By Popular Demand, Vegetarian Curries Shine on New Georgetown Menu

Our new Georgetown menu includes sections of vegetarian and vegan dishes to make it easier to find what you’re looking for. Multipurpose curries that are prepared with meat or cheese are now listed in the Curried Specialties section. That’s where you’ll find the in-demand sag paneer, for example, so don’t panic when you don’t see it listed on the vegetarian page. It, paneer makhni and other cheese curries are now listed on the comprehensive curry page.

Mmmmmm .... makhmali kofta

One vegetarian dish that continues to stand out is the ever popular makhmali kofta. Described as vegetable dumplings in a velvety tomato sauce, the dish is made with potatoes, cheese and raisins formed into balls. It not only tastes extraordinary, but brings a distinctive texture and mouthfeel to the dining experience. We’re pleased to recommend it most enthusiastically!

Earth Day on the Dinner Plate

Happy Earth Day, friends.

The most appropriate foods would be green, right? Spinach curry fits the bill perfectly. Sag paneer probably comes to mind. But, wait, there’s more! On our new Georgetown menu, spinach curry is served with your choice of chicken, lamb, shrimp or paneer. See the details in the Curried Specialties section.

Lemon rice

Pair your Earth Day spinach with sunny lemon rice. This vibrant yellow-hued rice glows with turmeric, curry leaves, peanuts and lemon juice. Go green in the bread department, too. Choose from a kulcha stuffed with spinach or a laccha parantha topped with cool mint.

The sunshiney yellow and earthy green carries over into dessert, too. Our traditional Indian ice cream, kulfi, is yellow from saffron and earthy green from pistachios.

If you need to have your Earth Day dinner earlier and faster, you can order a sag paneer burger during happy hour at our Dupont Circle restaurant, accompanied by an appropriately green cocktail, natch.

Sag paneer burger

Here’s to a tastefully green – and sunny – Earth Day.

New Georgetown Menu

Come join us on a journey through India’s cuisine with our whole new and contemporary menu that has been honed by years of experience in food and expertise of our chefs.

Indian food offers a rich diversity of flavors from across the length and breadth of this great subcontinent - classics from the palaces of royalty to the comfort food of the dhabas.

Ranging from a variety of meats and fish to a mindboggling assortment of fresh vegetables, pulses/lentils and grains cooked in different ways by India’s indigenous peoples – steamed, boiled, blanched and broiled, roasted, grilled, fried and lightly seasoned and tempered with some of the finest spices and herbs of the world.

Start with bite-sized portions of tasty and tangy samosas, tikkis, dahi bhallas and chaats.

Choose from an array of melt-in-your-mouth morsels of meats, fish and cottage cheese – tikkas and kababs from our tandoor, koftas from the spicy, simmering curries from our coasts.

Opt for different, delicately seasoned vegetables sabzis and tarkaris or tempered and slow cooked dals to go with fragrant pulaos and biryanis flavored with choice vegetables and meats, as well as freshly baked naans and flaky paranthas!

We have a range of condiments, hot pickles and sweet chutneys to relish along with your meal.

Top it all off with our sinfully delicious Indian sweets – cool kulfis (the original Indian ice cream), shahi tukra (the royal bread pudding) or hot gulab jamuns.

Wash it all down with our flavored lassis, masala chais, aromatic teas and freshly brewed coffees.

View the entire menu or jump to the sections below.

2012 Georgetown Menu

Appetizers

Tandoori Specialties

Combination Platters/Thalis

Biryanis

Curried Specialties

Vegetarian Entrees

Vegan Entrees

Breads, Sides and Accompaniments

Signature Cocktails

Beer, Wine and Full Bar

Non-Alcoholic Beverages

APPETIZERS: New Georgetown Menu

Small plates of street food. The throbbing pulse of India is its streets and the essential element of this vibrating and pulsating scene is the street food vendor, hawking freshly cooked, mouth-watering fare to the hungry passers-by all times of the day and often into the night. The tastes, sounds and feel of these street foods are simply unparalleled.

