Based on 32 reviews, the restaurant has received a rating of 4.9 stars. Price $$
✔️ Dine-in ✔️ Takeout ✔️ Delivery
Address:
93 Elm St, Old Saybrook, CT 06475
Phone: (860) 510-9803
Hours
| Saturday | 11 AM–3 PM, 4:30–8:30 PM |
| Sunday | 11 AM–3 PM, 4:30–8:30 PM |
| Monday
(Labor Day)
|
11 AM–3 PM, 4:30–8:30 PM
Hours might differ
|
| Tuesday | Closed |
| Wednesday | 11 AM–3 PM, 4:30–8:30 PM |
| Thursday | 11 AM–3 PM, 4:30–8:30 PM |
| Friday | 11 AM–3 PM, 4:30–8:30 PM |
Menu
| All Day | |
| Chicken Tikka Masala Generous portions of chicken tandoori, in popular tikka masala curry. |
$20.00 |
| Butter Chicken Makhni Chicken in a fragrant butter sauce. |
$20.00 |
| Chettinad / Madras Chicken Spicy, hot, and sour, this curry uses tamarind, coriander seed and copra (dried coconut), sesame, and hot dried chilies; it is tempered with mustard seeds. |
$23.00 |
| Chicken Kerala Coconut Curry Naturally sweet coconut milk, aromatic whole spices, crushed anise, and a squeeze of lime create the distinctive flavors of Kerala. |
$23.00 |
| Chicken Goanese Vindaloo Heavily influenced by Portuguese cuisine this is prepared with an emphasis on jaggery, balsamic vinegar, and red wine, tempered with mustard seeds and curry leaves. Hot, and sweet and sour in a meaty, wholesome gravy. |
$23.00 |
| Chicken Saag Maas Chicken in a creamy puree of spinach, mixed greens (mustard greens kale, spinach), and mildly seasoned. Topped with caramelized onions and a hint of heavy cream. |
$20.00 |
| Ginger Chicken Chicken with fresh ginger root, curried vegetables and fresh tomato. |
$25.00 |
| Pepper Chicken From South India, chicken in a black pepper-based curry sauce is spicy and delicious with a squeeze of lime! |
$23.00 |
| Chicken Korma Mild and fragrant. Lucious pieces of chicken fillet in a coconut sauce made creamy with cashew nuts, sesame, and poppy seeds. |
$23.00 |
| Kashmiri Lamb Rogan Josh Kashmiri lamb; emphasis on saffron (no garlic, onions or tomato); braising gravy with long simmered meat braised in whole Khada spices and Kashmiri mirch. |
$24.00 |
| Lamb Kofta Seasoned minced lamb meatballs, in a flavorful gravy seasoned with fresh ginger and cilantro. |
$24.00 |
| Saag Maas (Lamb, Gosht, Pork) Choice of meat cooked in a creamy puree of spinach, mixed greens (mustard greens kale, spinach), and mildly seasoned. Topped with caramelized onions and a hint of heavy cream. |
$24.00 |
| Kerala Prawns Or Fish Moileee Naturally sweet coconut milk, aromatic whole spices, crushed anise and a squeeze of lime create the distinctive flavors of Kerala. |
$25.00 |
| Goanese Vindaloo (Prawns Or Fish) Heavily influenced by Portuguese cuisine, prawns or fish is prepared with an emphasis on jaggery, balsamic vinegar, and red wine, tempered with mustard seeds and curry leaves. Hot, sweet, and sour in a meaty, wholesome gravy. |
$25.00 |
| Tandoori Jumbo Prawns Curry Tandoori prawns in curry sauce. The tandoori spices impart a special nuance to produce a smoky, savory gravy. |
$25.00 |
| Bengali Macher Jhol Fish Curry Red Snapper (or other market fish) prepared Bengali style; emphasis on thinner braising gravy with fennel, tamarind, hot pepper, and cilantro. Best eaten with rice. |
$25.00 |
| Prawns Makhni Jumbo prawns in a butter sauce, light and fragrant. |
$25.00 |
| Andhra Fish Curry Black bass steaks, marinated then braised in hot, tamarind-based gravy, seasoned with curry leaves, fenugreek, and mustard. |
$25.00 |
| Lamb Shanks (Special Order) Marinated and braised in tomato Yakhni, with the flavor of Indian basil, cloves and mace. |
$28.00 |
| Paalak Paneer Cubes of farmer’s cheese (Paneer is very like queso fresco), lightly sautéed in Ghee, in a puree of baby spinach, mildly seasoned, and served with caramelized onions and a hint of heavy cream. |
$23.00 |
| Aloo, Mattar, Gobi Typically from the north of India, this is a combination of peas, cauliflower, and potatoes in a braising broth of tomato, seasoned with cumin seeds. |
$23.00 |
