Dosa Delight Menu

Gluten-free, vegetarian. Steamed lentil and rice patties served with sambar and coconut chutney.

Gluten-free, vegetarian. Crispy savory lentil doughnuts served with sambar and coconut chutney.

Gluten-free, vegetarian. Idli and Medu vada served with sambar and coconut chutney.

Gluten-free, vegetarian. Chopped fried idlis served with sambar and coconut chutney.

Gluten-free, vegetarian. Chopped idlis sauteed with mustard seeds, curry leaves and a touch of spices, served with sambar and coconut chutney.

Lasuni gobi is a popular appetizer made with cauliflower, corn flour, soya sauce, vinegar, chilli sauce, ginger and garlic garnished with green onions and sesame seeds.

Golden fried crispy spring rolls served with a sweet chili sauce.

Stuffed vegetable, served with a soy garlic sauce.

Made with deep-fried potatoes and coated with tomato chili sauce, honey, and a mixture of garlic, vinegar, salt, pepper, and chili flakes garnished with green onion and sesame seeds.

Gluten-free, vegan, vegetarian. Crisp-fried mixed veg. Juliennes in a batter of chickpea flour, spices and herbs served with tamarind and mint chutney.

Gluten-free. Gram flour coated Cottage cheese fritters. This tasty paneer pakoda is crisp from the outside and soft from the inside. Served with tamarind chutney.

Onion bhajia is deep-fried onion fritters made with gram flour, onion and spices served with tamarind and mint chutney.

Gluten-free, vegetarian. Semolina and lentils with ginger, onions and curry leaves, served with sambar and coconut chutney. Jain option available.

Gluten-free, vegetarian. Roasted peanuts tossed with diced onions, cilantro, lemon juice and spices. Jain option available.

Vegetarian. Crispy papad topped with a spicy and tangy mixture of onions, tomatoes, green chilies, coriander leaves, salt, chaat masala powder, red chili powder and lemon juice.

Mashed samosa topped with wheat crispies, chickpeas, chopped onions, yogurt, coriander, pomegranate, and tamarind chutney.

House-made wheat crispies layered with chickpeas, chopped raw red onions yogurt and dressed with coriander, pomegranate, tamarind and mint chutney.

Vegetarian. Puffed rice flakes tossed with onions, potatoes, tomatoes, cilantro and tamarind chutney, sprinkled with sev and pomegranate.

Vegetarian. Crispy shells with lentils and potatoes served with cold spicy tangy water on the side.

Batata sev puri is one of the popular indian chaat. The combination of papdi (crispy flat puri), sev (deep-fried gram flour noodles), boiled potatoes (batata), moong (green beans), onion and assortment of chutneys like green chutney and tangy date tamarind chutney make it simply irresistible.

Gluten-free, vegetarian. Hot and crispy served with some of the most delicious toppings such as tamarind chutney, green chutney, sev, ragda, curd, finely chopped onions, pomegranate seeds and various other aromatic spices.

Vegetarian. Crispy turnovers with seasoned potatoes and green peas. Served with mint and tamarind chutney.

Crispy shells filled with lentils and potatoes, topped with sev, yogurt, coriander, pomegranate and tamarind chutneys.

Chilled lentil dumplings in sweet yogurt garnished with yogurt, coriander, pomegranate and tamarind chutneys.

Gobi Manchurian has crispy cauliflower florets tossed in a spicy, sweet and tangy Manchurian sauce.

Mozzarella sticks is cheese coated in seasoned breadcrumbs, then deep-fried until golden brown and crispy.

Gluten-free, vegetarian. Puréed lentils flavored with fresh herbs, delicate spices, cilantro, garnished with juliennes of ginger and carrots.

Sweet corn soup is a comforting, healthy and delicious mixed soup make with corn kernels and veggies.

Vegetable clear soup is a comforting and light soup prepared with carrots, corns, beans, mushrooms, topped with spring onions.

A delicious clear vegetable soup with fresh spinach and tofu in a light soy sauce.

Gluten-free, vegetarian. Tangy spicy tomato soup with tamarind and spices.

Seasoned spinach and vegetables rolled in thin paratha with red onions and mint sauce with various other aromatic spices.

Seasoned potato rolled in thin paratha with red onions, tangy sauce with various other aromatic spices.

Fluffy deep-fried leavened bread served with seasoned garbanzo beans simmered in savory gravy, sprinkled with fresh cilantro and red onion.

Fluffy deep-fried leavened bread served with seasoned garbanzo beans simmered in savory gravy, sprinkled with fresh cilantro and red onion.

Pav Bhaji is made with potatoes and vegetables cooked in a tomato base, and enjoyed with pav.

Poori served with sooji halwa, chole, raita, onion, and pickle.

White beans seasoned with mustard seeds, curry leaves, tamarind and mint chutney.

