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Tamashaa Indian Restaurant Washington DC

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Menu

Dine in Menu

HOLIDAY MENU
Dine in Menu
Bar Menu
Happy Hour menu
Small Plates
Tandoor & Grills
Large Plates
Bread Bar
Sides
Dessert

SMALL PLATES

CRISPY OKRA SWEET POTATO CHAAT 14 (S)

Crispy okra and sweet potato tossed with a tangy tamarind emulsion.

5.0
12

PINWHEEL SAMOSA CHAAT 18 (G, D)

Fried samosa pinwheels topped with tangy chutneys.

4.9
10

MULTIGRAIN SEV PURI 14 (G, S)

Avocado and cranberry chaat on flaky biscuits, finished with a spicy mint emulsion.

5.0
10

PANI PURI SHOTS 16 (G, S)

Crispy deep-fried shells served with mint, guava & pineapple water.

4.9
10

PULLED JACKFRUIT BAO 14 (G, S)

Steamed buns filled with spiced jackfruit and fresh greens.

4.9
10

KALE CHAAT 16 (SE, N)

Sloppy Joe chickpeas, stewed berries, and toasted sesame.

4.9
10

CHURI CHAAT 14 (S, G, N)

Crispy wafers, cashews, and masala peanuts tossed with onion-tomato masala.

5.0
10

VADA PAO SLIDER 14 (G, D, S)

Mumbai-style spiced potato patties, served in maska pao with garlic mayo

4.9
10

EGGPLANT FRITTERS 14 (D, S)

Crispy eggplant served with garlic cream.

4.8
10

MUSHROOM CAPPUCCINO 10 (D, G)

Mushroom purée infused with curry powder, finished with mushroom dust and spiced foam.

4.9
9

CRISPY CAULIFLOWER 16 (S, SE)

Crunchy cauliflower florets tossed in chili garlic sauce.

5.0
10

GHEVAR CHAAT 16 (G, D, S)

Sweet and tangy chickpeas, honeycomb, and tamarind sauce.

4.8
9

CRISPY LOTUS STEM 16 (G, SE, S)

Crispy lotus root fritters served with chili hoisin sauce.

4.8
10

OLD MONK HALDI CHILI FISH 18 (D, S)

Rum-flavored fried tilapia served with beetroot hummus.

4.8
10

TANDOORI CHICKEN GYOZA 18 (G, N, S)

Chicken dumplings glazed with sweet chili and teriyaki sauce.

4.9
10

KERALA FRIED CHICKEN 20 (S, D, G)

Crispy chicken flavored with curry leaves.

4.9
10

TANDOOR & GRILLS

TRUFFLE MALAI BROCCOLI 22 (D, S, N)

Broccoli florets marinated with truffle oil and cream cheese, clay oven roasted.

4.9
10

AMBI PANEER TIKKA 22 (D, N)

Slow-cooked mango pickle-marinated cottage cheese.

5.0
10

JAMA MASJID SEEKH LAMB 24 (D, S)

Old Dilli-style lamb mince kebabs with aromatic spices.

4.9
10

KASUNDI SEABASS 32 (D, G, S)

Fermented mustard-marinated Chilean seabass.

5.0
10

CLASSIC CHICKEN TIKKA 24 (D, S)

Tandoor-roasted, chili-marinated chicken cubes.

4.8
10

LEMONGRASS SHRIMP TIKKA 30 (S, D)

Clay oven-roasted, yogurt-marinated prawns infused with lemongrass.

5.0
10

BARRA CHICKEN 28 (D, S)

Slow-cooked, clay oven-roasted bone-in chicken served with butter-tossed vegetables.

5.0
10

LARGE PLATES

ACHARI JACKFRUIT 24 (D, S, G)

Fried, pickle-flavored green jackfruit cooked with tomato-onion sauce.

4.8
8

HYDERABADI EGGPLANT 24 (N, D, S)

Zucchini, eggplant, and pepper ratatouille in a peanut-tamarind curry.

4.8
5

MAKHMALI SAAG PANEER 26 (D, S)

Creamy spinach with crumbled cottage cheese dumplings.

