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Restaurant Week Dinner Menu

BETHESDA MAGAZINE RESTAURANT WEEK
DINNER $30
(PICK ONE FROM EACH COURSE)
FIRST COURSE
SCHEZWAN THUKPA(CHICKEN/VEGETABLE)
Noodles cooked in a homemade schezwan sauce / mixed in a stock
TANDOORI MOMO(CHICKEN/VEGETABLE)
Thin wrap steamed dumplings / marinated in indian spices / grilled in a
tandoor
CORN KEBAB
Fresh corn marinates in rich herbs and spices along with mix grated
veggies / set in a skewer/ grilled in a tandoor

SECOND COURSE
(SERVED WITH ZAFRANI PULAO/GARLIC STICKS)
SHAAM SAVERA
Spinach stuffed with cheese /seasoned with cardamom powder / floated in
a rich tomato cashew gravy
ROASTED LAMB LABADAAR
Lamb seasoned in Indian herbs and spices / well roasted / cooked along
with Chef’s unique labadaar sauce
MORITA SHRIMP CHILI
Shrimp cooked in indo-chinese style special tomato garlic sauce/ mixed
with grilled onions/ bell pepper/scallions

THIRD COURSE
HOUSE SPECIAL JALEBI
Sweet wheat flour batter/ fried in circular shapes/ soaked in sugar
syrup/dusted with cinnamon
MOONG DAL HALWA
Skinless split green gram/ cooked in cream and milk/seasoned with
cashews and raisins/topped with ghee
SPONGE CREAM
Soft paneer immersed in chilled creamy milk/ topped with dry fruits and
nuts