Junnoon Menu

Steamed Basmati Rice

Brown Basmati Rice

Avocado Raita

California avocados and yogurt seasoned with cumin

Spinach Raita

Yogurt flavored with dried red chili and spinach

Green Papaya Chutney

Sliced green papaya with dried red chili, bay leaf and onion seeds

Tamarind Chutney

Sweet and sour tamarind flavored with jaggery

Garlic Chili Chutney

Red hot chili chutney with garlic and dried mangoes

Coconut Ginger Chutney

Freshly ground coconut, ginger and cilantro

Chutney, Raita Sampler

Choice of any three chutneys or raitas

Tandoori Roti

plain wheat bread

Lachha Paratha

fluffy layered tandoori bread

Classic Naan

touched with butter

Rosemary Naan

brushed with olive oil

Onion-Pepper Kulcha

seasoned with ginger and jalapeno, touched with butter

Garlic Naan

brushed with butter

Goat Cheese Naan

stuffed with goat cheese and green chilies

Dhaba Chai Black

Inspired by street cafes in India, our housemade chai flavored with cardamom

Classic Chai Black

Highland grown black tea with ginger, cardamom and clove

Darjeeling Second Flush Black

Goomtee Estate, complex and well-balanced

Jasmine Pearls Green

Southern Chinese pearls, rolled and scented with jasmine

Cardamom Chai Herbal

Full-bodied, caffeine-free infusion of spices and mulberry leaves

Lavender Mint Herbal

Fragrant blend of wild mint and French lavender

Black Lentils

A North Indian favorite. Lentils simmered with ginger, garlic and tomato

Chef’s Five Mix Spinach Dal

Medley of five lentils slowly cooked with cumin and garlic spiced spinach

Baby Corn Saag

Cumin and garlic flavored creamed spinach with fresh baby corn

Home-Style Vegetarian “Keema”

Spiced crumbled soy and fresh peas slowly cooked with tomatoes, garlic, cloves and cumin

Roasted Eggplant Crush

Crushed, smoked eggplant sauteed with garlic and tomatoes

Madras Yellow Split Pea Soup

Yellow split pea soup tempered with black pepper, mustard seeds and cumin

Tangy Semolina Shells

Semolina shells filled with spiced chickpeas, mint and tamarind chutney

Tapioca Fritters

Potato and tapioca fritters, flavored with curry leaves, peanuts and mustard seeds with coconut ginger chutney

Water Chestnut and Sweet Potato Salad

Roasted sweet potatoes, pine nuts, figs and water chestnuts tossed with organic mesclun greens, drizzled with yogurt and tangy prune chutney

Basil Malai Chicken Tikka

Tender chunks of farm raised chicken breast marinated with cream cheese, mace, cardamom and basil, gently seared in the tandoor oven

Darjeeling Steamed Wontons

From Eastern India. Steamed dumplings of pork, green chilies, coriander and basil Served with garlic chili chutney

Tandoori Salmon

An Anglo-Indian specialty. Dill Marinated Atlantic salmon, seasoned with cream cheese, cardamom and basil, grilled in the tandoor

Spiced Tomato Dip

Served with lachha paratha

Bombay Bhaji

Crispy phyllo bites filled with crushed seasonal vegetables seasoned with dry mango and cilantro

Bengali Babu Jhal Muri

Calcutta street food. Crispy puffed rice tossed with sprouted beans, tomatoes, peanuts, dried mango, mustard oil and tamarind chutney

Junnoon Naan-wich

Open-faced grilled “sandwich.” Fresh naan topped with coriander and fennel chicken tikka, cheddar, and spicy garlic chutney

Veggie Frankie Wrap

A Mumbai street sandwich. Soft paratha bread filled with sauteed cottage cheese & vegetables seasoned with coriander, ginger and cumin

Lamb Kebab Roll

A Junnoon signature special. House-smoked, mint seasoned morsels of Australian lamb, wrapped in paratha bread with red onions and mint chutney

Koliwada Cod

Famed recipe from a suburban Mumbai fishing village. Pacific coast cod fritters flavored with garlic and onion seeds. Served with coconut ginger chutney

Radish and Chickpea Stew

Fresh Daikon and chickpeas with cardamom, cinnamon, tamarind and coconut milk

Paneer and Red Pepper Cake

Paneer cake seasoned with cumin, ginger and garam masala in a tomato-onion sauce

Lucknow Lamb Stew

From the royal kitchens of Lucknow. Australian lamb slowly cooked with cloves, cinnamon and bay leaves

Vegetarian Trio

A sampling of our vegetarian favorites: petite paneer cake, roasted eggplant crush and black lentils. Served with spinach raita

Tamil Chicken

Tender morsels of chicken sauteed with onions, curry leaves, coriander and turmeric

Old Delhi-Style Chicken

Slices of chicken tikka in a fenugreek seasoned tomato-onion sauce

Tandoori Black Pepper Steak

From Rajasthan. Sliced corn-fed Angus flatiron steak served with garlic-infused pomegranate molasses and “zeera” potatoes

Rice-Flaked Tilapia

From Kerala. Pan-seared tilapia with a rice flake crust. Served with braising greens and kokum sauce

Shrimp in Coconut Mustard Sauce

Black Tiger shrimp in a coconut and Bengali mustard sauce.

Tandoori Lamb Chops

Mace and cardamom flavored Australian lamb chops. Served with mint sauce and smashed potatoes

Chef’s Award Winning Halibut

Fillet of tandoor-grilled Alaskan halibut served with a coconut-ginger sauce and curry leaf semolina