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AJANTA DINNER
Pappadum
Onion Bhaji
Bhoona Chicken
Vegetable Curry
Palao Rice
BENGAL DINNER
Pappadum
Samosa
Bhoona Ghost
Mix Vegetable Bhaji
Palao Rice
ANARKALI DINNER
Pappadum
Shami Kebab
Onion Bhaji
Chicken Tandoori
Beef Curry
Aloo Peas
Palao Rice
Naan
SULTANA DINNER
Pappadum
Samosa
Shami Kebab
Beef Masala
Bhoona Shrimp
Vegetable Bhaji
Palao Rice
Naan
MAMTAZ DINNER
Pappadum
Shami Kebab
Onion Bhaji
Chicken Tandoori
Shrimp Pasanda
Sag Paneer
Palao Rice
Naan
MAHARANI DINNER
Pappadum
Shami Kebab
Onion Bhaji
Chicken Tikka Masala
Bhoona Gohst
Aloo Gobi
Palao Rice
Naan
Pappadum Onion Bhaji
Mixed Vegetable Curry
Tarka Dall
Palao Rice
Pappadum Onion Bhaji Samosa
Cauliflower Bhaji
Matar Paneer
Vegetable Biryani
Naan
DAL SOUP
Yellow lentil soup
MULLIGATAWNY SOUP
A traditional Anglo-Indian soup
ONION BHAJI
Sliced onions dipped in Indian butter and deep fried
VEGETABLE SAMOSA
Vegetables, spiced and stuffed into triangular thin pastry and deep fried
PAKORA
Sliced onions, carrots, cabbage, spinach dipped in flour and deep fried
SHEEK KEBAB
Ground beef marinated with oriental herbs and spices
SHAMI KEBAB
Minced tender beef, ground to a fine paste with various spices, formed
into patties and fried
CHICKEN TIKKA
Mildly marinated diced chicken, roasted on skewers in the Tandoor
A Tandoor is a cylindrical clay oven, fired by hardwood charcoal, which heats the
sides also, thus enabling Indian breads to be cooked on the inside walls and
skewered meats to be barbecued at the same time by our experienced Tandoori
chef. All Tandoori dishes are marinated in a spiced yoghurt mixture for twentyfour
hours.
CHICKEN TANDOORI
Tender half chicken, marinated in our own special recipe, barbecued over
charcoal in the Tandoor; served with salad and basmati rice
CHICKEN TIKKA
Tender pieces of juicy chicken barbecued on skewers in the Tandoor; served with
salad and rice
SHRIMP TANDOORI
Specially spiced king-size fresh shrimps cooked on charcoal in the Tandoor;
served with salad and rice
SHRIMP CURRY
A medium-hot curry of fresh shrimps cooked with tomatoes, green peppers and
onions -- a real delight
BHOONA SHRIMP
A delicately spiced dish of fresh succulent shrimps, served in its own thick sauce
SAG SHRIMP
Fresh shrimps and spinach cooked with spices, served in a sauce
SHRIMP PASANDA
Shrimps cooked with the chefs special marinated spices, mashed home-made
cheese and herbs; served with Tandoori sauce
SHRIMP PHATIA
A hot and sour shrimp curry cooked in chef special coconut sauce
CHICKEN CURRY
Boneless chicken cooked with tomatoes, pimentos, onions and spices, served in
its own thick sauce
BHOONA CHICKEN
Boneless chicken sautéed with tomatoes, pimentos, onions and spices, served in
its own thick sauce
CHICKEN TIKKA MASSALA (SPICY)
Boneless chicken breast roasted on a skewer in the Tandoor, then cooked with
chef special sweet, sour and spicy sauce
CHICKEN TIKKA MASSALLA
Boneless chicken breast roasted on a skewer in the Tandoor, then cooked with
cream, yoghurt and coconut in a thick sauce
BUTTER CHICKEN
Boneless chicken breast roasted on a skewer in the Tandoor, cooked in the chef
special yoghurt base creamy coconut thick sauce
KASHMIRI CHICKEN CURRY
Mild chicken curry Kashmiri style sultana raisins and dry fruits
CHICKEN DANSAK
A sweet, sour and hot chicken curry, Parsee style (Persian), with mashed lentils
CHICKEN DOPEYAZA
Boneless chicken cooked with herbs, spices, tomatoes, onions in a thick sauce
garnished with roasted garlic and ginger.
