Ambassador Dining Room

Royal Indian Cuisine

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Along with this menu, we also offer our popular lunch buffet (price subject to change):
Monday through Saturday from 11:30 a.m. to 2:30 p.m.
Saturday through Sunday from 12:00 p.m. to 3:00 p.m.

**SOUPS**
(4.95) Mulligatawny A luscious tomato and lentil broth, gently perfumed with mustard
seeds.
(4.95) Chicken Shorba Delicately spiced soup.

**SALADS**
(4.95) Raita Cooling yogurt with cucumbers and tomatoes.
(5.95) Mixed Greens with balsamic vinaigerette.

**APPETIZERS**
(3.50) Vegetable Samosa Savory pastry, stuffed with spicy potatoes and peas.
(3.50) Meat Samosa Crisp pastry with mildly spiced lamb filling.
(8.50) Vegetable Pakora Crunchy fritters of cauliflower, spinach and potato.
(8.50) Chicken Chaat Boneless pieces of chicken tossed with mango powder and
tamarind sauce.
(8.50) Alu Chaat Refreshing potato snack flavored with black salt, roasted cumin and
asafetida.
(8.50) Onion Bhajia Thinly sliced onions, deep fried in spicy chick-pea batter.
(13.50) Bengan Khas Eggplant layered with fresh tomato and topped with yogurt and
mint. Served with garlic naan.
(13.50) Appetizer Platter Assortment of meat samosa, pakoras and onion bhajia.
(13.50) Vegetable Cuddy Ancient ceremonial dish of fritters in a tumeric yogurt sauce.

**CHICKEN**
(18.95) Chicken Tikka Masala Boneless pieces of chicken marinated, grilled and sauteed
in an aromatic masala sauce.
(18.95) Chicken Cheera Prepared with garden spinach, green chillies, ginger, garlic and
tomatoes.
(18.95) Chicken Badaam Pasanda Boneless breast of chicken, simmered in a delicate
cream sauce with almonds.
(18.95) Chicken Jalfrezi Prepared with tomatoes, green peppers and tamarind.
(18.95) Chicken Vindaloo Cooked in a tangy curry sauce with potatoes and a touch of
vinegar.
(18.95) Chicken Madras South Indian style curry made with green chillies and coconut
milk.

**LAMB**
(20.95) Lamb Saag Tender chunks of lamb gently cooked with cream spinach.
(20.95) Bhuna Lamb Tasty melange of lamb, bell peppers, onions, mushrooms, and
broccoli.
(20.95) Lamb Vindaloo Tender lamb cubes poached in a tangy curry sauce with potatoes.
(20.95) Boti Kebab Masala Marinated grilled lamb. Served in a creamy tomato sauce.
(20.95) Shahi Korma The famous dish brought to India by the Mughals. Lamb braised in
an exquisite cream sauce with nuts and raisins.
**SEAFOOD**
(24.95) Jingha KarariJumbo shrimp sauteed with garlic, ginger, green chillies, and
coriander.
(24.95) Crab Malabar Backfin crab, prepared in the manner of coastal India.
(19.95) Mashli TarkaSpicy fish curry made with the catch of the day.
(24.95) Shrimp Bhuna Shrimp stirfried with spices and vegetables.

**TANDOORI**
(18.95) Murgh Tandoori Sizzling half chicken, spiced and cooked to perfection in the
tandoor.
(18.95) Murgh Tikka Succulent pieces of chicken marinated in yogurt, lime juice, and
chillies.
(18.95) Sheesh Kebab Minced lamb rolls cooked on a skewer over charcoal.
(24.95) Boti Kebab Large fillet of lamb, marianted in tandoori spices.
(24.95) Jingha Kebab Shrimp, skewered and grilled with marinated vegetables.
(25.95) Tandoori Grand Platter A sizzling combination of sheesh kebab, murgh tikka,
murgh tandoori, and jingha kebab.

**VEGETARIAN**
(17.95) Malai Kofta Vegetable croquettes simmered in a delicately spiced cream sauce.
(16.95) Alu Gobi Spicy potatoes cooked with fresh cauliflower.
(16.95) Palak Paneer Creamed spinach with homemade Indian cheese.
(16.95) Matar Paneer A tasty curry of green peas and homemade Indian cheese.
(16.95) Bhindi Pyaaz Okra, dry-cooked with onions and spices.
(16.95) Bengan Bhartha Roasted eggplant cooked with coriander, cumin, onions, and
tomatoes.
(17.95) Navrattan Curry Vegetables, homemade cheese, nuts, and raisins in a mildly
spiced mixture.
(16.95) Vegetable Jalfrezi A hearty combination of cauliflower, potatoes, peas, bell
peppers,carrots, string beans, onions, and tomatoes.
(16.95) Chana Classic chick-pea curry flavored with onions, tumeric, cumin, coriander,
and mango powder.
(16.95) Shimla Mirch Roasted bell pepper stuffed with spiced vegetables.
(16.95) Dal Makhani Traditional dish of yellow or black lentils prepared in every Indian
home.

**CHEF'S RECOMMENDATIONS**
(24.95) Lamb Chops Grilled and served with mint chutney.
(24.95) Tenderloin of Lamb Presented in a fennel and chive sauce.
(24.95) Bengali Swordfish Grilled and accompanied by fresh mango salsa.
(24.95) Mashli Javeri Coated with a sesame corn meal crust and served with an Indian
tomato sauce.
(25.95) Shrimp Adrak Marinated in lime juice, chillies, and ginger, then grilled and
served with tamarind chutney.
(24.95) Goa Fish Whole pan fried fish topped with a mixture of roasted garlic, tamarind,
and scallion.
(25.95) Lobster Khas Steamed lobster tail covered with toasted fennel sauce.
(22.95) Murgh Khumari Chicken breast coated with lentils and served with a creamy
apricot ginger sauce.

**TRADITIONAL RICE SPECIALTIES**

(Mughal Biryanis made with Basmati Rice, Nuts, and Raisins.)
(21.95) Lamb Biryani
(19.95) Chicken Biryani
(24.95) Shrimp Biryani
(17.95) Vegetable Biryani

**BREADS**
(3.95) Naan Unleavened white bread. Baked in tandoor.
(3.95) Keema Naan Unleavened bread with ground lamb stuffing.
(3.95) Garlic Naan Unleavened bread topped with fresh garlic and coriander.
(3.95) Kashmiri Naan Unleavened bread topped with dry fruits and nuts.
(3.95) Bhara Kulcha White bread stuffed with onions.
(3.95) Roti Whole wheat bread. Baked in tandoor.
(3.95) Poori Deep fried, puffed whole wheat bread.
(3.95) Paratha Layered whole wheat bread.
(3.95) Alu Paratha Layered whole wheat bread stuffed with potatoes.

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