Banana Leaf Indian Cuisine - Rochester Hills, MI

A Nostalgic cuisine from God's own country kerala, nutritionally balanced and enjoyable. Chutney, curry, thoran (vegetable dry), omelette, rice, pickle and papad. All wrapped in banana leaf.

A nostalgic cuisine from God's own country kerala, nutritionally balanced and enjoyable. Fish, chicken and shrimp, omelette, thoran (Vegetable dry), chutney, rice, pickle and papad. All wrapped in banana leaf.

An aromatic and hereby house biryani masala with fluffy rice and crunchy fried onions. The regional flavor from Hyderabad. Andhra and famous in north India.

A mixed vegetable curry simmered in a rich, flavorful gravy made with coconuts, green chilies, and Indian spices. Origin from Chettinad Tamil Nadu and popular in north India as well.

Fried milk and cheese ball soaked in sugar syrup. North and West Indian flavored desi dessert.

Roasted chunks of Indian cottage cheese cooked in creamy, and less spicy gravy, and comfort food. Popular in the north and west part of India.

Boneless chicken pieces cooked with butter gravy and whole cream. Popular in the north and west part of India.

Paper-thin and super crunchy form of dosa made with rice and lentil and stuffed with potatoes. North and west part India flavor.

Fried wheat triangle pastry stuffed with potato and peas. North India special.

Deep-fried paneer sauteed with onions and peppers in a tangy sauce. North India special.

Bread of India that is made of whole wheat flour. A north Indian flavor menu item.

Soft spongy cheese balls soaked in sugar syrup. North and West Indian flavored desi dessert.

Mango flavored buttermilk. A north Indian flavored desi dessert.

Mangalore style cauliflower florets coated with spicy chickpeas batter, and fried in bezel masala, and finished in yogurt sauce. The regional flavor from Karnataka.

Fried food made from various flours and curd. The regional flavor from Mysore Karnataka.

Crispy savory lentil doughnut served with chutney and sambar. The regional flavor from Tamil Nadu.

Fried wheat triangle pastry stuffed with potato and peas. North India special.

Deep-fried paneer sauteed with onions and peppers in a tangy sauce. North India special.

Ground mutton and spices with onions are fried to the bite-sized ball. Regional flavor in Tamil Nadu.

Sliced kingfish marinated with Indian spices. A shallow-fried delicacy from Tamil Nadu, Kerala, and other parts of south India.

A mouth-watering delicacy from the land of coconuts Kerala. Shrimps are marinated in spicy masala and wrapped in banana leaf.

Boneless tiny chunks of tender mutton slow-cooked in griddle with herbs and spices. Regional flavor in Karnataka but famous in Tamil Nadu and Andhra as well.

Seasonal fish shallow fried with battered masala and spices. Kerala, Tamil Nadu, and desi flavor.

Cubes of chicken marinated with bezel masala sold in a street of Mangalore and Karnataka.

Pancake made with rice, lentil, and onions. Popular in Tamil Nadu and Kerala.

Crispy crepe made with rice and lentil and stuffed with gongura mutton. Served with chutney. Popular in Andhra and Telangana.

Shredded cottage cheese-filled in soft and crispy dosa. North and west part India flavor.

Thin crepe from the cream of wheat, and rice crepe, sprinkled with onions and stuffed with potatoes. Udupi Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Soft dosa garnished with chopped vegetables and eggs that cooked in Spanish masala flavor. Special Kerala and Tamil Nadu.

Pancake made with rice, lentil, chili, and onions. Popular in Tamil Nadu and Kerala.

This chicken keema dosa is a spicy meat masala dosa that is a specialty of Madurai served with chutney. Popular in Madurai Tamil Nadu.

Bread of India that made of whole wheat flour. A North Indian Flavor menu item.

Crisp and flaky unleavened layered flatbread from Kerala.

Perfect and delicious classic biryani from the northern parts of Kerala. Rich aromatic with a medley of spices like cinnamon, cloves, cardamom, and nutmeg, and to name a few.

An aromatic and hereby house biryani masala with fluffy rice and crunchy fried onions. The regional flavor from Hyderabad Andhra and famous in north India.

An aromatic, mouth-watering, and authentic Indian dish with succulent chicken in layers of fluffy rice, fragrant spices, and caramelized onions, and special Chettinad blended masala. The regional flavor from Hyderabad and Andhra.

An aromatic and herby mutton biryani masala with fluffy rice and crunchy fried onions. The regional flavor from Hyderabad and Andhra.

Minced chicken mixed with house special spices and batter and fried until perfection. Creamy rich boneless white meat marinated delicately and cooked.

Egg biryani is a wholesome one-pot meal made by cooking together fragrant long grain basmati rice and spiced hard three boiled eggs topped with caramelized onions. South Indian flavor and famous in Tamil Nadu and Karnataka.

Sliced kingfish marinated with Indian spices. A shallow-fried delicacy from Tamil Nadu, Kerala, and other parts of south India.