ALOO TIKKI CHAAT
Found in almost every food stall and street food vendor in Delhi…Potato patties served with spicy chickpeas, topped with sweet yogurt, tamarind chutney and spicy cilantro sauce

BATATA CHILI FRY
Indian spiced potato fries … tossed with garlic and spring onions

BHEL PURI
This iconic street food item from western India is low fat and nutritious…made of puffed rice, green mango, chopped onions and potato topped with a combination of green hot sauce and tamarind

CALAMARI MARTINI
Calamari sautéed with fresh curry leaves, coconut milk, lemon juice and tomato sauce,
served on a bed on lemon rice

DAHI BHALLA
A popular North Indian street food fare. Savory lentil balls, smothered in fresh yogurt sprinkled with spices and liberally doused with tamarind chutney.

GOLGAPPAS
Known by different names  ... “puchka” and “pani puri” to name a few … This is undoubtedly the most eaten snack in the whole of India. Puffed whole wheat and semolina crisps stuffed with potato and chickpea, accompanied by spicy tamarind water to dunk into.

GOLGAPPAS SHOTS (21+)
Served with a tamarind, tequila and fresh mint shot

MALLU MIRIS (Stuffed Chili)
Poblano peppers filled with spicy lamb, topped with coconut sambol. A dish we have adapted from Sri Lanka.

PAPRI CHAAT
Lip-smacking and the most popular of all…prepared with whole wheat crackers, diced potato, chickpeas and an assortment of sweet and spicy sauces

ONION BHAJJI
A popular Indian snack, also known as “pakora.” Onions in a spiced chickpea batter, fried.

SAMOSA
A triangular savory pastry filled with your choice of spiced potato and peas or spinach and cheese. Served with tamarind chutney.

SAMOSA CHAAT
Samosa topped with spicy chickpeas and seasoning drizzled with tamarind chutney

Spinach fritters

SHRIMP ON A HOPPER
Spicy shrimp in a tomato chutney, served on a “string hopper” (fishnet-like rice pancake).

SPINACH FRITTERS
Crisp spinach leaves in a light chickpea batter and topped with sweet yogurt, tamarind and seasonings

TAWA TILAPIA
Pan-seared Tilapia fillets marinated in yogurt, roasted gram flour, spices and seasonings, served with a cilantro-mint chutney

TANDOORI SPECIALTIES: New Georgetown Menu

Cooking in a tandoor (a special frontier province open oven made of clay) dates back to the Indus Valley civilization where meats, breads and vegetables were exposed to high heat for a short period of time. Today it is the lightest and most nutritious form of cooking in Indian restaurants where meats and vegetables are marinated and lightly grilled, as also fresh breads are baked with great skill and expertise.

TANDOORI SALMON
Marinated in yogurt, ginger, garlic and cream cheese, dusted with rock salt

TANDOORI PRAWNS
Grilled in a marinade of yogurt, saffron, “ajwain,” roasted spices and chili. Also comes in JUMBO PRAWNS.

MANGO PRAWNS
Marinated with raw mango pulp and seasoning, grilled just right to combine all flavors

TANDOORI CHICKEN
Traditional: yogurt, paprika, ginger, garlic, roasted spices and lemon juice
Hara Masala: fresh cilantro, mint, turmeric, chili yogurt, fresh roasted spices and lemon juice

TANDOORI LAMB CHOPS
In a raw papaya, ginger root and spices marinade

LAL TIKKA
Boneless cubes of chicken marinated in yogurt, paprika, ginger, garlic, roasted spices and lemon juice

SEEKH KABAB
Ground and spiced lamb kebabs

HALDI CHICKEN TIKKA
Cubes of white meat chicken in a honey, fennel and fresh ginger marinade

HARA BHARA RESHMI KABAB
Ground chicken, spinach and fresh mint kebabs

PANEER TIKKA
Cottage cheese marinated in your choice of the traditional recipe (yogurt, paprika, ginger, garlic, roasted spices and lemon juice) or Hara Masala (fresh cilantro, mint, turmeric, chili yogurt, fresh roasted spices and lemon juice)

TANDOORI GOBI
Cauliflower marinated in freshly roasted gram flour, yellow chili powder and fresh roasted cumin

COMBINATION PLATTERS/THALIS: New Georgetown Menu

The Thali is one of the cornerstones of our menu. The balanced meal, it is the traditional way Indian families eat. It gives a balanced combination of nutrition, flavors, textures and colors.

