iGrill Indian Cuisine, Buffets & Banquet Hall Menu

Roasted garlic with tomato soup served piping hot.

Batter-fried mushroom toss with spicy chili sauce.

Cauliflower coated with besan flour with spices and deep-fried.

Made with spinach, peas, and potatoes, and flavored with mild spices.

Potatoes, capsicum, and peas with onion, tomato gravy spiced with garam masala and cumin powder.

Lentils simmered in creamy tomato sauce.

Toor dal and spinach cooked with chilli, garlic tampering with mustard and curry leaves.

Potato and paneer dumpling with creamy cashew nut gravy.

Mushroom and green peas with creamy, buttery, cashew nuts onion-tomato gravy.

Seasoned spinach puree with mushroom and cream.

Soft cottage cheese Purée of spinach and seasoned with garlic, garam masala, cream, and other spices.

Soft cottage cheese cubes are simmered in creamy, buttery, cashew nuts onion-tomato gravy.

Moong dal cooked with onion, tomatoes, garlic, whole red chili.

Minced lamb, spiced with whole garam masala, stuffed with yellow cheddar cheese, and deep-fried

Swai fish marinated with chef special I Grill Masalas and deep-fried.

Ground lamb is seasoned with fresh mint and cilantro, and Indian spicy masala cooked in Tandoor.

Boneless chicken marinated with yogurt, garlic, cream cheese, green chili, and cooked in tandoor.

Boneless chicken marinated with yogurt,ginger-garlic, red chili pickle and cooked in tandoor.

Boneless chicken marinated with yogurt,ginger-garlic, red chili, lemon juice, and cooked in tandoor.

Almond, cashew nuts and cream, yogurt flavored chicken cooked in tandoor.

Whole pomfret fish marinated yogurt, red chili,ginger-garlic, and cooked in tandoor.

Chicken marinated in yogurt and spices cooked in tomato puree and butter.

Chicken morel cook with Chettinad spices and finish with coconut.

Goat cooked with coconut spiced gravy.

Goat cook with mid spiced onion tomato gravy and potato.

Chicken morsels cook with whole garam masala finish with yogurt.

Fish cooked in spicy gravy with tomato, onion, garlic, fenugreek, & chili powder.

Egg poached with a tangy sauce of tamarind, onion, tomato, and spices.

Boneless chicken cook with cashew nut and onion gravy.

Andhra style Shrimp curry with poppy seed, coconut, and tamarind.

Hyderabadi specialty of subtly spiced lamb and basmati rice dum cooked in a sealed degh

Hyderabadi speciality of subtly chicken and basmati rice dem cooked in a sealed degh.

Vijayawada style Paneer Biryani, Flavored biryani rice (Dum) served with paneer cooked in Vijayawada style sauce.

Sonamasoori Rice steam cooked and served.

Vegetables marinated in spices and hung yogurt cooked with basmati rice in a sealed degh.

Flavored biryani rice served with tandoori chicken kebab.

Flavored biryani rice (Dum) served with boneless chicken cooked in spices and special Vijayawada style sauce

Flavored biryani rice (Dum) served with Egg cooked in spices and special Vijayawada style sauce

Carrot pudding made with grated carrots, whole milk, dried fruits, nuts, and kova.

Desert made with bread, milk, sugar syrup, and nuts.

Traditional Indian ice-cream.

Rich layered dessert made with milk, jelly, sabja seeds, vermicelli topped with ice-cream.