Planet Bombay - Atlanta

Menus and prices subject to change
Planet Bombay Sample Menu

 

Appetizers

 

Vegetable Samosa 4.00
Turnover stuffed with potatoes and peas. Two pieces.

 

Chicken Somosa 6.00
Two pieces, Triangular puffed pastry stuffed with minced chicken.

 

Chana Bhaji 5.00
Chickpeas in a blend of spices.

 

Chicken 65 8.00
Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India. Chicken slices marinated with garlic & ginger; then stir-fried and slightly sautéed with green chili and special sauce

 

Onion Bhajee 4.00
Crisp onion fritters. 4 pieces.

 

Shrimp Poori 10.00
Shrimp cooked with yogurt, cream, almond and pure homemade butter. Served with poori (fluffy deep fried bread).

 

Tandoori Wings 7.00
Chicken wings marinated with yogurt, lemon juice and special tandoori sauce and baked in clay oven.

 

Papadum 3.00
Two pieces of thin and crispy lentils flat bread served with mango mint sauce.

 

Vegetable Spring Rolls 5.00
Spring rolls stuffed with vegetables.

 

Paneer Pakora 8.00
Homemade cheese slices breaded with chick-pea flour and deep fried with vegetable oil.

 

Chicken Roll (3 pieces) 6.00

 

Chicken Pakoras 8.00
Deep fried chicken tenders serve with mango-mint sauce

 

Curry Wings 7.00
Deep fried wings mixed with special spicy curry sauce

 

Meat Plater 10.00
Lamb kabab, Shish kabab and chicken tikka

 

Chaat Planet ( Indian Street Food)

 

Samosa Chaat 8.00
Vegetable pastry cut into pieces and served with spicy Vatana beans and topping with sauces

 

Aloo Chaat 6.00
Mashed potato mixed with special chat masala, onions, tomato and cilantro and topping with sauces

 

Papdi Chaat 7.00
Flour crisps, spiced vatana beans, topping with mint sauce, yogurt sauce and tamarind sauce with other herb and spices.

 

Chicken Papdi Chaat 8.00
Flour crisps, spiced vatana beans, topping with ground chicken, mint sauce, yogurt sauce and tamarind sauce with other herb and spices.

 

Chicken Chaat 8.00
Crispy chicken slices mixed with onion, cucumber, green bell pepper, tomato, special Bombay Chat Masala and cilantro.

 

Shrimp Chaat 10.00
Crispy Shrimp mixed with onion, cucumber, green bell pepper, tomato, special Bombay Chat Masala, and cilantro.

 

Ragda Patties 8.00
Spicy potato pancakes (Aloo Tikki) topping with Vatana Beans, onions, cilantro, and sauces.

 

Pani Poori 7.00
Mini crispy Poori stuffed with mashed potatoes, onions, chickpeas & spiced water.

 

Daal Poori 8.00
Whole wheat hand-rolled bread stuffed with spicy lentils then deep fried.

 

Dahi Poori 8.00
Mini crispy Poori stuffed with chopped onion, beans, yogurt, and cilantro.

 

Bhel Poori 7.00
Puffed wheat crisps mixed with chopped onion, tomato, chaat spices, cilantro, and topped with sauces.

 

Soups

 

Malagatawny Soup 4.00
Lentils cooked with mild spices.

 

Mushrooms Soup 5.00
Mushroom cooked with cream and Indian herbs.

 

Coconut Soup 5.00
Coconut milk cooked with fenugreek and medium spices.

 

Chicken Soup 6.00
Small Chicken cubes in coconut milk with medium spices

 

Chef Special Dishes

 

Muglai Chicken 16.00
Chicken slices marinated with yogurt, garlic and ginger and chef special spices then cooked in creamy sauce.

 

Tikka Massala 12.00
Marinated in yogurt and mild tandoori spices then baked in clay oven and cooked with mild tomatoes based creamy sauce with raisin, cashew nuts and mint leaves. Makhani garnish with fenugreek leaves.

 

Lamb Achar 17.00
Lamb cooked in a medium curry sauce with mixed pickle, onion, tomatoes and cilantros.

