Sai Bhavan Menu

Three pieces of puri, a special opening offering, consist of deep-fried, unleavened whole-wheat bread.

Thick savory pancakes made from fermented rice and lentil batter, typically includes a mix of toppings.

Idly, Vada, Hot Pongal, Poori, Mysore Bonda

1. Roti Pacchadi 8oz 2. One Veg Curry 16oz 3. Veg Fry 16oz 4. Dal 16oz 5.Sambar/Rasam- 16oz

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

Aromatic basmati rice cooked with tender chicken pieces, infused with traditional Indian spices and garnished with fresh herbs.

Steamed rice cakes and deep-fried lentil fritters, typically served with chutney and sambar.

Steamed rice and lentil patties, typically served with coconut chutney and sambar.

Deep-fried gram flour pearls soaked in sugar syrup, typically flavored with cardamom and garnished with nuts.

Five milk-solid dumplings, traditionally deep-fried and soaked in a sweet syrup infused with cardamom and rose water.

Deep-fried wheat flour batter spirals soaked in sugar syrup, offering a chewy texture and a slight citrus hint.

Kajjikayalu: Traditional Indian pastry filled with a mixture of grated coconut, jaggery, and cardamom, typically encased in a crispy, golden shell.

A traditional Indian sweet made by deep-frying dough, which is then soaked in sugar syrup, typically includes flour, ghee, and cardamom for flavor.

Crunchy peanut brittle squares made with caramelized sugar and whole peanuts.

Soft, spongy cheese balls immersed in a rich, creamy milk sauce, typically flavored with cardamom and garnished with pistachios.

A crunchy brittle made from sesame seeds and sugar, typically garnished with nuts.

Urad dal and sugar or jaggery balls, typically includes ghee, offering a protein-rich treat.

Boondi laddu: Traditional Indian sweet made from deep-fried gram flour pearls, mixed with sugar syrup and typically garnished with nuts.

Rava laddu: Semolina balls with sugar, coconut, nuts, and cardamom.

Ground peanuts blended with dry red chillies, cumin, pepper, whole garlic, salt, and tamarind, typically includes a hint of oil.

Small, crispy fried gram flour balls typically seasoned with spices and herbs.

Crispy fried gram flour noodles, typically seasoned with a blend of spices and herbs for a savory crunch.

Roasted peanuts mixed with chopped onions, tomatoes, coriander, and a blend of spices, finished with a squeeze of lime.

A traditional South Indian snack made from rice flour and urad dal flour, typically shaped into star patterns and deep-fried to a crispy texture.

Crispy snack made from rice flour, seasoned with green chilies, moong dal, and salt, then deep-fried in vegetable oil.

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

Eggs, mushrooms, onions, spinach, green peppers, and feta cheese.

Idli made of fermented rice and lentil batter, sautéed with ghee and a coarse spice mix typically including dried chilies, black gram, and dried garlic.

A fermented rice and lentil crepe, coated with homemade chili paste and typically includes a spicy potato filling.

Steamed rice and lentil patties, typically served with coconut chutney and sambar.

Thin lentil crepe filled with a savory mixture of minced mutton, onions, tomatoes, and a blend of spices like cloves and cinnamon.

Spicy South-Indian crepe with our Mysore hot sauce and potatoes.

Thin, crispy crepe made from fermented rice and lentil batter, traditionally topped with finely chopped onions.

A unique South Indian crepe made from green gram batter, offering a distinct flavor and texture, typically accompanied by ginger chutney.

Crispy, golden-brown crepe made from fermented rice and lentil batter, served with sambar and three types of chutneys.

Punugulu (10pcs): Deep-fried dumplings made with a batter of rice and urad dal, typically mixed with spices, served with chutney.

Tomato bath (upma) breakfast: Traditional South Indian dish made with roasted semolina, tomatoes, and spices, creating a savory and mildly spiced porridge.

Green lentil crepe filled with upma made from semolina, onions, and vegetables, typically seasoned with spices and cashews.

Thick savory pancakes made from fermented rice and lentil batter, typically includes a mix of toppings.

Idly, Vada, Hot Pongal, Poori, Mysore Bonda

Three pieces of puri, a special opening offering, consist of deep-fried, unleavened whole-wheat bread.

Urad dal batter is shaped into rounds and deep-fried to create crispy and savory lentil fritters (3 pcs).

Thin rice and lentil crepe, filled with melted cheese, typically served with chutney and sambar.

Thin crepe made from rice and lentil batter, generously drizzled with ghee, served with sambhar and chutney.

