Oh Yeah! Punjabi Indian Restaurant

Marinated chicken leg pieces seasoned with yogurt, cream, and cashew paste, then grilled in a tandoor oven. Tender and juicy, with a rich creamy and nutty flavor. Usually served with mint sauce.

Boneless chicken pieces marinated in traditional Indian spices and yogurt, then cooked in a high-temperature tandoor. Slightly charred exterior, tender interior, with a smoky and mildly spicy flavor. A classic appetizer.

Whole chicken leg marinated in yogurt and a special red spice blend, then roasted in a tandoor. Reddish in color with an enticing aroma, the meat is firm and flavorful. Squeezing lemon juice is recommended to enhance the taste.

Boneless tilapia pieces marinated with ajwain seeds and spices, then tandoor-grilled to a slightly crispy exterior and tender interior. Possesses a unique herbal aroma and smoky flavor with a delicate texture.

Minced lamb mixed with cumin, scallions, ginger, garlic, and various spices, skewered and cooked in a tandoor. Dense and juicy, with a rich cumin aroma and a slightly spicy, appetizing flavor.

Fresh large shrimp marinated in lemon juice, yogurt, and spices, then tandoor-grilled. Features a refreshing lemon tang and charcoal-grilled aroma, with springy and sweet shrimp meat.

Indian cottage cheese (Paneer) cubes coated in a batter of chickpea flour and spices, then baked. Crispy golden exterior, with a soft and creamy interior, and a rich milky flavor.

Crispy potato patties (Aloo Tikki) served with a spiced chickpea curry. Rich in flavor, combining the crispiness of the potato patties with the rich and spicy curry. A classic street food from Punjab.

A representative dish of Indian-Chinese cuisine. Vegetable balls are deep-fried until golden, then simmered in a savory and slightly sweet sauce. Similar to meatballs but entirely vegetarian, with a unique flavor.

Yellow lentils simmered and finished with a tempering of cumin, garlic, and dried chilies (Tadka). Smooth and thick in texture, with a rich lentil flavor, it's a classic home-style dish to pair with rice.

Mixed lentils slow-cooked, mimicking the style of roadside stalls (Dhaba). Rich and layered in texture, with a strong spice flavor and thick consistency.

Chickpea-centric dish simmered with tomatoes, onions, and abundant spices. Soft and dense in texture, with a rich, sour, and spicy sauce that is very appetizing and pairs well with fried or baked bread.

Black lentils and kidney beans slow-cooked for a long time with abundant cream and butter. Extremely smooth and rich texture, with deep creamy and smoky notes. A famous banquet dish from North India.

A classic North Indian dish where grilled chicken pieces are simmered in a sauce made from tomatoes, cream, and butter. Smooth and sweet in texture, slightly sour but not spicy, with a rich creamy flavor.

Tandoori chicken pieces stir-fried and simmered in a wok (Kadai) with green peppers, onions, and tomatoes. The sauce is thick, with layered spice flavors and the sweetness of vegetables.

Grilled fish pieces simmered in a rich masala sauce. The fish absorbs the essence of the sauce, combining charcoal-grilled flavor with the spiciness of curry. Tender texture.

A specialty fish dish from Amritsar, Punjab. The sauce is spicy and rich, typically featuring ginger, garlic, and garam masala. The fish is fresh and flavorful.

Tandoor-grilled shrimp cooked in a masala sauce. Shrimp meat is firm and springy, the sauce is rich and slightly spicy, perfectly blending seafood freshness with spices.

Punjabi-style shrimp curry cooked with a special spice blend. Rich in flavor with a strong aroma that enhances the sweetness of the shrimp.

Spinach pureed and simmered with chicken, flavored with cumin seeds, masala, and cream. A thick, deep green sauce with a delicate and rich texture, offering a pure spinach and spice aroma.

A spicy curry originating from Goa, where lamb and potatoes are simmered in a sauce made with vinegar, chilies, and spices. The flavor is intensely sour and spicy, with tender meat, perfect with rice.

