Momi Indian Kitchen Menu

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

Basmati rice cooked with spices and mixed vegetable dumplings in a spicy and tangy 65 sauce.

Boneless chicken marinated in special spices, layered with aromatic basmati rice, and cooked in traditional Vijayawada style.

Fragrant basmati rice cooked with protein-rich soya chaap and a blend of aromatic spices.

Marinated paneer cubes deep-fried, tossed in special 65 sauce, and layered with aromatic basmati rice cooked with spices.

Creamy tomato-based curry with tender chicken, infused with a delicate blend of aromatic Indian spices.

Crispy Cauliflower Florets in Spicy Manchurian Sauce

Basmati rice cooked with vegetables and a tangy gongura (sorrel leaves) paste, seasoned with aromatic Indian spices.

Boneless chicken deep-fried and sautéed with a blend of South Indian spices, herbs, and karampodi (spiced powder).

A tangy and spicy sauce made with peanuts, sesame, and tamarind.

Basmati rice, known for its aromatic fragrance and slender grains, typically paired with Indian curries and dishes.

Sweet and tangy chutney made with tamarind, jaggery, and spices.

Fresh mint leaves blended with cilantro, green chilies, and aromatic spices.

Sliced onions typically seasoned with chaat masala and served with lemon wedges.

Hardboiled eggs typically served with a touch of Indian spices.

Boneless chicken marinated in yogurt and traditional Indian spices, then cooked in a clay oven.

Boneless chicken marinated in cream, yogurt, and mild spices, roasted in a tandoor (clay oven).

Chicken marinated in a vibrant green mixture of fresh herbs like mint and coriander, then grilled in a tandoor oven.

Minced chicken marinated with spices, mixed with onions and ginger, then skewered and grilled in a tandoor clay oven.

Minced lamb mixed with onions, cilantro, ginger, and Indian spices, skewered and cooked in a tandoor.

Fried pastry filled with spiced potatoes, peas, and onions, served with tikka sauce.

Lightly battered cauliflower florets sautéed with onions, bell peppers, and green chilies in a tangy Indo-Chinese chili sauce.

Crispy Cauliflower Florets in Spicy Manchurian Sauce

Spicy paneer cubes cooked in a delectable fusion of tangy sauce and aromatic spices.

Paneer (Indian cottage cheese) deep fried and tossed in a tangy, sweet, and spicy Manchurian sauce with garlic, ginger, and spring onions.

Deep-fried baby corn sautéed in manchurian sauce with onions, bell peppers, ginger, and garlic, delivering a delightful combination of textures and flavors.

Fried baby corn tossed in a spicy chili sauce with onions and bell peppers.

Vegetables dipped in spiced chickpea batter and deep-fried.

Sliced onions mixed with gram flour, spices, and herbs, then deep-fried until crispy.

Green chilies dipped in a chickpea flour batter, deep-fried, and cut into small pieces.

Deep-fried green chilies coated in chickpea flour batter and stuffed with seasoned onions and spices.

Whole wheat hand-rolled bread stuffed with spicy mashed potatoes, then deep-fried.

Deep-fried whole wheat bread typically served with chickpea curry.

Deep-fried leavened bread made from all-purpose flour, served with spicy chickpea curry cooked with onions, tomatoes, and spices.

Indian flatbread filled with marinated paneer, onions, and bell peppers, typically includes chutney and chaat masala.

Soya chaap wrapped in naan, typically includes spiced vegetables and aromatic seasonings.

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

Boneless chicken pieces fried and sautéed with bell peppers, onions, and a spicy chili sauce.

Marinated chicken strips, deep-fried and tossed in a tangy, spicy yogurt-based sauce with curry leaves and green chilies.

Goat pieces sautéed with black pepper, onions, and aromatic spices.

Stir-fried goat cubes with onions, garlic, and Indian spices.

Bone-in lamb pieces cooked traditionally with aromatic Indian spices.

Fried fish marinated in chickpea flour and Indian spices, then deep-fried to a golden crisp.

Battered and fried fish typically tossed in a spicy yogurt sauce with curry leaves.

Chicken pieces marinated in a spiced chickpea flour batter and deep-fried.

Shrimp marinated in spices and pan-fried with onions and curry leaves.

Skewer-roasted chicken kebabs, peppers, and onions wrapped in a soft, layered paratha.

Deep-fried chicken sautéed with Indian spices and cashew nuts.

Boneless chicken deep-fried and tossed with black pepper and Indian spices.

Chicken marinated with crushed peppercorns, fried, and sautéed with onions and aromatic spices.

