Cheeni Durham 202 N. Corcoran St. Ste. 100

Petite eggplants roasted in masala, topped with fresh herbs.

flash-fried local mushrooms, ginger-chili masala, crispy curry leaves

flash-fried local mushrooms, ginger-chili masala, crispy curry leaves

minced lamb, crisp golden pastry, two per order

melty, crispy cabbage steaks with mustard seed and coconut, served with lime pickle dahi sauce

sweet potato, collards, and onion pakoras dredged in chickpea flour batter, fried until crunchy.

spiced potato and vegetables, crisp golden pastry, two per order

Masala fries, house-made chutneys, chopped tomato, onion, cilantro, and sev (crunchy chickpea flour sprinkles)

Crispy bitter gourd, house-made chutneys, chopped onions, tomatoes, and herbs

broken sweet potatoes, fresh lemon, chaat masala, mint chutney, crispy crunchies, smoked beetroot raita

Preserved lemon labneh, grilled seasonal vegetables (cauliflower, parsnips, and beetroots, mushrooms, etc.) served with spice & seed crusted house paneer & beetroot raita, a pink yogurt dipping sauce

Chicken malai kabab, beef sirloin boti, Amritsari fish cubes, accompanying sauces

Whole market fish rubbed with a paste of ginger, herbs, and green chilies before being skewered and cooked in the tandoor, served with rice and cooked pickled onions

Local, heritage pork chop cooked to order, served in a creamy, spiced, aromatic sauce. Contains cashews.

Filet of market fish cooked in a tangy, bright, tamarind-based sauce, with coconut and chili (served with rice)

Chicken thighs cooked in a medium-spicy tomato, garlic, curd, and achaar (Indian pickle) sauce, with house achaar and cilantro (served with malabar paratha)

chicken thighs cooked in coconut milk, garlic, warm spices, curry leaf, and tomato (spicy)

slow-cooked rice dish with chicken and a side of yogurt sauce

Crab pieces cooked in tamarind and coconut, then fried into rice with pepper and warming spices, ghee, and lemon, served with crab claws in ghee & pepper tadka, lemon aioli, and local microgreens tossed in lemon and salt.

light, silky, coconut milk gravy, pan-seared barramundi (served with Malabar paratha)

Slow-cooked rice dish with lamb and a side of yogurt sauce.

Lamb cooked with onions, vinegar, dried red chilies, and warm spices. FIERY hot, and delicious (served with rice)

Vegetable assortment cooked in a gravy thickened with coconut milk, ground poppy seeds, and warm spices (served with rice)

Slow-cooked lentils with tomatoes and okra, tempered with ghee and panch phoron, and East Indian seed and spice blend (served with rice)

Red chili, tomato, and garlic hot sauce, made in house.