The India Garden Restaurant Menu (Update 2025)

Spicy chicken wings roasted in the tandoori oven. Served with mint and tamarind chutney.

2 pieces. Patties stuffed with seasoned potatoes and peas. Served with mint and tamarind chutney.

Potatoes, chickpeas, onions, yogurt, and hot and spicy sauce. Served with mint and tamarind chutney.

2 pieces. Potato pancake dipped in chickpeas batter and fried. Served with mint and tamarind chutney.

Potatoes, chickpeas, onions, yogurt, and hot and spicy sauce. Served with mint and tamarind chutney.

7 pieces. Fresh cut vegetable fritters dipped in batter and fried. Served with mint and tamarind chutney.

7 pieces. Cheese dipped in chickpeas batter and fried. Served with mint and tamarind chutney.

7 pieces. Tender pieces of boneless chicken marinated in spices, and batter fried. Served with mint and tamarind chutney.

Served with mint and tamarind chutney.

10 pieces. Fish marinated with yogurt, lemon juice, battered, and deep-fried. Served with mint and tamarind chutney.

6 pieces. Specially prepared shrimp, battered and deep-fried. Served with mint and tamarind chutney.

Fresh garden veggies and greens served with dressing.

Barbecued white meat chicken served over a garden salad with dressing.

Crispy lentil wafers.

Spicy mixed pickles.

Sweet spicy mango relish.

Yogurt with cucumbers, tomatoes, carrots, onions, and spices.

Spicy onion and tomato relish.

Succulent shrimp cooked in specially prepared herbs and spices with a touch of fresh grated ginger and fresh roasted garlic. Served with rice.

Shrimp marinated in yogurt and a medley of spices, roasted tandoori style, and presented in exquisite curry sauce. Served with rice.

Shrimp cooked with spinach and flavored with fresh spices. Served with rice.

Shrimp and potatoes cooked in a fiery hot sauce. Served with rice.

Shrimp cooked in a luscious cream sauce with herbs and nuts.

Fresh fish cooked with fresh peppers, onions, and tomatoes in a mildly spicy curry sauce.

Fresh fish cooked with fresh spices in velvety thick curry sauce.

Shrimp in a flavorful curry sauce.

Traditional Indian dish of cumin flavored potatoes.

Curried spinach with potatoes.

Minced vegetable balls cooked in a cream sauce and garnished with cashews and raisins.

Fresh mushrooms cooked with green peppers and tomatoes in a mild curry sauce.

An assortment of garden fresh vegetables sauteed in a flavorful sauce.

Garden fresh vegetables in a hot vindaloo sauce.

A North Indian specialty, subtly flavored with chickpeas and tempered with ginger and garlic.

Nine assorted garden fresh vegetables sauteed in fresh herbs and spices.

Cauliflower and potatoes cooked with Indian herbs.

Lentil beans with freshly ground spices sauteed in butter.

Baked eggplant sauteed with fresh tomatoes, onions, and green peas.

A North Indian specialty, subtly flavored with chickpeas and tempered with spinach.

Deep-fried vegetable fritters, simmered in ginger, garlic, and tomato sauce.

Fresh mushrooms cooked in spinach with fresh spices.

Fresh green peas and cooked in a spiced sauce with potatoes.

Garden fresh okra cooked with garlic, ginger, and coriander.

Lentils with onions, tomatoes, and cumin.

Basmati rice. A classic Mughlai dish of aromatic rice, flavored with cubes of tender lamb, and green peas with saffron.

Basmati rice. A Mughlai dish prepared with chicken and green peas with saffron flavored rice garnished with raisins and cashews.

Basmati rice. Aromatic rice prepared with fresh shrimp and peas, fragrant with saffron, garnished with cashews, and raisins.

Basmati rice. Special biryani cooked with chicken, lamb, shrimp, and vegetables, served with raita.

Chicken in a flavorful curry sauce. Served with rice.

Boneless chicken cooked with fresh tomatoes, Julienne style onion and green pepper in curry sauce. Served with rice.

Chunks of chicken with fresh tomatoes and onions in a fiery hot sauce. Served with rice.

Tandoori chicken prepared in a rich butter and cream sauce, garnished with cashews and raisins. Served with rice.

Chunks of tender chicken served in a rich tomato cream sauce. Served with rice.

Chicken with seasoned spinach. Served with rice.

Chunks of chicken prepared with fresh mushrooms. Served with rice.

Tender chunks of chicken with shredded onions, green peppers and spices.

Chunks of chicken and potatoes sauteed in a fiery vindaloo sauce.

Tender chunks of chicken in a luscious cream sauce with herbs and nuts.

Chunks of chicken simmered in a rich tomato sauce with seasoned bell pepper and shredded onions.

Chunks of chicken cooked in mango sauce with scallions, mild seasonings and a touch of fresh-grated ginger.

Goat cubes in a mildly spicy curry sauce.

Mushrooms simmered with seasonal bell peppers, shredded onion, and spices.

Chickpeas and fried bread with spices.

Deep fried boneless chicken breast cooked with cumin and sauteed with onions.

Floret of deep fried battered cauliflower with onions and ginger in sweet and sour sauce.

Deep fried and battered chicken with onions and ginger in sweet and sour sauce.

Vegetable clusters cooked in a sweet and savory Manchurian sauce.

Creamy rice pudding garnished with pistachios and raisins.

Deep fried milkballs in sweet syrup with rose water.

Mango pudding mixed with assorted fruit.

New York style cheesecake.

Ice cream from reduced milk.

Grated carrot cooked with milk, nuts, and raisins.

Cheese patties in a cardamom flavored cream.