HYDERABADI SPICY MATKA - INDIAN CUISINE - SAN ANTONIO Menu

A classic soup featuring sweet corn kernels in a creamy base, seasoned\nwith herbs and spices.

A popular Indo-Chinese soup characterized by its spicy and tangy flavour,\ntypically made with mixed vegetables, and accompanied with a side of crispy noodles for\nthat extra crunch.

A refreshing soup made with a broth infused with the tangy flavour of\nlemon and the aromatic essence of coriander leaves.

An Asian-inspired soup known for its balance of spicy and tangy flavors.\nTreat your taste buds for a delightful combination of vegetables, tofu, meat, or seafood,\nseasoned with chili peppers, vinegar, and other spices.

A hearty soup made from goat trotters, simmered for hours\nto extract maximum flavour and nutrients.

Momos that are cooked using a dry frying technique, after which\nthey are tossed in a masala spice mix with onions, peppers, and herbs. This method\nimparts a flavourful coating to the momos, enhancing their taste.

Matka Special momos are cooked by steaming, resulting in a soft,\ntender dumpling wrapper encasing a flavourful filling. Accompanied with a house-special\ndipping sauce.

A spicy variant of paneer kabob, where the paneer cubes\nare marinated with pandumirchi (spicy peppers) and other spices before being skewered\nand grilled.

Broccoli florets marinated in a creamy and mildly spiced\nmarinade, skewered and grilled until tender and lightly charred.

Paneer cubes marinated in a refreshing mint (poodina)\nmarinade, giving them a cool and aromatic flavor, before being skewered and grilled to\nperfection.

Similar to the malai broccoli kabob, but featuring cauliflower florets\ninstead of broccoli, marinated in a creamy and flavorful sauce before grilling.

Chicken drumsticks marinated in a flavourful spice blend and\nyogurt, skewered and roasted in a tandoor until juicy and succulent.

Tender lamb chops marinated in spices and herbs, then roasted\nin a tandoor until charred on the outside and juicy on the inside. Served sizzling hot.

Boneless chicken pieces marinated in a spicy yogurt-\nbased marinade and roasted in a tandoor until cooked through and charred, offering a\nconvenient boneless option.

Boneless chicken pieces marinated in a creamy\nand mildly spiced marinade, then roasted in a tandoor until tender and flavourful, with a\ncreamy texture.

Chicken pieces marinated in a tangy gongura\n(sorrel leaves) marinade, then roasted in a tandoor, resulting in a unique and flavourful\ndish with a hint of the signature sourness that comes from the leaves.

A selection of various tandoori chicken dishes.\nIncludes bone-in and boneless options, providing a variety of flavours and textures on one\nplatter.

Large shrimp marinated in spices and\nyogurt, then skewered and roasted in a tandoor until tender and flavourful, offering a\nseafood twist on traditional tandoori dishes.

Tender and flaky whole Pomfret fish is marinated in a special mix of spices\nand grilled to perfection in a Tandoor (Clay Oven).

Wafer thin, crispy Indian lentil based crackers called “papad”, is\ntopped with a mixture of chopped onions, tomatoes, spices, and herbs. The perfect\ncombination of crunch, spice and flavour.

We took the world famous French Fries and gave it an Indian\nTwist by tossing them with a blend of spices and seasonings, adding extra flavour to the\nclassic snack.

A popular Indian street food snack made with crispy noodles, herbs and\nspices, drizzled with a tangy tamarind chutney, and served with a variety of savory\ntoppings. This is a popular kids favourite.

Another popular kids-favourite made with crispy corn kernels\nseasoned with spices, creating a crunchy and flavourful snack.

Our top-selling house-special recipe. A spicy dish, packed with\ntraditional south Indian flavours, imparted from red-chillies and black pepper.

A creamy and delightful sauce made with yogurt, cream, vinegar and jalapenos,\ncoats vegetable or paneer, to create this mouthwatering fan favourite dish.

Karvepaku means Curry Leaves, which is a common ingredient in South\nIndian cuisine. The spice mix used in this dish has a distinct curry leaf flavour which is\nenhanced with other herbs and spices.

