Beverages Southern Specialties Indo-Chinese Entrees Desserts Vegetarian Entrees Tandoori Entrees Appetizers Non-Vegetarian Entrees Sides & Bread Soups & Salads Biriyani Entrees         Beverages   Soft Drinks One Thirty-Five Coke, Diet Coke, Sprite. Iced Tea One Thirty-Five Mango Juice Two Seventy-Five Mango Lassi Two Ninety-Five Sweet Lassi Two Fifty Salt Lassi Two Twenty-Five Chai Spiced Tea Two With milk. Coffee or Tea One Seventy-Five Madras Coffee Two         Desserts   Mango Melt Four Soft Mango cheese cake topped with chocolate syrup and a cherry. Gulab Jamoon Two Fifty Small rolls made with milk and wheat flour and soaked flavored syrup. Gulab Jamoon with Ice Cream Three Ninety-Five Gulab Jamoon topped with vanilla ice cream and a cherry. Mango Kulfi Three Traditional Indian Ice cream. Rasamalai Four Cheese Dumpling in creamy sauce. Rice Pudding Two Fifty Rice cooked with vermicelli and tapioca in milk.   Ice Creams: Mango  Three Ninety-Five Vanilla  Three Chocolate  Three         Appetizer Most dishes can be prepared mild or hot.  Please specify.   1. Pakoras Four Twenty-Five Dipped in mildly spiced batter and deep fried. Choose from: Onion, Spinach or Mixed - (Onions, Spinach, Potato & Eggplant). 2. Chat Papdi Four Twenty-Five Tortilla chips, potatoes and garbanzo beans topped with yogurt dressing, tamarind sauce and authentic Indian spices. 3. Chilli Paneer Five Ninety-Five Homemade cheese cubes sauteed with hot chillies. 4. Cut Mirch Five Ninety-Five Chilli bajjis refried and sprinkled with oregano, peanut powder, onions, and lemon. 5. Gobi Manchuria Five Ninety-Five Batter fried cauliflower sauteed with onions, red chillies and spices. 6. Mushroom Manchuria Five Ninety-Five Mushrooms sautéed with onions, red chillies in a Munchurian sauce. 7. Mushroom 65 Five Ninety-Five Mushrooms marinated in yogurt with spices and deep fried. 8. Vegetable Samosa Four Crispy deep fried pattles with potato and pea filling. 9. Tandoori Vegetable Grill Six Ninety-Five Tandoori grilled cheese cubes, bell pepper, tomatoes and Onions. A vegetarian delight. 10. Chilli Chicken Five Ninety-Five Boneless chicken sautéed with hot chillies and onions. 11. Chicken Manchuria Five Ninety-Five Boneless chicken sautéed with onions, red chillies in Manchurian sauce. 12. Chicken Sangrila Five Ninety-Five Boneless chicken sautéed in a spicy sauce and garnished with curry leaves and cashew nuts. 13. Chicken 65 Five Ninety-Five Chicken pieces marinated in yogurt with spices and deep fried. 14. Lemon Chicken Five Ninety-Five Boneless chicken sauteed in a spicy lemon sauce and flavored with gin. 15. Chicken 555 Five Ninety-Five Boneless chicken sauteed with dry red chillies in a three spice sauce. 16. Pepper Chicken Five Ninety-Five  Boneless chicken sauteed in pepper sauce and garnished with curry leaves and cashew nuts. 17. Tandoori Combo Platter Six Ninety-Five Tandoori oven baked boneless chicken, boneless lamb, and ground lamb. 18. Masala Grilled Fish Six Fifty Fish fillets marinated with spices and  grilled.         Soups & Salads   19. Rasam Two Spicy soup with tomatoes, onions and tamarind. 20. Sambar Two Thick lentil vegetable soup. 21. Jade Vegetable Soup Three Ninety-Five A combination of spinach and sweet corn. 22. Tomato Soup Two Ninety-Five Creamy tomato soup. 23. Vegetable Corn Soup Two Ninety-Five Thick vegetable soup with corn. 24. Clear Vegetable Soup Two Ninety-Five 25. Chicken Corn Soup Two Ninety-Five Thick vegetable soup with corn. 26. Clear Chicken Soup Three Fifty  27. Jade Chicken Soup Three Ninety-Five A combination of chicken, spinach and sweet corn. 28. Kachumber Salad Three Fifty  Tomoatoes, cucumbers and onions with house dressing. 