A2B Indian Vegetarian Restaurant Menu

A curated assortment of various Indian dishes, typically including rice, dal, sabji, roti, raita, dessert, and papadum.

Flaky, layered flatbread, typically made with all-purpose flour, pan-fried to a golden crisp. Also known as 'barota'.

Steamed rice and lentil patties, crispy lentil donut, mini plain rice crepe, and semolina dessert.

Crispy crepe lined with mint and cilantro chutney, stuffed with a spiced potato and onion masala.

Chole Bhature: Spicy chickpea curry (channa masala) paired with deep-fried, fluffy leavened bread (bhature).

Bisibelabath, bagalabath, special rice, poriyal, papad, and sweet.

Mixed vegetables and potatoes, spiced, coated with bread crumbs, and deep fried.

Steamed savory rice and lentil cakes, typically enjoyed with chutneys or sambar.

Deep-fried, puffed wheat bread served with a spiced potato curry.

Soup made with julienned vegetables, infused with chili paste and sour ingredients.

Soup made with tamarind, tomato, and authentic South Indian spices.

Lentils, chicken, herbs, and spices in a traditional Indian soup.

A traditional South Indian soup made with drumstick leaves, tamarind, and a blend of spices like cumin, black pepper, and coriander.

Roasted tomatoes and bell peppers blended with Indian spices, typically including cumin and coriander.

Crispy samosas filled with onions and spices, topped with chickpeas, yogurt, mint, and tamarind chutneys, garnished with chopped onions and sev.

Flat puris topped with diced potatoes, onions, tomatoes, and a variety of chutneys, garnished with thin sev and chaat masala.

Crispy puris typically topped with a green peas masala, onions, sev, and a blend of chutneys.

Fried pastry filled with spiced potatoes, peas, and onions, typically served with tangy tamarind and mint chutneys.

Chunks of idli sautéed with curry leaves and a traditional spice mix, creating a fragrant and flavorful appetizer.

Minced vegetables mixed with lentils and spices, formed into patties and pan-fried.

Deep-fried fritters made with drumstick leaves, lentils, onions, and traditional South Indian spices.

Bread slices stuffed with spiced mashed potatoes, dipped in gram flour batter, and deep-fried.

Hung yogurt kababs typically made with gram flour, paneer, and mild spices, coated in bread crumbs and fried.

Steamed rice and lentil cakes tossed with ghee and a homemade spice powder typically made from lentils, chilies, and spices.

Strips of paneer coated in a spiced chickpea flour batter and deep-fried.

Thin pastry rolls filled with stir-fried vegetables, then deep-fried until crispy.

Cauliflower florets marinated in Indian spices, deep-fried, and sautéed with tangy gongura leaves.

Sliced parota tossed with schezwan chilli sauce, onions, and bell peppers.

Steamed rice flour dumplings typically filled with coconut and jaggery, seasoned with cardamom, and wrapped in banana leaves.

Roasted peanuts mixed with onions, tomatoes, green chilies, coriander, and lime juice.

Chunks of Indian cottage cheese (paneer) marinated with mango (aam) and spices, grilled in a tandoor.

A combination of assorted kebabs including chicken, lamb, and fish, typically grilled on a tawa and served sizzling.

Mini steamed rice cakes soaked in South Indian lentil stew and garnished with ghee.

Steamed rice and lentil cakes typically soaked in a lentil-based vegetable stew known as sambar.

Griddle-cooked whole wheat flatbread served with a rich vegetable kurma, typically made with potatoes, peas, carrots, onions, tomatoes, coconut or yogurt, nuts, and spices.

Deep fried lentil doughnuts soaked in sambar (lentil stew).

Steamed rice and lentil cakes traditionally served with chutneys or sambar.

A traditional South Indian dish made with rice and moong dal, cooked with ghee, cumin, and black pepper, and garnished with cashews.

Lentil donuts soaked in yogurt.

Steamed savory rice and lentil cakes, typically enjoyed with chutneys or sambar.

Chole Bhature: Spicy chickpea curry (channa masala) paired with deep-fried, fluffy leavened bread (bhature).

Fermented rice and lentil batter with onions and spices, cooked in special molds until golden brown.

A savory South Indian dish made from roasted semolina cooked with vegetables, spices, and often tempered with mustard seeds and curry leaves.

Curd: Smooth and creamy yogurt, typically enjoyed as a refreshing accompaniment in Indian cuisine.

Steamed rice and lentil patties soaked in homemade special soup (rasam).

Deep-fried lentil donuts typically soaked in homemade spiced tomato soup (rasam).

Steamed savory rice and lentil cakes, typically served with chutneys or sambar.

Deep-fried lentil doughnuts with a crispy exterior and soft interior, typically served with sambar and chutneys.

Steamed rice and lentil patties, crispy lentil donut, mini plain rice crepe, and semolina dessert.

