Oak Park Menu

Mulligatawny Soup (V)

A vegetarian soup cooked with herbs and spices.

Mughlai Gosht Soup

A traditional Mughlai style soup with lamb, herbs and spices.

Green Salad

Fresh cucumbers, onions and tomatoes served on a bed of lettuce.

Katchumber Salad

Indian salad of chopped vegetables, garnished with dry mango spices.

Chicken Salad

Green salad served with grilled chicken. With Cheese add $2.00

CHICKEN MUKHANI (BUTTER CHICKEN)

Boneless pieces of grilled chicken thighs in a creamy tomato sauce.

CHICKEN JALFRAZI

Tender pieces of chicken breast marinated in special herbs, then cooked with fresh vegetables.

CHICKEN SAAG

Boneless pieces of chicken cooked with spinach, onions, ginger and tomatoes.

CHICKEN VINDALOO

Boneless pieces of chicken breast cooked with potatoes in a spicy vinegar sauce.

BADAMI CHICKEN

Boneless pieces of chicken breast simmered in a mild almond sauce.

CHICKEN TIKKA MASALA

Boneless pieces of grilled chicken breast cooked in a creamy tomato sauce.

CHICKEN CURRY

Boneless pieces of chicken breast cooked in a mild onion based curry sauce.

ACHARI CHICKEN

Boneless pieces of chicken breast cooked with mixed pickle (mangoes, lemons, carrots, peas, etc.), onions and tomatoes.

MURG CHOLE

Boneless pieces of chicken breast cooked with garbanzo beans.

Lamb Tikka Masala

Boneless pieces of lamb cooked in a creamy tomato sauce.

KABULI ROGAN JOSH

Cubes of lamb cooked in a mildly spiced gravy.

Lamb Vindaloo

Tender lamb pieces cooked with potatoes in a spicy vinegar sauce.

KARAHI GOSHT

Cubes of lamb cooked in a lightly spiced thick gravy with onions, tomatoes, and green peppers.

SAAG GOSHT

Lamb pieces cooked with spinach, onions, ginger and tomatoes.

KEEMA MUTTER

Minced lamb cooked with ginger, garlic, onions and green peas.

DAL GOSHT

Boneless pieces of lamb cooked with lentils and ginger.

GOSHT JALFRAZI

Tender pieces of lamb marinated in special herbs, then cooked with fresh vegetables.

ACHARI GOSHT

Boneless lamb pieces cooked with mixed pickle (mango, lemon, carrots, peas, etc.), onions and tomatoes.

GOAT CURRY

Tender pieces of goat cooked in a mild onion based curry sauce.

LAMB PASANDA

Tender pieces of lamb cooked in a yogurt sauce with onions and garnished with almonds.

FRONTIER GOSHT

Boneless leg of lamb pieces marinated in yogurt, then blended with onions and bell peppers.

TANDOORI CHICKEN

Chicken marinated in yogurt, ginger and garlic overnight, then roasted in a tandoori oven.

CHICKEN TIKKA

Boneless pieces of chicken breast marinated in yogurt with herbs and spices, then roasted in a tandoori oven.

RESHMI KABOB

Minced chicken mixed with garlic and ginger, and roasted in a tandoori oven.

SEEKH KABOB

Minced lamb blended with herbs and spices, then roasted in a tandoori oven.

CHICKEN '65'

Boneless pieces of chicken marinated in chef’s special spices overnight, then cooked with onions, jalapenos and green peppers.

GOSHT TIKKA

Cubes of lamb marinated in yogurt, ginger and garlic overnight, then roasted in a tandoori oven.

TANDOORI SABZI

Fresh vegetables mixed with spices, then roasted in a tandoori oven.

Prawns Tikka Masala

Prawns marinated with yogurt and spices grilled and then cooked in a creamy tomato sauce.

Tandoori Prawns

Jumbo prawns marinated in yogurt and spices, ajwan (special seeds), then roasted in the tandoori oven and served with vegetables.

Fish Tikka

Chunks of salmon marinated in yogurt and spices, with ajwan (special seeds), then roasted in the tandoori oven and served with vegetables.

Fish Mukhni

Roasted pieces of seasonal fish cooked in a creamy tomato sauce.

Bengali Fish Curry

Seasonal fish pieces cooked in a yogurt and onion sauce.

Goan Fish Curry

Seasonal fish pieces cooked with potatoes in a spicy coconut sauce.

Shrimp Vindaloo

Shrimp cooked with potatoes in a spicy vinegar sauce.

Shrimp Saag

Shrimp cooked with spinach, onions and tomatoes.

Bhuna Shrimp

Shrimp cooked with tomatoes, onions and dry methi leaves in a thick, delicately spiced sauce.

AALOO GOBI (V)

Potatoes and cauliflower cooked with cumin seeds and spices.

BENGAN BHURTHA (V?)

Mashed grilled eggplant cooked with onions and green peas.