THE VEGAN PLATTER
Channa Masala, Aloo Gobi Masala, Masala Dal, Palak, Brown Rice, Mango Chutney, House Salad (No Substitutions)

THE VEGETARIAN PLATTER
Navrattan Korma, Paneer Makhani, Palak Makai, Black Lentils, Raita, House Salad, Pillau Rice (No Substitutions)

THE MEAT PLATTER
Chicken Tikka Masala, Keema Mattar, Palak Makai, Black Lentils, Raita, House Salad, Pillau Rice (No Substitutions)

BIRYANIS: New Georgetown Menu

These rice-based entrees are made by combining rice with spices and seasonings and meats or vegetables. While this method of cooking may have originated in Iran/Persia, it is in India that the recipes of Biryanis have developed to their current form. Each serving is steamed and baked individually and is best accompanied with raita, a lightly spiced yogurt sauce.

SHRIMP | LAMB | CHICKEN | VEGETABLES

CURRIED SPECIALTIES: New Georgetown Menu

During the British rule in India, “curry” was rather a catchall word for anything Indian mottled with hot spices, with or without a sauce. And that is how it stayed to rest of the Western world as well. We would like to define it as dish consisting of meat, fish, chicken or vegetables, simmered in or covered with a sauce, gravy or liquid that is redolent with spices and herbs. And the variations of ingredients, spices and herbs are what make each curry different from the other.

Shorshay spicy mustard curry

SHORSHAY JHAL
Literally translated “spicy mustard” and that is exactly what it is
PRAWNS | JUMBO PRAWNS | FISH | CAULIFLOWER

MALABAR COCONUT
Fresh coconut, ground roasted spices and peanut makes this a rich and full-of-flavor sauce from the coastal areas of India.
FISH | PRAWNS | JUMBO PRAWNS

GOAN CURRY
Fresh ginger, garlic, roasted coriander, chili and curry leaves make this a delectable and spicy curry
FISH | PRAWNS | JUMBO PRAWNS

TIKKA MASALA
First grilled and then simmered in rich yogurt, tomato, coriander and fenugreek sauce. Probably the most widely eaten and made curry.
CHICKEN | PRAWNS | PANEER (COTTAGE CHEESE)

MAKHANI
No dish in India has reached the popularity and fame as much as this has. A rich tomato, butter and cashew paste sauce is what makes this lip-smackingly delicious
CHICKEN | PRAWNS | PANEER (COTTAGE CHEESE)

PASANDA
A mild, creamy almond-based curry. Signifying “like,” pasanda means that the dish is to everyone’s liking – children, beginners and old hands alike.
CHICKEN | LAMB | PRAWNS | PANEER (COTTAGE CHEESE)

DHANSAK
A popular Indian curry from the Parsi community of India mixes elements of Persian and Gujarati cuisine. A rich curry made with lentils, pumpkin, eggplant and spices.
CHICKEN | LAMB

VINDALOO
Derived from a Portuguese dish and made famous by the Goans. Essentially a meat dish made with malt vinegar, Kashmiri red chilies and spices.
CHICKEN | LAMB | SHRIMP

SAG / SPINACH MASALA
Varying in levels of spiciness, this spinach gravy combines with all.
CHICKEN | LAMB | SHRIMP | PANEER (COTTAGE CHEESE)

ROGAN JOSH
This aromatic dish is the “sine qua non” of Kashmiri cuisine. “Rogan” meaning color, “josh” meaning passion.
CHICKEN | LAMB

RARA GOSHT
Our house special lamb curry in a ground lamb sauce

HYDERABADI MURGH HALEEM
This popular Turkish dish made its way into the Indian subcontinent via the Nizam of Hyderabad. Literally meaning “patient and merciful,” it is made of ground chicken, crushed wheat, barley, lentils and spices.

VEGETARIAN ENTREES: New Georgetown Menu

NAVRATTAN KORMA
A mild mixed vegetable curry

MAKHAMALI KOFTA
Cottage cheese and potato dumplings in a rich velvety sauce

DAL MAKHANI
Black lentils in butter and cream

PALAK MAKAI
Creamy spinach with corn

DHINGRI MATTAR
Mushroom and pea curry

Looking for SAG PANEER or PANEER MAKHANI? Don’t panic!! Relax!! We’ve still got them. See the Curried Specialties section for these favorites and other paneer options.

