VEDA RESTAURANT WEEK

January 12 – 31, 2020

1920 Chestnut Street, Philadelphia, PA 19103

Thank you for your love! We’re now giving you more days to try the best of Indian cuisine at unbelievable prices!

From January 12 – 31, 2020, we will be offering a three-course lunch menu for $20 per person. In addition, we will also be offering a four-course dinner menu for $35 per person. 

We are proud to partner with OpenTable for easy reservations during Veda Restaurant Week, so you can book your spot by clicking here.

Lunch Menu – $20

Our Sommelier’s Selected Pairings : $50

Course 1 

Cantine Povero Favorita, Piedmonte, Italy, 2018 (2.5oz)

Coriander ‘n’ Lamb Soup 
A Delicately Spiced Lamb Soup with the Freshness of Green Coriander

Kashmiri Walnut Soup (V)
A Delicious Vegetarian Soup with a touch of Walnuts and a hint of Fresh Mint – Perfect for the Winter Months

Palak Chaat (GF)
An incredible burst of flavors – Crispy Spinach with Sweet Yogurt | Tamarind & Date Chutney 

Crispy Lassoni Gobi (V, GF)
Crispy Cauliflower Tossed in Tangy Garlic Sauce – A Vegetarian Favorite of most Indians

Ragda Patties (V, GF)
Seasoned Potato Cakes | Chickpeas | Onions | Tamarind Chutney | Cilantro

Course 2 

Veuve Clicquot Yellow Label, Champagne, France, NV (5oz)

Lamb Roganjosh (GF)
Boneless Lamb | Shallots | Kashmiri Red Chili | Garam – Masala | Black Cardamom

Mix Seafood Moilee (GF)
Calamari | Shrimp | Scallops | White Bass | Cloves | Peppercorn – Kerala Coconut Stew

Chicken Lababdar (GF)
Boneless Chicken | Caramelized Onions | Tomato | Ginger | Fresh Coriander Greens

Chicken Konkan Curry (GF)
Boneless Chicken Breast | Coconut | Mint Cilantro | Kafir Lime Leaves | Ginger | Garam Masala

Mirch Baingan Ka Salan 
Baby Eggplant & Long Horn Peppers Simmered in Delicious Sesame-Peanut gravy with a hint of Tamarind

Kadai Mushroom (V, GF) 
Cremini Mushrooms | Coriander | Pepper Flakes | Garlic | Tomatoes | Fenugreek

Course 3 

Saunf Nectar Specialty Cocktail
Fennel Liqueur, Assam Tea syrup, Chartreuse rinse

White Chocolate Raspberry Shrikhand 
Traditional Indian Creamy Yogurt Dessert with a White Chocolate and Raspberry Twist

Dal Halwa (GF)
A Rich and Sweet Indian Dessert made with Yellow Lentils | Cardamom | Pistachios

Warm Gulab Jamun
Khoya Beignet | Rose Flavored Syrup

Dinner Menu – $35

Our Sommelier’s Selected Pairings : $75

Course 1 

Cantine Povero Favorita, Piedmonte, Italy, 2018 (2.5oz)

Coriander ‘n’ Lamb Soup 
A Delicately Spiced Lamb Soup with the Freshness of Green Coriander

Kashmiri Walnut Soup (V)
A Delicious Vegetarian Soup with a touch of Walnuts and a hint of Fresh Mint – Perfect for the Winter Months

Okra Salad (V, GF)
Crispy warm Okra | Red Onion | Tomatoes | Mango Powder

Palak Chaat (GF)
An incredible burst of flavors – Crispy Spinach with Sweet Yogurt | Tamarind & Date Chutney 

Course 2 

Domaine Cabrials Chardonnay, Pays D’Oc, France, 2017 (2.5oz)

Crispy Lassoni Gobi (V, GF) 
Crispy Cauliflower Tossed in Tangy Garlic Sauce – A Vegetarian Favorite of most Indians

Ragda Patties (V, GF)
Seasoned Potato Cakes | Chickpeas | Onions | Tamarind Chutney | Cilantro

Spicy Chicken Reshmi Kebab (GF)
Tender Minced Chicken with Mint | Coriander and Spices | Skewered & Cooked in the Tandoor

Calamari Balchao (GF)
Calamari | Red Wine Vinegar | Curry Leaves | Deghi Chili Peppers | Tamarind

Mussels Butter Masala (GF)
Mussels | Red Onion | Garlic | Caramelized Ginger | Tomatoes | Cilantro

Course 3 

Veuve Clicquot Yellow Label, Champagne, France, NV (5oz)

Fish Patrani (GF)
Black COD Fillet Coated with Coconut-Cilantro Chutney & a blend of Spices, Wrapped in Banana Leaves and Pan seared — a ‘Parsi’ delicacy, served with Dal Tarka

Mix Seafood Moilee (GF)
Calamari | Shrimp | Scallops | White Bass | Cloves | Peppercorn – Kerala Coconut Stew

Shrimp Masala
Shrimp Cooked with Tomatoes | Onions | Peppers and Freshly Ground House Spices

Lamb Vindaloo (vin•da•loo)
Tender Pieces of Lamb Marinated in aged Vinegar | Cooked with Onions | Potatoes and a Blend of Spices — a Goan specialty

East India Lamb Shank (GF) 
Slow Braised Lamb Shank | Caramelized Onions | Green Cardamom | Mace | Saffron

Chicken Baby Spinach (GF) 
Traditional Punjabi Chicken Curry | Baby Spinach | Methi | Garam Masala

Chicken Konkan Curry (GF) 
Boneless Chicken Breast | Coconut | Mint Cilantro | Kafir Lime Leaves | Ginger | Garam Masala

Mirch Baingan Ka Salan 
Baby Eggplant & Long Horn Peppers Simmered in delicious Sesame-Peanut gravy with a hint of Tamarind

Kadai Mushroom (V, GF) 
Cremini Mushrooms | Coriander | Pepper Flakes | Garlic | Tomatoes | Fenugreek

Course 4 

Saunf Nectar Specialty Cocktail
Fennel Liqueur, Assam Tea syrup, Chartreuse rinse

Mango-Key Lime Crème Brûlée 
Classic Crème Brûlée flavored with Indian Mango

Dal Halwa (GF)
A Rich and Sweet Indian Dessert made with Yellow Lentils | Cardamom | Pistachios

Pistachio Ricotta Cheesecake
Love in every bite made with Pistachio and Ricotta Cream | Decorated with Crushed Pistachios

Warm Gulab Jamun
Khoya Beignet | Rose Flavored Syrup

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