VEGETABLE JALFRAZI (V)

Fresh seasonal vegetables cooked in a delicately spiced sauce.

MUTTER PANEER

Green peas and cottage cheese cooked Punjabi style.

MALAI KOFTA

Paneer (cheese) balls in creamy tomato sauce.

CHANNA MASALA (V)

Garbanzo beans cooked with potatoes and onions. Cooked in a mild sauce.

VEGETABLE T MASALA

Seasonal vegetables cooked in a creamy tomato sauce.

TOFU T MASALA

Tofu pieces cooked in tomoto creamy sauce

PANEER MUKHNI

Homemade cottage cheese cooked in a creamy tomato sauce.

KARAHI PANEER

Cottage cheese cooked with onions, tomatoes and garlic.

SAAG PANEER

Spinach cooked with onions, tomatoes and homemade cottage cheese.

KARAHI TOFU

Tofu pieces cooked with chopped tomotoes,onions and green peppers.

SAAG AALOO (V)

Spinach cooked with onions, tomatoes and potatoes.

DAL MAKHNI (V?)

Four types of lentils cooked with ginger, garlic, and cream.

ALOO MUTTER

Green peas cooked with potatoes in tomatoes, onions gravy with a touch of cream.

BHINDI MASALA (V)

Okra cooked with onions and tomatoes.

NAAN

Leavened bread of fine flour, then baked in the tandoori oven.

ROTI (V)

Bread made with whole wheat flour, baked in the tandoori oven.

POORI (2 pcs.) (V)

Puffy bread made of whole wheat flour, then deep fried.

PARATHA (V?)

Butter rich whole wheat bread, baked in the tandoori oven.

AALOO PARATHA (V?)

Whole wheat flour bread, stuffed with potatoes, then baked in the tandoori oven.

GARLIC NAAN

A soft and fluffy flatbread, subtly infused with garlic and garnished with cilantro

ONION NAAN

Fine flour bread stuffed with onions and dry mango spices.

PANEER NAAN

A fine flour bread stuffed with cottage cheese, raisins and fennel seeds.

KEEMA NAAN

Fine flour bread stuffed with minced lamb, then baked in the tandoori oven.

KHYBER NAAN

Fine flour bread stuffed with onions, cheese and potatoes, topped with poppy and sesame seeds, then baked in the tandoori oven.

BREAD BASKET FOR TWO

A selection of different breads. Serves 2 people.

BREAD BASKET FOR FOUR

A selection of different breads. Serves 4 people.

KHYBER PASS BIRYANI.

Basmati rice cooked with shrimp, chicken and lamb, then steamed until tender and fluffy.

GOSHT BIRYANI

Basmati rice cooked with succulent pieces of lamb, and a variety of exotic spices.

SHRIMP BIRYANI

Basmati rice cooked with shrimp, herbs and spices.

CHICKEN BIRYANI

Pieces of chicken cooked with saffron rice, Mughlai style.

FISH PALAU

Seasonal fish cooked with rice prepared with cloves and cinnamon, then steamed with saffron.

VEGETABLE BIRYANI (V)

Basmati rice cooked with vegetables.

PEAS PALAU (V)

Basmati rice cooked with saffron, cumin seeds and green peas.

PLAIN RICE (V)

Basmati rice with cumin seeds or boiled rice (please choose).

RAITA

A creamy yogurt sauce, with roasted cumin seeds and cucumbers.

TIKKA MASALA SAUCE

MANGO CHUTNEY

MIX PICKLES

HALF ORDER OF CHANA MASALA

HALF ORDER OF CHANA MASALA (Garbanzo Bean)
OR SAAG PANEER (Spinach with Cheese)
OR DAAL MAKHANI (lentils)

AKBARI DINNER

Tandoori chicken, chicken tikka, seekh kabob, gosht tikka, chicken makhani or rogan josh, vegetable or daal.

VEGETARIAN THALI

A selection of the chef’s special vegetables with daal and raita.

BADAMI KHEER

A dessert made of special Basmati rice with a touch of carrots, simmered until tender in milk and raisins. Served chilled and garnished with almonds.

RAS MALAI

Two patties of fresh homemade cottage cheese in thick sweetened milk. Served cold.

GULAB JAMUN

Three pieces of fried dough made with milk and cheese dipped in a sugar and honey syrup. Served hot.

MANGO KULFI

Traditional Indian ice cream made with mangoes.

MASALA TEA

Tea made with milk, cardamom pods and cinnamon. Very aromatic.

COFFEE

TEA AND HERBAL TEA (DECAFFEINATED)

LASSI

A refreshing Punjabi yogurt drink, served sweet.

MANGO LASSI/MANGO YOGURT SMOOTHIE

MANGO SHAKE

JUICE

Mango / Orange.

ICED TEA/SODA POP

Ice Tea / Coke / Sprite / Orange / Lemonade.