29. Fresh Garden Salad Three Fifty  served with house dressing.         Southern Specialties Dosas are crepes made with different lentil flours. Served with sambar and hot and mild sauces.   30. Idli Sambar Three Ninety-Five Two steamed rice cakes with lentil soup. 31. Vada Sambar Three Ninety-Five Two deep fried lentil patties with lentil soup. 32. Plain Dosa Five Twenty-Five Crepe made with lentil and rice flour. 33. Onion Dosa Five Twenty-Five Dosa stuffed with onions and chillies. 34. Masala Dosa Six Fifty Crepe stuffed with vegetable curry. 35. Andhra Special Dosa Six Ninety-Five Crepe made with moong flour and stuffed with upma. 36. Rava Dosa Six Twenty-Five Crepe made of cream of wheat, rice flour, black whole pepper, onions and cumin. 37. Andhra Dosa Six Fifty Crepe made with moong flour and onions, chillies and ginger. 38. Rava Masala Dosa Six Ninety-Five Crepe made of cream of wheat, rice flour, black pepper and stuffed with vegetable curry. 39. Mysore Dosa Six Twenty-Five Crepe smeared with coconut, tomato and cilantro chutney. 40. Mysore Masala Dosa Six Ninety-Five Crepe smeared with coconut, tomato and cilantro chutney and stuffed with vegetable curry. 41. Utappam Six Twenty-Five Thick pancake with onions and chillies. 42. Egg Dosa Six Ninety-Five Crepe stuffed with scrambled egg, onions and chillies. 43. Paneer Dosa Six Ninety-Five Crepe stuffed with grated cheese.         Vegetarian Entrees Served with rice and nan. Thali..... A traditional Indian meal which includes one entree listed below, vegetable curry, dal, sambar, rice, nan & papadam: Add - Two.   44. Aloo Gobi Ten Ninety-Five Florets of cauliflower & potatoes stir-fried with onions, tomatoes and herbs. 45. Aloo Nazakath Eleven Ninety-Five Potatoes simmered in a rich yogurt, cashew paste sauce flavoured with curry leaves. 46. Bengan Bartha Ten Ninety-Five Baked eggplant pureed and finished in a pan with tomatoes, onions, spices & herbs. 47. Bengan Dahiwala Eleven Ninety-Five Indian eggplant simmered in an exotic onion yogurt sauce. 48. Begara Bengan Ten Ninety-Five Indian eggplant cooked in a peanut, tamarind, sesame gravy. A taste acquired by the Mogul princes during their campaigns in the south. 49. Channa Masala Ten Ninety-Five Garbanzo beans sauteed and cooked in a combination of tomatoes, onions and spices. Garnished with onions and cilantro. 50. Dal Makhani Nine Ninety-Five Mixed lentils delicately cooked on low heat finished with butter. 51. Kadai Paneer Eleven Ninety-Five Cubes of homemade cheese & vegetables pan finished in special sauce & spices. 52. Malai Kofta Eleven Ninety-Five Soft and creamy homemade vegetable cheese dumplings finished in a mild gravy sauce. 53. Matter Paneer Eleven Ninety-Five Homemade cheese cubes and green peas cooked in a special sauce. 54. Methi  Malai Matter Eleven Ninety-Five A combination of fenugreek, Indian cheese and green peas in a rich creamy sauce. 55. Mirch Ka Salan Ten Ninety-Five Hungarian peppers cooked with onions, tomatoes in tangy tamarind sauce. 56. Navaratan Koorma Eleven Ninety-Five A traditional combination of Mixed vegetables cooked in an exotic creamy sauce containing raisins, cashews and spices. 57. Okra Masala Ten Ninety-Five Cut Okra pan cooked with chopped onions, tomatoes, spices and herbs. 58. Palak Paneer Eleven Ninety-Five Cubes of homemade cheese cooked in spinach based gravy and spices. 59. Paneer Makhani Eleven Ninety-Five Cubes of homemade cheese cooked in tomato based gravy and finished with cream. 60. Vegetable Masala Ten Ninety-Five Mixed vegetables cooked in a medium spiced sauce. 61. Vegetable Koorma Ten Ninety-Five A combination of Mixed vegetables cooked in a blend of yogurt, nuts and spices.         