Divine Dosa & Biriyani - The Lassi Bar Menu

Fried Papadum is a thin, crisp disc shaped indian crackers made from peeled black gram flour (urad) spiced with black pepper.

Fried Papadum is a thin, crisp disc shaped indian crackers made from peeled black gram flour (urad) spiced with black pepper. Topped with onion, tomato, chilies, cilantro and chaat masala.

Mixed vegetables dipped in a spiced chickpea batter and deep-fried. One order comes with six pieces.

Peanuts and green chilies dipped in seasoned gram flour batter and deep-fried.

Our famous Samosas are fashioned by hand, stuffed full with mildly spiced potatoes or spiced keema (ground lamb) & green peas and cone shaped like a mighty mountain rising up in the Himalayas but made right here...

Samosa chaat topped with chickpeas, tangy chutneys, and spices. Select with or without yogurt.

Mashed mixed vegetable curry cooked with spices, served with two soft bread buns.

Spiced potato patty dipped in gram flour batter and deep-fried, served in a soft bun with tamarind and coriander chutneys.

Scrambled cottage cheese mixed with spices, onions, and tomatoes, served with two soft bread rolls.

Minced chicken served with two Indian bread buns, typically seasoned with spices and herbs.

Minced lamb cooked in a tomato-onion gravy, served on two buttered buns.

Soft bread roll, typically served alongside pav bhaji or other Indian street foods.

Crispy, spiced rice cakes tossed with sautéed onions, bell peppers, and garnished with fresh green onions.

Spicy Indian cottage cheese in a spicy sauce, deep-fried to perfection

Spicy, marinated boneless chicken, fried to perfection

Lamb stir fried with onions, ginger-garlic paste, and tempered with curry leaves and spices.

Chickpea curry served with two pieces of deep-fried bread made from all-purpose flour.

Deep-fried bread made from wheat flour.

Steamed rice and lentil cakes topped with ghee, served in a bowl of lentil soup.

Idli topped with ghee and spiced Mysore powder, served with lentil soup.

Medu vada sambar (3 pcs): Crispy lentil doughnuts typically served soaked in a flavorful lentil soup known as sambar.

Crispy, deep-fried lentil doughnuts soaked in tangy and spicy rasam, resulting in a delightful blend of flavors.

Thick savory pancake (uttapam) prepared with clarified butter (ghee).

Thick rice and lentil pancake topped with onions.

Thick South Indian pancake with onions and ghee.

Thick South Indian pancake topped with chopped onions and tomatoes.

Rice lentil pancake topped with onions, tomatoes, and ghee.

Thick rice and lentil pancake topped with chopped onions, tomatoes, and green chillies.

Rice lentil pancake with ghee, topped with onions, tomatoes, and chillies.

Thick pancake made from rice and lentils, typically topped with spiced potatoes, onions, tomatoes, and green chilies.

Thick rice-lentil pancake roasted with ghee, typically includes spiced potato masala and garnished with onions and tomatoes.

Thick pancake made from rice and lentil batter, typically topped with spicy podi (chutney powder) and chopped onions.

Thick rice and lentil pancake cooked with ghee and topped with a spicy South Indian podi blend.

Rice lentil pancake topped with Monterey Jack cheese.

Rice and lentil pancake topped with Amul cheese.

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

Crisp, savory crepe filled with spiced potatoes and onions. A South Indian delicacy.

A lentil and rice crepe cooked with clarified butter and filled with mildly spiced potato masala.

Thin crepe made of fermented rice and lentil batter, topped with chopped onions.

Thin rice and lentil crepe filled with spiced potatoes and topped with chopped onions.

Thin, crispy rice and lentil crepe topped with finely diced onions and enriched with aromatic ghee.

Crispy rice and lentil crepe enriched with ghee, filled with spiced potatoes and onions.

Thin rice and lentil crepe spread with spicy red chutney.

