Kurrys at Troy Indian Cuisine Menu

Tender chicken pieces in a creamy tomato-based sauce, infused with a blend of aromatic spices and garnished with fresh herbs.

Marinated chicken pieces cooked in a tandoor, garnished with sliced onions and fresh herbs, served on a bed of shredded vegetables.

Creamy milkshake blended with ripe chikoo fruit, offering a smooth and rich flavor.

Garlic-infused flatbread baked to perfection to accompany your meal.

Basmati rice and chicken marinated in a blend of yogurt and spices, cooked together under low heat to infuse flavors in a traditional dum style.

Fluffy, Butter-Infused Traditional Indian Bread

Paneer cubes sautéed with Gangur spices, layered with basmati rice, typically includes a blend of aromatic herbs.

Basmati rice and goat meat marinated in a blend of spices, cooked together in the traditional Hyderabadi dum method.

Aromatic lentils tempered with fragrant herbs and spices, a classic Indian comfort dish.

The cold, refreshing, sparkling classic that America loves.

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

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

Robustly flavored Indian cola with a unique spicy twist.

Creamy yogurt blended with ripe mangoes, garnished with fresh mint leaves.

Creamy milkshake blended with ripe chikoo fruit, offering a smooth and rich flavor.

Crispy pastry filled with spiced potatoes and peas, served with tangy tamarind chutney and a side of fresh cabbage salad.

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

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

Paneer cubes sautéed with curry leaves, peppercorns, and spices, following traditional Indian cooking methods.

Mixed vegetables coated in a seasoned chickpea flour batter, then deep-fried.

Thinly sliced onions are coated in a seasoned chickpea flour batter and deep-fried to achieve a crispy texture.

Spinach and cashew nuts mixed with gram flour, herbs, and spices, then deep-fried to create a crispy pakora.

Green chilies dipped in a spiced chickpea batter, deep-fried, and typically includes a stuffing of onions and regional Andhra spices.

Green chili peppers are coated in chickpea batter, deep-fried, cut into pieces, and prepared in a traditional Andhra style, offering a spicy kick.

Mixed vegetable orbs nestled in a savory, tangy Manchurian sauce.

Cauliflower florets coated in a batter, deep-fried, and then sautéed with a blend of soy sauce, garlic, and chili, typically includes onions and bell peppers.

Cauliflower florets marinated in a blend of spices, then deep-fried and tossed with a special 65 sauce.

Baby corn deep-fried and tossed with onions, bell peppers, and a spicy-sweet Manchurian sauce.

Baby corn is lightly battered and fried, then tossed with black pepper, onions, and green peppers for a savory finish.

Water chestnuts deep-fried and tossed with black pepper, curry leaves, and a mix of bell peppers and onions.

Crispy fried water chestnuts tossed in a savory, tangy Manchurian sauce with garlic, green onions, and bell peppers.

Boneless chicken marinated with spices, deep-fried, and then tossed in a sauce that typically includes yogurt, curry leaves, and a blend of Hyderabad-specific spices.

Chicken wings, frenched to create a lollipop appearance, marinated in Indian spices and deep-fried to a crisp.

Tossed in Hot Garlic Sauce

Boneless chicken marinated in a unique blend, deep-fried, and sautéed with spicy sauce, dry red chilies, and a hint of flavors.

Bone-in goat pieces, marinated and slow-cooked with a blend of traditional Indian spices, garnished with curry leaves.

Boneless chicken fried and tossed with green chilies, cilantro, and spices, embodying the essence of Andhra cuisine.

Boneless chicken cooked in a creamy, nut-based gravy, often including spices and a touch of egg for richness, embodying the essence of Mughlai cuisine.

Beaten eggs fried with onions, chilies, and a blend of Indian spices.

Pomfret fish wrapped in banana leaf, marinated with traditional Indian spices, and gently steamed to infuse flavors.

Pomfret tawa features whole pomfret marinated in traditional Indian spices, then pan-fried on a tawa to achieve a crisp exterior.

