Sangeetha Indian Veg Restaurants Menu

Soft, pillowy steamed cakes made from a fermented batter of rice and lentils.

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Chickpeas simmered in a robust blend of onions, tomatoes, and traditional North Indian spices, garnished with fresh coriander.

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

Whole wheat Indian flatbread, traditionally cooked on a griddle.

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

Mini idlies, a smaller version of the traditional steamed rice and lentil cakes, served with sambar and chutney.

Two flaky, layered flatbreads served with a rich kurma, a coconut-based curry with mixed vegetables and traditional spices.

Basmati rice and a mix of spices, typically prepared by layering with a rich gravy, embodying the essence of traditional Indian flavors.

Soup made with sweet corn kernels and a blend of vegetables, typically seasoned with a mix of herbs and spices.

A distinctive version of the traditional South Indian soup, typically combining tamarind, tomatoes, and a unique blend of spices for a tangy and spicy broth.

Homestyle Tomato Soup

Deep-fried snack prepared with spinach, lentils, onions, and a blend of traditional Indian spices, typically served as an appetizer.

Sliced paratha sautéed with onions, bell peppers, and spices, tossed in a tangy sauce.

Fried idli pieces sautéed with onions, bell peppers, and a blend of spices, coated in a special sauce.

Steamed idly pieces are generously coated with a blend of homemade podi, a mix of lentils and spices, and drizzled with ghee.

Idlis fried and sautéed with traditional spices, typically includes a blend of aromatic herbs.

Deep-fried patties made from lentils and Karaikudi masala, typically includes onions, herbs, and spices.

Mushrooms marinated in a blend of spices, deep-fried, and typically includes curry leaves and aromatic seasonings.

Cauliflower florets marinated in a blend of spices, deep-fried, and typically includes a tangy sauce.

French fries tossed with a blend of aromatic Indian spices.

Savory Indian street snack bursting with flavorful ingredients like puffed rice, tangy chutneys, and mixed vegetables.

Spicy Indian cottage cheese in a spicy sauce, deep-fried to perfection

Golden pastry filled with spiced potatoes and peas, topped with chickpea curry and a hint of fresh herbs.

Two pieces of deep-fried pastry triangles, filled with a mixture of spiced potatoes and peas.

Appetizer

Basmati rice and a mix of spices, typically prepared by layering with a rich gravy, embodying the essence of traditional Indian flavors.

Soft, fluffy rice mixed with creamy yogurt, typically includes a tempering of mustard seeds and curry leaves for a tangy taste.

Rice cooked with lentils, mixed vegetables, tamarind, and spices.

Shredded layered bread, minced and tossed with a mix of vegetables and traditional Madurai spices, creating a savory South Indian specialty.

Soft, unleavened wheat bread paired with a rich curry of mixed vegetables, typically including potatoes, carrots, and peas, simmered in a coconut-based sauce.

Deep-fried dumplings made with flour, yogurt, and a blend of spices, serving as a popular evening snack.

Ghee pongal consists of rice and moong dal lentils, gently cooked with cumin, ginger, and black pepper, all richly seasoned with ghee.

Two medhu vadas, traditionally made with urad dal, spices, and curry leaves, deep-fried to achieve a crispy exterior and soft interior.

Mini idlies, a smaller version of the traditional steamed rice and lentil cakes, served with sambar and chutney.

Two pieces of whole wheat deep-fried bread served with a spiced potato masala.

Two pieces of deep-fried, puffy whole wheat bread served with a side of spicy chickpea curry.

Two flaky, layered flatbreads served with a rich kurma, a coconut-based curry with mixed vegetables and traditional spices.

Lentil doughnuts, traditionally fried, soaked in a tangy and spicy South Indian broth made with tomatoes, tamarind, and a blend of herbs.

Lentil doughnuts, typically two, soaked in seasoned and tempered yogurt, following a South Indian tradition.

Two medhu vadai, deep-fried lentil doughnuts, traditionally soaked in a flavorful sambar, a lentil-based soup.

Steamed rice cakes, traditionally prepared, served in a savory lentil stew known as sambar.

Soft, pillowy steamed cakes made from a fermented batter of rice and lentils.

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Sambhar, rasam, poriyal, kootu, rice, appalam, pickle, and sweet.

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Thin and crispy crepe made from semolina and rice, drizzled with ghee.

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Thin rice and lentil crepe topped with finely chopped onions.

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Semolina crepe, originating from Athangudi, filled with a special blend of spiced potato masala.

A crispy rice and lentil crepe, generously spread with butter and filled with a savory mixture of mashed potatoes and onions.

Classic South Indian crepe made of rice and lentil, topped with homemade ghee and filled with seasoned potato masala.

Rice and lentil crepe, spread with a spicy Mysore chutney, and filled with a savory potato and onion mixture.

Thin, crispy crepe made from rice and lentil batter, generously topped with melted chocolate.

