Tantra Indian Grill & Curry 116 S Raiford Selma NC

Dark chicken seasoned and marinated in a flavorful yogurt-based tandoori marinade and cooked on a chargrill. Served with Malabari roti and mint chutney.

Chicken Seekh kebab, paired with scrambled egg, wrapped in a tortilla and served with pickled onions, tangy Tandoori sauce, and cilantro chutney.

Deep-fried flaky, golden puffed pastry filled with delicately spiced ground chicken, tempered with green peas and fragrant Indian spices, served with a tangy tamarind chutney. 2 Samosas per order.

Made from minced chicken mixed with Indian spices and herbs, rolled into a cylinder shape cooked on a chargrill. Served with Malabari roti and mint chutney.

Chargrilled chicken wings marinated in spiced yogurt and tikka masala spice blend, bursting with bold, smoky flavor. A fiery twist on a classic favorite.

Deep fried flaky, golden puffed pastry filled with delicately spiced potatoes and green peas with fragrant Indian spices, served with a tangy tamarind chutney and Chana Masala. 2 Samosas per order.

Vegetable manchurian was invented in India Mumbai,by an expat Chinese chef. Chopped mixed vegetables deep fried in a golf ball shape tossed in bell peppers onion and cabbage with an Indo-Chinese sauces

British nationaldish ,but originated in India. Succulent Tandoori chicken tikka cooked in flavourful onion and tomato gravy enriched with Flavourful Indian spices. Served best with Naan or Malabari roti.

Stir fry noodles tossed with shredded chicken, julienne bell peppers, onion, and cabbage with our in-house flavourful oriental and soy sauce.

Paneer/ cottage cheese chunks tossed in onion and bell peppers with a flavourful chilli sauce and rolled into a Malabari roti with or without egg glazing .

Chunks of juicy tandoori chicken cooked on skewers served on a bed of savory flavorful yellow basmati rice served with lettuce-tomato salad garnished with white, red sauce & cilantro

Boneless Goat cooked in-house onion sauce and tempered with Indian herbs and spices.simmered on slow fire,cooked to perfection, served best with Malabari roti or Basmati rice.

A regal, aromatic rice entree. Fragrant basmati rice is layered with succulent, spice-marinated chicken, slow-cooked to perfection and served with refreshing cucumber raita.

Chef's signature dish from the Butter Chicken capital of India,New Delhi, grilled dark meat chicken simmered in a luscious, velvety tomato-butter gravy, delicately tempered with aromatic spices and finished with a swirl of cream.

Succulent lamb cubes, slowly braised in a flavorful onion and tomato gravy enriched in royal Mughlai spices. Served best with Malabari roti or garlic naan

Soft paneer/cottage cheese cubes tossed in fragrant kadai masala with capcicum & onions served best with Malabari roti or zeera basmati rice.

Flaky flat bread from the Malabar region of South India.

Garlic Naan is a flat bread made from a dough of flour, yeast, milk, and yogurt, topped with garlic and cilantro.

A refreshing blend of ripe mango puree, creamy yogurt with a hint of saffron, served chilled.