 

Butter Chicken 15.00
Chicken marinated in a blend of yogurt and very mild tandoori spices, then baked in the clay oven and cooked with cream and Chef’s Special spices, garnished with dried Methi leaves & butter.

 

Goat Ach 16.00
Goat cooked in a medium curry sauce with mixed pickle, onion, tomatoes and cilantros.

 

Goat Rezala 16.00
Goat marinated with yogurt, garlic, ginger and chef special spices. Also cooked with cashew paste, cream and slice of pineapples.

 

Mixed Meat Curry 18.00
Chicken, Lamb, Shrimp prepared with Planet BOMBAY special curry spices

 

Authentic Indian Curries

 

Curry 13.00 +
Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with Planet BOMBAY special curry spices. Your Choice of CHICKEN, LAMB, GOAT, DUCK, SHRIMP, SALMON, TILAPIA, OXTAIL, PANEER.

 

Bhuna 13.00 +
East Indian’s favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers. Your Choice of CHICKEN, LAMB, GOAT, DUCK, SHRIMP, SALMON, TILAPIA, OXTAIL, PANEER .

 

Vinda-Aloo 13.00 +
Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’ , the Portuguese word for garlic. cooked in hot spices with potatoes. Your choice of CHICKEN, LAMB, GOAT, SHRIMP, SALMON, TILAPIA, OXTAIL, PANEER.

 

Kurma 14.00 +
The city of Hyderabad in Andhra Pradesh has a rich heritage of Mogul cuisine. It was here the last Mogul emperors retired before finally handing over power to the Nizam dynasty. But the original recipe of Kurma comes from Delhi, the center of Mogul cuisine. Kurma is a rich and creamy style mild curry sauce cooked with yogurt, cream, cashew nut, pineapple & pure homemade butter. CHICKEN, LAMB, GOAT, SHRIMP, SALMON, TILAPIA.

 

Pasanda 14.00 +
Popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word "Pasande," or "the favorite one,"which refers to the prime cut of meat traditionally used within: marinated with yogurt, garlic, ginger and chef special spices. Also cooked with almond, cream and slice of pineapples. Choice of CHICKEN, LAMB, GOAT, Or SHRIMP

 

Jhalfrazi 14.00 +
Jhalfrazi was created by Indian chef during the British Raj. The dish originated in Calcutta, where the East India Company was established as an important trading post by the British. Marinated with yogurt, garlic, ginger and special East Indian spices then cooked with butter, onions, tomatoes and green peppers. Your Choice of CHICKEN, LAMB, GOAT, Or SHRIMP

 

Sagg 14.00 +
Cooked with Garden fresh spinach cooked with garlic, tomatoes, onion and other Indian spices. Your choice of CHICKEN, LAMB, GOAT, Or SHRIMP

 

Rogon Josh 27.00 +
This is one of the most popular lamb dishes to have originated in Kashmir. Traditionally fatty meat on the bone is slow cooked until most of the fat is separated from the meat. The fat escapes from the meat in this way is known as Rogan and josh refers to the rich red color by Paprika. Marinated with yogurt, garlic, ginger and chef special spices then cooked in medium curry sauce topping with fried onions, green peppers and tomatoes. Your choice of CHICKEN, LAMB, GOAT, Or SHRIMP, PANEER.

 

Ceylon 13.00 +
Ceylon is the key ingredients being coconut, lime juice, and a specific Ceylon curry sauce, which classifies it as "fairly hot" on most guides. Its name originates from Ceylon, the former name of modern-day Sri Lanka. your Choice of CHICKEN, LAMB, GOAT, Or SHRIMP, PANEER.

 

Dhansak 13.00 +
About 13 centuries ago, a small group of Persians fled their country to avoid religious persecution and landed in the state of Gujarat. The become known as Parsis and they adopted Gujarati as their language; they developed a Parsi version, which is slightly different from the local form. In native Gujarati, ‘Dhan’ means wealth, but in Parsi Gujarati it means rice and ‘Sak ‘ is vegetables. Prepared with sweet & sour curry sauce , touch of caramelized basmati rice & lentils. Your choice...

