Chicago, IL
Yogurt mixed with vegetables and spices.
Long grain basmati rice.
Tomato-based creamy gravy with traditional spices. Pairs well with Breads.
V-COFFEE premium medium roast.
Enjoy the great taste of Coca-Cola with zero sugar, zero calories
Coca-Cola Original Taste — the crisp, refreshing taste you know and love
Take a Diet Coke break with this refreshing, no-calorie soft drink
Indian Lime Soda.
Chicago's Favorite Mango Lassi. Made from kesar mango and yogurt.
Traditional Indian tea made from spices and milk.
Indian Bold Cola.
Traditional flatbread stuffed with potato and spices. Cooked in tandoor and brushed with melted butter.
Traditional flatbread cooked in tandoor, and brushed with melted butter.
Traditional bread made from all-purpose flour and fried until fluffy. Served with channa masala.
Traditional wheat flatbread cooked on the grill.
Traditional flatbread stuffed with mozzarella. Cooked in tandoor and brushed with melted butter.
Boneless chicken thigh meat cooked in tomato-based creamy gravy and traditional spices. Served with basmati rice.
Boneless chicken cooked in house gravy, herbs, and traditional spices. Served with basmati rice.
Boneless chicken cooked with cubed onions, bell peppers, house gravy, herbs, and traditional spices. Served with basmati rice.
Boneless chicken cooked with homemade coconut & cashew nut sauce and house gravy. Served with basmati rice.
Boneless chicken cooked with homemade coconut & cashew nut sauce, house gravy, curry leaves, and spices. Served with basmati rice.
Spinach and boneless chicken cooked with traditional spices and cream. Served with basmati rice.
Shredded carrots cooked in milk, butter, and sugar.
Deep-fired dough balls, soaked in sweet syrup infused with cardamom. 3 pieces per order.
Homemade fresh cheese poached in a rich, thickened milk. 2 pieces per order.
Thin, savory crepe filled with our famous butter chicken, mozzarella cheese, and onions. Served with tikka sauce.
Thin, savory crepe made from a fermented batter cooked with butter. Served with coconut chutney and sambar.
Thin, savory crepe made from a fermented batter cooked with butter and stuffed with seasoned potatoes. Served with coconut chutney and sambar.
Thin, savory crepe made from a fermented batter cooked with butter and stuffed with seasoned potatoes. Served with coconut chutney and sambar.
Thin, savory crepe made from a fermented batter stuffed with cheese and seasoned potatoes. Served with coconut chutney and sambar.
Goat cooked in house gravy, herbs, and traditional spices. Served with basmati rice.
Goat cooked with homemade coconut & cashew nut sauce and house gravy. Served with basmati rice.
Goat cooked with homemade coconut & cashew nut sauce, house gravy, curry leaves, and spices. Served with basmati rice.
Goat cooked in red chili house gravy with a hint of vinegar and traditional spices. Served with basmati rice.
Boneless lamb cooked in house gravy, herbs, and traditional spices. Served with basmati rice.
Boneless lamb cooked with cubed onions, bell peppers, in-house gravy, herbs, and traditional spices. Served with basmati rice.
Boneless lamb cooked with homemade coconut & cashew nut sauce and house gravy. Served with basmati rice.
Boneless lamb cooked with homemade coconut & cashew nut sauce, house gravy, curry leaves, and spices. Served with basmati rice.
Boneless lamb cooked in tomato-based creamy gravy and traditional spices. Served with basmati rice.
Spinach and boneless lamb cooked with traditional spices and cream. Served with basmati rice.
Boneless chicken marinated in flour and spices and deep-fried. Sautéed with sweet, sour, and savory sauce. Served with green chutney and tamarind chutney.
Two giant deep-fried triangular pastry filled with seasoned minced chicken. Crisp on the outside, savory on the inside. Served with green chutney and tamarind chutney.
Boneless chicken marinated in flour and spices and deep-fried. Sautéed in hot, sweet, sour, and savory sauce. Served with green chutney and tamarind chutney.
Homemade fresh cheese and green peas cooked in house gravy, herbs, and traditional spices. Served with basmati rice.
Homemade fresh cheese cooked with cubed onions, bell peppers, house gravy, herbs, and traditional spices. Served with basmati rice.
Homemade fresh cheese cooked in tomato-based creamy gravy and traditional spices. Served with basmati rice.
Spinach and homemade fresh cooked with traditional spices and cream. Served with basmati rice.
Boneless chicken and basmati rice cooked with aromatic herbs and spices. Served with raitha.
Lamb and basmati rice cooked with aromatic herbs and spices. Served with raitha.
Shrimp and basmati rice cooked with aromatic herbs and spices. Served with raitha.
Farfalle pasta tossed in our rich, creamy tikka sauce, with traditional herbs and topped with grated parmesan cheese.
Mixed vegetables and basmati rice cooked with aromatic herbs and spices. Served with raitha.
Shrimp cooked in house gravy, herbs, and traditional spices. Served with basmati rice.
Shrimp cooked with cubed onions, bell peppers, house gravy, herbs, and traditional spices. Served with basmati rice.
Shrimp cooked with homemade coconut & cashew nut sauce and house gravy. Served with basmati rice.
Shrimp cooked with homemade coconut & cashew nut sauce, house gravy, curry leaves, and spices. Served with basmati rice.
