DINNER MENU

Starters

  • Olives, fennel, aleppo (v, gf) 8

  • Kale pakora chaat, vegetable fritters, tamarind and mint chutney, grapes (v, gf) 15

  • Methi paneer, overnight marinated cheese, fenugreek, caraway, mint chutney (v) 15

  • Amritsari choley kulcha, chickpea masala, potato stuffed bread, anardana (v) 16

  • Andhra gobhi, crispy cauliflower, serrano, curry leaves, pickled onions (v) 16

  • Burrata, chickpea salad, aleppo zucchini ,zataar, kulcha bread (v) 17

  • Chicken uttapam, savory griddled panccake, coconut masala, red cabbage (gf) 17

  • Prawn poppers, sweetcorn, toasted cumin, avocado mousse (gf) 17

  • Keema ghotala, spiced ground lamb, garam masala, brioche bun 19

  • Chenna matar tikki, paneer fritters, spiced green peas, tomato chutney (v, gf) 19

Mains (served with ghee rice)

  • Paneer do pyaza, a hearty North Indian favorite made with paneer and double the onions, cooked in a rich tomato-onion masala (v, gf) 22

  • Mughlai kofta, awadhi style vegetable dumplings in roasted bell pepper sauce (v, gf)  24

  • Connaught butter chicken, an iconic dish from Delhi, charcoal chicken in a luscious tomato and butter sauce (gf) 26

Mains (served with vegan coconut rice)

  • Kerala stew, seasonal vegetables simmered in a fragrant coconut milk broth, subtly spiced with whole spices for a delicate finish (vg, gf) 21

  • Goan Prawns, classic Goan coastal delicacy, sauteed prawns in a tangy and aromatic curry leaf-kokum sauce (gf) 27

Meesha’s Specials

  • Murg biryani, fragrant basmati rice layered with tender, marinated chicken, delicately spiced in the royal Awadhi tradition (gf) 28

  • Alleppey fish curry, traditional Kerala delicacy, black cod in a tangy, green mango coconut sauce (gf) 30

  • Mutton ghee roast, Karnataka style slow-roasted mutton in aromatic ghee spices, served with a crisp dosa (gf) 32

  • Kalmi grilled lamb chops, tender marinated lamb chops grilled to perfection, served with a vibrant, herbaceous chimichurri sauce (gf) 38

Sides

  • Cardamom ghee rice, cumin scented (v, gf) 6

  • Kulcha bread, herbed butter (v) 6

  • Missi roti, chickpea flour bread, fenugreek, ghee (v) [two pieces] 7

  • Radish onion salad, mint, lime (v, gf) 7

  • Dal tadka, traditional spiced lentils, tempered with cumin, garlic, and chili, delivering the authentic taste of Indian home kitchens  (v, gf) 11

  • Farmer’s raita, cherry tomatoes cucumber toasted cumin yogurt (v, gf) 11

  • Bukhara dal, fragrant a signature Indian lentil dish, featuring black lentils cooked to perfection with ghee, butter, and subtle spice notes (v, gf) 13 add burrata (+5)

  • Bengali aloo baigan, tender baby eggplants and potatoes simmered in a lightly spiced sauce (v, gf) 15

    Dessert

  • Tropical sorbet, seasonal fruit (vg, gf) 12

  • Gajrela, popular North Indian carrot dessert, cooked to creamy perfection with ghee, milk, and a touch of cardamom (v) 14

  • Chhena poda, traditional Bengali baked cottage cheese dessert, caramelized to perfection with a delicate cardamom flavor, vanilla ice cream (v) 15

  • Gulab jamun, soft golden dumplings soaked in a fragrant rose-scented sugar syrup, a timeless Indian dessert 15

Happy Hour: 4-5PM Everyday

*Consuming raw, undercooked, or unpasteurized foods may increase your risk of foodborne illness.

*20% gratuity is automatically added to parties of 5 or more

Drinks