Suprabhat
$6.29
Curries
Aloo Masala
Carréd Yukon gold potatoes half-mashed and cooked with herbs and spices.
Dal Tadka
Tempered split pigeon pea lentil curry topped with mustard seeds and red chillis.
Bhindi Masala
Tender okra pods simmered in a onion-tomato macédoine with bold spices and herbs.
Aloo Bhindi
Bhindi masala cooked with tempered and roasted potatoes.
Vegetable Korma
A menagerie of carrots, peas, cauliflower, beans, and potatoes cooked in a creamy cashew sauce.
Chana Masala
Punjabi chickpea curry cooked in a onion-tomato reduction with a blend of ground spices.
Aloo Chana
Chana masala cooked with tempered and roasted potatoes.
Mushroom Masala
Pan-seared button mushrooms sautéed in herbs and cashew cream.
Navratan Korma
Creamy mughlai curry made from a mixture of assorted nuts, seeds, and vegetables.
Bagara Baingan
Tempered Hyderabadi eggplant cooked in a rich sesame, tamarind, coconut, and peanut curry.
Malai Kofta
Vegetable balls made with dried fruits, potatoes, nuts, and paneer, cooked in a creamy cashew sauce.
Matar
Green peas cooked in a tomato gravy, with ginger, garlic, onions and mix of whole and ground spices.
Kadai
Carréd bell peppers and onions cooked in a well-seasoned gravy on a wrought iron wok.
Tikka Masala
Tomato purée whisked with cream and simmered with bay leaves, cinnamon, cardamom, and cloves.
Palak
Blanched spinach purée sautéed with tomatoes and onions and tempered with a spice mix.
Mughlai
Persian-influenced gravy made of nuts, seeds, cream, yogurt and saffron.
Vindaloo
Rogan fiery, and chili based vinegar reduction cooked with a farrago of spices.