SMALL PLATES

Tamarind Curry Beets (Served Cold) with Coconut Yogurt – 7
Roasted Cauliflower with Onions, Bell Peppers, Into-Chinese Sweet and Spicy Sauce – 8
Turmeric Roasted Brussel Sprouts with Hazelnuts and Lemon – 8
Potato Samosas Chaat (2) with Black Eyed Pea Korma, Coconut Yogurt, Tomato, Tamarind, and Green Chutneys – 8
Tofu ‘Paneer’ and Kale Samosa (2) with tomato chutney and coconut yogurt – 8
Vegetable Fried Rice Seasoned with Indian Spices – 8
Broccoli and Cauliflower Pakora Pickled, Battered and Deep fried with Tamarind chutney and Coconut Yogurt – 8

PLATES

Black Lentil Kofta Plate – Black Lentil Kofta, Zucchini, Squash, Bell Peppers, Onions, Corn, Black Bean Masala,
Kale in Tahini Dressing, Green Chutney, Coconut Yogurt, Pickled Anaheim Chiles, Brown Basmati Rice – 12

Chickpea Cutlet Plate – Chickpea Cutlets, Ginger-Molasses Root Vegetables, Kale in Tahini Dressing,
Tomato Chutney, Coconut Yogurt, Pickled Anaheim Chiles, Brown Basmati Rice – 12

Pakora Plate – Pickled Broccoli and Cauliflower Pakora, Black Bean Masala, Kale in Tahini Dressing,
Tamarind Chutney, Coconut Yogurt, Radish, Brown Basmati Rice – 12

Kale Infused Dosa Plate – Kale Infused Dosa, Black Eyed Pea Korma, Potato Masala, Collards, Pickled Anaheim Chiles, Coconut Yogurt, Tomato Chutney – 12

Poori Plate – Poori, Black Eyed Pea Korma, Potato Masala, Collards, Pickled Anaheim Chiles, Coconut Yogurt, Tomato Chutney – 12

Add New Mexico Green Chiles – 1

BOWLS

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

Chicken-less Tikka Masala Bowl – Beyond Meat ‘Chicken,’ Bell Peppers and Onions, in Cashew Cream Curry – 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 – 1

KATI ROLLS

House made Cilantro-Garlic Chapati stuffed with the following –
(Served with Kale in Tahini Dressing)
Tamarind Curry Beets, Red Onions, Carrot Slaw and Kale, and Coconut Yogurt- 12
Soy Curls, Collard Greens, Red Onions, Tomato Chutney, Green Chutney – 12

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 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 – 1
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 Scoop of Ginger – Vanilla Ice Cream – 2**

SIDES

Jackfruit Vindaloo – 6
Spicy Eggplant and Veggies – 6
Black Lentil Kofta (5) – 5
Soy Curls – 5
Ginger Molasses Root Vegetables – 5
Tofu ‘Paneer’ and Kale Samosa – 4
Kale in Tahini Dressing – 4
Sautéed Collards – 4
Potato Samosa – 3.5
Chickpea Cutlet- 3.5
Black Eyed Pea Korma – 3.5
Black Bean Masala – 3.5
Potato Masala – 3.5
Brown Basmati Rice – 2.5
Chutney / Sauces / Dressing – 0.5