Pudina means mint leaves, which are commonly used in Indian Cuisine to add a\nrefreshing flavour to various dishes. The house-special pudina sauce adds a brisk hint of\nmint to vegetables.

A fusion of Indian and Hispanic food. Crunchy tacos are filled with a\nchoice of savory ingredients such as beans, cheese, and vegetables, with a hint of Indian\nSpices.

A samosa variant which is small and spicy, crisp fried with a spicy\nfilling of spices, onions and beaten rice. A popular street food in India and a popular\nsnack in movie theatres all accross India.

Spicy large green peppers (mirchi) coated in batter and deep-fried\nto crispness.

Spicy large green peppers (mirchi) coated in batter and\ndeep-fried to crispness. Then cut and stuffed with a mixture of onions, peanuts and\nspices. A extremely popular south Indian street snack.

Chunks of soya (textured vegetable protein) marinated in a spicy\nmasala blend and fried until tender and flavourful.

“Allam” means Ginger in South India. This house special spice mixture is heavy on\nflavours of ginger, making it tangy and spicy.

Our house special recipe with subtle hints of ginger and garlic, which takes\ninspiration from spices and Flavors originating on the popular Amaravathi region of South\nIndia.

Sautéed mushrooms seasoned with black pepper and other\nspices, resulting in a flavourful and aromatic dish.

A popular South Indian dish, where vegetables are marinated in spices and\ncooked in ghee (clarified butter) until roasted to perfection. The flavour of ghee is elevated\nwith the infusion of spices.

Our variation of Chicken 65, a popular Indian appetizer made with spicy\nmarinated chicken pieces with a delightful house-special sauce coating. The house-\nspecial sauce variation adds hints of cumin, red chillies and garlic.

This likely refers to Gobi Manchurian or Chicken Manchurian, a popular Indo-\nChinese appetizer made with crispy fried cauliflower or chicken, tossed in a tangy and\nspicy Manchurian sauce made with soy sauce, garlic, ginger, and other seasonings.

Veg/gobi/paneer/chicken/fish/shrimp sautéed with green chillies, onions, and soy sauce.

Dragon is another Indo-Chinese dish, often featuring deep-fried crispy chicken\nor vegetables tossed in a sweet and tangy sauce, similar to the style of sweet and sour\ndishes.

A Thai-inspired appetizer featuring the flavours of red curry,\nmade with coconut milk, red curry paste, and a variety of herbs and spices. Includes\ningredients such as chicken, shrimp, or vegetables, cooked in the fragrant curry sauce.

Similar to the red curry appetizer, but made with green\ncurry paste, which includes green chilies, cilantro, and other herbs, giving it a distinctively\nfresh and spicy flavor profile.

Chicken wings marinated in a tangy and spicy ginger-tamarind\nsauce, a fusion of flavors commonly found in the far South West region of India.

Chicken wings marinated in yogurt and tandoori spices, then cooked in\na tandoor (clay oven) for a smoky and flavorful taste.

Our top-selling house-special recipe. A spicy dish, packed with traditional\nsouth Indian flavours, imparted from red-chillies and black pepper.

Shrimp cooked on a hot tawa (griddle) with spices and herbs, resulting in a\nflavorful and succulent seafood dish.

Karvepaku means Curry Leaves, which is a common ingredient in South\nIndian cuisine. The spice mix used in this dish has a distinct curry leaf flavour which is\nenhanced with other herbs and spices.

A creamy and delightful sauce made with yogurt, cream, vinegar and jalapenos,\ncoats vegetable or paneer, to create this mouthwatering fan favourite dish.

A South Indian dry dish made with meat cooked with spices and coconut,\nresulting in a rich and aromatic preparation.

Chicken wings or drumettes marinated, coated in batter, and deep-\nfried until crispy, resembling lollipops.

A fusion of Indian and Hispanic food. Crunchy tacos are filled with a\nchoice of savory ingredients such as meat, beans, cheese, and vegetables, with a hint of\nIndian Spices.

“Allam” means Ginger in South India. This house special spice mixture is heavy on\nflavours of ginger, making it tangy and spicy.

Our house special recipe with subtle hints of ginger and garlic, which takes\ninspiration from spices and Flavors originating on the popular Amaravathi region of South\nIndia.