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

Rice and lentil crepe spread with ghee and Mysore chutney.

Rice and lentil crepe topped with ghee, spread with spicy house chutney, and filled with seasoned potato masala.

A large, thin, and crispy crepe made from rice and lentil batter.

Thin, crispy rice and lentil crepe filled with spiced potatoes and onions.

Thin rice and lentil crepe roasted with a dollop of ghee (clarified butter).

Ghee on large crispy thin rice and lentil crepe stuffed with spiced potatoes and onions.

Savory crepe made from rice and lentil batter, topped with a spicy blend of ground lentils, dried chilies, and spices.

A crispy crepe made from rice and lentils, enriched with ghee (clarified butter) and topped with a spicy lentil powder (podi).

Crispy rice and lentil crepe cooked with ghee, filled with spiced potato masala and sprinkled with podi (spiced lentil powder).

A thin and crispy crepe made with semolina, cumin, ginger, coriander leaves, and green chilies.

Thin crepe made from semolina and rice flour, filled with spiced potato masala.

Thin and crispy crepe made from semolina and rice flour, lightly spiced and garnished, with ghee.

Thin and crispy semolina and rice crepe, cooked with ghee and filled with mildly spiced potato masala.

Thin rice and lentil crepe topped with tangy gongura chutney.

Fermented crepe made from rice and lentil batter, filled with special gongura masala and spiced potato masala, typically accompanied by sambhar and chutneys.

Fermented rice and lentil crepe spread with ghee and typically includes tangy gongura leaves.

A lentil and rice crepe made with ghee, filled with spiced gongura (sorrel leaves) and potato masala.

Spongy dosa made with rice and urad dal, typically served in sets.

Spongy rice and lentil crepe topped with a coarse spice powder typically made from roasted lentils and dried chilies.

Thin rice and lentil crepe sprinkled with idly podi (coarse spice powder) and filled with spiced mashed potatoes.

Thin rice and lentil crepe topped with melted cheese.

Rice and lentil crepe filled with Indian buttery Amul cheese.

A dosa is a type of South Indian crepe made from a batter of black lentils and rice, typically filled with scrambled paneer, onions, tomatoes, and spices.

Rice lentil crepe filled with sautéed mixed vegetables and potatoes.

Rolled crepe typically includes mixed vegetables, cheese, and a house-made chili garlic or schezwan sauce.

Thin lentil crepe filled with spiced ground chicken.

Lentil and rice crepe filled with spiced minced lamb, typically accompanied by chutneys and sambar.

Choose from 4ft Masala Dosa or 4ft Plain Dosa.

Effervescent mineral water with a refreshing taste and fine bubbles.

Robustly flavored Indian cola with a unique spicy twist.

Refreshing citrus-flavored soda, offering a tangy lemon-lime zest in every sip.

Blend of pure mango pulp, typically featuring a sweet and slightly tangy flavor, imported from India.

The cold, refreshing, sparkling classic that America loves.

A crisp, refreshing taste you know and love with zero calories.

The cold, refreshing flavors of lemon and lime, perfectly blended.

Spiced Indian tea blend with aromatic flavors, perfect for chai (tea) enthusiasts.

Coffee made with finely ground coffee powder and hot milk, typically sweetened with sugar.

Refreshing Yogurt-Based Indian Drink, Sweetened to Perfection

Refreshing yogurt drink with a hint of saltiness to invigorate your taste buds.

Masala chaas: A traditional Indian yogurt drink, typically includes a blend of buttermilk, cumin, and fresh herbs, lightly spiced for a refreshing experience.

Blended ripe mangoes with almond milk, creating a smooth and creamy vegan shake.

Golden fried milk balls soaked in a sweet cardamom and rose water syrup.

Flattened cheese dumplings soaked in sweetened, thickened milk, flavored with cardamom and garnished with pistachios.

Homemade Indian ice cream made from thickened milk, typically flavored with cardamom and nuts.

