Sitar Palace

- 38 Orangetown Shopping Center, Orangeburg, NY 10962

Soup and Salad

Traditional sliced onion, tomato, cucumber, and carrot salad with chili and lemon.

Yellow dal, lemon juice, black pepper, and ginger cooked with traditional spices.

Lentils cooked with traditional Indian sauce.

Chicken stock cooked with celery and garlic.

Spinach and lentils cooked with a touch of spices.

Fresh tomato soup with a touch of spices.

Lamb Specialties

Boneless lamb cubes cooked with fresh spinach and spices. Served with plain basmati rice.

Lamb smothered with condiments from the madras region highly spiced and tangy. Served with plain basmati rice.

Boneless cubes of lamb cooked with potatoes highly spiced with red pepper and vinegar. Served with plain basmati rice.

Lamb cubes delicately cooked in a mild aromatic sauce and garnished with pistachios and mint leaves. Served with plain basmati rice.

Lamb cooked with mixed vegetables. Served with plain basmati rice.

Boneless lab cubes cooked in cubes of onions. Served with plain basmati rice.

Lamb sautéed with onions, garlic, ginger, and spices in Kerala style. Served with plain basmati rice.

Boneless cubes of lamb cooked in an authentic curry sauce with herbs. Served with plain basmati rice.

Lamb cooked in clay oven then seasoned with curry sauce. Served with plain basmati rice.

Aromatic meat dish of Persian origin, flavored primarily by alkanet flower and kashmiri chilies.

Boneless lamb cooked with mushroom and curry sauce. Served with plain basmati rice.

Tandoor Specialties

Jumbo shrimp marinated in yogurt. Served with plain basmati rice.

A combo of tandoori chicken, chicken tikka, shrimp, seekh kabab, lamb cubes, and naan. Served with plain basmati rice.

Boneless pieces of chicken marinated in yogurt. Served with plain basmati rice.

Tender chicken marinated in yogurt and tandoori masala and grilled in clay oven. Served with plain basmati rice.

Vegetable Delights

Chick peas seasoned with garlic and onion prepared in an Old Delhi style.

Chick peas cooked with potatoes and tomatoes.

Fresh cottage cheese cubes cooked with vegetables and spice.

Clay oven baked eggplant off the skin chopped up with fresh herbs and sautéed with onions and spices.

Lentils and different varieties of beans cooked in traditional Indian spices and butter.

Spinach cooked with cubes of potatoes.

Chickpeas and mushroom cooked in a mild sauce.

Mushrooms cooked in spinach sauce.

Assorted vegetables smothered with condiments from the madras region highly spiced and tangy.

Fresh okra cooked with garlic, ginger, and tomatoes.

Cubes of fried crispy paneer tossed in chili sauce.

Cauliflower and potatoes cooked in delicate spices.

Mixed vegetables cooked creamy mango sauce.

Cottage cheese cubes cooked with fresh spinach and spices.

Slightly sweet creamy dish of paneer in which the gravy is prepared with butter.

Dumplings, cream cheese, shredded vegetables, fruits, and nuts shimmered in an aromatic sauce.

Crisp cauliflower florets stir-fried in manchurian sauce.

Slightly sweet creamy dish of paneer in which the gravy is prepared with butter.

Chickpeas cooked in spinach sauce.

Mixed vegetables delicately spiced and cooked in fresh coconut, yogurt, and almond sauce.

Yellow lentil cooked with turmeric and spices.

Mix of vegetables seasoned with coconut oil and curry leaves.

Mushrooms cooked with creamy tomato sauce.

Is a class of dry and fresh vegetables combined with grated coconut, curry leaves, chili peppers, garlic, turmeric and other.

Cottage cheese cubes cooked with green peas.

Assorted garden vegetables cooked in a rich curry sauce.

Beef Specialties

Boneless beef cubes cooked with fresh spinach and spices. Served with plain basmati rice.

Boneless cubes of beef cooked with potatoes and highly spiced with red pepper and vinegar. Served with plain basmati rice.

Beef cubes delicately cooked in a mild aromatic sauce garnished with pistachios and mint leaves. Served with plain basmati rice.

Boneless cubes of beef cooked in an authentic curry. Served with plain basmati rice.

Boneless beef cubes smothered with condiments from the madras region highly spiced and tangy. Served with plain basmati rice.

A classical Indian recipe so name because onions are used twice in the cooking. Served with plain basmati rice.

Beef sautéed with onion, garlic, ginger, and, Southern spices. Served with plain basmati rice.

Rice Specialties

Basmati rice cooked with shrimp, fresh spices herbs, raisins, nuts, and fragranced with saffron.

Basmati rice cooked with chicken, fresh spices herbs, raisins, nuts, and fragranced with saffron.

Basmati rice cooked with beef, fresh spices herbs, raisins, nuts, and fragranced with saffron.

Basmati rice cooked with chicken, lamb, and shrimp.

Steamed basmati rice flavored with tamarind.

Basmati rice cooked with lamb, fresh spices herbs, raisins, nuts, and fragranced with saffron.

