Momi Indian Kitchen Menu

Assorted vegetables marinated in a spicy batter, deep-fried, and tossed with curry leaves and special 65 sauce.

Deep-fried, fluffy bhatura bread served with spicy chickpea curry, typically includes onions, tomatoes, and a blend of aromatic spices.

Deep-fried whole wheat bread served with a spiced potato mixture.

Fried pastry filled with a spiced mixture of potatoes and tikka seasoning, typically includes peas.

Indian cottage cheese cubes fried and enveloped in a tangy and spicy Manchurian sauce, often accompanied by onions, bell peppers, and seasoned with ginger and garlic.

Indian flatbread filled with marinated soya chap, onions, and bell peppers, typically seasoned with a mix of spices.

Green chilies are sliced, coated in a chickpea flour batter with spices, and deep-fried.

Chola poori features a spicy chickpea curry paired with deep-fried, unleavened whole-wheat bread, typically enjoyed as a hearty appetizer.

Green chilies filled with a savory onion mixture, coated in gram flour batter, and deep-fried, served as four pieces.

Cauliflower florets, battered and fried, then tossed with bell peppers, onions, and a mix of Indo-Chinese chili sauces.

Indian flatbread enveloped around marinated paneer, typically includes onions, bell peppers, and spices, served with a side of chutney.

Battered baby corn deep-fried and sautéed with bell peppers, onions, and a tangy chili sauce.

Crispy pastry triangles filled with a seasoned mixture of potatoes and peas.

Assorted fresh vegetables coated in a spiced chickpea flour batter and deep-fried.

Diced potatoes marinated in spices and yogurt, deep-fried until crispy, then sautéed with curry leaves and mustard seeds.

Sliced onions mixed with gram flour and spices, deep-fried to achieve a crispy texture.

Crispy Cauliflower Florets in Spicy Manchurian Sauce

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

Marinated chicken deep-fried and tossed with a spicy and tangy sauce, typically includes curry leaves and yogurt.

Fish marinated in a blend of Indian spices and chickpea flour, then deep-fried to achieve a golden crispiness.

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

Boneless fish marinated in spices, deep-fried, and tossed with curry leaves and a tangy sauce.

Spicy, marinated boneless chicken, fried to perfection

Goat meat sautéed with black pepper, onions, and a blend of traditional Indian spices, typically served dry.

Shrimp marinated in traditional Indian spices, sautéed with onions and curry leaves, and fried.

Tender goat pieces marinated and cooked with a blend of traditional Indian spices, sautéed with onions and curry leaves.

Boneless chicken stir-fried with ginger-garlic paste, typically includes a blend of Andhra spices for an extra spicy flavor.

Boneless chicken marinated in a mix of Indian spices, then coated in chickpea flour batter and deep-fried.

Chicken pieces marinated with freshly ground black pepper and spices, then fried to achieve a crispy texture.

Bone-in lamb pieces traditionally cooked with a blend of aromatic Indian spices, typically includes curry leaves and onions.

Crispy fried chicken pieces sautéed with onions, bell peppers, and green chilies in a tangy and spicy sauce.

Cheese cubes in a creamy tomato and butter sauce with aromatic herbs.

Okra sautéed with onions, tomatoes, and a blend of traditional Indian spices.

Potatoes and cauliflower simmered with onions, tomatoes, and a rich blend of traditional Indian spices.

Mixed vegetables simmered in a creamy sauce with cashews and a blend of traditional spices.

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

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

Yellow lentils and spinach cooked together, seasoned with traditional Indian spices and herbs, and tempered with mustard and cumin seeds.

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

Baby eggplants cooked with a blend of coconut, peanuts, sesame seeds, and tamarind, simmered in a rich, nutty sauce.

Mixed vegetables sautéed with aromatic spices, bell peppers, and onions in a tangy tomato-based sauce.

Yellow lentils and ripe tomatoes cooked together, seasoned with a blend of traditional Indian spices and herbs.

