Paradise Express Biryanis & Kebabs Menu

Fried dumplings made with a batter of flour, yogurt, and spices.

Steamed rice and lentil cakes typically soaked in a lentil-based vegetable curry.

Crisp, savory crepe filled with spiced potatoes and onions. A South Indian delicacy.

Thin, golden crepe made from fermented rice and lentil batter, generously studded with fresh, thinly sliced onions.

8 AM -12 PM (All Day)

2 Dosa and choice of (idly/vada/poori)

2 idly and choice of (vada/dosa/poori)

Basmati rice mixed with tangy tamarind paste, tempered with spices, red chili, and curry leaves.

Thin rice and lentil crepe generously spread with butter. Typically served with chutney and sambar.

Steamed rice and lentil cakes typically soaked in a lentil-based vegetable curry.

Steamed rice and lentil cakes, sautéed in and coated with a coarse spice blend typically including dried chilis, black gram, and dried garlic.

Crispy, donut-shaped lentil fritters typically made with urad dal (black lentils), spices, and curry leaves.

Deep-fried lentil fritters soaked in spiced lentil soup.

Vadas soaked in yogurt, typically garnished with carrots and herbs.

Fried dumplings made with a batter of flour, yogurt, and spices.

A thick, savory Indian pancake made from fermented rice and lentil batter.

Thick savory pancake made from a fermented batter of rice and lentil flour, topped with onions.

Deep-fried whole wheat puffy bread.

Combination of spicy chickpea curry and bhatura, a deep-fried bread made from maida flour.

Indian flatbread made from whole wheat flour, typically cooked on a griddle.

Traditional Indian flatbread made from sorghum flour. Typically served with yogurt, pickle, butter, and mint chutney.

Flatbread made from finger millet flour, typically cooked on a griddle, offering a wholesome and nutritious breakfast option.

A savory Indian crepe made from green gram batter, typically includes ginger, green chilies, and cumin seeds.

Crisp, golden South Indian crepe made from fermented rice and lentil batter.

Thin, golden crepe made from fermented rice and lentil batter, generously studded with fresh, thinly sliced onions.

Crisp, savory crepe filled with spiced potatoes and onions. A South Indian delicacy.

Crepe filled with seasoned, fluffy eggs - a delightful twist on a traditional dosa.

Thin rice and lentil crepe generously spread with butter. Typically served with chutney and sambar.

Crispy crepe made from semolina and rice flour, topped with lightly fried chopped onions.

A popular South-Indian speciality- crispy Indian crepe stuffed with spiced paneer (cheese)

Fermented crepe made from rice batter and black lentils, typically topped with melted cheese.

Fermented crepe made from rice batter and lentils, typically filled with spiced chicken.

Basmati rice mixed with tangy tamarind paste, tempered with spices, red chili, and curry leaves.

Brewing tea with a mixture of aromatic Indian spices including cardamom, cloves, and ginger.

A traditional Hyderabadi tea, typically made by slowly brewing tea leaves with milk, sugar, and cardamom for a rich, aromatic flavor.

Freshly brewed, aromatic blend to kick-start your day.

Steamed rice and lentil cakes typically slathered with aromatic clarified butter.

Steamed rice and lentil cakes paired with spiced minced meat, typically including aromatic herbs and spices.

Crepe made from fermented rice and lentil batter, typically smeared with spicy chili powder.

Fermented rice and lentil crepe filled with spiced mashed potatoes and diced onions.

Soft steamed rice and lentil cakes sautéed with mixed vegetables in a special sauce on the tava.

2 vada and choice of (idly/dosa/poori)

2 Dosa and choice of (idly/vada/poori)

1 dosa and choice of (idly/vada), and choice of (idly/vada/poori)

2 poori and choice of (idly/vada/dosa)

1 poori and choice of (idly/vada), and choice of (idly/vada/dosa)

Tomato chutney typically includes ripe tomatoes, garlic, and spices, offering a tangy and spicy flavor.

Traditional South Indian condiment made by blending fresh ginger paste with chillies, cumin, salt, jaggery, and spices.

Chickpeas simmered in a traditional onion-tomato sauce with aromatic spices.

Potatoes slowly cooked in a gravy of onions and tomatoes with added cumin seeds and an infusion of spices.

Lentil and vegetable stew made with pigeon peas, tamarind, and a unique blend of spices.

Karam Podi (2 oz) - Spicy powdered mix from Guntur, Nelluru, or with curry leaf.

Clarified butter, commonly used in Indian cuisine.

Deep-fried fluffy whole wheat bread.

Karam podi (nelluru): A traditional spice mix from Nelluru, typically includes dried red chilies, lentils, cumin, and garlic.

Ground curry leaves mixed with lentils and spices, creating a traditional Indian condiment.