VEGAN ENTREES: New Georgetown Menu

BHARTHA
Smoked eggplant with tomato and onions

BHINDI MASALA
Okra seared with ginger, dry mango powder and seasoning        

ALOO GOBI MASALA
Potatoes and cauliflower in fresh herbs

BAIGAN MIRCHI KA SAALAN
Baby eggplant and jalapeños in rich roasted peanut sesame sauce

PALAK MAKAI
A vegan version of curried spinach and corn

CHANNA MASALA
Chickpeas with fresh herbs and spices

MASALA DAL
Yellow lentils with roasted cumin and spices

BREADS, SIDES and ACCOMPANIMENTS: New Georgetown Menu

WHITE BREADS
NAAN
BUTTER NAAN A layered leavened bread with butter
GARLIC NAAN Topped with garlic and cilantro

WHOLE WHEAT BREADS
TANDOORI ROTI (VEGAN)
LACCHA PARANTHA A layered leavened bread
PUDINA PARANTHA A layered leavened bread with fresh mint

FILLED BREADS
Your choice of whole wheat or white flour
SPICY POTATO
CHEESE
GROUND LAMB
SPINACH
ROCK SALT CILANTRO
WALNUT AND DATE

ACCOMPANIMENTS and SIDES

Lovely, luscious lemon rice!

RICE
STEAMED BASMATI RICE
SAFFRON PILLAU
BROWN BASMATI RICE
LEMON RICE with turmeric, curry leaves, peanuts and lemon juice

CHUTNEYS
SPICY MINT
MANGO
RAISIN AND TOMATO
TOMATO CHILI
ASSORTED CHUTNEY TRAY with Spicy Mint, Mango, Tamarind and Spicy Tomato


PICKLES

RAITA A spiced yogurt sauce with your choice of mixed vegetables (tomato, cucumber and onion) or pineapple-mint


IDDIAPPAMS rice pancakes
ROASTED PAPAD
FRIED RICE PAPADUM
FRIED MASALA PAPAD

SIGNATURE COCKTAILS: New Georgetown Menu

BIG HERITAGE BLAST
Absolut Vodka, Triple Sec, a splash of Tanqueray Gin and your choice of tamarind or lychee flavor

BLUE FLASH
Absolut Vodka, Tanqueray Gin, Bacardi Light Rum, Don Julio, Triple Sec and Blue Curacao topped with a splash of Ginger Ale. The perfect drink for a romantic evening.

SPICE ON ICE
Mango pulp, chili flavored Vodka and fresh mint leaves, shaken and served with a rock salt and sugar rim.

MARGARITAS
Our version of the classic with Souza Gould, Grand Marnier, fresh lime juice and your choice of mango, classic lime, lemon or strawberry flavor.

CRASH AND BURN
A blend of seven different liquors and tropical fruit juice, topped with a squirt of dark rum.

MOJITOS
A blend of Bacardi Limon, Triple Sec fresh lime juice, mint leaves and your choice of mint-ginger, blueberry or strawberry flavor.  Sit back, relax and enjoy.

MARTINIS
House specials are our Gintatini with ginger and tamarind, Mango Martini and Guava Martini. Made with Vodka, your choice of flavor, Triple Sec, simple syrup and a splash of sour.

KHEERA COOLER
Muddled cucumber, cilantro, chili, gin, lime, and simple syrup, shaken and poured over ice. Capped with a dash of Pimms and garnished with a slice of cucumber.

DAIQUIRIS
Frozen blend of Bacardi light rum with your choice of mango, raspberry, strawberry, peach or banana flavor.

HENNESSY GINGER
This cool yet warming quencher is a mix of Hennessy, muddled fresh ginger, maple syrup and topped with Ginger Ale.

COSMOPOLITAN
Absolut Citron, Cointreau, freshly squeezed lime juice and your choice of citrus, apple, mango, raspberry or strawberry flavor.

CHOCOLATE FRENCH KISS
Vanilla Vodka, Godiva Chocolate, Godiva White Chocolate and Liquor 43. Feels like touch of silk on your lips.

TAJ MAHAL BY MOONLIGHT
Fresh fruit coulis shaken with flavored fruit vodka and honey. Topped with chilled sparkling wine.

BAR JARS
Twice the quantity but not twice the price. (One for two) are priced at $15.00 and are available on every cocktail.

WINE, BEER and FULL BAR: New Georgetown Menu

Wines
We serve a wide selection of wines by the bottle and glass.

Beers
We have a range of domestic and imported bottled beers. On tap we are currently serving Sam Adams, Magic Hat #9, Blue Moon and Sierra Nevada. We are proud to offer some rare bottled beers such as Starr Hill IPA, a lightly hopped pale ale with refreshing citrus notes.