Our variation of the hugely popular dish that arguably hails from the\ncity of Hyderabad located in South Central India. The house-special sauce variation adds\nhints of cumin, red chillies and garlic.

A popular South Indian dish, where vegetables are marinated in spices and\ncooked in ghee (clarified butter) until roasted to perfection. The flavour of ghee is elevated\nwith the infusion of spices.

A popular Indian-Chinese dish featuring fish fillets marinated in a spicy\nbatter, deep-fried until crispy, and then tossed in a house-special tangy sauce.

Pudina means mint leaves, which are commonly used in Indian Cuisine to add a\nrefreshing flavour to various dishes. The house-special pudina sauce adds a brisk hint of\nmint to vegetables.

Natukodi (Country Chicken) free range chicken have\na different taste and texture than normal broiler chicken. This is a special weekend dish\nwith limited availability, featuring spicy and flavorful dry-fried chicken, prepared with\ntraditional south Indian masalas and spices, which add just the right amount of heat.

A rich and creamy dish where paneer is simmered in a buttery\ntomato-based gravy, often enriched with cream and garnished with kasuri methi (dried\nfenugreek leaves).

A classic North Indian dish where paneer is cooked in a creamy spinach\n(saag) gravy, seasoned with garlic, ginger, and spices, offering a vibrant green color and\nhearty flavor.

A popular Indian lentil dish made with yellow lentils, cooked with\nonions, tomatoes, and spices, then tempered with ghee, cumin seeds, curry leaf and red\nchilies.

A spicy and flavourful curry originating from the Chettinad region of Tamil\nNadu, known for its bold flavours and use of aromatic spices like black pepper, fennel,\nand curry leaves.

A simple yet delicious potato curry made with boiled potatoes cooked in a\ntomato-based gravy with onions, spices, and sometimes peas.

A spicy curry featuring green chilies cooked with onions, tomatoes,\nand a generous amount of black pepper, offering a fiery and aromatic flavor.

A tangy and flavorful curry made with gongura (sorrel leaves), often cooked\nwith onions, tomatoes, and spices, popular in Andhra Pradesh cuisine.

A creamy and mildly spiced Mughlai dish made with a variety of\nvegetables, nuts, and fruits cooked in a rich and flavorful gravy.

A curry dish cooked in a kadai (wok) with a mix of vegetables, onions, tomatoes,\nand a blend of spices, resulting in a hearty and flavourful dish.

Potatoes cooked in a mint (pudina) flavored gravy, offering a\nrefreshing and aromatic twist to the classic potato curry.

A spicy Indian curry made with stir-fried vegetables cooked with onions, bell\npeppers, tomatoes, and a variety of spices.

A curry made with fenugreek (methi) leaves with freshly grated\npaneer (Cottage Cheese), cooked in a flavourful gravy with spices, onions, and tomatoes.

A South Indian curry known for its vibrant green color and fresh flavors,\nmade with a blend of mint, coriander, coconut, and spices.

A creamy and aromatic curry made with chickpeas (chole) cooked\nwith fenugreek leaves (methi) and cream, offering a rich and comforting dish.

A special curry dish from Andhra Pradesh, known for its bold and\nspicy flavours, often featuring a variety of ingredients like vegetables cooked in a\nflavourful gravy.

A rich and creamy curry dish inspired by Afghan cuisine, featuring\npaneer cooked in a creamy sauce flavored with yogurt, cream, and mild spices.

A dish, often associated with South Indian cuisine, where vegetables are\ncooked in ghee (clarified butter) with a spicy masala paste until roasted and aromatic.

Deep-fried dumplings made from paneer and mashed potatoes, served in a\nrich and creamy tomato-based gravy flavoured with nuts and aromatic spices.

A classic North Indian dish where tender chicken pieces are simmered\nin a rich and creamy tomato-based sauce, flavoured with butter, cream, and aromatic\nspices.

A spicy and flavourful curry originating from the Chettinad region of Tamil\nNadu, known for its bold flavours and use of aromatic spices like black pepper, fennel,\nand curry leaves.

A tangy and flavourful curry made with gongura (sorrel leaves), often cooked\nwith onions, tomatoes, and spices, popular in Andhra Pradesh cuisine.