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

Fragrant basmati rice layered with tangy mango pickle, hard-boiled eggs, and garnished with fresh herbs.

Tender mutton pieces marinated in a tangy mango pickle, layered with aromatic basmati rice, and garnished with fresh herbs and sliced onions.

Basmati rice sautéed with paneer and avakaya (mango pickle), subtly mixed with traditional biryani spices.

Aromatic basmati rice cooked with mixed vegetables and tangy avakaya pickle, garnished with fresh herbs.

Aromatic basmati rice typically includes a blend of herbs and spices, cooked in a traditional Indian style.

Tender chicken tikka pieces marinated in aromatic spices, mixed with basmati rice, garnished with fresh lemon slices and herbs.

Basmati rice cooked with tender mutton, blended with herbs and spices, then garnished with onions and lemon.

Fragrant basmati rice cooked with boiled eggs, aromatic spices, and herbs, creating a rich and savory blend.

Fragrant basmati rice cooked with tangy gongura leaves, boiled eggs, and aromatic spices.

Marinated paneer cubes with tangy sorrel leaves and aromatic basmati rice, garnished with fresh cilantro.

Basmati rice cooked with tender pieces of jackfruit, typically includes a blend of traditional Indian spices.

Basmati rice cooked with tender jackfruit, typically including aromatic spices and herbs.

Minced mutton cooked with fragrant spices, layered with aromatic basmati rice.

Marinated mutton layered with basmati rice, typically blended with aromatic spices and herbs, slow-cooked to enhance flavors.

Tender chicken pieces cooked with spiced rice, garnished with fresh cilantro and sliced onions.

Aromatic basmati rice cooked with a rich ulavacharu sauce, tender vegetables, and topped with two boiled eggs, garnished with fresh herbs.

Basmati rice and paneer cubes cooked with a special sauce made from horse gram, seasoned with traditional Indian spices, offering a unique taste experience.

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

Aromatic basmati rice cooked with mixed vegetables, seasoned with traditional Indian spices.

Minced vegetable keema cooked with basmati rice and traditional Indian spices, typically includes herbs and a blend of aromatic seasonings.

Basmati rice cooked with mixed vegetables and aromatic spices.

Tender shrimp cooked with tangy gongura leaves and aromatic basmati rice, infused with a blend of spices.

Aromatic basmati rice cooked with marinated paneer, mixed vegetables, and fragrant spices, garnished with fresh cilantro.

Aromatic basmati rice cooked with paneer, gongura leaves, and mixed vegetables, flavored with traditional Indian spices.

Aromatic basmati rice cooked with paneer, vegetables, and spices, garnished with fresh coriander.

Aromatic basmati rice cooked with tender chicken pieces, infused with traditional Indian spices and garnished with fresh herbs.

Aromatic basmati rice layered with succulent shrimp, caramelized onions, fresh herbs, and spices, garnished with lemon wedges.

Tender boneless chicken pieces layered with fragrant basmati rice, aromatic spices, and garnished with saffron strands.

Milk blended with ground almonds, typically flavored with cardamom and saffron.

The cold, refreshing, sparkling classic that America loves.

Mango-flavored beverage, typically made from mango pulp and sweeteners, known for its refreshing taste and vibrant fruity flavor.

Crispy, fried snacks typically enjoyed with a cold beverage.

Honest® Organic brings you premium organic teas, lemonade, juices, kids drinks and yerba mate tea.

A traditional drink made by blending yogurt with water, typically served sweet or salted.

Traditional Indian drink with mango and yogurt.

The cold, refreshing flavors of lemon and lime, perfectly blended.

Refreshing citrus soda with a hint of sweet orange flavor.

Pure, refreshing hydration in a bottle.

Ground moong dal lentils, typically mixed with water and spices for making savory pancakes or fritters.

Fermented milk product made with organic milk, offering a smooth texture and mildly sour taste. Prepared without additives or preservatives.

A blend of fermented black lentils and rice, typically used to make soft, steamed cakes known as idli.

Regular yogurt Braums is a smooth, fermented milk product, traditionally made and often served as a complement to spicy dishes.

Slices of onion, potato, eggplant, and plantain dipped in a spiced gram flour batter and deep-fried to a crispy golden brown.

Marinated chicken, deep-fried and sautéed with onions, bell peppers, and green chilies in a spicy chili sauce.

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

Batter-fried fish cubes tossed in a special 555 sauce, featuring ginger, garlic, and authentic Indian masala.

Deep-fried fritters made from chana dal, onions, and traditional Indian spices, typically served in a set of five pieces.

