Khyber Pass Chicago Menu
SAMOSA (3) 5.00 Deep fried golden crisp flour patties with delicately spiced potatoes and green peas.
VEGETABLE PAKORA 5.00 Vegetable fritters dipped in gram flour batter and deep fried.
AALOO TIKKI 4.00 Patties made of potatoes with little red chillies.
AALOO CHOLE 5.00 Garbanzo beans, potatoes, onions, tomatoes in a delicately spiced yogurt sauce. (served cold)
CHEESE PAKORA 5.00 Thin strips of home made cheese, lightly stuffed with spices, dipped in garbanzo beans batter and fried.
CHICKEN PAKORA 6.00 Tenderloin pieces of marinated chicken dipped in gram flour and fried.
SAMOSA CHAT 6.00 Vegetable samosa with yogurt, tomatoes and garbanzo beans(A truly street food).
KEEMA SAMOSA (3)6.00 Deep fried golden crisp flour patties stuffed with ground lamb and spices.
SHRIMP MASALA 9.95 Lightly sautéed shrimp with methi leaves served on bed of lettuce.
PAPADUM 3.00 Thin layered lentil waffers with cumin seeds.
MARSALA PAPADUM 5.00 Pieces of chicken , tomatoes, onions, bell peppers, marinated with vinegar, spices and dry methi leaves, charbroiled.
MULLIGATAWNY SOUP Cup 3.00 Bowl 4.00 A vegan soup cooked with herbs and spices.
MUGHLAI GOSHT SOUP Cup 4.00 Bowl 5.00 Non-vegetarian soup with lamb, herbs and spices in Mughlai style.
SaladsServed with yogurt sauce.
GREEN SALAD 6.00 Fresh cucumbers, onions and tomatoes served on a bed of lettuce.
KATCHUMBER SALAD 7.00 Indian salad of chopped vegetables garnished with dry mango spices.
CHICKEN SALAD 8.00 Green salad served with grilled chicken.
Samundri Khazana (Seafood Specialities)
Served with Basmati rice.
PRAWNS TIKKA MASALA 17.00 Jumbo prawns marinated with yogurt and spices,grilled and then cooked in tomato and creamy sauce.
TANDOORI PRAWNS 15.00 King size prawns marinated with yogurt and spices with ajwen(special seeds), then roasted in tandoori oven.
FISH TIKKA 15.00 Chunks of Chilean salmon marinated with ajwen(special seeds) and spices, then roasted in tandoori oven.
FISH MUKHNI 15.00 Roasted pieces of seasonal fish cooked in creamy tomato sauce.
BENGALI FISH CURRY 15.00 Seasonal fish pieces cooked in yogurt and onion sauce and mildly spiced.
GOAN FISH CURRY 15.00 Seasonal fish pieces cooked with potatoes in spicy coconut sauce.
SHRIMP VINDALOO 15.00 Shrimp cooked with potatoes in a spicy vinegar sauce.
SHRIMP SAAG 15.00 Shrimp cooked with spinach, onions and tomatoes.
BHUNA SHRIMP 15.00 Shrimp cooked with tomatoes, onions and dry methi leaves in a thick, delicately spiced sauce.
Ghosht Ke Pakwan (Lamb Specialities)
Served with Basmati rice.All entrees are boneless.
LAMB TIKKA MASALA 13.00 Boneless pieces of lamb cooked in a creamy tomato sauce.
LAMB VINDALOO 13.00 Tender lamb cooked with potatoes in a spicy vinegar sauce.
KARAHI GOSHT 13.00 Cubes of lamb cooked in lightly spiced thick gravy with onions, tomatoes, and green peppers.
SAAG GOSHT 13.00 Lamb cooked with spinach, onion, ginger and tomatoes.
DAL GOSHT 13.00 Boneless pieces of lamb cooked with lentils and ginger.
GOSHT JALFRAZI 13.00 Tender pieces of lamb marinated in special herbs, then cooked with fresh vegetables.
LAMB CURRY 13.00 Tender pieces of lamb cooked in a mild onion base curry sauce.
LAMB PASANDA 13.00 Tender pieces of lamb cooked in onions and yogurt sauce, garnished with nuts.
GINGER GOSHT 13.00 Tender pieces of lamb, cooked with ginger, bell pepper and herbs.
