A soft fluffy bread made from leavened flour.
Naan topped with butter.
Clay oven baked bread with garlic and cilantro.
Seasoned onion stuffed bread baked in a clay oven.
White flour bread stuffed with mildly spiced Cheddar cheese.
Clay oven baked bread stuffed with seasoned cheese.
Layered whole wheat bread.
Whole wheat bread stuffed with lightly spiced cauliflower stuffing and is served with raita.
Whole wheat flatbread with fresh mint leaves.
Whole wheat bread made with fenugreek leaves and is served with raita.
Whole wheat bread stuffed with mildly spiced potatoes and is served with raita.
Clay oven baked whole wheat bread.
Whole wheat flatbread baked on a griddle.
Crispy and puffed whole wheat bread.
Soft and fluffy leavened bread.
Clay oven baked bread with garlic, and chili and cilantro.
Basmati rice, lentils, and vegetables cooked with spices.
Choice of tomato, coconut, tamarind, lemon, or yogurt.
Pongal is a staple dish made with rice and moong dal and served with sambar and coconut chutney.
Basmati rice cooked with yogurt and tempered with mustard seeds and curry leaves.
Parda "A wheat dough covering layer" biryani is a rich, sinful biryani make with different spices, vegetables, and cooked in dum with a roti layer covering it.
Pancakes served with sambar, and coconut chutney. Pancakes made with batter of lentils and rice, served with sambar and coconut chutney.
Topped with fresh onions, and chilies. Pancakes made with batter of lentils and rice, served with sambar and coconut chutney.
Topped with tomatoes, onions, carrots, coriander, and green peas. Pancakes made with batter of lentils and rice, served with sambar and coconut chutney.
Topped with seasoned grated fresh cheese, and onions. Pancakes made with batter of lentils and rice, served with sambar and coconut chutney.
Topped with tomatoes, onions, bell pepper, and Cheddar cheese. Pancakes made with batter of lentils and rice, served with sambar and coconut chutney.
Topped with sautéed mushrooms, and cheese. Pancakes made with batter of lentils and rice, served with sambar and coconut chutney.
Combination of vermicelli noodles, basil seeds, and milk with ice cream and a dash of rose syrup.
Classic Indian rice pudding made with rice, sugar, milk, and flavored with cardamom, nuts and touch of rose water. This creamy pudding is one of the most popular Indian desserts.
Fresh cheese dumplings in creamy milk.
Rich warm round fritters soaked in rose-scented syrup.
Moong dal halwa is a favorite Indian sweet made with yellow lentils, milk, sugar, and nuts.
Warm carrot fudge with cashews and almonds.
Rosogolla is a spongy cottage cheese balls cooked in light sugar syrup.
Kulfi is similar to ice cream in appearance and taste but denser and creamier.
Vermicelli or seviyan cooked with milk, cardamom, nuts, and sugar to make a thick and delicious kheer.
Suji halwa or semolina halwa is made solely with semolina along with sugar, ghee, saffron, and cardamom and nuts.
The refreshing paan ice cream made with fresh betel leaves has all the flavors of meetha paan and is so refreshing on a hot day.
Assorted ice creams with the flavours of Mango, Vanilla, Strawberry and Chocolate.
Crispy puffed whole wheat bread with spiced potato masala.
Fluffy deep-fried leavened bread served with seasoned garbanzo beans simmered in a savory gravy, sprinkled with fresh cilantro and red onion.
Fluffy deep-fried leavened bread served with seasoned garbanzo beans simmered in a savory gravy, sprinkled with fresh cilantro and red onion.
Pav bhaji is made with potatoes and vegetables cooked in a tomato base, and enjoyed with pav or dinner rolls.
Poori served with sooji halwa, chole, raita, onion, and pickle.
White beans seasoned with mustard seeds, curry leaves, tamarind, and mint chutney.
A refreshing drink made from yogurt with a choice of flavors. Plain, sweet, salted, mango or rose.
Fresh lime and club soda. Sweet, salted, or mixed flavors.
A frothy South Indian coffee prepared with milk.
A hot invigorating any-time drink prepared with freshly crushed ginger, cardamom, and milk.
Popular Indian Soft Drinks.
Plain dosa served with sambar and coconut chutney. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar.(An aromatic light vegetable soup tempered with asafetida and curry leaves).
