Downtown Dadeland
* = 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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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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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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Lager, United Breweries, India, 4.5%
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Lager, United Breweries, India, 4.5%
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German-style kölsch, J. Wakefield brewery, Florida, 5%
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FLAVOR PROFILE - HOPPY/CITRUS/LEMONGRASS STYLE- INDIAN PALE ALE ABV -7.7%