These are a specialty from the western region in India and Gujarat. A complex fusion of zesty and savory spices with a light bitterness from fenugreek leaves (methi) makes this dish incredibly delicious. Chopped spinach, fenugreek leaves, spices, deep-fried in a chickpea flour batter served with mint-cilantro chutney and tamarind chutney.
Originating in the western region of India, Rajasthan. Huge vessels are used for deep frying and are sold street-side making you a part of the process if you can handle the spice this is a must-try hot chili-peppers that are deep-fried in chickpea flour batter, served with mint-cilantro chutney, and tamarind chutney.
An all-time favorite is these mixed vegetable pakoras. Chopped cabbage. Onions, spinach, sweet bell peppers. Spices, deep-fried in chickpea flour batter, and served with tamarind chutney, and mint-cilantro chutney.
These crispy, spicy onion fritters are and will be an eternal favorite. Onions, spices, deep-fried in chickpea flour batter, served with mint-cilantro chutney, and tamarind chutney.
This nutty yet spicy dish will give you a sense of tasteful satisfaction. Banana peppers, deep-fried, then cut, filled with peanut masala onions, cilantro, and lime.
In Southwest India in Maharashtra, these are potato fritters with a little spice and are gaining popularity all over India. Mashed potato balls, spices, deep-fried in a chickpea flour batter served with mint-cilantro chutney and tamarind chutney.
This spicy snack originated from the Kutch region of Gujarat a slightly different version of the vada pav where the potato mix is sweet, spicy, and is pressed between the pav. Potato mix, peanuts, onions, sev (fried gram flour vermicelli) served between a pav spread with tamarind chutney and garlic chutney.
Spiced potato dumpling and mashed between two buns with the dry vada pav masala.
Spiced potato dumpling, mashed between two buns with buttered garlic vada pav masala, and cheese.
The equally famous brother of the vada pav is the san-tosa pav. Our delicious signature samosas, mashed potato, peas filled in the triangle pastry sheet, deep-fried, served between a pav spread with mint-cilantro chutney, tamarind chutney, garlic chutney, and our signature peanut masala.
A traditional breakfast in South Indian homes is this savory cake about 4-5 inches in diameter this fluffy cotton ball when dipped in spicy vegetable soup, accompanied with the fresh-tasting grated coconut chutney, the nutty orange sauce will suddenly make you feel like your life is now complete patties made from steamed rice, lentil batter, served with sambhar, tomato-onion-peanut chutney, and coconut chutney.
Mini idlis dipped in sambhar, garnished with ghee (clarified butter), and cilantro. The mini idlis are soaked with sambhar and when you take a bite they will literally melt and there will be a burst of sambhar flavors. A truly unforgettable experience.
That feeling when you look forward to a preparation made with leftovers can be used to describe this amazingly delicious treat. It is a burst of sweetness and salty accompanied by the soothing calmness of yogurt. It consists of fried idli (rice cake) cubes, tamarind chutney, mint-cilantro chutney, beaten yogurt, boondi (fried chickpea flour balls), spices, and garnished with sev.
A fusion of South Indian, Chinese will make you feel pleasantly surprised by fried idli (rice cake) cubes of sweet bell peppers, Thai green peppers tangy chole (white chickpea) tossed in Manchurian sauce, spices, and green onions.
When you want the best of both worlds the platter is a must two idlis, two vadas served with sambhar, coconut chutney, and tomato-onion-peanut chutney.
Another regular in a South Indian household is the vada sambhar, savory lentil donuts are deep-fried and when dipped in the sambhar, chutneys taste like the perfect balance between all these amazing flavors. Three vadas (savory lentil donuts), sambhar, coconut chutney, and tomato-onion-peanut chutney.
Thin, crispy, this savory crepe when eaten with the sambhar, and chutneys will almost instantly make you a fan.
One of the most popular dosa varieties. Plain dosa and potato-onion masala.
The delicious sweet, spicy, tangy Mysore chutney is spread in the dosa and served with potato-onion masala.
Ginger, garlic, and red chilies take the spice to a whole level. Andhra spice chutney spread in the dosa and served with potato-onion masala.