Traditional Indian Frozen Dessert with Rich Mango Flavor

Aromatic basmati rice mixed with assorted fresh vegetables and traditional spices.

Layered basmati rice with succulent paneer (cheese) cubes and aromatic spices

Fragrant basmati rice cooked with aromatic spices, and boiled eggs

Chicken marinated with yogurt and spices, layered with basmati rice, saffron, and herbs, then slow-cooked in traditional dum style.

Mutton bone-in dum biryani: Bone-in mutton marinated with spices, layered with basmati rice, and slow-cooked in a sealed pot. Typically includes yogurt, onions, and saffron.

Boneless chicken marinated in Vijayawada style, layered with basmati rice, ghee, yogurt, and aromatic spices.

Basmati rice cooked with aromatic spices, paneer chunks, and tangy gongura (roselle plant) leaves.

Minced chicken marinated with spices and slow-cooked with basmati rice, herbs, and seasonings.

Boneless lamb cooked with basmati rice, herbs, and biryani spices, garnished with nuts and fried onions.

Bone-in chicken cooked with seeraga samba rice and traditional spices, inspired by the Thalapakatti style from Tamil Nadu.

Seeraga samba rice slow-cooked with bone-in mutton, aromatic spices, and fried onions in traditional Thalapakatti style.

Rice cooked with lentils, mixed vegetables, and a blend of traditional South Indian spices, typically including sambar powder.

Steamed basmati rice flavored with tamarind, peanuts, and tempered spices.

Savory fried rice tossed with fresh garden vegetables.

Basmati rice stir-fried with mixed vegetables and scrambled eggs, seasoned with traditional Indian spices.

Classic chicken fried rice with tender pieces of chicken, veggies, and perfectly seasoned rice.

Aromatic rice stir-fried with finely chopped cabbage, carrots, bell peppers, and spicy Schezwan sauce.

Stir-fried aromatic rice with finely chopped cabbage, carrots, bell peppers, special Schezwan sauce, and egg.

Aromatic rice stir-fried with finely chopped cabbage, carrots, bell peppers, and chicken in a spicy Schezwan sauce.

Paneer Tikka Masala, Chetinad Vegetable, or Vegetable Korma. Lentil choices: Dal Makhani, Dal Tadka, or Chana Chole.

Chicken Tikka Masala, Chicken Chetinad, or Chicken Korma with choice of Dal Makhani, Dal Tadka, or Chana Chole.

Rich and creamy lentil butter curry, a vegetarian delight bursting with aromatic Indian spices.

Aromatic lentils tempered with fragrant herbs and spices, a classic Indian comfort dish.

Mixed vegetables cooked in a spicy and aromatic Chettinad-style curry.

Assorted vegetables cooked in a creamy sauce with cashews, coconut milk, and spices.

Tender cubes of marinated paneer (cheese) in a rich and flavorful Indian curry sauce.

Tender chicken cooked in a creamy tomato sauce with aromatic spices.

Tender chicken pieces cooked in a rich, spiced tomato and coconut gravy, garnished with fresh cilantro.

Chicken simmered with tangy red sorrel leaves (gongura) and a blend of spices, creating a distinctive curry.

Tender chicken simmered in a smooth sauce with yogurt, and aromatic spices.

Chicken cooked in a sauce made with tomatoes, onions, ginger, garlic, and a blend of traditional spices.

Tender lamb in a rich, creamy sauce with fragrant spices

Boneless lamb simmered in a thick curry sauce with onions, tomatoes, ginger, garlic, and traditional Indian spices, garnished with fresh cilantro.

Bone-in mutton cooked in a rich gravy with onions, tomatoes, garlic, ginger, and a blend of aromatic Indian spices.

Fluffy, Butter-Infused Traditional Indian Bread

Naan: Leavened flatbread made from refined flour, yogurt, and yeast, baked in a tandoor oven without butter.

Naan baked in a clay oven, topped with garlic and butter.