Non-Vegetarian Entrees Served with rice and nan. Thali....... A traditional Indian meal which includes one entree listed below, vegetable curry, dal, sambar, raitha, rice, nan and papadam:  Add - Two.     MURCH (CHICKEN) 62. Butter Chicken Twelve Ninety-Five Boneless pieces of chicken cooked in a tomato based sauce with butter and fenugreek leaves and finished with cream. 63. Chicken Curry Twelve Ninety-Five Boneless pieces of chicken cooked in a medium spiced sauce and granished with curry leaves. 64. Chicken Masala Twelve Ninety-Five Boneless pieces of chicken cooked in a cashew nut, poppy seed and fenugreek sauce. 65. Chicken Makhani Twelve Ninety-Five  Boneless pieces of chicken cooked in an authentic rich tomato based gravy, enriched with fresh cream. 66. Chicken Tikka Masala Twelve Ninety-Five  Boneless pieces of marinated chicken cooked in tandoor and finished in a rich tomato, onion gravy and cream.  67. Chicken Koorma Twelve Ninety-Five  Boneless pieces of chicken cooked in a blend of yogurt, nuts and spices. 68. Ginger Chicken Twelve Ninety-Five Cubes of chicken simmered in spicy ginger sauce and garnished with onions and chopped cilantro. 69. Kodi Vepudu Twelve Ninety-Five Chicken pieces sauteed with onions, spices and garnished with curry leaves. A popular dish in southern state of Andhra Pradesh. 70. Kozhi Chettinad Twelve Ninety-Five Boneless pieces of chicken simmered in black pepper sauce, cocount, tomatoes and dry red chillies. A popular dish in southern state of Tamil Nadu. 71. Kadai Murgh Twelve Ninety-Five Boneless pieces of chicken cooked in a special combination of bell pepper, onions and tomatoes, tempered with ginger, garlic and green chilles. 72. Murgh Vindaloo Twelve  Ninety-Five A Goan special, for the lovers of hot spicy food. A delicious combination of vinegar, potatoes, onions and boneless pieces of chicken. 73. Murgh Mughalai Thirteen Ninety-Five Boneless pieces of chicken cooked in a rich cashew nut, poppy seed gravy and garnished with egg. 74. Murgh Jalfrezi  Thirteen Ninety-Five Boneless pieces of chicken sauteed with onions and tomatoes. GOSHT (LAMB) 75. Lamb Curry Fourteen Ninety-Five Boneless pieces of lamb cooked in a medium spiced sauce and garnished with curry leaves. 76. Lamb Koorma Fourteen  Ninety-Five Boneless pieces of lamb cooked in a blend of yogurt, nuts and spices. 77. Gosht Dahiwala Fourteen Ninety-Five Boneless pieces of lamb simmered in an exotic onion yogurt sauce. 78. Gosht Kadai Fourteen Ninety-Five Boneless pieces of lamb cooked with bell peppers, tomato and onions. 79. Mutton Gongura Fourteen Ninety-Five Boneless pieces of lamb & chillies break the sourness of Gongura leaves in a rich green curry. A specialty from coastal Andhra Pradesh. Subject to availability. 80. Saag Gosht Fourteen Ninety-Five Spinach cooked with boneless pieces of lamb in an authentic combination of spices. 81. Gosht Vindaloo Fourteen Ninety-Five A Goan special, for the lovers of hot spicy food. A delicious combination of vinegar, potatoes, onions and boneless pieces of lamb. SEAFOOD 82. Jhinga Masala Nizami Fifteen Ninety-Five Shrimp cooked in a medium spicy sauce, finished with a flavoring of ginger and herbs. 83. Ginger Shrimp Fifteen Ninety-Five Shrimp cooked in a spicy ginger sauce and garnished with red onions and cilnatro. 84. Gongura Royyalu Fifteen Ninety-Five Shrimp cooked in sourness of Gongura leaves and green chillies. A rich green curry. A specialty from coastal Andhra Pradesh. Subject to availability. 85. Fish Curry Fifteen Ninety-Five Fish fillets cooked with onions, tomatoes and a touch of tamarind. A South Indian delicacy. 86. Kerala Fish Fry Sixteen Ninety-Five Whole Pomfert marinated with exotic spices and deep-fried, garnished with onions. Served with rice and rasam.         