4.9
9

PANEER AMUL CHEESE TAPENADE 26 (D)

Baked paneer and Amul cheese served with tomato sauce.

5.0
10

TAMASHAA BLACK DAL 22 (D, S)

Classic black dal simmered to perfection with homemade butter.

5.0
8

LOTUS STEM KOFTA 24 (D, N, S)

Braised lotus roots and preserved tomatoes in rich korma sauce.

5.0
9

TAMASHAA BIRYANI SELECTION (D, S)

Vegetable/Chicken/Lamb/Shrimps – 24/26/28/32

4.9
18

SOFT-SHELL CRAB 34 (G, S)

Crispy soft-shell crab served with mild coconut curry.

5.0
8

MASALA LOBSTER 36 (S, D)

Pan-sautéed lobster chunks in onion-tomato masala.

4.9
8

ANDHRA FISH CURRY 36 (S)

Pan-seared branzino in spicy coconut-tamarind curry.

5.0
8

GOAT VINDALOO 34 (S)

Spicy, aromatic sautéed goat curry with Granny Smith koshimbir.

5.0
8

PISTACHIO-CRUSTED LAMB 28 / 42 (G, D, N)

Grilled lamb chops finished with saffron sauce.

4.9
8

LAMB NIHARI 36 (S, G, D)

Tender leg shank braised in a velvety mild stew.

4.9
7

OLD DELHI BUTTER CHICKEN 26 (D, G, S)

Clay oven-roasted chicken cubes in velvety tomato sauce.

4.9
9

CLASSIC DAK BUNGALOW CHICKEN CURRY 24 (D)

Roasted bone-in chicken in a spicy, home-style sauce.

4.9
0

BREAD BAR

AMUL CHEESE & ONION KULCHA 16 (G, D, S)

Served with shishito pepper relish.

5.0
8

BUTTER NAAN 5 (D, G)


4.9
8

BLACK GARLIC NAAN 6 (D, G)


5.0
8

LACCHA PARATHA 6 (D, G)


4.8
5

ROSEMARY NAAN 7 (D, G)


5.0
8

BREAD BASKET 15 (D, G)

An assortment of butter naan, black garlic naan & laccha paratha.

4.8
5

CHICKEN TIKKA KULCHA 12 (G, D, S)

Served with tomato-fennel relish.

4.8
5

SIDES

HOUSE CHUTNEYS

6 each | Experience any 3 for 14

5.0
6

AVOCADO POMEGRANATE RAITA 9 (D, S)


4.8
5

SMOKED CUCUMBER MINT RAITA

SMOKED CUCUMBER MINT RAITA 7 (D, S)


5.0
5

DESSERT

QUINOA ORANGE KHEER 14 (D, N)

Creamy quinoa and orange-infused pudding, finished with reduced milk and toasted nuts.

4.8
5

DILLI SPECIAL KULFA 16 (D, N, G)

Classic saffron vermicelli paired with rice pudding and indulgent kulfi ice cream.

5.0
5

CHOCOLATE DOME 14 (D, N)

Elegant half-sphere of chocolate encasing condensed milk, Baileys rabri, and roasted nuts.

4.8
5

ALPHONSO MANGO SORBET 12 (V)

A vibrant, dairy-free sorbet crafted from the king of mangoes.

5.0
5

BAKED GULAB JAMUN 14 (D, G, N)

Baked reduced milk dumpling served on rich bread pudding.

4.8
5

CHILLI CHOCOLATE MILLE-FEUILLE 16 (D, N, G)

Crisp filo pastry layers filled with spiced fruit cream and a subtle hint of chili.

5.0
5

  • D = Dairy | G = Gluten | N = Nuts | Se = Sesame | S = Spicy | E = Egg
  • Before placing an order please inform your server if anyone in your party has any food allergies.
  • Our kitchen uses the same utensils and equipment for processing dairy and nuts.
  • Consumption of raw or undercooked meat, poultry, shellfish or eggs may increase the risk of food borne illness.
  • 20% service charge will be added to your checks to help us pay the base wages and benefits of staff. This fee is not a tip. If you would like to tip your server, we welcome you doing so.
  • ONLY 3 cards permitted for split checks.
  • Cake Cutting Fee $3 Per Person