After visiting the curry houses of Europe, especially of London, my late husband (Har G. Keswani) was inspired to bring Indian culture and food to New Orleans. Since 1982, the Keswani family has presented the unique cuisine of India to the New Orleans community.
This menu is an attempt to represent the diversity in Indian Cuisine from the South to the North.
Enjoy!
– Anila Keswani
Aloo tikki, samosas, papadum, and onion pakoras.
Indian cheese fried in lentil batter.
Carrots, peas, and cauliflower patty lightly pan fried.
Veggie samosa with curried chickpeas, raita, chutney.
Bombay wings, chicken pakora, seekh kebab.
Indian version of a veggie wrap.
Minced potatoes and cheese rolled on skewers and cooked in the clay oven.
Indian version of a spiced chicken wrap.
Fried tenders dipped in a lentil batter.
Spicy chicken wings.
Potatoe patty with chickpeas and yoghurt.
Onion fritter fried with lentil batter.
Spiced potatoes and sweet peas in a crispy pastry.
butter and methi sauce
housemade
yogurt with grated carrot and cucumber
Assortment of five different chutneys
Slices of onion, jalapeno and lemon with achar.
Freshly sliced cucumbers, tomatoes, carrots with dressing.
Slow cooked cumin and garlic flavored tomato soup.
Lentil soup with spiced chicken flavored with cumin, curry leaves, and lemon.
Thick gravy of tomato and onion.
Thick gravy of tomato and onion.
Thick gravy of tomato and onion.
Thick gravy of tomato and onion.
With bell peppers, onions, tomatoes, and fresh coriander.
With bell peppers, onions, tomatoes, and fresh coriander.
With bell peppers, onions, tomatoes, and fresh coriander.
With bell peppers, onions, tomatoes, and fresh coriander.
Roasted bell peppers and tomatoes in a cream sauce.
Roasted shrimp/fish sauteed with bell peppers and tomatoes in a cream sauce.
Roasted lamb sauteed with bell peppers and tomatoes in a cream sauce.
Roasted chicken sauteed with bell peppers and tomatoes in a cream sauce.
In an almond and cashew cream sauce.
In an almond and cashew cream sauce.
In an almond and cashew cream sauce.
In an almond and cashew cream sauce.
With creamed spinach.
With creamed spinach.
With creamed spinach.
With creamed spinach.
Spicy hot with potatoes.
Spicy hot with potatoes.
Spicy hot with potatoes.
Spicy hot with potatoes.
The TANDOOR is a barrel-shaped, pit OVEN made from an amalgam of special clays, oils, and natural binding agents. This form of cooking has evolved over the centuries, when the first oven was a hole in the ground, with clay patted on the walls to keep the hole from caving in. The fuel used was cow chips or camel dung, with a mixture of straw. Over time, this fuel was changed to wood charcoal. The food, whether it be chicken, lamb, beef, shrimp, or fish, is marinated for a minimum of twelve hours in a special blend of spices.
Tandoori chicken, chicken tikka, seenkh kebab, and prawn kebab.
Roasted farmers cheese served on a sizzler plate.
Seasonal fish marinated and roasted.
Garam masala spiced roasted lamb cubes.
Boneless chicken encrusted with cashews and roasted.
Garam masala spiced roasted boneless chicken breast.
Roasted ground lamb, coriander, and fennel kabab.
Chicken marinated in yoghurt and a classic blend of Indian spices.
Prawns marinated in fresh herbs and roasted.
In a medium spiced pickle-flavored onion and tomatoes.
Roasted cubes sauteed with onion, bell pepper, tomato and spices.
Sauteed with coriander and spices.
Marinated in yoghurt and simmered with saffron almond cashew cream sauce.
Curry leaf & cinnamon braised chunks of leg of lamb with fresh coriander.
In Indo-Chinese sauce.
Shrimp/fish in a spicy sweet black peppery cream sauce.
Shrimp/fish with onions, bell pepper, fresh tomatoes, and spices.
Coconut poached shrimp/fish chunks, curry leaves and fenugreek.
Shrimp/fish in spiced coconut milk and flavored with curry leaves.
Boneless in a sweet, tangy and savory gravy.
Boneless sauteed with onions, bell pepper, tomatoes and spices.
Marinated in yoghurt and simmered with saffron almond cashew cream sauce.
Roasted with exotic spices and peppers from Chettinad.