 

Dopiaaza 13.00 +
With lashings of onions, dopiaza’s popularity is timeless. In the Hindi Language ‘Do’ means two and ‘Piaaz ‘ is onion. Hence the popular belief that the word refers to the use of twice the amount or two different type Of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar’s courtier, Mullah Dopiaza Prepared with lots of onion & bell peppers. Your choice of CHICKEN, LAMB, GOAT, DUCK, SHRIMP, SALMON, TILAPIA.

 

Methi or Mint 13.00 +
Freshly Methi or Mint leaves cooked with brown curry sauce and touch of garlic & ginger. CHICKEN, LAMB, GOAT, DUCK, SHRIMP, SALMON, TILAPIA

 

Madras 13.00 +
Also Madras is renowned for the best vegetarian food in the country, meat-based recipes such as this one also extremely popular. The particular recipe is a contribution by the area’s small Muslim community. Cooked in fairly hot spices with cilantro & tomatoes. Your choice of CHICKEN, LAMB, GOAT, SHRIMP, SALMON, TILAPIA.

 

Kashmir 13.00 +
Surrounded by the snow-capped Himalays, Kashmir is popularly known as the “Switzerland of the East” The state is renowned for its rich culinary heritage and this aromatic dish is one of the simplest among the region’s rich repertoire. Kashmir is mild curry sauce cooked with slice of banana, cashew, pineapple, cream and pure homemade butter. Your Choice of CHICKEN, LAMB, GOAT, SHRIMP

 

Korai 13.00 +
The korai or karahi is a cooking pot like a Chinese wok except that it has two curved handles instead of one long one. So the name is really a style of stir-fry cooking. This dish has an excellent flavor, using many Bangladeshi ingredients. It is a traditional Bangladeshi recipe cooked with slices of onion & green pepper, Five spices, garlic, ginger, tomatoes and cilantro. Your choice of CHICKEN, LAMB, GOAT, SHRIMP, SALMON OR TILAPIA

 

Shabzi 13.00 +
Garden fresh mixed vegetables cooked with medium curry sauce spices. Your choice of CHICKEN, LAMB, GOAT, Or SHRIMP

 

Mushroom 13.00 +
In India, mushrooms are traditionally grow only in the northern state of Kashmir. However Fresh mushroom cooked with brown curry sauce and touch of garlic & ginger. Your choice of CHICKEN, LAMB, GOAT, SHRIMP, SALMON, TILAPIA.

 

Malai Curry 13.00 +
East West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste and planet Bombay secret spices. Your choice of CHICKEN, LAMB, , DUCK, SHRIMP, SALMON, TILAPIA, PANEER .

 

Vegetable Curries

 

Aloo Gobi 12.00 +
Potatoes and cauliflower cooked with onion and tomatoes. Served with rice.

 

Aloo Mutor Paneer 13.00 +
Potatoes, green peas and home made cheese cooked with special brown sauce. Served with rice.

 

Aloo Bengan 12.00 +
Egg plant cooked with potatoes and tomatoes. Served with rice.

 

Eggplant Bhajee 12.00 +
Eggplant cooked with onions and tomatoes. Served with rice.

 

Chana Massala 12.00 +
Chick peas cooked with potatoes, mixed massala spices onions and tomato sauce. Served with rice.

 

Gobi Makhani 12.00 +
Cauliflower marinated in yogurt and mild tandoori spices, then baked in the clay oven with mild tomato based sauce, raisins, cashew nuts and fenugreek. Served with rice.

 

Mixed Vegetables Curry 12.00 +
Cauliflower, zucchini, ye llow squash, potatoes, carrots, cabbages, corns, peas and more. Served with rice.

 

Mushrooms Bhaji 12.00 +
Mushroom cooked with onions and tomatoes. Served with rice.

 

Saag Paneer 13.00 +
Spinach cooked with homemade cheese in a creamy sauce. Served with rice.

 

Saag Aloo 12.00 +
Spinach with potatoes and touch of garlic and ginger. Served with rice.

 

Tarka Dal 12.00 +
Lentils cooked with fried brown onions and garlic. Served with rice.

 

Saag Bhajee 12.00 +
Spinach cooked with tomato, cilantro, medium spices and onions. Served with rice.