Country chicken (bone-in) slow-cooked and fried with aromatic South Indian spices.

Boneless chicken deep-fried and sautéed with fresh curry leaves, onions, and green chilies.

Boneless chicken deep-fried and sautéed with a blend of South Indian spices, herbs, and karampodi (spiced powder).

Fried chicken marinated with yogurt and spices, then tossed in a house-made spicy sauce with cashews and curry leaves.

Marinated boneless chicken deep-fried and tossed with curry leaves, green chilies, and special spices.

Deep-fried chicken pieces marinated in Indian spices and tossed with chili flakes and secret spices.

Fish sautéed with onions, green chilies, and curry leaves, infused with a blend of Indian spices.

Deep-fried fish, cooked with a special sauce, spicy powder, and cashew nuts.

Deep-fried chicken wings tossed with curry leaves, onions, green chilies, and house spices.

Deep-fried chicken wings tossed with karampodi, a blend of spices and herbs, creating a distinct Andhra-style appetizer.

Deep-fried cauliflower florets sautéed with curry leaves, onions, green chilies, and peppercorns, inspired by South Indian flavors.

Lightly battered cauliflower, deep-fried and tossed with Andhra-style spicy lentil powder.

Deep-fried baby corn sautéed with freshly crushed peppercorns, onions, green chilies, and curry leaves.

Deep-fried baby corn tossed with house special spices and red chillies.

Battered and deep-fried cauliflower florets, typically sautéed with curry leaves and a spicy chili garlic sauce.

Deep-fried paneer cubes cooked in a special sauce with cashew nuts.

Battered and deep-fried baby corn, sautéed with a cashew-based sauce, spring onions, ginger, green bell peppers, and chilies.

Chilli Onion Pakora: Sliced onions and green chilies dipped in seasoned chickpea batter and deep-fried.

Yellow lentils cooked with ripe tomatoes, tempered with cumin, mustard, garlic, and traditional Indian spices.

Yellow lentils cooked with fresh spinach and tempered with cumin, garlic, and mustard seeds.

Potatoes and cauliflower cooked in a spiced tomato-based gravy with onions, garlic, and ginger.

Potatoes cooked in a creamy tomato and onion sauce with Indian spices and herbs.

Sautéed okra with onions, tomatoes, ginger, garlic, and a blend of Indian spices.

Chickpeas simmered in a spiced onion and tomato gravy, typically including garlic, ginger, and aromatic spices.

Baby eggplants simmered in a rich sauce made from peanuts, sesame seeds, coconut, and tamarind, blended with traditional Indian spices.

Gongura Dal: Yellow lentils cooked with gongura (sorrel) leaves, ginger, garlic, onions, tomatoes, and traditional South Indian spices.

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

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

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

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

Mixed vegetables cooked in a creamy sauce made from yogurt, coconut, and a blend of aromatic spices.

Mixed vegetables, paneer, and nuts gently simmered in a creamy, cashew-based sauce with mild spices.

Paneer cubes cooked in a creamy spinach sauce, typically including onions, tomatoes, and traditional Indian spices.

Homemade cheese and potato dumplings typically cooked in a creamy tomato-onion sauce.

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

Paneer cubes cooked in a tangy gongura (sorrel leaves) sauce with aromatic spices.

Scrambled eggs cooked with onions, tomatoes, and a blend of Indian spices.

Boiled eggs stir-fried in a traditional kadai (wok) with onions, tomatoes, bell peppers, and aromatic spices.

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

Boiled eggs cooked with a spicy avakai (mango pickle) paste and aromatic South Indian spices.

Eggs cooked with ulavacharu, a traditional lentil-based broth, combined with a mix of herbs and spices.

Creamy tomato-based curry with tender chicken, infused with a delicate blend of aromatic Indian spices.

Chicken prepared with traditional Andhra spices in a rich tomato and onion gravy.

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

Spinach and chicken cooked together with traditional Indian spices and herbs.

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

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

Boneless chicken cooked in a sweet and savory mango sauce with aromatic Indian spices.

Chicken cooked with curry leaves, onions, and special spices in a traditional Chettinad style, originating from Tamil Nadu.

Chicken pieces cooked with a special Chettinad spice mix, coconut milk, curry leaves, and mustard seeds. A traditional Tamil Nadu dish.

Chicken cooked with tangy gongura (red sorrel) leaves, onions, and traditional Indian spices.

Boneless chicken marinated in spicy avakai (mango) paste, cooked with aromatic spices and herbs.

Chicken cooked with ulvacharu (horsegram soup) typically includes a mix of herbs and spices.

