Indian Ocean Menu

A traditional anglo-indian soup made with an assortment of lentils, subtly flavored with herbs and spices.

Our signature soup! fresh, ripe, sweet tomatoes smoked slowly with cinnamon sticks overnight over our clay oven, complimented with roasted mustard seeds and curry leaves.

Smooth like silk tender morsels of chicken breast, marinated in saffron, ginger, garlic, lemon juice and light cream cheese, char-grilled and served with mint chutney.

Tender rolls of succulent minced lamb, mildly spiced with fresh coriander, skewered and grilled over charcoal.

Fresh jumbo scallops marinated with a blend of yogurt, ginger, garlic and saffron, char-grilled to perfection, served with kachumber salasa.

Fresh calamari sautéed with diced onions, green peppers, tomatoes, ginger, garlic, malt vinegar and red chili paste in exotic goan masala sauce.

Goan style green shell mussels cooked in a sauce made with shallots, tomato, ginger, garlic paste, curry leaves and coconut milk.

Fresh fillet of grouper coated with paprika and herbs, lightly breaded and pan seared, served over zesty mango chutney sauce.

Portabella mushroom baked then sautéed in herbs and olive oil. sliced and topped with tomato ginger-pepper sauce, garnished with sheep milk cheese and fresh coriander.

An assortment of fresh, diced vegetables dipped in a graham flour paste and lightly fried, served with a mint and tamarind chutney.

Pastries stuffed with savory potatoes and green peas with indian herbs and spices, served with chickpeas, mint and tamarind chutney.

Potato patties stuffed with exotic herbs, served with chickpeas, mint and tamarind chutney.

A colorful assortment of fresh garden greens, served with house dressing.

Served with tandoori chicken breast

Grilled fresh eggplant sauteed with ginger, garlic, onion, tomatoes, herbs and spices.

Fresh spinach and potatoes cooked with herbs.

Fresh mixed garden vegetables cooked with dried fruit in a korma sauce.

Fresh spinach and homemade cottage cheese cooked with exotic green herbs.

Homemade cottage cheese and green peas cooked with fresh tomato and fenugreek sauce.

Chickpeas cooked with ginger, garlic, tomatoes and an exotic blend of spices.

Fresh cauliflower and potatoes steamed in a steam pot and sautéed with masala, onions and tomatoes.

Minced vegetables shaped into small croquettes, simmered in the chef ’s exotic tomato sauce.

Fresh baked, diced vegetable dumpling, served in a creamy yogurt curry sauce.

Black lentils cooked overnight on a slow fire, seasoned with a variety of spices.

Fresh homemade cheese sautéed with fresh herbs in an almond tomato sauce.

Thin sliced eggplant rolled with cheese and herbs, baked and served with tomato masala sauce.

Fresh, crisp okra sautéed with onions, tomato, green pepper, dry mango powder and fresh herbs.

Leavened white flour bread.

Unleavened whole wheat bread.

Multi-layered whole wheat bread.

Multi-layered whole wheat bread stuffed with fenugreek.

Leavened white flour bread topped with fresh diced garlic.

Stuffed with raisins, cashews and almonds.

Wheat bread stuffed with lightly spiced potatoes and peas.

White flour bread stuffed with lightly spiced diced onions.

Puffed whole wheat bread.

White flour bread stuffed with diced tandoori chicken.

Naan, aloo paratha, onion kulcha

Homemade whipped yogurt mixed with grated cucumbers and roasted cumin seeds.

Saffron flavored long-grain indian rice.

Sweet and tangy with chunks of mango.

Crisp lentil wafers, baked in our clay oven and served with mint and tamarind chuney.

Tamarind chutney, mint chutney, mango chutney and mango pickles. enjoy with the bread basket

Ten ounce lobster tail marinated overnight in chef ’s special blend of seasoning, char-broiled in our tandoor.

Jumbo prawns marinated with kashmiri chili, wine vinaigrette, saffron, minced ginger and garlic, char-broiled and served over sauce made with tomato, chili and cashew paste.

