Jain Menu

Featuring dishes compatible with a strict Jain diet

Jain-friendly cooking is a culinary practice rooted in Jainism, an ancient Indian religion known for its strict principles of non-violence and simplicity. Jain cuisine is characterized by its adherence to vegetarianism and avoidance of root vegetables, as consuming them may harm underground organisms. Jain-friendly cooking places great emphasis on using fresh and seasonal ingredients, incorporating a wide variety of grains, pulses, fruits, and vegetables. It avoids the use of garlic and onions, which are believed to be stimulating and disruptive to spiritual practices. Instead, Jain recipes often rely on aromatic herbs and spices to enhance flavors. The preparation process is meticulous, with a focus on minimizing harm to living beings when harvesting, preparing and cooking food. Jain-friendly cooking not only caters to dietary preferences but also aligns with the Jain philosophy of ahimsa, or non-violence, promoting a more compassionate and mindful way of eating. We invite you to experience the flavors, satisfaction and enjoyment of a Jain diet

Salads

Our selection of salads

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  Papaya Salad 15

  Shredded papaya, tomato and optionally peanuts in a tangy spicy dressing made with crushed chili peppers, lime juice and tamarind.

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  Mango Salad 15

  Shredded mango with chili, lime, tomato, optionally peanuts in a tangy spicy dressing made with crushed chili peppers, lime juice and tamarind.

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  Glass Noodle Salad 15

  Mung bean noodles, roasted rice powder, chili flakes, lime, mint, lemongrass and optionally peanuts in a tangy spicy dressing.

Soups

Our selection of soups

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  Spicy Sour Soup (Tom Yam) 15

  Spicy sour clear broth with cabbage, peas, squash, tomato, chili, lemongrass and lime leaf.

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  Noodle Coconut Milk Soup 15

  Creamy spicy soup with cabbage, squash, tomato, peas, coconut milk, chili, lemongrass, lime leaf and rice noodles.

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  Pumpkin Soup 15

  Asian pumpkin, coconut milk, Marjoram and white pepper blended into a light healthy soup.

Side Dishes

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  Steamed Vegetables with Tofu 15

  Cabbage, squash, green bean and tofu. Served with cashew sauce, peanut sauce or vinaigrette dressing.

Curries

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  Green Curry 17

  Slightly sweet, spicy curry with squash, green bean, bell pepper, lime leaf, lemongrass. Served with steamed brown-red rice or white jasmine rice.

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  Red Curry 17

  Creamy curry with red chili, cabbage, squash, bell pepper, pineapple and basil. Served with steamed brown-red rice or white jasmine rice.

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  Massaman Curry 17

  Thai-Indian curry with squash, green beans and chickpeas

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  Haw Mok (NE Thai style curry) 18

  Thick curry, consisting of a flavorful paste.

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  Lentil Curry 17

  Lentils, chili, coconut milk, squash, green beans, cardamom, cumin seed, coriander seed, mustard seed and cloves. Served with steamed brown- red rice or white jasmine rice.

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  Mountain Curry 18

  Thick curry made with snow peas, tofu, dried coconut pulp, cabbage. chili, cumin, dill, lime leaf, ground into a thick paste. Served with steamed brown-red rice or white jasmine rice.

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  Gaeng Som (Orange Curry) 18

  A delicious sour curry made without coconut milk or oil. Shredded papaya in a tart yet inviting flavor. A great filling yet no oil option.

Rice and Noodles

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  Pad Thai 17

  Steamed version of the classic Thai dish with kale, tomato and optionally peanut.

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  Clay Pot Glass Noodles 17

  Mung bean noodles, broccoli, celery leaf, black pepper and optionally ginger in a slightly spicy, savory sauce.

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  Pad See U 17

  The only Jain friendly Pad See U in NYC!

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  Pad Kee Mao (Drunken Noodles) 17

  The only Jain friendly Drunken Noodles in NYC!

Additional Notes: