Note: As the situation of COVID-19 has been rapidly evolving, we have decided to take the proactive step and close our dining room effective Monday, March 16th. We will still offer carry out orders and will do curbside delivery if preferred. Even though this is not forced upon us, we believe in the science of flattening the curve through social distancing. Thank you for the support you have shown us in this short month that we have been open. Rest assured we will be back in full swing as soon as we responsibly can.
One of the Hindi meanings of kinaara is edge. Two lines going in different directions until they meet is the perfect way to explain Ashish’s and Kimberly’s journey on how ended up together and opening Kinaara. Ashish came from Kerala, India, where he started as a chef 16 years ago. From there he worked in five star hotels in Dubai before coming to America. In Omaha he has built his reputation for being the go to chef for authentic and amazing Indian meals, especially his Biryani and South Indian cuisine. He loves eating homemade food, especially fish curry. His favorite thing to do when he is not working is playing cricket. He is one of the best bowlers in Omaha Cricket, which he described as his extended family.
Featuring authentic regional dishes with a modern twist,the menu highlights Indian classics, with a strong
focus on the smoky flavours of ths Tandoori oven and the variety of spices for which india is reowned. Our chefs
present signature dishes including Dahi ke kebab (yogurt kebab) Kinara's version of chicken Makhani,
and an introduction to the four delectable chutneys that present the regions - Bengali tomato - nigella relish,
Konkani pineapple-fennel seed pickle,Punjabi pickled onions and Rajasthani garlic-chilli chutney.Dishes are also
serves in a sharing concept with extensive vegetarian choices.when it comes to our beverages, our menu features
exceptional Indian wines and Craft beers, alongside classic mixology with an Indian flare.
house specials
Butter Chicken (GF)
$16
Tender Morsels of chicken roasted in the clay oven and tossed in a rich creamy tomato cashew sauce; unquestionably North India’s most loved delicacy
Fish Pollichathu
(available only on Friday and Saturday for dinner)
$18.50
The dish which Ashish’s dad always requests him to make. Salmon marinated in chili powder, turmeric, and black pepper wrapped in a banana leaf with pollicha masala and grilled. Served with rice or Kerala paratha. It is one of the most famous dishes in Kerala.