Hand-rolled mini pastries filled with a spicy and savory onion mixture, typically enjoyed as a popular Indian appetizer.

Long green chilies are dipped in a seasoned gram flour batter and deep-fried, served as four crispy and spicy fritters.

Sliced onions coated in a seasoned chickpea flour batter, deep-fried to achieve a crispy texture.

Deep-fried, fluffy wheat bread, typically accompanied by a blend of spiced and herbed fillings.

Crispy fried dumplings crafted from a blend of fermented rice and urad dal batter, typically spiced with onions and green chilies.

An assortment of traditional Indian appetizers, typically includes samosas, pakoras, and other savory bites.

1. Roti Pacchadi 8oz 2. Chicken Curry( Different Flavors Every Day) 3. Kodi Vepudu 12oz 4. Dal 12oz 5.Sambar/Rasam- 16oz

1. Chicken Curry(12oz) 2. Dal(12oz) 3. Veg Fry(12oz)

1. Roti Pacchadi 8oz 2. One Veg Curry 12oz 3. Veg Fry 12oz 4. Dal 12oz 5.Sambar/Rasam- 16oz

1. Roti Pacchadi 8oz 2. One Veg Curry 16oz 3. Veg Fry 16oz 4. Dal 16oz 5.Sambar/Rasam- 16oz

1. Veg Curry(12oz) 2. Dal(12oz) 3.Veg Fry(12oz)

Bone-in chicken marinated and pickled with a blend of traditional Indian spices, offering a tangy and slightly spicy flavor profile.

Typically includes dal, vegetable curry, paneer dish, rice, naan, raita, salad, and a dessert.

Potato and cottage cheese dumplings cooked in a creamy cashew and onion-based gravy, often garnished with nuts and dried fruits.

Yellow lentils simmered with spinach, typically includes onions, tomatoes, and a tempering of cumin and garlic for a traditional Indian curry flavor.

Mixed vegetables simmered in a tangy and spicy yogurt-based sauce, typically includes a blend of seasonal vegetables enriched with Indian spices.

Ground mutton typically cooked with onions, garlic, and aromatic spices, then stir-fried to a flavorful finish.

Red kidney beans and paneer cubes simmered in a rich gravy of onions, tomatoes, and traditional Indian spices, served as a hearty curry dish.

Rich and creamy tomato-based curry with tender paneer cubes, garnished with a drizzle of cream and aromatic spices.

Cottage cheese cooked in a creamy tomato and butter-based gravy, typically including spices, onions, and cashews. Served with white rice.

Marinated paneer cubes grilled and simmered in a tomato-based curry with onions and peppers.

A tangy lentil-based curry with drumsticks, carrots, and potatoes, seasoned with mustard seeds and curry leaves.

Beetroot steamed and then lightly fried with Indian spices, typically includes a mix of herbs for added flavor.

Marinated chicken pieces simmered in a creamy tomato sauce, typically includes a blend of aromatic spices and served with white rice.

Marinated chicken pieces traditionally cooked in a tandoor, then simmered in a creamy, spiced tomato sauce with onions and capsicum.

Fish simmered in tamarind sauce with onions, tomatoes, and South Indian spices, prepared in the traditional Nellore style.

Tender chicken pieces simmered in a robust Andhra-style curry, featuring a spicy blend of red chillies, tamarind, and traditional spices for a tangy and fiery flavor profile.

Fried fish typically prepared with gongura (sorrel leaves), spices, onions, and herbs, reflecting a traditional Andhra style recipe.

Andhra style chicken, traditionally stir-fried with a blend of spices and cashew nuts, featuring a distinct aroma of curry leaves.

Mutton pieces cooked with a blend of aromatic spices, onions, and tomatoes.

Mutton Sukka: Tender mutton pieces cooked with aromatic spices, onions, and coconut, creating a flavorful semi-dry curry.

Shrimp stir-fried with special house blend spices, typically including onions, tomatoes, and aromatic herbs.

Stir-fried basmati rice with scrambled eggs, onions, bell peppers, cabbage, carrots, and green chilies, seasoned with soy sauce and spices.

Basmati rice stir-fried with ground mutton, typically includes peas, carrots, and onions, seasoned with Indian spices.

Cooked basmati rice stir-fried with minced vegetables, onions, carrots, and peas, typically seasoned with ginger, garlic, and soy sauce.

Boneless chicken marinated in spices and cashew paste, coated in chickpea flour, and deep-fried to golden perfection.

Spicy and aromatic tea blend with traditional Indian spices, perfect for a soothing and flavorful experience.