Creamy Tomato Gravy with Soft Paneer Cubes, Seasoned with Fresh Herbs and Spices

Paneer cubes cooked with tangy gongura (sorrel) leaves and a blend of traditional spices.

Assorted vegetables and cheese cooked in a creamy sauce with a rich blend of nuts and mild spices.

Potatoes marinated and grilled, then simmered in a rich, creamy tomato and onion sauce with traditional Indian spices.

Paneer and potato balls, traditionally filled with nuts, served in a creamy, tomato-based gravy with a hint of sweet onions.

Yellow lentils and gongura (sorrel) leaves combined with a traditional tadka of spices, typically includes ginger, garlic, onions, and tomatoes.

Chickpeas simmered in a robust tomato-based sauce with onions, garlic, ginger, and a blend of traditional Indian spices.

Tender goat pieces simmered in a robust gravy with onions, bell peppers, and traditional spices, served in a kadai (iron wok).

Goat simmered with ulavacharu (a traditional horsegram soup), incorporating a blend of select herbs and spices.

Goat and potatoes simmered in a spicy and tangy vindaloo sauce, incorporating a blend of traditional Indian spices and vinegar.

Goat marinated in traditional avakai pickle spices, typically includes a blend of mustard seeds and fenugreek, cooked until tender.

Spicy and savory goat curry, a flavorful dish made with tender goat meat and aromatic spices.

Chicken marinated and cooked with a sauce made from ulavacharu (horse gram), accompanied by a blend of traditional herbs and spices.

Tender chicken cooked with curry leaves and a mix of Andhra spices, typically includes onions, tomatoes, and a hint of tamarind for a balanced flavor.

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

Boneless chicken pieces simmered in a sauce of coconut milk, tomatoes, and a blend of traditional Indian spices.

Boneless chicken marinated and fried, served with a sauce made of spicy avakai (mango) and other traditional spices, in a South Indian style.

Tender chicken cooked in a creamy tomato sauce with aromatic spices.

Boneless chicken pieces simmered in a sweet and tangy mango sauce, typically includes a blend of mild spices.

Boneless chicken simmered with pureed spinach, onions, tomatoes, cream, and a blend of traditional Indian spices.

Chicken pieces simmered in a rich gravy made with roasted spices, curry leaves, and coconut, embodying the essence of Tamil Nadu cuisine.

Chicken pieces simmered in a robust curry made with a blend of traditional Chettinad spices and coconut, offering a deep, aromatic flavor profile.

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

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

Boiled eggs cooked in a spicy gravy with diced onions, bell peppers, and traditional Indian spices, served in a kadai (wok).

Boiled eggs simmered in a rich gravy made with onions, tomatoes, and a blend of Indian spices.

Boiled eggs cooked with tangy gongura (sorrel) leaves and a blend of traditional Indian spices.

Eggs cooked with ulavacharu, a traditional horse gram sauce, mixed with a variety of herbs and spices.

Boiled eggs paired with traditional Avakai, a South Indian mango pickle, creating a unique and tangy flavor combination.

Fish simmered in a unique sauce of gongura leaves, a sour spinach, typically includes onions, tomatoes, and a blend of South Indian spices.

Fish simmered in a rich and tangy ulvacharu (horse gram soup) sauce, typically includes traditional Andhra spices and herbs.

Fish simmered in a rich, tangy tamarind sauce with a blend of Andhra spices, typically featuring onions and tomatoes.

Shrimp simmered in a sauce of tomatoes, onions, garlic, ginger, and a selection of Indian spices.

Shrimp cooked with ulavacharu, a rich horsegram sauce, typically includes a blend of traditional spices.

Shrimp marinated with traditional Indian pickle spices, typically including mustard seeds and a tangy touch of raw mango.

Lamb marinated in ulvacharu, a rich lentil-based stew, typically includes traditional spices and herbs, slow-cooked to infuse flavors.