 

Mixed Vege Curry 12.00 +
Cauliflower, zucchini, yellow squash, potatoes, carrots, corns, green peas and more cooked in brown curry sauce

 

Vegetables Kurma 12.00
Cauliflower, zucchini, yellow squash, potatoes, carrots, cabbages, corns, peas cooked in a creamy sauce

 

Gobi Makhani 12.00 +
Cauliflower prepared in a special tomato buttery cream sauce with Methi leaves.

 

Mutor Paneer 13.00 +
Green peas cooked with homemade cheese in a creamy sauce

 

Mutor Paneer Makhani 13.00 +
Green peas & homemade ‘Paneer’ (cheese) prepared in a special tomato based buttery cream sauce with ‘Methi leaves’.

 

Malai Kufta 12.00 +
Minced mixed vegetables with ground paneer (cheese) then cooked in mild creamy sauce

 

Gobi Bhaji 12.00 +
Cauliflower cooked with onions & tomatoes in brown curry sauce

 

Aloo Mutor Gobi 12.00 +
Potatoes, green peas and cauliflower cooked with onion and tomatoes

 

p l a n e t BOMBAY Aloo 12.00 +
Potaoes Cooked with ground coconut in sweet & sour brown curry sauce

 

Bhindi (Okra) Bhaji 12.00 +
Okra cooked with onions and tomatoes

 

Chana Sagg 12.00 +
Chick peas cooked with potatoes, chef special spices, onions and tomatoes in brown curry sauce.

 

Daal Sabzi 12.00 +
Chick peas cooked with spinach, onions and tomatoes in brown curry sauce.

 

Daal Sagg 12.00 +
Lentils cooked with mixed vegetables, onions and tomatoes.

 

Mushroom Sagg 12.00 +
Mushroom & spinach cooked with onion, tomatoes and medium spices

 

Chef Special Indo-Chinese Dishes

 

Chili Chicken 15.00
Stir-fried chicken cooked with green bell peppers, soy sauce, garlic & ginger, green chili, dry red chili, chopped onion and special Indo-China Chili sauce and spices.

 

Chili Fish 15.00
Stir-fried Tilapia Fish cooked with green bell peppers, soy sauce, garlic & ginger, green chili, dry red chili, chopped onion and special Indo-China Chili sauce and spices.

 

Chili Shrimp 16.00
Stir-fried Shrimp cooked with green bell peppers, soy sauce, garlic & ginger, green chili, dry red chili, chopped onion and special Indo-China Chili sauce and spices.

 

Manchurian Fish 15.00
Stir-fried Tilapia Fish cooked with green bell peppers, soy sauce, garlic & ginger, green chili, chopped onion and special Indo-China Manchurian sauce and spices.

 

Manchurian Chicken 15.00
Stir-fried Chicken cooked with green bell peppers, soy sauce, garlic & ginger, green chili, chopped onion and special Indo-China Manchurian sauce and spices.

 

Manchurian Shrimp 16.00
Stir-fried Shrimp cooked with green bell peppers, soy sauce, garlic & ginger, green chili, chopped onion and special Indo-China Manchurian sauce and spices.

 

Vegetarian-Indo-Chinese
Manchurian:Stir-fried with green bell peppers, soy sauce, garlic & ginger, green chili, chopped onion and special Indo-China Manchurian sauce and spices. Chili:Stir-fried with green bell peppers, soy sauce, garlic & ginger, green chili, chopped onion and special Indo-China Chili sauce and spices.

 

Chili Gobi 12.00
Cauliflower Stir-fried with green bell peppers, soy sauce, garlic & ginger, green chili, chopped onion and special Indo-China Chili sauce and spices.

 

Chili Paneer 13.00
Paneer Stir-fried with green bell peppers, soy sauce, garlic & ginger, green chili, chopped onion and special Indo-China Chili sauce and spices.

 

Tofu Chili 12.00
Tofu Stir-fried with green bell peppers, soy sauce, garlic & ginger, green chili, chopped onion and special Indo-China Chili sauce and spices.

 

Mixed Vege Chili 12.00
Mixed Vegetables Stir-fried with green bell peppers, soy sauce, garlic & ginger, green chili, chopped onion and special Indo-China Chili sauce and spices.

 

Gobi Manchurian 12.00
Cauliflower Stir-fried with green bell peppers, soy sauce, garlic & ginger, green chili, chopped onion and special Indo-China Manchurian sauce and spices.

