Cheeni Durham 202 N. Corcoran St. Ste. 100

minced lamb, crisp golden pastry, two per order

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

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

Petite eggplants roasted in masala, topped with fresh herbs.

flash-fried chicken, cooked Indo-Chinese style, with soy, green chili, & vinegar

flash-fried local mushrooms, cooked Indo-Chinese style, with soy, green chili, & vinegar

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

house-made wheat and seed crackers topped with chutneys, boiled potatoes, chopped onion, cilantro, and tomato, sev, yogurt, and tomato jam

One vegetable samosa topped with yogurt, chutneys, cilantro, onion, tomato, and chole, a cooked chickpea dish, with sev, crispy chickpea sprinkles

Goan ground spices, chilies, vinegar, local beef pieces, potatoes; served with rice or paratha.

Bone-in chicken legs and thighs in a bright, spicy chicken curry, served with rice.

Chicken thighs cooked in a creamy, cashew-based sauce, with savory fenugreek and gentle spices.

Chicken thighs cooked in a medium-spicy, tomato, ground spices, and cream-based sauce, served with fresh cilantro and rice

Paneer cooked in a medium-spicy, tomato, ground spices, and cream-based sauce, served with fresh cilantro and rice

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

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)

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)

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

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

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

Five papad rolls, mint chutney, and tamarind chutney.

Pick three breads. Served with seasonal butter.