Boneless chicken cooked in creamy coconut sauce with aromatic Indian spices.

Fish cooked with tangy gongura (sorrel) leaves, onions, ginger, garlic, and traditional Indian spices.

Fish cooked with avakai sauce, special spices, and a blend of onions, garlic, and tomatoes for a spicy-tangy flavor.

Fish simmered in a tangy ulvacharu sauce, typically includes tamarind, tomatoes, onions, and traditional Indian spices.

Fish curry from Nellore, typically featuring tamarind, onions, tomatoes, and a blend of South Indian spices.

Goat meat cooked in a curry sauce with onions, tomatoes, garlic, and a blend of Indian spices.

Goat cooked with onions, tomatoes, bell peppers, and a blend of Indian spices in a thick gravy.

Marinated goat meat slow-cooked with potatoes, vinegar, chili, and traditional Indian spices in a tangy vindaloo sauce.

Goat cooked with tangy gongura (sorrel) leaves, onions, and a blend of traditional Indian spices.

Goat chunks cooked with spicy avakai (mango) paste, herbs, and traditional South Indian spices.

Goat cooked with ulvacharu, a traditional horse gram sauce, and a blend of aromatic spices.

Tender lamb in a rich, creamy sauce with fragrant spices

Tender lamb in a rich, creamy sauce with fragrant spices

Lamb cooked in a rich, creamy butter and tomato sauce with Indian spices.

Boneless lamb cooked with onions, garlic, ginger, tomatoes, curry spices, and mixed in a sweet mango sauce.

Lamb cooked with tangy gongura (red sorrel) leaves, onions, tomatoes, and spices.

Lamb cooked with a paste made of spicy avakai (mango) and other spices and herbs in South Indian style.

Lamb cooked in a tangy horse gram sauce, typically includes a blend of Indian spices.

Lamb pieces cooked in coconut sauce, onion, tomato, and traditional Indian spices.

Shrimp cooked with onions, tomatoes, garlic, and aromatic Indian spices in a rich curry sauce.

Shrimp cooked in a tangy sauce made with gongura (sorrel) leaves, onions, tomatoes, and spices.

Shrimp cooked with a spicy avakai (mango pickle) paste and a blend of South Indian spices.

Shrimp cooked in a tangy ulvacharu sauce, typically includes tamarind, spices, and herbs. A unique Andhra Pradesh specialty.

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

Whole wheat flatbread cooked in a clay oven and topped with butter.

Whole wheat bread baked with fresh diced chili.

Fluffy, Butter-Infused Traditional Indian Bread

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

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

Leavened Indian flatbread typically stuffed with cheese and green chillies.

Naan infused with fresh green chilies and coriander.

Boiled noodles stir-fried with assorted vegetables, seasoned with soy sauce, pepper, and salt.

Savory fried rice with scrambled eggs and fresh vegetables.

Boiled noodles stir-fried with eggs and shredded vegetables, seasoned with soy sauce, pepper, and salt.

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

Boiled noodles stir-fried with tender chicken slices, assorted vegetables, and seasoned with soy sauce and aromatic spices.

Succulent shrimp tossed with flavorful fried rice and fresh veggies.

Stir-fried noodles combined with shrimp and typically includes vegetables and egg, cooked with Indo-Chinese spices.

Boneless chicken 65 pieces marinated and fried, layered with basmati rice, yogurt, curry leaves, and aromatic spices.

Basmati rice and chicken cooked with traditional Indian spices and avakai (mango) pickle.

Basmati rice and chicken cooked with fresh gongura (sorrel) leaves, aromatic spices, and herbs.

Basmati rice and chicken slow-cooked in dum style, layered with ulavacharu (horse gram sauce), aromatic spices, and fresh herbs.

Marinated bone-in chicken and basmati rice cooked with traditional Indian spices and herbs, layered and slow-cooked in the dum method.

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

Basmati rice layered with crispy chicken 65, marinated in spices, ginger, and garlic, cooked with aromatic herbs and curry leaves.

Basmati rice with chicken, traditional mango pickle, and aromatic biryani spices, prepared in a family-sized serving.

Basmati rice and chicken cooked with fresh gongura (sorrel) leaves and aromatic spices, served in a family-sized portion.

Basmati rice cooked with chicken, marinated in horse gram soup, herbs, and spices, prepared in traditional dum style.

Fried chicken layered with basmati rice and aromatic spices, typically garnished with fresh herbs and nuts.

Basmati rice layered over marinated goat meat, cooked with traditional Indian spices and yogurt using the slow-cooking dum method.