Shrimp cooked in red chili house gravy with a hint of vinegar and traditional spices. Served with basmati rice.
Traditional South Indian soup made with tamarind pulp, tomato, lentil, cumin, pepper, garlic, red chili, coriander, and curry leaves.
Traditional South Indian stew made from lentil and vegetable.
Firm tofu cooked with cubed onions, bell peppers, house gravy, herbs, and traditional spices. Served with basmati rice.
Firm tofu cooked in tomato-based creamy gravy and traditional spices. Served with basmati rice.
Spinach and firm tofu cooked with traditional spices and cream. Served with basmati rice.
A deep-fried potato cutlet topped with channa masala, onion, cilantro, and sev (small, thin flour noodles). Served with green chutney, tamarind chutney, and yogurt.
Jalapeños dipped in chickpea batter, fried to golden brown. Served with green and tamarind chutney.
Batter-fried cauliflower florets sautéed with onions and bell peppers tossed in a sweet, sour, and savory sauce. Served with green and tamarind chutney.
Traditionally known as Bonda, these crispy, fluffy fritters are made from a batter of rice and lentils and fried to golden perfection. Served with coconut chutney and sambar (lentil and vegetable stew).
3 pieces of steamed savory cake made from homemade rice and lentil flour fermented overnight. Served with coconut chutney and sambar (lentil & vegetable stew).
Cauliflower florets and potatoes cooked in house gravy, herbs, and traditional spices. Served with basmati rice.
Spinach and potatoes cooked with traditional spices and cream. Served with basmati rice.
Roasted eggplant, mashed and sautéed with onions, tomatoes, and green peas. Served with basmati rice.
Okra cooked in house gravy and sautéed with onions and tomato. Served with basmati rice.
Chickpeas cooked in house gravy, herbs, and traditional spices. Served with basmati rice.
Chickpeas and spinach cooked with spices and cream. Served with basmati rice.
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
Traditional flatbread cooked with green chilies and herbs. Cooked in tandoor and brushed with melted butter.
Traditional flatbread topped with everything seasoning — a savory blend of sesame seeds, poppy seeds, dried onion, and garlic. Cooked in tandoor and brushed with melted butter for a bold, toasty twist on traditional naan.
Traditional flatbread cooked with garlic and herbs. Cooked in tandoor and brushed with melted butter.
Traditional flatbread stuffed with onions and spices. Cooked in tandoor and brushed with melted butter.
Traditional flatbread stuffed with homemade fresh cheese and spices. Cooked in tandoor and brushed with melted butter.
Traditional layered wheat flatbread. Cooked in tandoor and brushed with melted butter.
Traditional flatbread cooked in tandoor.
Traditional wheat flatbread cooked in tandoor.
Boneless chicken cooked in tomato-based creamy gravy and traditional spices. Served with basmati rice.
Boneless chicken cooked in red chili house gravy with a hint of vinegar and traditional spices. Served with basmati rice.
A crispy South Indian dosa dusted with our housemade karam podi — a bold, dry spice blend made from roasted lentils, red chilies, and curry leaves. It’s bold, flavorful, and made to stand out. Want to make it even better? Add seasoned potato masala for a comforting upgrade.
Thin, savory crepe made from a fermented batter stuffed with seasoned potatoes. Served with coconut chutney and sambar.
Thin, savory crepe made from a fermented batter, cooked with spicy chutney. Served with coconut chutney and sambar.
Thin, savory crepe made from a fermented batter, cooked with spicy chutney, and stuffed with seasoned potatoes. Served with coconut chutney and sambar.
Thin, savory crepe stuffed with homemade fresh cheese filling sautéed in house gravy and spices.
Thin, savory crepe made from a fermented batter. Served with coconut chutney and sambar.
Boneless lamb cooked in red chili house gravy with a hint of vinegar and traditional spices. Served with basmati rice.
3 piece chili pakora (spicy) and 3 piece potato pakora. Served with green and tamarind chutney.
Thin round savory lentil wafers. Served with green and tamarind chutney.
Potatoes dipped in chickpea batter, fried to golden brown. Served with green and tamarind chutney.
Vegetable samosa mashed and topped with channa masala, onion, cilantro, and sev (small, thin flour noodles). Served with green chutney, tamarind chutney, and yogurt.
Two giant deep-fried triangular pastry filled with seasoned mashed potatoes and peas. Crisp on the outside, savory on the inside. Served with green chutney and tamarind chutney.
Yellow lentils cooked with homemade ginger garlic paste, cumin seeds, and curry leaves. Served with basmati rice.
Black lentils, kidney beans, and split chickpeas are cooked in a tomato-based creamy gravy with traditional spices. Served with basmati rice.
Spinach cooked with yellow lentils and traditional spices. Served with basmati rice.
Shredded mixed vegetables and potatoes formed into rectangular cubes and deep-fried. Cooked in-house gravy, herbs, traditional spices, and cream. Served with basmati rice.
Mixed vegetables cooked with in-house gravy, herbs, and traditional spices. Served with basmati rice.
Mixed vegetables cooked with homemade coconut & cashew nut sauce and house gravy. Served with basmati rice.
Mixed vegetables cooked in red chili house gravy, a hint of vinegar, and traditional spices. Served with basmati rice.