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Our Dinner Menu
Authentic Indian Food | Over 25 Years of Experience | Catering Available
Authentic Indian Food Over 25 Years of Experience Catering Available
Dine Today the Indian Way
Menu
Appetizers
The throbbing pulse of India is its streets, and the essential element of this vibrating and pulsating scene is the street food vendor, hawking freshly cooked mouth-watering fare to the hungry passers-by at all times of the day and often well into the night. The tastes, sounds, and feel of these street foods are simply unparalleled.
Found in almost every food stall and street food vendor in Delhi. Potato patties served with spicy chickpeas, topped with sweet yogurt, tamarind chutney, and spicy cilantro sauce.
Known by different names ...” puchka” ...” pani puri” to name a few. This is undoubtedly the most eaten snack in the whole of india. Puffed whole wheat and semolina crisps filled with potato and chickpea, are accompanied by spicy tamarind water to dunk into.
Crunchy, tangy, hot, and sweet flavors combine to make papri chaat delicious prepared with whole wheat crackers, diced potato, chickpeas, and an assortment of sweet and spicy sauces.
A triangular savory pastry filled with your choice of potato and peas, lamb, butter chicken, or chili cheese. Served with tamarind chutney.
Ever popular roadsides treat...a potato and peas samosa topped with spiced chickpeas and a combination of sauces.
Cauliflower florets rolled in a spiced rice flour batter topped with red onions and a dusting of rock salt.
Onion fritters in a light spices chickpea batter.
House Special Appetizer
Crisp spinach leaves topped with a light chickpea batter and sweet yogurt and seasoning.
Appetizers From Our Grill Section
Boneless cubes of chicken grilled in a yogurt –paprika -ginger, garlic - roasted spice marinade.
Tandoori or Grilled Specialities
Cooking in a tandoor (a special open oven made of clay) dates to the Indus Valley civilization where meats, bread, and vegetables were exposed to high heat for a short period of time. Today it is the lightest and most nutritious form of cooking.
Marinated in yogurt, ginger, garlic, and cream cheese, dusted with rock salt.
Grilled with yogurt, saffron,” ajwain”, roasted spices, and chili.
Yogurt-paprika-ginger, garlic and roasted spices, and lemon juice.
In raw papaya, ginger root, and spices marinade.
White meat chicken in cream cheese and garlic marinade.
*White meat option is available at just $2.00 extra.
All the above entrees are accompanied by a side of steamed basmati rice.
Substitute with lemon rice or saffron pilau rice for $2.00.
All the above items are gluten-free.
Rice Based Entrées
These entrees are made by combining rice with spices and seasonings and meats or vegetables. While this method of cooking may have originated in Iran/Persia. It is in India that the recipes of biryanis have developed to their current form. Each serving is steamed and baked individually and is accompanied by “raita”’ (a lightly spiced yogurt sauce).
Curried Specialties
During the British rule in India “Curry” was rather a catchall word for anything mottled with hot spices. We would like to define a “Curry “as a dish consisting of meat, fish, chicken, or vegetables, simmered in or covered with a sauce, gravy, or liquid that is redolent with spices and herbs. And the variations of ingredients, spices, and herbs are what make each curry different from the others.
No dish in India has reached popularity and fame as much as this has. A rich tomato, butter-based sauce … is what makes this lip-smacking delicious.
A mild creamy almond-based curry. Pasand meaning “like”. Pasanda means that the dish is to everyone’s liking.
Freshly roasted cumin - sun-dried coriander seeds – fresh curry leaves combined into a rich and flavorful sauce with coconut milk.
Is first grilled and then simmered in rich yogurt, tomato, cashew paste, coriander, and fenugreek sauce. Probably the most widely eaten and made curry.
Derived from a Portuguese dish and was made famous by the Goans. Is a “spicy” dish rich with the flavor of Kashmir red chili- ginger garlic and malt vinegar.
Our house special lamb curry in a ground lamb sauce.
*White meat option is available at just $2.00 extra.
All the above entrees are accompanied by a side of steamed basmati rice.
Substitute with lemon rice or saffron pilau rice for $2.00.
All the above items are gluten-free.
Vegetarian Specialties
Vegan
Smoked eggplant with tomato and onions.
Okra seared with ginger, dry mango powder, and seasoning.
Baby eggplant filled with spices and simmered in a lentil sesame –peanut sauce.
Potatoes and cauliflower in fresh herbs.
Spinach and chickpeas in fresh herbs.
Chickpeas with fresh herbs and spices.
Yellow lentils with roasted cumin and spices.
All the above entrees are accompanied by a side of steamed basmati rice.
Substitute with lemon rice or saffron pilau rice for $2.00. Side portions are not accompanied by rice.
All the above items are gluten-free.
Vegetarian
A mild mixed vegetable curry.
Cottage cheese and creamy spinach.
Black lentils in butter and cream.
Creamy spinach with corn.
Cottage cheese in a creamy tomato sauce.
Fresh cottage cheese and green peas.
All the above entrees are accompanied by a side of steamed basmati rice.
Substitute with lemon rice or saffron pilau rice for $2.00. Side portions are not accompanied by rice.
All the above items are gluten-free.
The Bread Essentials
The wide varieties of Indian bread are an integral part of our cuisine. At Heritage India, each bread is baked fresh to order.
Whole Wheat
A layered leavened bread.
Layered leavened bread with fresh mint.
White Flour
Filled Breads
Rice Options
All entrées are served with a side of steamed basmati rice.
Condiments – Dips
A spiced yogurt sauce.
VISIT US
CLOSED ON MONDAYS
LUNCH HOURS
- Monday
- Closed
- Tue - Sun
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DINNER HOURS
- Sunday
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- Monday
- Closed
- Tue - Thu
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- Fri - Sat
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