Indian cooking never treated vegetables as a compromise, so neither do we. Every section of our menu runs vegetarian and non-vegetarian side by side.
The dishes that carry a vegetarian dinner
Dal Makhni is the benchmark — black lentils cooked down for hours with butter and cream. Shaam Savera Kofta hides paneer inside spinach koftas in tomato cream. Gobi 65 handles the crisp, fried, chilli-hot corner of the meal. Bhindi do pyaza, paneer dishes from the tandoor and the gravy station, and vegetable dum biryani fill out a full three-course table without a single substitution.
The Thai pages — pad thai, pad kee mao, coconut curry — give a lighter route through dinner; the Indo-Chinese pages add chilli paneer and Hakka noodles for anyone who wants heat and wok smoke.
Vegan and Jain requests
Many of our gravies are built on cream or butter, but plenty are not — tell your server what you avoid and the kitchen will steer you to dishes that need no rework, and adjust the ones that do. Jain requests (no onion, no garlic, no root vegetables) are routine; mention it when you order rather than at the pass, and everything will arrive together.
Vegetarian and vegan guests eat well here even at a mixed table, which is usually the real problem to solve. The menu marks every dish, and our ordering guide builds a table where nobody negotiates.
Vegetarian catering
Vegetarian trays are our most-ordered catering line: appetizers from $85, entrées from $90 (paneer entrées add $10), plus vegetable biryani, jeera and basmati rice, breads and desserts. For poojas and temple events we can build an entirely vegetarian, onion-and-garlic-free menu.
See tray sizes and pricing or read the guide to pooja catering.
Tamarind & Co., 1275 South River Road, Cranbury, NJ 08512 · (609) 598-1397