Junnoon Restaurant Menu | Palo Alto, CA 94301 (650) 329-9644 - Food Reviews and Images

Junnoon Menu

Menu
	Junnoon "Tiffin" Tiffin" is a Colonial British word introduced in the 19the century in India. In large urbon cities today, such os Mumbai, it refers to the lighter lunch fore eaten on a work day. The Junnoon Tiffine features a sampling of some of our favorites dishes which complement each other to create a complete meal. Each Tiffin is served with the Junnoon Green Salad, on entree, and a side. We also include chutney or raita and bread or rice.
	1 2 3 4 5 Chicken Tikka Coriander and fennel chicken fikko served with Punjabi chickpeas, mint chutney, and rosemary naan.
	1 2 3 4 5 Lucknow Style Lamb Biryani An aromatic layered dish of seasoned lamb, Bosmati rice, ginger and chilies, baked in the oven. With Punjabi chickpeas andmint roita.
	1 2 3 4 5 Panner and Red Pepper Coke Panner coke seosoned with cumin, ginger and "garam mosala" in a tomato-onion sauce. With Punjabi chickpeas, spinach raita and classic noon.
	1 2 3 4 5 Pacific Coast Tandoor-Grilled Halibut Flavored with caram seeds. With Punjabi chickpeas, avocado raita, and rosemary naan.
	1 2 3 4 5 Black Pepper Steak Junnon's sliced tandoori flatiron steak. With Punjabi chickpeas, avocado raita, and classic naan.
	1 2 3 4 5 A la Carte
	Appetizers
	1 2 3 4 5 Chilled Mango Soup
	1 2 3 4 5 Sprouted Mung Bean Chaat Salad House-sprouted mung beans tossed with fresh cucumbers, tomatoes and tomarind mint chutney-Served on bakarkhani bread.
	1 2 3 4 5 Plum, Peanut and Frsh Sprout Salad
	1 2 3 4 5 Chargrilled Shrimp Salad Chickpea flour marinated shrimp, served with mixed greens and spicy red pepper vinaigrette
	1 2 3 4 5 Darjeeling Steamed Wontons. From Eastem India. Steamed dumplings of pork, green chilies, coriander and basil. Served with garlic chili chutney.
	1 2 3 4 5 Coriander and Fennel Chicken Tikka Form-raised morsels of chicken breast infused with a coriander-fennel marinade, grilled in the tandoori oven.
	1 2 3 4 5 Tangy Semolina Shells Semolina shells filled with spiced chickpeas, mint and tomarind chutney
	1 2 3 4 5 Water Chestnut and Sweet Potato Salad Roasted sweet potatoes,pine nuts, figs and water chestnuts tossed with organic mesclun areens.drizzled with voaurt and tanav orune chutnev.
	Raitas and Chutneys
	1 2 3 4 5 Avocodo Raita California avocados and yogurt seasoned with cumin.
	1 2 3 4 5 Spinach Raita Yogurt flavared with dried red chili and spinach.
	1 2 3 4 5 Koshmiri Apple Walnut Raita Apples and toasted walnuts in mint flavored yogurt
	1 2 3 4 5 Green Papaya Chutney Sliced green papaya with dried red chili, bay leaf, and onion seeds.
	1 2 3 4 5 Tomarind Chutney Sweet and sour tamarind flavoredwith joggery.
	1 2 3 4 5 Garlic Chili Chutney Red hot chili chutney with garlic and dried mangoes.
	1 2 3 4 5 Coconut Ginger Chutney Freshly ground coconut, ginger and cilantro
	1 2 3 4 5 Chutney/Raita Sampler Choice of any three chutneys or raitas.
	Breads
	1 2 3 4 5 Tandoori Rati plain wheat bread.
	1 2 3 4 5 Mint Paratha mint-flavored wheat bread
	1 2 3 4 5 Lachha Paratha fluffy layered tandoori bread.
	1 2 3 4 5 Rosemary Naan brushed with olive oil.
	1 2 3 4 5 Goat Cheese Naan stuffed with goat cheese and green chilies.
	1 2 3 4 5 Bakarkhani saffron and fennel-seasoned flat bread.
	Entrees
	1 2 3 4 5 Chef's Award Winning Halibut Fillet of tandoor-grilled Alaskon holibut served with a coconut-ginger sauce and curry leaf semolina.
	1 2 3 4 5 Prawns in Coconut Mustard Sauce. Tandoor-grilled figer prawns in a coconut and Bengali mustard sauce. Accompanied by saffron"kedgeree"
	1 2 3 4 5 Tondoori Black Pepper Steak From Rajasthan, Sliced corn-fed Angus flation steak served with garlic-infused pomegranate molasses and "zeera" potatoes.
	1 2 3 4 5 Old Delhi-Style Chicken Slices of chicken fikka in a fenugreek-seasoned tomato-onion sauce.
	1 2 3 4 5 Tandoori Lamb Chops Mace and cordamom-flavored Australin lamb chops. Served with mint sauce and smashed potatoes.
	1 2 3 4 5 Summer Vegetable Aviyal Carrots, osparagus, brussel sprouts, and sunchokes simmered with tamarind and coconut.
