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Call us: 909-478-4746
Our Menu
Our Menu
July 21-July 25
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Weekly Lunch Menu
Call/text/whatsapp on (909) 478-4746 to Order
Monday
Holiday - Day Off!
We are observing a day off today! - Family Time!
Tuesday
Rajma
Rajma is a popular North Indian dish made with red kidney beans cooked in a thick, flavorful tomato-based gravy. It is typically seasoned with spices such as cumin, coriander, garam masala, and turmeric, along with ginger, garlic, and onions. Rajma is often served with rice, making a comforting and hearty meal known as "rajma chawal."
Potato-Capscicum curry
A homestyle curry made with potatoes and bell peppers, gently spiced and sautéed to perfection. Light, flavorful, and perfect with roti or rice.
rice
Cooked basmati white rice is a long-grain rice variety that, when cooked, becomes fragrant, light, and fluffy. Known for its distinctive aroma and separate, non-sticky grains, it is a staple in South Asian cuisine. 
Chapati(2)
Chapati is an unleavened flatbread from the Indian subcontinent made from whole wheat flour, water, and sometimes salt. The dough is kneaded, rolled into thin discs, and cooked on a hot griddle until golden brown. It's a staple food, often served with curries, vegetables, and lentils.
Wheat
Wednesday
On Wednesdays we do a food stall at the Loma Linda Medical Hospital. Come get food from us there! or we deliver after 12.15pm
Idli(4)
Idli is a traditional South Indian savory cake that is popular throughout India. It is made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Idlis are often served with chutneys (coconut, tomato, mint, or coriander) and sambar (a lentil-based stew). They are prized for their light, fluffy texture and mild, slightly sour flavor. Idlis are a staple breakfast dish in South Indian cuisine, appreciated for their nutritional value and ease of digestion.
Sambhar
Sambar is a flavorful South Indian stew made with lentils, mixed vegetables, tamarind, and a special blend of spices known as sambar powder. The stew includes a variety of vegetables like drumsticks, eggplant, pumpkin, potatoes, tomatoes, and okra, among others. Sambar powder, which gives the dish its distinctive taste, typically contains roasted lentils, dried red chilies, coriander seeds, cumin seeds, and fenugreek seeds, ground into a fine powder. Tamarind is added for its tangy flavor, complementing the spices and vegetables. Sambar is a staple in South Indian meals, often served with idlis, dosas, or rice, and is cherished for its hearty, comforting qualities and nutritional balance.
Tamarind Rice
Tamarind Rice, also known as "Puliyodharai" in South India, is a flavorful and tangy rice dish made with cooked rice mixed with a spicy and sour tamarind paste. The paste is a blend of tamarind juice, dried red chilies, mustard seeds, curry leaves, turmeric, asafoetida, and other spices, which is then sautéed in oil to bring out its aromatic flavors. Peanuts or cashews are often added for a crunchy texture. This dish is known for its unique balance of tangy, spicy, and savory flavors and is a popular offering in temples, as well as a favored travel food due to its long shelf life. Tamarind Rice is commonly served during festivals and special occasions in South India.
Raita
Raita is an Indian condiment made from yogurt mixed with various fruits, vegetables, and herbs. Common additions include cucumber, onion, tomato, and spices like cumin and mustard seeds. Raita serves as a cooling side dish, often accompanying spicy meals to balance the flavors and aid in digestion. It's also enjoyed with biryanis, pulaos, and kebabs for its refreshing taste.
Thursday
Kadhi Pakoda
Kadhi Pakoda is a North Indian dish featuring gram flour (besan) dumplings, called pakodas, immersed in a tangy yogurt-based gravy known as kadhi. The gravy is seasoned with spices like turmeric, mustard seeds, and fenugreek seeds, and it often includes a souring agent like tamarind or dried mango powder to enhance its distinct flavor. The pakodas, made from a spiced gram flour batter, are deep-fried until golden and then added to the simmering kadhi. Kadhi Pakoda is typically served with rice or roti and is known for its comforting, savory, and slightly sour taste.
Jeera Aaloo
Jeera Aloo is a popular North Indian dish featuring potatoes (Aloo) seasoned with cumin seeds (Jeera) as the primary spice. This simple yet flavorful dish involves sautéing boiled and cubed potatoes with cumin seeds, turmeric, and other spices like coriander powder, red chili powder, and sometimes amchur (dry mango powder) for a tangy touch. The cumin seeds not only impart a distinct nutty flavor but also add a slight crunch. Jeera Aloo is often garnished with fresh cilantro and served as a side dish with rotis, parathas, or as part of a larger meal. It's cherished for its ease of preparation and the comforting warmth of spices.
rice
Cooked basmati white rice is a long-grain rice variety that, when cooked, becomes fragrant, light, and fluffy. Known for its distinctive aroma and separate, non-sticky grains, it is a staple in South Asian cuisine. Chapati(2)
Chapati is an unleavened flatbread from the Indian subcontinent made from whole wheat flour, water, and sometimes salt. The dough is kneaded, rolled into thin discs, and cooked on a hot griddle until golden brown. It's a staple food, often served with curries, vegetables, and lentils.
Wheat
Friday
Veg Biryani
Veg biryani is a flavorful and aromatic rice dish made with basmati rice, mixed vegetables, spices, and herbs. It's layered and cooked to perfection, often served with raita or salad.
Raita
Raita is an Indian condiment made from yogurt mixed with various fruits, vegetables, and herbs. Common additions include cucumber, onion, tomato, and spices like cumin and mustard seeds. Raita serves as a cooling side dish, often accompanying spicy meals to balance the flavors and aid in digestion. It's also enjoyed with biryanis, pulaos, and kebabs for its refreshing taste.Rasgoola
Rasgulla
A soft and spongy Bengali dessert made from fresh chenna (curdled milk) balls cooked in light sugar syrup—juicy, melt-in-the-mouth, and delicately sweet.
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