Tulsi Indian Cuisine

Potato patties coated with a light layer of wheat flour. (Note: contains nuts)

Chickpeas garnished with crispy wheat wafers and chutneys.

Cooked in tandoor, then sautéed with onions, bell peppers, and tomato sauce. (GF)

Cooked in tandoor, then sautéed with onions, bell peppers, and tomato sauce. (GF)

Cooked in tandoor, then sautéed with onions, bell peppers, and tomato sauce. (GF)

Fried cauliflower cooked in spicy and tangy sauce. (V/GF)

Marinated chicken, lamb, and shrimp roasted in tandoor, sautéed with grilled vegetables. (GF)

Fritters marinated in a batter of gram flour with salt, and lemon juice. (GF)

Fritters marinated in a batter of gram flour with salt, and lemon juice. (GF)

Fritters marinated in a batter of gram flour with salt, and lemon juice. (GF)

Fritters marinated in a batter of gram flour with salt, and lemon juice. (V/GF)

Cheese marinated with sour cream and roasted in tandoor (GF)

Mashed samosa and well-cooked chickpeas. (Note: contains nuts)

Assortment of samosa, pakoras, and aloo tikki. (Note: contains nuts)

Crispy, triangular layers stuffed with mashed potatoes. (Note: contains nuts) (V)

A good ol' fashioned classic curry. We start by roasting ginger and garlic paste in oil, then add a handful of light spices, and finish by cooking your choice of vegetarian or non-vegetarian option in a fine blend of tomato and onion gravy. (GF)

A hallmark of Indian and Pakistani cuisine. Karahi refers to the wok that the food is cooked in under a slow heat. Made with mild spices, bell peppers, and diced onions. Served slightly on the dry side, relative to the consistency of a curry. (GF)

This golden curry is made with onion sauce, cream, cashews, almonds, coriander, cumin, cardamom, and cloves to create a rich, and well balanced sauce. A great option if you have low heat tolerance. (Note: contains nuts) (GF)

While most curries can be served either mild or hot

Pair a protein with a curry of your choice. All entrees are served with Basmati Rice. Available in Mild, Medium, Medium-to-Hot, Hot, Indian Hot, & Cobra Hot spice levels. (GF)

Spinach puree is slowly cooked with finely chopped onions, tomatoes, cream, and a touch of gram flour. The gram flour aids in the creation of a deliciously thick consistency of curry. (GF)

A dish well known for its heat; the word originating from Portuguese, (vin-da-loo) meaning wine and garlic. It is one of the hotter curries available that is still flavorful and aromatic. Primary ingredients are a blend of hot spices, red chili paste, and a dash of vinegar. (GF)

A good ol' fashioned classic curry. We start by roasting ginger and garlic paste in oil, then add a handful of light spices, and finish by cooking your choice of vegetarian or non-vegetarian option in a fine blend of tomato and onion gravy. (GF)

A hallmark of Indian and Pakistani cuisine. Karahi refers to the wok that the food is cooked in under a slow heat. Made with mild spices, bell peppers, and diced onions. Served slightly on the dry side, relative to the consistency of a curry. (GF)

This golden curry is made with onion sauce, cream, cashews, almonds, coriander, cumin, cardamom, and cloves to create a rich, and well balanced sauce. A great option if you have low heat tolerance. (Note: contains nuts) (GF)

While most curries can be served either mild or hot

Pair a protein with a curry of your choice. All entrees are served with Basmati Rice. Available in Mild, Medium, Medium-to-Hot, Hot, Indian Hot, & Cobra Hot spice levels. (GF)

Spinach puree is slowly cooked with finely chopped onions, tomatoes, cream, and a touch of gram flour. The gram flour aids in the creation of a deliciously thick consistency of curry. (GF)

A dish well known for its heat; the word originating from Portuguese, (vin-da-loo) meaning wine and garlic. It is one of the hotter curries available that is still flavorful and aromatic. Primary ingredients are a blend of hot spices, red chili paste, and a dash of vinegar. (GF)

A good ol' fashioned classic curry. We start by roasting ginger and garlic paste in oil, then add a handful of light spices, and finish by cooking your choice of vegetarian or non-vegetarian option in a fine blend of tomato and onion gravy. (GF)

