Devi

Devi

Restaurant Menu

Appetizers

Bombay Bhel Puri (rice puffs, tamarind, mint, tomatoes and onions) - 6

Mung Bean Chaat (sprouted mung bean salad, roasted papadam) - 9

Tandoori Grilled Shrimp / Goan Shrimp (spicy) - 12

Stuffed Chicken (tandoor-grilled, pickling spices) - 10

Idly Upma (rice & bean cakes, curry leaves, mustard seeds, tomato and mint chutney) - 8

Trio of Samosas (cauliflower, turkey and spinach and peas & potatoes) - 9

Manchurian Cauliflower (garlic marinated cauliflower, Indo-Chinese style) - 9

Rice

Trio of Southern rices (mint-coconut, lemon and tamarind) - 8

Jackfruit (kathal) Biryaani (cauliflower, potatoes, whole spices) - 16

Shrimp Biryaani - 17

Bread 

Naan (plain or garlic) / Roti - 4

Crab Kulcha / Keema Nan (stuffed with minced lamb) - 10

Onion & Parmiggiano Kulcha /  Cauliflower Paratha / Potato & Peas Paratha - 6


Sides

Basmati Rice (spiced with whole garam masala) - 4

Nadru Ka Raita (crispy lotus stems and spiced yogurt sauce) - 5

Saag (paneer or chickpeas) / Cumin Potatoes / Daal Makhani (creamy black beans) - 9

Kachumbar Salad (cucumber, red onion and tomato) - 7

Butter Chicken / Chicken Tikka Masala - 12.00

Main Courses

Vegetarian

Paneer Kundan Kaaliya (Indian cheese patties, aromatic tomato sauce) - 15

Phool Makhane Kee Sabzee (lotus seeds and cashews, creamy aromatic sauce) - 14

Bagharey Baingan (stuffed baby eggplant, spicy peanut-curry leaf sauce) - 14

Kararee Bhindi (crispy tangy okra, tomatoes and red onions) - 14

Zimikand Ke Kofte (yam dumplings, aromatic tomato gravy) - 14

Sheeli's Sukhe Tinde (dry spiced Indian round summer squash) - 15

Seafood

Parsi Halibut "Paatra Ni Machi" (mint coconut chutney, lemon rice) - 25

Malabar Salmon (spicy tomato chutney, Southern Indian potatoes) - 24

Goan Spicy Shrimp (tamarind rice, spicy Balchao sauce)  - 27

Tandoori Prawns (jumbo Sri Lankan shrimp, mint rice) - 27

Poultry

Farm Raised Pepper Chicken Curry (Malabar pepper sauce)- 20

Pista Chicken (farm raised chicken, pistachio, cilantro and green chile) - 22

Tandoor Grilled, Farm Raised Basil Chicken (tomato chutney, lemon rice) - 22

Turkey Kaa Keema (minced turkey, mint and spinach - 20

Meat
 
Tandoor Grilled Lamb Chops (pear chutney, curry leaf potatoes)  - 29

Crispy Beef Kabab (spicy fig chutney, aromatic sauce, kachumbar salad) - 26

Kohe Awadh (lamb shanks, braised in onion and tomato sauce) – 24

Seekh Kabab (kachumbar salad, flatbread, raita)
 

Chefs Hemant Mathur and Suvir Saran

 

 

PLEASE NOTE: All menu items and prices are subject to change.



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