Murgi Ke Pakwan (Chicken Specialities)
Served with Basmati rice.
BUTTER CHICKEN 12.00 Boneless pieces of roasted chicken cooked with ginger and garlic in a creamy tomato sauce.
CHICKEN JALFRAZI 12.00 Tender pieces of chicken marinated in special herbs, then cooked with fresh vegetables.
CHICKEN SAAG 12.00 Boneless chicken cooked with spinach, onion, ginger and tomatoes.
CHICKEN VINDALOO 12.00 Tender chicken cooked with potatoes in a spicy coconut vinegar sauce.
BADAMI CHICKEN 12.00 Chicken simmered in a mild almond sauce, Moghul style.
CHICKEN TIKKA MASALA 12.00 Boneless pieces of grilled chicken breast, cooked in creamy tomato sauce.
CHICKEN CURRY 12.00 Boneless pieces of chicken cooked in a mild onion base curry sauce.
ACHARI CHICKEN 12.00 Boneless chicken cooked with mix pickle (mango, lemon, carrots, peas, etc)
MURG CHOLE 12.00 Boneless pieces of chicken cooked with garbanzo beans.
GINGER CHICKEN 12.00 Boneless pieces of chicken, steam cooked with ginger, bell pepper and herbs.
(An ancient method of cooking meats and baking breads. Meat is marinated in a delight- ful, delicately spiced yogurt sauce and cooked in a clay oven (tandoor) This process develops an extremely delicious taste. Very lean and tender. Arrives at your table served with vegetables and rice)
TANDOORI CHICKEN 13.00 Chicken marinated in yogurt, ginger and garlic overnight, then roasted in tandoori oven.
CHICKEN TIKKA 13.00 Boneless pieces of chicken breast marinated in yogurt with herbs and spices, then roasted in tandoori oven.
RESHMI KABOB (3 PCs)13.00 Minced Chicken mixed with ginger and garlic, then roasted in tandoori oven.
SEIKH KABOB (3 PCs)14.00 Minced lamb blended with herbs and spices, then roasted in tandoori oven.
GOSHT TIKKA 14.00 Cubes of lamb marinated in yogurt, ginger and garlic overnight, then roasted in tandoori oven.
TANDOORI SABZI 13.00 Fresh vegetables mixed with spices, then roasted in tandoori oven.
DINE IN ONLY
Chef's Special Dinners
These combination dinners are served with soup, rice, nan, bread and kheer.
AKBARI DINNER 20.00 Tandoori chicken, Chicken tikka, Seikh kabob, Gosht tikka, Chicken mukhni or Rogan josh, Vegetable or Dal and badami kheer.
VEGETARIAN THALI 18.00 A selection of chef's special vegetables with Daal, raita and badami kheer.
Cooked on a flat grill. Served with rice. Cooked with chopped onions, tomatoes, green pepper, jalapeno, fresh ginger.
FRONTIER CHICKEN 13.00
FRONTIER LAMB 14.00
FRONTIER VEGETABLE 12.00
FRONTIER RICE w/ CHICKEN or VEG 12.00
Chawal ke Pakwan (Rice Specialities)
Biryanis come with Raita
KHYBER PASS BIRYANI 16.00 Saffron rice cooked with shrimp, chicken and lamb, then steamed until tender and fluffy.
GOSHT BIRYANI 13.00 Saffron rice cooked with succulent pieces of lamb and a variety of exotic spices and cashews.
SHRIMP BIRYANI 13.00 Rice cooked with shrimp, cheese and eggs, along with herbs and spices.
CHICKEN BIRYANI 12.00 Pieces of chicken cooked with saffron rice in Mughlai style.
FISH PALAU 14.00 Seasonal fish cooked with rice, prepared with cloves and cinnamon, then steamed with saffron.
VEGETABLE BIRYANI (V) 12.00 Rice cooked with vegetables.
PEAS PALAU (V) 4.00 Fried rice cooked with saffron, cumin seeds and green peas.
PLAIN RICE (V) 3.00 Basmati rice with cumin seeds or boiled rice (please mention).
BROWN RICE (V) 4.00 Basmati rice with cumin seeds or boiled rice (please mention).
SMALL PLATE OF RICE (V) 1.50 Basmati rice with cumin seeds or boiled rice (please mention).