A hallmark of Indian and Pakistani cuisine. Karahi refers to the wok that the food is cooked in under a slow heat. Made with mild spices, bell peppers, and diced onions. Served slightly on the dry side, relative to the consistency of a curry. (GF)

This golden curry is made with onion sauce, cream, cashews, almonds, coriander, cumin, cardamom, and cloves to create a rich, and well balanced sauce. A great option if you have low heat tolerance. (Note: contains nuts) (GF)

While most curries can be served either mild or hot

Pair a protein with a curry of your choice. All entrees are served with Basmati Rice. Available in Mild, Medium, Medium-to-Hot, Hot, Indian Hot, & Cobra Hot spice levels. (GF)

Spinach puree is slowly cooked with finely chopped onions, tomatoes, cream, and a touch of gram flour. The gram flour aids in the creation of a deliciously thick consistency of curry. (GF)

A dish well known for its heat; the word originating from Portuguese, (vin-da-loo) meaning wine and garlic. It is one of the hotter curries available that is still flavorful and aromatic. Primary ingredients are a blend of hot spices, red chili paste, and a dash of vinegar. (GF)

A good ol' fashioned classic curry. We start by roasting ginger and garlic paste in oil, then add a handful of light spices, and finish by cooking your choice of vegetarian or non-vegetarian option in a fine blend of tomato and onion gravy. (GF)

A hallmark of Indian and Pakistani cuisine. Karahi refers to the wok that the food is cooked in under a slow heat. Made with mild spices, bell peppers, and diced onions. Served slightly on the dry side, relative to the consistency of a curry. (GF)

This golden curry is made with onion sauce, cream, cashews, almonds, coriander, cumin, cardamom, and cloves to create a rich, and well balanced sauce. A great option if you have low heat tolerance. (Note: contains nuts) (GF)

While most curries can be served either mild or hot

Pair a protein with a curry of your choice. All entrees are served with Basmati Rice. Available in Mild, Medium, Medium-to-Hot, Hot, Indian Hot, & Cobra Hot spice levels. (GF)

Spinach puree is slowly cooked with finely chopped onions, tomatoes, cream, and a touch of gram flour. The gram flour aids in the creation of a deliciously thick consistency of curry. (GF)

A dish well known for its heat; the word originating from Portuguese, (vin-da-loo) meaning wine and garlic. It is one of the hotter curries available that is still flavorful and aromatic. Primary ingredients are a blend of hot spices, red chili paste, and a dash of vinegar. (GF)

A good ol' fashioned classic curry. We start by roasting ginger and garlic paste in oil, then add a handful of light spices, and finish by cooking your choice of vegetarian or non-vegetarian option in a fine blend of tomato and onion gravy. (GF)

A hallmark of Indian and Pakistani cuisine. Karahi refers to the wok that the food is cooked in under a slow heat. Made with mild spices, bell peppers, and diced onions. Served slightly on the dry side, relative to the consistency of a curry. (GF)

This golden curry is made with onion sauce, cream, cashews, almonds, coriander, cumin, cardamom, and cloves to create a rich, and well balanced sauce. A great option if you have low heat tolerance. (Note: contains nuts) (GF)

While most curries can be served either mild or hot

Shrimp, scallops, salmon, tilapia, crab meat, mussels, or combo. Pair a protein with a curry of your choice. All entrees are served with Basmati Rice. Available in Mild, Medium, Medium-to-Hot, Hot, Indian Hot, & Cobra Hot spice levels. (GF)

Spinach puree is slowly cooked with finely chopped onions, tomatoes, cream, and a touch of gram flour. The gram flour aids in the creation of a deliciously thick consistency of curry. (GF)

A dish well known for its heat; the word originating from Portuguese, (vin-da-loo) meaning wine and garlic. It is one of the hotter curries available that is still flavorful and aromatic. Primary ingredients are a blend of hot spices, red chili paste, and a dash of vinegar. (GF)

A good ol' fashioned classic curry. We start by roasting ginger and garlic paste in oil, then add a handful of light spices, and finish by cooking your choice of vegetarian or non-vegetarian option in a fine blend of tomato and onion gravy. (V/GF)

