India Gate Restaurant

Mango blend with yogurt.

Indian tea leaves boiled with milk, ginger and cardamom.

Indian traditional coffee with milk.

Fresh lettuce, cucumber, tomato and carrot side with raitha.

A traditional south Indian spiced lentil essence soup.

South Indian mild spiced lentils and hot soup.

Two delicately spiced thin lentil wafer.

Two crispy turnovers filled with spiced potatoes and green peas.

Chopped onion fritter with mild spice and herbs.

Cauliflower tossed in spicy Manchurian sauce.

Chickpeas with tangy spices.

Mix of puffed rice, Indian noodles topped with onion and tomato.

Two steamed lentil and rice mix cakes with sambar and chutney.

Two fried lentil flour donuts.

One idly and 1 vadai.

Two iddly soaked in sambar.

Two vadai soaked in sambar.

Two iddly soaked in rasam.

Two vadai soaked in rasam.

Two crispy turnovers filled with mild spiced ground chicken.

Chicken seasoned with mild spices and deep fried.

Five pieces. Chicken marinated in a blend of yogurt, ginger and garlic.

Delectable bite size chinks of boneless chicken seasoned in a rich blend of masala and fresh lemon juice.

Indian bread baked in tandoor.

Whole wheat rustic bread baked in tandoor.

Two pieces. Flaky milti-layered bread made on a flat grill.

Whole wheat bread stuffed with mashed potato and cilantro.

Bread stuffed with mild spiced green peas.

Indian bread baked in tandoor with garlic.

Boneless chicken simmered in a tomato and onion gravy with a blend of aromatic spices. Served with basmati rice. Spicy.

Chicken cooked with pepper, onion and cilantro. Served with basmati rice.

Tender pieces of chicken in an onion and tomato sauce with a touch of ginger and chili cooked in a pan called kadai. Served with basmati rice.

Chicken and potatoes in silky curry sauce. Hot and sour. Served with basmati rice.

Chicken sauteed with spices in spinach. A classic chicken dish. Served with basmati rice.

Tender white chicken half roasted in tandoor, cooked to perfection in chef's special velvety sauce. Served with basmati rice.

Half roasted tender tandoor chicken cooked with butter in a velvety sauce. Served with basmati rice.

Chunks of chicken sauteed in hot peppers, onion and tomatoes. Served with basmati rice.

Served with basmati rice.

Lamb cooked with fresh spinach and mild spices. Served with basmati rice.

Lamb and potatoes in silky curry sauce. Hot and sour. Served with basmati rice.

Succulent pieces of lamb slowly cooked with almonds in a rich and creamy sauce. Served with basmati rice. Spicy.

Juicy chunks of young mutton on the bone simmered until tender in piquant gravy. Served with basmati rice. Spicy.

Dry mutton curry with mild spices in Chennai style. Served with basmati rice.

Masala marinated shrimp flavored with chef's special blend of spices. Served with basmati rice. Spicy.

Spinach cooked with home made cheese and spices. Served with basmati rice. Vegetarian.

Home made cheese coquettes in tangy tomato and cream sauce. Served with basmati rice. Vegetarian.

Mixed vegetables, nuts and mild spices in a creamy sauce. Served with basmati rice. Vegetarian.

Steamed lentil cooked with onion, pepper and mustard seed. Served with basmati rice. Vegetarian.

Chunks of paneer sauteed in hot peppers, onion and tomatoes. Served with basmati rice. Vegetarian.

Chickpeas with spices, onion, tomato and cilantro. Served with basmati rice. Vegetarian.

Cauliflower gently cooked in a creamy sauce and cilantro. Served with basmati rice. Vegetarian.

Fresh okra sauteed with onions, tomatoes, blended in herbs and spices. Served with basmati rice. Vegetarian.

Potato cooked with mild spiced spinach. Served with basmati rice. Vegetarian.

Potato cubes and cauliflower cooked with mild spices. Served with basmati rice. Vegetarian.

Chickpeas in a mild spiced spinach. Served with basmati rice. Vegetarian.

Homemade cheese cubes cooked in a rich creamy sauce. Served with basmati rice. Vegetarian.

Onion, tomato, cheese, cubes, capcicum in a creamy sauce. Served with basmati rice. Vegetarian.

Steamed basmati rice.

Sprinkled lemon rice cooked with curry leaf, lentils and mild spice.

Steamed basmati rice stirred with seasoned and mild spiced yogurt.

Rice cooked with vegetables and lentils.

Rice cooked with sambar, butter and herbs.

Rice cooked with sambar, butter and herbs.

Spice free crepe made of rice and lentil flour. Served with sambar and fresh coconut chutney. Vegetarian.

Rolled butter crepe. Served with sambar and fresh coconut chutney. Vegetarian.

Spicy crepe. Served with sambar and fresh coconut chutney. Vegetarian.

Cream of wheat and rice flour crepe with cilantro. Served with sambar and fresh coconut chutney. Vegetarian.

Cream of wheat and rice flour crepe with chopped onion and cilantro. Served with sambar and fresh coconut chutney. Vegetarian.

Rice and lentil flour pancake. Served with sambar and fresh coconut chutney. Vegetarian.

Served with sambar and fresh coconut chutney. Vegetarian.

Served with sambar and fresh coconut chutney. Vegetarian.

Served with sambar and fresh coconut chutney. Vegetarian.

Served with sambar and fresh coconut chutney. Vegetarian.

Medium bowl of pongal, 1 medhu vada and a mini cup of rava kesari. Served with sambar and chutney.

1 idly, 1 medhu vada, golden, crispy, fried lentil doughnut, mini uthappam and a medium masala dosa. Served with sambar, 2 types of chutney, idly podi and 1 piece of gulab jamun.

1 idly, 1 medhu vada, 1 pesarat uthappam and a medium mysore masala dosa. Served with sambar, 2 types of chutney, idly podi and a mini cup of rava kesari.

Rasam, thayir sadam, lemon rice and vegetable korma. Served with banana chips, pickle and 1 dessert.

Medium bowl of paneer tikka masala, bowl of potato masala, bowl of vegetable biriyani and 2 poori. Served with cucumber raita, pickle and 1 dessert.

Yogurt with diced carrot, onion, cilantro and cucumber.

Lemon or mango Indian spicy pickle.

Mango in a sweet and sour syrup.

Special south Indian spicy powder in oil.

4 pieces.

Rice pudding.

Vermicelli payasam.

Two pieces. Golden fried cheese balls served in sugar syrup.