A description of each dish is below the calendar.

List of Entree's

Aloo Gobi – Cauliflower and potatoes cooked with herbs and spices

Bengan-ka-Bharta - Roasted eggplant cooked with onion, ginger and spices

Bhindi Masala - Fresh okra cooked with onions, herbs and spices

Cabbage Matar – Cabbage and green peas cooked with mustard seeds and mild spices

Chawal - Plain steamed Basmati rice

Daal Makhani - Black lentils and dark red kidney beans cooked with cream, herbs and spices

Fish Curry – Tilapia or cat fish fillets cooked in a mild curry

Goan Shrimp Curry – Spicy Shrimp curry made coconut milk, green chilies, cilantro and spices

Gobi Matar - Green peas and cauliflower cooked with herbs and spices

Kachumbar - Mixed vegetable salad with fresh lime dressing

Kadhai Murgh – Chicken cooked with herbs and spices in an Indian wok

Kashmiri Aloo – Potatoes cooked with green chilies, ginger, yogurt, garnished with sliced almonds

Keema Saag – Ground meat (turkey or chicken or beef) cooked with chopped spinach, herbs and spices

Madras Murgh Curry - Spicy chicken curry cooked with tamarind paste and tomatoes

Murgh Bharta – Diced pieces of chicken cooked with onion, ginger, tomatoes, green chili peppers and mild spices

Mutton Curry – Boneless lamb pieces braised and cooked with hot spices and fresh herbs

Mushroom Matar – Mushroom and green peas cooked with herbs and spices

Murgh Biryani – Chicken roasted with spices and cooked with basmati rice

Murgh Tikka Masala - Tandoori murgh or murgh tikka’s cooked in a creamy tomato sauce with herbs and spices

Paneer Bhujiya – Crumbled Paneer (Indian cottage cheese) cooked with ginger, onion and green peas

Saag Matar – Green peas cooked with pureed spinach and mild spices

Vegetable Raita – Yogurt mixed with minced vegetables, roasted cumin powder and cayenne pepper powder

Vegetable Tikka Masala – Medley of fresh vegetables cooked with mild spices and fresh herbs