Starter — Samosa
Choice of Seasoned chicken or lamb with green peas and potatoes wrapped in a crispy flour pastry. Dinner served with tamarind and mint chutney.

Soup — Boiled Dhal
Mildly spiced split yellow peas boiled with freshly pounded garlic and ginger, Walla Walla sweet onions, carrots, long green beans and young purple eggplant. Dinner served with freshly chopped coriander and lime.

Entrée — Tikka Masala
Choice of meat roasted and marinated in an Indian style yogurt. Simmered to perfection in a rich tomato gravy with subtle flavors of coriander, cumin seed and gram masala. Topped with fresh coriander and cream.

Entrée — Coconut Paneer
Diced Indian cheese tossed in herbs and spices and cooked into a coconut gravy.

Sides — Aloo Paratha
Whole wheat flatbread stuffed with seasoned mashed potatoes, freshly ground cumin and mustard seed with roasted garlic. Grilled in ghee until golden brown. Served with Royal Himalayan steamed Basmati rice and traditional Fijian Indian pickles.

Beverage — Mango Lassi
Fresh mango purée with rich, creamy yogurt blended together and served chilled.

Dessert — Gulab Jamun
An Indian delicacy made from milk dough and fried until golden brown. Served in a cardamom syrup.