Now open for outdoor dining. Call for reservation +1 917-261-4902, Hours Of Operation: 11:30 AM to 11:00 PM


Papri Chaat
Chick Peas Served with chopped Cucumber, Covered with Yogurt and Sweet-n-Sour

House Green Salad

Aloo Tikki
Dep Fried Potato Cutlet

French Fries

Onion Bhajji/Veg Pakora

Baigan Bhajii


Banana Pakora

Assorted Indian Vegetable Platter
Includes Onion Bhajji, Veg Pakora and Samosa

Soup Mulligatawny
Traditional Soup made from Lentils and Tomatoes, Delicately Flavored

Sabzi Ka Shorba/Vege Soup
Traditional Vegetable Soup made from Lentils and Tomatoes, Delicately Flavored

Chicken Tikka

Chicken Kebab

Lamb Tikka

Fish N Chips

Shrimp Pakora

Keema Naan

Choley/Chana Bhajee with Poori

Fresh Shrimp
Shrimp Cooked in Bengal Fashion Served with Poori


Mango Chutney (Sweet and Sour)

Mango or Lemon Pickle (Hot and Spicy)

Whipped Yogurt and Chopped Cucumber garnished with Herbs and Mild Spices

Plain Yogurt


Weekdays only 11:30 AM till 03:00 PM Except Saturday, Sunday & Holidays

Mix Vegetable Curry

Chana Masala

Saag Paneer

Paneer Masala

Chicken Curry

Lamb Curry

Goat Curry with Bone

Shrimp Curry

Chicken Tikka

Lamb Tikka

Tandoori Chicken

Chicken Tikka Masala


Paneer Masala
Fried Cottage Cheese cooked with cream and Almond in Spiced Flavored Sauce

Saag Paneer
Fried Cottage Cheese cooked with cream and Almond in Spiced Spinach (Saag) Sauce

Chana Masala
Chick Peas cooked in flavored Spiced Sauce with green chili, cilantro and garam masala

Mattar Paneer
Fried Cottage Cheese cooked with Green Peas and tastefully blended

Mix Vegetable Curry
Daily Fresh Vegetables with Mild Spice Flavored Sauce

Aloo Matar Gobhi
Potatoes, Green Peas and Cauliflower cooked in Delicate Spices

Bhindi Masala
Okra cooked in herbs and Indian spices

Mushroom Saag
Mushroom and spinach cooked in Spice Flavored Sauce

Vegetable Kurma
Chunks of Vegetable Saut�ed in light spiced Flavored Sauce

Vegetable Malai
Mushroom and spinach cooked in Spice Flavored Sauce

Tadka Daal/Daal Makhani
Yellow Lentils cooked in traditional Indian Style


Chicken Tikka Masala
Chicken tikka/ chunks of chicken marinated in spices and yogurt, baked in a tandoor oven, in a delicately spiced creamy orange colored curry sauce. There are multiple claims to its place of origin, including the Punjab region of India and Glasgow in Scotland. It is among the United Kingdom's most popular dishes, leading a government minister to claim in 2001 that it was "a true British national dish"

Chicken Curry/Murgh Kari
Chicken stewed in onion and tomato-based sauce, flavored with ginger, garlic, chili peppers and a variety of spices, including turmeric, cumin, coriander, cinnamon and cardamom. Chicken curry is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean.

Chicken Do Piaza
In Hindi do means two and piaza refers to onions - hence the origin of the name of this dish, which has prominent flavors of onion. A dry curry but great with Naan or basmati rice. According to the legend the dish was created when a courtier of Mughal emperor from Afghanistan Akbar Mullah Do Piaza accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad, India.

Chicken Vindaloo
An Indian curry dish from Western India, the region of Goa and the surrounding Konkan. A "vindaloo", a standard element of Indian cuisine derived from the portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade"). The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of layers of meat and garlic, and soaked in wine.

Chicken Korma
Chicken cooked with cream and Almonds in sweet spices

Chicken Malai
A warm creamy curry with chicken simmered in a gravy of tomato puree, yogurt, butter and cream garnished with kasoori methi. Ingredients include cardamom, garam masala, black pepper, onion, ginger, green chilly and coriander.

Chicken Madras
A flavorful fairly hot Indian chicken curry from southern region of India. The spices are complementary to the savory flavors and include garlic, onion, garam masala, coriander, black peppercorns fresh curry leaves, and the final addition of fresh coriander.

Chicekn Dhansak
Dhansak is a popular Indian curry, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking Chicken with a mixture of lentils and vegetables. "Dhan" is Persian/Urdu for "seed"- referring to grains or legumes; "Sak" (or the derived Hindi/Urdu term "Saag" which means vegetable greens.

Chicken Karahi
Chicken stew prepared in a karahi including tomato and green-chilli base, ginger, cumin seeds, cardamom and garam masala. Chicken karahi is a popular late-night meal in Indian cuisine, usually consumed with butter or garlic naan. A karahi (also kadai or korai)is a thick, circular and deep cooking-pot similar in shape to a wok that originated in the Indian subcontinent.