Lamb gently simmered in a coconut milk-based sauce, typically includes onions, garlic, ginger, and a blend of Indian spices.

Boneless lamb simmered in a creamy tomato sauce, typically includes a blend of mild spices and herbs.

Lamb cooked in a tangy and sweet mango sauce, often accompanied by traditional Indian spices.

Marinated lamb roasted and simmered in a rich, creamy tomato sauce with traditional Indian spices.

Lamb simmered with gongura leaves, onions, and spices, creating a unique blend of spicy and sour flavors.

Boneless chicken marinated in Vijayawada special spices, cooked with aromatic basmati rice and typically includes herbs and cashew nuts.

Basmati rice and chicken marinated with avakai, a traditional mango pickle, and cooked with select herbs and spices.

Marinated chicken and basmati rice slowly cooked with a blend of traditional spices, creating a deeply flavored dish.

Basmati rice and chicken fried to perfection, typically includes a mix of spices, onions, and herbs, layered together for a family-sized serving.

Basmati rice steamed with boneless chicken 65 pieces, typically includes curry leaves and a blend of special spices, tailored for a family serving.

Basmati rice and chicken cooked with avakai (mango pickle), typically includes herbs and spices, designed for sharing.

Basmati rice and chicken are slow-cooked with ulavacharu, a special sauce made from horse gram, and seasoned with traditional Indian herbs and spices.

Basmati rice and chicken cooked with ulavacharu, a traditional horse gram sauce, and seasoned with a blend of spices typical of Indian cuisine.

Basmati rice and chicken marinated in a mix of spices, cooked together in a sealed pot using the slow-cooked, traditional dum method.

Boneless chicken marinated in Vijayawada special spices, cooked with saffron-infused basmati rice, typically includes herbs and a blend of aromatic spices.

Basmati rice and chicken are slow-cooked with gongura leaves, typically including a blend of spices, to create this family-sized biryani.

Basmati rice and chicken marinated with gongura leaves, cooked together with traditional spices and herbs, offering a unique tangy flavor.

Fried chicken pieces layered with basmati rice, typically includes saffron, mint, and a mix of aromatic spices, garnished with caramelized onions.

Bone-in goat and basmati rice, typically includes gongura leaves, cooked in a traditional dum style with a blend of spices.

Marinated goat pieces fried and then slow-cooked with basmati rice and a blend of traditional spices, typically including saffron and herbs.

Tender goat meat fried and then simmered with basmati rice, typically includes a blend of aromatic spices and herbs.

Basmati rice and goat meat are slowly cooked with traditional Indian spices and herbs, following the dum cooking technique.

Goat marinated in ulavacharu (horse gram soup), herbs, and spices, then slow-cooked with basmati rice in a traditional style.

Basmati rice and bone-in goat meat cooked with gongura leaves, offering a distinctive tart flavor, complemented by traditional spices.

Basmati rice and marinated goat meat are slowly cooked together with traditional Indian spices, typically including saffron and mint, in a sealed pot to fuse flavors.

Basmati rice infused with avakai pickle, cooked with tender goat meat and traditional biryani spices, suitable for family servings.

Basmati rice and tender goat meat are slow-cooked with ulavacharu (a rich horse gram soup), harmonized with traditional herbs and spices, designed to serve a family.

Basmati rice cooked with fish, avakaya (mango pickle), and traditional spices, designed to serve a family.

Basmati rice cooked with spicy and tangy fish 65 pieces, typically includes onions, seasonal herbs, and spices.

Basmati rice cooked with aromatic spices and marinated fish 65 pieces, typically includes onions and herbs, designed for family sharing.

Basmati rice and fish marinated in a blend of spices and ulvacharu (a tangy horse gram soup), slow-cooked to infuse flavors.

Gongura fish biryani features fish marinated and cooked with basmati rice, spices, and a distinct tangy flavor from gongura (sorrel) leaves.

