House of Biryanis and Kebabs Menu

Aromatic basmati rice with tender boneless chicken, garnished with caramelized onions, a boiled egg, and a slice of lemon.

Boneless chicken marinated in a selection of special herbs and spices, layered with basmati rice.

Aromatic basmati rice layered with tender goat pieces, infused with saffron and traditional Hyderabadi spices.

Aromatic basmati rice layered with tender fried chicken pieces, garnished with saffron strands and boiled egg.

Creamy tomato-based curry with tender chicken, infused with a delicate blend of aromatic Indian spices.

Triangular pastry filled with a mix of spiced potatoes and peas, deep-fried to achieve a crisp texture.

Paneer cubes are marinated, fried, and then tossed with onions, bell peppers, and a tangy chili sauce.

Battered baby corn fried and mixed with bell peppers and onions, sautéed in a blend of garlic, soy sauce, and chili gravy.

Spicy paneer cubes cooked in a delectable fusion of tangy sauce and aromatic spices.

Sweet corn combined with tangy chutneys and spices, offering a blend of flavors and textures.

Green chilies are sliced, dipped in a seasoned chickpea flour batter, and deep-fried until golden.

Cauliflower florets marinated in spices and yogurt, deep-fried, and tossed with curry leaves and mustard seeds.

Cauliflower marinated in spices, deep-fried, and tossed with yogurt, curry leaves, and green chilies, typically includes a hint of garlic and ginger.

Cauliflower florets battered and deep-fried, then tossed with ginger, garlic, onions, and a tangy Manchurian sauce.

Paneer cubes marinated in Hyderabadi spices, deep-fried, and tossed with curry leaves and special sauces.

Mushrooms sautéed with garlic, ginger, and green chilies, typically includes curry leaves and a blend of Indian spices.

Sliced onions mixed with gram flour and mild Indian spices, then deep-fried to create these savory fritters.

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

Paneer 65, prepared Hyderabadi style, features marinated Indian cottage cheese cubes, deep-fried and typically includes garlic, ginger, and a blend of spices, sautéed in a special sauce.

Paneer cubes lightly coated in batter, deep-fried, and then tossed with curry leaves, green chilies, and a special creamy sauce.

Paneer cubes, fried and tossed with onions, bell peppers, and a blend of soy sauce, ginger, garlic, and spices, create this Indo-Chinese appetizer.

Paneer pakora consists of homemade Indian cottage cheese coated in a seasoned chickpea flour batter and deep-fried.

Triangular pastry filled with a mix of spiced potatoes and peas, deep-fried to achieve a crisp texture.

Crispy Samosas Topped with Tangy Chutneys and Fresh Herbs- perfect for snacking or as an appetizer

Spinach leaves mixed with chickpea flour and Indian spices, then deep-fried to create a crispy texture.

Mixed vegetable balls deep-fried and tossed in a sauce typically including soy sauce, ginger, and garlic, based on Indo-Chinese culinary traditions.

Crispy rolls filled with a mix of finely chopped vegetables, typically cabbage, carrots, and onions, lightly seasoned and wrapped in a thin pastry before being deep-fried.

Deep-fried chicken pieces tossed in a distinctive sauce with cashews, typically includes a blend of spices and herbs.

Marinated chicken deep-fried with a blend of spices, curry leaves, and a hint of lemon, typically garnished with onion and lemon wedges.

Tantalizing chicken coated in a sweet, spicy, and tangy sauce sauce, and infused with aromatic Indian spices.

Tender chicken pieces enveloped in a chickpea batter, and lightly spiced

Chicken pieces sautéed with onions, curry leaves, and a blend of spices, finished with grated coconut.

Boneless chicken pieces, deep-fried and tossed with green bell peppers, onions, and a spicy chili sauce.

Chicken wings, marinated and deep-fried, then tossed in a blend of spicy and tangy sauce, typically includes ginger, garlic, and spring onions.

Boneless chicken fried and sautéed with red hot chili peppers, typically includes onions and select Indian spices.

Chicken marinated in spices and black pepper, fried and tossed with curry leaves and onions.

Frenched chicken winglets, marinated in aromatic spices, and deep-fried to achieve a crispy texture.

