Crunchy samosa(Stuffed with Potato and Vegetables) is served with chickpea curry (chole), Mint and Tamarind(Sweet and Tangy) chutneys!

Cauliflower florets are batter fried until crisp.

Cauliflower florets is batter fried until crisp and then sautéed with Andhra style flavory sauce.

Cauliflower florets batter fried and then sautéed with Schezwan sauce.

Boneless Chicken batter fried until crispy.

Boneless chicken is batter fried until crisp and then sautéed with Andhra style flavory sauce.

Boneless Chicken batter fried until crisp and then sautéed with Schezwan sauce.

Crispy Chicken Lollipop is a popular starter recipe made by deep frying chicken lollipops marinated with ginger, garlic, soya sauce, red chili sauces and homemade chef's special sauces.

Curryleaf Chicken Fry is a special recipe made with Curry leaves powder and a punch of different Indian Spices.

Pepper chicken is a delicious, aromatic, hot & spicy side dish in South Indian part.

Fiery, Buttery appetizer straight from the south.

Golden-fried paneer in royal masala - crispy outside soft inside

Spicy cauliflower tossed in signature andhra style podi - a vegetarian fire cracker!

Mint & coriander-marinated chicken bursting with herby goodness

Vegetable Chettinadu curry is a mixture of assorted spices, an aromatic curry base of cashews and coconut milk. Comes with a side of Rice . Note: Contains Nuts

Classic Indian dish with a creamy tomato-based sauce and luscious cubes of paneer dunked in it. Comes with a side of Rice. Note: Contais Dairy

Served with a side of Rice

Served with side of Rice.

Comes with a side of Rice

Chana masala is a popular Indian dish made with chickpeas in an onion tomato gravy. It goes great as a side with rice

Rich Aromatic gravy full of tradition

Spicy goan style delight for heat lovers

Tomato dhal is a comforting lentil stew featuring the tangy sweetness of tomatoes, simmered with aromatic spices until it reaches a thick, creamy consistency.

Dal tadka is a staple North Indian dish of creamy, spiced lentils that gets its signature flavor from a fragrant final tempering, or tadka, of spices sizzled in hot oil or ghee. The dish is a popular and comforting meal, often served with rice or flatbread.

Aloo Gobi is a classic vegetarian dish from the Indian subcontinent, consisting of potatoes (aloo) and cauliflower (Gobi) cooked with fragrant spices. A staple of North Indian cuisine

Saag paneer is a North Indian vegetarian dish consisting of a creamy purée of leafy green vegetables (saag) and cubes of Indian cottage cheese (paneer) cooked with aromatic spices like garlic, ginger, and onions. The dish is rich, savory, and often served with rice or Indian breads like naan, acting as either a side dish or a hearty main course

Saag aloo is a traditional North Indian vegetarian dish made with tender potatoes (aloo) and leafy greens (saag), most often spinach. This flavorful and comforting curry is prepared by sautéing the potatoes and greens with aromatic Indian spices.

Saag chana (also known as chana saag or chana palak) is a vegetarian Indian curry made from chickpeas (chana) and leafy greens (saag), typically spinach (palak). The dish is hearty, flavorful, and often vegan, making it a popular and comforting meal.

Kadai veg is a flavorful and aromatic North Indian curry made with a medley of vegetables and paneer in a rich, onion-tomato-based gravy. The signature restaurant-style flavor comes from a special freshly ground spice blend known as kadai masala.

Vegetable korma, or veg kurma, is a rich and creamy Indian curry featuring mixed vegetables braised in a flavorful, aromatic sauce. The dish is mild rather than spicy, with a complex flavor profile developed from a blend of spices and a velvety base of nuts, yogurt, or coconut.