Ghee pongal made from rice and lentils with ghee, a deep-fried lentil vada, and a single poori (deep-fried bread).

Steamed rice cakes (idli), fried lentil donuts (vada), semolina-based savory dish (rava kitchidi), and a sweet semolina dessert (kesari).

Combo 1 includes steamed rice cakes (idli), fried lentil donuts (vada), savory rice dish (pongal), and sweet semolina dessert (kesari).

Assorted dishes typically include a variety of curries, rice, naan, raita, salad, and a dessert.

Bisibelabath, bagalabath, special rice, poriyal, papad, and sweet.

Deep-fried, julienne-cut potatoes, typically seasoned with salt.

Breaded cheese balls infused with jalapeños, typically containing herbs and spices.

A thin rice and lentil crepe typically topped with sweet pineapple pieces.

A thin, crispy crepe made from rice and lentils, spread with rich chocolate.

Crispy rice and lentil crepe typically topped with shredded cheese.

Karuveppilai poondu kozhambu: A tangy curry made with tamarind, whole garlic, onions, curry leaves, and tomatoes.

Crumbling cooked dal dumplings, this curry is prepared with tempered spices, onions, and tomatoes, typically including coconut for added flavor.

Eggplant cooked in a rich, tangy tamarind-based curry with onions, tomatoes, and south Indian spices.

Lentil dumplings simmered in a tamarind-based tangy curry with onions and tomatoes.

Yellow lentils simmered with onions, tomatoes, garlic, and spices, then tempered with mustard seeds, curry leaves, and ginger.

Lentils cooked with spinach, tempered with traditional Indian spices, tomatoes, and onions.

Crispy wafers made from lentil flour, typically seasoned with spices.

A thin savory crepe made from a rice and lentil batter, typically filled with mashed spiced potatoes.

Deep-fried, puffy Indian bread made from fermented dough.

Unleavened whole wheat flatbread, typically cooked on a griddle.

Deep-fried, fluffy whole wheat bread.

Basmati rice cooked with paneer (Indian cottage cheese), mixed vegetables, and aromatic spices.

Special curd rice: Double boiled rice mixed with yogurt and tempered with mustard seeds and curry leaves.

Stir-fried rice with paneer, carrots, peas, and bell peppers, seasoned with soy sauce and spices.

Basmati rice stir-fried with mushrooms, black pepper, and soy sauce.

Rice cooked with lentils, mixed vegetables, tamarind, and aromatic spices, a traditional dish from Karnataka, India.

Flavored rice: Rice typically cooked with aromatic spices and herbs for a delightful twist to your meal.

Small onion ghee uttappam: Soft rice and lentil pancake, typically topped with sliced pearl onions and cooked with ghee.

A thin, crispy crepe made from semolina and rice flour, typically seasoned with mild spices.

Thin rice and lentil crepe typically roasted with butter, offering a rich and creamy texture.

Thin rice and lentil crepe cooked with ghee (clarified butter) and filled with mildly spiced mashed potatoes.

Thin rice and lentil crepe roasted with butter, filled with spiced paneer (Indian cottage cheese).

A thin semolina (rava) and rice crepe typically filled with mashed potato masala.

Crispy large thin rice and lentil crepe roasted with a dollop of ghee (clarified butter) and typically stuffed with spiced mashed potatoes and onions.

Thin rice and lentil crepe drizzled with ghee (clarified butter).

Small, thin rice and lentil crepe, typically served plain or with a light spread of ghee.

Thin rice and lentil crepe topped with finely chopped onions.

Thin rice and lentil crepe stuffed with mashed potatoes and onions.

A thin, crispy crepe made from semolina and rice flour, sprinkled with finely chopped onions.

A thin semolina and rice crepe filled with mashed potatoes and topped with finely chopped onions.

Thin rice and lentil crepe topped with a spicy lentil and chili powder mix (podi).

Soft and spongy rice crepes, typically made from fermented rice and lentil batter.

Thin, crispy rice and lentil crepe typically roasted with ghee (clarified butter).

Crispy crepe lined with mint and cilantro chutney, stuffed with a spiced potato and onion masala.

Minced parotta stir-fried with mixed vegetables and Indian spices.

Spongy rice pancake. Choice of side: Kurma (a mildly spiced curry) or Veg Stew (vegetable-based soup).

Thin rice and lentil crepe filled with spiced potato masala, garnished with special chutneys.

Steamed rice flour dumplings typically filled with jaggery and coconut, seasoned with cardamom.

Green moong dal crepe filled with savory semolina porridge (upma) cooked with cashews and spices.

Steamed rice cakes served with deep-fried lentil fritters in a spiced tomato and onion gravy.

Soft and fluffy pair of thick dosas typically paired with a flavorful lentil and vegetable curry from Saidapet.

Dosa coated with gongura chutney and stuffed with spiced potato masala.

House-made Kerala parotta layered with veg salna typically include veg kurma, wrapped in banana leaf and grilled.

