’s many regions to the Hudson Valley so you can explore both traditional dishes and our inventive creations. — Chaminda & Shiwanti Widyarathna, Proprietors

We offer a selection of favorite dishes from our dinner menu as well as our chef’s unique suggestions for lunch.

WATERCRESS SALAD GF Contemporary Dish (9) with quail eggs, paneer cheese and roasted seeds 

BOMBAY BURGER Contemporary Dish (11) ground new zealand lamb with a mix of spices, spicy onion chutney and fresh cilantro on a housemade naan flatbread, served with our daily salad

SALAD DOSA V GF Contemporary Dish (9) a traditional light, crisp south indian sourdough crepe made from rice & black lentils cooked on a flat grill and topped with tomato & pomelo salad, served with sambar—a tamarind lentil broth—and homemade coconut chutney

GREEN DOSA V GF South Indian (11) traditional crepe stuffed with sauteed spinach, tomatoes and fresh curry leaves, served with sambar—a tamarind lentil broth—and homemade coconut chutney

CHICKEN TIKKA MASALA GF British Influence (12) tandoori grilled boneless chicken in a tomato cream sauce with mild spices, served with basmati rice and a house salad

SAAG PANEER GF Specialty of Punjab (11) chopped spinach cubes of homemade cheese simmered in a creamy sauce of ginger, turmeric, coriander and cumin, served with basmati rice and our daily salad

STARTERS

VEGETABLE SAMOSA V South Indian Style (8) indian pastry stuffed with vegetables

LASUNI GOBI V Chinese Influence (9) crispy cauliflower with special tomato sauce

BOTI KEBAB GF Specialty of Andra Region (11) chunks of lamb marinated in ginger and garlic for 24 hours and grilled in our tandoor oven

ANDRA CHILI CHICKEN ! GF Andra Region (9) boneless chicken in a spicy sauce of ginger and garlic with fresh green peppers

TANDOORI PLATTER GF Northern India (12) assorted chicken and homemade lamb sausage grilled in our tandoor oven

CALAMARI Specialty of Goa (11) crisp fried calamari in a tamarind sauce

PALAK CHAAT AV Contemporary Dish (9) crisp fried spinach leaves topped with sev (crisp noodles), chopped onions and fresh tomatoes drizzled with cilantro & mint chutney, tamarind sauce, and yogurt

SOUPS & SALADS

WATERCRESS SALAD GF Contemporary Dish (9) with quail eggs, paneer cheese and roasted seeds 

MANGO SALAD V Contemporary Dish (8) curried chickpeas, cauliflower and spinach 

KERALA SALAD GF Specialty of Kerala (7) chopped cucumber, peppers and tomato with a dressing of yogurt and mild spices

SALAD DOSA V GF Contemporary Dish (9) crisp rice lentil crepe with tomato & pomelo salad

MULLIGATAWNY SOUP GF British Influence (6) pureed vegetables & lentils drizzled with yogurt

TOMATO RASAM V GF South Indian (6) spicy tomato soup with flavors of ginger and garlic

POULTRY

we serve 100% organic chicken

CHICKEN TIKKA MASALA GF British Influence (19) tandoori grilled boneless chicken in a tomato cream sauce with mild spices 

MURGH SHAHI KORMA GF North India (18) tandoori grilled boneless chicken braised in a light sauce of ground cashews, almonds and spices 

CHICKEN TIKKA GF Pakistani Influence (20) tandoori grilled boneless chicken breast served dry in a 24-hour marinade of yogurt and mild spices, with grilled vegetables (local, pasture-raised)

RAJASTHAN MURGHI GF Rajastani (19) boneless chicken in a sauce of tomatoes, ginger, garlic and garam masala with dried red chilies

KODI VEPPUDU ! GF Andra Region (18) boneless chicken dry cooked with Hyderabad sauce,a thick sauce of peanuts, ginger, garlic and red onion

TANDOORI CHICKEN GF Classic Indian (20) tandoori grilled chicken on the bone, served dry in a 24-hour marinade of yogurt with ajwain and fenugreek leaves, with grilled vegetables (local, pasture-raised)

CHICKEN CHETTINAD ! GF Chettinad (19) boneless chicken in a yogurt sauce made from coconut and toasted black peppercorns with a mix of hand-ground dark-roasted spices

CHICKEN BIRYANI GF Bombay Region (18) saffron basmati rice, scented with rosewater, turmeric, cardamon, star anise, and cinnamon, mixed with curried boneless chicken

SEAFOOD

GOAN FISH CURRY GF Goan Specialty (21) cubed halibut in a sauce of coconut milk, tamarind, sesame seeds, green chilies and Indian spices

SHRIMP MALAI KEBAB GF North Indian (22) tandoori grilled jumbo prawns served dry, marinated in saffron and yogurt, served with grilled vegetables

MACHILI TANDOOR GF House Specialty (27) tandoori grilled sea bass filet served dry with indian spices and grilled vegetables

SHRIMP MAPAS GF Specialty of Kerala Region (22) jumbo prawns in a coconut tamarind sauce with turmeric, ginger, and other spices

JHINGA JALFREZI GF British Influence (22) jumbo prawns in a thick and spicy ginger, turmeric tomato sauce with sweet red peppers and fresh cilantro