Plain dosa with seasoned potatoes. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Plain dosa sprinkled with butter. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Plain butter dosa with seasoned potatoes. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Plain Mysore dosa layered with spicy chutney. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Plain Mysore dosa with seasoned potatoes. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Crisp crepe of fermented lentil and rice smeared with flavorsome red chutney, sprinkled with raw red onions, and cut into 4 pcs. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Plain dosa with seasoned sautéed vegetables. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
4 pcs of small soft pancakes (seasoned potatoes on the side). Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Plain dosa with seasoned spinach filling. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Plain dosa with seasoned spinach filling. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Plain dosa with Cheddar cheese. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Plain dosa with seasoned and sautéed mushrooms with potatoes. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Plain dosa with Cheddar cheese, and seasoned potatoes. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Plain dosa with onions, green chilies, cheese, and potatoes. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
A paper-thin big dosa. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Thin big dosa with seasoned potatoes. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Plain dosa with diced onion and seasoned grated fresh cheese filling. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Crispy dosa variety with a golden brown colour and usually served in a cone shape served hot with chutney, and sambar. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Crepe buttered with chocolate syrup, dry fruits, and served with vermicelli kheer. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Plain dosa with seasoned and sautéed mushrooms. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Crispy Dosa layered with spicy schezwan chutney served with sambar and coconut chutney.
Crispy Dosa layered with spicy schezwan chutney with seasoned potatoes served with sambar and coconut chutney.
Plain dosa with seasoned grated fresh cheese, and potato filling. Crispy crepe made with a batter of lentils and rice. Served with coconut chutney and sambar. (An aromatic light vegetable soup tempered with asafetida and curry leaves).
Grated paneer, sautéed onions, peas, bell peppers, and light creamy tomato sauce. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Cubes of homemade cottage cheese cooked in a tomato-based gravy finished with butter and topped with cream. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Fresh cheese, onions, and bell peppers sautéed with spices, and herbs. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Fresh cheese sautéed with onions, bell peppers, tomatoes, and herbs in a sweet and sour sauce. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Cubes of cottage cheese marinated in yogurt, herbs, and spices, grilled in the tandoor, and simmered in a tangy sauce of light cream and fresh tomatoes. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Cubes of fresh cheese with green peas in an onion, garlic, and ginger and tomato gravy. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Cubes of fresh cheese in a tomato chili gravy. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Variety of vegetables cooked with herbs and spices in curry sauce. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Vindaloo is a very hot and spicy dish cooked with some pieces of potatoes, and chili powder and Indian spices. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Combination of nine vegetables cooked in an onion and cashew nut gravy. Jain option available. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Crispy sautéed okra served with onions, cilantro, and lemon juice. Jain option available. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Fresh mushrooms and green peas in a delicious gravy. Jain option available. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Fenugreek leaves and green peas prepared in a rich cashew nut sauce. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Cheese and potato dumplings in the thick onion tomato sauce with light cream and chili sauce. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Cauliflower and potatoes seasoned with ginger, garlic, herbs, and spices. Entrées are gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Potatoes and green peas cooked in garlic, tomato, and onion gravy. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Whole black lentils with red kidney beans cooked in a rich buttery sauce. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Dal palak is lentils cooked with spinach tempered with basic Indian spices. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Chunks of soy simmered in the exotic sauce of green and black cardamoms, coriander, ginger, and garlic and onion fennel sauce. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Eggplant roasted on a fire and cooked with onion, and tomatoes and peas. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Chana masala or chickpeas cooked in aromatic onion, and tomato and spice sauce. Gluten-free and served with basmati rice, raw red onions, and mixed pickle.
Plain rava dosa served with coconut chutney and sambar. Crispy semolina crepe flavored with cumin seeds and curry leaves served with sambar and coconut chutney. Please allow 10-15 minutes for the cooking time.
Plain rava dosa with seasoned potatoes. Crispy semolina crepe flavored with cumin seeds and curry leaves served with sambar and coconut chutney. Please allow 10-15 minutes for the cooking time.
Rava dosa layered with spicy chutney. Crispy semolina crepe flavored with cumin seeds and curry leaves served with sambar and coconut chutney. Please allow 10-15 minutes for the cooking time.
Rava dosa layered with spicy chutney and seasoned potatoes. Crispy semolina crepe flavored with cumin seeds and curry leaves served with sambar and coconut chutney. Please allow 10-15 minutes for the cooking time.
Rava dosa with red onions and green chilies. Crispy semolina crepe flavored with cumin seeds and curry leaves served with sambar and coconut chutney. Please allow 10-15 minutes for the cooking time.
Rava dosa with red onions, green chilies, and seasoned potatoes. Crispy semolina crepe flavored with cumin seeds and curry leaves served with sambar and coconut chutney. Please allow 10-15 minutes for the cooking time.
Topped with tomatoes, onions, bell pepper, and Cheddar cheese. Crispy semolina crepe flavored with cumin seeds and curry leaves served with sambar and coconut chutney. Please allow 10-15 minutes for the cooking time.
Rava Dosa with spread potatoes & various other aromatic spices served with sambar and coconut chutney.
Soaked in a choice of sambar or rasam and served with coconut chutney.
Steamed lentil and rice patties served with sambar and coconut chutney.
Crispy savory lentil doughnuts served with sambar and coconut chutney.