Small, spiced rice and lentil batter dumplings, typically includes onions, chilies, and herbs, cooked in a special pan for a crispy exterior and soft interior.

Yogurt blended with mango pulp and milk, creating a creamy, sweet beverage typically enjoyed by kids.

Blended Indian curd with ground spices, typically including ginger and curry leaves.

Idly (2), vada (1), coffee. Option to have coffee now or later.

A traditional Indian carbonated beverage, typically available in flavors like lemon, orange, jeera (cumin), and mojito.

A tangy Indian beverage made with cumin, mint, tamarind, and spices, mixed with water.

Milk blended with rose syrup, typically sweetened, creating a refreshing and fragrant beverage.

Traditional South Indian filter coffee made by mixing frothed and boiled milk with a strong coffee decoction, served in a convenient to-go format.

A refreshing drink made with nannari root syrup and lemon juice.

Pure, refreshing bottled water, ideal for quenching your thirst.

Elaneer Payasam: A South Indian delicacy made with tender coconut water, tender coconut flesh, and milk, creating a unique rice pudding.

Cottage cheese dumplings soaked in sweetened thick milk flavored with saffron and cardamom.

Deep-fried dumplings soaked in sweet syrup, simmered in traditional South Indian kheer.

A traditional dessert made from rice, milk, and sugar, typically flavored with cardamom, raisins, and cashews.

Roasted semolina sweetened with sugar, cooked with ghee, and mixed with raisins and nuts. Flavored with saffron and cardamom.

Traditional Indian snack made with rice flour and gram flour, seasoned with sesame seeds, cumin, and a hint of asafoetida, then deep-fried to a crispy texture.

Mini Jangiri (6 pcs): Deep-fried spirals made from urad dal batter, typically soaked in saffron-infused sugar syrup.

Thattai is a crispy Indian pastry made from rice flour, lentil flour, and spices, typically including cumin seeds and salt.

Deep-fried lentil batter soaked in sugar syrup, creating a sweet and chewy texture.

Tiny gram flour balls, fried in ghee, soaked in sugar syrup, and typically garnished with nuts and cardamom.

Traditional Indian dessert made with cashew nuts, sugar, and cardamom powder, often garnished with edible silver foil.

Sweet flatbread typically stuffed with chana dal and jaggery, often flavored with cardamom and cooked on a griddle.

Sweet balls made from gram flour, sugar, ghee, and cardamom, garnished with nuts.

A crispy Indian snack made from rice flour and gram flour, typically seasoned with chili powder, butter, and oregano, and fried in refined groundnut oil.

Deep-fried gram flour pearls soaked in sugar syrup, typically including nuts and cardamom.

Grated carrots slow-cooked with milk, sugar, and ghee, typically garnished with nuts and cardamom.

Soft cottage cheese dumplings poached in sugar syrup, typically flavored with cardamom and garnished with coconut flakes.

Handcrafted Diwali gift box typically includes assorted sweets such as khoya barfi, milkcake, pakiza sweet, or any barfi.

A traditional Indian sweet made with a blend of dried fruits, nuts, and aromatic spices, rolled into bite-sized balls.

Soft flatbread typically filled with lentils, jaggery, and cardamom, cooked with ghee.

Made with jackfruit, this traditional Indian fruitcake typically includes a blend of dried fruits and nuts.

Crispy fried gram flour pearls mixed with peanuts, curry leaves, and spices.

A traditional Indian sweet made from rolled dough, typically includes sugar syrup and ghee, offering a layered and chewy texture.

A traditional snack mix typically featuring gram flour, fried lentils, peanuts, curry leaves, and a hint of asafoetida.

Milk cake is a traditional Indian dessert made with slowly cooked milk, sugar, ghee, and a hint of cardamom.

Traditional South Indian sweet made with chickpea flour, ghee, and sugar.

Crispy gram flour noodles seasoned with black pepper and typically includes a hint of chili powder and salt.

Crispy rice flour discs typically seasoned with lentil flour, cumin seeds, and salt, fried in peanut oil.

Flattened balls of cottage cheese soaked in sweetened thick milk flavored with cardamom and saffron.

A traditional Indian sweet made from semolina, sugar, ghee, and cardamom, typically garnished with cashew nuts and raisins.

A crunchy South Indian snack made from rice flour and gram flour, shaped into ribbon-like strands and deep-fried to a crisp texture, typically seasoned with spices.

A traditional Indian snack made from rice flour and urad dal flour, typically seasoned with cumin seeds and fried to a crispy texture.

Betel leaves filled with sweetened coconut, rose petal preserves, cherries, and tutti-frutti, folded into a triangular shape.

Ground almonds cooked with ghee, sugar, and milk, typically flavored with saffron and cardamom.

A traditional Indian sweet made with condensed milk solids, sugar, and cardamom, offering a dense and rich texture.