Maurya Indian Restaurant Menu

Two pieces. Deep fried chili fritters. Served with mint and tamarind chutney.

Four pieces. Chicken wings coated with special mix and deep fried. Served with mint and tamarind chutney.

Paneer coated with special spice mix.

Gobi coated with special spice mix.

Chicken coated with special spice mix.

Chicken lightly battered, deep fried and sauteed in spicy sauce mix.

Lamb sukka dry item as an appetizer.

Fish 65 is a marinated fish, deep-fried and typically includes curry leaves, ginger, garlic, and a blend of tangy spices.

Deep fried vegetable fritters. Served with Mint and Tamarind chutney.

Crispy chicken pieces typically include onions and capsicum, tossed in a blend of soy sauce, chili sauce, and spices, following an Indo-Chinese preparation method.

Chilli batji stuffed with onions, cilantro, lemon and masala.

Battered cauliflower deep fried & sauteed in soy and chili sauce.

3 eggs with onions chili tomato and cilantro comes as a starter or sides.

Lightly battered baby corn deep fried and tossed with chili sauce, typically includes bell peppers and onions for added texture and flavor.

Golden pampino

Fried shrimp battered with flavored Indian spices.

Fish cooked with onions, tomatoes, ginger, garlic, and traditional Indian spices.

Whole branzino marinated with Indian spices, shallow fried to a crisp.

Plain dosa rolled like a cone.

Plain dosa stuffed with cheese.

A crispy dosa made from a fermented rice and lentil batter, generously spread with Nutella.

Diced paneer cooked in creamy and mild gravy.

Diced boneless chicken cooked in butter and creamy gravy.

Marinated chicken pieces cooked in a creamy, spiced tomato sauce, typically includes onions, garlic, ginger, and bell peppers.

Bone-in goat cubes cooked in authentic Indian masala.

Cooked lentils which are lastly tempered with oil or ghee fried spices & herbs.

Lentil-based vegetable stew or chowder.

Bone-in chicken cooked with traditional Andhra spices, onions, tomatoes, and tamarind in a spicy gravy.

Fish simmered in a sauce with onions, tomatoes, and a blend of traditional Indian spices, typically garnished with fresh herbs.

Veggies cooked in authentic Indian spices.

Garbanzo beans cooked in authentic spices.

Prawns simmered in a traditional Andhra-style masala sauce, typically includes onions, tomatoes, and a blend of spices unique to Southern India.

Whole brinjals stuffed with a blend of herbs and spices, simmered in a rich and tangy sauce, embodying traditional Andhra flavors.

Paneer cubes cooked in a traditional Andhra-style tomato curry, typically includes a tangy and spicy blend of tomatoes and authentic Indian spices.

Mixed vegetables simmered in a rich tomato and onion gravy, seasoned with a blend of traditional Indian spices and herbs.

Boiled eggs cooked in a traditional Indian curry sauce, typically including onions, tomatoes, and a blend of spices.

Tender jackfruit cooked in a traditional Indian curry sauce, typically includes onions, tomatoes, and a blend of aromatic spices.

Two pieces. Steamed dumpling made with fermented rice and lentil batter. Served with chutney and sambar.

Three pieces. Spiced and crunchy fritters made with various lentils. Served with chutney.

Thick savory pancake made with rice and lentil batter. Served with chutney and sambar.

Thick savory pancake made with rice and lentil batter. Topped with onion and tomato. Served with chutney and sambar.

Unleavened deep-fried Indian bread. Served with aloo curry.

Idli sauteed with ghee and spicy podi.

Spicy chickpeas served with deep-fried bread; a delightful Indian classic, often eaten as breakfast

Thick pancake made from fermented rice batter, topped with finely chopped onions.

Thick rice and lentil pancake topped with onions and green chillies.

Thick rice and lentil pancake topped with chopped onions and tomatoes.

A thick rice and lentil pancake topped with onions, tomatoes, and green chilies.

Most popular. Served with chutney and sambar.

Served with chutney and sambar.

Served with chutney and sambar.

Served with chutney and sambar.

Served with chutney and sambar.

Served with chutney and sambar.

Served with chutney and sambar.

Served with chutney and sambar.

Served with chutney and sambar.

Served with chutney and sambar.

Served with chutney and sambar.

Served with chutney and sambar.

Served with chutney and sambar.

Healthiest option in dosa family with all veggies and Cheese.

Sprinkled with masala powder on ghee dosa.

A crispy rice and lentil crepe, enriched with ghee, and filled with a savory potato masala, typically served with sambar and chutney.

A crispy crepe enriched with clarified butter (ghee), dusted with a spicy lentil and spice mix (podi), and filled with a traditional spiced potato masala.

Dum biriyani made with vegetable.

Dum biriyani made with vegetable.

Long-grained rice flavored with exotic spices.

Boiled eggs roasted in pan and cooked in Dum biriyani.

Most popular.

Dum biryani with fried chicken

Homemade yogurt typically includes a blend of spices and may feature vegetables or boondi, served as a refreshing dip.

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

Natukoli/ Desi Chiken Biryani

Dum biriyani cooked with bone-in chicken pieces, comes with hardboiled egg.

Dum biriyani cooked with bone-in fish pieces, comes with hardboiled egg.

Dum biriyani made with bone-in goat pieces. comes with hardboiled egg.

Boiled eggs roasted in pan and cooked in Dum biriyani.

Dum biriyani made with bone-in goat pieces. Comes with hardboiled egg.