Spiced, tender chicken with options for bone-in or boneless. Served as an appetizer.

Chicken marinated and fried, then sautéed with onions and bell peppers in a spicy sauce, showcasing Indo-Chinese flavors.

Chicken pieces marinated and sautéed with freshly ground black pepper and traditional Indian spices, creating a savory appetizer.

Tender chicken pieces marinated in aromatic spices, deep-fried, and tossed in a flavorful blend of onions, curry leaves, and green chilies.

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

Marinated chicken deep-fried and then tossed with yogurt, spices, curry leaves, and a hint of green chilies.

Marinated chicken fried with a blend of curry leaves, spices, and herbs, creating a distinct South Indian flavor.

Guntur chicken fry, bone-in, choice of dry or wet seasoning.

Marinated fish fillet, deep-fried to a crisp golden brown, garnished with fresh cilantro, onions, and a wedge of lemon.

Seasoned and pan-fried fish fillets with a crispy, spiced coating.

Marinated shrimp sautéed with onions, bell peppers, and a blend of Indian and Chinese spices, served in a tangy chilli sauce.

Lamb cubes traditionally cooked with a blend of spices, including black pepper and cashews, typically finished with a dry texture.

Boneless chicken marinated with yogurt and a blend of Indian spices, then skewered and roasted in a tandoor oven.

Shrimp marinated in yogurt and a blend of Indian spices, then cooked in a traditional tandoor oven.

Whole pomfret marinated in a blend of yogurt and traditional Indian spices, then grilled to perfection in a tandoori oven.

Fluffy, Butter-Infused Traditional Indian Bread

Garlic-infused flatbread baked to perfection to accompany your meal.

Soft, fluffy Indian bread stuffed with aromatic spices and nuts

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

Traditional Indian bread, stuffed with rich, creamy paneer (cheese) and baked to perfection

Soft, tandoori-baked bread, generously filled with melting cheese.

Freshly baked, traditional flatbread from the tandoor oven.

A traditional Kashmiri curry featuring grated paneer and fresh fenugreek leaves, simmered together in a rich, onion and tomato-based gravy with Indian spices.

A refreshing mix of curd combined with onion, salt, coriander leaves, and green chillies, typically served as a cooling accompaniment.

Rasam is a South Indian curry made with tamarind juice, tomatoes, and a blend of spices like chili pepper, pepper, and cumin.

Mixed vegetables simmered in a robust Chettinad sauce, which typically includes coconut, fennel seeds, peppercorns, and a variety of other aromatic spices.

Chickpea curry with a tantalizing blend of spices

Potatoes and cauliflower cooked with a blend of spices, typically including onions, tomatoes, and a mix of traditional Indian herbs.

Okra sautéed with onions, tomatoes, and a blend of Indian spices, typically simmered to enhance flavors.

Roasted eggplant prepared in a rich curry sauce, typically includes onions, tomatoes, and a blend of Indian spices.

Mixed vegetables and fruits simmered in a creamy cashew sauce with a hint of aromatic spices, typically garnished with nuts.

Paneer cubes simmered in a pureed spinach and mustard greens sauce, seasoned with a blend of Indian spices.

Potato and paneer dumplings, typically includes nuts and raisins, simmered in a creamy, cashew-based sauce with mild spices.

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

Paneer cubes simmered in a creamy, tomato-based sauce with butter, cashews, and a blend of spices.

Paneer and green peas simmered in a creamy tomato-based sauce with a blend of traditional Indian spices.

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

Okra and cashews fried and sautéed with a selection of Indian spices, typically served in a thick, savory sauce.

Basmati rice typically includes herbs and spices, gently cooked to create a fragrant and aromatic dish known as bagara rice.

Basmati rice cooked with chickpeas, typically includes onions, tomatoes, and a blend of traditional Indian spices.

Long grain basmati rice prepared on a low flame, typically includes traditional herbs and spices.