Basmati rice and goat meat cooked with avakai (mango pickle) and traditional biryani spices.

Goat biryani made with tender goat meat, basmati rice, and tangy gongura (sorrel) leaves, blended with aromatic spices and herbs.

Goat marinated in horse gram soup, herbs, and spices, slow-cooked with basmati rice.

Tender goat pieces fried and cooked with basmati rice, typically seasoned with onions, herbs, and a blend of traditional Indian spices.

Marinated goat, basmati rice, and spices, typically featuring fried onions, mint, and cilantro.

Marinated goat and basmati rice cooked with Indian spices using the traditional dum method, typically includes saffron and caramelized onions.

Basmati rice cooked with goat meat and infused with tangy avakai (mango) pickle and traditional biryani spices.

Basmati rice biryani made with bone-in goat meat, gongura leaves (sorrel), and aromatic spices. Typically includes a blend of herbs and biryani masala.

Basmati rice and marinated goat cooked with horse gram soup, herbs, and spices in a traditional Andhra dum biryani style.

Goat fry biryani typically includes succulent bone-in goat meat fried with onions and herbs, layered with basmati rice, and cooked with aromatic spices.

Marinated goat, basmati rice, and aromatic spices, typically includes saffron and herbs.

Basmati rice layered with spicy batter-fried fish fritters, typically includes Indian spices and herbs.

Basmati rice with fish, fresh herbs, spices, and avakaya (mango) paste.

Tilapia fish sautéed with house-made gongura (sorrel) paste, layered with basmati rice and traditional biryani spices.

Fish biryani infused with horse gram soup, herbs, spices, and slow-cooked with basmati rice.

Fried fish layered with basmati rice, garlic, ginger, and traditional Indian spices.

Basmati rice layered with spicy, batter-fried fish fritters, typically tilapia, and infused with aromatic Indian spices.

Basmati rice with fish, fresh herbs, spices, and avakaya (mango) paste, cooked with homemade biryani masala.

Basmati rice with fish, fresh herbs, and spices cooked with homemade biryani masala and gongura paste.

Basmati rice cooked with fish and flavored with horse gram soup, herbs, and spices, slow-cooked in the traditional Hyderabadi dum method.

Marinated fish pieces fried and layered with basmati rice, typically includes aromatic spices, onions, garlic, and ginger.

Boiled eggs cooked with chef special 65 sauce and mixed with aromatic basmati rice and spices.

Basmati rice and fried eggs typically cooked with aromatic Indian spices.

Basmati rice and boiled eggs cooked with traditional mango pickle, garnished with herbs and spices.

Basmati rice cooked with hard-boiled eggs and a special horse gram sauce, infused with traditional Indian spices and herbs.

Boiled eggs sautéed with aromatic spices and cooked with sour gongura leaves and basmati rice.

Basmati rice cooked with aromatic spices, topped with crispy egg 65 pieces, creating a flavorful biryani experience.

Basmati rice with aromatic spices and fried eggs, typically served with raita and salad.

Aromatic basmati rice and boiled eggs cooked with traditional mango pickle, typically including fresh herbs and spices.

Boiled eggs sautéed with aromatic spices, cooked with sour leaves and basmati rice, creating a flavorful family-sized biryani.

Basmati rice cooked with horse gram sauce, hard-boiled eggs, fresh herbs, and spices in traditional Hyderabadi dum style.

Basmati rice cooked with spices and mixed vegetable dumplings in a spicy and tangy 65 sauce.

Marinated paneer cubes deep-fried, tossed in special 65 sauce, and layered with aromatic basmati rice cooked with spices.

Paneer cubes cooked with basmati rice, mango pickle, and traditional biryani spices.

Basmati rice and vegetables typically cooked with traditional mango pickle and aromatic spices.

Rice cooked with paneer (Indian cottage cheese), spices, and tangy gongura (sorrel) leaves, creating a flavorful biryani dish.

Basmati rice cooked with vegetables and a tangy gongura (sorrel leaves) paste, seasoned with aromatic Indian spices.

Basmati rice cooked with paneer cubes and special horse gram sauce, typically infused with aromatic spices and herbs.

Vegetables and basmati rice cooked slowly with fragrant spices and layered with ulavacharu (horse gram brown sauce). A South Indian specialty.

Fragrant basmati rice cooked with protein-rich soya chaap and a blend of aromatic spices.

Fresh baby eggplants cooked with basmati rice, aromatic spices, and tangy gongura (sorrel) paste.

