| FROM THE CURRY POT Served with basmati rice, raita, katchumber |
| MARGH MAKHANI tandoori chicken in tomato butter sauce .................................$8.95 KABULI CRAWFISH a rich sauce of nuts, tomato and cream ...............................$9.95 CRAWFISH MALABAR a smooth sauce of tomato & coconut milk ......................$9.95 MURGH MIRCHI chicken tikka in fresh onions, herbs and a tangy sauce .................$8.95 MUTTER KEBAB seenkh kebab, mushrooms & peas in a creamy curry .................$8.95 TIKKA SAAG tandoori boneless chicken in creamed spinach ....................................$8.95 SIND KI JAAN thinly sliced boti kebab & jumbo tandoori shrimp in an onion & tomato gravy .......................................................................................$9.95 FOIL CHICKEN tandoori chicken breasts and green vegetables in a sweet/ pungent sauce, baked in foil .....................................................................$10.95 SHAHI MURGH breast of chicken stuffed with paneer and fresh herbs in a sauce of onions, tomatoes & fine ground nuts ......................................................$9.95 KESARI CHOPS marinated lamb chops in a saffron curry sauce, an original creation .................................................................................... ......$10.95 NARGISI GHOSHT tender lamb loin, stuffed with spinach, paneer & fresh herbs baked, served in curry .....................................................................$10.95 JALPARI MACCHI grilled fillet of fish smothered with shrimp and crawfish in an onion and nut gravy ....................................................................$10.95 |
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| Gandhi Cuisine of India 150 West Fort Lowell (At Stone) - Tucson, Arizona 85705 - 520.292.1738 All rights reserved |
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| With an entree' a side order of vegetable $3.00 Extra rice with entree' $1.50 Pickle & Chutney Plate $1.50 |
| Contrary to popular belief, INDIAN FOOD is just as tasty, mild or spicy hot. Aromatic herbs & spices are combined to create a spectrum of tantalizing tastes, from mild and creamy KORMA to a volcanic hot VINDALOO. |
| The subtleties of Indian cookery lie not in the indiscriminating spicing of the food but in their judicious use. Your server will be happy to answer any questions you may have about the intricacies of INDIAN CUSINE. |
| Site by - www.artofcomputers.com Featured on - www.tucsonisgreat.com |
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