//



appetizers | salad | soup | kid's meal | nann (bread) | entree | chef's choice | vegetarian | dessert | accompaniments | beverages

APPETIZERS

VEG ASSORTED D'OEUVRES  (8)
Vegetable samosa, Vegetable Pakoras, and Aloo Tikki (potato patty)
NON VEG ASSORTED HOR'S D'OEUVRES  (10)
Chicken, Lamb, and Shrimp Tandoori with onions and bell peppers
VEG PAKORAS (V)  (4)
Mixed vegetable fritters dipped in a batter of gram flour
CHICKEN PAKORAS (6)
Tender pieces of  chicken and batter fried
ALOO TIKKI (POTATO PATTY) (four pieces) (6)
Crispy fried wafers made with mashed potato, cheese, and wheat flour
VEG. SAMOSA (two pieces) (V) (4)
Deep fried crisp triangular shaped, stuffed with spiced potatoes and green peas

       (Mild, Medium, Hot, & Indian Hot spicy level for the following appetizers)
VEG. SAMOSA CHOLA(V) (5)
Crushed Samosa & cooked garbanzo beans  topped with tamarind and mint sauce
TIKKI CHOLA (5)
Crushed Aloo Tikki & cooked garbanzo beans topped with tamarind and mint sauce
CHAAT PAPRI (served cold) (V)  (5)
Crispy fried wafers topped with diced potato, onion, tamarind, and mint sauce
CHILLI PANEER (for two) (12)
Indian style homemade cheese sautéed with various types of onions, spices.
CHILLY CHICKEN (for two) (14)                                                                               
Ch. breast cooked with various types of onions, spices.
GOBHI MANCHURIAN (for two) (V) (12)
Cauliflower cooked in spicy, tangy sauce with Chinese inspirations

 

SALADS (5)

CUCUMBER SALAD (V)
Cucumbers, onions, and tomatoes mixed with spices and fresh lemon juice
HOUSE SALAD     
Fresh vegetables mixed with spiced paneer, served with house dressing
GARDEN SALAD (V)
Mix greens and vegetables served any one of the following dressings.
(Italian, Ranch, or House dressing) 

 

SOUPS

SEAFOOD SOUP (8)
Mix seafood cooked in coconut milk with touch of spices
TOMATO, LENTIL, CHICKEN SPINACH, LAMB BASIL (4)

 

KIDS MEAL (6)

CHICKEN PAKORA KIDS
Boneless chicken served with potato fries, rice and ketchup
CHICKEN NUGGETS
Chicken Nuggets served with rice, salad, potato fries and ketchup

 

BASIC BREADS (2)

NAAN or ROTI
Self-rising refined wheat; Unleavened whole wheat bread
BHATURA or POORI
Deep fried bread; Deep-fried unleavened whole wheat flour bread.  

 

 

STUFFED BREADS (3)

GARLIC NAAN: bread topped with freshly chopped garlic and cilantro
CHILLI GARLIC NAAN: Bread topped with finely chopped green chili and garlic
BASIL NAAN: bread stuffed with basil leaves 
MINT NAAN: mint leave stuffed in the bread
ONION, METHI, PANNER KULCHA (omp):
Onion, methi (fenugreek), and homemade cheese stuffed
PANEER KULCHA: Homemade cheese stuffed in bread
SWEET KULCHA: stuffed with nuts, raisins, coconut, almonds,
cherries
SPINACH KULCHA: bread filled with cooked spinach
CHICKEN KULCHA: Boneless chicken stuffed in bread
ALOO (potato) KULCHA: bread stuffed with spiced mashed potatoes
GOBHI(cauliflower) KULCHA: Grated cauliflower stuffed in bread
BREAD BASKET: Assortment of three breads that are any of your choice
from the breads above including naan and garlic naan. (8) 

 

 
 