A spicy curry featuring green chilies cooked with onions, tomatoes,\nand a generous amount of black pepper, offering a fiery and aromatic flavor.

A curry dish cooked in a kadai (wok) with a mix of vegetables or meat, onions,\ntomatoes, and a blend of spices, resulting in a hearty and flavorful dish.

A spicy and tangy Goan curry dish made with meat marinated in vinegar and\nspices, offering a bold and fiery flavour profile.

A spicy Indian curry made with stir-fried vegetables and meat cooked with\nonions, bell peppers, tomatoes, and a variety of spices.

A South Indian curry known for its vibrant green color and fresh flavors,\nmade with a blend of mint, coriander, coconut, and spices.

A dish inspired by the flavours of the mountain (Pahadi) region, featuring\na blend of spices and herbs indigenous to the area, imparting a unique taste to the dish.

A slow-cooked stew made with goat meat, typically simmered with bone\nmarrow, spices, and herbs until tender and flavourful, originating from the Indian\nsubcontinent.

A flavourful curry dish made with a blend of spices, onions, tomatoes, and\ncoconut milk, offering a rich and aromatic taste.

A dry and spicy curry made with tender pieces of goat cooked with onions,\ntomatoes, and a blend of spices until thick and flavourful.

A special curry dish from Andhra Pradesh, known for its bold and\nspicy Flavors, often featuring a variety of ingredients like vegetables or meat cooked in a\nflavourful gravy.

A rich and creamy curry dish inspired by Afghan cuisine, featuring meat\ncooked in a flavourful sauce made with yogurt, cream, and aromatic spices.

Chicken cooked in ghee (clarified butter) with a house-special spicy\nmasala paste until roasted and aromatic, offering a rich and flavourful dish.

A spicy and flavourful curry originating from the Chettinad region of Tamil\nNadu, known for its bold flavours and use of aromatic spices like black pepper, fennel,\nand curry leaves.

A spicy curry featuring green chilies cooked with onions, tomatoes,\nand a generous amount of black pepper, offering a fiery and aromatic flavor.

Chilli Paneer or Chilli Chicken, are Indo-Chinese dishes featuring chunks of paneer\n(Indian cottage cheese) or chicken cooked with onions, bell peppers, and green chilies in\na spicy sauce.

Dragon is another Indo-Chinese dish, often featuring deep-fried crispy chicken\nor vegetables tossed in a sweet and tangy sauce, similar to the style of sweet and sour\ndishes.

A Thai-inspired appetizer featuring the flavours of red curry,\nmade with coconut milk, red curry paste, and a variety of herbs and spices. Includes\ningredients such as chicken, shrimp, or vegetables, cooked in the fragrant curry sauce.

Similar to the red curry appetizer, but made with green\ncurry paste, which includes green chilies, cilantro, and other herbs, giving it a distinctively\nfresh and spicy flavor profile.

A traditional style of biryani where marinated meat and partially cooked rice\nare layered together in a handi (pot) and then sealed with dough. The handi is then\ncooked over low heat where the steam (dum) to allow the flavours to meld together,\nresulting in a fragrant and aromatic dish.

A flavourful biryani where whole baby eggplants (gutti vankaya)\nare stuffed with a spicy masala mixture and layered with rice, creating a unique and\ndelicious dish.

A traditional style of biryani where marinated meat and partially cooked rice\nare layered together in a handi (pot) and then sealed with dough. The handi is then\ncooked over low heat where the steam (dum) to allow the flavours to meld together,\nresulting in a fragrant and aromatic dish.

The meat in the biryani is fried to enhance the flavors and textures\nand coated in a special biryani spice sauce. This method results in a soft and flowery\nlayer of rice at the bottom, with slightly crunchy meat on the top giving it a unique mouth\nfeel.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafy\nvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to the\nbiryani, complementing the other spices and ingredients.

Biryani cooked with ulava charu (horse gram soup), a traditional\nSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a rich\nand tangy flavour profile.

Biryani made with boneless chicken pieces, offering a\nconvenient and easy-to-eat option without the bones.