Fried fish pieces layered with basmati rice and seasoned with traditional Indian spices, typically including garlic, ginger, and herbs.

Basmati rice cooked with fried fish and a blend of aromatic spices, designed for sharing among family.

Basmati rice cooked with fish marinated in a blend of spices and gongura leaves, offering a distinctive sour taste.

Basmati rice and fish marinated with traditional spices and avakai (mango pickle), cooked together to infuse flavors.

Basmati rice cooked with sour gongura leaves and spices, typically includes boiled eggs mixed into the dish.

Basmati rice tossed with boiled eggs and a spicy 65 sauce, typically includes herbs and aromatic spices.

Basmati rice and eggs, typically fried together with a blend of aromatic Indian spices.

Basmati rice and hard-boiled eggs cooked with ulvacharu, a traditional horse gram sauce, and seasoned with herbs and spices.

Basmati rice and hard-boiled eggs cooked with aromatic spices and ulavacharu, a special horse gram sauce, served as a generous family portion.

Basmati rice cooked with fried eggs and a blend of aromatic Indian spices, served as a family-sized portion.

Basmati rice and eggs, cooked with traditional Avakai (mango pickle), offering a unique blend of flavors.

Boiled eggs tossed in a spicy 65 sauce, mixed with aromatic basmati rice and traditional biryani spices.

Boiled eggs and basmati rice cooked with sour gongura leaves, typically includes a blend of aromatic spices.

Basmati rice and mixed vegetables slow-cooked with ulavacharu (a traditional horse gram soup), herbs, and spices, designed to serve a family.

Basmati rice cooked with potatoes marinated in a spicy 65 sauce, typically includes a blend of aromatic spices.

Basmati rice and mixed vegetables, typically including a unique blend of spices, slow-cooked with ulvacharu, a traditional horse gram soup.

Basmati rice and mixed vegetables cooked with traditional spices and infused with avakai, a South Indian mango pickle.

Basmati rice and assorted vegetables cooked with tangy gongura leaves, typically includes a blend of spices and herbs.

Soyachap biryani typically consists of fragrant basmati rice and soyachap, simmered with a blend of aromatic Indian spices, designed to serve a family.

Basmati rice and baby eggplants cooked with gongura leaves, typically includes a blend of traditional spices.

Basmati rice cooked with paneer and spices, typically includes sautéed vegetables and a distinct avakai (mango pickle) seasoning.

Basmati rice cooked with specially prepared brinjal (eggplant) and a blend of traditional spices, following the dum method for a rich taste.

Basmati rice cooked with paneer, spicy avakaya (mango pickle), and traditional biryani spices, typically includes a mix of vegetables.

Basmati rice cooked in traditional spices, layered with paneer marinated in a tangy 65 sauce, typically includes a mix of herbs and spices.

Basmati rice infused with spices and mixed vegetables, prepared in a tangy 65 sauce.

Basmati rice and brinjal, typically includes a blend of special spices, cooked together to create this family-sized biryani dish.

Basmati rice cooked with paneer and gongura leaves, seasoned with traditional Indian biryani spices.

Basmati rice cooked with marinated paneer and a rich blend of spices, layered with a unique horse gram sauce, typically includes vegetables.

Basmati rice and Indian eggplant (guthi vankaya) cooked with ulavacharu (horse gram soup), herbs, and spices, tailored for a family serving.

Basmati rice cooked with vegetables and seasoned in a spicy and tangy 65 sauce, tailored for family sharing.

Basmati rice infused with aromatic spices and layered with crispy paneer marinated in a spicy 65 sauce.

Basmati rice cooked with marinated paneer and a special sauce made from horse gram, typically includes a blend of aromatic spices.

Basmati rice cooked with spicy and tangy sauce, featuring sautéed potato cubes, typically includes a blend of aromatic spices.

Basmati rice and mixed vegetables cooked with gongura leaves, herbs, and spices, offering a tangy flavor profile.

