Sitar Indian Cuisine Menu

Traditional indian white flat bread topped with garlic and cilantro.

Traditional indian white flatbread.

Basmati rice slow-cooked in a mild spiced sauce, with herbs and tapped with south indian special spice, sautéed with crispy deep-fried chicken breast.

Vegetarian.

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

Cottage cheese in creamy butter and tomato sauce. served with fresh basmati rice.

Cottage cheese in a thick pureed spinach, seasoned with indian spices. served with fresh basmati rice.

A classic yogurt drink from india.

Thin whole wheat bread baked to order in tandoor.

Raita, salan, and salad.

Basmati rice slow-cooked with tender goat and pandu mirchi (red chilies), typically includes aromatic spices for a distinct flavor.

Basmati rice and goat meat cooked with traditional biryani spices and infused with the tangy flavor of avakaya, a South Indian mango pickle.

Basmati rice and chicken cooked with a blend of spices and infused with traditional mango pickle.

Basmati rice and shrimp marinated with spices, cooked with fresh gongura leaves, offering a unique taste of Andhra cuisine.

Basmati rice cooked with tender goat and tangy sorrel leaves, seasoned with traditional Indian spices.

Basmati rice and chicken cooked slowly with spices, herbs, and a special horse gram sauce, following the traditional dum method.

Non-vegetarian.

Basmati rice cooked with shrimp and pandu mirchi (ripe red chili), seasoned with traditional Indian spices.

Shrimp marinated in ulavacharu (horse gram sauce), cooked with basmati rice and a blend of traditional spices and herbs.

Goat biryani featuring basmati rice and goat, slowly cooked with a special sauce made from ulavacharu (horse gram soup) and a blend of traditional spices.

Raita, salan, and salad.

Basmati rice slow-cooked in a mild spiced sauce, with herbs and tapped with south indian special spice, sautéed with crispy deep-fried chicken breast.

Shrimp marinated and cooked with basmati rice, typically includes a special Vijayawada sauce.

Non-vegetarian.

Basmati rice and shrimp cooked with a traditional blend of spices and avakaya, a distinctive mango pickle.

Basmati rice cooked with spicy shrimp 65, a blend of herbs, and spices, typically includes a tangy sauce.

Basmati rice cooked with goat and traditional Vijayawada spices, typically includes a blend of aromatic herbs and served with a special sauce.

Raita, salan, and salad.

Basmati rice and chicken marinated with spices, cooked with tangy gongura (sorrel leaves) to create a distinctive flavor profile.

Is a subtly spiced biryani that combines perfectly cooked, egg minced with indian spices and long grain, aromatic biryani rice.

Basmati rice and hard-boiled eggs cooked with aromatic spices and herbs, typically includes a special sauce made from ulavacharu (horse gram).

South india's favorite biryani topped with egg blended in avakaya(mango pickle) which is unique combination of avakaya and biryani. it's like a dream come true for a avakaya fan and biryani fan.

Basmati rice cooked with spices, herbs, and eggs, typically includes pandu mirchi (ripe red chili) for a distinct flavor.

Raita, salan, and salad.

South indian special yogurt-based sauce on crispy deep-fried chicken breast.

Boneless fish deep-fried and sautéed with onions, bell peppers, and a tangy Indo-Chinese Manchurian sauce.

Hyderabadi famous fish dish, slightly batter coated with indian spices and deep fried

Goat bone cooked with black pepper, tomato, ginger and curry leaf.

Shrimp marinated and stir-fried with onions, curry leaves, and a robust blend of black pepper and traditional Indian spices.

Shrimp sautéed with onions, bell peppers, and a blend of Indian spices in a tangy chili sauce.

Goat pieces marinated and fried with horse gram soup and a blend of special spices, typically including curry leaves.

Chicken pieces marinated and fried, then tossed with a special blend of karapodi spices and herbs, creating a signature Andhra appetizer.

Boneless chicken sautéed with gongura leaves, typically includes a blend of spices and herbs, offering a unique tangy flavor.

Fish marinated with gongura (sorrel leaves) and Indian spices, then fried to achieve a distinctive tangy flavor profile.

Battered shrimp fried and tossed in a savory Manchurian sauce, often accompanied by onions, bell peppers, and seasoned with ginger and garlic.

