Wednesday, January 27, 2010

Lunch menu for 1/29/10

Lunch menu includes all of the following -

Butter chicken - Chicken in a creamy, buttery sauce.

Potato sabji - potatoes shallow fried with fennel, cumin and onion seeds.

Basmati Rice

Raita - Cucumber, tomatoes in a yogurt sauce

Free Roti (Indian Flat bread) !!!!

Please email your orders to gokulcuisine@yahoo.com OR call 206-383-4257. Orders are accepted until 9 p.m. Thursday night. Please let us know the prefered spice level - mild, medium or hot.

Wednesday, January 20, 2010

Lunch menu for 1/22/10

Lunch menu includes:

* Fish curry: Tilapia in a curry sauce flavored with coconut milk and fenugreek leaves along with other spices.

* Basmati rice

* Raita: Cucumbers and tomatoes in a yogurt sauce

* Free Desert: Carrot Halwa - Carrot pudding flavored with cardamoms and cashewnuts

Please email your orders to gokulcuisine@yahoo.com OR call 206-383-4257. Orders are accepted until 9 p.m. Thursday night. Please let us know the prefered spice level - mild, medium or hot.

Tuesday, January 12, 2010

Menu for Friday 1/15/10

Lunch menu includes both the entrees :

Tandoori Chicken: Chicken marinated in Indian spices, yogurt and lemon juice

AND

Potato Sabji: Potatoes sauteed with onions and spices

Basmati Rice

Free Puri: Fried Indian flat bread

Please email your orders to gokulcuisine@yahoo.com OR call 206-383-4257. Orders are accepted until 9 p.m. Thursday night. Please let us know the prefered spice level - mild, medium or hot.

Sunday, January 3, 2010

Menu for Friday 1/8/10

Lunch includes all of the following:

Entree #1 - Chicken Biryani: Chicken breasts sauteed in herbs and spices with fragrant basmati rice, garnished with raisins and cashews

Entree #2 - Vegetable Korma: A delicious combination of several vegetables in a flavorful creamy sauce

Raita - Salad in yogurt sauce

Free Roti !!!! (Indian flat bread)

Please email your orders to gokulcuisine@yahoo.com OR call 206-383-4257. Orders are accepted until 9 p.m. Thursday night. Please let us know the prefered spice level (1-4) 1 being mild and 4 being extra hot.