The Pongal Restaurant

Fritters made with gram flour, vegetables and onion.

Hand rolled pastry with potato and green peas.

Cauliflower fritters fried in spicy batter.

Deep fried hot peppers stuffed with homemade peanut masala.

Pooris stuffed with potatoes, moong sprouts, chickpeas and with spicy chilled masala water with mixed spices.

Pooris stuffed with potatoes, moong sprouts, chickpeas and with yogurt with mixed spices.

Marinated cottage cheese baked in clay oven.

Combination of samosa, paneer tikka, cut mirchi and gobi 65. Served four.

Four pieces. Batter fried chicken sauteed in spicy chili sauce.

Spicy batter fried boneless tender chicken.

Pit roasted chicken mildly spiced with cheese flavor.

Minced lamb, aromatic herbs and spices grilled on tandoori skewers.

Combination of reshmi kebab, seekh kebab, chicken 65, shrimp and drums of heaven. Serves four.

Tomato broth flavored with roasted cumin and peppercorns.

Cilantro flavored spicy soup.

Cilantro flavored spicy soup.

Lentil broth with black corn pepper.

Mix of garbanzo and quinoa boiled and mixed with cucumber, tomato and cilantro.

Garden fresh vegetable with champagne vinaigrette dressing.

Chopped red onions, tomato, cucumber, lemon and chaat dressing.

Diced idlis sauteed with onion and spicy powder.

Combination of steamed rice cakes and lentil donut.

Cumin and peppercorns infused with rice and lentil donut.

Fried wheat bread served with chickpeas masala.

Deep fried bread served with chickpeas masala.

Scrambled paratha with aromatic flavors.

Pancake made of rice and lentil.

Crepe with rice and lentil flour.

Crepe with rice and lentil flour.

Crepe with rice and lentil flour.

Crepe with rice and lentil flour.

Crepe with rice and lentil flour.

Crepe with rice and lentil flour.

Crepe with rice and lentil flour.

Crepe with rice and lentil flour.

Crepe with rice and lentil flour.

Crepe with rice and lentil flour.

Traditional Indian bread baked in clay oven.

Traditional Indian bread baked in clay oven.

Traditional Indian bread baked in clay oven.

Traditional Indian bread baked in clay oven.

Traditional Indian bread baked in clay oven.

Traditional Indian bread baked in clay oven.

Combination of garlic naan, Peshwari naan and plain paratha. Traditional Indian bread baked in clay oven.

Layered whole wheat bread.

Layered whole wheat bread.

Layered whole wheat bread.

Layered whole wheat bread.

Marinated cottage cheese baked in clay oven. Served with rice and tikka masala sauce.

Cubes of chicken breast grilled to perfection. Served with rice and tikka masala sauce.

Chicken roasted with aromatic spices. Served with rice and tikka masala sauce.

Pepper flavored prawns. Served with rice and tikka masala sauce.

Combination of tandoor chicken, chicken tikka, lamb roast, lamb chops and prawns. Served with rice and tikka masala sauce.

Homemade cottage cheese dipped in creamy tomato sauce.

Sauteed vegetables in Chettinad sauce.

Baby eggplant sauteed in sesame and peanut flavored sauce.

Stir fried long hot peppers in sesame and peanut flavored sauce.

Hyderabadi style dry masala with exotic spices.

Cooked in spices from hillside Coorg district spices.

Northern Pakistan style cooking.

Okra in dark red and fiery tangy sauce.

Roasted and crushed spices with peppers and onions.

Choice of South Indian (coconut based) or North Indian (cream based).

Simmered spinach with spices.

Boiled yellow lentil tempered with cumin and garlic.

Slow cooked selection of lentils enhanced with butter.

Spiced chickpeas (garbanzo) in ginger infused onion and tomato sauce.

Green peas and fenugreek leaves simmered in a mild creamy sauce.

Potato and cauliflower stewed with cumin, ginger and tomato.

Chicken kebab in bay leaf flavored creamy tomato sauce.

Simmered spinach with spices.

Boneless chicken in Chettinad sauce.

Pan sauteed chicken flavored with house spices.

Hyderabadi style dry masala with exotic spices.

Roasted and crushed spices with peppers and onions.

Chicken cooked in spices from the hillside Coorg region.

Chicken cooked in spicy sauce made of red chilies, spices and vinegar.

Choice of South Indian (coconut based) or North Indian (cream based).

Chicken stewed in mango sauce.

Grilled tilapia marinated with mustard oil, lemon juice and spices and flavored with curry leaves.

Fish pieces cooked in tamarind based sauce.

Tilapia fish simmered in tamarind base gravy with aromatic spices.

Cooked in spices from hillside Coorg region.

Cooked in dark red and fiery tangy sauce.

Fresh shrimp cooked in ground masala and hot sauce.

Hyderabadi style dry masala with exotic spices.

Malabar cuisine cooked in coconut gravy with hillside spices.

Cooked in spicy sauce made of red chilies, spices and vinegar.

Northern Pakistan style cooking.

Roasted and crushed spices with peppers and onions.

Shrimp cooked in own juice with spices.

Tender goat meat (with bones) sauteed with curry leaves and spices.

Tender goat meat (with bone) simmered in a sealed pot with aromatic spices.

Cooked in coconut gravy and hillside spices from Malabar region.

Cooked in spices from hillside Coorg region.

Cooked in spicy sauce made of red chilies, spices and vinegar.

Roasted and crushed spices with peppers and onions.

Lamb cooked in own juice with spices.

Choice of South Indian (coconut based) or North Indian (cream based).

Simmered spinach with spices.

Traditional Kashmiri lamb curry with tomato and Kashmiri chili.

Stir fried in sweet and spicy sauce, served dry or with gravy.

Stir fried in sweet and spicy sauce, served dry or with gravy.

Stir fried in sweet and spicy sauce, served dry or with gravy.

Stir fried with fusion chili sauce and served dry.

Stir fried with fusion chili sauce and served dry.

Stir fried with fusion chili sauce and served dry.