Spicy Aspargus Spears
Fresh tender asparagus spears are flash fried in the hot oil of the karahi and tossed with a savory blend of roasted cumin seeds, ajwain seeds, crushed black pepper and red chili pepper ground with coarse sea salt.
Kala Channa & Mung Masala
This southern classic channa masala is unique as the chickpeas are dark in color with a nuttier taste and texture -“Kala” literally translated means black. The savory bean dish starts with whole cumin seeds roasted in hot oil and a puree of rai black mustard seeds, ajwain, asofoetida (hing), fresh ginger & garlic, chopped Serrano chili peppers,curry leaves and chopped fresh tomatoes. Besan (chickpea flour) is added along with finely ground house-roasted coriander & red chili pepper, garam masala and aamchur (mango powder). The par boiled beans – Kala Channa and Mung (small green beans) are added for further cooking allowing flavors to blend. Fresh chopped cilantro finishes the top.
An order of Roti’s Goat Cheese Naan is the perfect complement!
Tender pieces of goat (bone-in) are sauteed with chopped fresh onions and tomatoes,cumin seed, coriander, coarse ground black pepper, turmeric, finely ground red chili pepper and minced fresh garlic & ginger. Gentle simmering cooks the succulent goat into tender bites. This classic North Indian dish is finished with a sprinkle of Roti’s houseroastedgaram masala and a julienned pinch of fresh ginger.
Enjoy this hearty and savory dish with an order of Roti’s Rice Pulao!
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