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Restaurant Week Lunch Menu

BETHESDA MAGAZINE RESTAURANT WEEK
LUNCH $18
(PICK ONE FROM EACH COURSE)
FIRST COURSE
MULLIGATAWNY SOUP(NATIONAL SOUP OF INDIA)
lentils/onions/tomatoes/carrots/fragrant spices
PEANUT CHICKEN SKEWERS
Minced chicken well seasoned with indian spices/gently set in a skewer
and grilled in a tandoor
PANEER SANDWICH PAKORA
Aachari paneer well seasoned/ mashed and stuffed in bread/ dunked in a
chickpea batter/ golden fried

SECOND COURSE
(SERVED WITH ZAFRANI PULAO/GARLIC STICKS)
9 JEWELS OF LOTUS
Fresh seasonal vegetables/ well cooked in a creamy cashew sauce with
rich indian herbs and spices
PICANTE SALMON
Spicy marinated fish/ grilled in a tandoor/ cooked in a spicy tomato
vinegar sauce
TENDERLOIN MINT CHICKEN
Chicken marinated in yogurt,herbs,spices/grilled in a tandoor/topped with

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