Our Menu

Our Menu


Soup of the Day $4.95
Ask your server for today’s offering

Chef’s Favorite Field Greens$6.95
A unique blend of mixed baby greens, fresh fruits, home-made cheese, toasted almond slivers, and house dressing.

Spinach and Endive Salad $6.95
A tasty blend of spinach and endives with fresh oranges, cucumbers, tomatoes, cheese, and spiced nuts, topped with a red wine honey vinaigrette.

Cucumber Salad $3.95
A salad consisting of diced onions, bell peppers, tomatoes, green chilies, cucumbers, and cilantro.

Tandoori Chicken Salad $7.95
Small, tender pieces of Tandoori Chicken over mixed greens, topped with yogurt and spices.

Subj Chaat $5.95
A sweet and sour salad consisting of fruits, cucumbers, potatoes and tomatoes, seasoned with mild spices and chutneys.

Aloo Papri Chaat $5.95
A medley of chickpeas, potatoes, and flour crisps, topped with chutney and yogurt dressing with dahi bara (a lentil patty).

Grilled Portobello Mushroom $6.95
A Portobello mushroom marinated in Port wine and grilled, topped with mildly spiced home-made cheese.

Salmon Tikka $7.95
Served with toasted almonds and mango chutney.

Pan-seared Scallops $6.95
Served with a sweet onion and garlic sauce.

Vegetarian Specialties

Shahi Paneer $9.95
Home-made cheese cubes in a mildly spiced, rich creamy tomato sauce.

Saag Paneer $9.95
Home-made cheese cooked with spinach.

Malai Kofta $9.95
Succulent rolls of home-made cheese, vegetables, and nuts, deep-fried, then simmered in a cashew nut sauce.

Mattar Paneer $9.95
A favorite North Indian dish consisting of home-made cheese cubes and peas.

Navrattan korma $9.95
A garden fresh combination of vegetables and nuts cooked in a rich cashew nut sauce.

Bengan Bhartha $9.95
An eggplant, first broiled in Tandoor until the outer skin is charred, leaving all the natural juices inside, and then the pulp is cooked with onions, green chilies, tomatoes, and cilantro.

Mushroom Mattar $8.95
Mushrooms and peas sautéed in butter with onions and mild seasonings.

Vegetable Jalferezi $8.95
Garden fresh vegetables and home-made cheese cubes sautéed with ginger, garlic, onions, and tomatoes.

Bhindi Masala $8.95
Fresh okra sautéed with onions, garlic, ginger, and tomatoes.

Aloo Methi $8.95
New red potatoes cooked in butter with fenugreek.

Aloo Gobi $8.95
Cauliflower and potatoes, cooked with ginger, garlic, and tomatoes.

Bombay Aloo $8.95
Small new potatoes cooked in creamy tomato sauce.

Daal Ashiana $8.95
A favorite North Indian and our chef’s family recipe: black lentils cooked on a slow fire with garlic, ginger, tomatoes, and onions.

Daal Pancham $8.95
A mixture of five lentils cooked on a slow fire and garnished with cumin, tomatoes, garlic, ginger, and cilantro.

Channa Masala $8.95
A favorite North Indian dish: chickpeas cooked until tender, then sautéed in dry masalas and tamarind sauce.

Sarson Ka Saag $15.00
Fresh mustard greens cooked with ginger and garlic, served with makki ki roti, dahi sada, and gurh.

Tandoori Vegetable Platter $12.00
Assorted marinated vegetables, home-made cheese, and pineapple, broiled in Tandoor.

Specialties Of The House
Serves Two

Ashiana Feast $46.00
Lamb Rhogan Josh, Chicken Tikka Masala, Prawn Bhuna, Navrattan Korma, Peas Pulao, Naan, Raita, and Cucumber Salad.

Tandoori Feast $46.00
An exciting variety of Tandoori specialties consisting of Seekh Kabab, Tandoori Chicken, Prawns, Daal Ashiana, Saag Paneer, Peas Pulao , Naan, Raita, and Cucumber Salad.

Vegetarian Feast $38.00
Bengan Bhartha, Navarattan Korma, Saag Paneer, Daal Ashiana, Lachhedar Paratha, Peas Pulao, Raita, and Cucumber Salad.

Seafood Specialties

All entrées served with Mushroom Biryani (rice), Aloo Methi (buttered new potatoes with fenugreek), Daal (lentils) and Naan.

Seafood Platter $22.00
Scallops, salmon, and prawns cooked with a selection of sauces.

Chilean Sea Bass $20.00
Cooked with red sweet onions in a garlic sauce and coconut milk.

Tandoori Lobster Tail $22.00
Succulent lobster tail roasted in Tandoor and served with garlic butter.

