A description of each dish is below the calendar.

List of Entree's

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

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

Frontier Pork – Pork loin cut into strips cooked with red, green, yellow bell peppers

Gobi Aloo - Cauliflower and potatoes cooked with herbs and spices

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

Kachumbar - Mixed vegetable salad with fresh lime dressing

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

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

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

Mutton Curry – Traditional spicy Indian chicken curry made with goat meat, cooked with herbs and spices

Paneer Tikka Masala – Paneer (Indian cottage cheese) cooked in a tomato cream sauce with mild spices

Saag Murgh – Chicken cooked with pureed spinach and mild spices

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