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Namaste India

Namaste IndiaNamaste IndiaNamaste India
  • Home
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  • Contact Us
  • Order Online

NAMASTE.WELCOME.BIENVENUE

Indian Menu

APPETIZERS

Vada-Pav (V, VE, D.F)

14

One of the most famous street food in mumbai India, ‘Vada’ is the deep fried spiced potato dumpling and ‘Pav’ is the bun, served with mint-coriander chutney.

Onion Bhaji (G.F,D.F,VE,V)

14

“Bhaji refers to Frying”. Onions dipped in batter with Indian herbs and spices and fried.

Samosa (VE, D.F)

12.50

A deep fried sanck from the northern part of India, stuffed with spiced potatoes & peas.

Kothimbir Vadi (V,VE, D.F, G.F)

12.50

Kothimbir Vadi is adelicious savory snack from the Maharashtrian cuisine. It is basically cilantro ina a spiced gram flour batter first steamed and the deep-fried.

Chicken Malai Kebab (G.F)

17

 Chicken marinade in fresh Coriander and mint paste served with Green sauce. 

Ghost Kebab (G.F)

17

Minced Lamb marinated with spices. A mughali delicacy that melts in your mouth right away.

Prawns Koliwada (G.F, D.F)

17

Shrimp cooked in caramelized oions with dry spice blend.

Pani Puri (VE, D.F)

12

Aaround Shaped deep-fried crips filled with spiced mashed potatoes, tamarind-mint water & herbs.

Corn Bhaji (VE, G.F)

12

Cheesy corn fritters made from chickpea flour batter with Indian spices.


CURRIES

FOR THE LOVE OF CURRY

Butter chicken (G.F)

18

"Makhhan is refreed to butter"A rich cream and tomato based gravy cooked with Indian spices.

Chicken Tikka Masala (G.F)

20

 A succulent boneless chunk of roasted marinated chicken cooked in a creamy and orange color spiced curry.

Pork Vindaloo (G.F, D.F)

20

A specialty of Goan cuisine pork cooked in spicy, tangy, fresh tomato based curry.

Lamb Rogan Josh (G.F)

20

“Rogan” means “Red” in Hindi and “Josh” refers to “Passion”. A fiery lamb dish slow cooked in clarified butter, yogurt and blend of spices.

Chicken Kurma (G.F)

20

The traditional Indian Mughlai origin is a mild dish made with Almond-tomato yogurt that’s buttery and utterly delicious. 

Palak Paneer (G.F, VE)

18

‘Palak’ is “Spinach”. A spinach based gravy cooked in Indian spices and served with Indian cottage cheese.  Add: Tofu: $2.50, Chicken: $3.00

Paneer Tikka Masala (G.F, VE)

18

A delicious, creamy and flavorful curry dish with marinated and paneer cooked in a rich masala gravy. 

Chhole Masala (G.F, D.F,VE,V)

18

Garbanzo cooked in a dry spice blend with onion and tomato based gravy.

Beef Curry (G.F, D.F)

25

One of the best beef cooked in a Indian spice blend. A well spiced curry with tender beef.

Lobster Curry (G.F, D.F)

25

Lobster tail cooked in a coconut base curry, a staple of coastal region of western India.

Dal Tadka (VE, G.F)

18

A healthy popular lentil dish tempered with onions, kashmiri chili, cumin and India spices.

Aloo Matar (Vegan, D.F)

17

A classic Indian curry made with potatoes and green peas in an onion-tomato spice blend.

##All curries come with a side of basmati rice.

Butter Tawa Pulav (G.F, VE)

20

A popular Mumbai street food of rice and vegetables sauteed together in pav-bhaji masala. 

Chicken Biryani

22

A spicy dish made with layer of aromatic rice and curried chicken

BREADS

Aloo Paratha

7

House-made Indian flat bread Stuffed with mashed potatoes and spices.

Garlic-herb Paratha

6

 House-made flat bread with Garlic and herbs.

Cheese Paratha

6

 House-made flat bread stuffed with Cheese.

Paneer Paratha

7

 House-made flat bread stuffed with Paneer.


DESSERT

Gajar Ka Halwa

14

Indian Carrot Pudding with dried fruits and nuts.

Gulab Jamun

4

"A rich dessert" Traditionally made with reduced milk, Indian whole spices & soaked in saffron flavoured sugar syrup.

Chocolate Fondue

17

Chocolate founde with Banana, Strawberry, Marshmallow & Banana bread.


Chocolate crepe

14

Nutella.  

Add: Banana $2.50 Strawberry $3.50

Creme Brulee

15

Tres Leches

15

DRINKS

Masala chai

3.50

Mango lassi

6

**Consuming Raw or Undercooked meat, poultry, seafood, shellfish, eggs may increase your risk of food borne illness.

French Menu

Starters

Onion Soup

14

  French onion soup gratinéed with croutons and Gruyère cheese.

Charcuterie & Cheese Borad

25

Selection of cheese and charcuterie, served with herb honey, cornichons, lingon berry jam and crackers.

Escargots

18

 Burgundy Snails cooked in creamy tomato sauce flavored with Pastis and served with brioche.

Brie

20

Baked Brie with honey, bourbon whiskey soaked figs, lingon berry jam and crackers.

Foie Gras Torchon

24

Poached duck liver served with mixed berry jam with brioche bread.


SALADS

House Salad (G.F, D.F)

14

Lettuce, cherry tomatoes, cucumber, red onions with house vinaigrette (lemon-thyme dijon dressing)

Lyonnaise

15

Lettuce, bacon, crouton, shallots, poached egg, Gruyere, Lemon vinaigrette.

**Consuming Raw or Undercooked meat, poultry, seafood, shellfish, eggs may increase your risk of food borne illness.

ENTREE

Quail Fricasse

28

Stewed quail in a thick white sauce served with toasted baguette.

Elk curry with mushroom risotto

38

Elk tenderloin cooked in a house spice blend served with a creamy mushroom risotto.

Sole Muniere

32

A classic French dish of Dover sole dredged in flour and pan-seared, drizzled with brown butter caper cause served on a spinach bed.

Short ribs (G.F)

40

Slowly cooked short ribs in beef broth and mire-poix served with creamy mashed potatos.

Confit de Canard

38

Duck leg cooked slowly in duck fat served with mashed potatoes and port wine cherry sauce.


FOR KIDS

Grilled Chicken with fries

12

Chicken Tenders with fries

12

Mac & Cheese

12

Cheese Foundue

28

Charcuterie and cheese platter

13

**Consuming Raw or Undercooked meat, poultry, seafood, shellfish, eggs may increase your risk of food borne illness.


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