India Eats Restaurant

Whole wheat hand-rolled bread stuffed with spicy mash potatoes then deep fried.

Potato cutlet topped with variety sauces

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 Buffalo sauce

Chick Peas in a blend of Spices, garnished with Cilantros

Triangular puffed pastry stuffed with ground chicken, & mildly spiced herbs.

Deep fried wings mixed with special spicy curry sauce

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

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

Onion fitters prepared with whole coriander, cumin and a variety of spices.

Mini crispy poori stuffed with mashed potatoes, onion, chickpeas and spiced water

Flour crisps & spiced beans topped with mint, chili, yogurt and tamarind sauces

A spicy potato cake (Aloo Tikki) topped with spicy beans, dice of onions, cilantro, and tomatoes.

Vegetable Samosa cut into pieces and served with spicy beans and topped with three kind of sauces and cilantros

Baked wings mixed with special spicy tandoori sauce

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 teriyaki sauce

Triangular puffed pastry stuffed with cubed potatoes, green peas, carrots & mildly spiced herbs.

Marinated in a blend of yogurt and mild tandoori spices, then baked in the clay oven and cooked with fresh mint leaves, cream, and Chef's Special saffron-colored sauce - SERVED WITH RICE

Goat cooked in a medium curry sauce with mixed pickle, onion, tomatoes and cilantros. - SERVED WITH RICE

Lamb cooked in a medium curry sauce with mixed pickle, onion, tomatoes and cilantros. - SERVED WITH RICE

Chicken, lamb, and shrimp prepared with chef secret special curry spices

Chicken slices marinated in yogurt, garlic & ginger with Chef's Special Spices; and cooked in a creamy sauce with mixed fruits - SERVED WITH RICE

Chicken Cooked with mangoes in a sweet and sour curry sauce

East Indian's favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers - SERVED WITH RICE

Indian's favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with special curry spices - SERVED WITH RICE

Chicken cooked with lentils, tomatoes and curry spices. Garnish with cilantros - SERVED WITH RICE

Jhalfrazi originated from Calcutta. Chicken marinated in yogurt, garlic & ginger and authentic East Indian spices then cooked with butter, onions, tomatoes, and green bell peppers.

East-West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and secret spices - SERVED WITH RICE

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. The word vin comes from vinegar and aloo is derived from 'Alho', the Portuguese word for garlic. cooked in hot spices with potatoes. - SERVED WITH RICE

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 - SERVED WITH RICE

East Indian's favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers - SERVED WITH RICE

Indian's favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with special curry spices - SERVED WITH RICE

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 - SERVED WITH RICE

Jhalfrazi originated from Calcutta. Goat cubes marinated in yogurt, garlic & ginger and authentic East Indian spices then cooked with butter, onions, tomatoes, and green bell peppers.

East-West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and secret spices - SERVED WITH RICE

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. The word vin comes from vinegar and aloo is derived from 'Alho', the Portuguese word for garlic. cooked in hot spices with potatoes. - SERVED WITH RICE

East Indian's favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers - SERVED WITH RICE

Indian's favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with special curry spices - SERVED WITH RICE

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 - SERVED WITH RICE

Lamb cubes cooked with lentils, tomatoes and curry spices. Garnish with cilantros - SERVED WITH RICE

Jhalfrazi originated from Calcutta. Lamb cubes marinated in yogurt, garlic & ginger and authentic East Indian spices then cooked with butter, onions, tomatoes, and green bell peppers.

East-West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and secret spices - SERVED WITH RICE

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. The word vin comes from vinegar and aloo is derived from 'Alho', the Portuguese word for garlic. cooked in hot spices with potatoes. - SERVED WITH RICE

Indian's favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with special curry spices - SERVED WITH RICE

East Indian's favorite brown & thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers - SERVED WITH RICE

Indian's favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with special curry spices - SERVED WITH RICE

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 - SERVED WITH RICE

Jhalfrazi originated from Calcutta. Shrimp marinated in yogurt, garlic & ginger and authentic East Indian spices then cooked with butter, onions, tomatoes, and green bell peppers.

East-West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and secret spices - SERVED WITH RICE

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. The word vin comes from vinegar and aloo is derived from 'Alho', the Portuguese word for garlic. cooked in hot spices with potatoes. - SERVED WITH RICE

SERVED WITH RICE

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

SERVED WITH RICE

Coconut milk cooked with fenugreek and medium spices.

Lentils cooked with mild spices.

Chickpeas cooked with tofu, and onions in light tomato sauce - SERVED WITH RICE

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 - SERVED WITH RICE

Spinach cooked with tofu in a mild creamy sauce. - SERVED WITH RICE

Tofu marinated in 5 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 - SERVED WITH RICE

South Indian style hot and sour curry sauce. Tofu cooked in hot spices with potatoes, tomatoes, onions and cilantros - SERVED WITH RICE

Chick peas cooked with potatoes, chef special spices, onions and tomatoes in brown curry sauce. - SERVED WITH RICE

Minced mixed vegetables with ground paneer (Homemade Cheese) cooked in a medium slightly creamy sauce

Cauliflower, zucchini, yellow squash, potatoes, carrots, corns, green peasand more cooked in brown curry sauce Green peas cooked with homemade cheese in a creamy sauce - SERVED WITH RICE

Spinach cooked with homemade cheese in a creamy sauce - SERVED WITH RICE

Lentils cooked with fried brown onions & garlic - SERVED WITH RICE