Commonwealth Indian Restaurant

Grey Goose, Pomegranate liquor, Cointreau, lemon twist

Tanqueray Gin, Sweet Vermouth, Campari, Orange Peel

Pear flavored grey goose vodka, simple syrup, fresh squeezed lime juice, champagne, pomegranate seeds, espuma (fruit juice based foam)

Russell's Reserve Kentucky Bourbon Whiskey, Angostura aromatic bitters, Orange bitters, and Cane sugar garnished with maraschino cherries and orange peel

Bourbon, Cardamom Rose Petal Syrup, Iced tea

Tito's Vodka, Simple Syrup, Lemon Juice, Fresh Cucumber, Splash of Soda water

Gin, Fresh Limes, Palm Sugar, Simple Syrup, Lychee Juice, Basil leaves

Milagro Silver, Cointreau, Tamarind paste, fresh lime juice margarita mix, salt rim (Can also be served traditional lime without tamarind paste)

White asparagus bisque, butter naan

Pureed yellow pea and tandoori squab

Black Truffle, gold potatoes, chutneys, and savory crackers

Yogurt patty, figs, and charred leeks

Crumbled cottage and mozzarella cheese, gram flour dipped

Potatoes and carom seeds rolled pastry

Freshly baked naan pizza with korma sauce, fresh mozzarella, and arugula/chicken

Minced lamb kebob flavored with coriander leaf, ginger, clove powder, and spices

Chicken seekh kebobs, Israeli salad, grilled tomato and green chili sauce, emulsified parsley oil, naan

Chicken drumstick rubbed with mint, cilantro and chili, tandoor roasted

Vindaloo sauce, shallots and shrimps

Fresh rosemary and cold pressed olive oil

Minced garlic and cilantro

Freshly baked white bread

Whole-wheat flat bread

Naan stuffed with ground lamb and mozzarella cheese

Whole wheat layered bread, milk solids spread and clarified butter

Classic royal old fashioned curried chicken, crafted by masters from the Rajwada region

Invented in Great Britain, America's favorite! Grilled chicken tikka harmonized with creamy tomato sauce

Chicken marinated in yogurt, turmeric, chili paste, black pepper and fennel seeds. Cooked in low flame with golden onions and tomatoes. From the Chettinad region of Tamil Nadu state in South India

Brought by the Mughals! Kashmiri lamb is slow simmered with whole spices and yogurt

Seabass in Calcutta style gravy with crushed yellow mustard

From the Southern coast of Malabar, fisherman's delight! Spicy, sauteed shrimp, reduced coconut milk, tamarind pulp

Maryland jumbo crab lumps, lightly simmered in turmeric, coconut milk, red chili and royal cumin

Lamb and basmati rice steamed together with myriad of spices to produce a robust flavor

North India delicacy! Lamb chops with exotic flavors, prepared with a mélange of ground aromatic spices

Braised lamb and spinach cooked together to form a mouth-watering creamy texture

Spicy sauce from the western coast of India

Apricot dumpling in the classic mughlai gravy

Chargrilled American eggplant, finely chopped and sauteed with ginger, tomato and onions

Fresh steamed cauliflower and French beans. A vegetarian delight!

Cottage cheese, ricotta, white curry

Chopped spinach sautéed with garlic, fenugreek leaves and spices. Vegan substitutions - Aloo Palak, Mushroom Palak, Corn Palak

Fresh Okra stirred with cumin, tomato, and spices

Cottage cheese green peas simmered with onion, tomato, and spices

Five secret nectar blended together for the holy dessert, garnished with dry fruits, nuts and saffron

Custard apple ice cream, served over chilled rose vermicelli

Warm ganache, cardamom, cracked pepper

Almond pudding traditional way

Milk dumplings served warm in rosewater syrup

Grey Goose, Pomegranate liquor, Cointreau, lemon twist

Tanqueray Gin, Sweet Vermouth, Campari, Orange Peel

Pear flavored grey goose vodka, simple syrup, fresh squeezed lime juice, champagne, pomegranate seeds, espuma (fruit juice based foam)

Russell's Reserve Kentucky Bourbon Whiskey, Angostura aromatic bitters, Orange bitters, and Cane sugar garnished with maraschino cherries and orange peel

