Apna Indian Kitchen

Served with yogurt and pickles.

Served with yogurt and pickles.

Served with yogurt and pickles.

Served with channa, pickles, and salad.

Traditional Indian lentil soup.

Crispy flakes and potato with masala chickpeas, chefs made special sweet green, red sauce, and some pomegranate seeds on top.

Pan-fried corn and potato patties dressed with tamarind, mint chutney, and sweet masala yogurt. Served with chickpeas.

Mixed vegetables and spices in crisp pastry. Served with red and green sauce and a bunch of salad. One order comes with two samosas.

Broccoli, carrot, and green beans toasted with garlic, ginger, and thick sauce.

Plain flour, baking soda, oil, and mint water. One order comes with eight pieces.

Two pieces of khasta samosa. Served with chickpeas and chutneys.

Sliced onion fried with chickpeas flour and deep-fried. Served with red-green sauce and bunch of salad.

Deep-fried crispy vegetable dumplings cooked with Indo-Chinese sauce finished with spring onion and cilantro.

Noodles tossed with bell peppers, onions, and Chinese sauces.

Cube pieces of cottage cheese. Coated with flour and starch. Toasted with peppers and Indo-Chinese sauce.

Batter-fried crispy cauliflower cooked with honey and garlic sauce and crushed black pepper.

Golden-fried fish in kula spices and deep-fried served with mint chutney, a bunch of onion ring, and radish.

Rice cooked with seasonal vegetables, spring onion, and soya sauce.

Rice cooked with boneless chicken, spring onion, and soya sauce.

Cottage cheese marinated with mint coriander and green chilli paste. Served with green sauce and salad.

Minced of lamb and chicken mixed with course spices. Skewered in the tandoor.

Minced lamb mixed with coarse spices and skewed in tandoor.

Cubes of chicken Thai in yogurt, red chilli paste, lime juice, and mustard. Smoked in the tandoor.

Cubes of Thai chicken marinated with cream, yogurt, and a touch of green cardamom. Roasted in the tandoor.

Boneless pieces of Thai chicken marinated with cashew nut paste, some oregano, and basil leaves. Smoked in the tandoor.

Basa fish marinated with Bengali-style paste and roasted in tandoor.

Combination of fish tikka, chicken tikka, paneer tikka, tandoori chicken, and seekh kebabs.

Soya chaap marinated in chef special hand pounded spices and grilled in the tandoor.

Overnight black lentils, chickpeas, and kidney beans enriched with cream and butter.

Yellow lentils (split peas) cooked with cumin, onions, and garlic finished with fresh Indian herbs.

Chickpeas cooked with cumin, garlic, ginger, and onion-tomato gravy.

Cottage cheese cooked with fresh blended spinach. Enriched with cream.

Cubed pieces of cottage cheese cooked with onion gravy, cream, and a touch of green cardamom.

Cottage cheese and green peas cooked with onion-tomato gravy.

Mushrooms and green peas cooked with onion, tomato, curry sauce, and finished with some fresh Indian herbs.

Garden fresh mixed vegetables tossed with onions, tomatoes, gravy, and touch of makhani sauce.

Most favorite dish of master chef Sanjeev Kapoor. Spinach and cottage cheese dumplings cooked with makhani sauce.

Deep-fried vegetables, cottage cheese dumplings stuffed with nuts, simmered in a light cashew, mawa paste, and poppy seed gravy.

Cottage cheese cooked with fresh fenugreek leaves and spices.

Green peas cooked with fresh fenugreek leaves, and spices.

Cottage cheese cooked in cashew, butter, and tomato gravy.

Cottage cheese, bell peppers, ginger, garlic, and whole red chilies. Finished with Kuta spices.

Cottage cheese cooked with chopped peppers and tomato gravy. Enriched with cream.

Okra cooked with Indian onions and tomatoes.

Smoked flavored ground eggplant cooked with green peas, onions, tomatoes, and a touch of yogurt.

Cauliflower and potatoes. Cooked with chopped masala and fresh herbs.

Can bamboo and potatoes in coconut cream and tomatoes.

Boneless chicken cooked with South Indian spices. Touch of coconut cream.

Chicken cooked with bell peppers and Kuta spices.

Boneless tandoori chicken in velvety rich tomato gravy flavour with kasoori methi and enriched with butter and cream.

Boneless pieces of chicken in a spicy pickle-flavoured sauce.

Stir-fried boneless chicken pieces with onions, peppers, ginger, and garlic finished with a dash of soy and chilli oil.

Grilled chicken tikka with bell peppers, onions, tomatoes, and thick masala.

Chicken cooked with dry fruits and exotic Indian spices.

Cubed pieces of lamb simmered with onions and tomatoes until tender.

Tender lamb cooked in fresh coriander and green chilli with cashew paste.

Boneless lamb slow-cooked in cashew paste. Finished with Lacknow herbs.

Lamb pieces cooked with hot-and-sour sauce, Goan malt vinegar, and Goan spices.

Bone-in pieces of goat meat sauteed with onions, peppers, and tomatoes. Finished with crushed spices and ginger.

Pork meat cooked with hot, sour sauce touches of malt vinegar, and finish with Goan spices.

Crab cooked in coconut and South Indian spices.

Tiger prawns simmered in creamy tomato gravy.

Prawns cutlet cooed with sliced onions, tomatoes, ginger, garlic, and coconut milk.

Tiger prawns in creamy peppered sauce.

Fish cooked in coconut milk.

Fish cooked in South Indian spices and finished with tamarind pulp and coconut.

Whole wheat bread.

Bread stuffed with mozzarella cheese and spinach. Baked in tandoor.

Bread stuffed with ground chicken, green chilies, ginger, and onion. Served with gravy.

Bread stuffed with assorted vegetable cooked in tandoor.

Layered whole wheat bread and fresh mint on top.

Basmati rice cooked with exotic vegetables and topped with a few drops of kewda water.

Basmati rice cooked with coconut and curry leaves.

Basmati rice and vegetables cooked with coconut milk and minty spicy.