Lahana Authentic Indian Cuisine

Indian restaurant, 803 9th Ave, New York, NY

VeganScore 80 · 5 vegan main dishes

Menu

Mains

• Chana Masala — Chickpeas cooked in a tomato, onion, and garlic curry. Vegan
• Yellow Dal Tadka — Yellow lentils slow-cooked to perfection and finished with herbs and spices. Vegan
• Aloo Gobi — Home-style spiced potato and cauliflower. Vegan
• Baingan Bharta — Fire-roasted eggplant cooked with tomato and onion. Vegan
• Bari Bhindi Masala — Fresh okra cooked with spices. Vegan
• Chicken Tikka — Boneless chicken marinated in yogurt and spices.
• Murgh Malai Kebab — Chicken marinated in yogurt, cream cheese, coriander, and carom seeds.
• Bullet Chicken — Skewered chicken chunks marinated in a spicy chili paste and cooked to perfection in a traditional tandoor oven.
• Reshmi Kebab — Skewered chicken rolls with bell peppers and cheese.
• Boti Kebab — Lamb marinated in yogurt, ginger-garlic, papaya, and aromatic spices, then cooked in a tandoor for a smoky flavor.
• Lamb Gilafi Seeks Kebab — Tandoor-grilled ground lamb rubbed with ginger, garlic, and peppers.
• Lahana Ki Champ — Clay-oven-roasted lamb chop.
• Mixed Grill — Assorted grilled chicken, jumbo shrimp, and a lamb chop.
• Kholi Machhi Tikka — Grilled salmon marinated in yogurt, fenugreek leaves, and aromatic spices.
• Kasundi Shrimp — Jumbo shrimp flavored with mustard and curry leaves.
• Methi Malai Matar — Fresh fenugreek leaves with green peas and cream in a sweet, rich, creamy curry.
• Paneer Makhani — Cottage cheese cooked in a creamy tomato gravy with onion.
• Manjil Malai Kofta — Vegetable and cheese dumplings cooked in a cashew and tomato gravy.
• Saag Paneer — Creamed spinach with fresh cottage cheese.
• Malmal Dal Makhani — Black lentils slow-cooked overnight and finished with butter and tomato gravy.
• Shahi Paneer — Cottage cheese cooked in a creamy gravy prepared with tomato, onions, and cashew nuts.
• Navratan Korma — Assorted vegetables in a creamy sauce with nuts and fruits.
• Mutter Paneer — Cottage cheese and peas cooked in a creamy tomato gravy.
• Kadai Paneer — Fresh cottage cheese cooked with onion, tomato, green pepper, and red pepper.
• Chicken Tikka Masala — Grilled white meat simmered in fenugreek-flavored tomato gravy.
• Dilli Ka Butter Chicken — Grilled dark meat slow-cooked in a tomato sauce with green chilies.
• Chicken Vindaloo — A famous chicken preparation from Goa, cooked with vinegar, hot chilies, and spices.
• Chicken Shahi Korma — Grilled chicken in a rich cashew nut and almond sauce.
• Methi Chicken — Chicken cooked in a fenugreek sauce.
• Balti Chicken — A popular British Indian curry featuring tender chicken, onions, and peppers cooked in a thick tomato-based sauce, heavily spiced with cumin, coriander, and fenugreek.
• Chicken Chettinad — A traditional South Indian specialty of chicken cooked in a paste made with roasted aromatic spices and coconut.
• Chicken Saag — Chicken sautéed with fresh spinach and spices.
• Chicken Chutneywala — Curried chicken in a creamy mango-based gravy.
• Lamb Madras — A hot coconut lamb curry from Chennai.
• Rogan Josh — Kashmiri yogurt lamb curry with saffron and cardamom.
• Lamb Vindaloo — A Goan preparation of lamb with vinegar, dry red chilies, and ginger. Very spicy.
• Nizami Lamb Korma — Lamb cooked in a rich yogurt and cashew gravy.
• Lamb Saag — Tender pieces of lamb sautéed with fresh spinach and enhanced with spices.
• Lamb Phall — An extremely hot curry, famous in Britain and known as one of the world’s spiciest dishes, made with a blend of very hot chili peppers such as ghost peppers, habaneros, and Scotch bonnets.
• Goat Curry — Home-style goat curry with a blend of selected hand-ground spices.
• Bhuna Goat — Bone-in goat cooked with garlic and ginger in a brown sauce with saffron water.
• Goan Shrimp Curry — Shrimp prepared with a spicy paste of red chili, coconut, tamarind, and onion.
• Fish Moilee — Fish prepared with turmeric-infused coconut milk and lemon.
• Dum Goat Biryani — Bone-in goat.
• Dum Lamb Biryani — Boneless lamb.
• Dum Murgh Biryani — Boneless chicken.
• Subz Biryani — Vegetables.

Starters

• Lentil Soup — Lentils with onion, garlic, and turmeric. Vegan
• Lasuni Gobi — Lightly battered crispy cauliflower with garlic and crushed pepper in a tangy sauce. Vegan
• Vegetables Samosa — Triangular turnovers filled with potatoes and green peas. Vegan
• Veggie MO:MO (Steamed) — Nepalese dumplings filled with vegetables and steamed. Vegan
• Veggie MO:MO (Jhol) — Nepalese dumplings filled with vegetables, steamed, and served with soup. Vegan
• Sweet Corn Soup — Sweet creamy corn soup garnished with carrots, peas, and spring onions.
• Calamari Salad — A light, chilled dish featuring boiled or grilled squid rings and tentacles tossed with lemon juice, olive oil, garlic, parsley, and celery.
• Lahana Salad — Lettuce, cucumber, radish, carrot, raisins, cashew nuts, tomatoes, and onions served with the chef’s dressing.
• Honey Crispy Lotus — Fried lotus stem marinated with honey and Indian spices.
• Tandoori Twist Crispy Chaat — Crispy wheat topped with chickpeas, potatoes, yogurt, roasted cumin, mint, and tamarind chutney.
• Palak Chaat — Crispy spinach leaves with chickpeas, potatoes, yogurt, mint, and tamarind chutney.
• Paneer Tikka — Cottage cheese marinated in yogurt with grilled peppers and onion.
• Chicken MO:MO (Steamed) — Nepalese dumplings filled with chicken and steamed.
• Chicken MO:MO (Jhol) — Nepalese dumplings filled with chicken, steamed, and served with soup.

Desserts

• Gulab Jamun
• Rasmalai
• Saffron Rice Pudding

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