Mehfil Indian Dine In Lunch Menu

Combinations:
For second half vegetarian or non-vegetarian curry dishes Add $ 5.95 For second half tandoori dishes Add $ 7.95
TIKKA ADRAKI (Soft and juicy, ginger flavored tandoori kebabs of fresh free range chicken breast baked in tandoor) Clay oven is one of the most versatile kitchen equipment of north India called tandoor.The traditional tandoor which is used in preparation is made of clay and fired by mesquite charcoal. These kebabs are prepared from the breast of chicken marinated in the base prepared from homemade yogurt, ginger paste, royal cumin and many more spices. The breast pieces are then marinated overnight and then cooked in the same traditional tandoor. $11.95 TANDOORI FISH (Soft and juicy tandoori fillets of salmon marinated in mustard seeds) Fish is the most popular delicacy of western side of India and no meal is complete without fish. Fish is made in different styles and we have picked the tandoori roasted fish. The fish fillets are marinated overnight in vinegar made of sugarcane, oregano seeds, and many more spices. $12.95 MIRCH BHARONI (Bell peppers stuffed with freshly mashed vegetables and cooked in thick curry sauce) Large size bell peppers are cleaned shelled, slot from the centre and kept aside. The stuffing is prepared with boiled mashed potatoes, beans, peas, carrots, cauliflowers, garlic, ginger, and several spices. These bell peppers are stuffed and steamed to obtain firmness and then cooked in a thick curry prepared with red onions, vine ripped tomatoes $9.95 COORGI TARKARI (Fresh vegetables cooked with red onions, coconut, garlic, and cumin’s) In this dish a masala is prepared by grinding fresh turmeric roots, garlic, red onions, cumin, mustard and coriander seeds, green chilies, red chilies, and fresh coconut. This masala paste is tempered with curry leaves and finally the vegetables like blue lake beans, potatoes, eggplants, mushrooms, and carrots are sautéed and cooked. $9.95 MURAG MADIRA (Chicken cubes cooked in curry flavored with rum) This dish has been taken from a unit cook of Indian Army serving in the Himalayan Region. The use of rum makes it easy to tenderize the meat and help it cook faster in the low pressure region of the Himalayas. The base is prepared by sautéing vine ripped tomatoes with many spices like cardamom, saffron, royal cumin, coriander powder, cinnamon powder, and several other spices. The crisp onions, garlic, ginger are added. $10.95 PUNJABI GOAT CURRY (Fresh baby male goat cooked with garlic onion ginger and vine ripened tomato) This dish is very famous in Northern India and the preparation for Goat curry is the procedure of nearly 8 hours, firstly Goat is marinated in hung curd (home made) for 4-5 hrs, after meat is tender then meat is sautéed in ginger, garlic, bay leaf & black cardamom till meat is brown then tomato puree with fried red onions is added with mace powder, then it is cooked for 2-3 hrs on simmer. $11.95
BEVERAGES:
Mango Juice, Guava Juice, Mango Lassi, Zaffrani Lassi, Sweet Lassi, Salt Lassi & Zeera Lassi	$2.95 each
Spiced Indian Chai (Hot or Iced)	$1.50 each
Soft Drinks- Pepsi, Diet Pepsi, Coke, Diet Coke, Sprite, Calistoga & Lemon Ice Tea.	$1.50 each
Mango Lassi is Mango juice, homemade yogurt and milk. Zaffrani Lassi is a blend of over twenty different kinds of powdered dry fruits and sweet spices mixed with a touch of saffron & milk.

DESSERTS:
Gulab Jamun: Cottage cheese dumpling enhanced with cardamom, saffron & roasted almonds	$3.00 each
Rabri: Cooked by boiling milk for about three to four hours, when the milk gets thick, sugar, saffron, honey and screw pine water is added and again boiled, served cold.	$3.00 each