Eggs layered on the crispy dosa with added pepper and salt. Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Boneless chicken thigh meat cooked with special Chettinad mild gravy. Origin from Chettinad Tamil Nadu, and popular in Kerala, Karnataka, and Andhra.

Kingfish cooked in Kerala style with tomato, onion, coconut-based gravy, and spices.

Boiled egg cooked in a rich onion and spicy tomato gravy. Popular in Kerala and Tamil Nadu.

Crisp and flaky unleavened layered flatbread from Kerala.

Made from syrup, milk, and other essences, and topped off with a scoop of ice cream. A special dessert from Kerala.

A mouth-watering delicacy from the land of coconuts Kerala. Shrimps are marinated in spicy masala and wrapped in banana leaf.

Crispy crepe made with rice and lentil and stuffed with potatoes. Udupi Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Seasonal fish shallow fried with battered masala and spices. Kerala, Tamil Nadu, and desi flavor.

A nostalgic cuisine from own country Kerala, nutritionally balanced, and enjoyable. Chutney, curry, thoran vegetable dry, omelet, rice, pickle, and papad. All wrapped in banana leaf.

Shrimp stir-fried with fresh vegetables and spices cooked with tomato-based gravy. Popular in Kerala, Tamil Nadu, and Andhra.

A nostalgic cuisine from own country Kerala, nutritionally balanced, and enjoyable. Fish, chicken and shrimp, omelet, thoran vegetable dry, chutney, rice, pickle, and papad. All wrapped in banana leaf.

Crispy crepe made with rice and lentil. Udupi Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

A mixed vegetable curry simmered in a rich, flavorful gravy made with coconuts, green chilies, and Indian spices. Origin from Chettinad Tamil Nadu and popular in north India as well.

Roasted chunks of Indian cottage cheese cooked in creamy, and less spicy gravy, and comfort food. Popular in the north and west part of India.

Yellow lentils cooked with rice spices topped with clarified butter. Typical North Indian flavor menu item.

Eggplant cooked in hot and tangy gravy made from ground masala of dry lentils, red chilies, and curry leaves cooked in tamarind sauce. Special from Tamil Nadu.

Classic Hyderabad Andhra style curry with peppers.

Mangalore style cauliflower florets coated with spicy chickpeas batter, and fried in bezel masala, and finished in yogurt sauce. The regional flavor from Karnataka.

Soft dosa garnished with butter, served with aloo masala, and chutney. Originated from advancer Karnataka.

Fried food made from various flours and curd. The regional flavor from Mysore Karnataka.

Bread, sambar, curry, vegetable dry, white rice, rasam, pickle, dessert, and papad. Lunchtime only. South India flavor Tamil Nadu, Kerala, Karnataka, Andhra, and Telangana.

Boneless chicken thigh meat cooked with special Chettinad mild gravy. Origin from Chettinad Tamil Nadu, and popular in Kerala, Karnataka, and Andhra.

Bread, non-vegetarian curry, white rice, rasam, pickle, dessert, and papad. Lunchtime only. South India flavor Tamil Nadu, Kerala, Karnataka, Andhra, and Telangana.

Eggs layered on the crispy dosa with added pepper and salt. Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Small dosa sprinkled with cheese. Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Cubes of chicken marinated with bezel masala sold in a street of Mangalore and Karnataka.

Thin crepe from the cream of wheat, and rice crepe, sprinkled with onions and stuffed with potatoes. Udupi Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Boneless tiny chunks of tender mutton slow-cooked in griddle with herbs and spices. Regional flavor in Karnataka but famous in Tamil Nadu and Andhra as well.

Crispy crepe made with rice and lentil and stuffed with potatoes. Udupi Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Egg biryani is a wholesome one-pot meal made by cooking together fragrant long grain basmati rice and spiced hard three boiled eggs topped with caramelized onions. South Indian flavor and famous in Tamil Nadu and Karnataka.

Soft dosa garnished with butter and served with aloo masala, and chutney. Originated from advancer Karnataka.

Paper-thin, and super crunchy form of dosa made with rice, and lentil.

Small dosa spread with hazelnut chocolate. Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Paper-thin and super crunchy form of dosa made with rice and lentil and stuffed with potatoes. North and west part India flavor.

Eggs layered on the crispy dosa with added pepper and salt. Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Crispy crepe made with rice and lentil. Udupi Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Crispy crepe made with rice and lentil and stuffed with potatoes. Udupi Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Crispy crepe made with rice, and lentil, stuffed with potatoes onion masala and smeared with garlic red chili chutney. Served with sambhar and tomato.

Small dosa sprinkled with cheese. Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Small dosa spread with hazelnut chocolate and sprinkled with M&M's. Karnataka origin and popular in Andhra, Kerala, and Tamil Nadu.

Fried milk and cheese ball soaked in sugar syrup. North and West Indian flavored desi dessert.