The meat in the biryani is fried to enhance the flavors and textures\nand coated in a special biryani spice sauce. This method results in a soft and flowery\nlayer of rice at the bottom, with slightly crunchy meat on the top giving it a unique mouth\nfeel.

Biryani made with keema, which is minced meat \ncooked with spices and mixed with rice, resulting in a hearty and flavourful dish.

Rice and meat are cooked together in a pot sealed with dough, to trap\nthe steam and flavors during cooking. The rice and meat mixture is wrapped in a thin and\ncrispy omelette for unique presentation.

Biryani flavored with cashew nuts, adding a rich and nutty taste to the\ndish, complemented by other ingredients like and fried onions.

Natukodi (Country Chicken) free range\nchicken have a different taste and texture than normal broiler chicken. A special weekend\nbiryani featuring fried pieces of natukodi (country chicken), known for its distinct flavour\nand texture.

A traditional style of biryani where marinated meat and partially cooked rice\nare layered together in a handi (pot) and then sealed with dough. The handi is then\ncooked over low heat where the steam (dum) to allow the flavours to meld together,\nresulting in a fragrant and aromatic dish.

A traditional style of biryani where marinated meat and partially cooked rice\nare layered together in a handi (pot) and then sealed with dough. The handi is then\ncooked over low heat where the steam (dum) to allow the flavours to meld together,\nresulting in a fragrant and aromatic dish.

A flavourful biryani where whole baby eggplants (gutti vankaya)\nare stuffed with a spicy masala mixture and layered with rice, creating a unique and\ndelicious dish.

A traditional style of biryani where marinated meat and partially cooked rice\nare layered together in a handi (pot) and then sealed with dough. The handi is then\ncooked over low heat where the steam (dum) to allow the flavours to meld together,\nresulting in a fragrant and aromatic dish.

A traditional style of biryani where marinated meat and partially cooked rice\nare layered together in a handi (pot) and then sealed with dough. The handi is then\ncooked over low heat where the steam (dum) to allow the flavours to meld together,\nresulting in a fragrant and aromatic dish.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafy\nvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to the\nbiryani, complementing the other spices and ingredients.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafy\nvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to the\nbiryani, complementing the other spices and ingredients.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafy\nvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to the\nbiryani, complementing the other spices and ingredients.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafy\nvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to the\nbiryani, complementing the other spices and ingredients.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafy\nvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to the\nbiryani, complementing the other spices and ingredients.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafy\nvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to the\nbiryani, complementing the other spices and ingredients.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafy\nvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to the\nbiryani, complementing the other spices and ingredients.

Biryani cooked with ulava charu (horse gram soup), a traditional\nSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a rich\nand tangy flavour profile.

Biryani cooked with ulava charu (horse gram soup), a traditional\nSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a rich\nand tangy flavour profile.

Biryani cooked with ulava charu (horse gram soup), a traditional\nSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a rich\nand tangy flavour profile.

Biryani cooked with ulava charu (horse gram soup), a traditional\nSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a rich\nand tangy flavour profile.

Biryani cooked with ulava charu (horse gram soup), a traditional\nSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a rich\nand tangy flavour profile.

Biryani cooked with ulava charu (horse gram soup), a traditional\nSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a rich\nand tangy flavour profile.

Biryani cooked with ulava charu (horse gram soup), a traditional\nSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a rich\nand tangy flavour profile.

Biryani made with boneless chicken pieces, offering a\nconvenient and easy-to-eat option without the bones.

The meat in the biryani is fried to enhance the flavors and textures\nand coated in a special biryani spice sauce. This method results in a soft and flowery\nlayer of rice at the bottom, with slightly crunchy meat on the top giving it a unique mouth\nfeel.

The meat in the biryani is fried to enhance the flavors and textures\nand coated in a special biryani spice sauce. This method results in a soft and flowery\nlayer of rice at the bottom, with slightly crunchy meat on the top giving it a unique mouth\nfeel.

The meat in the biryani is fried to enhance the flavors and textures\nand coated in a special biryani spice sauce. This method results in a soft and flowery\nlayer of rice at the bottom, with slightly crunchy meat on the top giving it a unique mouth\nfeel.

Biryani made with keema, which is minced meat \ncooked with spices and mixed with rice, resulting in a hearty and flavourful dish.