Marinated chicken deep-fried and sautéed with yogurt, spices, curry leaves, and cashews.

Chicken marinated with fresh cilantro and a blend of spices, then sautéed to infuse the flavors.

Chicken marinated with garlic, typically includes spices and herbs, sautéed to perfection.

Boneless chicken cubes marinated in a blend of spices and yogurt, deep-fried and tossed with curry leaves and a tangy sauce.

Marinated chicken fried with chili powder and curry leaves, typically includes a blend of South Indian spices.

Bone-in chicken, deep-fried and sautéed with green chilies, onions, and a blend of Indian spices.

Tender pieces of goat, marinated and stir-fried with freshly ground black pepper, curry leaves, and a blend of traditional Indian spices.

Goat pieces pan-fried with gongura leaves (sorrel), typically includes onions and a blend of Indian spices.

Goat roasted with a blend of Mughlai spices, typically includes a rich sauce of nuts and aromatic herbs.

Goat pieces roasted with a blend of hot chillies and traditional Indian spices.

Goat meat seasoned with black pepper and traditional Indian spices, typically slow-cooked to enhance flavor.

Tender goat meat pan-fried with a blend of aromatic spices and curry leaves, typically includes onions and a hint of coconut.

Baby goat pieces roasted with homemade spices, typically includes curry leaves for a distinct flavor.

Battered fish, deep-fried and tossed with bell peppers and onions in a spicy chili sauce.

Fish marinated in a blend of spices and sautéed with fresh cilantro, creating a dish with a distinct herby flavor.

Marinated boneless fish deep-fried and tossed in a spicy yogurt-based sauce, typically garnished with onion and lemon wedges.

Boneless fish pieces sautéed with onions, bell peppers, and seasoned with soy sauce in a tangy Manchurian sauce.

Bone-in fish, typically marinated in a blend of Indian spices, then grilled to highlight its natural flavors.

Tilapia fillets marinated in a blend of Malabar spices and coconut sauce, then pan-fried on a tawa to achieve a crispy exterior.

Shrimp marinated in fresh cilantro and spices, then sautéed and served with a hint of lime.

Shrimp sautéed with tangy and spicy gongura leaves, typically includes onions and traditional Andhra spices.

Shrimp marinated in a blend of spices and yogurt, deep-fried, then sautéed with curry leaves and green chilies.

Marinated shrimp sautéed with yogurt, spices including cumin and curry leaves, complemented by green chilies and cashews.

Shrimp fried and tossed with black pepper, onions, and traditional South Indian spices.

Scrambled eggs traditionally cooked with onions, tomatoes, and a blend of Indian spices, offering a dry texture.

Boiled eggs lightly seasoned and fried with a blend of traditional Indian spices.

Three pieces of boiled eggs sautéed with a special blend of masala spices.

Beaten eggs prepared with onions, tomatoes, and a blend of Indian spices, cooked to a soft finish.

Spicy and tangy soup with a mix of vegetables, seasoned with traditional Indian Chinese spices and sauces.

Creamy tomato soup, gently simmered with a blend of Indian spices, typically includes a touch of cream for a smooth texture.

Potatoes and green peas simmered in a rich onion-tomato gravy, seasoned with traditional Indian spices.

Potatoes and spinach cooked together with garlic, ginger, and a blend of traditional Indian spices.

Chickpeas simmered in a robust gravy of onions, tomatoes, garlic, ginger, and a harmonious blend of spices.

Chickpeas and spinach sautéed with onions, tomatoes, and a blend of traditional Indian spices.

Mixed vegetables simmered in a traditional Chettinad masala made with a blend of spices and coconut.

Baby eggplant cooked with a sauce made from peanuts, sesame seeds, and coconut, infused with traditional South Indian spices.

Mushrooms and bell peppers sautéed with onions, cooked in a tangy tomato-based gravy seasoned with kadai masala.

Spicy and creamy paneer (cheese) curry made with a blend of aromatic spices.

Vegetable and paneer dumplings, typically including nuts and raisins, simmered in a creamy, spiced gravy.

Long green chilies simmered in a sauce of peanuts, sesame seeds, and tamarind, embodying the essence of Hyderabadi cuisine.

