Astoria Biryani House Indian Restaurant Menu

Boneless chicken cooked with cream fresh tomato sauce onions and other indian spices.

Boneless chicken cooked with butter along with onion and tomato sauces.

Triangular turnovers filled with potatoes and green peas. served with mint chutney.

Fluffy, Butter-Infused Traditional Indian Bread

Fried boneless chicken sauteed with green chilies ginger garlic and onions.

Fragrant basmati rice layered with tender chicken, garnished with fresh cilantro, sliced red onions, lime wedges, and a decorative carrot rose.

Absolutely perfect steam Basmati rice on the side

Tender chicken pieces cooked in a rich cashew and almond gravy.

Decadent, creamy cheese dumplings soaked in sweet, cardamom-scented milk.

Sweet, dense squares of semolina cake, infused with cardamom and garnished with slivers of pistachio.

Three crispy lentil wafers, typically served as a light appetizer, and may include spices for added flavor.

Florets of cauliflower tossed with mustard seeds coconut milk curry leafs and garnished with authentic seasonings.

Triangular turnovers filled with potatoes and green peas. served with mint chutney.

Chunks of baby corn tossed with mustard seeds coconut milk curry leafs and garnished with authentic seasonings.

Cottage cheese tossed with mustard seeds coconut milk curry leafs and garnished with authentic seasonings.

Chickpeas flour battered and deep fried chili.

Vegetarian pakora. Choice of onion or mixed vegetable. Crispy, deep-fried fritters.

Cottage cheese tossed with majestic sauce and curry leafs. garnished with authentic seasonings.

Cottage cheese cubes cooked in sauce with cashew nuts.

Baby corn deep-fried and sautéed with a special blend of spices, including karampodi, a traditional spice mix containing lentils and dried coconut.

Cauliflower marinated in spices, fried, and tossed with curry leaves and a special chili powder.

Battered baby corn deep-fried and tossed with onions, capsicum, and a spicy Indo-Chinese chili sauce.

Cottage cheese cubes stir fried in a wok with soy and green chili sauce.

Baby corn chunks stir fried in a wok with soy sauce and green chilies.

Cauliflower florets stir fried in a wok with soy sauce and green chilies.

Cottage cheese cubes stir fried in a wok with soy sauce and green chilies.

Schezwan/Chilli

Fried boneless chicken sauteed with green chilies ginger garlic and onions.

Chicken boneless pieces dipped in spiced batter and deep fried.

Six pieces. chicken wings marinated in spices coated in batter and deep fried.

Boneless chicken pieces tossed with majestic sauce and curry leafs. garnished with authentic seasonings.

Boneless chicken pieces cooked in sauce with cashew nuts.

Chicken stir fried with raw onion ground pepper curry leaves and other indian spices.

Chef’s special spiced fish cubes deep fried and sauteed with special sauce.

Goat stir fried with raw onion ground pepper curry leaves and other indian spices.

Shrimp stir fried in a wok with soy sauce and green chilies.

Battered fried fish tossed with bell peppers, onions, and a blend of Indian and Chinese sauces.

Battered chicken pieces are deep-fried and then tossed in a savory Manchurian sauce, often accompanied by hints of ginger and garlic.

Tender chicken pieces simmered in a broth infused with ginger, garlic, soy sauce, and hot pepper flakes, complemented by a variety of vegetables and a hint of vinegar.

A traditional Indian soup typically includes lentils, vegetables, and a blend of spices, sometimes enriched with chicken.

A harmonious blend of vegetables in a broth accentuated with spicy and sour flavors, typically includes soy sauce and garnished with herbs.

A broth infused with a blend of spicy and sour elements, this vegetarian hot and sour soup is crafted with an assortment of vegetables and seasoned with traditional Indian spices.

Hot and sour soup with choice of chicken or vegetables, seasoned with traditional Indian spices.

Homestyle Tomato Soup

Lentils cooked with onions and spices.

Chickpeas cooked in traditional spices and fresh tomatoes.

Potatoes and cauliflower cooked with cumin seeds and various spices.

