SMALL PLATES

Tamarind Curry Beets (Served Cold) with Coconut Yogurt – 7
Green Bean Palya with Coconut, Mustard Seeds, Curry Leaf, Coconut Yogurt- 7
Roast Cauliflower with Onions, Bell Peppers, Into-Chinese Sweet and Spicy Sauce – 7
Potato Samosas Chaat(2) with Black Eyed Pea Korma, Coconut Yogurt, Tomato, Tamarind, and Green Chutneys – 8

PLATES

Black Lentil Kofta Plate – Black Lentil Kofta, Zucchini, Squash, Bell Peppers, Onions, Corn, Black Bean Masala, Kale in Tahini Dressing,
Cilantro-Lemon Sauce, Tomatillo Chutney, Pickled Anaheim Chiles, Brown Basmati Rice – 11

Chickpea Cutlet Plate – Chickpea Cutlets, Ginger-Molasses Root Vegetables, Kale in Tahini Dressing,
Red Pepper-Cashew Chutney, Cilantro-Lemon Sauce, Pickled Anaheim Chiles, Brown Basmati Rice – 11

Pakora Plate – Pickled broccoli and Cauliflower Pakora, Black Bean Masala, Kale in Tahini Dressing,
Blueberry-Mint Chutney, Cilantro-Lemon Sauce, Radish, Brown Basmati Rice – 11

Kale Infused Dosa Plate – Poori, Black Pea Korma, Potato Masala, Collards,
Pickled Anaheim Chiles, Cilantro-Lemon Sauce, Roasted Red Pepper-Cashew Chutney – 11

Add New Mexico Green Chiles – 0.5

BOWLS

All Bowls Are Served Over Brown Basmati Rice
Black Lentil Kofta Bowl – Black Lentil Kofta, Roasted Cauliflower, Kale, and Onions in and Cashew Cream Curry – 12/7

Chicken-less Tikka Masala Bowl – Beyond Meat ‘Chicken’, Bell Peppers and Onions, in a Cashew Cream Curry, and Cilantro-Lemon Sauce – 12/7

Kale Saag ‘Paneer’ Bowl – OTA Tofu ‘Paneer’, Simmered in Kale and Sunflower Seed Curry – 12/7

Jack Fruit Vindaloo Bowl – Jackfruit Vindaloo, Root Vegetables, and Kale in Tahini Dressing – 12/7

Add Cilantro-Garlic Chapati, Kale Infused Dosa or Poori(2) to any plate – 2.5
Add New Mexico Green Chiles – 0.5

KATI ROLLS

House made Cilantro-Carlic Chapati stuffed with the following –
(Served with Kale in Tahini Dressing)
Roasted Beets, Red Onions, Carrot Slaw and Kale, Coconut Yogurt, and Tamarind – 7
Soy Curls, Collard Greens, Red Onions, Tomato Chutney – 7

THALI PLATES

(Large Plates – Not Available To Go)
Choice Of –
Black Lentil Kofta Curry, Chicken-less Tikka Masala Curry, or Tofu Palak Paneer Curry
Served with Black Eyed Pea Korma, Red Lentil-Tamarind Stew, Coconut Yogurt, Kale in Tahini Dressing, Roasted Beet Salad,
Brown Salad, Brown Basmati Rice, Tamarind Chutney, Green Chutney, and choice of House Made Bread – 18

SOUPS & SALAD

Red Lentil Tamarind Stew – Red Lentils, Carrots, Red Onions and Yukon Gold Potatoes, Finished with Cilantro-Lemon Sauce – 6.5/4

Peacock Salad – Kale in Tahini Dressing, Soy Curls, Root Vegetables, Corn, Bell Peppers – 11/7

Spicy Eggplant Salad – Kale in Tahini Dressing, Roasted Eggplant and Veggies, Fried Chickpeas – 11/7

Add New Mexico Green Chiles – 0.5
Add Cilantro-Garlic Chapati, Kale Infused Dosa or Poori(2) to any plate – 2.5

HOUSE MADE BREADS

Poori(2), Cilantro-Garlic Chapati or Kale Infused Dosa – 3

DESSERT

Apple-Carrot Payasam – Roasted Apples and Carrots Simmered in Coconut Milk and Spices. Topped with Oat and Nut Crumble – 5
**Add a School of Coconut or Vanilla Ice Cream – 2**

SIDES

Jackfruit Vindaloo – 5
Spicy Eggplant and Veggies – 5
Brussel Sprouts with Hazelnuts and Lemon – 5
Ginger Molasses Root Vegetables – 4.5
Potato Samosa (2) – 6
Tofu ‘Paneer’ and Kale Samosa (2) – 7
Pakora – 4
Black Eyed Pea Korma – 3
Black Bean Masala – 3
Kale in Tahini Dressing – 3
Collards in Warm Dressing – 3
Potato Masala – 3.5
Brown Basmati Rice – 2
Chutney / Sauces / Dressing – 0.5
Chickpea Cutlets – 1 for 3 / 3 for 5
Soy Curls – 3.5