Mixed vegetables simmered in a rich gravy of onions, tomatoes, and a blend of traditional Indian spices.

Cubes of homemade cottage cheese and green peas simmered in a rich, aromatic tomato-based sauce with traditional Indian spices.

Mixed vegetables and fruits simmered with paneer, cashews, and raisins in a creamy sauce, delicately flavored with turmeric and fenugreek leaves.

Okra sautéed with onions and tomatoes, typically includes a blend of aromatic Indian spices.

Lentils cooked with spinach, typically includes onions, tomatoes, and a blend of Indian spices, tempered in oil.

Scrambled paneer mixed with onions, tomatoes, and a blend of Indian spices.

Creamy Tomato Gravy with Soft Paneer Cubes, Seasoned with Fresh Herbs and Spices

Paneer Chettinad consists of paneer cubes simmered in a robust Chettinad masala, featuring curry leaves and a blend of South Indian spices.

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

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

Yellow lentils simmered with tomatoes, typically includes onions, garlic, and a blend of spices, all tempered in ghee for a rich aroma.

Mixed vegetables cooked with onions, bell peppers, and tomatoes, seasoned with a blend of traditional kadai spices.

Mixed vegetables simmered in a creamy sauce traditionally made with coconut, cashews, and a blend of spices.

Creamy tomato-based curry with tender chicken, infused with a delicate blend of aromatic Indian spices.

Bone-in chicken marinated and cooked in a rich curry, typically includes a blend of Chettinad spices, coconut, and a variety of traditional South Indian ingredients.

Chicken marinated in traditional spices, simmered in a rich curry with coconut and a unique Chettinad spice blend.

Marinated chicken traditionally slow-cooked with Indian spices, herbs, cashews, and fried onions, sealed to enhance flavors and tenderness.

Scrambled eggs mixed with onions, tomatoes, and a blend of traditional Indian spices, garnished with fresh cilantro.

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

Chicken cooked with tangy gongura (sorrel) leaves, typically includes onions, tomatoes, and a blend of spices to create a distinctive curry.

Spicy chicken curry cooked with yogurt and aromatic spices

Tender chicken marinated in a blend of cream, yogurt, and mild spices, then grilled to perfection, typically includes a creamy sauce.

Country chicken cooked in a traditional blend of spices and herbs, often featuring a robust gravy.

Chicken and spinach simmered together with onions, ginger, garlic, and a harmonious blend of traditional spices.

Tender chicken pieces simmered in a rich, creamy sauce infused with cardamom, saffron, and a blend of nuts, embodying traditional Mughlai cuisine.

Chicken cooked in a rich almond sauce, typically includes butter and a blend of freshly ground herbs, garnished with chopped almonds and cilantro.

Minced goat meat simmered with tomatoes, onions, and a blend of traditional masalas, typically prepared in a dhaba style.

Goat meat cooked with browned onions, spices, and yogurt, following a traditional Nizami recipe.

Goat roganjosh features tender goat meat simmered in a rich gravy made with tomatoes, yogurt, and a blend of Kashmiri spices including cardamom and cloves.

Goat simmered with gongura (red sorrel) leaves and a blend of traditional spices, creating a tangy and slightly spicy curry.

Tender goat cooked slowly in a rich, spiced gravy that typically includes onions, tomatoes, and a special blend of Hyderabadi masala.

Tender goat meat sautéed with bell peppers, onions, and tomatoes, simmered in a fragrant blend of kadai spices and herbs.

Spicy lamb curry cooked with flavorful spices, perfect for those seeking a fiery delight.

Mutton chukka curry typically includes tender goat pieces cooked with a rich blend of spices, peppercorns, and garlic, offering a deep, aromatic flavor.

Goat simmered in a rich, creamy sauce, typically includes yogurt, cashews, and a blend of mild spices, embodying the luxurious essence of Mughlai cuisine.

Goat meat cooked with curry leaves and a blend of spices, typically includes onions and tomatoes in a thick gravy.

Shrimp simmered in a blend of traditional Indian spices and a rich curry sauce, typically featuring a base of onions and tomatoes.

Shrimp sautéed with onions, bell peppers, and tomatoes, simmered in a distinct kadai masala.