Mixed vegetables simmered in a creamy sauce with a blend of spices, typically including coconut and cashews for a rich flavor profile.

Fresh cut okra sauteed with onions tomatoes and spices.

Garden fresh vegetables gently simmered in a coconut spice laced cream sauce and garnished with nuts.

Vegetable balls cooked in a mildly spiced cream sauce with coconut and nuts.

Baby eggplant cooked in rich sesame and peanut sauce with herbs and spices (contain nuts).

Cottage cheese cubes cooked with butter along with onion and tomato sauces.

Cottage cheese cubes cooked with cream fresh tomato sauce onions and other indian spices.

Cottage cheese cubes sauteed with fresh ginger bell peppers onions and authentic spices.

Cheese cubes in a creamy tomato and butter sauce with aromatic herbs.

Home made Yougurt, rice, cilantro along with authentic South Indian spices

Lentil Soup with Tossed Vegetables and Spices

Basmati rice and a variety of vegetables, marinated with traditional Hyderabadi spices, slow-cooked in a sealed pot to infuse flavors.

Basmati rice and marinated vegetables, slow-cooked together with saffron and traditional spices in the Hyderabadi dum style.

Basmati rice and a medley of marinated vegetables, cooked together in a sealed pot with Hyderabadi spices, typically includes saffron for a distinct aroma.

Paneer cubes sautéed with a special Vijayawada sauce, layered with aromatic basmati rice.

Paneer cubes sautéed in a special Vijayawada sauce, combined with long-grain basmati rice, typically includes herbs and spices. Served in a family-sized portion.

Paneer cubes sautéed with a special blend of spices and herbs, served with aromatic long-grain biryani rice, prepared in a traditional Vijayawada style.

Basmati rice and assorted vegetables cooked with traditional Andhra-style avakai (mango) pickle, typically includes a blend of aromatic spices.

Basmati rice and mixed vegetables, delicately cooked with Andhra special avakai (mango) pickle, served in a family-sized portion.

Basmati rice and mixed vegetables, cooked with traditional Andhra-style avakai (mango) pickle and spices, presented in a jumbo serving.

Basmati rice and vegetables, seasoned with a blend of spices and a tangy gongura paste, cooked together in a traditional dum style.

Basmati rice and assorted vegetables cooked with tangy gongura leaves, typically includes a blend of aromatic spices, prepared in the traditional dum style.

Basmati rice and mixed vegetables, slow-cooked with gongura (red sorrel) leaves and a blend of aromatic spices, creating a tangy and savory biryani experience.

Boiled eggs simmered in a rich gravy made with onions, tomatoes, and traditional Indian spices.

Boiled eggs cooked in a creamy sauce with yogurt, cashew paste, and a blend of mild spices for a rich texture.

Chicken cooked with spinach fresh herbs and other indian spices.

Chicken cooked with spinach fresh herbs and other indian spices.

Boneless chicken cooked with butter along with onion and tomato sauces.

Pieces of chicken simmered in a rich, creamy gravy, typically includes eggs, coriander, and a blend of Mughlai spices.

Boneless chicken cooked with cream fresh tomato sauce onions and other indian spices.

Chicken and fried potatoes cooked in spicy gravy flavored with cumin and coriander.

Tender chicken pieces cooked with fresh ginger bell peppers onions and authentic spices.

South indian style chicken with distinct spices such as fennel seeds coriander and poppy seeds.

Tender chicken pieces cooked to perfection with indian herbs.

Chicken cooked to perfection with indian herbs and astoria special sauce.

Chunks of chicken cooked with a curry leaf and mustard seed in onion based curry.

Chunks of chicken cooked with a curry leaf and mustard seed in onion based curry with a tinge of mango.

Tender chicken pieces cooked in a rich cashew and almond gravy.

Chunks of chicken cooked with a curry leaf and mustard seed in onion based curry with a tinge of gongura (sorrel leaves).

Chunks of goat or lamb cooked with a curry leaf and mustard seed in onion based curry with a tinge of mango.

Goat or lamb cubes cooked in a rich cashew and almond gravy.

