Midnight Temple

PICK: SHRIMP, CHICKEN, OR CAULIFLOWER | PAN-FRIED UNTIL CRISP, THEN MIXED IN AN INDO-CHINESE SECRET SAUCE.

FRIED TEMPURA VEGETABLES BATTERED WITH INDIAN SPICES.

FRIED SPINACH FRITTERS LAYERED WITH DHAI, CRISPY NOODLES, MINT AND TAMARIND CHUTNEY.

CRISPY-FRIED PUFFED BALL FILLED WITH POTATO, CHICKPEAS, ONIONS, SPICES, AND TANGY MINT WATER.

SAVORY PASTRY FILLED WITH YOUR CHOICE OF PROTEIN. SERVED WITH MINT AND TAMARIND CHUTNEY.

TORTILLAS FILLED WITH YOUR CHOICE OF PROTEIN. TOPPED WITH CHEESE ONION AND CREME.

THIN WHEAT BREAD

TANDOOR BAKED BREAD CHOICE: BUTTER OR GARLIC

UNLEAVENED LAYERED FLATBREAD

PUFFED DEEP FRIED BREAD

DRY STIR-FRY DISH MADE WITH TENDER POTATOES (ALOO) AND CAULIFLOWER (GOBI) COOKED WITH A BLEND OF AROMATIC SPICES A COMFORTING AND FLAVORFUL CLASSIC.

CHICKPEAS SIMMERED IN A TANGY TOMATO BASED SAUCE, INFUSED WITH CUMIN, CORIANDER, AND GARAM MASALA.

WHOLE BLACK LENTILS COOKED WITH BUTTER AND CREAM AND SIMMERED ON LOW HEAT FOR A UNIQUE FLAVOR.

COOKED SPLIT YELLOW LENTILS, TEMPERED WITH AROMATIC SPICES AND GHEE.

FRIED EGGPLANT, BLENDED WITH GROUND PEANUTS AND CASHEWS TO MAKE CREAMY CURRY.

SAUTÉED ONIONS, TOMATOES, GARLIC, AND ONION IS PURÉED TO MAKE A FLAVORFUL SAUCE WITH A BALANCE OF SAVORY, AROMATIC SPICES.

SEA BASS ON A BED OF COCONUT CURRY THAT HAS A BALANCE OF SPICE AND CREAMINESS.

RICH AND FLAVORFUL CURRY MADE WITH SOFT PANEER AND GREEN PEAS, COOKED IN A SPICED TOMATO GRAVY.

PICK: GOAT, CHICKEN, OR PANEER | SPINACH AND MUSTARD GREENS BLENDED INTO A CREAMY SAUCE. PERFECT BALANCE OF EARTHINESS AND WARMTH.

PICK: CHICKEN, FISH, OR PANEER | COOKED IN A RICH CREAMY SAUCE FROM ROASTED PEPPERS ONIONS, AND TOMATOS.

PICK: GOAT, CHICKEN, OR VEG | PORTUGUESE-INFLUENCED GOAN CURRY DISH THAT BRINGS THE HEAT WITH A TANGY VINEGAR BASED SAUCE.

SLOW-COOKED GRATED CARROTS IN MILK AND GHEE SWEETENED WITH SUGAR

SOFT, FRIED DOUGH BALLS SOAKED IN A FRAGRANT SUGAR SYRUP.

FROZEN DESSERT SIMILAR TO ICE CREAM BUT DENSER AND CREAMIER

CUSTARD THAT COMBINES BASMATI RICE AND AROMATIC SPICES. (CARDAMOM, SAFFRON)

GOAT, CHICKEN, OR VEG | SLOW COOKED RICE LAYERED WITH ONIONS AND AROMATIC SPICES FOR 3 HOURS.

CHICKPEAS COOKED IN A TOMATO AND ONION GRAVY SERVED WITH FRIED CRISPY PUFFED BREAD.

CHOWMEIN NOODLES STIR FRIED WITH VEGETABLES AND TOSSED WITH A INDO-CHINESE SECRET SAUCE.

5HR BROILED LAMB THEN STEAMED WITH INDIAN SPICES. SERVED WITH RICE AND NAAN

SAVORY THIN AND CRISPY CREPE FILLED WITH GARAM MASALA POTATOES SERVED WITH 3 CHUTNEYS AND SAMBAR.

SPICY MIXED VEGETABLES, SERVED ALONGSIDE SOFT BUTTER TOASTED DINNER ROLLS, CRUNCHY ONIONS AND LIME WEDGES.

CHICKEN, PANEER, FISH | MARINATED IN YOGURT, KASHMIRI RED CHILI POWDER, FRESH GINGER-GARLIC, GARAM MASALA, THEN PLACED IN A TANDOOR UNTIL TENDER.