Order for Pickup or Delivery

Crisp hand-folded pastry filled with spiced potato and green peas, crushed and topped with tamarind chutney, whipped yogurt, mint chutney, sev, and pomegranate seeds.

$12

Hand-minced lamb shoulder blended with fresh ginger, garlic, green chili, coriander, and garam masala, pressed onto flat skewers and charred over open tandoor flame. Served with mint chutney and sliced onion.

$16

Boneless chicken thighs marinated overnight in hung curd, Kashmiri chili, ginger-garlic paste, and ajwain, roasted in the tandoor until smoky and tender. Finished with a squeeze of lime and chaat masala.

$15

Fresh house-made cottage cheese marinated in saffron, yogurt, and a blend of whole spices, grilled on skewers with bell peppers, red onion, and tomato in the tandoor. Served with green chutney.

$14

Golden potato cakes spiced with cumin, coriander, and green chili, pan-crisped and served with mint chutney, tamarind, and a dusting of chaat masala.

$10

A Lucknowi royal specialty — melt-in-the-mouth minced lamb patties with over 100 spices, pan-fried in ghee and served on warqi paratha with rose petal chutney.

$18

Crisp semolina shells filled with spiced potato, chickpeas, and tamarind water, topped with yogurt, chutneys, and sev. A Mumbai street classic.

$11

Whole leg of lamb slow-marinated for 24 hours in raw papaya, saffron, and royal Mughal spices, then roasted low and slow in the tandoor until the meat falls from the bone. Served with saffron rice and raita. Must be ordered 24 hours in advance for parties of 4+.

$52

A royal platter of seekh kebab, chicken tikka, lamb chop, and tandoori prawns — the full tandoor experience. Served with mint chutney, tamarind, sliced onion, and two garlic naans.

$38

Rack of lamb marinated in raw papaya, ginger, garlic, and aromatic spices for 12 hours, charred to perfection in the tandoor. Served with mint chutney and pickled onion.

$34

Jumbo tiger prawns in a bold marinade of mustard oil, turmeric, Kashmiri chili, and lime, roasted in the tandoor until lightly charred. Served with green chutney and lemon.

$28

Chicken breast in a silky marinade of cashew paste, cream cheese, green chili, and cardamom, slow-roasted in the tandoor for a melt-in-mouth finish. Served with rose petal chutney.

$22

Pacific salmon fillet marinated in dill, mustard, and Kashmiri spices, roasted in the tandoor. A Pacific Northwest tribute to the tandoor tradition.

$30

Whole black lentils and kidney beans simmered overnight on a slow flame in a rich tomato and cream reduction, finished with butter and fenugreek. The soul of the Silsila kitchen.

$18

Tandoor-roasted chicken in a velvety tomato and fenugreek sauce, finished with cream, butter, and a touch of honey. The dish that made Indian cuisine famous worldwide.

$24

Slow-braised Kashmiri lamb in a fragrant sauce of whole spices, dried Kashmiri chilies, and saffron. No onion, no garlic — the authentic Waza tradition from the Kashmir Valley.

$26

Fresh house-made cottage cheese in a velvety purée of spinach, mustard greens, and warming spices — finished with a tadka of ghee, garlic, and dried red chili.

$20

Coastal-style jumbo prawns in a bold tomato and coconut sauce with curry leaf, mustard seed, and Malabar pepper. Inspired by the Konkan coast.

$28

A fiery South Indian preparation with freshly ground kalpasi, marathi mokku, and star anise. One of India's most complex spice profiles — bold, aromatic, and deeply satisfying.

$25

Silken tofu in a velvety spinach and mustard green purée, finished with a coconut oil tadka. Fully plant-based, deeply nourishing.

$19

A slow-cooked Mughal breakfast stew of lamb shank braised overnight with bone marrow, whole spices, and wheat flour. Served with sheermal bread and garnished with ginger, lime, and fresh coriander.

$29

Leavened bread blistered against the tandoor wall, brushed generously with roasted garlic butter and fresh coriander. The essential companion.

$6

Stuffed with sweetened coconut, ground almonds, and sultanas — a Peshawar classic that bridges bread and dessert.

$7

Flaky whole-wheat flatbread layered with ghee and toasted on the tandoor — the layers separate like pages of a book.

$6

Soft leavened bread stuffed with your choice of filling, baked in the tandoor and finished with butter.

$8

Whole-wheat unleavened bread baked directly on the tandoor wall — lighter than naan, perfect with curries.

$4

Saffron-steeped aged basmati layered with slow-cooked meat and whole spices, sealed with dough and slow-cooked in the dum style until the steam does its work. Served with raita and mirchi ka salan.

$28

The Nizam's biryani — kacchi style, where raw marinated meat is layered directly with parcooked rice and sealed for a single slow cook. Intensely aromatic, deeply flavored.

$30

Aged basmati tempered with cumin seeds, ghee, and a touch of saffron — the perfect canvas for any curry.

$8

Fragrant basmati cooked with green peas, whole spices, and a hint of rose water. Light, aromatic, and elegant.

$10

Fresh mint, coriander, green chili, and lime blended to a bright, cooling sauce.

$3

Sweet and sour tamarind reduction with dates, jaggery, and cumin. The essential chaat companion.

$3

Chilled yogurt with crispy boondi pearls, roasted cumin, and fresh coriander. The classic cooling counterpoint.

$5

Chilled yogurt with grated cucumber, mint, and a pinch of black salt.

$5

Crisp lentil wafers served with house-made mango pickle, lime pickle, and mixed vegetable pickle.

$6

Finely diced cucumber, tomato, red onion, and green chili dressed with lime juice, chaat masala, and fresh coriander.

$7

Soft milk-solid dumplings soaked in rose and cardamom syrup, served warm with a scoop of vanilla kulfi.

$9

Dense saffron and pistachio ice cream with rose-water falooda noodles, basil seeds, and rose syrup. A Mughal street classic.

$11

Fried bread soaked in saffron milk, topped with thickened rabri cream, crushed pistachios, and edible silver leaf. A royal Mughal dessert.

$10

Slow-cooked carrot pudding with ghee, milk, sugar, and cardamom, garnished with cashews and raisins. Served warm.

$9

Soft cottage cheese dumplings soaked in chilled saffron and cardamom milk, garnished with pistachios and rose petals.

$10

Thick Alphonso mango blended with chilled yogurt, a pinch of cardamom, and rose water. Sweet, cooling, and iconic.

$7

Chilled yogurt blended with rose syrup, cardamom, and a touch of saffron. Garnished with dried rose petals.

$7

House-brewed black tea with ginger, cardamom, cinnamon, clove, and black pepper, finished with whole milk.

$5

Fresh lime juice with black salt, roasted cumin, and mint — India's original electrolyte drink.

$5

A tangy, spiced cumin water with tamarind, mint, and black pepper — a traditional digestive aperitif.

$5

A chilled milk drink blended with almonds, fennel, rose petals, cardamom, and saffron. Traditionally served at Holi.

$8

Coca-Cola, Diet Coke, Sprite, Ginger Ale, or sparkling water.

$4