Spicy Padron Peppers
These sweet little gems – with the “odd spicy hot one” are salty and addictive. We flash fry them in the hot oil of the karahi to blister and brown and then toss with our own earthy grind of sea salt and roasted spices – cumin, coriander & ajwain seeds, red & black pepper, and amchur - mango powder, from dried sour mangoes. Served with Roti’s signature tamarind & mint chutneys - a great beginning to your Indian feast!
This delightful a vegetarian dish starts with a minced blend of potatoes, cauliflower,carrots and paneer – homemade farmer’s cheese, minced fresh garlic, ginger and green chilies, finely ground red chili powder, crushed black pepper, fresh lemon juice and Roti’s finely ground house roasted garam masala. The mixture is formed into small balls and fried in the hot oil of the karahi. Simmering on the range is a savory onion & tomato sauce flavored with cloves, cinnamon, garam masala, red chili pepper & crushed black pepper. Cream – malai is added to finish the sauce before the kofta - vegetarian balls, are placed in the sauce and simmered together creating a rich & savory dish.
An order of Roti’s Onion Kulcha is the perfect complement!
Achari Gosht This savory lamb curry starts with a sauté of fresh red onions and fragrant methi seeds (fenugreek) , black onion seeds (kalongi) and fennel seeds. Cubes of lamb are added to the pan and sautéed until tender. A generous ladle of the chef’s special tomato and onion masala sauce continues to simmer the lamb until tender. To finish this dish, a dusting of the unique taste of dried and ground unripe mango(amchur) is blended into the curry, adding a distinct and tangy flavor. A thin julienne of fresh ginger garnishes the top.
Enjoy with an order of our delicious Naan bread fresh from the Tandoor!
By popular request we will now offer the following special items as a regulars
Murgh Malai Fresh large pieces of locally sourced chicken breast are marinated in a mixture of homemade yogurt and cream and fresh lemon juice to tenderize the Murgh – freshly ground white & black pepper corns and finely ground roasted cumin seeds add a spark of flavor to the marinade. The succulent chicken pieces are skewered, roasted over the mesquite charcoal of the tandoor and served sizzling hot with an assortment of chopped fresh vegetables.
Tandoori Game Hen Whole Game Hens, locally sourced, are split in two and marinated in a blend of minced fresh garlic and ginger, ground cumin and coriander, red chili pepper,black pepper , salt , spices, oil & yogurt. The succulent hens are skewered, roasted in the mesquite charcoal of the tandoor and slipped onto a plate finished with a nest of fresh baby arugula dressed with a light vinaigrette & roasted pistachio nuts.