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India Sizzling
Vegetables dipped in seasoned chickpea batter and fried. Can be made vegan.
A must try! Very light, fresh baby spinach battered with chickpea flour and flash-fried. Delicious with tamarind chutney! Can be made vegan.
Can be made vegan
Paper-thin slices of eggplant dusted with flour and fried until crispy. Seasoned with chaat masala and tamarind chutney. Can be made vegan.
Spicy. Fried homemade cheese curds tossed in spicy garlic sauce.
Spicy. Cauliflower florets tossed in the chef's hot garlic sauce. Can be made vegan.
Homemade cheese curd with chickpea batter fried crispy and golden.
Crispy fried marinated cauliflower florets. Can be made vegan.
A fried pastry with a savory potato filling.
Spicy. Cabbage, carrot, and bell pepper dumplings tossed in a spicy Indo-Chinese sauce. Can be made vegan.
Crumbled samosas topped with curried chickpeas, chopped onions, tomatoes, and chutneys.
Spicy. Fried homemade cheese curds tossed in spicy garlic sauce.
Minced chicken blended with spices and finely chopped cilantro then baked in the clay, tandoor, oven.
Chicken on the bone.
Crispy fried, thin slices of tilapia marinated in ginger, garlic, and spices.
Spicy. Batter-fried chicken chunks tossed with bell peppers, onions, and spicy sauce.
Battered prawns dredged in freshly grated coconut and deep-fried.
Roasted and marinated chicken.
Minced chicken blended with spices and finely chopped cilantro then baked in the clay, tandoor, oven.
Smoothly cooked yellow lentils, tempered with garlic, ginger. cumin, onion, and tomato. Served with rice. Can be made vegan.
Soft paneer simmered in a creamy tomato sauce. Simply fantastic!
A variety of lentils and legumes cooked with ginger, garlic, onion, tomatoes, a touch of cream and spices. A popular North Indian dish.
Green peas and paneer cooked in creamy onion sauce flavored with dry fenugreek leaves.
Garbanzo beans braised with chopped onions, tomatoes, cinnamon, ginger, and garlic. Can be made vegan.
Fried cheesy vegetable dumplings in a cashew-based creamy sauce. Garnished with nuts and raisins.
A "dry" preparation of okra sautéed with onion, tomato, and ground spices. Can be made vegan.
A medley of nine vegetables and paneer cooked in a mild, creamy sauce.
Potatoes and cauliflower tossed with onion, tomato, and ground spices. Can be made vegan.
A dry preparation of fresh mushrooms tossed with onions, peppers, tomatoes, and ground spices. Can be made vegan.
Potatoes cooked in creamy tomato sauce with cashew paste and Kashmiri chilis.
Fried baby eggplants in tangy sesame and peanut sauce. Excellent with biryani! Can be made vegan.
Cheese.
Mixed vegetables cooked in a moderately spiced onion and coconut sauce. Can be made vegan
Paneer cooked in a creamy spinach sauce.
Spicy. An authentic South Indian, peppery tomato broth with, mustard seed, garlic, and curry leaves. Can be made vegan.
Creamy Indian style tomato soup.
South Indian lentil chowder.
Peppery lentil soup served with vegetables.
Special house soup made with chicken broth.
Mulligatawny soup with chicken.
Lettuce, sliced onion, lemon, and chilis.
Indian salad of diced cucumber, onion, tomato, carrot, and lettuce seasoned with black pepper, lemon juice, and chaat masala.
Traditional Indian bread baked in the tandoor.
Whole wheat bread baked in the tandoor.
Naan topped with Chopped cilantro and garlic.
Multi-layered whole wheat bread from the tandoor.
Spicy. Naan topped with Chopped cilantro and Thai chilis.
Deep-fried puffed white flour bread.
Naan filled with chopped garlic, onions, and cilantro or grated coconut, cherries, and nuts-sometimes called Peshwari Naan.
A basket of Lachha Paratha, Garlic Naan, and Buttered Naan.
Deep-fried whole wheat puffed bread.
Bhatura served with channa masala
Naan filled with grated Indian cheese.
Two poori served with South Indian mashed potato bhaji.
This thin, whole wheat griddle-fried bread is also called Pulka.
Chicken leg quarters in the chef's blend of herbs and spices broiled in the clay tandoor oven.
Jumbo shrimp marinated in turmeric, mustard oil, fenugreek, and spices.
Tender chicken breast marinated in yogurt and spices broiled in the tandoor.
Pieces of salmon fillet marinated in lemon juice, ginger, garlic, and spices, skewered and broiled in the tandoor.
Cubed chicken breast marinated in saffron, cream, mild spices, ginger, and garlic skewered and broiled in the tandoor.