Basmati rice layered with marinated paneer, spices, and herbs, garnished with nuts, typically includes a blend of traditional aromatic spices.

Basmati rice cooked with paneer in a blend of Mughlai spices, typically includes nuts and a hint of saffron. Garnished with fried onions.

Basmati rice cooked with marinated paneer, traditional Nizami spices, and herbs, garnished with nuts and raisins.

Aromatic Basmati rice cooked with mixed vegetables, and infused with traditional spices.

Paneer cubes sautéed with Gangur spices, layered with basmati rice, typically includes a blend of aromatic herbs.

Layered basmati rice with succulent paneer (cheese) cubes and aromatic spices

Simply steamed, fluffy white rice - the perfect accompaniment for any dish.

1/4Tray(Half-size medium depth tray)

1/4Tray(Half-size medium depth tray)

Basmati rice infused with spices and avakaya, a South Indian mango pickle, mixed with succulent pieces of boneless chicken.

Basmati rice and eggs, pan-fried with a blend of Indian aromatic spices.

Basmati rice cooked with minced goat and seasoned with a blend of spices and tangy gongura (sorrel) leaves.

Basmati rice and chicken pieces, fried and then cooked with a blend of spices, typically includes a serving of raita.

Basmati rice and eggs, typically cooked with a special blend of spices and herbs, unique to the Labbipet region.

Basmati rice slow-cooked with tender leg joint meat, typically includes a blend of aromatic spices and herbs.

Basmati rice cooked with marinated chicken, typically includes nuts and a blend of spices, garnished with saffron.

Basmati rice stir-fried with shrimp, typically includes a blend of herbs and spices, then finished with a garnish of fried onions and lemon.

Eggs and basmati rice cooked with Vijayawada's distinctive spices and herbs, embodying the essence of this regional specialty.

Boneless chicken marinated in a tangy gongura (sorrel leaves) paste, layered with aromatic basmati rice and slow-cooked with authentic Indian spices.

Basmati rice and chicken marinated with spices, cooked together with the tangy flavor of gongura (sorrel leaves).

Basmati rice and boiled eggs cooked with a blend of spices and tangy gongura (sorrel) leaves, creating a unique and aromatic biryani.

Minced goat meat cooked with basmati rice, typically includes onions, herbs, and spices in a traditional preparation.

Basmati rice layered with Amaravati-style chicken, typically includes a mix of authentic spices and slow-cooked to infuse flavors.

Goat fry biryani features tender, bone-in goat pieces, marinated and fried, then layered with aromatic basmati rice, infused with traditional biryani spices, herbs, and yogurt.

Basmati rice and chicken cooked with a blend of Mughlai spices, typically includes nuts and a mix of aromatic herbs.

Fragrant basmati rice cooked with aromatic spices, and boiled eggs

Basmati rice and boiled eggs cooked with special herbs, spices, and typically includes a blend of aromatic seasonings.

Basmati rice and chicken marinated in a blend of yogurt and spices, cooked together under low heat to infuse flavors in a traditional dum style.

Biryani comes in a half-size shallow depth tray. Comes with a single portion of Chicken Appetizer & Dessert.

Basmati rice and tender boneless chicken pieces cooked together with a blend of aromatic spices and herbs, traditionally prepared in a dum style.

Basmati rice slow-cooked with specially marinated chicken, typically includes a mix of aromatic Indian spices.

Vijayawada gangur chicken, rice, spices, choice of bone-in or boneless.

Basmati rice and goat meat marinated in a blend of spices, cooked together in the traditional Hyderabadi dum method.

Biryani comes in a half-size shallow depth tray. Comes with a single portion of Chicken Appetizer & Dessert.

Aromatic basmati rice with tender goat pieces, garnished with sliced onions and a wedge of lime.

Basmati rice and goat meat are cooked with gongura (sorrel) leaves and traditional spices, following a dum cooking technique.

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

A flavorful blend of mixed vegetables stir-fried with rice

Basmati rice stir-fried with an assortment of vegetables and a robust schezwan sauce, offering a spicy twist to the traditional fried rice.

