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Business Hours
Y
E ONL Lunch
US
SITE 12.00am - 3.00pm
WEB (Monday - Saturday)
12.00pm - 4.00pm
(Sunday)
108 Lexington Avenue
(Between 27 & 28th Street) Dinner
New York, NY 10016 3.00pm - 11.00pm
(Monday - Thursday)
T. 212 679 1284 3.00pm - 12.00pm
T. 212 336 3567 (Friday - Saturday)
4.00pm - 11.00pm
F. 212 336 3568 (Sunday)
BSI
and at least one New York restaurants has turned finishing an
mention. So often the meat in a dish like this is an Fresh Kabobs and Bread
afterthought. But here the lamb was stewed until fork-tender WE
order into a dare. Dhaba’s lamb phaal was plenty hot, but it
wasn’t punitive. Actually it was quite tasty, and the lamb was
and its flavors were heightened by the seasonings, which were
so delectable that eating it was a pleasure, not a challenge.
In India dhabas are truck stops, roadside joints famous
mild enough to benefit from the heat of a chili onion naan.
The kadai goat was even more sumptuous. Thick slices of
FULL SERVICE BAR AND TAP BEER
for their vibrant meals (and convenient cots for napping meat still on the bone were served in a peppery sauce flavored BEST DISHES Tale huay caju (spicy sauteed cashews); paya
them off). The food at Dhaba is just as lively, but the with fenugreek leaves. The herb had a hard-to-place flavor soup (goat trotter soup with ginger); chili onion naan; kadai
flavors are surprisingly complex and subtle, and the dining that reminded me of dried mint and nutmeg. There was a bhindi (spiced okra); achari gosht (curry lamb with spices); We Deliver and Cater
kadai goat (goat with garlic and bell peppers).
room has less in common with a tin-roofed shack in India similar spicing in the kadai bhind, a platter of okra sauteed so We serve Halal meat
than with a lounge of a boutique hotel. expertly that the vegetables still had their snap.
This is the eighth restaurant for the owner, Shiva Dhaba, which opened in the fall, stands out on this cheap and
Natarajan, and his third in Manhattan. At Dhaba, he cheerful stretch of lower Lexington Avenue. It’s pricier than
created a menu with more than 125 items, not including most of its neighbors, but not by much. And at night it attracts
LUNCH BUFFET 9.95
the lunch specials. The cuisine tilts toward India’s north, an animated crowd, most of which seems to be on group dates. (Monday - Saturday)
with a handful of southern dishes and British-style curries It’s quieter during the day, when lunch buffets rule the SUNDAY BUFFET 12.95
to round it out. If you look lost, the waiters will gently neighborhood. Most food suffers in a chafing dish, but
Dhaba
GAJJAR KA HALWA 4
SARSON WALI MACHI 16 SHALGAM AND GAJJAR ACHAR 2 Grated carrots, pistachios, khoya
Fish in mustard greens and spinach Spicy pickle, carrots, turnips
PUNJABI KHEER 5
GREEN SALAD 3 Cardamon flavored rice pudding, raisins, almonds
Lettuce, carrots, tomatoes, cucumber, red onions,
KULFI FALOODA 6
lemon, vinegar INDIAN cuisine Home made pistachio ice cream, cardamom
JALEBI AND GARAM DHOOD 7
Fried flour pinwheels soaked in sugar syrup,
FOOD ALLERGY? If you have a food allergy, please inform your server, served with hot milk
RASMALAI 5
A Must Try Spicy
chef, manager or owner. Cheese balls in reduced sweet milk, pistachios
EO NLY
E US
BSIT
WEBRITISH CURRY HOUSE:
London Calling INDO CHINESE CORNER
Modeled after dishes that are popular on the other side of the pond, Where “Curry” has become
more of a staple than a fancy. These curries have a unique Anglo-Indian flavor.
Curry is traditionally a term that is non-existent in the Indian Culinary landscape. Generalized by STARTERS
the British in Colonial India to mean anything with “spicy gravy”
SWEET CORN SOUP 4
Dry red chillies, garlic, soy ginger flavor
Meats, vegetables and shrimp can be customized with a selection of curries from below
GOBI MANCHURIAN 7
Tossed cauliflower, onions, bell pepper, tangy flavor
CHICKEN (Dark Meat) 14 CHICKEN (On the bone) 14 GOAT 18
GARLIC SPINACH 7
VEGETABLES 14 CHICKEN (White meat) 15 LAMB 16 SHRIMP 18 Peppercorn infused crispy spinach
CHICKEN LOLLYPOP 8
BALTI MADRAS Pulled back spicy chicken wings
A simple stir fried curry prepared in a karahi A hot simple curry with coconut, dry red chilies
(wok) with bell peppers, mushrooms, onions and curry leaves
and tomatoes BALCHAO
MAIN COURSE EO NLY
KORMA E US
A tangy curry from Goa with Mustard seeds,
IT
A mild creamy curry with cashew nuts, raisins curry leaves and black pepper
W
DHABA CHILI CHICKEN
EBS 14
and fenugreek BHUNA Onions ,bell pepper, green chillies ,soy garlic flavor
DO PIAZA A well spiced curry with a thick sauce
VEGETABLE MANCHURIAN 12
Do Piaza means double the onions. First the PHAAL Tangy vegetable balls, soy ginger flavor
onions are pureed in a sauce and then large A very spicy curry with green chilies, tomatoes PANEER DANIA CHILI 15
slices are stir fried in the gravy and ginger Paneer cheese, scallions, vinegar, soy green chilli flavor
JALFREZI SAAG HOT GARLIC SHRIMP 17
A stir fried curry prepared with green chilies, Spinach puree,light cream,roasted spices Wok tossed, scallions, red chillies, coriander
onions and tangy flavor KADAI CHILI FISH 17
Batter fried fish, scallions, ginger chili flavor
VINDALOO Tossed with onions,bell pepper,fenugreek and
A very very hot curry cooked with dry red chilies,
VEGETABLE FRIED RICE 11
fresh coriander Tossed basmati rice, onions, scallions,s oy ginger flavor
vinegar and potatoes ACHARI MANCHURIAN FRIED RICE 12
A spicy curry with pickling spices Tossed basmati rice, vegetable balls
(We also have on the menu the famous chicken tikka masala, biryanis, kadhai dishes and onion bhaja)