Basmati rice cooked with vegetables, fresh spices herbs, raisins, nuts, and fragranced with saffron.

Steamed basmati rice flavored with lemon.

Indian Breads

Pulka. Thin, dry, and soft whole wheat bread.

Unleavened bread stuffed with onions and cilantro.

Paratha stuffed with potatoes and spices.

Unleavened clay oven baked bread enriched with milk.

Soft and fluffy white flour bread.

Multi layered bread with a touch of butter.

Thin and dry whole wheat bread baked in clay oven.

Unleavened bread stuffed with garlic and cilantro.

Unleavened bread stuffed with minced meat.

Unleavened clay oven baked bread stuffed with cashew, raisins, and coconut.

Dosa Specialties

Crepe stuffed with minced chicken. Served with sambar and coconut chutney.

Crepe filled with potatoes, carrots, onion, and nuts. Served with sambar and coconut chutney.

Spicy. Rice and lentil pancake topped with ginger, onions, and green chili. Served with sambar and coconut chutney.

Sada dosa. Thin crepe made from rice and lentils. Served with sambar and coconut chutney.

Cold Beverages

Yogurt and rose water with a touch of salt.

Sweetened yogurt with mango and rose water.

Sweetened yogurt and rose water.

Appetizers

Two pieces. Triangular patties with seasonal ground beef.

Shrimp cooked with southern spices.

A combo of meat samosa, pakora, seekh kebab, tandoori chicken tikka, shrimp, and papad.

Pakora, vegetable samosa, and papad.

Wings cooked in barbecue sauce and seasoning.

Two pieces. Triangular patties with seasonal potatoes and peas.

Fish marinated with yogurt, lemon juice, and battered deep-fried.

Fluffy white bread served with chickpeas masala.

Spiced onion fritters.

Fried masala squid, red onions, and bell peppers.

Boneless chicken marinated in spices and battered fried.

Battered fried chicken pieces seasoned with curry leaves, tomato, and onions.

Two pieces. Crispy fried spicy lentil wafers.

Chicken Specialties

Chicken smothered with condiments from the madras region highly spiced and tangy. Served with plain basmati rice.

Batter fried chicken cooked with ginger celery and bell pepper. Served with plain basmati rice.

Curried chicken cooked with yellow mango. Served with plain basmati rice.

Boneless tandoori chicken cooked in tomato and butter sauce with cashews. Served with plain basmati rice.

Boneless chicken cooked with cashews and raisins with touch cream. Served with plain basmati rice.

A classical Indian recipe so named because the onions are used twice in the cooking. Served with plain basmati rice.

Boneless chicken sautéed with green chilies, bell pepper, onions, and a touch of soya sauce. Served with plain basmati rice.

Boneless chicken cooked with spinach and mild spices. Served with plain basmati rice.

Batter fried chicken cooked with garlic sauce. Served with plain basmati rice.

Chicken cooked in authentic curry sauce with herbs. Served with plain basmati rice.

Delectable chicken cooked with dry fruits and nuts in mild spices and aromatic sauce. Served with plain basmati rice.

Boneless pieces of chicken marinated in yogurt, cooked in the tandoor and curried. Served with plain basmati rice.

Boneless cubes of chicken cooked with potatoes highly spiced with red pepper and vinegar. Served with plain basmati rice.

Fry chicken sautéed with black pepper and onions. Served with plain basmati rice.

Desserts

Sweet cottage cheese in a bed of milk.

Lightly fried milk balls in a traditional syrup.

Condiments

Yogurt with shredded cucumber and a dash of black pepper.

Spicy. Tangy and flavorful accompaniment to your meal.

Sweet and tangy condiment made with onions.

Sweet mango relish.

Seafood Specialties

Boneless Fish sautéed with green chilies, bell peppers, onions, and a touch of soy sauce. Served with plain basmati rice.

Prawns deveined, cleaned and cooked in tandoor oven.

Jumbo shrimp marinated in yogurt baked in the tandoor then cooked in a tangy sauce. Served with plain basmati rice.

King fish simmered in golden brown curry sauce. Served with plain basmati rice.

A typical South Indian preparation flavored with ginger, garlic, and turmeric. Served with plain basmati rice.

Jumbo shrimp smothered with condiments from the madras region highly spiced and tangy. Served with plain basmati rice.

Batter fried shrimp cooked with ginger, celery, and bell pepper. Served with plain basmati rice.

Jumbo shrimp cooked with spinach and spices. Served with plain basmati rice.

A South Indian style fish fry flavored with turmeric and garnished with tomatoes and onions. Served with plain basmati rice.

A typical South Indian preparation flavored with ginger, garlic, and turmeric. Served with plain basmati rice.

Chef's Special Mains

Shrimp grilled in Indian spices and served with rice, garlic naan, and vegetables.

Veal served with soup or salad, rice, garlic, naan, sautéed vegetables or fries, mushroom pepper sauce, and tikka sauce.

20 oz lamb shank served with salad or soup, rice, naan, grilled vegetables, and lamb curry sauce.

10 oz lobster served with salad or soup, sautéed vegetables, rice, garlic naan, and fish curry gravy.