Stir-fried noodles tossed with a medley of vegetables and seasoned with a blend of soy sauce and spices.

Noodles stir-fried with mixed vegetables and seasoned with schezwan sauce, following an Indo-Chinese culinary style.

A tangy and spicy broth infused with chicken, soy sauce, vinegar, and a blend of vegetables.

Savory fried rice with scrambled eggs and fresh vegetables.

Basmati rice stir-fried with chicken, mixed vegetables, and a spicy Schezwan sauce.

Classic chicken fried rice with tender pieces of chicken, veggies, and perfectly seasoned rice.

Basmati rice stir-fried with chicken, mixed vegetables, and a spicy schezwan sauce, typically garnished with spring onions.

Succulent shrimp tossed with flavorful fried rice and fresh veggies.

Shrimp and aromatic basmati rice stir-fried with spicy schezwan sauce, typically includes a mix of vegetables and garnished with spring onions.

Hakka noodles stir-fried with eggs, mixed vegetables, and a blend of Chinese and Indian spices.

Boiled noodles stir-fried with eggs and a mix of vegetables, coated in a spicy homemade schezwan sauce.

Boiled noodles, stir-fried with chicken, vegetables, and a blend of Indo-Chinese sauces.

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

Stir-fried noodles with shrimp, mixed vegetables, and a blend of soy sauce and spices.

Noodles sautéed with shrimp and vegetables, tossed in a spicy Schezwan sauce.

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

Hard-boiled eggs simmered in a sauce made with onions, tomatoes, and a blend of traditional Indian spices.

Kodi Vepudu: Sukka-style spicy chicken curry, choice of bone-in or boneless, aromatic herbs and spices.

Scrambled eggs prepared with onions, tomatoes, and a blend of Indian spices, garnished with cilantro.

Chicken pieces simmered in a robust curry sauce. Options for bone-in or boneless.

Tender chicken simmered in a smooth sauce with yogurt, and aromatic spices.

A bold, flavorful Indian Curry with tangy vinegar and hot chilies.

Chicken pieces marinated and cooked with fresh fenugreek leaves and a blend of traditional Indian spices in a savory curry sauce.

Chicken Chettinad curry with choice of bone-in or boneless chicken, spiced with black pepper, curry leaves, and coconut.

Tender chicken pieces in a creamy tomato-based sauce, infused with a blend of aromatic spices and garnished with fresh herbs.

Tender chicken pieces marinated in yogurt and spices, cooked in a creamy tomato sauce with a hint of coriander and garam masala.

Bone-in or boneless chicken, robust pepper sauce.

Spicy chicken curry cooked with yogurt and aromatic spices

Chicken pieces cooked with tangy gongura (red sorrel) leaves and a blend of traditional Indian spices.

Kodi Vepudu: Spicy Andhra-style chicken curry, semi-gravy. Choose from bone-in or boneless.

Shrimp prepared with a blend of spices, simmered in a robust curry sauce with hints of garlic, ginger, and tomatoes.

Goat meat cooked with green chillies and a blend of spices, creating a spicy curry.

Goat meat simmered in a traditional curry sauce, typically includes a blend of aromatic Indian spices and herbs.

Tender pieces of lamb simmered in a rich sauce made from onions, tomatoes, ginger, and garlic, enhanced with a blend of traditional Indian spices.

Tender lamb in a rich, creamy sauce with fragrant spices

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

Lamb simmered in a robust South Indian curry, incorporating a blend of traditional spices such as coriander, turmeric, and coconut.

Tender lamb simmered in a puree of spinach, subtly flavored with ginger, garlic, and traditional Indian spices.

Diced lamb prepared with bell peppers, onions, and tomatoes, simmered in a robust kadai masala and garnished with fresh coriander.

Tender goat meat simmered with gongura leaves, typically includes onions, chilies, and a blend of spices for a tangy and slightly spicy flavor.