2018 Alexandria Restaurant Menubook 2018

SPICE KRAFT INDIAN BISTRO LENTILS SIDES | 3 GF YELLOW LENTILS | 12 GF / V MIXED VEGETABLES Slow simmered yellow lentils sauteed with turmeric | cumin | fresh garlic & ginger SAUTEED SPINACH MANGO CHUTNEY DHAL MAKANI | 13 GF SAUTEED KALE Black lentils simmered overnight | abundant in rich flavor & butter RICE PILAF CHANA MASALA | 12 GF RAITA Curried chickpeas | onions | tomatoes | aromatic herbs CHEF CRAFTED VEGAN & GLUTEN FREE HERB ROASTED EGGPLANT W MUSHROOM VARUVAL & LENTIL SAUCE | 13 KATA META OKRA AND ALOO / LENTIL SAUCE | 13 Marinated eggplant roast | mixed mushroom sautéed | lentil sauce Okra and potato fritters | dry mango powder | tamarind | onion, tomato CHETTINADU VEGETABLE KORMA | 13 QUINOA SUN - DRIED KALE KOFTA TURMERIC AND CUMIN SAUCE | 13 mixed vegetables | coconut milk | aromatic spices Potato | kale | sundried tomato | quinoa | red bean ,onion | ginger | spice mix balls | deep fried | served with Cumin coconut sauce THE SPICE KRAFT CLASSIC [ SELECT YOUR SAUCE ] TIKKA MASALA SAUCE GF | SLOW SIMMERED CREAMED TOMATO SAUCE WITH FENUGREEK LEAF AND NUTS KORMA SAUCE GF | CREAMY ONION WITH CASHEW AND ALMOND PASTE MUGALAI GF | CREAMY ONION SAUCE WITH NUTS AND DRY FRUITS VINDALOO GF / V | GROUND RED CHILLI AND VINEGAR WITH POTATO CHETTINADU GF | SOUTHERN INSPIRED WITH BLACK PEPPER AND TRADITIONAL SPICE GROUND , CURRY LEAF KADAI GF | A SEMI DRY ONION TOMATO GRAVY WITH CUBES OF ONIN AND GREEN PEPPER AND METHI LEAF SAAG GF | CREAMY SPINACH WITH GARLIC AND FENUGREEK LEAVES HOME STYLE GF / V | FRESHLY GROUND COCONUT AND CHEF KRAFTED SPICE WITH CURRY LEAF BUTTER SAUCE GF | ONION BELL PEPPER CREAMY TOMATO SAUCE WITH FENUGREEK LEAVES MIXED VEGETABLE | 13 PANEER | 14 TOFU | 13 MUSHROOM | 13 CHICKEN | 14 LAMB | 18 SHRIMP | 19 SALMON | 19 [ SERVED WITH BASMATI RICE ]

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