SUBSTITUTE w/ BROWN RICE (V) 1.00 EXTRA
VKHUMBI MUTTER PALAU (V) 7.00 asmati rice cooked with muchroom and peas.
Subzis (Vegetarian Specialities)Lots of Vegan Entrees.
AALOO GOBI (V) 12.00 Potatoes and cauliflower cooked with cumin seeds and spices.
JAIPURI AALOO (V) 12.00 Potatoes cooked in onion and sauce with dry methi leaves.
BENGAN BHURTHA (V?) 13.00 Mashed grilled eggplan cooked with onions and green peas.
VEGETABLE JALFRAZI (V) 12.00 Fresh seasonal vegetables cooked with cheese in a delicately spiced sauce.
MUTTER PANEER 12.00 Green peas and cottage cheese cooked in punjabi style.
MALAI KOFTA 12.00 Potatoes and cheese balls cooked in a mild sauce.
CHANNA MASALA (V) 12.00 Garbanzo beans cooked with potatoes and onions.
PANEER MUKHNI 12.00 Home made cottage cheese cooked in a creamy tomato sauce.
BHUNA PANEER 12.00 Cottage cheese cooked with onion, tomatoes and garlic.
SAAG PANEER 12.00 Spinach cooked with onions, tomatoes and home made cottage cheese.
SAAG AALOO 12.00 Spinach cooked with potatoes, onions and tomatoes.
DAL MUKHNI (V?) 12.00 Four types of lentils cooked with ginger, garlic and cream.
AALOO MUTTER 12.00 Green peas cooked with potatoes in a tomato-onion gravy with a touch of cream.
TOFFU MASALA 12.00 Potatoes, green peas, mushrooms cooked in a mild tomato creamy sauce.
MUSHROOM MASALA 12.00 Grilled Mushroom cooked in tomatoes creamy sauce.
NAAN 2.00 Leavened bread of fine flour, baked in tandoori oven.
ROTI 2.00 Bread made with whole wheat flour, baked in tandoori oven.
POORI (2) 3.50 Two puffy bread made of whole wheat flour, deep fried.
PARATHA 2.50 Butter rich whole wheat bread, made in the tandoori oven.
AALOO PARATHA 3.50 Whole wheat flour bread, stuffed with potatoes prepared in the tandoori oven.
GARLIC KULCHA 2.50 Fine flour bread stuffed with garlic and sesame seeds.
ONION KULCHA 2.50 Fine flour bread stuffed with onions and dry mango spices.
PANEER KULCHA 2.50 Fine flour bread stuffed with cottage cheese, raisins and fennel seeds.
KEEMA NAN 4.00 Fine flour bread stuffed with minced lamb, prepared in the tandoori oven.
KHYBER NAN 4.50 Fine flour bread stuffed with onions, cheese and potatoes, topped with poppy and sesame seeds and baked in the tandoori oven.
BHATURA 2.50 Deep fried, fine flour bread.
Saath Litjiye (Side Order)
RAITA 4.00 A creamy yogurt sauce, with roasted cumin seeds, with cucumbers.
BHURJI 9.00 Rice cooked with eggs and tomatoes. Serves 2 people.
EGG CURRY 9.00 A delicately mild sauce with boiled potatoes and eggs.
TIKKA MASALA SAUCE (8 oz.) 4.00 (16 oz.) 6.00
MANGO CHUTNEY 2.95
BADAMI KHEER 4.00 A dessert made of special rice and carrots, simmered until tender in milk and raisins. Served chill and garnished with almonds.
GULAB JAMAN 4.50 Two pieces of dough made with milk and cheese, dipped in sugar and honey syrup and served hot.
KULFI 4.50 Traditional Indian style ice cream made with saffron and nuts.
MANGO KULFI 4.50 Traditional Indian ice cream made with mangoes and nuts.
MASALA TEA 2.95 Tea made with milk, cardamom and cinnamon, Very aromatic.
COFFEE or MISC TEA 1.95
LASSI 4.00 A Refreshing punjabi yogurt drink, served sweet or salty as desired.
MANGO LASSI 4.00 Mango based yogurt drink.
MANGO SHAKE 4.00
SODA POP 1.50
PRICES ARE SUBJECT TO CHANGE ANYTIME WITHOUT NOTICE