Specials | |
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Appetizer
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King Fish
10-12oz fillet, recheado (stuffing in Portuguese) masala (pleasantly spicy bold flavors and rich color), seared then baked, comes with cabbage salad.
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$15.95
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Smelt Fish
Indian spices, rava (semolina), fried
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$8.95
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White Pomfret
8-12oz whole fish, recheado Masala, seared then baked, comes with cabbage salad.
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$10.95
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Dinner
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Goan Whole Red Snapper
1-2 lbs red snapper, recheado masala, seared and baked, served with rice, stir-fry vegetables and Goan curry.
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$30.00
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Goan King Fish
12-14oz fillet, recheado masala, seared then baked, comes with rice, salad, Goan curry.
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$19.95
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Smelt Fish Curry
Smelt fish in kokum curry (Sol khadi which has a coconut milk base), served with rice and salad.
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$14.95
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Clam Curry
Clam meat in kokum curry (Sol Khadi which has a coconut milk base), served with rice and salad.
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$15.95
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Rice Specials | |
(Weekends only, have the call to see which one we have available)
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Dum Goat or Lamb Biryani
Goat or Lamb meat, an assortment of Indian spices, rice, cooked on a slow fire. Dum cooking (a slow-cooking method dating back to early sixteenth century) was introduced to India by the Mughals. Handi (pronounced as “Hun-dee”) is the cookware used for Dum cooking. Dumpukht is derived from Persian meaning 'air-cooked' or 'baked'. The earliest documented recipe can be found in Ain-I-Akbar.
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$16.95
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Dum Chicken Biryani
Marinated chicken, an array of Indian spices, flavored rice, cooked on a slow fire. Dum cooking (a slow-cooking method dating back to early sixteenth century) was introduced to India by the Mughals. Handi (pronounced as “Hun-dee”) is the cookware used for Dum cooking. Dumpukht is derived from Persian meaning 'air-cooked' or 'baked'. The earliest documented recipe can be found in Ain-I-Akbar.
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$15.95
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Whole Tandoori Beer Chicken
(have to order a day in advance) This tandoori chicken is baked vertically instead of horizontally while being perched on a beer can.
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$25.95
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