Monday, Wednesday-Thursday, 11:30 a.m.-9 p.m.; Friday-Saturday, 11:30 a.m.-11 p.m.; Sunday 12 p.m.-8 p.m.
Although the all-day menu is vegetarian, the majority of the entree dishes are vegan - and not cold, raw vegan. These are warmly comforting dishes. The Indian Taco exceeds expectations with a puffy bread base layered with bean and squash chili, tomatoes and chopped onions, and smoothed with shredded cheddar.
The natural outgrowth of this ambiance is a menu featuring local products. Executive Chef Marc Jacksina takes advantage of seasonal vegetables, meats and cheeses from this region.
An excellent service team presents this well-crafted and flavorful, primarily Northern Indian cuisine featuring the dishes from the Punjab as well as some Mughal and southern Indian vegetarian dishes.
Featuring excellent vegetarian idlis, vadas, sambars, and rasams of Udipi, south India, served up with a flair.
Many menu items are vegetarian or can be made as such, and much of their produce is locally sourced and organic. This is no place for fast food junkies, there is no fryer in this kitchen.
The restaurant uses plant-based proteins and no diary and eggs for familiar dishes without the meat. Menu for vegans is full of possibilities.
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