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 free range 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 MALAI KOFTA (Soft balls of fresh vegetables and ‘Paneer’ the Indian cottage cheese cooked in onion & tomato gravy) There are a dozens of ‘Kofta’ curries one can find in the Indian Cuisine. Some of these are of onion of tomato and others. Here the soft balls are created by mashing the Indian Cheese, boiled cauliflower, potatoes, fresh mint, lotus roots, taro roots and other several vegetables, raisins and four kernels. These dumplings are served in a curry of tomatoes, ginger, garlic, and red onions. $9.95 MADRASI SUBZI (Mix vegetables cooked in coconut, curry leaves, and mustard seeds flavor sauce) This offered dish comes from the business community of south India that is spread across the state. At first fresh vegetables like carrots, beans, bell pepper, red creamer , mushrooms and cauliflower are washed and are marinated in turmeric, coconut and ginger paste and this is mixed in the base of curry leaves, chores, roasted lentil powder and red onions and vine ripped tomatoes & cooked. $9.95 CHICKEN METHIWALA (Chicken cubes cooked in fresh fenugreek herb) ‘Methi’ (Fenugreek) is the old time favorite herb used in many salted biscuits, pakoras and is used as a vegetable itself. In this dish a powder of fenugreek seeds is made and cooked well in the paste of ginger and garlic and then the chicken cubes soaked in the fenugreek juice and herb are added to the gravy and is well cooked adding onions and tomatoes. $10.95 MEATBALL VINDALOO (Beef Meatball cooked in a spicy curry sauce with small cubes of russets) Vindaloo originates from Goa situated in the southeast part of India. Vindaloo is enjoyed all over now, it was first prepared with pork, and then was tried with lamb, chicken and meatball. Here meatball cooked in a curry with hint of vinegar and red chilly with some goan spices, at last cubes of cooked russets are added. $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