Spicy gun powder masala sprinkled in the dosa along with ghee and served crisp with potato-onion masala. The balance of flavors between gun powder masala and the potato mix is simply outstanding.
Spicy. Fresh cilantro and mint chutney spread on the dosa served with potato-onion masala.
The slightly pungent, sweetness of garlic chutney spread, and roasted garlic flakes on this will open the experience of dosa. Yes, it comes with potato-onion masala.
The deep, roasty and slightly sweet flavor of sauteed onions in the dosa taste amazing.
Spicy. Three separate chutney flavored cone dosas haradhaniya chutney (fresh cilantro and several spices), Mysore chutney (lentils with garlic, coconut, jaggery, and tamarind) and gunpowder chutney (spicy red chutney made with split Bengal gram and dried red chilies) dosas will give you the experience of variety in taste and flavor.
Spicy. Yes, mozzarella cheese with hot chopped green chilies topped on dosa to leave you the spicy creamy flavor.
Savory, grainy texture makes for an extremely unique, and unforgettable experience.
A very unique combination of our signature haradhaniya chutney and the semolina dosa will make say wow served with potato-onion masala.
The slightly pungent yet sweet flavor of onions in the semolina dosa tastes incredible.
Spicy. Onion Rava dosa is served with the delicious potato-onion masala.
Onions, chili bring an interesting pungent and spicy balance in the savory batter, uttapam, onion, and green chili peppers.
This uttapam is topped with a variety of vegetables (sweet bell peppers, carrots, onions, cabbage, peas).
Crisp cubes of paneer (cottage cheese) tossed around in Manchurian sauce with Thai green chili peppers, sweet bell peppers, and onions.
This exquisite dish will be the ultimate melt-in-your-mouth experience. The soft and chewy paneer with the spicy gravy makes for a surprisingly marvelous combination. Paneer (cottage cheese) cubes, in soy Manchurian chili sauce with sweet bell peppers, onions, and served with basmati rice.
The ever-so-famous dish is mildly spicy but also booms with flavor like we previously mentioned-you can never go wrong with these minced vegetable balls, sweet bell peppers, and onions tossed in soy sauce, Manchurian sauce, and spices.
This ever-popular dish is prepared with vegetable balls consisting of cabbage, carrots, bell pepper, in spicy Manchurian sauce with sweet bell peppers, onions, and served with basmati rice. It is a dish you can always come back to when you can't make up your mind and always be sure it's going to be appetizing.
Dry. Crispy batter-fried cauliflower florets, sweet bell peppers, onions tossed in Manchurian sauce garnished with green spring onions, and cilantro. It is a mildly spicy yet robust flavor.
Another adaptation of cauliflower florets in Indo-Chinese cuisine and usually eaten as a snack or appetizer during the winter. Crispy florets with onions are tossed in spicy chili sauce, tempered with curry leaves, cilantro, spices, and green onions.
Baby corn tossed with garlic, ginger bell peppers, onions, and garlic sauce.
Crisp potato pieces, onions. Sweet bell peppers tossed in our signature orange Manchurian sauce, black sesame seeds, and spices. The earthy taste blends extremely well with the sweet and spicy flavor of the sauce.
Influenced by our Chinese neighbor, the Chinese bhel is made with crispy Chinese noodles, our signature sauces, and exotic vegetables. A fusion of Chinese flavors with a twist of Indian spices. Truly a treat for the taste buds.
Served in most restaurants as well as on the roadside. This dish is one of the favorites from the Indo-Chinese cuisine amongst the younger generation this delectable dish is made with wheat noodles. Sweet bell peppers, cabbage, carrots, snow peas, water chestnuts, mushroom, and stir-fried in spices.
This accurate Indian version is pungent and spicy with undertones of sweetness. Wheat noodles, cabbage, carrots, paneer, garlic, baby corn, sweet bell peppers, mushrooms tossed in soy chili sauce, and garnished with green onions.
This is your choice if you like your Asian food hot, spicy wheat noodles color peppers, cabbage, carrots, onions, mushroom, water chestnut, snow peas, and spices tossed in Szechuan sauce.