Traditional dish with options of chicken, goat, or lamb, blended in rich, creamy sauce with mild spices.

Chunks of goat or lamb cooked in a creamy tomato sauce.

South indian style goat or lamb cooked with distinct spices such as fennel seeds coriander and poppy seeds.

Chunks of goat or lamb cooked with a curry leaf and mustard seed in onion based curry with a tinge of gongura (sorrel leaves).

Choice of protein - chicken, goat, or lamb in a rich, aromatic sauce.

Minced goat meat cooked with onions, tomatoes, and a blend of traditional spices, typically served in a thick gravy.

Shrimp simmered in a rich sauce with tomatoes, onions, garlic, ginger, and a blend of traditional spices.

Nellore chepala pulusu is a traditional Andhra-style fish curry, simmering in a tangy tamarind sauce with onions, tomatoes, and a blend of local spices.

Fish marinated in traditional Indian spices and herbs, then deep-fried.

Fish cooked in a rich gravy featuring coconut milk, seasoned with mustard seeds, curry leaves, and a blend of traditional spices.

Shrimp cooked in a traditional Kakinada style curry, typically includes a unique blend of spices and herbs native to the region.

Shrimp cooked with tangy gongura leaves and a blend of spices, capturing the essence of Andhra cuisine.

Paneer cubes sautéed with special Vijayawada spices, typically includes long-grain biryani rice.

Basmati rice and boiled eggs, cooked with traditional Hyderabadi spices, typically includes garnishing of fried onions and lemon, served in a family-sized portion.

Basmati rice and boiled eggs, cooked with Hyderabadi spices, typically includes herbs and garnished with fried onions. Served in a jumbo size.

Eggs boiled and seasoned with Vijayawada special spices, layered with aromatic basmati rice and a blend of herbs.

Boiled eggs and fragrant basmati rice cooked with Vijayawada's special spices and herbs, tailored for a family serving.

Boiled eggs and basmati rice cooked with Vijayawada special spices and herbs, typically includes cashews and paneer in a rich, aromatic sauce.

Basmati rice dum-cooked with boiled eggs, avakai (mango pickle), and traditional spices, typically garnished with onions and lemon.

Basmati rice and boiled eggs cooked with traditional Andhra avakai (mango pickle), typically includes herbs and spices, served as a family-sized portion.

Basmati rice slow-cooked with eggs, typically includes traditional spices and avakai, a distinct mango pickle, in a larger, jumbo serving.

Basmati rice cooked dum style with gongura leaves, typically includes boiled eggs and a blend of aromatic spices.

Basmati rice cooked in dum style with gongura (sorrel leaves), spices, and herbs, typically includes boiled eggs. Served in a portion suitable for a family.

Boiled eggs and basmati rice cooked in dum style with gongura (sorrel leaves) and a blend of traditional spices.

Fragrant basmati rice layered with tender chicken, garnished with fresh cilantro, sliced red onions, lime wedges, and a decorative carrot rose.

Bone in chicken marinated in indian basmati rice spices and masala.

Boneless chicken marinated with traditional Hyderabad spices, cooked with basmati rice in a sealed pot to infuse flavors.

Boneless chicken marinated in a mix of spices and herbs, typically includes saffron-infused basmati rice, cooked in the traditional Hyderabadi dum style.

Bone in chicken marinated in indian basmati rice spices and masala.

Boneless chicken marinated in traditional Vijayawada spices, cooked with basmati rice and a blend of special herbs.

Boneless chicken marinated in Vijayawada spices, typically includes herbs and yogurt, cooked with basmati rice to serve a family.

Boneless chicken tossed on tawa and marinated in indian basmati rice spices and masala

Chicken marinated with fragrant basmati rice, herbs, and spices, mixed with traditional ulavacharu (horse gram) sauce.

Basmati rice and chicken cooked with traditional Andhra avakai (mango pickle), typically includes herbs and spices.

Basmati rice and chicken cooked with Andhra's famous avakai (mango) pickle and traditional biryani spices, designed for family servings.

Basmati rice and chicken cooked with traditional Andhra avakai (mango pickle), seasoned with a blend of spices and herbs.

