Mughal India - Chicago

Dal Makhani

black lentil. an aromatic blend of lentil, simmerd on a slow fire, until tender tempered, with onions, ginger, garlic and tomatoes.

Aloë Gobhi

served with cauliflower and pototoes, cooked to perfection, along with ginger, tomatoes and herbs.

Baingan Bharta

fresh egg plant, roasted in the tandoor, mashed and marinated in a rich blend of mughlai spices, cooked over a low heat, to draw the riches of the spices.