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Choice of India Restaurant
305 NW 21st Ave
Portland, OR 97209-1141
Uber
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Main Menu
Veg Ki Bahar
Achari Aloo
$14.00
Potato made with pickle & other spices
Aloo Gobi
$13.00
Cauliflower & potatoes cooked with tomato, onion, herbs & spices garnished with fresh coriander
Aloo Mutter
$15.00Baigan Bharta
$13.00
An eggplant specialty baked over an open flame, mashed then sauteed with onions, tomato, garlic, ginger, & spices. Garnished with fresh coriander
Bhindi Masala
$13.00
Fresh okra, cooked with onions, ginger, garlic, tomatoes & spices
Chana Masala
$15.00Daal Kabila
$14.00
All kinds of lentils are mixed and cooked with whole dry Kashmiri red chilies to add needed spiciness and colors, this is one of the most healthiest dal prepared in a traditional way
Daal Tadka
$13.00
Mixed lentils cooked with fresh herbs & spices, sauteed in butter & garnished with fresh coriander
Malai Kofta
$15.00
Cheese vegetable balls cooked in a creamy tomato & onion sauce with almonds, cashews & raisins
Mixed Vegetables
$13.00
Assorted vegetables mixed with herbs & spices
Mutter Paneer Masala
$15.00Paneer Jalfrezi
$14.00
Fresh homemade cottage cheese cooked with fresh vegetables, tomatoes and exotic Indian spices
Paneer Tikka Masala
$14.00
Fresh homemade cottage cheese cooked in a rich creamy tomato sauce with exotic Indian spices
Shahi Navratan Korma
$15.00
Nine fresh garden vegetables cooked in a creamy sauce with almonds, cashews, raisins & spices
Shahi Paneer Kofta
$15.00
Homemade cheese cubes cooked in a creamy sauce with almonds, cashew, raisins & spices
Vegetable Mango
$15.00
Variety of vegetables cooked with ginger, onion, garlic & mango sauce
Shahi Khan e Khaas
Chicken Korma
$16.00
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma
Chicken Makhni
$16.00
Makhni means buttery and contains tomatoes cream butter and yogurt. This is postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s
Chicken Malabar Masala
$15.00
Mangalore is a port city in southern indian state of karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too
Chicken Saag
$15.00
Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years
Chicken Vindaloo
$15.00
A "vindaloo", a standard element of Indian cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade") A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices
Corn Saag
$14.00
Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years
Fish Korma
$18.00
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma
Fish Malabar Masala
$17.00
Mangalore is a port city in southern indian state of karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too
Fish Vindaloo
$16.00
A "vindaloo", a standard element of Indian cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade") A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices
Lamb Korma
$18.00
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma
Lamb Makhni
$17.00
Makhni means buttery and contains tomatoes cream butter and yogurt. This is postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s
Lamb Malabar Masala
$17.00
Mangalore is a port city in southern indian state of karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too
Lamb Saag
$17.00
Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years
Paneer Korma
$14.00
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma
Paneer Makhni
$14.00
Makhni means buttery and contains tomatoes cream butter and yogurt. This is postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s
Shrimp Korma
$16.00
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma
Shrimp Makhni
$17.00
Makhni means buttery and contains tomatoes cream butter and yogurt. This is postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s
Shrimp Malabar Masala
$17.00
Mangalore is a port city in southern indian state of karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too
Shrimp Saag
$17.00
Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years
Shrimp Vindaloo
$17.00
A "vindaloo", a standard element of Indian cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade") A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices
Vegetable Makhni
$14.00
Makhni means buttery and contains tomatoes cream butter and yogurt. This is postpartition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s
Vegetable Malabar Masala
$14.00
Mangalore is a port city in southern indian state of karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds and fennel seeds are the main players in this state. However it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too