Basmati rice cooked with marinated chicken and gongura (sorrel) leaves, seasoned with traditional Indian spices.

Basmati rice cooked with marinated chicken and distinctive sour gongura leaves, blended with traditional spices.

Basmati rice and chicken marinated with tangy gongura leaves, typically includes a blend of aromatic spices and herbs, slow-cooked to perfection.

Minced chicken and basmati rice, typically includes a signature blend of spices, cooked together to create a satisfying biryani.

Basmati rice and goat meat marinated in a blend of Hyderabad spices, slow-cooked in the traditional dum style.

Fragrant basmati rice and marinated goat, traditionally slow-cooked with hyderabadi spices, typically includes saffron and a blend of aromatic herbs.

Basmati rice and bone-in goat meat marinated in Hyderabadi spices, slow-cooked together in the traditional dum method.

Basmati rice and tender goat meat, traditionally cooked with Andhra's famous avakai (mango) pickle for a distinct tangy flavor.

Tangy avakai (mango) pickle combined with succulent goat pieces, slow-cooked with basmati rice in traditional Andhra style.

Tender goat pieces marinated with Andhra special avakai (mango) pickle, cooked with basmati rice and traditional spices in a jumbo serving.

Bone-in goat and basmati rice cooked with gongura leaves, offering a tart flavor, complemented by traditional spices and herbs.

Basmati rice and bone-in goat meat, seasoned with a blend of spices and mixed with tangy gongura leaves, prepared in the traditional dum style.

Goat biryani prepared with gongura leaves, offering a tangy flavor, mixed with aromatic basmati rice and traditional spices in a jumbo serving.

Minced goat meat cooked with basmati rice and a blend of traditional biryani spices.

Tender lamb marinated in a mix of spices and yogurt, layered with fragrant basmati rice and slow-cooked using the traditional Hyderabadi dum method.

Tender lamb marinated with a blend of spices and yogurt, layered with fragrant basmati rice, and slow-cooked in the traditional Hyderabad dum method.

Lamb marinated in a blend of spices and herbs, typically includes basmati rice cooked to perfection with a special Vijayawada sauce.

Lamb marinated in a blend of spices and herbs, cooked with long-grain basmati rice in traditional Vijayawada style, typically includes a special sauce.

Lamb marinated in traditional Vijayawada spices, sautéed and layered with aromatic basmati rice, typically includes a blend of herbs and special sauce.

Aromatic basmati rice and tender lamb pieces, traditionally cooked with a blend of spices and accented with the unique flavor of avakai, a traditional mango pickle.

Aromatic basmati rice and tender lamb, generously infused with traditional mango pickle spices, prepared to serve a family.

Basmati rice and tender lamb cooked with traditional Indian spices and avakai, a distinctive mango pickle, typically includes a blend of aromatic herbs.

Basmati rice and tender lamb pieces, steamed with tangy and sour gongura leaves, subtly blended with traditional spices.

Basmati rice and tender lamb pieces cooked with gongura leaves, typically includes a blend of aromatic spices.

Basmati rice and lamb cooked with gongura leaves, typically includes a blend of spices unique to Indian cuisine.

Basmati rice and fish marinated in a blend of spices, cooked together using the traditional Hyderabadi dum method.

Tilapia marinated in a special blend of spices, slow-cooked with basmati rice under sealed conditions to infuse flavors, following the traditional Hyderabad dum method.

Fish fillets marinated in a special Vijayawada sauce, mixed with aromatic basmati rice.

Fish marinated in a special Vijayawada sauce, mixed with aromatic basmati rice and traditional spices, designed to serve a family.

Marinated fish typically prepared with long grain basmati rice and a special Vijayawada sauce, served in a jumbo size.

Basmati rice infused with traditional Indian spices and avakai, a South Indian mango pickle, mixed with tender fish pieces.

Basmati rice cooked with avakai (mango pickle), herbs, and spices, mixed with fish traditionally prepared for a family serving.

Basmati rice cooked with spices and marinated fish, typically includes a blend of avakai (mango pickle) for a distinct flavor.