| Delhi Style Aloo Choley White kabuli chana (chickpeas) are prepared with tamarind and a special seasoning. The Dilli version is dark in colour and is a very popular street food. To be eaten with naan. |
$23.00 |
| Delhi Style Raajmah The Indian version of rice and beans, these are red kidney beans cooked low and slow with assorted vegetables, spiced very mildly, and topped with fresh green chilies, red onions, and cilantro. |
$23.00 |
| Kerala Aviyal Assorted root vegetables, murungikai (moringa beans), string beans, and plantain in a rich coconut cream sauce, laced with cumin and curry leaves. Different and classic south Indian dish. |
$23.00 |
| Masala Aloo Baingan Potato and Indian eggplant in a homestyle curry sauce – as delicious as it is simple. |
$23.00 |
| Hyderabadi Bagaar-E-Baingan Mild and fragrant. Popular with the Nizams of Hyderabad, this is a special dish of baby Indian aubergine filled with nuts and spices in a gravy of poppy seeds, roasted peanuts, shredded fresh coconut, and sesame in coconut cream. |
$23.00 |
| Korma Assorted fresh vegetables, steamed in coconut milk, then tempered with seasonings, curry leaves, coconut, and cashew nuts. |
$23.00 |
| Punjabi Bhindi Masala Homestyle favorite. Especially for the okra aficionado – fresh okra cooked with onions, ginger, and garlic, mixed with tomato with a sprinkling of garam masala and mango powder. |
$23.00 |
| Daal Maakhni Black lentils, which originated in the Punjab region, are cooked with whole Khada spices, fresh ginger, garlic, and onions for a prolonged period due to their hard texture that requires a slow and extended simmering process. |
$22.00 |
| Peeli (Yellow) Daal Tadka Homestyle yellow Moong lentils, seasoned with tomato and turmeric, tempered in Ghee with Cumin and Nigella (black caraway) seeds, a touch of mango powder, and garam masala. |
$22.00 |
| Punjabi Masoor Daal Pink masoor daal, prepared with onions, ginger, and garlic, turned in Ghee till fried to a thicker consistency and served with sliced red onions, fresh cilantro, and spears of fresh green chilies. Best eaten with Paratha. |
$22.00 |
| Punjabi Kadhi And Onion Pakoda Especially typical of Punjabi cuisine, this is a buttermilk-based dish that is thickened with chickpea flour, cooked very low and slow, and incorporates onion pakoras. |
$22.00 |
| Pune Chi Aamti (With Spinach And Peanuts) Originating in Maharashtra, central India, this dish uses Tuvar/Arhar daal (Pigeon peas) and special masalas, sun-dried kokum (amsul). It is tempered with mustard seeds, hot dried chilies, and curry leaves. |
$22.00 |
| Delhi Choley White kabuli chana (chickpeas) are prepared with special seasoning. The Dilli version is dark in color and is a very popular street food. To be eaten with naan. |
$22.00 |
| South Indian Kootu A medley of fresh vegetables spiced with black pepper, dry coconut, sesame seeds, and tamarind, prepared in a light lentil-based gravy. |
$22.00 |
| South Indian Sambhaar (With Vegetables) Tuvar/Arhar Daal (pigeon peas) are cooked with south Indian vegetables such as Moringa bean, root veggies, plantain, carrots, green beans, & potato. Flavored with Tamarind water & seasoned with coriander, copra, methi, dried red pepper. It is tempered with mustard seeds, asafoetida & curry leaves. |
$22.00 |
| Chicken Tikka Boti Kabaab | $25.00 |
| Lamb Boti Kabaab | $27.00 |
| Seekh Kabaab | $24.00 |
| Jumbo Shrimps (8) | $30.00 |
| Whole Chicken | $30.00 |
| Half Chicken | $25.00 |
| Aloo Paratha | $4.00 |
| Desi Ghee Paratha | $4.00 |
| Malaysian Paratha | $4.00 |
| Naan | $4.00 |
| Garlic Naan | $4.00 |
| Pooris (2 Pieces) | $4.00 |
| Chappati (2 Pieces) | $3.00 |
| Chicken Dum Biryani Basmati rice layered with marinated meats, spices and fresh mint, lemon juice, saffron and a sprinkling of cream, all tightly encased in a special vessel and served at the table in a special biryani handi (vessel). |
$18.00 |
| Lemon Rice Yellow lemon rice made with seasoning of chana daal, peanuts, mustard seeds, coconut, lemon juice, curry leaves and cilantro. |
$10.00 |