Idli and medu vada served with sambar and coconut chutney.
Chopped fried idlis served with sambar and coconut chutney.
Chopped idlis sautéed with mustard seeds, curry leaves, and a touch of spices served with sambar and coconut chutney.
Lasuni gobi is a popular appetizer made with cauliflower, cornflour, soya sauce, vinegar, chili sauce, and ginger and garlic. Garnished with green onions and sesame seeds.
Golden fried crispy spring rolls served with a sweet chili sauce.
Stuffed vegetable, served with a soy garlic sauce.
Made with deep-fried potatoes and coated with tomato chili sauce, honey, and a mixture of garlic, vinegar, salt, pepper, and chili flakes garnished with green onion and sesame seeds.
Crisp fried mixed veg, juliennes in a batter of chickpea flour, spices, and herbs. Served with tamarind and mint chutney.
Gram flour coated cottage cheese fritters. This tasty paneer pakora is crisp from outside and soft from inside. Served with tamarind chutney.
Onion bhajia are deep-fried onion fritters made with gram flour, and onion and spices served with tamarind and mint chutney.
Semolina and lentils with ginger, onions, and curry leaves. Served with sambar and coconut chutney. Jain option available.
Roasted peanuts tossed with diced onions, cilantro, lemon juice, and spices. Jain option available.
Crispy papad topped with a spicy and tangy mixture of onions, tomatoes, green chilies, coriander leaves, salt, chaat masala powder, red chili powder, and lemon juice.
Mashed samosa topped with wheat crispies, chickpeas, chopped onions, yogurt, coriander, pomegranate, and tamarind chutney.
House-made wheat crispies layered with chickpeas, chopped raw red onions yogurt and dressed with coriander, pomegranate, tamarind, and mint chutney.
Puffed rice flakes tossed with onions, potatoes, tomatoes, cilantro, and tamarind chutney, sprinkled with sev and pomegranate.
Crispy shells with lentils and potatoes served with cold spicy tangy water on the side.
Batata Sev puri is one of the popular Indian chaat. Combination of papdi (crispy flat puri), sev (deep-fried gram flour noodles), boiled potatoes (batata), moong (green beans), and onion. An assortment of chutneys like green chutney, and tangy date tamarind chutney make it simply irresistible.
Hot and crispy served with some of the most delicious toppings such as tamarind chutney, green chutney, sev, ragda, curd, finely chopped onions, pomegranate seeds, and various other aromatic spices.
Crispy turnovers with seasoned potatoes and green peas. Served with mint and tamarind chutney.
Crispy shells filled with lentils and potatoes, topped with sev, yogurt, coriander, pomegranate, and tamarind chutneys.
Chilled lentil dumplings in sweet yogurt garnished with yogurt, coriander, pomegranate, and tamarind chutneys.
Gobi Manchurian has crispy cauliflower florets tossed in a spicy, sweet and tangy manchurian sauce.
Seasoned paneer rolled in a thin paratha with lettuce, tomato, and red onions with mint sauce.
Seasoned spinach rolled in a thin paratha with lettuce, tomato, red onions with mint sauce.
Seasoned potato rolled in a thin paratha with lettuce, tomato, and red onions with tangy sauce.
Whipped yogurt with onions, cumin seeds, and cilantro.
Roasted lentil (Bengal grams) and cumin seed wafers.
Plate is full of cucumbers, carrots, red onions, and tomatoes with green chilies and lemon.
Aromatic long grain basmati rice.
Tomatoes seasoned with basil, and thyme is perfect comfort.
Puréed lentils flavored with fresh herbs, delicate spices, cilantro, grated fresh coconut, and garnished with juliennes of ginger and carrots.
Sweet corn soup is a comforting, healthy, and delicious mixed soup make with corn kernels and veggies.
Vegetable clear soup is a comforting and light soup prepared with carrots, corns, beans, mushrooms, and topped with spring onions.
Tangy spicy tomato soup with tamarind and spices.
Delicious clear vegetable soup with fresh spinach and tofu in a light soy sauce.
Fresh seasonal vegetables marinated in yogurt and grilled. Gluten-free.
Fresh mushrooms marinated in yogurt and spices and grilled in a tandoor. Gluten-free.
Homemade cheese filled with mint, coriander chutney, and cooked in the tandoor. Gluten-free.
Chunks of soy marinated with chef's exotic spices cooked in tandoor. Gluten-free.
Chunks of soy marinated with chef's exotic spices cooked in tandoor. Gluten-free.
Hours of Service:
Friday: 11:30am - 9:30pm
Monday: 11:30am - 9:30pm
Sunday: 11:30am - 9:30pm
Tuesday: 11:30am - 9:30pm
Saturday: 11:30am - 9:30pm
Thursday: 11:30am - 9:30pm
Wednesday: 11:30am - 9:30pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.