Basmati rice layered with fish traditionally marinated in spices and gongura leaves, known for their tangy flavor.

Basmati rice cooked with marinated fish and gongura leaves, known for their tangy flavor, blended with traditional spices.

Tilapia fish typically includes a tangy gongura sauce, layered with aromatic basmati rice, and blended with traditional Indian spices.

Shrimp marinated in a blend of spices and herbs, layered with basmati rice, and slow-cooked using the traditional Hyderabad dum technique.

Jumbo shrimp marinated in a blend of spices, layered with long-grain basmati rice, and slow-cooked under a sealed lid to infuse flavors.

Shrimp marinated in a blend of spices and sautéed, then layered with basmati rice cooked with Vijayawada's special sauce.

Shrimp marinated in a special Vijayawada sauce, cooked with fragrant basmati rice and traditional Indian spices, designed to serve a family.

Jumbo shrimp marinated and cooked with basmati rice, infused with special Vijayawada spices and herbs.

Basmati rice and shrimp cooked with tangy gongura leaves, typically includes a blend of aromatic spices.

Jumbo shrimp marinated with spices and herbs, cooked with basmati rice and tangy gongura leaves, offering a unique flavor profile.

Boneless chicken marinated in yogurt and a blend of traditional spices, then roasted in a tandoori clay oven.

Marinated chicken pieces grilled in a tandoor, garnished with lime slices, red and green bell peppers, cucumber slices, and red onion.

Boneless chicken breast marinated in yogurt, mint, cilantro, and a blend of Indian spices, then grilled in a tandoor.

Paneer cubes and onions marinated in a spicy tikka sauce, skewered with bell peppers and grilled in a clay oven.

Boneless chicken marinated in a creamy blend of yogurt, cheese, and mild spices, then grilled in a tandoor.

Astoria tandoori mix grill typically includes a savory assortment of tandoori chicken, various kebabs, and seafood, all expertly cooked in a traditional clay oven.

Special Chilli sauce sauted with gobi

Basmati rice and fried chicken pieces are cooked with a blend of aromatic spices, typically garnished with onions and herbs.

Minced chicken cooked with basmati rice, typically includes a blend of aromatic spices.

Basmati rice mixed with ground chicken (keema) and cooked with Indian spices, typically includes herbs and a hint of ghee for a rich flavor.

Minced goat meat cooked with basmati rice and traditional spices, typically includes herbs and aromatic seasonings unique to Indian cuisine.

Basmati rice cooked with ground goat meat and seasoned with a blend of aromatic spices and herbs.

Basmati rice cooked with eggplant in a special blend of Indian spices, typically includes a base of coconut milk and ghee for a rich and aromatic experience.

Chicken pieces cooked with a blend of spices and the distinctively spicy karampodi, a traditional dry spice mix.

Cauliflower florets are sautéed with a special blend of karampodi spices, offering a unique taste from the Indian cuisine.

Andhra Special Chicken Fry(Spicy Native Fry)

Chicken wings marinated in a blend of masala spices, reflecting traditional Indian flavors.

Tender mutton pieces fried and then layered with basmati rice, typically includes a blend of aromatic spices.

Shrimp marinated in a blend of traditional spices and yogurt, deep fried until crisp, typically garnished with curry leaves and a squeeze of lemon.

Basmati rice cooked with a medley of vegetables, spices, and herbs, accompanied by a rich korma sauce made with vegetables and nuts in a creamy base.

Fluffy, Butter-Infused Traditional Indian Bread

Soft, leavened flatbread topped with minced garlic and fresh cilantro.

Flavorful and fluffy Indian bread filled with caramelized onions, perfect to accompany any meal.

Leavened bread traditionally baked in a tandoor, typically includes a stuffing of cheese and a blend of mild spices.

An assortment of freshly baked Indian breads, typically including varieties such as naan, garlic naan, and aloo paratha, prepared in a traditional tandoori oven.

Spicy, tandoor-baked flatbread with green chili, garlic, and cilantro for an extra kick.