A hallmark of Indian and Pakistani cuisine. Karahi refers to the wok that the food is cooked in under a slow heat. Made with mild spices, bell peppers, and diced onions. Served slightly on the dry side, relative to the consistency of a curry. (V/GF)

This golden curry is made with onion sauce, cream, cashews, almonds, coriander, cumin, cardamom, and cloves to create a rich, and well balanced sauce. A great option if you have low heat tolerance. (Note: contains nuts) (V/GF)

While most curries can be served either mild or hot

Pair a protein with a curry of your choice. All entrees are served with Basmati Rice. Available in Mild, Medium, Medium-to-Hot, Hot, Indian Hot, & Cobra Hot spice levels. (GF)

Spinach puree is slowly cooked with finely chopped onions, tomatoes, cream, and a touch of gram flour. The gram flour aids in the creation of a deliciously thick consistency of curry. (V/GF)

A dish well known for its heat; the word originating from Portuguese, (vin-da-loo) meaning wine and garlic. It is one of the hotter curries available that is still flavorful and aromatic. Primary ingredients are a blend of hot spices, red chili paste, and a dash of vinegar. (V/GF)

A good ol' fashioned classic curry. We start by roasting ginger and garlic paste in oil, then add a handful of light spices, and finish by cooking your choice of vegetarian or non-vegetarian option in a fine blend of tomato and onion gravy. (V/GF)

A hallmark of Indian and Pakistani cuisine. Karahi refers to the wok that the food is cooked in under a slow heat. Made with mild spices, bell peppers, and diced onions. Served slightly on the dry side, relative to the consistency of a curry. (V/GF)

This golden curry is made with onion sauce, cream, cashews, almonds, coriander, cumin, cardamom, and cloves to create a rich, and well balanced sauce. A great option if you have low heat tolerance. (Note: contains nuts) (V/GF)

While most curries can be served either mild or hot

Pair a protein with a curry of your choice. All entrees are served with Basmati Rice. Available in Mild, Medium, Medium-to-Hot, Hot, Indian Hot, & Cobra Hot spice levels. (GF)

Spinach puree is slowly cooked with finely chopped onions, tomatoes, cream, and a touch of gram flour. The gram flour aids in the creation of a deliciously thick consistency of curry. (V/GF)

A dish well known for its heat; the word originating from Portuguese, (vin-da-loo) meaning wine and garlic. It is one of the hotter curries available that is still flavorful and aromatic. Primary ingredients are a blend of hot spices, red chili paste, and a dash of vinegar. (V/GF)

Tandoor roasted chicken mixed with vegetables. (GF)

Cucumbers, onions, tomatoes sprinkled with black pepper, chaat masala, fresh lemon juice, and cilantro. (V/GF)

Leafy greens and vegetables served with one of the following dressings: Italian, Ranch, or House. (V/GF)

Seasonal vegetables with chickpeas and paneer mixed with ranch, black pepper, and red chili hot sauce. (GF)

Home boiled chicken bone broth cooked with fresh spinach, and a touch of cream. (GF)

Three types of lentils cooked with cauliflower, carrots, green peas, and fresh ginger. (V/GF)

Tilapia, crab, shrimp, salmon, and mussels cooked in a creamy sauce. (GF)

Tomato puree cooked with coconut milk and cream. (GF)

Mashed potato stuffed in naan

Mashed potatoes stuffed in wheat bread (V)

Fresh basil stuffed in naan

Deep fried naan

Assortment of any three breads of your choice from above

Garlic Naan topped with green chili

Naan topped with minced garlic and freshly chopped cilantro

Cauliflower stuffed naan

Fluffy, self rising, refined wheat bread

Onion, Methi (fenugreek), and Paneer

Spiced onions stuffed in naan

Cheese stuffed naan

Plain whole wheat layered bread (V)

Deep fried roti (V)

Rosemary and thyme stuffed in naan

Flat bread made of wheat flour (V)

Nuts, raisins, and cherry stuffed naan

(GF)

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Dark meat with bone (GF)

White meat without bone (GF)

Boneless (GF)

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(GF)

Jumbo (GF)

Chicken, lamb, shrimp, and salmon (GF)