                                                                          ENTREES (V)-Vegan
(All Entrees are served with Basmati Rice)
(We offer Mild, Medium, Medium-to-Hot, Hot, & Indian Hot spicy level for all entrees)
    TANDOORI SPECIALITIES
    All tandoor meat marinated in a yogurt spice mixture, and then impaled on long metal skewers that are lowered into the tandoor. By this cylindrical clay oven cooking the meat is evenly done from all the sides & gives a real good taste to the food. (SERVED WITH MASALA SAUCE & SAUTED ONION AND BELL PEPPERS)
CAULIFLOWER TANDOORI (14)
CHICKEN TIKKA (boneless tender white meat) or CHICKEN TANDOORI (with bone & dark meat) (16)
LAMB TANDOORI (boneless) or SHRIMP TANDOORI (Jumbo) or FISH TANDOORI (Salmon or Tilapia) or
TANDOORI COMBO (Chicken, Lamb, Shrimp, Salmon or Tilapia) (18) 
LAMB TANDOORI PLATTER or BEEF STEAK PLATTER (Both served with vegetables of your choice from the menu, naan, and rice) (22)

MASALA
Masala is the term used in Indian Cuisines to describe a home grinded mixture of many spices. The term “Masala” on its own is used by cookery writers to refer a freshly made spicy sauce or gravy, Curry is the English description of any of a general variety of spiced dishes, but its roots come from India. Dishes that are often classified as curries in Europe and America are rarely called masala in the native language. Masala Curry is based on onion, tomatoes, cream, herbs & spices.
VEGETARIAN (seasonal vegetables) (12)
CHICKEN (boneless white meet cooked in tandoor) aka CHICKEN TIKKA MASALA or BUTTER CHICKEN (tandoori roasted chicken leg) or
GOAT (bone-braised) or BEEF (14)
LAMB (boneless meat cooked in tandoor) or SEAFOOD (shrimp, scallops, salmon, tilapia, crabmeat, mussels or combo) (18)

VINDALOO (HOT) (V)
Vindaloo is a popular Indian dish, first brought to Goa, India by the Portuguese and soon became a pleasing Indian meal often served during special occasions. Originally known in Portuguese as Vinha d'Alho, it soon received the Indian treatment of adding plentiful spice and chili. The curry is a blend of hot spices, red chili peppers with a dash of vinegar. In colloquial English it is often referred to as a "Vindy" and is well known for its heat, being one of the hotter curries available.
VEGETARIAN (seasonal vegetables) (12)
CHICKEN or GOAT (bone-braised) or BEEF (14)
LAMB  or SEAFOOD (shrimp, scallops, salmon, tilapia, crabmeat, mussels or combo) (18)

KORMA (MILD) (with or without nuts)
Korma is a mild curry that originated in India and is often made with cream, and nuts. Korma is usually mild. The flavor is based on a mixture of spices: coriander, cumin, cardamom, and cloves roughly in the ratio 4:4:1:1 combined with cream kept below curdling temperature and incorporated slowly and carefully. Nuts are used but not in great quantities; almonds or cashews appear to work well.
VEGETARIAN (seasonal vegetables) (12)
CHICKEN or GOAT (bone-braised) or BEEF (14)
LAMB or SEAFOOD (shrimp, scallops, salmon, tilapia, crabmeat, mussels or combo) (18)

METHI (FENUGREEK) (also known as CURRY)(V)
Methisauce is based on Fenugreek leaves, which is very commonly used in Indian food and has a special aroma. Fenugreek is used both as an herb (the leaves) and as a spice (the seed). It is cultivated worldwide as a semi-arid crop. The young leaves and sprouts of fenugreek are eaten as greens and the fresh or dried leaves are used to flavor other dishes. In India, Methi is also often used as a natural herbal medicine in the treatment of diabetes and bloat.
VEGETARIAN (seasonal vegetables) or PANEER (homemade cheese) (12)
CHICKEN or  GOAT (bone-braised) or BEEF (14)
LAMB or SEAFOOD (shrimp, scallops, salmon, tilapia, crabmeat, mussels or combo) (18)

PALAK FUSION (SPINACH) (V) (also known as SAAG)
Palak in Indian cooking is most commonly associated with North Indian cooking style. Initial preparation of this dish can take up to 4 hours. It starts with chopped spinach being slowly cooked with onions, tomatoes, spices & touch of gram (chickpea) flour to bring out the good flavor.  The Palak Fusion (Spinach) dishes use this specially cooked spinach as the gravy base for different variations; some of them can be found in the Vegetarian section of this menu. NOTE: Commonly known as Saag. Made with mustard leaves.
VEGETARIAN (seasonal vegetables) (12)
CHICKEN or GOAT (bone-braised) or BEEF (14)
LAMB or SEAFOOD (shrimp, scallops, salmon, tilapia, crabmeat, mussels or combo) (18)