| Mangalorean Indian Coconut Rice Delicious steamed basmati rice seasoned with fresh coconut, red chilies, mustard seeds, asafetida and curry leaves. |
$12.00 |
| Pongal To welcome the harvest, pongal celebrates with spring rice and moong daal, seasoned with ghee, coarse black pepper, curry leaves, fresh coconut and cashew nuts. |
$12.00 |
| Gajjar Halwah | $12.00 |
| Gulab Jamun (4 Pieces) | $10.00 |
| Queen’s Rice Pudding | $12.00 |
| Rasmalai (4 Pieces) | $12.00 |
| Mango Lassi Sweet yogurt flavored with Alfonso mango, topped with whipped cream. |
$6.00 |
| All Day | |
| Vegetarian Samosa Seasoned, herbed potatoes and peas, wrapped in pastry and golden fried. |
$7.00 |
| Assorted Vegetable Pakora Fresh veggies and cubed paneer, dipped in seasoned chickpea batter and frittered to a crispy golden finish. |
$8.00 |
| Bread Pakora Hot and spicy! A sandwich of spiced mashed potato on a spread of cilantro, mint and Thai chili chutney, dipped in a spicy chickpea batter and deep fried to a golden finish. |
$8.00 |
| Chicken Chaat Tandoori chicken, with onions, tomato, green peas, potatoes, pineapple and chickpeas tossed in chaat masala and cilantro, topped with 3 chutneys – green mint/dhania, white yogurt/garlic and sweet tamarind/date. |
$9.00 |
| Chaat Paapdi Chaat consists of a variety of textures, flavors, and sauces. Paapdi is a pastry wafer, mixed in with Sev (thin strands of spiced gram flour), Murmura (puffed white rice), potatoes, chickpeas, onions, tomatoes, ginger, and chilies. Topped with tamarind date sauce, green chutney and yogurt sauce. |
$8.00 |
| Chicken Tikka Masala Generous portions of chicken tandoori, in popular tikka masala curry. |
$20.00 |
| Butter Chicken Makhni Chicken in a fragrant butter sauce. |
$20.00 |
| Chettinad / Madras Chicken Spicy, hot, and sour, this curry uses tamarind, coriander seed and copra (dried coconut), sesame, and hot dried chilies; it is tempered with mustard seeds. |
$23.00 |
| Chicken Goanese Vindaloo Heavily influenced by Portuguese cuisine this is prepared with an emphasis on jaggery, balsamic vinegar, and red wine, tempered with mustard seeds and curry leaves. Hot, and sweet and sour in a meaty, wholesome gravy. |
$23.00 |
| Chicken Saag Maas Chicken in a creamy puree of spinach, mixed greens (mustard greens kale, spinach), and mildly seasoned. Topped with caramelized onions and a hint of heavy cream. |
$20.00 |
| Ginger Chicken Chicken with fresh ginger root, curried vegetables and fresh tomato. |
$25.00 |
| Pepper Chicken From South India, chicken in a black pepper-based curry sauce is spicy and delicious with a squeeze of lime! |
$23.00 |
| Chicken Korma Mild and fragrant. Lucious pieces of chicken fillet in a coconut sauce made creamy with cashew nuts, sesame, and poppy seeds. |
$23.00 |
| Kashmiri Lamb Rogan Josh Kashmiri lamb; emphasis on saffron (no garlic, onions or tomato); braising gravy with long simmered meat braised in whole Khada spices and Kashmiri mirch. |
$24.00 |
| Lamb Kofta Seasoned minced lamb meatballs, in a flavorful gravy seasoned with fresh ginger and cilantro. |
$24.00 |
| Saag Maas (Lamb, Gosht, Pork) Choice of meat cooked in a creamy puree of spinach, mixed greens (mustard greens kale, spinach), and mildly seasoned. Topped with caramelized onions and a hint of heavy cream. |
$24.00 |
| Kerala Prawns Or Fish Moileee Naturally sweet coconut milk, aromatic whole spices, crushed anise and a squeeze of lime create the distinctive flavors of Kerala. |
$25.00 |
| Goanese Vindaloo (Prawns Or Fish) Heavily influenced by Portuguese cuisine, prawns or fish is prepared with an emphasis on jaggery, balsamic vinegar, and red wine, tempered with mustard seeds and curry leaves. Hot, sweet, and sour in a meaty, wholesome gravy. |
$25.00 |
| Tandoori Jumbo Prawns Curry Tandoori prawns in curry sauce. The tandoori spices impart a special nuance to produce a smoky, savory gravy. |
$25.00 |
| Bengali Macher Jhol Fish Curry Red Snapper (or other market fish) prepared Bengali style; emphasis on thinner braising gravy with fennel, tamarind, hot pepper, and cilantro. Best eaten with rice. |
