Mehfil Indian Dine In Lunch Menu

Combinations:
For second half vegetarian or non-vegetarian curry dishes Add $ 5.95. For second half tandoori dishes Add $ 7.95
TIKKA ADRAKI (Soft and juicy, ginger flavored tandoori kebabs of fresh chicken breast baked in tandoor) Clay oven is one of the most versatile kitchen equipment of north India called tandoor.The traditional tandoor which is used in preparation is made of clay and fired by mesquite charcoal. These kebabs are prepared from the breast of chicken marinated in the base prepared from homemade yogurt, ginger paste, royal cumin and many more spices. The breast pieces are then marinated overnight and then cooked in the same traditional tandoor. $11.95 TANDOORI FISH (Soft and juicy tandoori fillets of salmon marinated in mustard seeds) Fish is the most popular delicacy of western side of India and no meal is complete without fish. Fish is made in different styles and we have picked the tandoori roasted fish. The fish fillets are marinated overnight in vinegar made of sugarcane, oregano seeds, and many more spices. $12.95 ALLO MATTAR MASALA (White potatoes and English peas cooked in a curry of cumin seeds and tomatoes) Aloo Mattar, probably the most popular curry found in all over India. We first cook the gravy of red onions, ginger, garlic, and the ripped tomatoes and add roasted cumin to the gravy and add potatoes and peas and cook them till the potatoes are cooked. $9.95 THENGAI USLI (Mixed vegetables prepared in tomato, onions, ginger and coconut curry) This dish comes from the Southern part of India. The abundance of coconut grown in this area has contributed immensely to the local cooking methods. Usli or potpourri of several fresh vegetables is prepared by first soaking carrots, blue lake beans,corn, peas,eggplant, bell peppers, red creamers, mushrooms and in a mixture of coconut milk. The base is prepared with red onions, garlic, ginger, tomatoes, curry leaves, coriander, cumin seeds, and turmeric powder. The vegetables and the coconut mix are added to the base until well tempered. $9.95 TULSI MURG (Boneless chicken cubes cooked in a basil leaves curry sauce) This dish comes from the heart of India the capital New Delhi; chicken cubes are sautéed with pine nuts paste. The base sauce is prepared with, coriander, cumin, cloves, cardamom, cinnamon, mace, garlic, ginger, vine ripened tomatoes, red onions and many expensive masala and then added basil leaves. $10.95 KALI MIRCHI KA MEATBALL (Meatballs cooked in curry flavored with black pepper) This dish has been taken from the city of Lucknow the capital city of Uttar Pradesh. The Beef meatballs are first marinated overnight with ginger and garlic paste with a little lemon overnight and then the base gravy is cooked with red onions and tomatoes and then meatballs are added and cooked till the oil separates. Before taking the cooked meatball out of the vessel, some hand semi ground black peppers are added with some spices to give it a flavor. $11.95

BEVERAGES:
Mango Juice, Guava Juice, Mango Lassi, Zaffrani Lassi, Sweet Lassi, Salt Lassi & Zeera Lassi	$2.50 each
Spiced Indian Chai (Hot or Iced)	$1.50 each
Soft Drinks- Pepsi, Diet Pepsi, Coke, Diet Coke, Sprite, Calistoga & Lemon Ice Tea.	$1.50 each
Mango Lassi is Mango juice, homemade yogurt and milk Zaffrani Lassi is a blend of over twenty different kinds of powdered dry fruits and sweet spices mixed with a touch of saffron & milk.

DESSERTS:
Gulab Jamun: Cottage cheese dumpling enhanced with cardamom, saffron & roasted almonds	$3.00 each
Rabri: Cooked by boiling milk for about three to four hours, when the milk gets thick, sugar, saffron, honey and screw pine water is added and again boiled, served cold.	$3.00 each