2018 Alexandria Restaurant Menubook 2018 | Page 177

SPICE KRAFT
INDIAN CUISINE
DINNER MENU
APPETIZERS
SAMOSA | 5 V / GF LASHOONI CAULIFLOWER | 6 V
TANDOORI CHICKEN WINGS | 7 GF SPICE KRAFT JINGA | 10 GF
SPINACH PAKORA CHAAT | 7 GF MANGO & GINGER CRISPY CHICKEN | 7
GF
Delicately seasoned potato and petite pea turnovers
served W tamarind  & mint chutney
Chicken wings marinated in tandoori spices grilled in
clay oven served w mint chutney
Crispy baby spinach fritters, bits of fresh tomato and onions all
tossed in the flavorful mixture of yogurt and tamarind sauce.
SOUP & SALAD
Crispy cauliflower | tomato-garlic glaze chutney|
scallions | peppers
Jumbo tandoori shrimp tempered with cumin |
fenugreek leaf | garlic | ginger & cilantro
Crispy boneless chicken | mango ginger honey  glaze
CHEF KRAFTED ENTREE
( ENTREE SERVED WITH BASMATHI RICE )
LENTIL SOUP | 4 V GF
Lentil puree | cumin thaduka | turmeric  | coconut
milk | cilantro
ADD CHICKEN | 2
LAMB SHORBA ( STEW ) | 5 GF
home made slow cooked lamb stock | curry leaf
thaduka | aromatic spice | coconut milk
HOUSE SALAD | 5 GF
Seasonal mixed green – grape tomato | English
cucumber | red onion | toasted chick peas | quinoa
Indian cheddar cheese
CHOICE OF AVACADO OR
GINGER PINEAPPLE DRESSING
GREEK SALAD | 5 GF
Romaine lettuce | grape tomato | English cucumber red
onion | feta cheese | Kalamata olive | greek dressing
CHICKEN KHUM DHANIYA | 15
GF
Grilled cilantro chicken | mixed mushroom
varuval | fire roast tomato garlic sauce
LAMB SHANK JOSH | 19 GF
Slow braised lamb shank | spiced potato mash |
essence of lamb joe
TULSI CITRUS WILD CAUGHT
ALASKAN SALMON | 19 GF
Char grilled salmon | pickled vegetables | cilantro
aioli