$25.00 |
| Prawns Makhni Jumbo prawns in a butter sauce, light and fragrant. |
$25.00 |
| Andhra Fish Curry Black bass steaks, marinated then braised in hot, tamarind-based gravy, seasoned with curry leaves, fenugreek, and mustard. |
$25.00 |
| Lamb Shanks (Special Order) Marinated and braised in tomato Yakhni, with the flavor of Indian basil, cloves and mace. |
$28.00 |
| Paalak Paneer Cubes of farmer’s cheese (Paneer is very like queso fresco), lightly sautéed in Ghee, in a puree of baby spinach, mildly seasoned, and served with caramelized onions and a hint of heavy cream. |
$23.00 |
| Aloo, Mattar, Gobi Typically from the north of India, this is a combination of peas, cauliflower, and potatoes in a braising broth of tomato, seasoned with cumin seeds. |
$23.00 |
| Char Broiled Baingan Bhartaa Charred and roasted whole aubergine in onions, garlic, and ginger, seasoned with garam masala, tempered with curry leaves and whole cumin seeds. For all fans of eggplant! |
$23.00 |
| Delhi Style Aloo Choley White kabuli chana (chickpeas) are prepared with tamarind and a special seasoning. The Dilli version is dark in colour and is a very popular street food. To be eaten with naan. |
$23.00 |
| Delhi Style Raajmah The Indian version of rice and beans, these are red kidney beans cooked low and slow with assorted vegetables, spiced very mildly, and topped with fresh green chilies, red onions, and cilantro. |
$23.00 |
| Masala Aloo Baingan Potato and Indian eggplant in a homestyle curry sauce – as delicious as it is simple. |
$23.00 |
| Hyderabadi Bagaar-E-Baingan Mild and fragrant. Popular with the Nizams of Hyderabad, this is a special dish of baby Indian aubergine filled with nuts and spices in a gravy of poppy seeds, roasted peanuts, shredded fresh coconut, and sesame in coconut cream. |
$23.00 |
| Korma Assorted fresh vegetables, steamed in coconut milk, then tempered with seasonings, curry leaves, coconut, and cashew nuts. |
$23.00 |
| Daal Maakhni Black lentils, which originated in the Punjab region, are cooked with whole Khada spices, fresh ginger, garlic, and onions for a prolonged period due to their hard texture that requires a slow and extended simmering process. |
$22.00 |
| Peeli (Yellow) Daal Tadka Homestyle yellow Moong lentils, seasoned with tomato and turmeric, tempered in Ghee with Cumin and Nigella (black caraway) seeds, a touch of mango powder, and garam masala. |
$22.00 |
| Punjabi Masoor Daal Pink masoor daal, prepared with onions, ginger, and garlic, turned in Ghee till fried to a thicker consistency and served with sliced red onions, fresh cilantro, and spears of fresh green chilies. Best eaten with Paratha. |
$22.00 |
| Pune Chi Aamti (With Spinach And Peanuts) Originating in Maharashtra, central India, this dish uses Tuvar/Arhar daal (Pigeon peas) and special masalas, sun-dried kokum (amsul). It is tempered with mustard seeds, hot dried chilies, and curry leaves. |
$22.00 |
| Delhi Choley White kabuli chana (chickpeas) are prepared with special seasoning. The Dilli version is dark in color and is a very popular street food. To be eaten with naan. |
$22.00 |
| South Indian Lemon-Pepper, Tomato Or Garlic Rasam Rasam a thin, soupy lentil-based preparation that may include either lemon pepper, tomato, or garlic as its primary flavoring. It’s the basis for Mulligatawny soup which transliterates from the Tamil ”Mullagu Tanni” or pepper water. Here it is made as my grandmother would, indeed it is her recipe! |
$22.00 |
| Sprouted Moong Usal A Maharashtrian (central India) dish, whole moong beans are soaked to sprout and germinate. Now, at their most nutritious, they are quick steamed with turmeric and spices, then tempered with raw mango, hot green chilly, ginger, shredded coconut, mustard seeds and slivered almonds. |
$22.00 |
