Spring chicken marinated with ginger, garlic and fried for a lovely taste.

Chicken lollipops batter fried and tossed.

Fried chicken sauteed with onions, bell peppers and chilies, Indo-Chinese style.

Fried fish sauteed with onions, bell peppers and chilies, Indo-Chinese style.

Spicy mutton pieces coats well with flavored Indian masala.

Boneless chicken deep fried, sauteed to make it juicy with kaarampodi and some herbs and spices. Spicy.

Roasted boneless leg of lamb seasoned with rosemary, lemon juice, Dijon mustard and garlic.

Fish fillet marinated with authentic Indian spices and cooked on the grill.

Dry. Chunks of chicken cooked with crushed pepper com flavored with authentic spices.

Creamy corn kernals simmered in minced vegetables.

Creamy corn kernals simmered in minced chicken.

Potato fritters blended with Indian spices and deep fried.

Indian spiced potato patties topped with garbanzo beans, tamarind chutney.

A deep fried vada made out of blended white lentils and soaked in sweet tangy fresh yogurt.

Mixed vegetables cooked with speical pav bhaji masala.

Veg samosa mashed and topped with garbanzo, tamarind chutney.

Triangular pastry filled with spiced hash potatoes and green peas.

Boneless chicken is coated in the spicy marination of yogurt and then grilled in the oven.

Chicken breast marinated with spices and yogurt and grilled in our clay oven.

Minced lamb blended with spices, herbs, and skewered in tandoor.

Chicken leg quarter marinated in yogurt, herbs, spices and cooked in clay oven.

Ulavacharu biryani - chicken with bone. Meat cooked with tamarind, mint, special ulavalu (horse gram) mix other traditional Indian spices and herbs and layered with spiced rice.

Marinated, fried chicken (boneless) pieces cooked in authentic homemade sauce and added to rice, served with onions, lemon and boiled egg.

Ulavacharu biryani - goat with bone. Meat cooked with tamarind, mint, special ulavalu (horse gram) mix other traditional Indian spices and herbs and layered with spiced rice.

Potatoes and cauliflower tossed with cumin, onion and tomato masala.

Bhindi (okra) fried with aromatic spices, onions and herbs.

Bhindi (okra) cooked with aromatic spices, onions, tomato and herbs.

Chick peas (garbanzo beans) cooked with onions, tomatoes and special Indian spices. Vegetarian.

Lentils cooked with onions, tomatoes, butter and special Indian spices. Vegetarian.

Cottage cheese cooked in bell peppers, onion, and tomato sauce.

Cottage cheese dumplings blended with dry nuts, herbs, cooked in cashew creamy sauce.

Cottage cheese cooked in tomato, butter and cream sauce with green peas.

Mixed vegetables cooked with special blend of spices.

Cottage cheese cooked in creamy butter sauce.

Cottage cheese cooked in creamy spinach sauce.

Diced paneer cooked in creamy onion sauce. Vegetarian.

A set of oil fried, medium sized wheat bread with a light and puffy texture served with a side of channa masala.

Steamed cakes made with rice and lentil batter served with sambar and chutneys. Vegetarian.

1 rice cake and 1 lentil donut served with sambar and chutneys.

Deep fried donuts made with lentil flour served with sambar and chutneys.

A set of oil fried, medium sized wheat bread with a light and puffy texture served with a side of potato masala.

Steamed rice cakes served in a bowl of sambar.

Fried lentil donuts served in a bowl of sambar.

Stuffed with mashed potato and other spices. A traditional south Indian thin and crispy crepe made with rice and lentil batter. Served with sambar, tomato chutney and coconut or peanut chutney.

Applied with traditional andhra spicy paste. A traditional south Indian thin and crispy crepe made with rice and lentil batter. Served with sambar, tomato chutney and coconut or peanut chutney. Spicy.

Topped with special andhra spicy paste and onions. A traditional south Indian thin and crispy crepe made with rice and lentil batter. Served with sambar, tomato chutney and coconut or peanut chutney. Spicy.

Stuffed with sauteed chicken pieces and onions then rolled. A traditional south Indian thin and crispy crepe made with rice and lentil batter. Served with sambar, tomato chutney and coconut or peanut chutney.

Eggs are applied to the dosa with cilantro and other spices. A traditional south Indian thin and crispy crepe made with rice and lentil batter. Served with sambar, tomato chutney and coconut or peanut chutney.

A traditional South Indian thin and crispy crepe made with rice and lentil batter. Served with sambar, tomato chutney and coconut chutney.

Stuffed with mashed potato and other spices. A traditional south Indian thin and crispy crepe made with rice and lentil batter. Served with sambar, tomato chutney and coconut or peanut chutney.

Applied with a paste of authentic Indian spice, with mashed potato stuffing mix. A traditional south Indian thin and crispy crepe made with rice and lentil batter. Served with sambar, tomato chutney and coconut or peanut chutney.

Crepe applied with mysore paste stuffed with mashed potato, onions, tomatoes and rolled. A traditional south Indian thin and crispy crepe made with rice and lentil batter. Served with sambar, tomato chutney and coconut or peanut chutney.

Stuffed with onion, mashed potato and other spices. A traditional south Indian thin and crispy crepe made with rice and lentil batter. Served with sambar, tomato chutney and coconut or peanut chutney.

A traditional south Indian thin and crispy crepe made with rice and lentil batter. Served with sambar, tomato chutney and coconut or peanut chutney.

Thin and crispy crepe made with semolina, rice and lentil batter, with potato and onion stuffing. A traditional south Indian thin and crispy crepe made with rice and lentil batter. Served with sambar, tomato chutney and coconut or peanut chutney.

Stuffed with mashed potato mix and shredded Indian cheese then rolled. A traditional south Indian thin and crispy crepe made with rice and lentil batter. Served with sambar, tomato chutney and coconut or peanut chutney.

A traditional South Indian thin and crispy crepe made with rice and lentil batter. Served with sambar, tomato chutney and coconut chutney.

A traditional south Indian thin and crispy crepe made with rice and lentil batter. Served with sambar, tomato chutney and coconut or peanut chutney.

A crepe made with rava, rice flour and maida along with semolina (cream of wheat) batter and spices. Served with sambar, tomato chutney and coconut chutney.

Thin and crispy crepe made with semolina, rice and lentil batter, with potato. A traditional south Indian thin and crispy crepe made with rice and lentil batter. Served with sambar, tomato chutney and coconut or peanut chutney.

Soft non-crispy crepe made with rice and lentil batter. Served with sambar, tomato chutney and coconut chutney.

Stuffed with mashed potato mix and veggies then rolled. Served with sambar, tomato chutney and coconut chutney.

Any 3 toppings. A traditional south Indian thin and crispy crepe made with rice and lentil batter. Served with sambar, tomato chutney and coconut or peanut chutney.

Cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as vegetables.

Cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as chicken and vegetables.

Cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs and vegetables.

Cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as shrimp and vegetables.

A thin crispy rice and lentil crepe made into a cone shape. With or without cheese.

Traditional south Indian thick pancake with mozzarella cheese topping.

Steamed mini cakes made with rice and lentil batter served with sambar and chutneys.