Basmati rice and brinjal cooked with ulavacharu, a traditional horse gram soup, and mixed with authentic spices.

Basmati rice and soyachap cooked together with a blend of traditional Indian spices, typically includes herbs and a hint of saffron.

Basmati rice cooked with gongura leaves and paneer, seasoned with a blend of aromatic spices.

Basmati rice cooked with tangy gongura (sorrel leaves) and stuffed Indian eggplants, seasoned with traditional spices in a classic Hyderabadi style.

Shrimp fry biryani consists of lightly fried shrimp mingled with basmati rice and a select blend of Indian spices, typically garnished with fresh herbs.

Basmati rice cooked with shrimp and gongura leaves, seasoned with traditional Indian spices.

Basmati rice cooked with fried shrimp and a blend of traditional spices, typically includes onions and herbs, tailored for a family serving.

Basmati rice infused with spices and herbs, combined with spicy, batter-fried shrimp known as shrimp 65, offering a rich and textured biryani experience.

Basmati rice cooked with shrimp and ulvacharu (a traditional horsegram sauce), typically includes a blend of aromatic spices.

Basmati rice layered with spicy shrimp 65, a mix of herbs, and spices, offering a rich and textured experience.

Basmati rice and shrimp cooked with traditional Avakai mango pickle spices, designed for family sharing.

Basmati rice and shrimp, typically prepared with a blend of traditional Avakai mango pickle and spices.

Basmati rice cooked with succulent shrimp and a rich ulavacharu (horsegram) sauce, subtly flavored with traditional Indian spices.

Lamb fry biryani typically includes tender pieces of lamb sautéed with spices and layered with basmati rice, often garnished with herbs.

Basmati rice and lamb marinated with gongura leaves and traditional spices, cooked together to infuse flavors.

Basmati rice and lamb cooked with a special horse gram sauce, typically includes traditional spices.

Basmati rice and tender lamb pieces, seasoned with a unique blend of spices, typically includes saffron and herbs, served in a family-sized portion.

Basmati rice and tender lamb simmered with a unique horse gram sauce, often accompanied by traditional spices.

Basmati rice and lamb cooked with traditional mango pickle spices, designed for sharing.

Basmati rice and tender lamb cooked with avakai, a traditional Indian mango pickle, incorporating spices and herbs for a distinctive flavor.

Tender pieces of lamb, lightly fried and combined with basmati rice and a blend of traditional spices, typically includes herbs and aromatic seasonings.

Basmati rice and tender lamb, typically includes a distinct blend of spices reminiscent of the "65" seasoning, cooked together to create a flavorful biryani.

Tasty grilled chicken marinated in aromatic spices

Succulent chicken marinated in aromatic spices and yoghurt- an irresistible burst of flavors

Boneless chicken marinated with cream, yogurt, and a delicate blend of spices, then cooked in a tandoori oven.

Whole wheat bread infused with spicy green chilies, baked in a traditional clay oven.

Unleavened whole wheat bread traditionally baked in a clay tandoor oven.

Naan filled with mashed potatoes and a blend of spices, traditionally baked in a tandoor oven.

Tandoori-baked flatbread filled with a sweet blend of coconut, raisins, and nuts.

Fluffy, Butter-Infused Traditional Indian Bread

Leavened white flour bread, traditionally baked in a tandoor oven, topped with green chillis and cilantro.

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

Soft, warm, and fluffy traditional Indian flatbread. Perfect for pairing with any dish.

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

Naan bread filled with cheese and chillies, traditionally baked in a tandoor oven.

Whole wheat Indian flatbread baked in a clay oven and glazed with butter.

Fried bread soaked in sweetened milk, flavored with cardamom and saffron, and garnished with a mix of nuts.

Traditional Indian sweet, milky dough fried and immersed in fragrant syrup.

Syrupy gulab jamun, a sweet milk-based dumpling, is paired with creamy ice cream in this dessert.