Deep-fried, puffy all purpose flour bread that's fun to poke, rip and dip.

Rich, melt-in-the-mouth flatbreads with a buttery finish, ideal for dipping or having with curries

Whole wheat flatbread typically baked in a tandoor oven.

Tasty grilled chicken marinated in aromatic spices

Marinated chicken pieces grilled with Indian spices, garnished with fresh cilantro and served with a lemon wedge.

Minced lamb mixed with onion, garlic, ginger, and spices, skewered and cooked in a clay oven.

Steamed rice and lentil cakes topped with ghee, served in a bowl of lentil soup.

Idli coated with spiced podi (gun powder) and ghee, served with lentil soup (sambar).

Deep-fried lentil doughnuts typically served with lentil soup, a classic South Indian dish.

Crispy urad dal doughnuts soaked in tangy rasam, garnished with fresh onions and coriander.

Thick savory pancake (uttapam) cooked with clarified butter (ghee).

Rice and lentil pancake topped with onions.

Rice and lentil pancake with onions, cooked in ghee.

Thick South Indian pancake topped with chopped onions and tomatoes.

Rice lentil pancake with ghee, topped with onions and tomatoes.

Thick rice lentil pancake topped with chopped onions, juicy tomatoes, and sliced green chillies.

Thick rice and lentil pancake cooked in ghee, topped with onions, tomatoes, and green chillies.

A thick South Indian pancake topped with onions, tomatoes, green chilies, and cilantro.

Thick rice and lentil pancake roasted with clarified butter (ghee) and typically topped with spiced potato masala.

Rice and lentil pancake typically topped with a spicy South Indian podi (spice mix) and often garnished with onions, tomatoes, and cilantro.

Thick rice and lentil pancake topped with clarified butter (ghee) and spicy South Indian podi (spice mix).

Rice lentil pancake with Monterey Jack cheese, reflecting South Indian cuisine's fusion with a touch of Western flavor.

Rice and lentil pancake topped with Amul cheese.

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

Crispy fermented rice and lentil crepe filled with spiced potato masala, served with coconut chutney, tomato chutney, and sambar.

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

Thin rice and lentil crepe typically topped with chopped onions.

Thin rice and lentil crepe filled with spiced potatoes and topped with chopped onions.

Thin, crispy crepe made of rice and lentils, topped with aromatic ghee and finely chopped onions.

Crispy dosa filled with spiced potatoes and onions, enriched with aromatic ghee.

Thin rice and lentil crepe spread with spicy Mysore red chutney.

A thin crepe made from rice and lentils, topped with ghee and spread with spicy Mysore red chutney.

A thin, crispy crepe made from rice and lentils, topped with ghee, spread with spicy house chutney, and filled with seasoned potato masala.

Crispy, thin Indian crepe served with coconut chutney and sambar.

Crispy, thin rice crepe filled with spiced potato masala.

Large thin rice and lentil crepe roasted with a dollop of ghee (clarified butter).

Crispy thin rice and lentil crepe roasted with ghee (clarified butter) and typically filled with spiced potatoes and onions.

Thin rice and lentil crepe garnished with a spicy blend of ground lentils, dried chilies, and spices.

A crispy dosa made from fermented rice and lentils, spread with aromatic ghee and sprinkled with spicy podi (lentil powder).

A fermented crepe made of rice and lentils, cooked with ghee, filled with mildly spiced potatoes, and topped with a spicy lentil powder.

Semolina crepe made with cumin, ginger, coriander leaves, and green chilies.

Rava dosa made from semolina and rice flour, filled with spiced potato masala.

Thin and crispy crepe made from semolina and rice flour, lightly spiced and garnished, with a spread of ghee (clarified butter).

A thin and crispy crepe made from semolina and rice, cooked with ghee and stuffed with mildly spiced potato masala.

Thin rice and lentil crepe topped with tangy gongura chutney, a specialty from South India.

