If you have never before experienced Indian cuisine you are in for a treat. We offer a richly varied menu of fresh natural ingredients, wholesome sauces and flavorful spices. All of our food is natural and freshly prepared daily on premises with no additives or preservatives.

The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and "Mung" are also processed into flour (besan).

Most Indian curries are cooked in vegetable oil. In North and West India, peanut oil has traditionally been most popular for cooking, while in Eastern India, mustard oil is more commonly used. In South India, coconut oil and Gingelly Oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee, clarified butter (the milk solids have been removed).

The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi, manjal), fenugreek (methi), asafoetida (hing, perungayam), ginger (adrak, inji), coriander (dhania), and garlic (lassan, poondu). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly including cardamom, cinnamon, and clove. Each region, and sometimes each individual chef, has a distinctive blend of Garam Masala. Goda Masala is a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all South Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used.

The term "curry" is usually understood to mean "gravy" in India, rather than "spices."

Now some information that might make your dining experience even richer. First, a word about curry. Our curry is not the curry powder you find in the grocery stores. Contrary to the common belief, curry is not necessarily spicy. It is an Indian word, which means, "Sauce". In our dishes that are served with curry (and not all our entrées are), you will find a different combination of mild spices, which when taken together, encourage a depth of flavor.

When ordering your food, please tell us how you would like it spiced ...mild, medium, hot or Indian hot. We prepare each dish with freshly ground herbs and spices to suit your taste. Either way it's totally up to you.

Finally, Indian food is remarkably versatile. Meat lovers will savor our lamb or chicken entrées. Our meatless dishes feature some of the finest dining available. In fact many are mainstays of Indian diet. If you have any special request please ask! If we have the ingredients - we will make it for you!