Tandoori Fish $20.00
Your choice of a swordfish or red Gulf snapper filet, marinated in a ginger and garlic sauce and roasted in Tandoor.

Seafood Curry $20.00
Bay scallops, white fish, and shrimp, cooked in a Rhogan Josh sauce, served with rice.

Tandoori King Salmon $20.00
Oven roasted and broiled in Tandoor, served with pinot noir sauce.

Hawaiian Yellowfin Ahi Tuna $22.00
Pan seared rare with spices and served with saffron rice and cucumber salad.

Tandoori Prawns $22.00
Jumbo prawns marinated in a ginger garlic sauce and broiled in Tandoor.


Flaky pastry stuffed with your choice of delicately spiced potatoes, peas, and herbs (Aloo), minced lamb, or crab.

Aloo $3.95

Lamb $4.95

Crab $5.95


Your choice of assorted vegetables, paneer, onion, or chicken, seasoned with spices, dipped in batter and deep fried

Onion Bhaji $3.95

Mixed Vegetables $4.95

Paneer $5.95

Chicken $6.95

Hara Kabab $5.95
Cakes of chopped, fresh vegetables, deep fried and served with mint and tamarind chutney.

Paneer Tikka $6.95
Cubes of home-made cheese cooked with an aromatic blend of spices and diced sweet peppers.

Tandoori Gourmet Kababs$9.95
Boti Kabab, Murgh Malai, and Prawns, broiled in Tandoor and served with mint and pomegranate chutney.

Mixed Tandoori Appetizer Platter$6.95
Chicken Tikka and seekh kabab broiled in Tandoor.

Raita $2.95
Whipped yogurt with shredded cucumbers, carrots, and mint, seasoned with roasted cumin, also wonderful eaten as a cold soup.

Other Favorites

Served with Peas Pulao and Naan.

Chicken Tikka Masala $17.00
Tandoori boneless chicken breast morsels cooked in a creamy tomato sauce.

Chicken Jalferezi $17.00
Tender boneless chicken with fresh vegetables.

Butter Chicken $17.00
Tandoori chicken in a creamed tomato and fenugreek sauce.

Keema Mattar $18.00
Ground lamb cooked with fresh ginger, garlic, onions, tomatoes and peas.

Lamb Chop Masala $22.00
One of our chef’s favorite dishes, lamb chops cooked in a Rhogan Josh sauce.

Curry Specialties
Served with Peas Pulao and Naan.

Chicken $17.00

Lamb $18.00

Prawns $19.00

-Korma (Mildly Spiced)
Cooked in a creamy sauce with cashews, almond paste, and spices.

Karahi or Bhuna
Cooked with onions, ginger, garlic, tomatoes, fenugreek and sweet peppers.

Rhogan Josh (Medium Spiced)
Cooked with ginger, garlic and whole spices.

-Vindaloo (Hot)
Cooked with potatoes and hot aromatic spices.

Persian Style, cooked with lentils.

Cooked with spinach and tomatoes.


All breads are freshly made to order and with your choice of plain or stuffed with either onion, garlic, paneer, nuts, lamb, potatoes, mint or fenugreek. You also have a choice of either white or whole wheat.

Plain $1.50

Stuffed $2.50

Tandoori Specialties
All entrées are served with a side of vegetable, lentils, special sauces, bread and salad.

Rack of Lamb $22.00
Marinated with ginger, garlic, and mild spices.

Lamb Tenderloins $22.00
French cut lamb tenderloin marinated with ginger , garlic, and mild spices.

Sikandari Raan $20.00
New Zealand lamb cooked in spices on a slow fire and served sizzling on the plate.

Boti Kabab $20.00
Lamb loin medallions marinated with ginger, garlic, and spices.

Seekh Kabab $18.00
Tender rolls of succulent minced lamb, mixed with ginger, garlic and green chilies

Tandoori Chicken $16.00
Spring chicken with a mace and saffron marinade.

Murgh Malai Kabab $18.00
Cubes of chicken breast marinated in a ginger-garlic cream sauce.

Chicken Tikka $18.00
Boneless morsels of chicken breast in a yogurt and saffron marinade.


Ashiana uses Basmati rice aka “queen of the fragrances”. This rice has been grown in the Himalayas for thousands of years. Its aromatic and nut like flavor is attributed to aging. The Basmati rice is cooked in a sealed pot with whole spices and finished with saffron, butter, and cream. All biryani served with raita and chutney. Here are the our menu for upcoming events.

Mattar (peas and nuts) $4.50

Subz and Paneer (fresh vegetables and home-made cheese) $12.00

Khumb (mushroom) 12.00

Murgh (chicken) $16.00

Gosht (lamb) $18.00

Jhinga (shrimp). $20.00

Lobster $22.00

18% gratuity will be added to a party of six or more.
Owner and Executive Chef, Kiran Verma