Bringing so many traditions together and just as the name suggests. This sweet and spicy deliciousness truly feels like an amalgamation of cultures. Wheat noodles, cabbage, carrots, sweet bell peppers, mushrooms, pineapple, cashews, peanuts, snow peas tossed in Szechuan sauce, a hint of star anise powder, and turmeric.
Everything is Manchurian for those who love the complexities in the sweet, salty flavor. Basmati rice, vegetable balls, sweet bell peppers, soy sauce, our signature Manchurian sauce, and spices.
The whole world has its version of fried rice. This indo-Chinese version is a must-try. It is abundantly flavorful and it will linger on your palate with the impeccable combination of pungent and spicy. Basmati rice, sweet bell peppers, cabbage, carrots, onions, mushrooms, water chestnut, soy sauce, chili sauce, and spices.
The whole world has its version of fried rice. This indo-Chinese version is a must-try. It is abundantly flavorful and it will linger on your palate with the impeccable combination of pungent and spicy. Basmati rice, sweet bell peppers, cabbage, carrots, onions, mushrooms, water chestnut, soy sauce, chili sauce, and spices.
Originated in Northern India, Punjab used to be a heavy breakfast dish but is now eaten at any time for any meal, ft is a combination of a spicy chickpea curry accompanied with nature (fried all-purpose flour bread). There are various versions of chole bhature all around India and this is our take on an it-a spicy and flavorful feast for your taste buds. Boiled chickpeas cooked with onions, tomatoes, and spiced gravy, accompanied with fermented all-purpose.
Spicy. A very popular dish from the streets of Mumbai is a favorite of almost everyone a medley of mashed vegetables (potato, cauliflower, green peas, green peppers, beetroot, and tomatoes) cooked on a flat cast iron pan with garlic, ginger, and our own homemade pav bhaji masala". A must-try dish served with buttered dinner rolls "Pav", lime wedge and chopped onions.
The favorite pav bhaji is topped with mozzarella cheese for those who would like to blend a little of the soft, moist, and milky flavor to the spices.
Popular on railway platforms or as a packed lunch on trains. This dish is largely eaten as breakfast or lunch. The bhaji is mostly potato, spices, sauteed with oil, and served with two whole wheat fried bread.
One of the most popular dishes in Northern, central, western India, also universally acclaimed robust combination of spicy, and savory stuffing in the buttery flatbread is divine. Whole wheat flatbread stuffed with spicy potato mix, served with a pickle and plain yogurt.
Whole wheat flatbread stuffed with a spicy cauliflower mix, served with a pickle and plain yogurt-a mild, and nutty cauliflower tastes with spices stuffed in the buttery flatbread. You can be the judge of this marvelous meal.
The creamy texture of paneer (cottage cheese) along with the soft and fluffy flatbread is the ultimate combination. Whole wheat flatbread stuffed with spicy paneer mix, served with a pickle, and plain yogurt.
Spicy. It is a round crusty shell called puri, to which add potato, black chickpea mix, tamarind chutney, and spicy coriander-mint water.
Spicy. It's the same as pani puri but a basket of 40 pcs for those who just can't get enough.
Dahi puri is especially famous in Maharashtra and is believed to have originated in Mumbai. Crusty, hollow shells are filled with potato, black chickpea, onions, tamarind, and spicy mint-cilantro chutney is poured it. Beaten yogurt is then poured over the shells and garnished with sev (fried gram flour vermicelli). A combination of textures and flavors that appease the palate from all the heat from the Dahi puri.
One of the popular members of the family of Indian street food. This snack consists of hollow puri filled with dry green peas curry and sweet tamarind chutney. Mint-cilantro chutney, garlic chutney, onions, and topped with sev. A simple yet super tasty snack.
Sev batata puri is a flat or round puri topped with diced potatoes, onions, chana dal, served with cilantro-mint chutney, and sweet chutney. A brilliant blend of textures and flavors mingles in your mouth.
