this classic “butter dal” recipe from Moti Mahal restaurant in Delhi uses whole black urad dal, simmered with tomatoes and milk, delicately seasoned, and finished with fresh butter

a la carte $2.50, $4.00 large

mashed, roasted eggplant is cooked together with ginger, green chilies, and tomatoes, fried with onion and garlic, flavored with cumin, cilantro and garam masala

a la carte $3.00, $5.50 large

ground whole moong dal is the basis for these faux meat kababs, blended with onions, peppers, ginger and fresh herbs, finely grated paneer cheese, flavored with cubeb pepper and ground sumac

a la carte $3.00, $5.50 large

summer corn, pan roasted, and tossed with diced tomatoes, peppers and red onions, tossed with lime juice, cilantro, black pepper and chat masala

a la carte $2.00, $3.50 large

grated cucumber with shredded fresh spearmint leaves blended into creamy yogurt with toasted cumin and mustard seeds, a cooling side dish ideal for summer

a la carte $2.00, $3.50 large

steamed, aged, long grain rice from the foothills of the Himalayas

a la carte $1.50 large

sour, salty and spicy, to increase digestive fire

a la carte $.50, $1.50 large

sweet mango preserve with sugar, vinegar and salt – we buy it in 88 lb. barrels!

a la carte $.50, $1.50 large

basmati rice pudding, made with organic milk, cardamom, almonds & Kashmiri saffron

a la carte $1.00, $2.00, $3.50

baked wheat-free crispy cracker made of high-protein lentil flour with spices

a la carte $1.00 each