Biryani made with keema, which is minced meat \ncooked with spices and mixed with rice, resulting in a hearty and flavourful dish.

Biryani made with keema, which is minced meat \ncooked with spices and mixed with rice, resulting in a hearty and flavourful dish.

Biryani flavored with cashew nuts, adding a rich and nutty taste to the\ndish, complemented by other ingredients like and fried onions.

Biryani flavored with cashew nuts, adding a rich and nutty taste to the\ndish, complemented by other ingredients like and fried onions.

Biryani flavored with cashew nuts, adding a rich and nutty taste to the\ndish, complemented by other ingredients like and fried onions.

Biryani flavored with cashew nuts, adding a rich and nutty taste to the\ndish, complemented by other ingredients like and fried onions.

Biryani flavored with cashew nuts, adding a rich and nutty taste to the\ndish, complemented by other ingredients like and fried onions.

Biryani flavored with cashew nuts, adding a rich and nutty taste to the\ndish, complemented by other ingredients like and fried onions.

Natukodi (Country Chicken) free range\nchicken have a different taste and texture than normal broiler chicken. A special weekend\nbiryani featuring fried pieces of natukodi (country chicken), known for its distinct flavour\nand texture.

Similar to traditional fried rice, but with an emphasis on the stir-frying\ntechnique to quickly cook the ingredients over high heat, resulting in a dish with a slightly\nsmoky flavor and crispy texture.

Fried rice with Thai curry flavors, often made with cooked rice\nstir-fried with Thai curry paste, coconut milk, vegetables, with chicken or seafood. It has a\nrich and aromatic taste with a hint of spiciness from the curry paste.

Fried rice infused with the aromatic garlic, which is sautéed in\noil before adding the rice and other ingredients. The garlic adds depth and richness to the\ndish.

A variation of fried rice commonly found in Singaporean cuisine,\nfeaturing a blend of flavors influenced by Chinese, Malay, and Indian cuisines. It includes\ningredients like chicken, shrimp, egg or vegetables, and curry powder for a spicy kick.

Similar to traditional NOODLES, but with an emphasis on the stir-frying\ntechnique to quickly cook the ingredients over high heat, resulting in a dish with a slightly\nsmoky flavor and crispy texture.

NOODLES with Thai curry flavors, often made with Thai curry paste, coconut milk, vegetables, with chicken or seafood. It has a\nrich and aromatic taste with a hint of spiciness from the curry paste.

NOODLES infused with the aromatic garlic, which is sautéed in\noil before adding the rice and other ingredients. The garlic adds depth and richness to the\ndish.

A variation of NOODLES commonly found in Singaporean cuisine,\nfeaturing a blend of flavors influenced by Chinese, Malay, and Indian cuisines. It includes\ningredients like chicken, shrimp, egg or vegetables, and curry powder for a spicy kick.

Jeera rice recipe is PERFECT, Non-sticky, fluffy and flavored with cumin.

Pudina Rice is a one pot delicious, healthy and fragrant Indian dish made with rice, mint leaves and spices. ‘Pudina’ is a Hindi word for ‘mint leaves’

mango stuffed bread rasmalai is a decadent and rich homemade dessert flavored with fresh mangos. The juicy and spongy stuffed bread are then dunked in a creamy sweetened mango flavored milk.

Served with steam rice or naan, and a samosa.

Served with steam rice or naan, and a samosa.

Served with fried rice or Noodles and one spring roll.

Indian street food Pani Puri filled with spiced yogurt, chickpeas, and topped with sev.

A popular Indian snack made from a mixture of potato pieces, crispy chips, chickpeas, and tangy Indian spices.

Pastries filled with fresh potatoes and green peas, served with chickpeas and Indian dressing.

A mixed of puffed rice, sev, onions, tomatoes and tangy chutneys for a crunchy, tangy delight.

Crunchy baby spinach topped with onions, chickpeas, sweet yogurt, tamarind, and mint sauce.

Seasoned green chilies stuffed with a filling of roasted peanuts and lime juice.

Deep-fried masala papad blended Arabic seasoning tangy chutney, and topped with pomegranate.

Spiced and seasoned peanuts tossed with onions, tomatoes, and fresh herbs.