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Peacock Indian Restaurant
Curry, naan, lentil, rice.
Curry, naan, lentil, rice.
Curry, naan, lentil, rice.
Curry, naan, lentil, rice.
Curry, naan, lentil, rice.
Curry, naan, lentil, rice.
Curry, naan, lentil, rice.
Curry, naan, lentil, rice.
Cut babycorn tossed in manchurian sauce with diced chillies and onions.
Cut jalapeno chilly battered and deep fried until crisp served with chutneys.
Indian cottage cheese cubes battered and tossed in house prepared chilli sauce.
Diced vegetables tossed in 555 sauce served dry garnished with chopped cilantro.
Andhra mirchi fried with chickpeas flour and stuffed with onions and spices.
Sliced onion and spinach loosely battered with herbs, spices and deep fried until crisp.
Lentil dumplings deep fried served with chutney.
Ground lentil and rice spiced dumplings deep fried and served with chutneys.
Battered cauliflower florets lightly tossed in home made manchurian sauce.
Crispy vegetable turnovers with flavoured potato and peas filling.
Cut chicken cubes tossed in manchurian sauce with diced chillies and onions.
Slightly battered and deep fried boneless chicken pieces tossed with onions in house prepared chilli sauce.
Jullience of chicken marinated with spices, toast in peacock special sauce (made of green leaves).
Boneless chicken cubes marinated and tossed in spiced yogurt sauce flavoured with curry leaves.
Slightly battered and deep fried fish pieces tossed with onion and prepared chilli sauce.
Chicken drumetts marinated in egg and yogurt spiced mix and deep fried served with mint chutney.
Jullience of chicken marinated with spices, cashews and peppers.
Spiced marinated boneless tilapia fish cubes stirred with onions and jalapenos.
Battered and fried boneless chicken cubes bathed in peacock's own blend of spices and onion masala.
Boiled egg halves battered with soft spices and deep fried in classic street style served with mint chutney
Boneless chicken cubes marinated and tossed in spiced yogurt sauce flavoured with curry leaves.
A hyderabadi specialtity made with whole brinjal stuffed with blend of peanut and herbs paste immersed.
Black lentils blended with kidney beans cooked in a rich and creamy sauce topped with a generous helping of butter.
Paneer cubes soaked in pureed paneer - alu - chana gravy.
Garbanzo beans cooked with finely chopped tomatoes and onions in a brown gravy.
Indian cottage cheese cubes cooked with special blend of onion and tomato gravies laced with melted cheese.
Whole eggplant oven roasted and mashed cooked on a slow flame finished with a tempering of mild spices garnished with green peas.
Mashed vegetable balls cooked in tingling curry sauce.
Mix of seasonal vegetables cooked in a blend of onion and tomato gravies.
Mix of seasonal vegetables cooked in a creamy curry sauce.
Indian cottage cheese cooked in creamy tomato sauce.
Fresh vegetables cooked in mint and green chili coconut gravy.
Mashed vegetable balls immersed in cream gravy cooked to a thick consistency.
Fresh green peas cooked according to your taste with mushrooms or the very popular chettinadu style.
A variation of the dal tadka with a mix of your choice of spinach or tomatoes.
Ever famous north indian delicacy with potatoes and cauliflower cooked over slow flame, mildly spiced.
Your choice of vegetables diced, lightly fried in a mix of onions and herbs tempered with cracklings of mustard.
Mashed vegetable balls immersed in cream gravy cooked to a thick consistency.
Cut fillets of tilapia cooked in the traditional curry sauce with a hint of tomatoes and tamarind topped with cilantro.
Succulent cut of goat on the bone cooked in the traditional way with gongura leaves and rich curry sauce.
A signature dish from the state of goa, boneless chicken cooked in a spicy and tangy gravy with vinegar and potatoes.
Succulent cut of goat on the bone cooked in the traditional way in a rich curry sauce, ask for a variation of the classsic chettinadu style or with a blend of.
Cubes of succulent chicken cooked in a traditional brown gravy with herbs and spices.
Fillets of tilapia marinated in blend of spices and pan fried, accompanied by sliced onions and a wedge of lime.
Whole prawns cooked in a curry sauce with a blend of spices and herbs.
Whole prawn cooked in a traditional way with gongura leaves and rich curry sauce.
Chicken breast cooked in clay oven and blended with tomatoes, creamand house spices.
A favourite of south India has chicken on the bone cooked in a traditional tomato and onion gravy.
Loved all over the world this dish has tandoori chicken sliced off the bone cooked in a luscious blend of cream and tomato sauce.