The most sought-after savory snack while strolling alongside the beaches in mumbai would undoubtedly be bhel. It is puffed rice mixed with sweet, tangy tamarind chutney, spicy cilantro-mint chutney, garlic chutney sev (fried gram flour vermicelli), black chickpea, chopped onions, potato, tomato, and cilantro.
Papdi chaat is more famous in Northern India compared to other regions. It's crunchy and tasty, simple yet flavorful. Papdi (small, flat, crisp, and deep-fried crackers), white chickpeas, boiled potato, onion, tamarind chutney, mint-cilantro chutney, beaten yogurt, spices, and topped with sev.
A tea-time favorite for when friends and family are visiting. Papdi (small, fiat crisp, and deep-fried crackers), crushed Bhalla (black gram or black lentil croquet), black chickpeas, onion, tamarind chutney, mint-cilantro chutney, beaten yogurt, sev, and spices.
A favorite summertime snack to beat the heat. Dahi vada is believed to have originated in present-day Northern India. Its recipes have been found in 12th-century Sanskrit encyclopedias making it a truly ancestral dish simple yet sophisticated so delicious that it is loved even today. Moist deep-fried lentil balls and beaten yogurt. Sweet chutney, sprinkled with red chili powder, and other spices.
Smashed samosas, topped with sweet tamarind chutney, mint-cilantro chutney, beaten yogurt, onions, spices, and topped with sev for that extra crunch.
Mashed samosa, warm green pea curry, mint-cilantro chutney, sweet chutney, garlic chutney, topped with onions, sev, and spices. A perfect snack for that warm, fuzzy feeling on a cold and rainy day.
The perfect adaptation of samosa for the people who love a little extra flavor. Mashed samosa, warm chickpea curry, mint-cilantro chutney, sweet chutney, garlic chutney, onions, sev, and spices.
Kachori originated in Rajasthan and western India. It is a round, crisp, golden flaky shell with various fillings inside like a lentil. This dish is made of kachori shells, onions, potatoes, mint-cilantro chutney, sweet chutney, beaten yogurt, spices, and topped with sev.
Kachori shells filled with warm green peas Canada, sweet tamarind, chutney, mint-cilantro chutney, garlic chutney, onions, spices, topped with sev, when you like it warm, and crusty. Unbelievable flavorful combination.
A paradise for all potato lovers with a delicious variation of potato croquettes with Indian spices. Served with mint-cilantro chutney, sweet chutney, beaten yogurt, onions, spices and topped with sev.
The spicy potato croquettes are served with chickpea curry, mint-cilantro chutney, sweet chutney, garlic chutney, onions, spices, and topped with sev.
Two fried potato croquettes, topped with warm, Magda, and green-sweet-garlic chutney.
Samosa is a fried pastry in a triangle shape with a savory filling of spiced potatoes and green peas(ours is unique with special mint and cilantro flavored which makes the filing green color). This dish is served with cilantro-mint chutney and sweet chutney.
Cutlets with spicy Indian twist peas, carrots, beet, boiled potatoes are mixed with spices, and deep-fried. Served with mint-cilantro chutney and sweet chutney.
This dish originated in Uttar Pradesh but is especially famous in the Southern states of Karnataka and Tamil Nadu. Crushed puri, dry green peas curry, sweet chutney, mint-cilantro chutney, onions, tomato and garnished with sev a spicy yet flavorful snack incorporating different textures as well.
A unique mix of temperatures between the green pea curry and yogurt creates a brilliant blend as you’ve never tasted before. Crumbled kachori shells topped with green pea curry, onion, mint-cilantro chutney, sweet chutney, beaten yogurt, spices, and sev.
Originated in Gujarat, western India; this snack can be eaten at almost any time of the day it can be served as a breakfast, or as a side dish during meals, or even as an evening snack it is like a savory spongy cake made from steamed chickpea flour, topped with mustard seeds, sesame seeds, cilantro, served with mint-cilantro chutney, and sweet chutney.
The popularity of sandwiches holds its place in the hearts of the people and this creation is one of the most loved ones. The earthy and slightly savory filling with creamy cheese is delectable in a dosa wrap. Plain dosa, potato-onion masala, onions, tomato, mozzarella cheese served with sambhar, coconut chutney, and tomato-onion-peanut chutney.
