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Steamed imported aged basmati rice.
Boneless chicken in a rich tomato sauce.
Topped with chopped garlic and cilantro.
Three house-made chutneys served with an order of samosa chips.
Cubes of paneer in a sauce of puréed spinach leaves quickly cooked with cumin, ginger, and garlic.
Bone-in chicken marinated 24 hours in Neela's yogurt and spice masala.
Lentils, a staple food of India, prepared in innumerable fashions. Varieties change daily.
Yogurt with cucumber and grated onion.
Four vegetarian turnovers served with tamarind chutney.
Imported aged basmati rice cooked with a variety of vegetarian ingredients.
Puffed crisp puri filled with sprouted moon beans and chutney; served with a cumin and mint-infused water that can be added just before eating.
Six handmade crackers topped with onion, potatoes, three chutney varieties, and lots of crispy chickpea flour noodles.
Street food at its most irresistible. Puffed rice, onions, sev, cilantro, and crushed puri tossed together with three contrasting chutneys and black salt.
Indian potato pancakes topped with chopped onions and tamarind chutney.
Crisp marinated shrimp. Simply the best.
Bite-size pieces of fresh fish quickly cooked in gram flour pakora batter.
India's improvement on chicken tempura made with all white meat and served with tomato chutney.
Naan bread filled with spicy ground lamb and served with fruit chutney.
Naan bread filled with minced tandoori chicken and served with tomato chutney.
A semolina griddle cake topped with shrimp, mushrooms, onion, green chilies, and cilantro. Available without chilies upon request. Served with coconut chutney.
A semolina griddle cake topped with tomato, onion, green chilies, and cilantro. Served with coconut chutney.
Crackers. Wheat-free rice pappars are a perfect foil to chutney.
Crackers. The highly flavored lentil pappars are imported from India and toasted in the tandoor.
Chicken soup flavored with whole garam masala and garnished with rice, spinach, and tomato. This is particularly good with extra chilies.
Warm tandoori chicken, mushrooms, and paneer with romaine, scallions, and cilantro in a lemon-cilantro house dressing.
Romaine with cucumbers, tomato, and green chilies with lemon juice and cilantro.
Diced cucumbers, red onion, tomato, and green chilies tossed with lemon juice and cilantro.
Available Monday-Friday from 11:30 am to 3:00 pm.
Available weekdays only
Multani Fish or Goan Shrimp curry served with a vegetable, aloo ki tikki (potato pancake), green salad, basmati rice, and plain naan.
Boneless Chicken or Spicy Lamb curry. Served with a vegetable, green salad, chickpeas, basmati rice, and plain naan.
California tandoori salad made with tandoor-cooked chicken, mushrooms, house-made Indian farmer cheese, romaine lettuce, tomatoes, cucumbers, and marinated onions. Served with a warm Japanese eggplant salad and onion naan.
Spicy Lamb, Chicken, or Cauliflower frankie served with sev puri, kachumber, raita and house-made carrot-cauliflower pickle.
Tandoor-cooked Lamb or Chicken kebabs served with a green salad, lentils, rice of the day, plain naan, a wedge of fresh lime, and yogurt-mint chutney.
Tandoor-cooked Lamb Sausage or Bone-In Chicken served with a green salad, lentils, rice of the day, plain naan, a wedge of fresh lime, and yogurt-mint chutney.
A luncheon-size masala dosa (crisp rice crêpe filled with turmeric potatoes), a luncheon-size uttapam (a semolina griddle cake topped with tomato, onions, green chilies, and cilantro), South Indian-style lentils, and coconut chutney.
A vegetable dish served with a green salad, basmati rice, today's lentils, and a plain naan.
The favorite food on Bombay's Breach Candy Beach. Handmade egg-washed tortillas are filled burrito-style.
The favorite food on Bombay's Breach Candy Beach. Handmade egg-washed tortillas are filled burrito-style. Filled with pieces of lamb in a rich Dark Sauce or Masala, two chutneys, and onions. Spicy.
The favorite food on Bombay's Breach Candy Beach. Handmade egg-washed tortillas are filled burrito-style. Filled with pieces of chicken in a rich Dark Sauce or Masala, two chutneys, and onions.
The favorite food on Bombay's Breach Candy Beach. Handmade egg-washed tortillas are filled burrito-style. Filled with gobi sabzi, two chutneys, and lime-cilantro onions.
A South Indian crêpe filled with spiced potatoes and served with fresh coconut chutney and sambar.
India's blue plate special includes two vegetarian dishes, lentils, basmati rice, raita, kachumber, and plain naan.
Blue Lake, Kentucky, French, or Chinese long beans cooked differently every day.
A purée of tandoor-charred eggplant with ginger, onion, green chilies, and fresh tomatoes.
Sautéed Japanese eggplant layered with fennel-laced tomato conserve and garlic & ginger-infused yogurt.
Cauliflower sautéed with green chilies, ginger, ground coriander, turmeric, and cumin.
Potatoes in a sauce of puréed spinach leaves flavored with cumin, ginger, and garlic.
Potatoes and peas in a tomato-based sauce. A Gujrati favorite.
Indian chickpeas cooked with browned onions and sugar.
Toor dal cooked in the South Indian-style with tomatoes, green chilies, and coconut.
Paneer is India's farmer or cottage-style cheese. Made every day, it is hung until it is firm and then used to prepare the following dishes.
Sautéed paneer and mushrooms in a rich tomato cream sauce flavored with saffron.
Paneer cubes cooked in the style of Sindh with lots of onion, green chilies, and tomatoes.
Mixed seasoned vegetables and paneer.
Jumbo shrimp cooked with a purée of white poppy seeds, fresh coconut, and cilantro.
Made with fresh fish, lots of onions, green chilies, tomatoes, cilantro, and lime juice.
A spicy specialty of Kerala made with black pepper, coriander, tamarind, and vinegar. Spicy.
Lamb slowly cooked in a traditional North Indian Spice Mix or Masala. Spicy.
Boneless chicken slowly cooked in masala.
Cooked in the Indian manner (on the bone) for maximum flavor and succulence, each curry is made with whole or ground spices specifically blended for that dish. Varieties change daily.
Half chicken poached with onions, ginger, green chilies, and whole garam masala, then quickly sautéed with dried mango powder, coriander, and cayenne.
Cooked over mesquite charcoal, tandoori entrées are served with yogurt-mint chutney and a wedge of lime.
Marinated jumbo shrimp.
Marinated fresh fish of the day.
Tender pieces of marinated lamb.
Boneless pieces of chicken marinated with ginger, cilantro, garlic, and green chilies.
Lean minced lamb highly flavored and wrapped around a skewer.
A sampling of tandoori items designed to serve two. Includes shahi jhinga, boti kebabs, shaan-eh-murgh, mirch masala tikka, malai seekh, and plain naan.
The classic lightly leavened bread made with flour and flavored with kalonji. Baked in a tandoor.
Filled with grated onions.
A flaky whole wheat bread layered with ghee (Indian clarified butter) and cooked on a tava.
Paratha stuffed with grated potatoes and cooked in the tandoor. Sublime.
An unleavened whole wheat bread cooked in the tandoor. Denser than a naan, roti has less ghee (Indian clarified butter) than the tava-cooked paratha.
This everyday bread of India, similar to a flour tortilla, is made with whole wheat and cooked on a tava.
Translated as relish or salsa, no Indian meal is complete without at least one.
Translated as pickles, but unlike American dills, achaars are made from just about anything and intensely flavored with salt and chilies.
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