Vegetable Saag
$14.00
Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years
Vegetable Vindaloo
$14.00
A "vindaloo", a standard element of Indian cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade") A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices
Vegetables Korma
$14.00
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma
Shaan e Hyderabadi Biryani
Chefs Special Biryani
$20.00
Chef?s Special Biryani contains Basmati rice sauced in butter cooked with shrimp, chicken, lamb, tomatoes, almonds, cashews, raisins & garnished with fresh coriander
Chicken Biryani
$16.00
Hyderabadi biryani is a form of Biryani, from Hyderabad, India. It is prepared in the form of kachay gosht ki biryani and dum ki biryani. Biryani is considered to be a dish of Indian origin, more prominently considered to be a dish of Nizam (Ruler of state of Deccan). South India has more varieties of Biryani that any other part of the subcontinent. Hyderabadi Biryani was originated as a blend of Mughlai and iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad state. Hyderabadi Biryani is also a stable part of Pakistani cuisine due to its exotic flavor and aromatic taste. It is served with Baigan ka Salan and Dahi ki Chutney
Lamb Biryani
$18.00
Hyderabadi biryani is a form of Biryani, from Hyderabad, India. It is prepared in the form of kachay gosht ki biryani and dum ki biryani. Biryani is considered to be a dish of Indian origin, more prominently considered to be a dish of Nizam (Ruler of state of Deccan). South India has more varieties of Biryani that any other part of the subcontinent. Hyderabadi Biryani was originated as a blend of Mughlai and iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad state. Hyderabadi Biryani is also a stable part of Pakistani cuisine due to its exotic flavor and aromatic taste. It is served with Baigan ka Salan and Dahi ki Chutney
Prawn Biryani
$18.00
Hyderabadi biryani is a form of Biryani, from Hyderabad, India. It is prepared in the form of kachay gosht ki biryani and dum ki biryani. Biryani is considered to be a dish of Indian origin, more prominently considered to be a dish of Nizam (Ruler of state of Deccan). South India has more varieties of Biryani that any other part of the subcontinent. Hyderabadi Biryani was originated as a blend of Mughlai and iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad state. Hyderabadi Biryani is also a stable part of Pakistani cuisine due to its exotic flavor and aromatic taste. It is served with Baigan ka Salan and Dahi ki Chutney
Vegetarian Biryani
$14.00
Hyderabadi biryani is a form of Biryani, from Hyderabad, India. It is prepared in the form of kachay gosht ki biryani and dum ki biryani. Biryani is considered to be a dish of Indian origin, more prominently considered to be a dish of Nizam (Ruler of state of Deccan). South India has more varieties of Biryani that any other part of the subcontinent. Hyderabadi Biryani was originated as a blend of Mughlai and iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad state. Hyderabadi Biryani is also a stable part of Pakistani cuisine due to its exotic flavor and aromatic taste. It is served with Baigan ka Salan and Dahi ki Chutney
Mutton Shop
Bhuna Hua Gosht
$18.00
Roasted lamb with spices, onions & other ingredients
Lamb Jalfrezi
$17.00
Boneless lamb cooked with onion, bell peppers, tomatoes, fresh vegetables & indian spices
Lamb Mango
$18.00
Boneless lamb cooked in onion, ginger, garlic herbs with mango sauce & spices
Lamb Mughlai
$17.00
Juicy pieces of lamb cooked in special tomato sauce, fresh mushroom, herbs, spices & cream
Lamb Tikka Masala
$17.00
Clay oven roasted Lamb cooked in a mild creamy tomato sauce
Rogan Josh
$22.00
A specialty of Kashmir, Lean lamb pieces cooked in yogurt & a blend of fragrant spices
Lunch Menu
2 Veggies, Daal and Rice / Naan
$12.99
Your choice of 2 Veggies, Chana Masala, Palak Paneer, Vegetable korma, Eggplant, Aloo gobi, Aloo Mutter and Butter Paneer Masala
Chicken Korma
$16.00
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma
Karahi Se Garma Garam
Butter Chicken
$15.00
Boneless dark chicken roasted in a clay oven & then cooked in a creamy tomato sauce
Chicken Jalfrezi
$14.00
Boneless chicken pieces cooked with bell peppers, tomatoes, fresh vegetables and exotic indian spices
Chicken Mango
$16.00
Boneless chicken cooked with onions, ginger, garlic, herbs & spices in a mango sauce
Special Chicken by Chef
$18.00
Marinated with sauce & special spices and served
Garam Garam Tandoor Se
Variety of rotis (Bread)
Cheese Naan
$5.00
Leavened white flour bread topped with fresh home-made cheese, then baked in a Tandoor