Fluffy, freshly made flatbread, perfect as a versatile accompaniment or standalone snack.

Whipped yogurt typically includes cucumbers and a blend of mild spices, served in a small portion.

A traditional curry sauce made with green chilies, peanuts, sesame seeds, dry coconut, and tamarind juice, typically includes spices like cumin and turmeric.

A small serving of salan, a sauce that typically includes a blend of peanuts, sesame seeds, and spices, offering a tangy and spicy accompaniment to meals.

Hakka noodles stir-fried with chicken, typically includes vegetables such as green peppers and onions, seasoned with Indo-Chinese spices.

Hakka noodles stir-fried with eggs, complemented by a mix of vegetables and seasoned with traditional spices.

Hakka noodles stir-fried with a medley of vegetables, typically includes cabbage, carrots, and bell peppers, all tossed in a robust schezwan sauce.

Boiled noodles stir-fried with eggs, mixed vegetables, and tossed in a spicy Schezwan sauce.

Lo mein noodles stir-fried with eggs, garlic, and a mix of vegetables, seasoned with chili and traditional Indo-Chinese sauces.

Basmati rice stir-fried with a variety of chopped vegetables, seasoned with a blend of Indo-Chinese sauces and spices.

Basmati rice stir-fried with chicken, cabbage, carrots, and bell peppers, typically includes a blend of Indo-Chinese sauces.

Basmati rice stir-fried with scrambled egg, cabbage, carrots, and bell peppers, seasoned with a blend of Indo-Chinese sauces.

Stir-fried aromatic rice with cabbage, carrots, bell peppers, and a spicy Schezwan sauce.

Aromatic basmati rice stir-fried with finely chopped vegetables such as cabbage, carrots, and bell peppers, mixed with pieces of chicken and coated in a spicy Schezwan sauce.

Aromatic rice stir-fried with eggs, cabbage, carrots, and bell peppers in a spicy schezwan sauce.

Long-grain rice stir-fried with a mix of vegetables, infused with a robust blend of chili and garlic, embodying the essence of Indo-Chinese cuisine.

Basmati rice stir-fried with chicken, garlic, and chili, typically includes mixed vegetables and is tossed in a savory Indo-Chinese sauce.

Basmati rice stir-fried with eggs, chili, and garlic, incorporating a mix of vegetables and seasoned with Indo-Chinese sauces.

Robustly flavored Indian cola with a unique spicy twist.

A carbonated soft drink with a blend of lime and lemon flavors, offering a refreshing and tangy experience.

Refreshing Yogurt-Based Indian Drink, Sweetened to Perfection

Refreshing Traditional Yogurt Drink with a Hint of Salt

Coke/Pepsi/Sprite/Diet Coke

Spicy and aromatic tea blend with traditional Indian spices, perfect for a soothing and flavorful experience.

Madras coffee is a traditional South Indian beverage, blending a rich coffee decoction with hot, frothy milk, often infused with a hint of chicory.

Crisp, golden South Indian crepe made from fermented rice and lentil batter.

Crispy thin crepe made from fermented rice and lentil batter, generously smeared with ghee.

Crepe with stuffed potato

Savory crepe made from fermented rice and lentil batter, garnished with freshly chopped onions.

Thin, crispy crepe made from rice and lentils, generously smeared with ghee and topped with finely chopped onions.

Crepe with stuffed potato

Spicy South-Indian crepe with our Mysore hot sauce and potatoes.

Spicy thin crepe made from rice and lentils, typically includes a topping of chili paste and a filling of spiced onions and potatoes.

Crispy rice and lentil crepe generously topped with melted cheese.

A traditional South Indian dish, plain uttapam is a thick pancake prepared from a fermented batter of rice and lentils.

Thick pancake made with fermented rice and lentil batter, typically includes onions scattered throughout.

Thick pancake crafted from lentil and rice flour, generously topped with a medley of vegetables.

Deep-fried whole wheat bread served with a spicy and tangy chickpeas curry.

Chole batura features a sizable, fluffy, deep-fried bread paired with a spicy chickpea curry, often garnished with fresh herbs and spices.