Meesha

Name: Meesha
Address: 127 North 36th Street, Seattle, WA, 98103, US
Telephone: (206) 632-0135

Contemporary Indian

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127 North 36th Street, Seattle, WA 98103
(206) 632-0135
Last verified: August 2026
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Dining room at Meesha, with tables on a concrete floor, a bar at the back and windows onto the street

Aloo, gobi, bhindi, baingan, matar: The vegetable vocabulary of a North Indian menu: aloo is potato, gobi cauliflower, bhindi okra, baingan eggplant (bharta is roasted and mashed), matar peas, jeera cumin. Malai kofta are dumplings of paneer and potato in a creamy gravy. "Aloo gobi" is potato and cauliflower; "matar paneer" peas and paneer, and so on. The name is the recipe. On this menu as: Andhra Gobhi · Chenna Matar Tikki · Coastal Gobi.
Paneer: Fresh, unaged cheese made by curdling hot milk with lemon or vinegar and pressing the curds into a firm block. It does not melt, so it can be grilled (tikka), fried, or simmered in gravies, and it is the standard vegetarian protein on North Indian menus. On this menu as: Methi Paneer · Chenna Matar Tikki · Paneer Do Pyaza.
Dal: Lentils, and the soupy stew made from them. Dal tadka is yellow lentils finished with a tempering (tadka) of spices sizzled in ghee; dal makhani is black lentils and kidney beans simmered overnight with butter and cream; sambar is the sour, tamarind-and-vegetable lentil stew of the south, served with dosa and idli. On this menu as: Dal Tadka · Bukhara Dal.
Goan & Malabar coastal curries: The west coast cooks with coconut, tamarind, kokum and fresh fish. Goan xacuti is a roasted-coconut-and-spice curry; cafreal is a green herb-and-chili marinade for chicken; Kerala's fish moilee is a gentle coconut-milk stew with turmeric and curry leaves, while the region's red fish curries use kokum or tamarind for sourness. On this menu as: Goan Prawns · Alleppey Fish Curry.
Bhuna, dopiaza & do pyaza: Menu styles you will see repeated across proteins. Bhuna is a thick, dry, deeply reduced masala; dopiaza uses "two onions", cooked in two stages; pasanda is creamy with almonds; dhansak (Parsi) combines lentils, vegetables and a sweet-sour note; achari uses pickling spices; methi means fenugreek leaf; balti is the Birmingham-born fast, wok-cooked style served in the steel bowl it was cooked in. On this menu as: Methi Paneer · Paneer Do Pyaza.
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: Tandoor & Tavern Platter · Tandoori Prawns.

How these dishes compare

Daltypically $11.99 across 356 menus
Naantypically $3.99 across 352 menus
Butter chicken (murgh makhani)typically $16 across 336 menus
Tandooritypically $16.95 across 315 menus
Pakora & bhajitypically $8 across 291 menus
Chaattypically $9 across 281 menus
Bhuna, dopiaza & do pyazatypically $16.99 across 165 menus
Chops & lamb chopstypically $28.99 across 163 menus

Meesha on our other sites

CurryMenusIndian menus, with a glossary of Indian dishes

Meesha

Menu

Starter Platters

Starters

Mains (with Ghee Rice)

Meesha's Specials

Sides

Desserts

How these dishes compare

Meesha on our other sites

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