Fresh fillet of mahi mahi marinated in chef ’s special blend of spices, char-broiled and served with pan sauteed shrimp and scallops in mustard paste, white wine and coconut milk.

Marinated jumbo shrimp with garlic, white wine, lime juice and tandoori masala, char-grilled to perfection in our clay oven.

Fresh, whole trout fillet, coated with paprika paste, dry mango powder, minced ginger and garlic, fresh lemon juice, char-grilled in our clay oven.

Two fillets of fresh alaskan salmon, marinated in a blend of fresh herbs, lemon juice, light sour cream and saffron, char-grilled on a skewer in our clay oven.

Succulent new zealand lamb chops, marinated in the chef ’s special blend of ground masala, pomegranate juice, fresh ginger. lemon zest and char-broiled.

Medallions of succulent lamb steak marinated with ginger-garlic and garam masala, masterfully barbecued over charcoal in our clay oven.

Chicken breasts marinated overnight in a garlic flavored light sour cream, fresh ginger, lemon juice, saffron and white pepper, char-grilled to perfection on a skewer.

Medallions of lobster tail slow cooked with ginger, shallots, garlic, curry leaves and white pepper, in coconut milk and tomato withgoan masala.

An assortment of lobster, scallops, shrimp, calamari, mussels and salmon, cooked in exotic curry, made with tomato, coconut, mustard paste and curry leaves.

Jumbo shrimp and scallops, cooked in rich tomato sauce with almond-cashew paste, rose petals, cardamom and saffron.

Jumbo soft-shell crabs coated with ginger-garlic paste and fresh herbs, pan sautéed and served with roasted red pepper sauce.

Tender cubes of lamb cooked with sweet and sour curry with sun dried apricot, toasted almond, pearl onions and topped with straw potatoes.

Succulent cubes of lamb, mushrooms and homemade cheese cooked in gravy made with caramelized onions, cardamom, nutmeg, and garnished with toasted almonds.

Succulent cubes of lamb marinated overnight in a blend of yogurt, cardamom, anis, cinnamon and curry leaves, cooked in curry flavored garam masala.

Hot and spicy tender pieces of lamb marinated in aged vinegar and goan red chilies, cooked with diced potatoes, pearl onions and a blend of spices.

Ever popular lamb dish tender morsels of lamb cooked with caramelized onions, saffron, cardamom, star anis, yogurt and spices.

Tender leg of lamb cubes cooked with fresh spinach, herbs, ginger, garlic and coriander.

This smoky lamb dish is cooked in a hot iron wok with green peppers, onions, tomatoes, ginger, garlic and roasted coriander seed.

Tender pieces of chicken breast cooked in a korma sauce made with fresh tomatoes, cashew and almond paste, cardamom and saffron.

Hot and spicy marinated pieces of chicken with goan red chilies and aged vinegar, cooked with diced potatoes and pearl onions in a blend of spices.

Hot and quite spicy chicken pieces are cooked in a spicy sauce made with fresh green chilies, coriander, malt vinegar, yogurt and a blend of spices.

Our chef uses his own masala. marinated juicy pieces of chicken, char-grilled and simmered in masala sauce with diced green pepper, onions and tomatoes.

Boneless juicy pieces of chicken marinated and char-grilled, simmered in a fresh tomato sauce flavored with fenugreek and a touch of honey.

Boneless pieces of chicken cooked in curry made with yogurt, saffron, herbs and spices.

Succulent pieces of chicken breast cooked in a sauce made with tomatoes, coconut milk, mustard seed, nutmeg, tamarind and fresh herbs.

Rice cooked in milk with cardamom, pistachios and almonds.

A khoya dumpling dipped in rose flavored syrup and served warm.

A popular northern indian dessert made with homemade cheese served with reduced milk flavored with cardamom, pistachios and almonds.

Fresh mangos served with mango sorbet

Fresh strawberries served with strawberry sorbet

Fresh bananas and banana sorbet, served with chocolate sauce

Served with grand marnier cream sauce