Jazba

Indian restaurant, 207 2nd Ave, New York, NY

VeganScore 80 · 4 vegan main dishes

Menu

Mains

• Khumb Karivepaku — Trio of mushrooms, fennel mix spice blend, curry leaf. Vegan
• Baingan Bharta — Smoked eggplant mash, blend of garlic, ginger, spices, and tomatoes. Beloved north Indian dish originated in Punjab; eggplants roasted over open flames giving a distinctive smoky flavor. Vegan
• Dal Tadka — Tempered lentils- chana daal, masoor daal, toor daal. A must order at highway dhabas of India. Vegan
• Steamed Rice Vegan
• Press Club Shank Korma — Baby goat shank, yoghurt, cashew poppy seed paste - inspired by Delhi's press club.
• Railway Mutton Curry — Boneless lamb, potatoes in a spicy curry. British raj - colonial era dish that was served on long distance trains.
• Green Chili Chicken — Cilantro, green chilis, curry leaf. This south Indian powerhouse originates from a shack in the Rayalaseema region of Andhra.
• Murg Makhani — Tandoor grilled chicken, tomato butter sauce. The dish traveled post partition from a small shop in Peshawar to New Delhi.
• Paturi Macchi — Branzino fish, curry leaf, cilantro, coconut, mustard.
• Konkani Shrimp Curry — Konkani masala, coconut, curry leaf - Inspired by the costal shacks of Konkani region, a 720 km long, narrow coastal strip along the western coast of India.
• Atari Paneer — House made cheese, tomato masala. This dish pays tribute to the last standing eatery in the Atari village in Punjab, bordering with Pakistan.
• Kashmiri Nadru Kofta — Spiced lotus root dumpling in a creamy cashew sauce. According to folklore, the nadru or lotus root originated in Kashmir around 15th century, creating this delectable dish.
• Lasooni Saag — Mustard greens, spinach, kale, Swiss chard, garlic. A specialty of roadside dhabas.
• Pindi Wale Chole Bhature — Masala chickpeas, fried leavened sourdough bread. Originated in the 1940s in the northern Indian the rich history makes it one off the most popular dishes. Available during lunch service.
• Hyderabadi Murg Dum Biryani — Chicken, aromatic basmati rice, onion-tomato raita. Originated as birinj, Persian for rice, this aromatic rice & chicken dish was brought by Mughals and Arab traders.
• Kache Ghost Ki Biryani — Marinated baby goat, long grain basmati rice. Weekend special.
• Daal Jazba — Black lentils, kidney beans, butter.

Starters

• Golgappa — Semolina puffs, mint chili/pineapple/green mango. The most common street food available all over just by different names, aka pani puri or puchka. Vegan
• Aminabad Ki Galouti Kebab — Minced mutton kebab, warqi paratha. Inspired by Tunday kebab, Lucknow.
• Aslam Butter Chicken — Chicken on the bone, spiced butter, cream-roomali roti. Tribute to Aslam’s grilled chicken from old Delhi - not the butter chicken you think of.
• Kachori Kadhi Bhujje — Stuffed onion kachori, tempered buttermilk. One dish wonder from Ajmer railway station.
• Amritsari Paneer Tikka — Spice marinated house made cottage cheese, carom seed, chickpea flour.
• Jaituni Fish Tikka — Tandoor grilled fish, yoghurt, olives, green chilies, coriander marinade.
• Murg Angari — Tandoor grilled chicken, fennel, coriander, ginger and pickled daikon.
• Delhi ki Tikki Chat — Lentil stuffed potato patties, chickpea curry, yogurt, mint, tamarind. Originated in the 19th century during the nawab era, this dish is a specialty of Delhi, the city of culinary delight.
• Basket Chaat — Potato basket, sweet potato, papdi, chickpeas. Most famous street food from the city of the nawabs, Lucknow.

Desserts

• Kesari Kheer — Saffron infused homestyle rice pudding. Kheer is derived from sanskrit word kshirika (meaning a dish prepared with milk), originated in the fourteenth century, It is tied to temples and religious festivals, often prepared for auspicious occasions.
• Gulab Jamun — Rose, cashew with French Vanilla Soft Serve.
• Ras Malai — Saffron infused milk, pista, edible gold leaf.

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