* Kama Exclusive
GF - Gluten Free
V - Vegetarian
VO - Veg Option
VG - Vegan
VGO - Vegan Option
Entrée - Vegetarian
Makhani / Tikka Masala Sauce GF VO
Traditional North Indian sauce made from fresh Roma tomatoes simmered on slow fire to obtain a smooth creamy texture.Flavored with fenugreek and garam masala
(Paneer, 13, Potatoes 12)
Kadai (Indian Wok) Masala GF VO
Onions, cumin seeds and garlic sautéed in Kadai; enriched with cream tomatoes, yogurt and green bell peppers.
A specialty from the region of Punjab and Pakistan (Paneer 12)
Vindaloo GF
Hot sauce prepared from red chilies, onions and fresh roma tomatoes; enriched with coconut milk. A specialty from Goa, India
(Potato 12, Paneer 12)
*Kama-Kaze Vindaloo GF
Vindaloo prepared from Bhut Jolakia (Ghost Peppers), world’s hottest chilies
(Potato 14)
Taka Tak GF VO
Sauce prepared with onions, Roma tomatoes, garlic mixed together by cutting spoons. The name of
the dish is derived from the rhythmic sounds of the cutting spoons striking the girdle plate
((Paneer 12, Mushroom 11, Potato 12)
Saag / Spinach Masala GF VO
Chopped spinach and garlic, simmered and pureed to a smooth texture
(Paneer 13, Mushroom & Corn 12)
*Achari Masala “Pickled Spices” GF VO
Eighteen different types of spices and condiments cooked in slow fire. The sauce is finished with onions,
tomatoes and garlic
(Paneer 13, Potato 12)
Malai Kofta V
Potato and paneer dumplings stuffed with raisins and butter cooked in special cream sauce 13
Peas and Paneer Bhurjee GF V
Crumbled paneer and peas in onion, tomato and garlic sauce 13
Aloo Gobi “Bhajee”GF VGO
Cauliflower & potatoes with flavors of cumin, garam masala and fenugreek leaves 12
Okra do Piazza GF VG
Crisp Egyptian baby okra sautéed with cumin seeds and onions 13
Eggplant Bharta GF VG
Open fire baked smoke flavored mashed eggplant cooked with onion, fresh roma tomatoes 13
Potato Jeera GF VG
Diced potatoes cooked in cumin (jeera) seeds and tangy mango powder 11
Vegetable Jhalfrazee GF V
Seasonal vegetables sautéed and simmered in a smooth tomato sauce 12
Dal Makhani GF VGO
Black lentils with kidney beans simmered on slow fire for 6 to 8 hours in a makhani sauce 12
Yellow Dal GF VG
Lentils simmered on slow fire with turmeric, tempered with cumin seeds, onion and tomatoes 11
Pindi Channa GF VG
Classical recipe from Rawal-pindi in Pakistan; chick peas cooked in house made special channa masala 11
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