The robust flavors of the sauce with the spongy, creamy cottage cheese cubes are mouthwatering. Plain dosa, paneer (cottage cheese), sweet bell peppers, onions. Our signature Manchurian sauce is served with sambhar, coconut chutney, and tomato-onion- peanut chutney.
The combination of two iconic street foods creates the most delectable dish ever. Our signature spiced pav bhaji (spiced vegetable mix) wrapped in plain dosa then cut into pieces, served with sambhar, coconut chutney, and tomato-onion-peanut chutney.
Scrambled, spiced cottage cheese is the perfect blend of creamy texture and spices. Plain dosa, spiced paneer served with sambhar, coconut chutney, and tomato-onion-peanut chutney.
Strong pungent taste with a little bit of sweetness of the soy sauce with vegetables tossed in it creating a super tasty wrap. Plain dosa, cabbage. Carrots. Onions, sweet bell peppers, soy chili sauce, spices served with sambhar, coconut chutney, and tomato-onion-peanut chutney.
India's kid’s favorite snack is Maggi noodles topped with cheese.
It is a hollow, round crusty shell called puri, to which you add potato, black chickpea mix, tamarind chutney, and the spicy coriander-mint water. You put the whole puri in your mouth and there will be a burst of sweet, spicy, minty, and tangy flavors. The same as pani puri but a basket of 40 pcs for those who just can’t get enough.
A favorite summertime snack to beat the heat. Dahi Wada is believed to have originated in present-day Northern India. Its recipes have been found in 12th-century Sanskrit encyclopedias making it a truly ancestral dish. Simple yet sophisticated-so delicious that it is loved even today. Moist deep-fried lentil balls, beaten yogurt, sweet chutney, sprinkled with red chili powder, and other spices. Gluten-free.
A traditional breakfast in South Indian homes is this savory cake about 4-5 inches in diameter. This fluffy cotton ball when dipped in spicy vegetable soup and accompanied with the fresh-tasting grated coconut chutney and the nutty orange sauce will suddenly make you feel like your life is now complete. Patties are made from steamed rice and lentil batter served with sambhar, tomato onion peanut chutney, and coconut chutney. Vegan. Gluten-free.
A very popular dish from the streets of Mumbai is a favorite of almost everyone. A medley of mashed vegetables (potato cauliflower, green peas, green peppers, and tomatoes) cooked on a flat cast iron pan with garlic, ginger, and our own homemade pav bhaji masala. A must-try dish served with buttered dinner rolls pav, lime wedge, and chopped onions. Spicy.
Dry. Crispy batter-fried cauliflower florets, sweet bell peppers, and onions tossed in Manchurian sauce garnished with green spring onions and cilantro. It is a mildly spicy yet robust flavor. Vegan.
The ever-so-famous dish is mildly spicy but also booms with flavor and like we previously mentioned-you can never go wrong with this. Minced vegetable balls and onions tossed in soy sauce, Manchurian sauce, and spices. Vegan.
Served in most restaurants as well as on the roadside. This dish is one of the favorites of Indo-Chinese cuisine amongst the younger generation. This delectable dish is made with wheat noodles, sweet bell peppers, onions, cabbage, carrots, snow peas, water chestnuts, mushroom, and stir-fried spices. Vegan.
The whole world has its version of fried rice. This indo-Chinese version is a must-try. It is abundantly flavorful and it will linger on your palate with the impeccable combination of pungent and spicy. Basmati rice, sweet bell peppers, cabbage, carrots, onions, mushrooms, water chestnut, water chestnut, soy sauce, chili sauce, and spices. Vegan.
Hours of Service:
Friday: 10:00AM - 09:00PM
Monday: 10:00AM - 08:30PM
Sunday: Closed
Tuesday: 10:00AM - 08:30PM
Saturday: 10:00AM - 09:00PM
Thursday: 10:00AM - 08:30PM
Wednesday: 10:00AM - 08:30PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
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