 

Paneer Manchurian 13.00
Paneer Stir-fried with green bell peppers, soy sauce, garlic & ginger, green chili, chopped onion and special Indo-China Manchurian sauce and spices.

 

Tofu Manchurian 12.00
Tofu Stir-fried with green bell peppers, soy sauce, garlic & ginger, green chili, chopped onion and special Indo-China Manchurian sauce and spices.

 

Mixed Vege Manchurian 12.00
Mixed Vegetable Stir-fried with green bell peppers, soy sauce, garlic & ginger, green chili, chopped onion and special Indo-China Manchurian sauce and spices.

 

Tandoori Specialties

 

Tandoori Chicken 12.00
Chicken leg quarters (with bone) marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven’.

 

Chicken Kabab 14.00
Boneless cubed chicken breast marinated in a sauce made with yogurt, lemon juice, grilled on charcoal in 'Tandoori oven'.

 

Lamb Chop 25.00
Juicy lamb chops marinated with yogurt, garlic & ginger, grilled on charcoal in 'Tandoori oven ‘ then cooked to your taste. An all time favorite

 

Salmon Tandoori 16.00
Salmon fillet marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven'.

 

Shrimp Tandoori 17.00
Jumbo Shrimp (size 21/25) marinated in special sauce made with yogurt, lemon juice, grilled in 'Tandoori oven'.

 

Mixed Tandoori Kabab 20.00
Chicken, Lamb, Shrimp and Fish marinated with yogurt, lemon juice and special tandoori sauce, cooked in clay oven

 

Lamb Kabab 17.00
Lamb cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven'.

 

Lamb-Shish-Kabab 14.00
Shish kebab or Seekh kebab is a popular meal of skewered. Ground lamb marinated in a sauce made with yogurt, Ginger & garlic, lemon juice, cilantro, grilled on charcoal in 'Tandoori oven'.

 

Vegetarian Tandoori

 

Tofu Tandoori 12.00
Tofu marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven’.

 

Paneer tandoori 13.00
Home-made cheese marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven’

 

Aloo or Gobi Tandoori 12.00
Cauliflower OR Potato cubes marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'Tandoori oven'.

 

Tofu Curries-1

 

Tofu Eggplant 12.00
Tofu cooked with eggplant, tomato, green peppers and onions. Served with rice.

 

Tofu Vindaloo 12.00
South Indian style hot and sour curry sauce. Tofu cooked in hot spices with potatoes, tomatoes, onions and cilantro

 

Tofu Makhani 12.00
Tofu marinated in a blend of yogurt and very mild tandoori spices then backed in the clay oven and cooked with cream, tomato sauce, and chef special spices. Topping with Mathe leaves and pure butter

 

Tofu Curry 12.00
East Indian style Tofu cooked in a medium brown curry sauce

 

Tofu Mali Curry 12.00
East and West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste and planet Bombay’s chef secret spices

 

Tofu Dal Sabji 12.00
Tofu cooked with lentils, mixed vegetables, onions, cilantros and tomatoes.

 

Tofu Saggwala 12.00
Spinach cooked with tofu in a mild creamy sauce.

 

Tofu Eggplant 12.00
Tofu cooked with eggplant, tomato, green papers, onions, cilantros and Mathe leaves.

 

Tofu Curries-2

 

Tofu Tikka Massala 12.00
Tofu marinated in a blend of yogurt and mild tandoori spices then baked in the clay oven and cooked with fresh mint leaves, cream, Cashew paste and chef special saffron color sauce

 

Tofu Makhani 12.00
Tofu marinated in a blend of yogurt and very mild tandoori spices then backed in the clay oven and cooked with cream, tomato sauce, and chef special spices. Topping with Mathe leaves and pure butter

 

Tofu Vindaloo 12.00
South Indian style hot and sour curry sauce. Tofu cooked in hot spices with potatoes, tomatoes, onions and cilantros

 

Tofu With Mushroom 12.00
Mushroom cooked with tofu, onions and tomatoes in brown curry sauce

 

Tofu & Chickpeas Massala 12.00
Chickpeas cooked with tofu, and onions in light tomato sauce

 

Tofu Passanda 12.00
North Indian style mild curry sauce. Tofu marinated with yogurt, garlic, ginger and chef special spices. Also cooked with Mathe leaves, cashew paste, cream and slice of pineapples.

