Kababish Indian Cuisine Menu

A savory dish made from semolina or rice flour, typically includes mustard seeds, curry leaves, onions, and green chilies, garnished with fresh coriander.

Semolina cooked with sugar and ghee, typically includes cashews and raisins, and is flavored with saffron and cardamom.

Steamed rice and lentil cakes, soft and spongy, made from fermented batter.

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

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

Steamed rice and lentil cakes, lightly coated with a blend of spicy podi and rich ghee.

Three steamed rice and lentil cakes, traditionally soaked in a tangy and mildly spiced lentil stew known as sambar.

Crisp, golden South Indian crepe made from fermented rice and lentil batter.

Rice and lentil pancake traditionally topped with finely chopped onions and green chilies.

Three pieces of soft, steamed rice and lentil cakes, lightly drizzled with aromatic clarified butter (ghee).

Steamed rice and lentil cakes, lightly coated with a blend of spicy podi and rich ghee.

Three steamed rice and lentil cakes, traditionally soaked in a tangy and mildly spiced lentil stew known as sambar.

Savory, deep-fried doughnuts made from a batter of urad dal, typically seasoned with spices such as cumin and black pepper.

Two crispy lentil fritters, typically immersed in a tangy and aromatic sambar, garnished with fresh herbs.

Puffed whole wheat bread, traditionally deep-fried to achieve a soft and golden texture.

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

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

Dosa coated with ghee and spicy kaaram paste, typically including chillies and spices for a savory kick.

Crispy rice and lentil crepe generously coated with clarified butter, known as ghee.

Thin and crispy crepe made from semolina and rice flour, typically includes cumin, ginger, and green chilies.

Semolina and rice batter crepe, typically includes a filling of spiced potatoes and onions, seasoned with mustard seeds and curry leaves.

A popular South-Indian speciality- crispy Indian crepe stuffed with spiced paneer (cheese)

Rice and lentil crepe filled with sautéed mushrooms, typically accompanied by sambar and chutneys.

Crispy fermented rice and lentil crepe filled with melted cheese.

Rice and lentil pancake traditionally topped with finely chopped onions and green chilies.

A savory dish made from semolina or rice flour, typically includes mustard seeds, curry leaves, onions, and green chilies, garnished with fresh coriander.

A savory rice dish typically includes tomatoes, spices, and herbs, often likened to a flavorful rice preparation.

Long green chilies dipped in a seasoned gram flour batter and deep-fried, typically served as a set of four pieces.

Four crispy lentil fritters made with chana dal, infused with a blend of spices, herbs, and onions.

Rice and lentils simmered with a medley of vegetables, seasoned with a unique blend of sambar spices.

Basmati rice infused with tangy tamarind paste, typically includes peanuts, curry leaves, and a mix of spices.

Fragrant basmati rice with zesty lemon

Coconut-infused rice, a delightful tropical twist to elevate your dining experience.

Semolina cooked with sugar and ghee, typically includes cashews and raisins, and is flavored with saffron and cardamom.