Made from syrup, milk, and other essences, and topped off with a scoop of ice cream. A special dessert from Kerala.

Soft spongy cheese balls soaked in sugar syrup. North & West Indian flavored desi dessert.

Mango flavored buttermilk. A north Indian flavored desi dessert.

Spicy mutton curry with the distinctive taste of the main ingredient gongura or sorrel leaves. Origin from Guntur Andhra.

Boneless chicken pieces cooked with butter gravy and whole cream. Popular in the north and west part of India.

Boneless chicken thigh meat cooked with special Chettinad mild gravy. Origin from Chettinad Tamil Nadu, and popular in Kerala, Karnataka, and Andhra.

Boiled egg cooked in a rich onion and spicy tomato gravy. Popular in Kerala and Tamil Nadu.

Kingfish cooked in Kerala style with tomato, onion, coconut-based gravy, and spices.

Shrimp stir-fried with fresh vegetables and spices cooked with tomato-based gravy. Popular in Kerala, Tamil Nadu, and Andhra.

Sliced kingfish marinated with Indian spices. A shallow-fried delicacy from Tamil Nadu, Kerala, and other parts of south India.

Eggs layered on the crispy dosa with added pepper and salt. Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Ground mutton and spices with onions are fried to the bite-sized ball. Regional flavor in Tamil Nadu.

Small dosa spread with hazelnut chocolate. Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

A mixed vegetable curry simmered in a rich, flavorful gravy made with coconuts, green chilies, and Indian spices. Origin from Chettinad Tamil Nadu and popular in north India as well.

Boneless chicken thigh meat cooked with special Chettinad mild gravy. Origin from Chettinad Tamil Nadu, and popular in Kerala, Karnataka, and Andhra.

Crispy crepe made with rice and lentil and stuffed with gongura mutton. Served with chutney. Popular in Andhra and Telangana.

Boiled egg cooked in a rich onion and spicy tomato gravy. Popular in Kerala and Tamil Nadu.

Crispy savory lentil doughnut served with chutney and sambar. The regional flavor from Tamil Nadu.

Crispy crepe made with rice and lentil. Udupi Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Crispy crepe made with rice and lentil and stuffed with potatoes. Udupi Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Seasonal fish shallow fried with battered masala and spices. Kerala, Tamil Nadu, and desi flavor.

Boneless tiny chunks of tender mutton slow-cooked in griddle with herbs and spices. Regional flavor in Karnataka but famous in Tamil Nadu and Andhra as well.

Eggplant cooked in hot and tangy gravy made from ground masala of dry lentils, red chilies, and curry leaves cooked in tamarind sauce. Special from Tamil Nadu.

This chicken keema dosa is a spicy meat masala dosa that is a specialty of Madurai served with chutney. Popular in Madurai Tamil Nadu.

Thin crepe from the cream of wheat, and rice crepe, sprinkled with onions and stuffed with potatoes. Udupi Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Egg biryani is a wholesome one-pot meal made by cooking together fragrant long grain basmati rice and spiced hard three boiled eggs topped with caramelized onions. South Indian flavor and famous in Tamil Nadu and Karnataka.

Spicy mutton curry with the distinctive taste of the main ingredient gongura or sorrel leaves. Origin from Guntur Andhra.

Bread, sambar, curry, vegetable dry, white rice, rasam, pickle, dessert, and papad. Lunchtime only. South India flavor Tamil Nadu, Kerala, Karnataka, Andhra, and Telangana.

Boneless chicken thigh meat cooked with special Chettinad mild gravy. Origin from Chettinad Tamil Nadu, and popular in Kerala, Karnataka, and Andhra.

Bread, non-vegetarian curry, white rice, rasam, pickle, dessert, and papad. Lunchtime only. South India flavor Tamil Nadu, Kerala, Karnataka, Andhra, and Telangana.

An aromatic and hereby house biryani masala with fluffy rice and crunchy fried onions. The regional flavor from Hyderabad Andhra and famous in north India.

An aromatic and herby mutton biryani masala with fluffy rice and crunchy fried onions. The regional flavor from Hyderabad and Andhra.

Eggs layered on the crispy dosa with added pepper and salt. Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Crispy crepe made with rice and lentil and stuffed with gongura mutton. Served with chutney. Popular in Andhra and Telangana.

Boneless tiny chunks of tender mutton slow-cooked in griddle with herbs and spices. Regional flavor in Karnataka but famous in Tamil Nadu and Andhra as well.

Small dosa sprinkled with cheese. Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Classic Hyderabad Andhra style curry with peppers.

Thin crepe from the cream of wheat, and rice crepe, sprinkled with onions and stuffed with potatoes. Udupi Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.

Shrimp stir-fried with fresh vegetables and spices cooked with tomato-based gravy. Popular in Kerala, Tamil Nadu, and Andhra.

Crispy crepe made with rice and lentil and stuffed with potatoes. Udupi Karnataka origin, and popular in Andhra, Kerala, and Tamil Nadu.