	1 2 3 4 5 Panner and Red Pepper Coke Panner cake seasoned with cumin, ginger and "garam masala" in a tomato-onion sauce.
	1 2 3 4 5 Mushroom and Spinach Koathi Roll Egg-washed paratha bread filled with tandoori chicken tikka and mint chutney
	Sides
	1 2 3 4 5 Punjabi"Chole" Spiced chickpeas stewed with fresh tomatoes, cumin, pomegrandate seeds and fenugreek leaves.
	1 2 3 4 5 Roasted Eggplant Crush Crushed, smoked eggplant and green peas sauteed with garlic and tomatoes.
	1 2 3 4 5 Masala Smoshed Potatoes. Seasoned with cumin, onion and chilies.
	1 2 3 4 5 Black Lentils A North India favorite. Lentils simmered with ginger, garlic and tomato.
	Rice
	1 2 3 4 5 Steamed Basmati rice
	1 2 3 4 5 Brown Basmathi rice
	Cocktails
	1 2 3 4 5 Mystic Mojito A Junnoon favorite, Bacardi Limon, Freshly Squeezed Lime Juice, Muddled Mint Leaves and Sugar, Splach of Soda.
	1 2 3 4 5 LBW A Cricket Term:"Leg Before Wicket" or as we see it: "Love Before War", Cruzan Coconut Rum, Hpnofiq Liqueur, Pineopple Juice.
	1 2 3 4 5 Just Junnoon Our Signature Martini Absolut Vodka, Cointreau, Passion Fruit Juice, Apple Juice.
	1 2 3 4 5 Bollywood Dreams Colorful Swinging Indian Musicals Captain Morgan Spiced Rum, Cruzan Mango Rum, Fresh Lime Juice, Mango Juice.
	1 2 3 4 5 Blissful Blue Yogi To obtain union with the Dinvine Rangpur Tanqueray, Peach Schnopps, Cointreau, Blue Curocao, Fresh Lime Juice.
	1 2 3 4 5 Nineteen Forty Seven A toast to the year India become a free nation Champogne, Cointreau, Qi White.
	1 2 3 4 5 Manic Masala Mary Indian Bloody Mary Absolut Peppear, Tomato Juice, Worcestershire Sauce, Lemone Juice, Special House Spices, Horseradish, Celery Salt.
	1 2 3 4 5 Tantrika Tantra Caipirinha,Chambord, Pitu Cochaga, Lychee Juice, Fresh Lime Juice.
	1 2 3 4 5 Drunken Watermelon Freshly muddled Waterne,on, Charbay Green Tea Vodka, Maraschino Liqueur, Fresh Lime Juice.
	1 2 3 4 5 Hungama Sangria "Craziness" in Hindi White Wine, Cointreau, Peach Schnopps, Fresh Fruit, Orange Juice, Splach of Soda.
	1 2 3 4 5 Ginger Sutra An Anecdote of Ginger, Fresh Lime muddled with Ginger, Jaggery, Hanger One Kaffir Lime Vodko.
	1 2 3 4 5 Tipsy Lassi Junnoon's Passion Fruit Mango Lossi with Cruzan Mango Rum.
Dinner
	Appetizers
	1 2 3 4 5 Chilled Mango Soup From Gujarat. Flavored with coriander, cumin and curry leaves.
	1 2 3 4 5 Water Chestnut and Sweet Potato Salad Roasted sweet potatoes,pine nuts, figs and water chestnuts tossed with organic mesclun areens.drizzled with voaurt and tanav orune chutnev.
	1 2 3 4 5 Sprouted Mung Bean Chaat Salad House-sprouted mung beans tossed with fresh cucumbers, tomatoes and tomarind mint chutney-Served on bakarkhani bread.
	1 2 3 4 5 Plum, Peanut and Frsh Sprout Salad Crunchy sprouts, cucumbers and plums tossed in chili-lime vinaigrette
	1 2 3 4 5 Chargrilled Shrimp Salad Chickpea flour marinated shrimp, served with mixed greens and spicy red pepper vinaigrette
	1 2 3 4 5 Darjeeling Steamed Wontons. From Eastem India. Steamed dumplings of pork, green chilies, coriander and basil. Served with garlic chili chutney.
	1 2 3 4 5 Coriander and Fennel Chicken Tikka Morsels of farm-raised chicken breast infused with a corinader-fennerl marinode grilled in the tandoori oven.
	1 2 3 4 5 Tangy Semolina Shells Semolina shells filled with spiced chickpeas, mint and tomarind chutney
	1 2 3 4 5 Bombay Crab Cod Coke Pan-fried cakes flavored with fennel and onion seeds,with mung bean relish.
	1 2 3 4 5 Topioca Fritters Potato and topioca fritters, flavored with curry leaves peanuts and mustard seeds with coconut ginger chutney.
	1 2 3 4 5 Velvet Lamb Kebab Clove-smoked lamb minced with cashews, ginger and cloves, pan-seared, accompained by paratha bread.
	1 2 3 4 5 Spicy Beef Triangle An Anglo-Indian speciality-Spiced minced beef in puff pastry served with mint chutney.