Paneer Chettinad is a spicy and aromatic South Indian curry featuring tender cubes of paneer (Indian cottage cheese) in a rich, flavorful gravy. The dish is defined by its freshly ground Chettinad masala, which typically includes a variety of roasted whole spices such as black peppercorns, fennel seeds, red chilies, cumin, cinnamon, cloves, and star anise

Methi mutter, more formally known as Methi Matar Malai, is a rich and creamy North Indian curry that is very popular in restaurants and households, especially during the winter season. It is known for its harmony of flavors and velvety texture.

Matar paneer is a popular North Indian vegetarian dish consisting of tender cubes of paneer (Indian cottage cheese) and green peas (matar) in a spiced, creamy, and flavorful gravy. The dish is a staple of Punjabi cuisine and is often enjoyed as a hearty meal with Indian flatbreads like naan or roti, or with rice.

Gongura veg curry is a popular, flavorful dish from the Andhra and Telangana regions of Southern India, distinguished by its tangy and sour taste. The key ingredient is gongura, also known as red sorrel leaves, which impart a tart flavor that sets the curry apart from other vegetable dishes. The red-stemmed variety of the plant is especially prized for its stronger sourness.

Gongura paneer is a South Indian curry featuring tender cubes of paneer (Indian cottage cheese) cooked in a tangy, spicy gravy made from fresh gongura leaves. The distinct sourness of the gongura (also known as sorrel or red sorrel leaves) sets this dish apart from other leafy-green curries like palak paneer.

Gutti vankaya curry is a classic South Indian dish from Andhra Pradesh, featuring small, tender eggplants (brinjals) that are stuffed with a flavorful and spicy masala and cooked in a tangy, aromatic gravy. The name "gutti vankaya" literally translates to "stuffed eggplant".

Saag chicken is a classic Indian curry where tender chicken pieces are cooked in a thick, creamy, and spicy sauce made from a mixture of pureed leafy greens, primarily spinach (saag), and a blend of fragrant spices like garam masala, cumin, and turmeric

Saag goat curry, or saag gosht, is a rich and earthy North Indian and Pakistani stew featuring slow-cooked goat meat in a velvety, spiced purée of leafy green vegetables.

Kadai goat curry, also known as karahi gosht or kadai mutton, is a flavorful and aromatic South Asian dish featuring tender goat meat cooked in a thick, spiced gravy.

Chicken Korma is a rich, creamy, and mildly spiced Indian curry dish featuring tender chicken cooked in a luxurious sauce made from yogurt or cream, ground nuts (like almonds or cashews), and a blend of aromatic spices such as cardamom, cumin, and coriander.

Goat korma is a rich and decadent curry featuring tender goat meat simmered in a thick, aromatic, and creamy sauce. Originating from the royal Mughal kitchens of South Asia

Chettinad goat curry, or Chettinad mutton kulambu, is a fiery and aromatic South Indian dish known for its bold flavors and complex, freshly ground spice blend.

Gongura goat curry is a spicy and tangy dish from the Andhra Pradesh region of southern India. It features succulent pieces of goat meat cooked with gongura leaves, also known as sorrel leaves.

Chicken Mughlai is a rich, creamy, and aromatic Northern Indian curry dish with roots in the royal kitchens of the Mughal Empire. The luxurious preparation involves tender chicken simmered in a thick, velvety gravy made with a nut-based paste and a blend of fragrant spices.

Goat Mughlai curry is a rich, aromatic, and creamy stew with tender pieces of bone-in goat meat slow-cooked in a complex, mildly spiced yogurt and nut-based gravy. As a staple of North Indian cuisine, it is a flavorful and hearty meal fit for celebrations.

Chicken vindaloo is a popular Indian curry known for its intensely spicy and tangy flavors, which are imparted by a unique blend of vinegar, garlic, and hot red chiles. It originated in the Goa region of India, influenced by a Portuguese dish, and is now a staple of Indian restaurants worldwide.

Andhra chicken curry, or Kodi Kura, is a fiery, spicy, and richly flavored chicken curry from the state of Andhra Pradesh, India, known for its signature use of ground red chilies and fresh spices like coriander and cumin. The gravy often includes tomatoes, ginger-garlic paste, and a creamy element from poppy seeds, coconut, or cashew/peanut paste, resulting in a bold, aromatic dish that balances intense heat with complex, layered flavors.