Tandoor broiled boneless chunks of lamb marinated in papaya juice, ginger, and a homemade blend of spices.
Season fish marinated in a blend of spices and grilled to perfection.
Tikka Masala is the most popular dish served in Indian restaurants all over the globe. The meat is marinated, broiled in the tandoor, and finished in a creamy tomato sauce.
Spicy. Vindaloo is an Indo Portuguese dish. Originally called"Carne de Vin had' Alhols" it is a dish of meat, traditionally lamb, cooked with wine or vinegar and garlic served with diced potatoes in a spicy Goan curry made with ground, whole coriander, red chilis, vinegar.
Korma is Mughlai cuisine and is a very mildly spiced almond and cashew cream sauce.
A kadai, also spelled karahi—pronounced "kar-rai"—is a type of Indian wok. Your choice of meat is cooked in the Kadai with a blend of onions, bell peppers, and a moderate blend of spices.
Saag is a spinach and mustard greens based curry that is eaten in India with rice or bread. The greens are cooked with ginger, garlic, onion, and cream to create a rich sauce.
A specialty from Punjab — meat, peppers, onions, and tomatoes tossed with a thick, sweet, and spicy sauce.
Spicy. A spicy South Indian dish made with chopped onions, tomatoes, and black pepper in a thick, spicy sauce
An especially rich dish for special occasions! Perfectly roasted chicken in a mild, creamy thick gravy with almonds and cashews that was originally served to please Mughal Emperors.
your choice of Chicken or Lamb. Tender meat cooked in a sauce with mint, cilantro, coconut, and spices from the Nilgiri Hills in Southern India.
Another Mughlai classic now popular all over the world. Shredded tandoori chicken braised in a thick, creamy tomato sauce with fenugreek and cilantro.
your choice of Lamb or Mutton. A traditional Kashmiri preparation of lamb or mutton with onions, tomatoes, ginger, cardamom, and ground Kashmiri chili pepper.
A curry from our chef's hometown of Madras made with coconut and a mildly spicy onion and tomato gravy.
A spicy, tangy fish curry flavored with fenugreek seeds, garlic, and spicy red chilis. A typical South Indian meal served with rice.
Spicy. Boneless chicken marinated in yogurt and Andhra garam masala cooked with a homemade curry blend.
A shrimp curry with ground poppy seeds, onions, and chilis from Andhra State on India's eastern coast.
Spicy. An authentic South Indian recipe from Tamil Nadu. Strong black pepper flavor is accented with the chef's secret recipe of a dozen spices.
your choice of Fish or Shrimp. A seafood curry from the Konkan coast of western India. Fish or shrimp is prepared with ground coconut, green chilis, turmeric, and crushed red pepper and tempered with mustard seeds.
Spicy. A semi-dry curry from Andhra, Kodi Roast features seared, marinated chicken served in a thick, spicy gravy.
Savory lentil donuts with ginger, chopped chilis, and cilantro. Served with sambar and coconut chutney. Can be made vegan.
Dosa with a layer of spicy chutney inside. Can be made vegan.
Steamed rice dumpling. Can be made vegan.
A thin dosa-style crêpe made with semolina (sooji) and rice flour spiced with ginger, peppercorns, and chilis. Can be made vegan.
A crispy crêpe made of ground rice and lentils. Served with sambar and coconut chutney. A Masala Dosa is filled with spiced onion mashed potatoes. Can be made vegan.
A thin dosa-style crêpe made with semolina (sooji) and rice flour spiced with ginger, peppercorns, and chilis. Can be made vegan.
A crispy crêpe made of ground rice and lentils. Served with sambar and coconut chutney. A Masala Dosa is filled with spiced onion mashed potatoes. Can be made vegan.
This is a thicker dosa that looks like a pancake. Served with sambar and chutney. Can be made vegan.
Dosa with a layer of spicy chutney inside. Can be made vegan.
Uttapam topped with your choice of green chilis, onion, tomatoes, green peas, carrots, cheese, or a mixture of all the toppings. Can be made vegan.
Mildly spiced Basmati rice with your choice of jeera (whole cumin seeds), vegetables, and peas, or Kashmiri style with fruit and nuts. Can be made vegan.
Basmati rice tossed with freshly grated coconut and tempered with mustard seed and curry leaves. Can be made vegan.
A traditional dish from the Udupi region of Southern India. Rice and lentils cooked with sambar and vegetables. Can be made vegan.
Can be made vegan
Sweet with rose water or salty yogurt drink
Tea made with milk, flavored with spices
Strong, South Indian Coffee made with milk.
Menu for India Sizzling provided by Allmenus.com
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