Design District Menus
* = Seasonal Offering
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Puffed Rice in an Avocado Cilantro Dressing with Charred Vegetables. Topped with Sev and Fresh Tuna Marinated with Kashmiri Chili
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Cauliflower, Mushrooms and Herbs Lightly Fried and Tossed in a Roasted Red Pepper Sauce
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Grilled Corn off the Cob with Smoked Paneer and Spices and Served with Cilantro Cream
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Taro Leaf, Calabaza and Onion Deep Fried in a Light Chickpea Batter and Served with a Side of Tamarind Date Chutney
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Gujarati Snack made from Tender Roasted Sorghum Grains mixed with Yogurt and Cilantro.
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A Thin, Round Crisp Cracker like Snack made from Seasoned Peeled Black Gram Flour, Roasted. Served with Kitchens choice of Chutney
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Cucumber, Tomato and Onion Mixed with Ground Cumin
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Yogurt based Dip/Sauce with a rotating Vegetable, Cucumber and/or Carrot etc
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Chickpeas in an onion tomato masala gravy. Served with steam basmati rice
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Cubes of paneer marinated in turmeric, ginger, garlic, and lemon juice, grilled and served over a curry sauce made of fenugreek, spinach, tomato, onions, garlic, ginger, cumin, and coriander. Served with steam basmati rice
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Dal Tadka is Dal=lentil and tadka=tempering. Made with spices like cumin seeds, mustard seeds, garlic, chilies, curry leaves etc. to hot oil or ghee. Served with steam basmati rice
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Local fish marinated in turmeric, pan seared and served in a Coconut Curry Broth with curry leaf, and vegetables. Served with steam basmati rice
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Chicken is marinated with red chilies, garlic, ginger. Sauce is made of tomato, fenugreek, ghee, chunks of roasted red pepper and cream. Served with steam basmati rice
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Roasted Lamb, Carrot and Potato in a creamy cashew based curry. Served with steam basmati rice
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Pork marinated brown sugar, white vinegar, habanero, scallion, and ginger. Pork is braised and served in a tomato and peanut sauce. Served with steam basmati rice
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Bread with pumpkin seeds, soft wheat, flaxseed, sunflower seeds, brushed with ghee
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Bread pumpkin seeds, soft wheat, flaxseed, sunflower seeds, brushed with garlic ghee
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Grated cheddar with Ghost Peppers and red onions and finished with ghee
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A fluffy deep-fried leavened bread containing avocado. It is often eaten with chickpea curry
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J. Wakefield Brewery, FL, 7% Brewed for Ghee using mango, betel leaf, and lemon verbena from Rancho Patel
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Saison, J. Wakefield Brewery, Florida, 7% Brewed for Ghee using mango, betel leaf, and lemon verbena from Chef Niven Patel’s farm, Rancho Patel.
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FLAVOR PROFILE - HOPPY/CITRUS/LEMONGRASS STYLE- INDIAN PALE ALE ABV -7.7%
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Sixpoint Brewing, New York 7.0% FLAVOR- Mosaic hops in a hazy IPA with no bitterness.
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Copperpoint Brewing Co., Boynton Beach FL 5%
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Kiuchi Brewery, Japan 5.5%
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Champagne, France slightly acid/rich aromas/extreme freshness
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Champagne, France citrus and white flowers
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Treviso, Italy intensely fruity and fresh
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Piedmont, Italy light and dry
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Parra Jimenez, Spain 2018 organic/crisp and clean
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Mallorca, Spain 2016 aromatic/pairs well with sweet dishes
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Castilla & Leon, Spain 2017 fresh/mineral/sharp
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Maipo Valley, Chile 2019 light/elegant finish/oak
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France 2018 fresh/stoney
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San clemente, Chile 2019 fresh and powerful with fruit
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Sancerre, France 2018 crisp/dry/mineral
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Maule valley, Chile 2019 acrid with grippy tannins FIZZY
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Rheingau, Germany 2017
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Mosel, Germany 2018