Desi Cravings Menu

Deep-fried fritters crafted from a batter of rice and urad dal, seasoned with a blend of spices, often accompanied by chutney.

Tender chicken marinated in a blend of Indian and Middle Eastern spices, slowly roasted and thinly sliced. Served wrapped in a soft pita with garlic sauce and pickles.

Deep-fried dumplings prepared with flour, yogurt, and a blend of traditional spices, often served with chutney.

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

Vegetarian.

Stir-fried noodles with chicken, vegetables, and a savory blend of soy sauce and spices.

Boneless chicken deep-fried and tossed in a spicy, sweet, and tangy Manchurian sauce, typically includes onions and bell peppers.

Thin rice and lentil crepe generously topped with finely chopped onions.

Crispy pastry filled with spiced vegetables, drizzled with yogurt and chutney on a chickpea base.

Vegetarian.

Savory fried rice with scrambled eggs and fresh vegetables.

Basmati rice stir-fried with two eggs, typically includes a mix of vegetables and seasoned with Indo-Chinese spices for a hearty dish.

Tender chicken pieces stir-fried with fragrant basmati rice, colorful vegetables, and aromatic spices, garnished with chopped red onions and green onions.

Basmati rice stir-fried with two eggs and chicken, typically includes a mix of vegetables and seasoned with Indo-Chinese sauces and spices.

Vegetarian.

Vegetarian.

Stir-fried noodles mixed with eggs, vegetables, and a blend of Indo-Chinese sauces and spices.

Stir-fried noodles tossed with two eggs and a blend of traditional vegetables, seasoned with a mix of Indo-Chinese sauces and spices.

Stir-fried noodles with chicken, vegetables, and a savory blend of soy sauce and spices.

Stir-fried noodles with two eggs, chicken, and vegetables, seasoned with Indo-Chinese spices and sauces.

Crispy cauliflower florets tossed in a tangy, spicy Manchurian sauce, garnished with fresh cilantro and chopped green onions.

Boneless chicken deep-fried and tossed in a spicy, sweet, and tangy Manchurian sauce, typically includes onions and bell peppers.

Chunks of chicken are sautéed with onions, bell peppers, and green chillies in a hot sauce.

Puff pastry served with spiced yoghurt and a tangy chutney- a classic Indian street food delight.

Crushed puris topped with a spicy peas masala, garnished with onions, cilantro, and a mix of tangy chutneys.

Crispy pastry filled with spiced vegetables, drizzled with yogurt and chutney on a chickpea base.

A savory blend of spices, typically including herbs and ground ingredients, mixed to create a unique masala flavor profile.

Rice cooked with lentils, mixed vegetables, and seasoned with a blend of traditional Indian spices and herbs, creating a savory and tangy dish.

Rice mixed with sambar, a lentil-based stew with vegetables and spices, accompanied by chicken curry prepared with traditional Indian herbs and spices.

Tender marinated chicken, fresh vegetables, and garlic mayo wrapped in a soft flatbread. Served with a side of creamy garlic sauce and tangy red dip.

Bobbatlu, also known as pooran poli, consists of a plain flour shell filled with a mixture of chana dal and jaggery, traditionally cooked in ghee.

Tender chicken marinated in lemon and pepper, wrapped in a warm flatbread with fresh vegetables and aromatic spices. Served with garlic sauce and tangy chutney.

Steamed rice and lentil cakes, typically includes a generous topping of clarified butter (ghee).

Steamed rice and lentil cakes typically include a generous layer of ghee and a blend of coarse spices known as karam.

Steamed rice and lentil cakes, typically includes a mix of spices and vegetables, pan-fried on a griddle (tava) for a unique texture.

Deep-fried dumplings prepared with flour, yogurt, and a blend of traditional spices, often served with chutney.

Pan-fried dumplings made with a mix of flour, yogurt, and spices, typically includes a savory filling.

A thin, crispy fermented rice and lentil crepe, served with coconut chutney and tomato chutney.

Thin rice and lentil crepe generously topped with finely chopped onions.

Crispy rice and lentil crepe filled with spicy potato masala, served with coconut chutney and tomato chutney.

Crispy South Indian crepe made from fermented rice and lentil batter, generously topped with clarified butter (ghee).

Rice and lentil crepe, typically includes a spicy podi spread, finished with a layer of ghee.

Crispy rice and lentil crepe topped with a spicy paste and a generous amount of ghee.

Crepe filled with seasoned, fluffy eggs - a delightful twist on a traditional dosa.

Crispy rice and lentil crepe filled with spiced paneer, served with coconut chutney, tomato chutney, and sambar.

A thin, crispy crepe made from fermented rice and lentil batter, served with a side of richly spiced chicken curry.