Biriyani Entrees Served with curry sauce and raita   87. Vegetable Biriyani Ten Ninety-Five Basmati rice cooked with mixed vegetables and Indian herbs. 88. Lamb Biriyani Thirteen Ninety-Five Succulent pieces of lamb layered with basmati rice cooked with herbs in hyderabadi dum style and garnished with sliced egg, onions, cilantro and lime wedge. 89. Chicken Dum Biriyani Twelve Ninety-Five Basmati rice cooked with chicken, Indian herbs and garnished with sliced egg, onions, cilantro and lime wedge. 90. Special Chicken Biriyani Thirteen Ninety-Five Boneless Chicken layered in basmati rice cooked with herbs in dum style and garnished with sliced egg, onions, cilantro and lime wedge. A Priya specialty. 91. Egg Biriyani Eleven Ninety-Five Egg slices layered in basmati rice cooked with mixed vegetables, herbs and garnished with onions, cilantro and lime wedge. 92. Shrimp Biriyani Sixteen Ninety-Five Shelled shrimps layered in basmati rice cooked with exotic herbs in dum style and garnished with sliced egg, onions, cilantro and lime wedge.         Indo-Chinese Entrees   93. Cauliflower Manchurian Gravy Seven Ninety-Five Batter fried cauliflower finished in a spicy manchurian sauce. 94. Chicken Manchurian Gravy Eight Ninety-Five Boneless chicken cooked in a spicy manchurian sauce. 95. Szechwan Chicken Eight Ninety-Five Boneless chicken cooked in a spicy szechwan sauce. 96. Eggplant in Garlic Sauce Seven Ninety-Five Indian Eggplant cooked in garlic sauce. 97. Singapore Noodles Nine Ninety-Five Noodles sauteed with spices - cooked to your choice of vegetables, chicken or egg. 98. Haka Noodles With Vegetables, Chicken or Shrimp  Nine Ninety-Five A traditional fried noodles, Hakka style - cooked to your choice. 99. Ming Fried Rice Ten Ninety-Five Authentic Chinese fried rice cooked to your choice with vegetables, shrimp or chicken and egg.         Tandoori Entrees Tandoori dishes are cooked in a clay oven with a blend of herbs and spices. Served with curry sauce and nan. Thali...... A traditional Indian meal which includes one entree listed below, vegetable curry, dal, sambar, raitha, rice, nan, papadam:            Add - Two.   100. Tandoori Mixed Grill Fifteen Ninety-Five A pre-selected combination of tandoori marinated chicken, seekh kabab, boti and shrimp cooked in the tandoor and served sizzling with onions. 101. Tandoori Murgh (1/2) Ten Ninety-Five A chicken marinated overnight in a yogurt mix, Indian spices and herbs cooked in the tandoor. 102. Tandoori  Murgh (Full) Fifteen Ninety-Five A chicken marinated overnight in a yogurt mix, Indian spices and herbs cooked in the tandoor. 103. Murgh Tikka Thirteen Ninety-Five Boneless juicy chunks of chicken marinated in aromatic herbs and cooked in tandoor. 104. Peshawari Kabab Thirteen Ninety-Five Tender boneless pieces from a leg of lamb, seasoned with spices and herbs marinated well and cooked in tandoor. 105. Kali Mirch Ka Gosht Thirteen Ninety-Five Tender pieces of lamb well marinated with spices and tempered with ground pepper, cooked in the tandoor. 106. Reshmi Kabab Thirteen Ninety-Five Boneless chicken marinated in sour cream and cooked in tandoori oven. 107. Kalmi Kabab Thirteen Ninety-Five Chicken marinated in cashew paste, yogurt and green chillies. 108. Fish Tikka Kabab Fifteen Ninety-Five Fish cubes marinated in yogurt and spices and grilled in tandoori oven.         Sides & Bread   Kashmiri Nan Two Ninety-Five Stuffed with cashew nuts, raisins & cherries. Papadam One Twenty-Five Two crisp lentil wafers. Paratha Two Layered bread. Aloo Paratha Two Ninety-Five Whole wheat bread stuffed with potatoes and peas. Gobi Paratha Two Ninety-Five Whole wheat bread stuffed with cauliflower. Garlic Nan Two Ninety-Five Nan stuffed with