Starter — Bhaji
Savory Indian fritter. Chopped spinach, onion and garlic with a chickpea batter. Fried to perfection and served with a coriander chutney and carrot raita yogurt dip.

Soup — Fried Dhal
Mildly spiced split yellow peas boiled with ghee until tender. Fried onions, garlic and curry leaves are slowly simmered together. Garnished with chopped coriander and fresh lime.

Entrée — Buttered Paneer
Indian cheese chunks marinated in fresh spices, cream, tomatoes cashews, onions, garlic and ginger. Cooked down together with Chef Riks' hand blended Indian buttered seasonings.

Entrée — Aloo Gobi
Yukon gold potatoes and cauliflower sautéed with onions, Indian spices and fresh herbs. Dinner served with Royal Himalayan steamed Basmati rice, Roti-unleavened whole wheat flatbread and traditional Fijian Indian pickles.

Beverage
Fresh young coconut served chilled.

Dessert — Winegar's Banana Cream Pie Ice Cream
Banana custard ice cream swirled together with bite size pie crust pieces. Sprinkled with shredded toasted coconut.