Bourbon, Cardamom Rose Petal Syrup, Iced tea

Tito's Vodka, Simple Syrup, Lemon Juice, Fresh Cucumber, Splash of Soda water

Gin, Fresh Limes, Palm Sugar, Simple Syrup, Lychee Juice, Basil leaves

Milagro Silver, Cointreau, Tamarind paste, fresh lime juice margarita mix, salt rim (Can also be served traditional lime without tamarind paste)

White asparagus bisque, butter naan

Pureed yellow pea and tandoori squab

Black Truffle, gold potatoes, chutneys, and savory crackers

Yogurt patty, figs, and charred leeks

Crumbled cottage and mozzarella cheese, gram flour dipped

Potatoes and carom seeds rolled pastry

Freshly baked naan pizza with korma sauce, fresh mozzarella, and arugula/chicken

Minced lamb kebob flavored with coriander leaf, ginger, clove powder, and spices

Chicken seekh kebobs, Israeli salad, grilled tomato and green chili sauce, emulsified parsley oil, naan

Chicken drumstick rubbed with mint, cilantro and chili, tandoor roasted

Vindaloo sauce, shallots and shrimps

Fresh rosemary and cold pressed olive oil

Minced garlic and cilantro

Freshly baked white bread

Whole-wheat flat bread

Naan stuffed with ground lamb and mozzarella cheese

Whole wheat layered bread, milk solids spread and clarified butter

Classic royal old fashioned curried chicken, crafted by masters from the Rajwada region

Invented in Great Britain, America's favorite! Grilled chicken tikka harmonized with creamy tomato sauce

Chicken marinated in yogurt, turmeric, chili paste, black pepper and fennel seeds. Cooked in low flame with golden onions and tomatoes. From the Chettinad region of Tamil Nadu state in South India

Brought by the Mughals! Kashmiri lamb is slow simmered with whole spices and yogurt

Seabass in Calcutta style gravy with crushed yellow mustard

From the Southern coast of Malabar, fisherman's delight! Spicy, sauteed shrimp, reduced coconut milk, tamarind pulp

Maryland jumbo crab lumps, lightly simmered in turmeric, coconut milk, red chili and royal cumin

Lamb and basmati rice steamed together with myriad of spices to produce a robust flavor

North India delicacy! Lamb chops with exotic flavors, prepared with a mélange of ground aromatic spices

Braised lamb and spinach cooked together to form a mouth-watering creamy texture

Spicy sauce from the western coast of India

Apricot dumpling in the classic mughlai gravy

Chargrilled American eggplant, finely chopped and sauteed with ginger, tomato and onions

Fresh steamed cauliflower and French beans. A vegetarian delight!

Cottage cheese, ricotta, white curry

Chopped spinach sautéed with garlic, fenugreek leaves and spices. Vegan substitutions - Aloo Palak, Mushroom Palak, Corn Palak

Fresh Okra stirred with cumin, tomato, and spices

Cottage cheese & green peas simmered with onion, tomato, and spices

Five secret nectar blended together for the holy dessert, garnished with dry fruits, nuts and saffron

Custard apple ice cream, served over chilled rose vermicelli

Warm ganache, cardamom, cracked pepper

Almond pudding traditional way

Milk dumplings served warm in rosewater syrup

Grey Goose, Pomegranate liquor, Cointreau, lemon twist

Tanqueray Gin, Sweet Vermouth, Campari, Orange Peel

Pear flavored grey goose vodka, simple syrup, fresh squeezed lime juice, champagne, pomegranate seeds, espuma (fruit juice based foam)

Russell's Reserve Kentucky Bourbon Whiskey, Angostura aromatic bitters, Orange bitters, and Cane sugar garnished with maraschino cherries and orange peel

Bourbon, Cardamom Rose Petal Syrup, Iced tea

Tito's Vodka, Simple Syrup, Lemon Juice, Fresh Cucumber, Splash of Soda water

Gin, Fresh Limes, Palm Sugar, Simple Syrup, Lychee Juice, Basil leaves

Milagro Silver, Cointreau, Tamarind paste, fresh lime juice margarita mix, salt rim (Can also be served traditional lime without tamarind paste)