Andhra goat curry is a fiery and intensely flavored dish from the Andhra Pradesh region of India, known for its liberal use of hot chilies and strong spices. It is typically made with bone-in goat meat (often called mutton in Indian cuisine) that is slow-cooked until it becomes incredibly tender and succulent.

Egg curry, also known as Anda Curry, is a comforting and flavorful Indian dish featuring hard-boiled eggs simmered in a spiced onion and tomato-based gravy.

Egg Masala Curry is a popular and flavorful North Indian dish featuring hard-boiled eggs simmered in a spicy, aromatic gravy made from a base of onions and tomatoes, along with a blend of fragrant whole and ground spices

Nellore chepala pulusu is a traditional, fiery, and tangy fish curry from the coastal Andhra region of India. It is known for its distinct blend of spices and sourness, created by cooking fish in a rich, tamarind-based gravy.

Malabar fish curry is a creamy, spicy, and tangy South Indian dish from Kerala's Malabar coast, characterized by its flavorful coconut-based gravy, tamarind for sourness, and aromatic spices like curry leaves and mustard seeds. It uses fresh fish, which can be a variety of types, simmered in this rich, thick sauce and is traditionally served with steamed rice or appams.

A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavored with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom.

A soft thick south Indian pan cake made with fermented rice and lentil batter, served hot with chutney and sambar.

Rice crepe.

Rice crepe.

Rice crepe. Comes with onions, tomatoes and cilantro.

Rice crepe. Comes with onions, tomatoes and cilantro.

Rice crepe. Comes with onions, tomatoes and cilantro.

Rice crepe. Comes with onions, tomatoes and cilantro.

Rice crepe. Comes with onions, tomatoes and cilantro.

Rice crepe. Comes with onions, tomatoes and cilantro.

Two pieces.

Flaky paratha.

Flaky parotta - goes good with Kadai Chicken, Chicken Chetinadu, Gongura chicken.

Choice of Magic Masala or Naughty Tomato

Two pieces.

Three pieces.

Indian pudding made with fresh carrots, milk, sugar, ghee & nuts.

Chef Special South Indian Dessert made with fried bread slices soaked in hot milk. Added with spices, cashew nut and ghee. Note: Contains Dairy and Cashewnut

Mango lassi is a delicious creamy drink with mango, yogurt, milk, a little sugar. It's cool and refreshing on a hot day!

Badam Milk is an Indian milk beverage flavored with ground almonds, cardamom & saffron.

Cooling and refreshing rose milk made with Rose syrup, Milk and Sugar.

Plain lassi is a creamy, refreshing, yogurt-based beverage from India, traditionally flavored with sugar.

A tortilla folded over a filling of shredded cheese, Lettuce, Onion, Tomato, Cilantro vegetables, cooked on a griddle and served with house special Tikka Sauce(creamy Tomato).

A tortilla folded over a filling of shredded cheese, Lettuce, Onion, Tomato, Cilantro and Paneer(Indian cheese), cooked on a griddle and served with house special Tikka Sauce(creamy Tomato).

A tortilla folded over a filling of shredded cheese, Lettuce, Onion, Tomato, Cilantro and Chicken Tikka, cooked on a griddle and served with house special Tikka Sauce(creamy Tomato).

A tortilla folded over a filling of shredded cheese, Lettuce, Onion, Tomato, Cilantro and Malai Chicken, cooked on a griddle and served with house special Tikka Sauce(creamy Tomato).

A tortilla folded over a filling of shredded cheese, vegetables and Crunchy Fish, cooked on a griddle and served with house special Tikka Sauce(creamy Tomato).

a tortilla folded over a filling of shredded cheese and cooked on a griddle and served with house special Tikka Sauce(creamy Tomato).