Fermented crepe made of rice and lentils filled with special gongura masala and spiced potato masala.

Thin rice and lentil crepe infused with clarified butter, typically including tangy gongura leaves for a unique flavor.

A fermented crepe made from rice and lentils, topped with ghee and stuffed with tangy gongura and mildly spiced potato masala.

Soft and spongy rice and lentil pancakes, typically served in sets.

Spongy rice and lentil crepes typically topped with a coarse spice powder made from lentils and dried chilies.

Thin rice and lentil crepe spread with coarse spice powder (idly podi) and stuffed with spiced mashed potatoes.

Thin crispy dosa made from fermented rice and lentil batter, generously topped with melted cheese.

Crispy rice and lentil crepe filled with melted Amul cheese.

A rice and lentil crepe filled with scrambled paneer, onions, tomatoes, and Indian spices.

Thin, crispy crepes filled with spiced vegetables, served with an assortment of chutneys and sambar.

Rolled crepe filled with mixed vegetables, home-made Schezwan sauce, and cheese, garnished with paneer.

Lentil and rice crepe filled with minced lamb cooked with Indian spices.

A traditional South Indian crepe made from fermented rice and lentil batter, served as an impressive 4-foot-long dosa.

Classic fluffy omelette prepared with simplicity.

Beaten eggs mixed with chopped onions, tomatoes, green chilies, and a blend of Indian spices.

Eggs, onions, green chilies, and Schezwan sauce combined to create a spicy and aromatic omelette.

Made with two eggs, Amul cheese, onions, tomatoes, and green chilies, seasoned with salt and black pepper.

Made with gram flour, tomatoes, onions, herbs, and spices.

Scrambled eggs cooked with onions, tomatoes, green chilies, and spices, served with pav (soft bread rolls).

Two pieces of toast served as a simple and classic breakfast option.

Whole wheat bread stuffed with spiced paneer (Indian cottage cheese).

Steamed rice cakes typically served with ghee and lentil-based vegetable stew (sambar).

Steamed rice and lentil patties topped with chutney powder and ghee, served with lentil stew.

Medu vada sambar typically includes crisp, donut-shaped lentil fritters made with urad dal, spices, and curry leaves, served with a tangy and spicy sambar sauce.

Deep-fried lentil donuts soaked in tangy and spicy rasam soup.

Minced lamb cooked in a tomato-onion gravy served on two buttered pav buns, typically accompanied by mint and tamarind chutneys.

Scrambled paneer (Indian cottage cheese) cooked with onions, tomatoes, and spices. Served with two soft bread rolls (pav).

Deep-fried pastry stuffed with seasoned potatoes, green peas, and spices.

Spiced potato fritter (vada) sandwiched in a pav (soft bread roll) with tangy tamarind and spicy green chutney.

Puffed wheat bread deep-fried until golden, served with a spiced potato curry typically including onions and green chilies.

Chana masala (spiced chickpeas) served with light, puffed whole wheat bread (puri).

Traditional breakfast featuring semolina pudding (halwa), chickpea curry (chana), and fried bread (puri).

Deep-fried whole wheat puffed bread.

Refreshing citrus-flavored soda, offering a tangy lemon-lime zest in every sip.

Naturally carbonated mineral water from France, known for its effervescent bubbles and balanced mineral content.

Robustly flavored Indian cola with a unique spicy twist.

Juice made from ripe mangoes, typically includes imported mango pulp.

Classic, refreshing carbonated beverage.

A sugar-free, low-calorie cola offering a crisp and fizzy taste, typically produced by the Coca-Cola Company.

Crisp, Refreshing Lemon-Lime Carbonated Drink

Refreshing, crisp ginger-flavored carbonated soft drink.

Spiced Indian tea blend with aromatic flavors, perfect for chai (tea) enthusiasts.

Coffee made with hot milk and typically includes sugar, offering a traditional Indian flavor.