Mint Leaf Indian Sweets Restaurant and Banquet Hall Menu

Fried pastry stuffed with special spiced tempered paneer and potatoes served with chutneys.

Fried pastry stuffed with special spiced chicken and served with chutneys.

Delicately spiced and shallow fried potato patty cutlets served with chana smothered with chutneys and condiments.

6 pieces. Snack consisting of rice paper filled with minced vegetables, rolled into a cylinder, and fried.

Yogurt mixed spices and sauces topped with a fried dumpling.

Deep-fried bread served with our authentic chana masala.

Fried whole wheat flatbread served with chana masala.

7 pieces. Round hallow fried balls to be filled in with a flavoured water, chutney, chilli, chickpea, potatoes & onions.

Thick vegetable curry served with onion, lime, cilantro salad on the side along with masala pav (bread).

Spices stuffed potato naan bread topped with onion seeds, cooked in a tandoor, and served with chickpeas.

Crisp fried flour wafers arranged in layers with spice-dressed chickpeas, potatoes, spiced yogurt, and chutneys.

Two fried pastry stuffed with special spiced potato and pea served with chana masala and chutney.

Cubed cottage cheese served with buttery sauce made with perfect blend of housemade chop masala and tomato butter sauce.

Cubed cottage cheese tandoori tikka served with flavourful masala gravy.

Cubed cottage cheese with onions, tomatoes, nuts, and a mixture of whole and ground spices.

Cubed cottage cheese tossed in onion and bell pepper and kadai spice mix and chop masala.

Sliced raw cottage cheese in our rich, signature tomato-based curry.

Pan-seared diced cottage cheese with green peas in a light tomato-based curry.

Scrambled paneer with spiced mixture made of onions, tomatoes, ginger-garlic paste, green chillies and various spices.

Cubed cottage cheese simmered in a creamy fresh spinach purée, spice mix, and tempered with garlic.

Creamy curry made with button mushrooms, methi (fenugreek leaves), peas, curd, aromatics, and tomatoes.

Fresh mustard greens, spinach, methi, cilantro cooked on very low flame.

Okra cooked with spice blend, onion-tomato masala, and cubed onion.

Amritsari-style chole tempered with ancient Punjabi spice mix, browned onion.

Nutritious soya chunk chap cooked on Indian iron griddle with bell pepper, onion, spice mix, and housemade tawa masala gravy.

A medley of vegetables tossed with cashews in tomato-based curry.

Mushroom cooked with spice blend and tempered twice with onion-tomato masala and cubed onion.

Black urad lentil simmered overnight with butter, dry fenugreek leaves, and vine ripe fresh tomato paste.

Kofta made of potato and paneer are deep-fried and served with mild creamy gravy.

Yellow lentils tempered with cumin seeds, green chilli, and onion finished with butter and cilantro.

An assortment of vegetables.