 

Tofu Achari 12.00
Tofu cooked in medium curry sauce with mixed pickle, onion, green peppers, tomatoes and cilantros

 

Biryani Dishes
Specialty of the Muslim community. Meat or poultry Cooked with Basmati Rice and special planet Bombay biryani spices. Served with our special

 

Vegetables Biryani 12.00
Cooked with basmati rice with chef special biryani spices. Served with special sauce.

 

Shrimp Biryani 16.00
Cooked with basmati rice with chef special biryani spices. Served with special sauce.

 

Chicken Biryani 14.00
Cooked with basmati rice with chef special biryani spices. Served with special sauce.

 

Lamb Biryani 16.00
Cooked with basmati rice with chef special biryani spices. Served with special sauce.

 

Goat Biryani 16.00
Cooked with basmati rice with chef special biryani spices. Served with special sauce.

 

Chicken Tikka Biryani 15.00
Cooked with basmati rice with chef special biryani spices. Served with special sauce.

 

Kashmiri Rice(Mixed Fruit Rice) 10.00
Basmati rice dish cooked with mixed dried fruits, sweet.

 

Fried Rice
All fried rice dishes: cooked with Basmati rice with soy sauce, garlic, onions, and Indo-China mild spices

 

Mushroom Fried Rice 10.00
Cooked with basmati rice, soy sauce, garlic, onion, cilantro and Indo-Chinese mild spices.

 

Garlic Fried Rice 8.00
Cooked with basmati rice, soy sauce, garlic, onion, cilantro and Indo-Chinese mild spices.

 

Chicken Fried Rice 12.00
Cooked with basmati rice, soy sauce, garlic, onion, cilantro and Indo-Chinese mild spices.

 

Spinach Fried Rice 10.00
Cooked with basmati rice, soy sauce, garlic, onion, cilantro and Indo-Chinese mild spices.

 

Lemon Fried Rice 8.00
Cooked with basmati rice, Termaric, soy sauce, garlic, onion, Lemon Juice, Curry Leaves & cilantro

 

Tamarind Rice 8.00
Cooked with basmati rice, soy sauce, garlic, onion, cilantro, paprika, Tamarind sauce, and Curry Leaves

 

Shrimp Fried Rice 16.00
Cooked with basmati rice, soy sauce, garlic, onion, cilantro and Indo-Chinese mild spices.

 

Vegetable Fried Rice 10.00
Cooked with basmati rice, soy sauce, garlic, onion, cilantro and Indo-Chinese mild spices.

 

Egg Fried Rice 8.00
Cooked with basmati rice, soy sauce, garlic, onion, cilantro and Indo-Chinese mild spices.

 

Peas Fried Rice 5.00
Cooked with basmati rice, soy sauce, garlic, onion, cilantro and Indo-Chinese mild spices.

 

Breads

 

Naan 3.00
Leavened white flour bread baked in tandoor oven.

 

Garlic Naan 4.00
Leavened white flour bread stuffed with spiced garlic.

 

Massalla Kulcha Naan 6.00
Leavened white flour bread stuffed with spiced onion cheese.

 

Peshawari Nan or Shahi Naan 6.00
Leavened white flour bread stuffed with mixed dry fruits.

 

Cheese Naan 5.00
Leavened white flour bread stuffed with homemade cheese.

 

Bullet Naan 5.00
Leavened white flour bread stuffed with very hot green thai chillis.

 

Chapati 3.00
The unleavened bread made from chapatti flour, a ground whole meal flour known as atta which is finer than the western equivalent.

 

Poori 5.00
Fluffy deep fried breads, shaped into discs, made of whole wheat flour.

 

Paratha 4.00
Thick whole wheat pan-fried flat bread.

 

Aloo Paratha or Stuffed Paratha 6.00
Thick whole wheat pan fried flat bread stuffed with peas and potatoes.

 

Tandoor Roti 4.00
Whole wheat hand-rolled thick flat bread cooked in the Clay Oven