Exotic India

Name: Exotic India
Address: 725 Mormon Trek Blvd, Iowa City, IA, 52246, US
Telephone: (319) 354-4710

Indian

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Tue–Sun 11:15am–2:25pm & 5pm–9:30pm; Mon closed

725 Mormon Trek Blvd, Iowa City, IA 52246
(319) 354-4710
Last verified: November 2026
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Chicken Tikka Masala
$15.49
Butter Chicken
$15.49
Tandoori Chicken
Whole chicken; price varies by portion
$13.00+
Lamb Korma
$16.99
Lamb Biryani
$17.49
Samosa
$5.99
Pakora
The current menu has no plain "Pakora"; only named variants (Aloo, Cauliflower, Vegetable, Paneer, Chicken, Fish Pakora, $5.49–$9.49), so no single price was used
Naan
$3.99
Gulab Jamun
$4.49
Masala Chai
Not found by this name on the current menu; the closest match, "Chai Tea" ($3.99), was not used since the name doesn't match

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Garam masala: "Masala" simply means a spice blend, or the sauce built on one. Garam masala ("warm blend") is the finishing mix of cardamom, cinnamon, clove, cumin, black pepper and other whole spices toasted and ground, added at the end of cooking for aroma rather than heat. Every region and household has its own proportions. On this menu as: Chicken Tikka Masala · Masala Chai.
Tikka masala: Chunks of tandoor-grilled marinated chicken (tikka) simmered in a creamy, mildly spiced tomato gravy. Almost certainly invented in Britain's Punjabi restaurants rather than in India, and now the most-ordered dish on Indian menus in the English-speaking world. On this menu as: Chicken Tikka Masala.
Butter chicken (murgh makhani): Tandoori chicken finished in a silky sauce of puréed tomato, butter, cream and a little fenugreek, sweeter and gentler than tikka masala. Invented at Moti Mahal in Delhi in the 1950s as a way to use leftover tandoori chicken. "Makhani" (buttery) on any dish, including dal makhani, promises the same rich treatment. On this menu as: Butter Chicken.
Korma: A Mughal court braise: meat or vegetables cooked slowly in a pale, rich sauce of yogurt, cream and ground nuts (cashew or almond), scented with cardamom and saffron. Mild on most restaurant menus; navratan ("nine jewels") korma is the vegetable-and-fruit version. On this menu as: Lamb Korma.
Tandoori: Cooked in a tandoor, a deep, charcoal- or gas-fired clay oven that reaches very high heat. Tandoori chicken is bone-in pieces marinated in yogurt, lemon, ginger-garlic and spices (the red color is mostly Kashmiri chili or food coloring), skewered and roasted until charred. Naan is slapped onto the same oven's walls. On this menu as: Tandoori Chicken.
Tikka: Boneless cubes marinated and grilled on skewers in the tandoor. Chicken tikka is the yogurt-and-spice version; malai tikka is marinated in cream and cheese for a mild, silky result; hariyali is a green marinade of mint, cilantro and spinach; paneer tikka is the vegetarian standard, often with peppers and onion on the skewer. On this menu as: Chicken Tikka Masala.

How these dishes compare

Tikkatypically $15.72 across 413 menus
Biryanitypically $16 across 389 menus
Samosatypically $6.99 across 381 menus
Naantypically $3.99 across 379 menus
Butter chicken (murgh makhani)typically $16 across 362 menus
Tikka masalatypically $16.99 across 340 menus
Tandooritypically $16.95 across 339 menus
Pakora & bhajitypically $8 across 307 menus

Exotic India on our other sites

CurryMenusIndian menus, with a glossary of Indian dishes

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