Shredded charbroiled breast with fenugreek, tomato butter sauce.
PANEER is a mild cottage cheese pressed in our kitchen. It is of firm texture and a mild bite.
Paneer, green and red bell pepper simmered in a sweet, spicy tangy sauce.
Indian farmers cheese, baby green beans, turnips and sweet peas in butter milk cream sauce.
Sweet and tangy deep fried cauliflower and paneer with curry leaf tempering.
Mushrooms cooked in spiced tomato gravy with fenugreek.
Cauliflower in chickpea batter, sauteed in Manchurian sauce.
Peas and potatoes in a tomato sauce.
Potatoes with curried spinach.
homemade cheese, green and red bell pepper, simmered in a sweet, spicy and tangy sauce
Paneer in a tomato and butter sauce.
Nut and fruit stuffed potato rounds sauteed in onion and cream.
Yellow potatoes sautéed with onions, mustard, and cumin seeds.
Toasted, dry masala spiced, sautéed market fresh vegetables.
paneer cheese, vegetable and potato croquettes with a fenugreek seasoned tomato butter sauce
diced Indian farmer’s cheese, baby green beans, turnips and sweet peas in butter milk cream sauce
Cardamom butter whipped lentils flavored with curry leaves.
Garlic & turmeric sautéed cauliflower and Russet potatoes.
Sauté of garbanzo beans & black cumin with fresh coriander.
Sautéed fresh okra sprinkled with mango powder.
Puree of Tandoori fired globe eggplant and tomatoes.
Indian farmers cheese with spicy garlic spinach puree.
Indian farmers cheese & sweet peas in saffron tomato sauce.
Clove butter whipped yellow moong beans with mustard seeds.
Steamed rice patties, Lightly spiced and tangy lentil soup simmered with vegetables, Lentil donuts.
3 pieces Iddly with bowl of Sambar
lentil dumplings with onion, potato
lightly spiced lentil donuts dipped in Sambar (lightly spiced and tangy lentil soup simmered with vegetables)
lentil donuts in yogurt, garnished with coriander
lightly spiced lentil donuts
Served with Sambar and Coconut Chutney Indian pizza with various toppings; A South Indian Specialty.
tomato, peas, carrots, and onion toppings
with tomato and peas toppings
with onion and chili toppings
with onion, peas, and tomato toppings
plain Indian pizza
Served with Sambar, Coconut Chutney, & Potato. Light and low calorie crepes from rice and lentils, a real South Indian mouth watering treat.
crepes filled with potatoes and onion cooked in butter
crepes with onion toppings filled with potato and onion
thin rice crepes with layer of hot chutney, filled with potato and onions
thin rice crepes with layer of hot chutney
thin crispy rice crepes filled with potatoes and onion
thin crispy rice crepes rolled
rice crepes filled with potatoes and onion
a plain rice crepe
Soft, fluffy, crusty, layered, whether plain or stuffed, are cooked to order on the walls of the TANDOOR. STUFFED BREADS make great appetizers.
Onion kulcha, roti, and aloo paratha.
Naan bread stuffed with garam masala spiced ground lamb.
Stuffed with garam masala spiced ground lamb.
Whole wheat bread stuffed with cheese.
Whole wheat bread stuffed with spiced potatoes and sweet peas.
Flaky and buttery whole wheat bread.
Tandoori baked whole wheat bread.
Leavened bread stuffed with nuts, raisins, and sun dried cherries.
Naan bread with crushed garlic.
Naan bread stuffed with grilled onions.
Spicy bread stuffed with jalapenos and cilantro.
Tandoori fired classic Indian bread.
Wok fried whole wheat bread.
BIRYANI’s are similar to jambalaya, they tend to be less oily and have a nice mix of vegetables and meat made with basmati rice and served with cucumber raita.
Indian style fried basmati rice with vegetables and eggs.
Chicken, Lamb, and Prawns with saffron rice.
Mixed vegetables in saffron scented basmati rice.
Braised leg of lamb in cinnamon saffron scented basmati rice.
Chicken breast with a saffron & ginger scented basmati rice.
Skillet sautéed prawns in cardamom saffron basmati rice.
INDIAN DESSERTS, like the CURRIES and TANDOORI dishes, are unique in themselves. They are labor intensive, yet well worth the effort.
Indian dessert described as “cheesecake without the crust”.
Like a rum baba served hot.
Indian ice cream in pistachio.
Indian version of rice pudding.