MANGO (SWEET) (V)
Mango cuisine is made in a sweet and spicy sauce made from mango fruit. The sweet flavor is obtained from addition of mango chutney (sauce). Mango is a tropical fruit and is the King of all fruits in India. India is number one producer of Mango in the world and one can find more than 150 different variety of this fruit.
VEGETARIAN (seasonal vegetables) (12)
CHICKEN or GOAT (bone-braised) or BEEF (14)
LAMB or SEAFOOD (shrimp, scallops, salmon, tilapia, crabmeat, mussels or combo) (18)

COASTAL COCONUT (LIGHTLY SWEET) (V)
Coconut is an essential part of the Indian diet all along its Indian coast. It is consumed raw in many ways as coconut water, coconut milk, coconut meat (tender part of the seed), dried and grated coconut. Coconut oil is the base of several Indian cosmetics and is considered great for the health of hair and skin. Our Coconut cuisine is smooth gravy made with aromatic coastal Indian spices simmered in coconut milk and cream of coconut.
VEGETARIAN (seasonal vegetables) (12)
CHICKEN (boneless white meet cooked in tandoor) or GOAT (bone-braised) or BEEF (14)
LAMB (boneless meat cooked in tandoor) or SEAFOOD (shrimp, scallops, salmon, tilapia, crabmeat, mussels or combo) (18)

SARSON (LIGHTLY HOT) (V)
Sarson is a popular curry in North India and Pakistan made from mustard (sarson) leaves, seeds, and spices. It is regarded as the traditional way of making saag and is best served with corn roti. It can be topped with either butter or more traditionally with ghee. At Royal Indian Restaurant, we use Sarson (mustard) seeds and leaves (if available) are used in cooking.
VEGETARIAN (seasonal vegetables) (12)
CHICKEN or GOAT (bone-braised) or BEEF (14)
LAMB or SEAFOOD (shrimp, scallops, salmon, tilapia, crabmeat, mussels or combo) (18)

ROGAN JOSH
Rogan Josh is an aromatic, traditionally lamb, dish hailing from Kashmir, India to whom it was brought to by the Mughals. This entrée is cooked with refreshing homemade yogurt, onion and tomato gravy, and spices. In Persian, Josh means “ oil, hot, boiling, or passionate,” thus meaning cooked at intense heat
VEGETARIAN (seasonal vegetables) (12)
CHICKEN or GOAT (bone-braised) or BEEF (14)
LAMB  or SEAFOOD (shrimp, scallops, salmon, tilapia, crabmeat, mussels or combo) (18)

KONKANI (LIGHTLY HOT) (V)
Konkani cuisine traditional curry that is cooked with coconut milk, tamarind, poppy seeds, onion sauce, and whole red chili. Historically, it tends to have a lot of seafood in addition to Indian based seasonings. Marinating of each seafood product can give this another taste altogether.
VEGETARIAN (seasonal vegetables) (12)
CHICKEN or GOAT (bone-braised) or BEEF (14)
LAMB or SEAFOOD (shrimp, scallops, salmon, tilapia, crabmeat, mussels or combo) (18)

BIRYANI (cooked in rice)`
Biryani is rice based. This dish is made with basmati rice, spices, yogurt, curry sauce, and meat/vegetables. It can be considered a rice casserole dish, as the ingredients are ideally cooked together in the final phase. There are many kinds of biryanis and each kind has uniqueness about it.
VEGETARIAN (seasonal vegetables) (12)
CHICKEN or GOAT (bone-braised) or BEEF (14)
LAMB or SEAFOOD (shrimp, scallops, salmon, tilapia, crabmeat, mussels or combo) (18)

 

 

 

VEGETARIAN (12)