Plain dosa with seasoned potatoes served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Plain dosa sprinkled with butter served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Plain butter dosa with seasoned potatoes served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Spicy. Plain Mysore dosa layered with spicy chutney served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Spicy. Plain Mysore dosa with seasoned potatoes served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Spicy. Plain Dosa layered with masala potatoes, spicy chutney, sprinkled red onions and cut into four pieces served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Plain dosa with seasoned sauteed vegetables served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Four pieces of small soft pancakes (seasoned potatoes on the side) served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Plain dosa with seasoned spinach filling served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Plain dosa with seasoned spinach and potatoes filling served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Plain dosa with Cheddar Cheese served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Plain dosa with seasoned and sautéed mushrooms with potatoes served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Plain dosa with Cheddar cheese and seasoned potatoes served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Plain dosa with onions, green chilies, cheese and potatoes served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

A paper-thin big dosa served with sambar and coconut chutney. Crispy crepe made with a batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

A thin big dosa with seasoned potatoes served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Plain dosa with diced onion and seasoned grated fresh cheese filling served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Plain dosa with seasoned grated fresh cheese and potato filling served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Crispy dosa variety with a golden brown colour and usually served in a cone shape served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Plain dosa with seasoned and sautéed mushrooms served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Crepe buttered with chocolate syrup, dry fruits and served with vermicelli kheer. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Plain Dosa with seasoned sautéed vegetables and potatoes served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Plain ghee (clarified butter) dosa with seasoned potatoes served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Crispy Dosa layered with spicy Schezwan chutney served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Crispy Dosa layered with spicy schezwan chutney with seasoned potatoes served with sambar and coconut chutney. Crispy crepe made with batter of lentils and rice. All dosas are served with coconut chutney and sambar (an aromatic light vegetable soup tempered with asafetida and curry leaves).

Plain rava dosa with seasoned potatoes served with sambar and coconut chutney. Crispy semolina crepe flavored with cumin seeds and curry leaves served with sambar and coconut chutney. Please allow 10-15 minutes for the cooking time.

Rava Dosa layered with spicy chutney served with sambar and coconut chutney. Crispy semolina crepe flavored with cumin seeds and curry leaves served with sambar and coconut chutney. Please allow 10-15 minutes for the cooking time.

Rava Dosa layered with spicy chutney and seasoned potatoes served with sambar and coconut chutney. Crispy semolina crepe flavored with cumin seeds and curry leaves served with sambar and coconut chutney. Please allow 10-15 minutes for the cooking time.

Rava Dosa with red onions and green chilies served with sambar and coconut chutney. Crispy semolina crepe flavored with cumin seeds and curry leaves served with sambar and coconut chutney. Please allow 10-15 minutes for the cooking time.

Rava Dosa with red onions, green chilies and seasoned potatoes served with sambar and coconut chutney. Crispy semolina crepe flavored with cumin seeds and curry leaves served with sambar and coconut chutney. Please allow 10-15 minutes for the cooking time.

Rava dosa with Cheddar cheese and fresh tomatoes served with sambar and coconut chutney. Crispy semolina crepe flavored with cumin seeds and curry leaves served with sambar and coconut chutney. Please allow 10-15 minutes for the cooking time.

Rava Dosa with spread potatoes qnd various other aromatic spices served with sambar and coconut chutney. Crispy semolina crepe flavored with cumin seeds and curry leaves served with sambar and coconut chutney. Please allow 10-15 minutes for the cooking time.

Rava dosa layered with spicy schezwan chutney served with sambar and coconut chutney. Crispy semolina crepe flavored with cumin seeds and curry leaves served with sambar and coconut chutney. Please allow 10-15 minutes for the cooking time.

Rava Dosa layered with spicy schezwan chutney and seasoned potatoes served with sambar and coconut chutney. Crispy semolina crepe flavored with cumin seeds and curry leaves served with sambar and coconut chutney. Please allow 10-15 minutes for the cooking time.

Topped with fresh onions and chilies served with sambar and coconut chutney. Pancakes made with batter of lentils and rice.

Topped with all bell peppers, onions, coriander and green peas served with sambar and coconut chutney. Pancakes made with batter of lentils and rice.

Topped with seasoned grated fresh cheese and onions served with sambar and coconut chutney. Pancakes made with batter of lentils and rice.

Plain uttapam topped with Cheddar cheese and fresh coriander served with sambar and coconut chutney. Pancakes made with batter of lentils and rice, served with sambar and coconut chutney.

Topped with sautéed mushrooms and cheese served with sambar and coconut chutney. Pancakes made with batter of lentils and rice.

