A description of each dish is below the calendar.

List of Entree's

Aloo Gobi – Cauliflower and potatoes cooked with herbs and spices

Aloo Paneer – Indian cottage cheese cooked with potatoes, herbs and spices

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

Bhindi Masala - Fresh chopped okra cooked with herbs and spices

Channa Masala – Chick Peas (Garbanzo beans) cooked with potatoes, herbs and spices

Chawal - Plain steamed Basmati rice

Chili Shrimp – Shrimp cooked with fresh cayenne pepper and bell peppers

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

Dhaniya Murgh – Chicken marinated in yogurt and cilantro, cooked with herbs and spices

Frontier Murgh – Chicken strips cooked with red, green, yellow bell peppers

Gobi Matar – Peas and cauliflower cooked with herbs and spices

Jeera Aloo – Potatoes cooked with roasted cumin seeds and mild spices

Kachumbar - Mixed vegetable salad with fresh lime dressing

Keema Matar – Ground turkey or chicken cooked with green peas, herbs and spices

Matar Paneer – Indian cottage cheese cooked with green peas in a mild curry

Murgh Curry – Traditional Indian chicken curry cooked with herbs and spices

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

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

Saag Murgh – Chicken cooked with pureed spinach and mild spices

Tandoori Murgh - Pieces of chicken marinated with cream and spices, grilled or broiled