A unique lamb dish where lamb pieces and minced lamb are slow-cooked in a spiced gravy. Extremely rich in texture and flavor, with a concentrated lamb essence in every bite.

Traditional Indian thin crispy bread, usually made from lentil flour. Crispy texture with a light lentil and spice flavor, often served as an appetizer or with dips.

Crispy bread topped with chopped onions, tomatoes, chilies, and cilantro, drizzled with lemon juice and spice powder. Crisp and refreshing texture, spicy and appetizing.

Triangular crispy fried pastry, usually filled with seasoned mashed potatoes, peas, and spices. Golden crispy exterior, soft and savory filling.

Crushed samosas topped with chickpea curry, yogurt, tamarind sauce, and mint sauce. Rich and multi-layered in flavor, with a blend of sweet, sour, savory, and spicy notes, it's a popular street food.

Various vegetables coated in chickpea flour batter and deep-fried. Crispy exterior, sweet vegetables inside, sprinkled with spice powder for added flavor. Suitable to pair with tea.

Yogurt-based, mixed with chopped cucumber, tomatoes, or onions, and seasoned with cumin. Cool and refreshing, it effectively counteracts the spiciness of curries.

Raw onions sliced into rings, mixed with chili powder, lemon juice, and spices. Crisp and spicy texture, an excellent side dish for grilled meats or curries.

Potatoes and cauliflower stir-fried with turmeric, cumin, and other spices. Retains the texture of the vegetables with a rich spice flavor, a classic North Indian home-style vegetarian dish.

Indian cottage cheese (Paneer) and green peppers, onions stir-fried in a wok with spices. The sauce is reduced and dry, the paneer is firm, and the aroma is rich.

Spinach pureed and simmered with spices, then mixed with Indian cheese cubes. The deep green sauce is smooth and rich, the cheese absorbs the fresh spinach flavor, offering a mild taste.

Mushrooms and green peas cooked with a generous amount of onions. "Do Pyaza" means onions are added twice. The sweetness of the onions is prominent, the sauce is rich, and the texture is abundant.

Steamed long-grain Basmati rice. The grains are long and separate, with a unique nutty aroma, making it the perfect staple to accompany curries.

Basmati rice stir-fried with cumin seeds and a few spices. Rich cumin aroma, with distinct grains of rice, offering more flavor than plain white rice.

Basmati rice cooked with turmeric powder and green peas. Golden in color, with a subtle turmeric aroma and the sweetness of green peas.

Basmati rice layered with various vegetables and spices, slow-cooked (Dum). The rice absorbs the essence of the spices, with an aromatic and fluffy texture.

A classic Indian spiced rice dish where chicken is slow-cooked with Basmati rice, saffron, and various spices. Chicken is tender and flavorful, rice is aromatic and layered.

Lamb and Basmati rice slow-cooked in a sealed pot, allowing the meat juices and spices to fully infuse the rice. Lamb is tender and free of gaminess, with a rich and heavy flavor.

Indian flatbread baked in a tandoor oven, sprinkled generously with minced garlic and cilantro. Chewy and elastic texture, with a rich garlic aroma. Brushed with butter on top for added flavor.

Layered flatbread made with whole wheat flour, pan-fried until golden and crispy. Distinct layers, with a crispy exterior and soft interior, possessing a simple wheat aroma.

A refreshing drink combining fresh mint leaves, lemon juice, soda water, and Indian black salt. A blend of salty and sweet with a fizzy sensation, very cooling and palate-cleansing.

A classic Indian drink made by blending thick yogurt with sweet mango. Rich and smooth in texture, with a balanced sweet and sour taste, it effectively neutralizes the spiciness of curries.

Black tea brewed with ginger, cardamom, cloves, other spices, and milk. A perfect blend of tea and milk flavors, with a warm, spicy sensation from the spices. Smooth and mellow.