1947 Indian Vegetarian Cuisine Menu

Soup, Appetizer, Rice, Sambar, Rasam,Biryani, Chapathi, Paneer Curry, Curd, Sweet, Pickle and Papad

Soup, Appetizer, Biryani, Rice, Sambar, Rasam, Poriyal, Chapathi, Paneer Curry, Sweet, pickle and Papad

A fresh mix of assorted greens, often including lettuce, spinach, and arugula, combined with a variety of vegetables like cucumber and bell peppers.

Nutrient-rich chickpeas sautéed with aromatic spices and herbs, providing a flavorful and protein-packed dish

A refreshing blend of thinly sliced cucumbers, often tossed with herbs, light seasonings, and a tangy dressing

Spicy green chilies dipped in a seasoned gram flour batter and deep-fried to a golden crisp.

Slices of onion, potato, eggplant, or plantain dipped in a spiced gram flour batter and deep-fried to a crispy golden brown

A medley of finely chopped vegetables, such as potatoes, onions, spinach, and cauliflower, dipped in a seasoned gram flour batter and deep-fried to a crispy golden crunch

A savory South Indian doughnut made from urad dal (black gram) batter, deep-fried to a crispy golden exterior with a soft and fluffy interior. 3 Pieces.

A spicy and crunchy South Indian fritter made from channa dal (split chickpeas) mixed with onions, green chilies, and aromatic herbs, deep-fried to perfection.

Marinated pieces of cauliflower (gobi), baby corn, or Indian cheese (paneer) are deep-fried to a golden crunch and then tossed in a tangy and spicy sauce made of soy, garlic, and green chilies

Crispy pastry rolls filled with a flavorful mixture of finely chopped vegetables and light seasonings deep-fried to a golden hue.

A South Indian delicacy where mushrooms are sautéed with a fragrant mix of spices, roasted red chilies, and curry leaves, embodying the rustic flavors of the Pallipalayam region

A fiery and crunchy snack where peanuts are roasted and tossed in a spicy Peri Peri seasoning, marrying the bold flavors of African chili with the nuttiness of peanuts

A crispy and light crepe made from a fermented batter of rice and urad dal

A thick pancake-like preparation made from fermented rice and urad dal batter with a spicy mixture of onions, tomatoes, and green chilies.

A fluffy, pancake-like preparation made from fermented rice and urad dal batter.

A fusion of textures and flavors, this dosa combines the crispy and lacy exterior of an Onion Rava Dosa with a savory filling of spiced potatoes and onions.

A crispy crepe made from a batter of semolina (rava), rice flour, and all-purpose flour, speckled with finely chopped onions, green chilies, and cumin

A golden, crispy crepe enveloping a flavorful filling of spiced potatoes and peas

An enticing variation of the classic masala dosa - a crispy exterior smeared with a spicy red chutney made from red chilies and garlic, enveloping the traditional spiced potato filling

A lusciously rich version of the traditional dosa, generously smeared with clarified butter (ghee) while cooking, with a golden, crispy texture and a fragrant aroma.

A delightful twist on the classic dosa, topped with finely chopped, seasoned onions that caramelize slightly when cooked

A crispy dosa generously sprinkled with spicy podi (a dry powder mix of roasted lentils, red chilies, and spices), offering a unique blend of the crepe's crunch and the podi's fiery kick

A delicate crepe made from a batter of semolina (rava) and rice flour, infused with finely chopped onions that lend a mild sweetness, complemented by hints of green chilies and cumin for a subtle spice kick

Delicate steamed nests made of rice flour dough this is soft and springy and paired with a rich and aromatic veg korma.

Hailing from the southern coasts of India, Aapam is a delicate, bowl-shaped pancake made from a fermented rice and coconut batter, characterized by its soft, fluffy center and thin, crispy edges and paired with sweetened coconut milk. 2 PCs.

A cherished dish from the heart of South India, Pongal is a creamy concoction of rice and moong dal, cooked to perfection and tempered with black pepper, cumin, ginger, and ghee-roasted cashews.

A hallmark of Punjabi cuisine - Chickpea curry (chole) with deep-fried, pillowy bhature

A beloved North Indian classic, featuring fluffy, deep-fried poori, paired with aloo bhajji (spiced potato curry).

A street food favorite - Shredded flaky parottas and tossed in a fiery sauce made with bell peppers, onions, tomatoes, and a blend of aromatic spices.

A creamy North Indian curry that marries the bitterness of fenugreek leaves (methi), the sweetness of green peas (mutter), and the richness of paneer in a luscious, fragrant gravy

A royal Indian curry that combines nine different vegetables and fruits in a creamy, nut-infused gravy epitomizing a symphony of flavors and textures

A classic North Indian dish blending creamy paneer cubes in a rich, aromatic spinach gravy

Mughlai-inspired delicacy with paneer chunks bathed in a creamy, nutty gravy. The 'shahi' or royal gravy is a harmonious blend of tomatoes, onions, ground nuts, and aromatic spices

Chunky paneer pieces and bell peppers, cooked in a robust gravy made from freshly ground spices, tomatoes, and onions. \n

Soft cubes of paneer and fresh green peas (mutter) in a sumptuous, butter-laden (makhan) gravy

Tender cubes of paneer bathed in a luxuriously rich and creamy tomato gravy, infused with butter and a blend of aromatic spices.

A cornerstone of North Indian Cuisine - Succulent chunks of paneer (Indian cottage cheese) marinated in a blend of aromatic spices and yogurt, grilled to perfection and submerged in a rich, creamy tomato-based gravy

A comforting dal made with split yellow lentils, seasoned with a sizzling tempering of cumin, other spices, and red chilies

A flavorful North Indian curry made from chickpeas simmered in a spicy and tangy tomato-based gravy, accentuated with aromatic herbs and spices.

A fiery and aromatic curry hailing from the Chettinad region of Tamil Nadu, prepared with a robust blend of roasted spices, coconut, and tamarind

A vibrant stir-fry of mixed vegetables tossed in a tangy tomato-based sauce, highlighted with sautéed bell peppers, onions, and a sprinkle of garam masala

A beloved North Indian curry that pairs tender potatoes (aloo) and cauliflower (Gobi) florets in a spiced gravy

A crispy Andhra-style okra (bendakaya) stir-fry, seasoned with a blend of spices and roasted to perfection

A traditional Andhra delicacy with whole brinjals (eggplants) stuffed with a spicy and tangy masala, then simmered in a rich gravy

Delicate kofta balls infused with a blend of spices and herbs, submerged in a fragrant curry that draws its unique flavors from the green hills of Nilgiri, featuring coconut, mint, and coriander.

Long, slender noodles stir-fried with a colorful mix of crunchy vegetables and a hint of soy sauce

Cooked rice stir-fried with a medley of finely chopped vegetables and savory sauces

Fragrant basmati rice delicately flavored and sautéed with cumin seeds (jeera)

A flavorful rice dish cooked with an assortment of vegetables and mild spices

An aromatic rice delicacy infused with the bold flavors of Chettinad spices, featuring marinated paneer cubes that add richness and depth

A flavorful rice dish from Tamil Nadu's Chettinad region, blending basmati rice with vegetables and a distinct mix of roasted spices

A royal mughlai dish - Basmati rice and mixed vegetables layered and slow-cooked (dum) with aromatic spices, saffron, and herbs

A classic dosa with a melty cheese filling, combining the crispiness of the traditional crepe with the gooey richness

A crispy and thin rice dosa, playfully shaped like a cone

Fried dough balls soaked in a sugar syrup and rose water.