The Punjab Indian & Himalayan Cuisine

Chicken Momos

Hand-folded Nepali dumplings with seasoned ground chicken, served with the house tomato-sesame achar

Jhol Momo

Steamed momos drowned in a spicy tomato-sesame broth — the Nepali version most regulars order over the dry plate

Goat Curry

Bone-in goat slow-cooked in a Himalayan-style gravy with mustard oil and garam masala

Chicken Tikka Masala

Tandoor chicken in a creamy tomato gravy — the obvious anchor for the North Indian side of the menu

Garlic Naan

Tandoor-blistered with plenty of garlic and cilantro

Saag Paneer

Spinach stewed with house paneer cubes and finished with cream

Samosas