Boneless chicken pieces fried and cooked with dum biryani.

Dum biriyani cooked with paneer and veggies.

Country chicken biryani typically includes marinated pieces of country chicken cooked with basmati rice and a blend of traditional spices.

Basmati rice cooked with fish and typically includes a blend of aromatic spices.

Shrimp and basmati rice are simmered together with a blend of traditional Indian spices, typically including onions, garlic, and a touch of saffron for color and flavor.

Basmati rice and shrimp are cooked together with a blend of spices, typically garnished with fresh herbs.

Basmati rice and bone-in goat meat are slow-cooked with gongura leaves, imparting a tangy flavor, alongside traditional spices.

Leavened fluffy Indian bread cooked to perfection in the hot tandoor oven.

Plain naan brushed with butter on top.

Most popular. Naan brush with garlic on top

Whole wheat roti, also known as pulka, is a soft and lightly puffed bread typically made from whole wheat flour and cooked on a griddle.

Two pieces of flaky, layered flatbread made from all-purpose flour, pan-fried to achieve a golden texture, originating from the Malabar region.

Drink made by mixing frothed and boiled milk with the decoction.

Mango pulp blended with lite yogurt and sugar.

Limca is a carbonated soft drink with a distinctive blend of lemon and lime flavors, offering a refreshing citrus experience.

Robustly flavored Indian cola with a unique spicy twist.

Frooti is a widely enjoyed Indian mango drink, typically featuring a blend of ripe mangoes for a vibrant and refreshing taste.

Freshly pressed sugarcane juice, offering a naturally sweet and refreshing taste.

Comes with goat curry.

Chicken curry or butter chicken.

Choose any beg curry.

The paneer lunch box typically includes a selection of paneer dishes, accompanied by basmati rice, naan, and a dessert, featuring a blend of spices and sauces unique to Indian cuisine.

Filter coffee is made by percolating finely ground coffee powder in a traditional Indian filter, typically mixed with hot milk and sugar.

Most popular. two pieces. fried pastry filled with potatoes, onions, peas and lentils. served with mint and tamarind chutney.

Two pieces. fried indian savory donut made with lentil batter. served with chutney and sambar.

Soft, steamed rice cakes served with tangy sambar and coconut chutney.

Idli sauteed with ghee and spicy podi.

Unleavened deep-fried indian bread. served with aloo curry.

Spicy chickpeas served with deep-fried bread; a delightful Indian classic, often eaten as breakfast

Most popular. served with chutney and sambar.

Served with chutney and sambar.

A rice and lentil crepe, cooked in clarified butter, filled with a seasoned potato masala, typically served with sambar and chutney.

Served with chutney and sambar.

Served with chutney and sambar.

Sprinkled with masala powder on ghee dosa.

A crispy, fermented rice and lentil crepe, generously coated with ghee, sprinkled with a house-made spicy podi mix, and filled with a savory potato masala.

Served with chutney and sambar.

Served with chutney and sambar.

Served with chutney and sambar.

Served with chutney and sambar.

Healthiest option in dosa family with all veggies and cheese.

A thin, savory crepe made from a fermented batter of rice and lentils, generously filled with cheese tailored for kids.

Plain dosa rolled like a cone.

Thick savory pancake made with rice and lentil batter. served with chutney and sambar.

Thick pancake made from fermented rice and lentil batter, traditionally topped with onions.

Thick pancake made from fermented rice and lentil batter, typically includes toppings of onions and green chillies.

A thick, savory pancake known as uthappam, made from fermented rice and lentil batter, generously topped with onions, tomatoes, and finely sliced chilies.

A South Indian breakfast staple, mixed vegetable uthappam is a thick pancake made from fermented rice and lentil batter, typically topped with a colorful mix of vegetables.

Three pieces.

Filter coffee is prepared by brewing finely ground coffee through a traditional Indian filter, typically mixed with hot milk to create a rich and aromatic beverage.

Most popular. two pieces. fried pastry filled with potatoes, onions, peas and lentils. served with mint and tamarind chutney.

Unleavened deep-fried indian bread. served with aloo curry.

Spicy chickpeas served with deep-fried bread; a delightful Indian classic, often eaten as breakfast

Most popular. served with chutney and sambar.

Served with chutney and sambar.

A rice and lentil crepe, cooked in clarified butter, typically includes a filling of spiced potatoes, served with sambar and chutney.

Served with chutney and sambar.

Served with chutney and sambar.

Sprinkled with masala powder on ghee dosa.

A crispy, fermented rice and lentil crepe, enriched with ghee, generously sprinkled with a house-made spicy podi mix, and filled with a savory potato masala.

Served with chutney and sambar.

Served with chutney and sambar.

Served with chutney and sambar.

Served with chutney and sambar.

Healthiest option in dosa family with all veggies and cheese.

A thin, crispy crepe made from a fermented batter of rice and lentils, generously filled with melted cheese.

Plain dosa rolled like a cone.

Thick savory pancake made with rice and lentil batter. served with chutney and sambar.

Thick pancake made from fermented rice and lentil batter, typically includes onions sprinkled on top.

Thick pancake made from fermented rice and lentil batter, generously topped with onions and green chillies.

A savory pancake, uthappam, made from fermented rice and lentil batter, typically includes toppings of onions, tomatoes, and chilies.

A South Indian pancake made from fermented rice and lentil batter, typically includes tomatoes, onions, carrots, and cilantro.