Weekly Indian Menu

Sauteed local asparagus and button mushroom, brought together with a makhani (tomato-fenugreek) gravy.  Not a curry, just really flavorful vegetables.

Roasted organic rainbow carrots roasted with cumin and fennel, roasted fennel with garam masala, arugula, toasted pumpkin seeds, orange segments, and cilantro-lime vinaigrette.    

Local asparagus, green and snap peas in a curry made from coconut milk, turmeric, and a hint of black pepper.  

A flavorful and healthy curry made with local rainbow bell peppers, fresh spinach, garlic, and coriander.  

Mint and cilantro blended with yogurt, cumin, and lime juice.  Very fresh flavors.  

Tamarind puree cooked with fennel, coriander, ginger, and sugar.  Sweet & sour notes.

Blended serrano peppers with garlic, cilantro, lime, and cumin.  Not for the faint of heart.

Tomatoes stewed with cumin, onion, garlic, ginger, and black onion seed.  A burst of fresh flavor.  

Fresh garlic mashed in a mortar & pestle with dried chilies, cayenne, lime juice, and sugar.  Very spicy with many layers of flavor.

Long-grain basmati rice cooked with fresh lemon juice and turmeric.  Perfect accompaniment for Spring vegetables. 

These are small about 4" in diameter.  The bread is store-bought and cooked on a tawa (cast-iron griddle).  No butter or ghee is used, and if you are vegan, please note these do have a buttery taste.

Made with fresh lime juice, sugar, chaat masala, and fresh mint leaves.  

Same as regular with the addition of freshly macerated strawberry juice.