Cinnamon Indian Cuisine

Andra Region. Boneless chicken in a spicy sauce with ginger and garlic with peppers

Specialty of the Andra region. Chunks of lamb marinated in ginger and garlic for 24 hours

Crispy chickpea battered calamari in a tamarind sauce

Chinese influence. Crispy Cauliflower with special Tomato Sauce

Contemporary dish. crisp fried spinach leaves topped with sev (crisp noodles), chopped onions and fresh tomatoes drizzled with cilantro & mint chutney, tamarind sauce, and yogurt

South Indian Style. Indian Pastry stuffed with vegetables

Contemporary Dish. curried chickpeas, cauliflower and spinach

Brittish in uence. pureed vegetables & lentils drizzled with yogurt

South Indian. spicy tomato soup with flavors of ginger and garlic

South Indian specialty. crispy crepe made with black lentils and rice flour served with coconut chutney and lentil-based vegetable stew.

South Indian specialty. crispy crepe made with black lentils and rice flour stuffed with a flavorful potato, cashew, and onion, served with coconut chutney and lentil-based vegetable stew.

tandoori grilled boneless chicken in a tomato cream sauce with mild spices

North Indian Recipe. Tandoori grilled boneless chicken braised in a light sauce of ground cashews, almonds and spices

Specialty of Rajastan. Boneless chicken in a sauce of tomatoes, ginger, garlic and garam masala with dried red chilies

Specialty of Andra Region. Boneless chicken dry cooked with Hyderabad sauce, a thick sauce of peanuts, ginger, garlic and red onion

Classic Indian Dish. Tandoori grilled chicken on the bone, served dry in a 24-hour marinade of yogurt with ajwain and fenugreek leaves,with grilled vegetables (local, pasture-raised)

Chettinad Region. Boneless chicken in a yogurt sauce made from coconut and toasted black peppercorns with a mix of hand-ground dark-roasted spices

Specialty of Bombay Region. Saffron basmati rice, scented with rosewater, turmeric, cardamon, star anise, and cinnamon, mixed with curried boneless chicken

Specialty of Region of Goa. Cubed halibut in a sauce of coconut milk, tamarind, sesame seeds, green chilies and indian spices

Specialty of North India. Tandoori grilled jumbo prawns served dry, marinated in saffron and yogurt, served with grilled vegetables

House Specialty. Tandoori grilled sea bass filet served dry with indian spices and grilled vegetables

Specialty of the Kerala Region. Jumbo prawns in a coconut tamarind sauce with turmeric, ginger, and other spices

Specialty of the Kerala Region. Cubed lamb with thick sauce of coconut, curry leaves, onion and spices

Northern Indian Influence. An assortment of tandoori grilled lamb, chicken, and sea-food kebabs served dry with grilled vegetables

British Influence. Spicy cubed lamb in a sauce of garam masala and turmeric with tomato, onions and red chilies

House Specialty. Tandoori grilled, grass-fed rack of lamb in a 24-hour mari-nade of ground cashews and yogurt with fresh mint, ginger, garlic served with grilled vegetables

Specialty of Bombay Region. Saffron basmati rice, scented with rosewater, cardamon,star anise, and cinnamon, folded with curried lamb

Persian Influence. Lamb shank, slow-cooked in a sauce of saffron, garam masala and a blend of chilies

Specialty of Hyderabad Region. Indian eggplant in a thick sauce of tamarind and toasted peanuts with ginger, garlic, turmeric and fresh curry leaves

Specialty of Punjab. Fresh okra in a dry sauce of ginger, turmeric, mango powder, dried red chilis, fenugreek leaves with sweet red peppers, and onions

A specialty of Bengal Region. Oyster, crimini and shitake mushroomwith sweet peppers, onion and spices

Specialty of Punjab. Handmade dumplings of homemade paneer with ground vegetables simmered in a cashew and almond sauce with turmeric and fenugreek leaves

Specialty of Kashmir. Vegetables and homemade paneer simmered in a mild creamy sauce of ground cashews and almonds with turmeric and dried fenugreek leaves

Specialty of Punjab. Chopped spinach simmered in a creamy sauce of ginger, turmeric, coriander, cumin with panir cheese

Specialty of Bengal Region Potatoes, chickpeas, cauliflower, green peas and seasonalvegetables simmered in a sauce of ginger, cumin, turmericwith curry leaves

Specialty of Bombay Region. Saffron basmati rice, scented with rosewater, cardamon, star anise and cinnamon gently mixed with sauteed vegetables, homemade paneer, cashews, and raisins

the classic punjab bread topped with melted butter

the classic punjab bread topped with melted butter, garlic and cilantro

naan stuffed with a rich filling of organic fresh goat cheese from acorn hill farm (walker valley) flavored with a mild chaat masala spice mix

naan stuffed with a mildly sweet filling of ground cashews and pistachios

simple, unleavened, whole-wheat bread cooked on a high-heat, flat grill