Fish simmered in a blend of coconut milk and spices, highlighted by the tang of green mangoes, creating a dish reflective of Kerala's coastal flavors.

Fish cooked in a tangy tamarind sauce with traditional South Indian spices, embodying the essence of Nellore cuisine.

Pomfret fish simmered in a traditional Indian curry sauce, often prepared with tomatoes, onions, garlic, and a blend of aromatic spices.

Shrimp simmered in a rich, creamy tomato sauce infused with traditional Indian spices and herbs.

Shrimp tikka masala consists of marinated shrimp, typically grilled and then simmered in a creamy tomato sauce with a blend of spices and herbs.

Boneless chicken marinated in a blend of yogurt, mint, cilantro, and green chilies, then grilled in a clay oven.

Boneless chicken cubes marinated in yogurt and spices, then cooked on skewers in a tandoor oven.

Assorted selection of chef's special kebabs, typically prepared in a tandoor, showcasing a variety of meats and flavors, served with naan and chutney.

Juicy, Herb-Crusted Lamb Chops, Seared to Perfection

Assorted vegetables marinated in a blend of Indian spices and herbs, skewered and traditionally grilled.

A medley of chicken, lamb, and shrimp, marinated with a blend of traditional Indian spices, skewered, and grilled in a tandoor.

Boneless chicken marinated in a blend of cream, yogurt, cheese, and spices, typically includes herbs and is cooked in a tandoor.

Mushrooms marinated in a blend of spices and yogurt, then skewered and grilled in a clay oven.

Cubes of paneer marinated in yogurt and spices, typically includes onions, bell peppers, and tomatoes, grilled to achieve a smoky flavor.

Paneer cubes marinated with mint, coriander, ginger, garlic, and chilies, then grilled in a clay oven.

Minced chicken, delicately flavored with ginger, garlic, and a blend of spices, skewered and traditionally cooked in a tandoor.

Minced meat, traditionally mixed with herbs like cilantro and spices including cumin and saffron, then skewered and grilled.

Whole pomfret fish marinated in a blend of spices and yogurt, then grilled in a clay oven for a smoky finish.

Chicken wings marinated in a blend of yogurt and traditional Indian spices, then cooked in a tandoori clay oven.

Chicken drumsticks marinated in a blend of spices and yogurt, then grilled in a tandoor oven.

Tender pieces of mutton, marinated and fried with Indian spices, then layered with basmati rice and cooked with a blend of aromatic spices.

Aromatic basmati rice layered with tender fried chicken pieces, garnished with saffron strands and boiled egg.

Cooked rice mixed with yogurt, often seasoned with herbs and a tempering of mustard seeds and curry leaves.

Basmati rice and hard-boiled eggs cooked with a blend of traditional Indian spices, typically served with a side of raita.

Minced goat meat, typically includes onions, herbs, and spices, layered with basmati rice in a traditional cooking style.

Basmati rice and chicken marinated with gongura (sorrel leaves) and a blend of traditional spices, slowly cooked to infuse flavors.

Basmati rice and goat meat cooked with tangy gongura leaves, seasoned with traditional Indian spices.

Basmati rice cooked with boneless goat, gongura leaves, and a blend of traditional spices, offering a distinct tangy and aromatic flavor.

Basmati rice cooked with tangy gongura leaves and soft paneer, seasoned with a blend of aromatic biryani spices.

Basmati rice and shrimp are cooked with gongura leaves, typically including a blend of spices unique to Indian cuisine.

Boneless chicken marinated in a selection of special herbs and spices, layered with basmati rice.

Aromatic basmati rice layered with tender goat pieces, infused with saffron and traditional Hyderabadi spices.

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

Aromatic basmati rice infused with cumin seeds and spices, served steaming hot.

Bone-in mutton pieces, fried and layered with aromatic basmati rice and traditional spices, typically includes onions and herbs.

Nalli ghost biryani consists of succulent lamb shanks typically slow-cooked with basmati rice, infused with traditional spices and herbs.

Layers of saffron-infused basmati rice and marinated paneer, slow-cooked together with a blend of aromatic Indian spices in the traditional dum method.