Cone dosa is a crispy crepe, artfully shaped into a cone, made from a fermented batter of lentils and rice.

A thin, crispy crepe made from rice and lentil flour, filled with a spicy blend of chilies and melted cheese.

Crispy, fermented rice and lentil crepe generously topped with melted cheese.

Thin rice and lentil crepe spread with a special spicy red chutney.

Thin, crispy rice and lentil crepe generously coated with butter, offering a rich and smooth texture.

Crispy crepe made from a fermented batter of rice and lentils, topped with clarified butter (ghee).

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

Thin rice and lentil crepe filled with a blend of spiced vegetables inspired by Mumbai's pav bhaji.

Thick savory pancake made from fermented rice and lentil batter, topped with onions and tomatoes.

Crispy dosa made with semolina, filled with spiced potato masala, inspired by the flavors of Thanjavur.

Semolina crepe filled with a tomato and potato masala, typically includes a blend of spices for a savory taste.

Crispy semolina crepe filled with spiced potato masala, onions, and a blend of Indian spices.

A thin, crispy rice and lentil crepe topped with a spicy coarse spice powder (podi) and filled with seasoned mashed potatoes.

Semolina and rice crepe, sprinkled with onions, and filled with a spiced potato masala.

A thin, crispy semolina crepe, typically includes sautéed onions and a blend of Thanjavur-specific spices.

Semolina crepe infused with a rich tomato flavor, offering a tangy twist to the traditional dosa.

Thin, crispy crepe made from semolina and rice flour, typically includes sautéed onions sprinkled throughout.

Crispy crepe made from semolina, typically includes onions and a blend of house spices.

A thin, crispy rice and lentil crepe filled with a medley of spring vegetables, typically includes green peppers, carrots, cabbage, and onions.

A thin, crispy crepe made from rice and lentil batter, generously garnished with a spicy podi (dry spice powder).

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

Homemade cheese cubes and green peas simmered in a robust onion and tomato sauce, seasoned with traditional Indian spices.

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

Lentils cooked with onions, tomatoes, and spices, typically includes a tempering of garlic and cumin for added flavor.

Chickpeas simmered in a robust blend of onions, tomatoes, and traditional North Indian spices, garnished with fresh coriander.

Cottage cheese cubes simmered in a pureed spinach sauce, seasoned with garlic, onions, and traditional Indian spices.

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

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

Fluffy, Butter-Infused Traditional Indian Bread

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

Layered flatbread made from all-purpose flour, commonly enjoyed for its soft and flaky texture.

Paneer Manchurian consists of batter-fried cottage cheese cubes tossed in a savory Manchurian sauce with onions and bell peppers.

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Batter-fried mushrooms tossed in a spicy Indo-Chinese Manchurian sauce with bell peppers and onions.

Crispy Cauliflower Florets in Spicy Manchurian Sauce

Battered baby corn deep-fried and sautéed with onions, bell peppers, and a blend of Indo-Chinese chili sauces.

Battered mushrooms fried and sautéed with bell peppers and onions in a spicy and tangy sauce, embodying Indo-Chinese flavors.

Paneer cubes stir-fried with onions and bell peppers, enveloped in a spicy and tangy soy-based sauce.

Battered cauliflower florets, deep-fried and tossed with onions, bell peppers, and a spicy chili sauce.

Boiled noodles stir-fried with a medley of vegetables, seasoned with a blend of Indo-Chinese sauces.

A flavorful blend of mixed vegetables stir-fried with rice

Pepsi infused with a special blend of Indian spices, offering a unique twist to the classic soda experience.

Traditional Indian drink with mango and yogurt.

Warm milk infused with ground almonds, typically flavored with saffron and cardamom for a comforting drink.

Spiced Indian tea blend with aromatic flavors, perfect for chai (tea) enthusiasts.

Traditional South Indian beverage made by percolation brewing of finely ground coffee powder, typically mixed with hot milk and sugar.

Refreshing, chilled milk infused with delicate rose syrup.

A single piece of unleavened whole wheat bread, deep-fried to achieve a puffy and airy texture.

Plain yogurt served as an additional component, offering a creamy texture and tangy taste, commonly used to balance the flavors of Indian dishes.

Steamed White Rice - A Perfect Side to Any Meal

A pair of soft, buttered bread rolls, typically served alongside dishes like pav bhaji for additional dipping or filling.

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Two pieces of dry Indian sweets, often consisting of a variety of ingredients such as milk solids, flour, and sugar, crafted into delightful shapes and textures.

Semolina sweetened with sugar and cooked with ghee, often garnished with nuts and flavored with cardamom.

A traditional South Indian dessert, often comprising a rich blend of jaggery, cardamom, and milk solids, garnished with nuts and sometimes flavored with saffron.

Two pieces of cottage cheese dumplings, delicately soaked in sweet, thickened milk flavored with cardamom and saffron.