Chicken 999 is a deep-fried chicken cooked in a special sauce. not a regular run-of-the-mill fried chicken.

Shrimp marinated and fried with tangy gongura (sorrel) leaves, incorporating traditional Indian spices.

Marinated chicken breast cooked with manchurian sauce and chinese herbs.

Shrimp marinated in a special blend of spices and deep-fried, typically served with a tangy sauce.

Shrimp 999 is deep-fried shrimp, typically includes a special sauce inspired by traditional Indian spices.

Deep-fried chicken marinated with Indian spices, typically includes horse gram soup, offering a unique taste from traditional Indian cuisine.

Fish fillets marinated with ulavacharu (horse gram soup) and traditional Indian spices, deep-fried to achieve a crispy texture.

Shrimp marinated in spices and horse gram soup, then fried with traditional Indian herbs.

Goat meat sautéed with onions, tomatoes, and a blend of Indian spices, resulting in a dry, aromatic dish.

Chicken cooked with black pepper, tomato, ginger and curry leaf.

Boneless fish marinated in a blend of Indian spices and deep-fried, typically garnished with onion and lemon.

Fish pieces are marinated and fried with a blend of black pepper and traditional Indian spices.

Goat meat cooked with tangy gongura (sorrel) leaves and a blend of spices, offering a unique flavor profile.

Non-vegetarian.

Marinated fish, typically includes a blend of spices, fried to achieve a crispy texture, served with a tangy sauce.

Shrimp marinated in a blend of spices, deep fried, and then sautéed with curry leaves and green chilies.

Crispy fried fish pieces sautéed with bell peppers, onions, and a spicy chili sauce, incorporating a blend of Indian herbs for a distinctive taste.

Non-vegetarian. chicken fried.

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

Vegetarian.

Cauliflower florets sautéed with black pepper, onions, and select spices, offering a savory and slightly spicy appetizer experience.

Deep-fried cauliflower, marinated in a spicy batter, typically includes horse gram soup mix, sautéed with select Indian spices.

Cauliflower florets deep-fried and sautéed with curry leaves, typically includes onions and a mix of spices.

Paneer cubes fried and tossed in a traditional ulavu charu (horse gram soup) sauce, typically includes select spices.

Baby corn 999 is deep-fried and tossed with a unique blend of spices and sauces, offering a distinctive taste experience.

Vegetarian.

Paneer cubes sautéed with black pepper and traditional Indian spices, typically includes bell peppers and onions.

Green chili deep-fried in gram and rice flour batter.

Vegetarian.

Baby corn 65 features tender baby corn pieces, deep-fried and typically includes a spicy batter, often tossed with curry leaves and a blend of aromatic spices.

Baby corn deep-fried and tossed with soy sauce, chili sauce, onions, and bell peppers.

Sweet corn kernels are fried and tossed with black pepper and spices, creating a savory Indian appetizer.

Vegetarian.

Baby corn fried and tossed with tangy and spicy gongura (sorrel leaves) sauce, a distinctive flavor from Indian cuisine.

Paneer cubes fried and sautéed with curry leaves, typically includes onions, green chillies, and a blend of spices.

Cauliflower cooked with manchurian sauce and chinese herbs.

Cauliflower florets marinated in spices and fried, then sautéed with tangy gongura leaves, typically includes a mix of traditional seasonings.

Baby corn fried and tossed with spices, typically includes a unique blend with ulavacharu (horse gram soup), offering a distinct flavor.

Mixed vegetables wrapped in a thin pastry, deep-fried to achieve a crispy texture.

Vegetarian.

Vegetarian.

Homemade cheese cubes fried and tossed with green chili, curry leaves, and a blend of spices, typically served without any dairy or gluten ingredients.

Baby corn fried with a blend of curry leaves, peppercorns, and select spices, offering a unique taste of Indian cuisine.

Baby corn stir-fried and seasoned with black pepper, typically includes onions and bell peppers.

Baby corn coated in a light batter, deep-fried, and tossed with onions, bell peppers, and a distinctive Manchurian sauce.

Paneer cubes marinated in gongura (sorrel leaves) mix, lightly fried.

Boneless chicken with tomatoes and onions in a hot spinach and coriander gravy.

Egg masala is an indian curry made using hard-boiled eggs simmered in an onion-tomato gravy which is spiced using a few spices.