Spicy blend of aromatic basmati rice and succulent shrimp cooked to perfection.

Basmati rice cooked with select fish, typically includes cashews and is seasoned with a blend of special spices.

Basmati rice and chicken are slow-cooked with a special horse gram sauce, seasoned with traditional Indian herbs and spices.

Basmati rice and tender fish pieces slow-cooked with traditional Indian spices and herbs, layered with a special ulavacharu (horse gram sauce).

Goat marinated in ulavacharu (horse gram soup), cooked with basmati rice, and seasoned with traditional herbs and spices.

Tender mutton pieces fried with Indian spices, then layered with basmati rice and mixed with a special horse gram sauce, following the traditional biryani preparation methods.

Basmati rice and paneer cubes cooked with a special horse gram sauce, typically includes Indian herbs and spices.

Basmati rice and assorted vegetables cooked with ulavacharu, a rich horse gram sauce, and traditional spices, following the Andhra style.

Marinated chicken cooked with basmati rice and traditional Indian spices, typically includes mirchi ka salan and raita, designed to serve a family.

Boneless chicken fried and mixed with basmati rice, cooked with traditional spices, typically includes a blend of aromatic herbs.

Long grain basmati rice and eggs cooked with traditional biryani spices, typically includes a complementary appetizer.

Fragrant basmati rice layered with seasoned fish pieces, typically cooked with a blend of aromatic Indian spices.

Tender goat meat with bone, marinated and fried, then layered with aromatic basmati rice and traditional spices.

Ground goat meat and basmati rice are seasoned with a blend of special herbs and spices, designed to serve a family.

Basmati rice cooked with chicken and tangy gongura leaves, typically serving a family.

Basmati rice flavored with sour gongura leaves and eggs, typically prepared for a family meal.

Basmati rice cooked with boneless goat and tangy gongura leaves, seasoned with traditional biryani spices.

Basmati rice cooked with tender goat (bone-in) and tangy gongura leaves, seasoned with our signature biryani spices.

Basmati rice cooked with gongura leaves and paneer, typically includes a complimentary appetizer.

Gongura leaves and shrimp combined in basmati rice, prepared using the dum method, tailored for family enjoyment.

Basmati rice cooked with a mix of vegetables and tangy gongura leaves, prepared in the traditional dum style.

Marinated chicken pieces cooked with basmati rice and house special spices, typically includes a blend of aromatic herbs.

Boneless mutton pieces, marinated and fried, layered with basmati rice and special biryani spices, typically includes onions and herbs.

Country chicken marinated with traditional spices, slow-cooked with aromatic basmati rice, typically includes a blend of herbs and spices unique to Indian cuisine.

Paneer biryani family pack typically includes marinated paneer cubes layered with basmati rice and aromatic spices, served with an appetizer, raita, and mirchi ka salan.

Basmati rice and shrimp are combined with a blend of traditional herbs and spices, typically serving a family.

Chicken marinated in a rich ulavacharu (horse gram soup) sauce, layered with basmati rice, and cooked with traditional spices.

Basmati rice cooked with horse gram soup and deep-fried boiled eggs, garnished with fresh herbs and spices.

Basmati rice slowly cooked with marinated fish pieces, typically includes horse gram soup (ulavacharu) and a blend of traditional spices.

Basmati rice and tender goat meat cooked with ulavacharu (a thick lentil soup made from horse gram), spices, and herbs, designed to serve a family.

Tender goat pieces, marinated in ulavacharu (a thick lentil soup made from horse gram), cooked with basmati rice and a blend of traditional spices.

Paneer and rice cooked with ulavacharu (a traditional horse gram soup), typically served to accommodate a family.

Shrimp marinated in Ulavacharu (a thick horse gram soup), layered with basmati rice, herbs, and spices, typically cooked in a sealed pot to infuse flavors.

Basmati rice cooked with a medley of vegetables and aromatic spices, typically served in a portion suitable for a family.

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

Unleavened whole wheat bread traditionally cooked on a griddle, known as roti.

A leavened bread filled with homemade Indian cottage cheese and a blend of aromatic herbs, baked in a traditional clay oven.

Leavened bread filled with seasoned minced chicken and spices, baked in a tandoor.

