Portland, OR
Made with fermented lentil and rice flour.
Crepe stuffed with vegetable curry.
Crepe made with moong bean flour, onions, and chilies.
Garbanzo beans cooked with tomatoes, onions, and spices.
Two flour patties stuffed with potato and green peas.
Dosas are crepes made with a variety of lentil flours, stuffed with vegetable curry. Served with sambar and coconut chutney and tomato chutney. Can be made vegan by request.
Made with fermented lentil and rice flour.
Crepe stuffed with vegetable curry.
Crepe made with moong bean flour, onions, and chilies.
Crepe made with moong bean flour and stuffed with vegetable curry.
Four deep-fried pastries made with lentil flour and sambar.
Made with fermented lentil and rice flour.
For a la carte. Served with rice or plain naan.
Garbanzo beans cooked with tomatoes, onions, and spices.
Lentils made with spinach and tomatoes.
Potatoes and cauliflower cooked with special spices.
Eggplant cooked with tomatoes, onions, and spices.
Potatoes, carrots, and peas—dry and mild.
Potato, peas, and mild spices.
Pakoras are veggies coated with chickpea batter and fried.
Two flour patties stuffed with potato and green peas.
Cauliflower sautéed with ginger, garlic, and Manchurian sauce.
No description available.
No description available.
No description available.
A sampler of all the above.
No description available.
No description available.
No description available.
Mixed vegetable with basmati rice.
No description available.
No description available.
Served with curry sauce and raita.
Mixed vegetables cooked with basmati rice.
Tossed salad with cucumbers and house dressing.
Tandoori dishes are cooked in clay pots on skewers.
No vegan options.
No vegan options.
For a la carte. Served with rice or plain naan.
No vegan options.
Curry is made with a special blend of coriander, turmeric, fenugreek, cloves, ginger, red pepper, black pepper, and other spices cooked at high heat and blended for perfection of a creamy hot sauce.
No vegan options.