Traditional Indian drink with mango and yogurt.

Robustly flavored Indian cola with a unique spicy twist.

Traditional Indian lassi, available in sweet or salted versions, typically includes yogurt blended with either sugar or salt.

Refreshing citrus-flavored soda, offering a tangy lemon-lime zest in every sip.

Green tea infused with the essence of ripe mangoes, offering a refreshing and aromatic experience.

Black tea infused with the essence of fresh strawberries, offering a fruity twist to the traditional black tea experience.

Infused with the essence of passion fruit, this tea offers a unique blend of tangy and sweet notes.

Whole lemon tea is a warm beverage that combines black or green tea with the juice and zest of a whole lemon, often sweetened to taste.

Green milk tea infused with mango flavor, typically includes a blend of green tea and milk with a hint of mango essence.

A sweet blend of milk tea infused with the refreshing taste of honeydew melon.

Indian-style milk tea sweetened with honey.

A blend of brewed coffee and traditional Indian milk tea, sweetened to taste.

Black tea mixed with milk and sweetened with Okinawa brown sugar, offering a unique taste.

A comforting blend of milk tea infused with the distinctive flavor of taro root, typically sweetened to enhance the taste.

Rose milk tea combines brewed tea with milk, sweetened and flavored with rose syrup, offering a unique twist on the traditional milk tea experience.

Indian-style tea brewed with black tea leaves and whole milk, sweetened with sugar.

A flavorful blend of black tea, spices, and condensed milk for a classic Thai drink.

Mango and ice cream blended with ice for a smooth, creamy tea beverage, typically mixed with milk.

Coconut mango ice blended tea combines puréed mango and coconut, blended with ice for a refreshing drink.

Matcha and red bean ice blended with milk, offering a smooth and sweet texture, served chilled.

A refreshing blend of rich coffee and ice, typically includes a hint of traditional Indian spices.

Blended ice tea infused with the tropical flavors of mango and passionfruit, offering a refreshing and fruity beverage experience.

Blended honeydew melon with chilled tea, offering a sweet and refreshing taste.

Strawberry/taro ice blended milk tea combines the sweetness of strawberry or the earthiness of taro with creamy milk, served chilled.

A refreshing blend of strawberry puree and brewed tea, served chilled.

A creamy blend of taro root flavor mixed with milk and ice.

Fresh watermelon pureed and blended with ice, offering a refreshing and slightly sweet taste.

A refreshing blend of strawberries and bananas, typically includes tea, creating a smooth and fruity ice blended beverage.

A refreshing blend of iced tea infused with coconut flavors, typically served chilled.

Steeped from premium tea leaves, this classic black tea offers a robust flavor.

Brewed tea sweetened with honey, offering a soothing and mildly sweet flavor profile.

Spicy Indian curry with a base of peanuts, sesame seeds, and tamarind, often served as an accompaniment to biryani.

Tamarind blended with jaggery, seasoned with a mix of spices to create a sweet and tangy condiment.

Crisp, cool yogurt dip flavored with cucumber and fresh herbs.

Mint chutney combining fresh mint leaves, cilantro, a hint of spices, and yogurt for a tangy accompaniment.

Sliced onions accompanied by lemon wedges, often seasoned with a sprinkle of chat masala for a tangy and refreshing taste.

Savory fried rice with scrambled eggs and fresh vegetables.

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

Stir-fried noodles with shrimp and a mix of vegetables, seasoned with Indo-Chinese spices.

Boiled noodles stir-fried with chicken, eggs, and vegetables, seasoned with soy sauce and spices.

A flavorful blend of mixed vegetables stir-fried with rice

Boiled noodles stir-fried with eggs and a mix of vegetables, typically seasoned with soy sauce and spices, following an Indo-Chinese style.

Boiled noodles stir-fried with a medley of fresh vegetables, typically seasoned with soy sauce and spices.