Naan bread infused with chili and garlic, traditionally baked in a tandoor oven.

Shredded malabar paratha stir-fried with chicken, typically includes a mix of spices, creating a popular South Indian street food dish.

Shredded Malabar paratha stir-fried with eggs, typically includes a blend of spices.

Shredded Malabar paratha stir-fried with a medley of vegetables and traditional spices, embodying the essence of South Indian cuisine.

A South Indian-style, multi-layered flatbread made with refined flour, traditionally cooked on a griddle to achieve a flaky texture.

Crispy lentil wafer, deep-fried and garnished with a mix of onions, tomatoes, and chili, seasoned with traditional Indian spices.

Leavened bread filled with spiced mutton mince, typically includes herbs and spices, baked in a tandoor.

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

Soft, stuffed naan with sweet fillings- great to snack on or to have with curries

Soft, warm, and fluffy traditional Indian flatbread. Perfect for pairing with any dish.

Freshly baked, traditional flatbread from the tandoor oven.

A round, unleavened Indian flatbread prepared with whole wheat flour, typically cooked on a griddle.

Battered cauliflower florets sautéed with bell peppers and onions, then simmered in a rich Manchurian sauce.

Aromatic basmati rice stir-fried with eggs, mixed with spicy schezwan sauce, and garnished with finely chopped vegetables.

Noodles stir-fried with a medley of vegetables and seasoned with a spicy and tangy schezwan sauce.

Basmati rice stir-fried with a medley of vegetables and a spicy Schezwan sauce, typically includes herbs for added flavor.

Fried vegetable dumplings served in a savory Manchurian sauce, typically including ginger, garlic, and soy sauce.

Savory fried rice tossed with fresh garden vegetables.

Marinated chicken pieces deep-fried and tossed in a thick, spicy Manchurian sauce, typically includes ginger, garlic, and spring onions.

Stir-fried noodles with chicken, mixed vegetables, and seasoned with a blend of soy sauce and spices, embodying an Indo-Chinese fusion.

Boneless chicken pieces marinated and cooked with onions, bell peppers, and a spicy gravy, typically including soy sauce and green chilies.

Battered fried fish tossed in a spicy blend of Indo-Chinese sauces with peppers and onions.

Savory fried rice with scrambled eggs and fresh vegetables.

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

Basmati rice stir-fried with chicken, typically includes vegetables and is tossed in a spicy schezwan sauce.

Tender chicken simmered in a robust schezwan gravy, typically includes green onions, garlic, and red chilies for a spicy kick.

Noodles stir-fried with chicken, typically includes vegetables, and tossed in a spicy schezwan sauce.

Basmati rice stir-fried with eggs, finely chopped vegetables, and a spicy schezwan sauce.

Boiled noodles tossed with scrambled eggs, mixed vegetables, and a spicy homemade schezwan sauce.

Marinated shrimp simmered in a spicy and bold schezwan sauce, typically includes garlic, onions, and a mix of traditional Indo-Chinese spices.

Boneless chicken pieces marinated in a creamy yogurt and mild spices, grilled to create three succulent kebabs.

Basmati rice gently cooked with tender paneer cubes and a blend of traditional Indian spices, tailored for a milder palate.

A delicious dessert made with grated carrots, milk, sugar, and aromatic spices.

Traditional Indian sweet, milky dough fried and immersed in fragrant syrup.

Ball-shaped dumplings of Indian cottage cheese and semolina, gently cooked in a light sugar syrup.

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

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

Refreshing carbonated beverage with a fruity twist, ideal for quenching your thirst.

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

Traditional Indian drink with mango and yogurt.

Yogurt-based drink mixed with a blend of spices, including ginger and curry leaves, traditionally enjoyed for its refreshing qualities.

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

Pure, refreshing hydration in a bottle.

A traditional South Indian beverage made by percolating finely ground coffee, served with milk and sugar.

A soothing blend of selected leaves for a calming sipping experience.

A traditional Indian condiment made from a mix of vegetables and fruits preserved in oil, vinegar, or brine with various spices, offering a tangy and spicy flavor.

Fresh, homemade yogurt with a creamy texture and tangy taste, traditionally prepared without any added flavors or sweeteners.