Full bar
Our full bar offers traditional and specialty cocktails, plus fine single-malt and scotch blends.

NON-ALCOHOLIC BEVERAGES: New Georgetown Menu

LASSIS
Lassi is a popular and traditional yogurt-based drink of the Indian subcontinent. It is made by blending yogurt with water and Indian spices.

HOUSE SPECIAL – MANGO LASSI
FRESH SEASONAL BERRY LASSI
PLAIN SWEET LASSI
ROASTED CUMIN AND FRESH MINT LASSI

TEAS 
Tea is so much a part of our daily life that is difficult to imagine it  as an exotic and valuable brew it has come to be the world over …with different blends, flavors and textures.

MASALA CHAI
The traditional brew of black tea with freshly ground cardamom, fennel and fresh spices

JASMINE TEA
The most famous tea of China is a blend of white and green tea with jasmine flower infusion

GREEN TEA
The rising popularity of this healthy infusion has lead it to become the most produced tea on the Asian subcontinent

HERBAL TEAS
Peppermint, lemon ginger or chamomile

HOUSE SPECIAL ICED TEAS
Mango, pomegranate or mint-cucumber

JUICES
Mango, cranberry, orange or pineapple

COFFEE
Regular or decaf

SELECTION OF SODAS

BOTTLED WATER
Sparkling or still

Special Wine of the Week

The special wine of the week at Georgetown is Perrin Nature Côtes du Rhône Rouge 2009.

According to the Famille Perrin website, “2009 is a great vintage in the Southern Rhône Valley. It’s a combination of ripe fruit, a rich and harmonious mouth and a fleshy finale with elegant tannins.”

Wine Spectator called it, “ripe and focused, with a lovely beam of plum sauce and dark big fruit carried by graphite and anise notes. The long finish has a red plum note. Drink now.”

We’re offering the bottle for half price: $17.50 (Regularly $35). À votre santé!

E Day for Easter and Empanadas

It’s an E day with a capital E. Happy Easter and Happy Empanada Day! Indeed, today is a holiday called National Empanada Day, according to the food calendar.

lamb vindaloo empanadas

Our Dupont Circle menu includes these creative East-West fusion empanadas. Filled with spicy lamb vindaloo, they’ll pique your taste buds and end your weekend on a lively note. They’re buy one, get one free from 5-7 pm during our nightly happy hour.  A few doors south, our Tex-Mex restaurant, Fiesta, serves traditional Latin American empanadas with chicken, beef or crab.

Wishing you an excellent Easter and Empanada E day!

New Georgetown Desserts

Introducing the new dessert menu at Georgetown. Something old, something new (more than one!) and something liquefied to satisfy all the sweeties at your table.

TRADITIONAL INDIAN DESSERTS

Shahi Tukra
From the royal kitchens of the nawabs of Hyderabad comes this deliciously rich bread pudding

Rasmalai
Chilled cream cheese and milk puffs served in a light, milky, pistachio-flavored sauce

Gajjar Halwa (Carrot Pudding)

Gajjar Halwa
A classic Indian carrot pudding made with fresh carrots cooked in milk, butter and nuts. Served warm.

Kulfi
Introducing new flavors of our Indian ice cream: mango, fresh berry and classic pistachio

Gulab Jamoon
Warm soft milk dumplings with rose essence, soaked in sugar syrup

Kheer
India’s traditional rice pudding, flavored with cardamom

HOUSE SPECIAL DESSERTS

Blueberry Samosa
Fresh blueberry compote laced with Cognac, rolled in a rice wrapper, fried and topped with a dusting of icing sugar

Mango with sticky rice (seasonal)

Honey fried banana

SORBETS

Mango, pear, orange or raspberry

DESSERT DRINKS and SMOOTHIES

Key Lime Pie Martini
Vanilla vodka, Triple Sec, pineapple juice and lime cordial and topped with crushed graham crackers

Liqui Oreo
Vodka, Kahlua, Crème De Cacao and Bailey’s topped with Oreo ice cream
Children’s version: Oreo ice cream, chocolate sauce, vanilla ice cream and low-fat milk

Berry Blue Smoothie
Blueberries, yogurt, a splash of pineapple juice and honey and vanilla ice cream
Adult version: Blueberry vodka, Triple Sec and a dash of Grand Marnier