LAMB CURRY
Cubes of lamb with tomatoes, pimentos and spices, served in its own thick sauce
BHOONA LAMB
Chunks of lean tender lamb, sautéed with tomatoes, pimentos, onions and spices,
served in its own rich, thick sauce
LAMB VINDALOO
Lamb prepared with extra hot chillies and made slightly sour; it has a special bite
LAMB KOORMA
Mildly spiced cubes of lamb, cooked with yoghurt and garnished with raisins
LAMB DANSAK
A sweet, sour and hot lamb curry, Parsee style (Persian), with mashed lentils
SAG LAMB
Cubes of lamb moderately spiced and cooked with fresh leaf spinach
LAMB PASANDA
Lamb cooked with the chefs special marinating spices, mashed home-made
cheese and herbs, served with Tandoori sauce
ROGAN JOSH
Chunk of lean, tender lamb, sautéed with tomatoes, pimentos, onions and spices,
garnished with fried tomatoes
BEEF CURRY
Chunks of lean, tender beef cooked with tomatoes, pimentos, onion and spices;
served in its own gravy
BHOONA GOSHT
Chunks of lean, tender beef, sautéed with tomatoes, pimentos, onion and spices,
served in its own rich, thick sauce
MADRAS BEEF CURRY
Beef curry prepared with extra hot red chillies and other spices, in the style of
Madras, a city in the south of India
BEEF VINDALOO
Beef curry prepared with extra hot red chilies and lemon juice -- sour and hot
BEEF DANSAK
A sweet, sour and hot beef curry, Parsee style (Persian), with mashed lentils
BEEF MASALA
A sweet, sour and hot beef curry cooked with herbs, spices, tomatoes and onions
ALOO GOBI
A curry of cauliflower and potatoes, with onions and tomatoes
ALOO PEAS
A curry of potatoes and peas, with onions and spices
TARKA DAL
Puree of lentils, cooked with spices and garnished with fried onions
SAG ALOO BHAJI
A curry of potatoes and fresh leaf spinach
MIXED VEGETABLE BHAJI
Mixed vegetables sautéed together with spices, served in their own rich gravy
BEGUN BHAJI
A curry of eggplant and tomatoes, with onions and spices
MUSHROOM BHAJI
Sliced mushrooms prepared with tomatoes, onions and spices
CAULIFLOWER BHAJI
A curry of cauliflower with onion and tomatoes
SAG PANEER
Spinach made with the chefs special home-made cheese
MATAR PANEER
Garden-fresh peas with home-made cheese
CHANA MASALLA
A sweet and sour chickpea curry prepared with tomatoes, onions and herbs
SHAHI PANEER
Chef special home made cheese cooked with tomatoes, cream, coconut and
yoghurt in a thick sauce.
These dishes consist of rice fried with meats or vegetables in a manner that allows the flavour of
the meats and vegetables to permeate the rice. Biryanis are garnished with fried onions and
raisins.
VEGETABLE BIRYANI
BEEF BIRYANI
CHICKEN BIRYANI
SHRIMP BIRYANI
LAMB BIRYANI
VEGETABLE AND BEEF BIRYANI
VEGETABLE AND SHRIMP BIRYANI
VEGETABLE AND LAMB BIRYANI
PALAO RICE
The most refined and aromatic rice; best quality Basmati rice cooked with onions
and spices to give it a distinctive flavour -- mild
PEAS PALAO
A classic made rich dish made by using the best quality Basmati Rice cooked with
green peas and roasted onions.
MUSHROOM RICE
Best quality Basmati rice, fried with fresh mushrooms, onions and spices
KASMIRI RICE
An authentic rice dish made by using Basmati rice, fried with fresh coconut, raisins,
onions and spices
VEGETABLE RICE
Best quality Basmati rice, fried with fresh vegetables, onions and spices
NAAN
Bread made of self-raising flour and baked on the walls of the Tandoor
GARLIC NAAN
Bread made of self-raising flour and baked on the walls of the Tandoor with
finely chopped garlic
ONION NAAN
Bread made of self-raising flour and baked on the walls of the Tandoor with
finely chopped onions
PAPPADUM
Indias answer to the giant potato chip: a thin, crisp-fried wafer made from
ground lentils
YOGHURT
Very cooling, an antidote to most spices
CUCUMBER RAETA
Yoghurt with grated cucumber and spices
ONION SALAD
Onions, tomatoes, cucumbers, coriander and lemon
MANGO CHUTNEY
Sweet and sour but not very hot
LIME PICKLE
Sour, and a lot hotter than the chutney
MANGO PICKLE
Sour and very hot
GULAB JAMUN
An Indian delicacy: fried cheese balls in a cardamom flavoured syrup
ICE CREAM
Drinks
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I can't say enough good about the pearl of india. Just the kind of place I need to wind down from a busy week. Food is fantastic, sauces are thick and the meat is always prepared right. Love it and highly recommend it to anyone in search of a nice quiet evening. The owners smile is more than enough to make me want to go back again and again.
Pearl of India is our favorite Indian restaurant in the national capital region. The sauces are exceptional! We often get their take-out, but also enjoy eating in the restaurant. The staff are very friendly and we have always had great service. Highly recommended!
This was the first Indian restaurant I went to when I moved to Orleans. At the time I thought it was just okay and really overpriced for what little you get. As time went on, the food seemed to get worse. I always order chicken korma, and the first time I went it was pretty good, then after that, each visit the korma sauce was really runny and watered down. Korma is NOT supposed to be thin and watery. The nan is delicious and the staff are all really nice, but they are overpriced and you can get better Indian food at a better price down the street at Rangoli's.
Perhaps this restaurant has changed hands since all those positive reviews? I could hardly believe that previous reviewers were writing about the same restaurant I visited on July 18. The "mulligatawny" soup tasted overpoweringly of chicken boullion cube and reminded me of cup-a-soup. The entrées were not unlike those Indian meals that come in foil packets and are meant to be heated in boiling water over a camp stove. The only flavour I could detect in the butter chicken, which contained four 1-inch cubes of mushy chicken, was sweet. Maybe the cook mixed in a handful of sugar and some pink food colouring by mistake? The aloo peas was grayish-yellow, overcooked and salty, with a dusty turmeric and MSG aftertaste. The rice served with the entrees was about the only redeeming factor. It was...not overcooked. And finally, I suspect the naan was made with Bisquick. Yep, lunch was cheap, and there can be no doubt why. I rarely leave food on my plate, but I did here.
My first visit a few days ago. Was very disappointed with the service and the meals. I ordered three vegetarian dishes and a meat dish. The vegetarian dishes were hastily prepared without any regard to presentation. The sauces were the same. Both dishes contained peas that were simply emptied out of the freezer - hardly flavorful at all. The meat dish was overcooked and seemed to have been prepared long before. Service was quite poor. i will not be going back to this restaurant again. Very disappointing.
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