Gluten-free. Cubes of homemade cottage cheese cooked with Spinach in a tomato-based gravy, finished with butter and topped with cream. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free. Fresh cheese, onions and bell peppers sautéed with spices and herbs. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free. Fresh cheese sautéed with onions, bell peppers, tomatoes and herbs in a sweet and sour sauce. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free. Cubes of cottage cheese marinated in yogurt, herbs and spices, grilled in the tandoor and simmered in a tangy sauce of light creamy. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free. Cubes of fresh cheese with green peas in onion, garlic, ginger and tomato gravy. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free. Cubes of fresh cheese in a tomato chilli gravy. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free, vegetarian. A variety of vegetables cooked with herbs and spices in curry sauce. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free. Vindaloo is a very hot and spicy dish cooked with some pieces of potatoes, chili powder and Indian spices. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free. Combination of nine vegetables cooked in an onion and cashew nut gravy. Jain option available. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free, vegetarian. Crispy sautéed okra served with onions, cilantro and lemon juice. Jain option available. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free, vegetarian. Fresh mushrooms and green peas in a delicious gravy. Jain option available. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free. Fenugreek leaves and green peas are prepared in a rich cashew nut sauce. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free. Cheese and potato dumplings in the thick onion tomato sauce with light cream and chili sauce. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free, vegetarian. Cauliflower and potatoes seasoned with ginger, garlic, herbs, and spices. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free, vegetarian. Potatoes and green peas cooked in garlic, tomato, onion gravy. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free. Whole black lentils with red kidney beans cooked in a rich buttery sauce. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free. Dal Palak is lentils cooked with spinach tempered with basic Indian spices. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free. Chunks of soy simmered in the exotic sauce of green and black cardamoms, coriander, ginger, garlic and onion fennel sauce. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free. Eggplant roasted on a fire and cooked with onion, tomatoes and peas. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free. Chana Masala or Chickpeas cooked in aromatic onion, tomato and spice sauce. Served with basmati rice, raw red onions, and mixed pickle.

Yellow Dal Tadka is a simple Indian lentils curry tempered with spices and herbs. Served with basmati rice, raw red onions, and mixed pickle.

Gluten-free. Fresh mushrooms marinated in yogurt and spices and grilled in a tandoor.

Gluten-free. Homemade cheese filled with mint, coriander chutney and cooked in the tandoor.

Gluten-free. Chunks of soya marinated with Chef's exotic spices cooked in tandoor.

Gluten-free. Chunks of soya marinated with Chef's exotic spices cooked in tandoor.

Naan topped with butter.

Clay oven-baked bread with garlic and cilantro.

Clay oven-baked bread with garlic, chilli and cilantro.

Seasoned onion stuffed bread baked in a clay oven.

White flour bread stuffed with mildly spiced Cheddar cheese.

Clay oven-baked bread stuffed with seasoned cheese.

Layered whole wheat bread.

Whole wheat bread stuffed with lightly spiced cauliflower stuffing and is served with raita.

Whole wheat flatbread with fresh mint leaves.

Whole wheat bread is made with fenugreek leaves and is served with raita.

Whole wheat bread stuffed with mildly spiced potatoes and is served with raita.

Vegetarian. Clay-oven baked whole wheat bread.

Vegetarian. Whole wheat flatbread baked on a griddle.

Crispy and puffed whole wheat bread.

Soft and fluffy leavened bread.

Whole wheat flatbread baked on a griddle and add some butter on it.

Gluten-free, vegetarian. Basmati rice, lentils, and vegetables cooked with spices.

Gluten-free. Choice of tomato, coconut, tamarind, lemon or yogurt.

Pongal is a staple dish made with rice and moong dal and served with sambar and coconut chutney.

Basmati rice cooked with yogurt and tempered with mustard seeds and curry leaves.

Gluten-free, vegetarian. Roasted lentil (bengal grams) and cumin seed wafers.

A plate full of cucumbers, carrots, red onions, tomatoes with green chilies and lemon.

Gluten-free, vegetarian. Aromatic long grain basmati rice.

Classic Indian rice pudding made with rice, sugar, milk and flavored with cardamom, nuts and touch of rose water. This creamy pudding is one of the most popular indian desserts.

Gluten-free. Fresh cheese dumplings in creamy milk.

Rich warm round fritters soaked in rose scented syrup.

Moong Dal Halwa is a favorite Indian sweet made with yellow lentils, milk, sugar and, nuts.

Gluten-free. Warm carrot fudge with cashews and almonds.

Rosogolla is a spongy Cottage cheese ball cooked in light sugar syrup.

Kulfi is similar to ice cream in appearance and taste but more denser and creamier.

Vermicelli or seviyan cooked with milk, cardamom, nuts and sugar to make a thick and delicious Kheer.

The suji halwa or semolina halwa is made solely with semolina along with sugar, ghee, saffron, cardamom and nuts.

The refreshing paan ice cream made with fresh betel leaves has all the flavors of meetha paan and is so refreshing on a hot day.

Assorted ice creams with the flavours of mango, vanilla, strawberry and chocolate.

This paan does not contain tobacco. Crisp Calcutta betel leaf, catechu (katta), gulkand (a mix of rose petals, sugar and flavours), diced betelnut (supari), diced dried dates, flavoured fennel seeds mix (saunf), sweet mix powders, flavoured blended chutney.

Fresh lime and club soda. Sweet, salted or mixed flavors.

100% natural spring water.

A frothy South Indian coffee prepared with milk.

A hot invigorating any-time drink prepared with fresh crushed ginger, cardamom, and milk.