India Bistro

Potatoes and peas cooked in tomato onion gravy and exotic spices.

Nine kinds of mixed vegetables cooked with spices and tomato sauce.

Vegan. Cauliflower and potatoes cooked with a hint of spice, garlic/ginger paste, onions, and tomatoes.

Whole eggplant baked in tandoor, mashed, and seasoned with herbs and spices.

Okra sautéed with fresh tomatoes, ginger, garlic, onions, and spices.

Vegan. Garbanzo beans cooked with cubes of potatoes, ground onions, and spices. True Punjabi-style.

Passion of Punjab fresh spinach and mustard greens puréed with ginger, garlic, and ground spices.

Aromatic curry cooked with tangy onion and tomatoes, white vinegar, ginger, garlic, and potatoes.

Mixed vegetables stir-fried in tomatoes and onion gravy consisting of bell pepper, broccoli, ginger, garlic, and onion.

A traditional dish from Goa made with coconut milk, ginger, garlic, exotic spices, mustard seed, onions, and herbs.

Puréed garbanzo beans with fresh cilantro. Served with plain naan.

Indo-Chinese appetizer made of cauliflower that is sautéed in Manchurian sauce.

Lentil flour battered fried fritters.

Eggplant smoked in a clay oven, puréed, and served with plain naan.

Two deep-fried pastries with mild spices, potatoes, and peas.

Basmati rice made with a selection of seasonal vegetables. Garnished with nuts and rice.

Saffron-flavored rice cooked with peas and spices.

Whole wheat bread baked in the tandoor.

Buttered whole wheat bread baked in the tandoor.

Three big potato patties made with Indian spices. Served with channa masala and mint and tamarind chutney.

Two pieces of homemade samosa mashed and mixed with channa masala, yogurt, mint sauce, and tamarind sauce.

Medley of fresh onions, tomatoes, cucumbers, cauliflower, carrots, and bell peppers in house vinaigrette.