BAINGAN (EGGPLANT) BHARTA (V)
Whole eggplant baked in tandoor, mashed, seasoned with herbs and sautéed
with onions & tomatoes
BHINDI (OKRA) (V)
Okra cooked with sautéed onions, tomatoes, bell peppers, fresh herbs and spices
ALOO BAINGANS (POTATO EGGPLANT) (V)
Eggplants cooked with potatoes and onions and bell peppers
MIX VEGGIE (V)
Seasonal vegetables cooked with bell peppers and onions in tomato and onion sauce
MALAI KOFTA
Healthy homemade dumplings cooked with nuts and spices in creamy sauce
INDIAN NOODLES
Noodles flavored by masala and other spices

BOMBAY POTATOES (V)
Potatoes cooked with onions, tomatoes, bell peppers, mustard seeds, and asafetida
ALOO GOBHI (V)
Cauliflower and potatoes cooked with herbs, onions, peppers and cilantro
ALOO MATAR (V)
Potatoes cooked with green peas in a tomato and onion gravy

SHAHI PANEER
Indian cheese cooked with onions, bell peppers, tomatoes, cream, herbs & peas
MATAR PANEER (V)
Green peas and paneer (Indian style home made cheese) cooked in a creamy sauce
PALAK PANEER
Palak (spinach) and cooked with light cream, and Paneer  (Indian cheese)

PANEER MAKHNI
Paneer (Indian cheese) cooked in onion and tomato creamy sauce
PANEER METHI (V)
Paneer (Indian cheese) cooked in methi (fenugreek) curry sauce

CHANA ALOO  (V)
Chickpeas (Garbanzo beans) , onions and tomatoes cooked with spices
CHANA PALAK  (V)
Chickpeas (Garbanzo beans) with spices and cooked spinach
TADKA DAL (V)
Lentil cooked with herbs, spices, tomatoes and onion
DAL MAKHANI
Mix lentils cooked with, spices, and light cream

DESSERTS

RICE PUDDING (KHEER)
Cardamom flavored rice pudding garnished with nuts (or without nuts)
MANGO PUDDING
Sweet mango combined with vanilla and nuts (or without nuts)
MANGO KULFI (ICE-CREAM)
Our signature ice-cream made with mango, almonds, nuts, and rosewater
BADAM KULFI (ICE-CREAM)
Ice-cream made with milk, almonds, nuts and sprinkle of rosewater
GULAB JAMUN (PANCAKE BALL)
Made with milk and cheese balls, deep fried, and dipped in sugar syrup
RAS MALAI
A delightful pudding made from cheese with pistachio and cardamom
GAJAR HALWA (CARROT SWEET)
Carrot sweet cooked in with milk
ROASTED ALMOND (ICE-CREAM)
Roasted almond flavored ice-cream filled with almonds
LEMON CAKE
Lemon flavored cake

 

ACCOMPANIMENTS (4)

MIXED PICKLES (V)
A variety of spicy Indian pickles.
CARROT PICKLES (V)
Spiced carrot cooked with pickles
CHILI & SLICED ONION (V)
Green chili and onion slices with seasoning
MANGO CHUTNEY (V)
Sweet, tangy and little spicy mango
ONION CHUTNEY (V)
Diced onions relish prepared with spices
PAPADUM (V)
Thin lentil crisps, available as roasted or deep fried (Two pieces)
RAITA
Homemade smooth yogurt blended with grated cucumber, tomato, spices and herbs.

 

BEVERAGES
(Free refills on everything except lassi, milk shakes, and hot chocolate.)
SODA (COKE - DIET COKE – SPRITE – LEMONADE – FANTA – PIBB),  
ICED TEA (Black sweet or unsweet), COFFEE (Regular or decaf)
(2)

CHAI TEA - HOT TEA - MANGO LASSI - ROSE LASSI - SALTY MINT
LASSI - CHOCOLATE MILK - ROYAL MANGO SHAKE (3)

STRAWBERRY DAIRQUI - PINA COLADA (VIRGIN) ( 4)

PRICES AND AVAILABILITY SUBJECT TO CHANGE

The information in the menu is true to the best of our knowledge and is compiled from public sources and personal efforts.
Please discuss with chef/owner for any discrepancies.

ALL SUGGESTIONS ARE WELCOME

  Link to Royal Indian Restaurant's Yelp  

 

 

 

 

 

//