Chicken Jalfrezi
Jalfrezi (also jhal frezi, zalfrezi, jaffrazi, and many other alternative spellings) is a type of Indian Chinese cuisine. Involves frying marinated pieces of meat, fish or vegetables in oil and spices to produce a dry, thick sauce.


Goat Curry
Whilst formerly served mainly at weddings and other celebrations, goat curry or mutton curry is now most eaten curry in India as goat is a comparatively low fat red meat. In Britain, the carnivals in St Pauls, Bristol, London & other Caribbean cultural events will usually have curry goat available as well as other regional foods. This dish has spread through out the Caribbean & also the Caribbean diaspora in North America and Britain. Interestingly a variation of this

Rogan Josh
Rogan Josh (also Roghan Josh or Roghan Ghosht) is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Includes braised lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices cloves, bay leaves, cardamom and cinnamon. The dish was originally brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine.

Lamb/Goat Madras
Medium hot Lamb or Goat cooked in South Indian Style

Lamb/ Goat Vindaloo
Highly spiced Lamb or Goat in tangy sauce with potato

Lamb/Goat Kadai
Lamb or Goat stew prepared in a karahi including tomato and green-chilli base, ginger, Cumin seeds, cardamom and garam masala

Lamb/Goat Subzi
Medium/hot Lamb or Goat cooked with spinach, green peas, curli flower,mushroom & chick peas


Biryani (pronounced, also known as biriyani or biriani, is a South Asian mixed rice dish. It is popular throughout the subcontinent and among the diaspora from the region. Biryani is made with spices, rice, and meat. The word "biryani" is an Urdu word derived from the Persian language, ("birinj", the Persian word for rice ), which was used as an official language in different parts of medieval India, by various Islamic dynasties.

Banarasi Pulao/Veg Biryani
Distinct Flavored Basmati Rice cooked with fresh vegetables and & with an aroma of Saffron

Chicken Biryani
Classic Mughlai biryani cooked with flavored, delicately marinated chicken in Basmati Rice

Goat Biryani
Delicately flavored goat in Indian Basmati Rice with ginger, garlic, turmeric, red chili, cumin, coriander powder, onion and tomato.

Lamb Biryani
Delicately flavored lamb, yoghurt, garlic, ginger, chilli, garam masala, turmeric, chilli powder, Cardamom

Shrimp Biryani
Basmati Rice cooked with shrimp prepared by layering spices and cooked until done.


Fish Masala
Salmon cooked in a delicately prepared Spices

Shrimp Curry
Fresh Shrimp with Spiced Flavored Sauce

Shrimp Vindaloo
Fresh Shrimp Cooked in a hot spicy Madras Style

Shrimp Subzi
Fresh Shrimp Cooked with fresh vegetables, spinach, cauliflower & chick peas in a thick spiced flavored sauce


Vegetarian Special
Soup, Mattar Paneer, hana Saag, Daal Mix Vegetable Curry, Rice, Poori, Raita & Kheer

Non-Vegetarian (Meat) Special
Soup, Tandoori Chicken, Lamb Saag, Chicken Korma, Rice, Naan, Raita & Kheer

Seafood Special
Fish Masala, Shrimp Saag, Crab Bhuna Rice, Naan, Raita & Kheer



Tandoori Naan

Tandoori Roti

Aloo Naan

Aloo Parantha

Onion Kulcha

Garlic Naan


Peshawari Naan


Soda (Coke/Diet Coke, Pepsi, Sprite, Ginger Ale)

Iced Tea

Juice (Orange, Mango, Cranbury,Apple)


Mango Lassi

S. Pellegrino



Special Kheer


Gulab Jamon

Mango Ice Cream

Newyork Sales Tax 8.875% and 15% Gratuity added to all bills. 18% Gratuity added to party of six or more guests. No checks accepted.



Tandoori Chicken
Spring Chicken Marinated in Yogurt and Freshly Ground Spices Cooked in Clay Oven (Tandoor)

Chicken Tikka
Fillet of Chicken Marinated in Spices Subtly Flavored with Spices and Cooked in Clay Oven (Tandoor)

Lamb Tikka
Lamb Cubes Cooked in Herbs and Spices in Clay Oven (Tandoor)

Lamb Chop
Tender Lamb Rib Chops Cooked in Herbs and Spices

Seekh Kabab
Ground Lamb/Chicken with spices Cooked in Clay Oven (Tandoor)

Shrimp Tandoori
Fresh Shrimp Marinated in Spices Subtly Flavored with Spices and Cooked in Clay Oven (Tandoor)

Fish Tikka
Salmon Tikka Marinated in Spices Subtly Flavored with Spices Cooked in Clay Oven (Tandoor)

Fish Tandoori
Red Sniper whole fish Marinated in Spices Subtly Flavored with Spices Cooked in Clay Oven (Tandoor

Mix Tandoor Grill
Includes Chicken Tikka, Lamb Kebab, Shrimp Tandoori, Tandoori Chicken & Lamb Tikka


148 W 49th Street Newyork , NY 10019



+1 917-261-4902


Monday-Sunday: 11.30am to 11.00pm