Pakeezah

Name: Pakeezah
Address: 14 N Church Avenue, Bozeman, MT, 59715, US
Telephone: (406) 404-1800
Price range: $$

North Indian$$

Call Directions Website

Daily 11am–9:30pm; lunch buffet 11am–2:30pm

14 N Church Avenue, Bozeman, MT 59715
(406) 404-1800
Last verified: October 2026
Report an issue with this listing

Tandoori chicken garnished with cilantro, served with mint and tamarind chutneys and a mango lassi at Pakeezah in Bozeman

Naan: A leavened, teardrop-shaped bread slapped onto the wall of the tandoor, blistered and brushed with butter or ghee. Garlic, butter and cheese naan are standard; keema naan is stuffed with spiced mince, peshwari with coconut and dried fruit. Kulcha is the flakier, often stuffed (potato, onion, paneer) Punjabi relative. On this menu as: Naan-e-Khaas (Breads) · Garlic Naan · Butter Naan.
Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Biryani · Awadhi Murgh Biryani · Barelvi Lamb Biryani.
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: Nazakat-e-Tandoor (Clay Oven Baked) · Tandoori Shrimp · Tandoori Mixed Grill.
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: Navrattan Korma · Chicken Korma · Lamb Korma.
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: Murgh Tikka Kabab · Murgh Tikka Masala · Fish Tikka Masala.
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: Murgh Tikka Masala · Fish Tikka Masala.

How these dishes compare

Tikkatypically $15 across 366 menus
Biryanitypically $16 across 345 menus
Daltypically $11.99 across 344 menus
Naantypically $3.99 across 337 menus
Samosatypically $6.99 across 337 menus
Butter chicken (murgh makhani)typically $16 across 318 menus
Tandooritypically $11.97 across 316 menus
Saag & palaktypically $15.95 across 309 menus

Pakeezah on our other sites

menuzrrestaurant menus of every cuisine

Pakeezah

Menu

Shuruaat (Starters)

Nazakat-e-Tandoor (Clay Oven Baked)

Biryani

Sabz Baag Se (Vegetarian)

Murgh Ke Khaane (Chicken)

Gosht Ke Khaane (Lamb & Goat)

Samunder Se (Seafood)

Naan-e-Khaas (Breads)

How these dishes compare

Pakeezah on our other sites