| South Indian Sambhaar (With Vegetables) Tuvar/Arhar Daal (pigeon peas) are cooked with south Indian vegetables such as Moringa bean, root veggies, plantain, carrots, green beans, & potato. Flavored with Tamarind water & seasoned with coriander, copra, methi, dried red pepper. It is tempered with mustard seeds, asafoetida & curry leaves. |
$22.00 |
| Chicken Tikka Boti Kabaab | $25.00 |
| Lamb Boti Kabaab | $27.00 |
| Tandoori Pork Chops | $25.00 |
| Seekh Kabaab | $24.00 |
| Jumbo Shrimps (8) | $30.00 |
| Whole Chicken | $30.00 |
| Half Chicken | $25.00 |
| Aloo Paratha | $4.00 |
| Desi Ghee Paratha | $4.00 |
| Malaysian Paratha | $4.00 |
| Naan | $4.00 |
| Garlic Naan | $4.00 |
| Pooris (2 Pieces) | $4.00 |
| Chappati (2 Pieces) | $3.00 |
| Chicken Dum Biryani Basmati rice layered with marinated meats, spices and fresh mint, lemon juice, saffron and a sprinkling of cream, all tightly encased in a special vessel and served at the table in a special biryani handi (vessel). |
$18.00 |
| Lemon Rice Yellow lemon rice made with seasoning of chana daal, peanuts, mustard seeds, coconut, lemon juice, curry leaves and cilantro. |
$10.00 |
| Mangalorean Indian Coconut Rice Delicious steamed basmati rice seasoned with fresh coconut, red chilies, mustard seeds, asafetida and curry leaves. |
$12.00 |
| Pongal To welcome the harvest, pongal celebrates with spring rice and moong daal, seasoned with ghee, coarse black pepper, curry leaves, fresh coconut and cashew nuts. |
$12.00 |
| Gajjar Halwah | $12.00 |
| Gulab Jamun (4 Pieces) | $10.00 |
| Badaam Kheer | $12.00 |
| Queen’s Rice Pudding | $12.00 |
| Soda | $6.00 |
| Mango Lassi Sweet yogurt flavored with Alfonso mango, topped with whipped cream. |
$6.00 |
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Menu Photos
Reviews
Christi Liu
Love the food and everything was great! Things on the menu aren’t overpriced and very affordable. Staff members are also very kind and friendly
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Margaret Roberto
Had dinner last night, one meal was excellent, the other was not visually appealing and lacked taste. Meals did not come out at the same time. My understanding there was an issue with the kitchen and first night of dinner service. Will give them another chance as lunch takeout was excellent.
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Eileen Reddy
Food was excellent! Everything we had was on point! Seriously impressed! I don’t understand why the dining room was empty for dinner on a Friday night- maybe it has something to do with not serving alcohol. We had been dying to go and am so happy we made it! I will be a regular customer!
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Tom Shoemaker
The spices! They were wonderful. They were so noticable better than dishes I have had in the past from other restaurants. So glad this place opened. We will be back.
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Laura Uber Barbato
OMG what a meal. It’s not often when we write reviews but this absolutely deserves it. Beyond delicious. You’ve got to try this place!
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Meta Robinson
This place is amazing! Everything is delicious, the portions are generous and the price is great!
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Michael Spier
The food is great. Service fast and pleasant. Good portion sizes. We will be there often.
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thomas ryder
This is a seriously good Indian restaurant. Menu has lots of choices from different regions in India. Vegetarian dishes are exceptional. Prices are reasonable and portions are quite adequate. Old Saybrook is very fortunate to have this little gem. I hope people give it a try.
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Erin Sliva
Amazing food!!!! So excited to have another Indian food option in Old Saybrook. Prices are reasonable and food is fantastic. Give them a try.
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Michael Hamp
Food was fast and excellent, can’t go wrong with ANY dish on the menu
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