Baby eggplants cooked in a peanut and coconut sauce, layered with basmati rice, and infused with horse gram soup and spices. A traditional South Indian biryani.

Tender baby eggplants, stuffed with a blend of Andhra-style nuts and spices, cooked with aromatic basmati rice.

Basmati rice cooked with spices and mixed vegetable dumplings in a tangy 65 sauce.

Marinated paneer cubes, deep-fried and tossed in 65 sauce, layered with aromatic basmati rice and spices.

Basmati rice cooked with paneer and pickled mango, infused with biryani spices.

Basmati rice and vegetables cooked with traditional mango pickle in a fragrant blend of spices.

Basmati rice biryani with seasoned gongura (sorrel leaves) and paneer (Indian cottage cheese) chunks, typically includes aromatic spices.

Basmati rice cooked with vegetables, spices, and tangy gongura (sorrel) leaves.

Biryani with basmati rice and paneer cubes, typically includes horse gram sauce and aromatic spices.

Basmati rice and vegetables cooked with authentic horse gram sauce and fragrant biryani spices, served in a family-sized portion.

Fragrant basmati rice cooked with protein-rich soya chaap and aromatic spices, prepared in a traditional dum method.

Stuffed baby eggplants cooked with aromatic basmati rice and traditional Andhra spices.

Basmati rice cooked with stuffed baby eggplants, aromatic spices, and tangy gongura (roselle plant) paste.

Basmati rice cooked with stuffed baby eggplants, horse gram sauce, fresh herbs, and aromatic spices, offering a traditional touch to the biryanis.

Biryani flavored basmati rice topped with spicy batter-fried shrimp fritters.

Basmati rice and shrimp typically cooked with traditional mango pickle, herbs, and spices.

Basmati rice and shrimp cooked with fresh gongura, aromatic spices, and herbs.

Basmati rice cooked with shrimp, typically including a rich horsegram sauce and aromatic spices.

Basmati rice sautéed with fried shrimp, onions, and a blend of Indian spices.

Basmati rice cooked with spicy shrimp 65, featuring aromatic spices and herbs.

Basmati rice and shrimp cooked with traditional mango pickle, offering a unique blend of flavors.

Basmati rice and shrimp cooked with fresh gongura leaves in a flavorful biryani.

Basmati rice cooked with shrimp and ulavacharu (horsegram) sauce, typically includes aromatic spices and herbs.

Basmati rice cooked with fried shrimp, onions, and aromatic spices, typically garnished with mint and cilantro.

Basmati rice mixed with marinated lamb, traditional Indian spices, caramelized onions, and herbs.

Basmati rice and lamb cooked with traditional mango pickle, herbs, and spices.

Tender lamb pieces marinated and cooked with basmati rice, fresh gongura leaves, and aromatic spices.

Basmati rice and lamb cooked with authentic ulavacharu sauce, featuring traditional Indian spices.

Tender pieces of lamb fried in a mild brown sauce and spices, mixed with basmati rice and traditional Indian herbs.

Classic, refreshing carbonated beverage.

A sugar-free, low-calorie cola typically enjoyed for its crisp, fizzy refreshment.

Yogurt drink typically blended with either sugar for sweetness or salt for a savory taste.

Sparkling water mixed with lemon juice, black salt, cumin, and chaat masala.

Blended milk tea with black tea, milk, and sugar, creating a refreshing and creamy beverage.

Blended mango pulp mixed with ice and creamy ice cream.

Blended fresh strawberries, ice, and milk create a refreshing and fruity beverage.

Blended coffee mixed with milk and sugar, typically includes ice for a refreshing drink.

Matcha powder and red beans blended with ice, creating a refreshing drink with a hint of sweetness.

Taro blended with milk, ice, and typically includes tapioca pearls for a creamy, refreshing drink.

Blended watermelon typically mixed with mint and lime for a refreshing drink.

Blended mango and passionfruit pulp with yogurt, creating a refreshing and creamy drink.

Blended coconut milk and ice, typically with hints of vanilla and a touch of sweetness.

A blended drink featuring fresh strawberries or taro, combined with milk and ice, creating a refreshing and smooth beverage.

Blended mango or strawberry with milk and sugar, creating a refreshing and fruity drink.

Honeydew melon typically blended with ice for a refreshing and smooth drink.

Blended coconut and mango, typically includes coconut cream and mango pulp.

Blended strawberries and bananas, typically with milk and ice, creating a refreshing and fruity beverage.

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

Deep-fried milk dumplings soaked in cardamom-flavored sugar syrup, served with a scoop of creamy ice cream.

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

Traditional Indian drink with mango and yogurt.