A special dish of country chicken on the bone cooked in a traditional andhra style curry mix.
A special dish of organic chicken on the bone cooked in a traditional andhra style fry.
A delicacy from the region of andhra has prawns reduced in a blend of rich spices, onions and tomatoes, served dry.
Curry cut chicken pieces reduced on a slow flame with a rich mix of onions and spices, an andhrite specialty.
Boneless chicken dish is a part of the very famous chettinadu cuisine of tamil nadu, spiced up with the traditional blend of spices and herbs.
Whole boiled eggs lightly tossed and fried with onions and green chillies with a hint of herbs and spices.
Fresh cut boneless lamb cubes cooked in the traditonal curry sauce, ask for a variation with spinach.
The hyderabadi dum biryani is a classic deccan cuisine specality.
Egg or shrimp heading.
Long grain basmati rice flavoured with saffron and cooked with chef special marinated chicken.
Renowned all over the world.
Chicken,goat or vegetables.
Traditional naan topped with chopped garlic and cooked in the tandoor.
Deep fried whole wheat bread.
Traditional naan with a filling of indian cottage cheese.
Traditional naan stuffed with finely chopped onions.
Deep fried refined flour bread.
Unleavened whole wheat bread cooked in the tandoor.
A flaky whole wheat bread from the far corners stuffed with alu - paneer - methi.
A flaky whole wheat bread from the far corners.
Naan stuffed with mildly spiced minced lamb.
Unleavened whole wheat thin bread shallow fat fried on a griddle.
Refined wheat flour bread cooked in the tandoor.
Steamed rice and lentil cake accompanied with sambarand the day's chutneys served.
Unleavened whole wheat bread shallow fried bread accompanied wit south indian vegetable kurma.
Steamed idli and rice batter topped with spicy thick sauce.
Deep fried lentil donuts drenched in flavoured and blended yogurt sauce.
Crispy lentil donuts, fried golden brown, served with sambar and the day's chutneys.
Soft leavened refined flour bread deep fried and accompanied with chana masala.
Deep fried whole wheat bread served with mild potato curry.
House special spicy chutney spread over the rice crepe.
Classical rice crepe spread with peacock's own special blend of hot spices.
World renowned south Indian crepe delicacy stuffed with flavoured mashed potatoes.
South indian classical fermented rice and black lentil crepe served with sambar and chutneys.
Rice crepe topped with beaten egg spread.
Regional andhra variation of dosa prepared with green gram batter served with upma.
A wispy dosa made of semolina and wheat.
Extra potato masala.
Dosa flavoured with clarified butter home style stuffed with potato masala.
Classical dosa with an andhra twist lined with flaming hot guntur chilli paste.
Dosa flavoured with clarified butter home style.
Wispy dosa made of semolina and stuffed with mashed potato.
Dosa stretched paper thin and served with accompaniments.
Thick fermented rice and black lentil pancake topped with tomatoes, onions and cumin.
Regional andhra variation of dosa prepared with green gram batter served with chutney.
Thin crispy rice crepe with topped with onions.
Chapathi, rice, dal, rasam, vegetable curries, special rice, curd, sweet, papadum, pickle.
Indian cottage cheese squared marinated in the traditional tandoori mix.
Home made cheese cubes marinated in a mixture of spices and yogurt.
Skewered pieces of lamb meat marinated and slow cooked in clay oven.
Chicken breast chunks marinated overnight and cooked in the tandoor.
Ground chicken rolled on skewers and slow cooked in the tandoor.
Whole chicken leg marinated overnight with a mix of herbs and the traditional tandoori mix.
Medley meat, chicken, shrimp, lamb marinated in a mixture spices, yogurt and house of spices.
Whole chicken cut in half marinated the tandoori way and slow cooked in the oven.
Shallow fried potatoes with blend of house spices.
Puff rice mix with vegetables, sprouts, crispy noodle and chutney.
Crispy wafers layered with potato, sev, chutney, yogurt and special spices.
Crispy puff wafers serve with special masala wafer, onions and garbanzo.
Samosa served with spicy garbanzo curries, chutneys, onions and yogurt.
Mashed potato parry pan fried served with garbanzo gravy and yogurt.
Soft cottage cheese balls soaked in a rich milk sauce flavoured with saffron and pistachio.
Fresh grated carrots cooked in a mild and rich sweet sauce.
Deep fried bread cakes bathed in a creamy sweet sauce topped with dry fruits.
VReduced spongy milk balls soaked in honeyed consistency syrup.
Grated carrots cooked in milk and sugar.
Menu for Peacock Indian Restaurant provided by Allmenus.com
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