	Raitas and Chutneys
	1 2 3 4 5 Avocodo Raita California avocados and yogurt seasoned with cumin.
	1 2 3 4 5 Spinach Raita Yogurt flavared with dried red chili and spinach.
	1 2 3 4 5 Apple Walnut Raita Apples and toasted walnuts in mint flavored yogurt
	1 2 3 4 5 Green Papaya Chutney Sliced green papaya with dried red chili, bay leaf, and onion seeds.
	1 2 3 4 5 Tamarind Chutney Sweet and sour tamarind flavoredwith joggery.
	1 2 3 4 5 Garlic Chili Chutney Red hot chili chutney with garlic and dried mangoes.
	1 2 3 4 5 Coconut Ginger Chutney Freshly ground coconut, ginger and cilantro
	1 2 3 4 5 Chutney/Raita Sampler Choice of any three chutneys or raitas.
	Breads
	1 2 3 4 5 Tandoori Roti plain wheat bread.
	1 2 3 4 5 Mint Paratha mint-flavored wheat bread
	1 2 3 4 5 Lachha Paratha fluffy layered tandoori bread.
	1 2 3 4 5 Classic Naan touched with butter.
	1 2 3 4 5 Rosemay Naan brushed with olive oil.
	1 2 3 4 5 Goat Cheese Naan stuffeed with goat cheese and green chilies.
	1 2 3 4 5 Bakarkhani saffron and fennel-seasoned flat bread.
	1 2 3 4 5 Garlic Naan brushed with olive oil.
	Entrees
	1 2 3 4 5 Rice-Flaked Sea Bass From Kerala. Pan-seared New Zealand Blue Nose sea bass with a rice flake crust. Served with braising greens and kokum sauce.
	1 2 3 4 5 Prawns in Coconut Mustard Sauce. Tandoor-grilled figer prawns in a coconut and Bengali mustard sauce. Accompanied by saffron"kedgeree"
	1 2 3 4 5 Chef's Award Winning Halibut Fillet of tandoor-grilled Alaskon holibut served with a coconut-ginger sauce and curry leaf semolina.
	1 2 3 4 5 Konju Pappas Block tiger prawns simmered in tamato tamarind sauce seasoned with roosted cumin.
	1 2 3 4 5 Tandoori Black Pepper Steak From Rajasthan, Sliced corn-fed Angus flation steak served with garlic-infused pomegranate molasses and "zeera" potatoes.
	1 2 3 4 5 Old Delhi-Style Chicken Slices of chicken fikka in a fenugreek-seasoned tomato-onion sauce.
	1 2 3 4 5 Lucknow Style Lamb Biryani From the royal kitchens of Awadh. An aromatic layered dish of seasoned lamb, Basmati rice, ginger and chilies, baked in the oven. Served mint raita.
	1 2 3 4 5 Tandoori Lamb Chops Mace and cordamom-flavored Australin lamb chops. Served with mint sauce and smashed potatoes.
	1 2 3 4 5 Tamarind-Glazed Muscovy Duck Pan-seared Grimoud Farms Muscovy duck brest in a peanut, sesame and tamarind sauce. With sauteed wild mushrooms and baby spinach.
	1 2 3 4 5 Tandoori Califlower From Lahore. Saffron, mace, and cardomom flavored of baked cauliflower. Served with avocado raita.
	1 2 3 4 5 Summer Vegetable Aviyal Carrots, osparagus, brussel sprouts, and sunchokes simmered with tamarind and coconut.
	1 2 3 4 5 Panner and Red Pepper Coke Paneer cake seasoned with cumin, ginger and garam mosala in a tomato and onion sauce.
	1 2 3 4 5 Mushroom and Spinach Koathi Roll Egg-washed paratha bread filled with baby spinach and mixed wild mushrooms.
	1 2 3 4 5 Junnoon Chicken Koothi Roll Egg-washed paratha bread filled with tandoori chicken tikka and mint chutney
	1 2 3 4 5 Vegetarian Trio A sampling of our vegetarian favorites: petite panner coke, fricossee of shiitake & oyster mushrooms and block lentils. Served with spinach raita.
	Sides
	1 2 3 4 5 Fricassee of Shiitake and Oyster Mushrooms Baby spinach, shiitake and oyster mushrooms with fresh herbs and spices.
	1 2 3 4 5 Punjabi"Chole" Spiced chickpeas stewed with fresh tomatoes, cumin, pomegrandate seeds and fenugreek leaves.
	1 2 3 4 5 Roasted Eggplant Crush Crushed, smoked eggplant and green peas sauteed with garlic and tomatoes.
	1 2 3 4 5 Masala Smoshed Potatoes. Seasoned with cumin, onion and chilies.
	1 2 3 4 5 Block Lentils A North India favorite. Lentils simmered with ginger, garlic and tomato.
	1 2 3 4 5 Crispy Okra Crunchy fried slivers of fresh okra, dusted with chaat masala and lemon juice.
	Rice
	1 2 3 4 5 Steamed Basmati rice
	1 2 3 4 5 Brown Basmathi rice

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