Kabab Culture - Somerset, NJ

Slow-cooked lamb in a blazing Andhra gravy of Guntur red chilies, curry leaves, and tamarind. Deep, fierce, and built for heat lovers

Ultimate Coastal Curry with Onion, Ginger-Garlic, Tomatoes and Coconut

North Indian style ‘on the bone’ goat in a silky onion-tomato gravy

Chicken dish that is made in a rich tomato gravy and sauteed along with chunks of green peppers and onions

Hard-boiled eggs in a fierce, aromatic Chettinad gravy of freshly ground spices, curry leaves, and coconut — bold, smoky, and unmistakably South Indian

Twist to the popular rich malai kofta curry

Tasty Chicken Curry with Methi (Fenugreek) Leaves

Fresh Indian Cheese in Creamy Tomato Sauce

Homestyle Yellow Lentils with Tamarind

Delight in this North Indian curry featuring cut-up Soya chaap (vegan soy meat) enveloped in a rich and creamy Makhani gravy

Indian Cottage Cheese in a thick Spinach Gravy

The Favorite Creamy Lentils from North India

Creamy spinach curry loaded with soft paneer cubes, onions, tomatoes, and aromatic spices.

Hearty chickpea simmered in a spicy tomato-onion gravy with ginger, garlic, and aromatic spices.

Spicy Scramble of Indian Cheese and English Peas

Spinach with Cumin-Garlic Tempering topped with Crispy Onion Fritter

Succulent goat meat in Seasoned Basmati Rice Served in a Dough Sealed Pot

Seasoned Chicken ‘on the bone’ and Basmati Rice served in a Dough Sealed Pot

The Meaty Textured Vegetable ‘Jackfruit’ is the star of this Rice Dish

Aromatic jackfruit biryani with basmati rice, sautéed onions, tomatoes, and traditional spices.

Fragrant basmati rice cooked with tender jackfruit, spices, and herbs.

Succulent mutton layered with spiced basmati rice, caramelized onions, and fresh herbs.

Warm naan infused with aromatic garlic, ideal accompaniment to any meal.

Soft, fluffy naan brushed with melted butter, perfect for scooping curries.

Crisp, layered paratha with buttery layers, perfect for dipping.

Mint-infused layered paratha, refreshing twist on classic flaky bread.

Hearty kulcha filled with spiced mashed potatoes, soft and satisfying.

Flaky layered paratha with bold chilies and spices, a fiery treat.

Spicy garlic naan with a kick of chili, great with grilled meats.

Stuffed kulcha with savory onions, baked to golden perfection.

Crispy onion-kale pakoras served with soft avocado tacos, fresh lettuce, and tangy lime.

Mahi Mahi fillets soaked in a vibrant blend of yogurt, turmeric, and coastal spices, then kissed by the tandoor for smoky, charred edges and a moist, flaky center.

Tender chicken marinated in fresh cream, cashew paste, and mild spices, then grilled in the tandoor until silky smooth — delicate, buttery, and subtly spiced

Boldly marinated chicken tenders — charred on the outside, juicy within, with a slow-building spice that lingers. Angaarey means “embers, ” and you’ll taste them.

Finely minced chicken blended with herbs, green chili, and aromatic spices, hand-molded onto skewers and grilled to juicy, silken perfection.

Born in the royal kitchens of Lucknow for a Nawab who could no longer chew, these melt-in-the-mouth lamb patties are perfumed with over two dozen spices and served on warm mini bread. 29.95

Strained yogurt blended with herbs shaped into delicate dumplings, and fried until golden

Vibrant, earthy beetroot blended with spiced lentils and pan-griddled to a crisp crust — a jewel-red patty with earthy sweetness and gentle heat.

Plump whole mushrooms filled with a herbed spinach and cream cheese blend, skewered with colorful peppers, and charred in the tandoor for a smoky, molten center.

Fresh-made paneer and sweet bell peppers marinated in carom-seed spiced yogurt, then grilled in the tandoor until smoky and golden.

Plant based Meat-textured soy chaap soaked in a bold tandoori marinade of yogurt, smoked spices, and chili, then roasted in the clay oven.

Juicy chicken marinated in yogurt and spices, roasted in a clay oven until tender.

Mahi Mahi fillets soaked in a vibrant blend of yogurt, turmeric, and coastal spices, then kissed by the tandoor for smoky, charred edges and a moist, flaky center

Cauliflower florets twice-fried to an addictive crunch and tossed with curry leaves, mustard seeds, and fiery red chili

Our chef’s crown jewel — thick-cut lamb chops steeped overnight in a proprietary house marinade, then grilled to a blushing, smoky char.

French-trimmed chicken drumettes marinated in the chef’s signature blend, roasted in the tandoor until caramelized and smoky.

Some call it Chicken Tikka Masala

A fiery Goan classic — bone-in chicken in a dark, richly spiced coconut gravy of toasted whole spices, dried chili, and tamarind. Complex and unmistakably coastal

A Fiery goat meat dish from the state of Rajasthan, India.

Spicy egg plant dish made with pickling spices

Potatoes pan-roasted with whole cumin seeds, green chili, ginger, and fresh coriander until golden and fragrant

Paneer (Indian cottage cheese) and bell peppers cooked in a spicy masala

Muddled Fresh Ginger, Lemon Juice, Sugar, Soda

Sautéed Paneer with lettuce onions wrapped in a corn tortilla

Sautéed chicken wrapped in a corn tortilla

Potato with vegetables wrapped in a corn tortilla

Rich and Sweet dessert made with lentil (Moong Dal) and Nuts

1 Chicken Curry, 1 Vegetable curry, 1 Dal (Lentil) of the day, 4 Breads, Rice and Dessert

Choice of 1 Paneer, 1 Vegetable curry, 1 Dal (Lentil) of the day, 4 Breads, Rice and Dessert