Garlic Naan
$5.00
Leavened white flour bread topped with fresh garlic & coriander and baked in Tandoor
Kashmiri Naan
$6.00
Leavened white flour bread stuffed with raisins, almonds, coconut, cherry, fennel seeds & baked in a Tandoor
Naan
$4.00
Leavened white flour bread baked in our Tandoor
Onion Kulcha
$4.00
Leavened white bread baked stuffed with onions & baked in our Tandoor
Punjabi Paratha
$4.00
Multi-layered whole wheat bread, cooked with butter on a griddle
Tandoori Roti
$3.00
Whole wheat bread baked in Tandoor
Fish or Shrimp Bhandar
Fish Curry
$17.00
Chunks of fresh catfish cooked in a spicy curry sauce & garnished with fresh coriander
Fish Jalfrezi
$17.00
Chunks of fresh catfish cooked with onions, ginger, garlic, bell peppers, tomatoes, fresh vegetables & exotic indian spices
Goan Shrimp Curry
$17.00
Shrimp cooked in coconut milk, onions, tomatoes & tamarind
Shrimp Curry
$17.00
Juicy shrimp cooked in a spicy curry sauce & garnished with fresh coriander
Chatpati Shuruaat
Starters / Appetizers
Amritsari Fish
$7.00
Pieces of catfish coated with chickpea batter & deep-fried, Served with Chutney
- Extra Chutney
- $0.55
Chicken Pakora
$6.00
Boneless tender pieces of chicken, dipped in chick pea batter & deep-fried, Served with Chutney
- Extra Chutney
- $0.55
Harey Bharey Pakorey
$6.00
Fresh cut vegetable fritters (served with chutney)
Hyderabadi Chicken 65
$9.00
8 Boneless pieces of chicken, Hyderabadi 65 Masala, Cornflour in dipped chick pea batter added with eggs & deep-fried (Served with Red Chutney)
Lamb Marg Soup
$16.00
This marag recipe is juicy, spicy, rich and perfect to consume in winter evenings or breakfasts with roti or naan. It is basically a royal hyderabadi dish which is quite popular in hyderabad. It is prepared with milk, cashews, almonds, saffron, cream, ginger and garlic paste
Lentils Soup
$5.00Papdi Chaat
$7.00
Crisp fried dough wafers known as papdi, along with boiled chick peas, boiled potatoes, yogurt and tamarind chutney topped with chaat masala
- Extra Chutney
- $0.55
- Extra Yogurt
- $1.00
Tomato Soup
$5.00Vegetable Samosa
$7.00
Served traditionally with channa masala, chopped onions, cilantro leaves smothered with sweet chutney + chilled light yogurt
- Extra Chutney
- $0.55
- Extra Yogurt
- $1.00
Beverages
Banana Milk Shake
$6.00
A delicious Banana Milk Shake
Cheeku Milk Shake
$6.00
Delicious cheeku milk shake
Coca Cola
$3.00Diet Coke
$3.00Diet Pepsi
$3.00Lassi
$5.00
A delicious yogurt shake (sweet or salty) with rosewater
Mango Lassi
$6.00
A delicious mango yogurt shake
Mango Milk Shake
$6.00
A delicious Mango Milk Shake
Pepsi
$3.00Strawberry Milk Shake
$6.00
A delicious strawberry milk shake
Water Bottle
$3.00Basmati Ki Sugandh
Basmati plain rice, zeera rice, pickles, etc
Dahi Ki Chutney
$1.75Janam Janam Ka Saath
$4.00
Fresh Salad
Mango Chutney
$3.00Mixed Pickle
$3.00Papadams
$2.00Plain Yogurt
$3.00Raitha
$3.00
A refreshing yogurt sauce with shredded cucumber & mint
Rice
$3.00Zeera Rice
$6.00Angaroon Ki Peshkash
Food cooked in Tandoor
Achari Chicken Tikka
$13.99
Achari chicken tikka is a lipsmacking chicken preparation, marinated & Traditionally cooked in a tandoor, its taken the world by the storm because of its ease of the fabulous Achari masala recipe
Chicken Reshmi Kabab
$15.00
Chicken Reshmi Kabab is made with 8 pieces of boneless Chicken Breast, marinated in juicy mixture of ginger garlic paste, chily, curd, cream, cashew nuts and Indian traditional spices and then grilled in Tandoor
Haryali Paneer Tikka
$12.95
Homemade cheese cubes marinated in yogurt sauce & spices & roasted in Tandoor
Malai Chicken Tikka
$13.99
Malai Chicken Tikka are succulent cubes of boneless chicken marinated in a flavourful m?lange of herbs, spices and yogurt, and then cooked by roasting
Nawabi Lamb Chop
$24.00
Nawabi lamb chops merinated with homemade spices and green chilli and grilled in tandoor
Seekh Kabab
$14.95
Finely minced lamb, seasoned with chopped onions, herbs & spices then baked on skewers in our Tandoor
Tandoori Chicken
$14.99Tandoori Tikka
$13.99Aap Ke Muh Me Ghee Shakkar
Sweets and Desserts
Badam Kheer
$6.00
Thick creamy dessert with a rich almond base
Dahi Ka Meetha
$4.00
Home-made sweetened yogurt prepared with Mango pulp
Gulab Jamun
$6.00
Condensed milk & homemade cheese balls deep fried in butter w/ syrup
Mango / Pistachios Ice Cream
$6.00
Homemade ice cream made with mangoes & fresh cream sweetened to perfection
Punjabi Kulfi
$6.00
Exotic Ice Cream made from India with saffron, almonds & nuts
Rasmalai
$6.00
Homemade cheese, dumpling soaked in saffron milk with nut & raisin