Saffron potato and pea salad (cumin seed, coriander seed, black and white mustard seed, curry, saffron, salt and black pepper in butter and extra virgin olive oil and lime juice) with parsley; mushroom and red lentil daal (white and red onion, celery, garlic, cubanelle pepper, stewed roma tomatoes, white mushrooms, salt and black pepper, curry, fenugreek leaves, paprika, diced jalapeno) with a garnish of fresh coriander and diced and seeded roma tomatoes; shrimp pakora with curry breading.