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Boneless chicken breast marinated in yogurt and tandoori spices cooked in a clay oven, then simmered in tomato basil sauce.
Crisp turnovers stuffed with flavored goat cheese, spiced potatoes, and peas.
Spinach with homemade cheese cubes.
Traditional marinated chicken cooked in a clay oven. Half $10.00. Full $17.00
Tender pork ribs marinated in coconut, coriander, cumin, cardamom, and tamarind chutney; topped with tangy mango salsa.
Chicken breast cooked with bananas, dry fruit paste, and very mild herbs and spices. Served with fresh chili naan.
Cooked in a classic fiery red curry sauce.
Boneless chicken breast simmered in basil and yogurt marinade, then cooked in a clay oven.
White fish lightly coated with egg whites and cooked tempura-style. Served with red onion salad.
Juicy chicken breast with apricot chunks and fresh bell pepper medley served with apricot pomegranate splash.
Pan-fried scallops with ajwain seeds and mint, squash, coconut broth.
Two corn shell tacos stuffed with juicy dark chicken, pickled onions, and avocado raita.
Assorted vegetables lightly battered and pan-fried with sweet potato sauce.
Shrimp tossed with fresh mango, onion, and mint salsa.
Chunks of lean lamb kebabs with mint and chili dill sauce.
Radhika homemade herb and spiced cottage cheese, mozzarella, and goat cheese assortment.
Mixed greens, seasonal fruit, roasted walnuts, and house mango dressing.
Cultured yogurt soup with cucumber, parsley, and mint.
Spicy fish chowder topped with red potatoes.
White fish filet cooked with a blend of curry leaves, Southern spices, and coconut milk; topped with juicy pineapple chunks.
New Zealand rack of lamb infused with rosemary and ginger roasted on mesquite charcoal.
Fresh green mussel tossed with fresh garlic, madras curry, mushrooms, olive oil, herbs, and dry wine. Served with garlic naan.
A blend of mildly spiced chicken breast, fennel, dry fenugreek, and apricots topped with crushed red potatoes.
Flavored basmati rice cooked with seafood, mint curry leaves, garlic, ginger, Kashmiri chilies, red onions, and tomatoes.
Lamb shank slowly cooked with dry ginger, fennel, Kashmiri chilies, asafoetida, mustard onion seed, and spices; topped with yogurt sauce. Served with parsley naan.
Fresh salmon marinated with herbs and spices and cooked in a clay oven. Served with pan-fried fresh vegetables.
Kashmiri-style lamb curry. A classic chef's creation.
Squash, veggies, and cottage cheese balls simmered in an almond and cashew broth.
Stuffed whole wheat bread cooked in a clay oven.
Spinach with potatoes.
Potatoes and cauliflower.
Flavored roasted eggplant.
With almonds and cashews.
Cubes of flavored Indian cottage cheese cooked in cream sauce.
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