Tender chicken pieces simmered in a robust curry sauce, infused with black pepper and traditional Indian spices.

Boneless goat sautéed in a hot and sour sauce with potato.

Tender lamb cooked with black pepper, onions, tomatoes, and a blend of Indian spices in a robust curry sauce.

Shrimp prepared with a blend of Chettinad spices, including peppercorns, fennel, and cumin, typically accompanied by curry leaves.

Boneless lamb cubes stir-fried with bell peppers and onions, simmered in a robust tomato-based sauce with traditional kadai spices.

Boneless chicken in garlic and onion sauce, cashews, and raisins.

Tender lamb simmered with a blend of Chettinad spices, coconut, curry leaves, and a hint of tamarind for a rich and aromatic experience.

Chicken marinated and cooked with a distinct blend of Chettinad spices, onions, tomatoes, and finished with a hint of coconut.

Tender goat meat simmered with traditional Andhra spices, onions, tomatoes, and a blend of herbs, creating a rich and aromatic curry.

Braised with a gravy flavoured with garlic, ginger and aromatic spices.

Goat pieces braised in a rich gravy made with onions, tomatoes, yogurt, garlic, ginger, and a blend of traditional spices.

Shrimp simmered in a tangy Andhra-style gravy, incorporating tomatoes, tamarind, and a unique blend of southern Indian spices.

Spicy chicken curry cooked with yogurt and aromatic spices

Tender lamb slow-cooked with Andhra spices, tomatoes, and shallots, creating a rich and aromatic curry.

Shrimp prepared with a unique blend of Chettinad spices, typically including coconut, curry leaves, and a mix of ground spices.

Shrimp cooked with bell peppers, onions, and tomatoes, seasoned with a special blend of kadai masala.

Shrimp simmered in a tangy curry sauce made with gongura (sorrel) leaves and a blend of traditional Indian spices.

Tender goat pieces cooked with onions, bell peppers, and tomatoes, seasoned with a blend of spices in a kadai (traditional Indian wok).

Chicken pieces simmered in a robust blend of Andhra-style spices, tomatoes, and onions, creating a deeply flavored curry.

Goat meat simmered with a blend of Chettinad spices, including roasted coconut, fennel seeds, and curry leaves, creating a deeply flavored gravy.

Bone-in goat meat simmered in a rich coconut curry sauce, seasoned with traditional Madras spices and curry leaves.

Boneless lamb in creamy garlic and onion sauce, cashews, and raisins.

Goat meat simmered in a rich, creamy sauce with butter, tomatoes, and a blend of traditional Indian spices.

Shrimp cooked with mango, typically includes coconut milk and a blend of fresh ground spices in a curry sauce.

Goat meat simmered with mango pulp in a mildly spiced sauce, often including cashews and hints of mango chutney for a unique twist on traditional curry.

Boneless chicken simmered in a rich sauce with yogurt, tomatoes, onions, and a blend of Kashmiri spices.

Boneless chicken cooked lightly with our special butter sauce combined with a touch of onions and tomato sauce.

Shrimp sautéed with ginger, garlic, and onions in a tomato-based sauce, seasoned with a blend of Indian spices.

Shrimp simmered in a sauce of coconut milk, infused with traditional spices and herbs.

Shrimp cooked in a rich, creamy sauce with cashews, typically includes saffron and a blend of Mughlai spices.

Marinated goat pieces roasted and simmered in a creamy tomato sauce with onions, bell peppers, and traditional spices.

Tender lamb pieces cooked in a mango-infused curry sauce, typically includes onions, tomatoes, and a blend of mild spices.

Shrimp cooked with freshly ground pepper and Indian spices in a curry sauce, typically featuring onions and tomatoes.

Lamb cubes simmered in a sauce made with coconut milk, onions, tomatoes, and a blend of Indian spices.

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

Shrimps cooked in tomato sauce with a touch of butter.

Goat meat simmered with tangy gongura (red sorrel) leaves and traditional Indian spices, embodying the flavors of Andhra Pradesh.

Lamb cooked with butter, herbs, tomatoes, and spices, typically includes cashew nuts for a rich flavor.

Lamb tenderly cooked with tangy gongura (red sorrel) leaves, typically includes a blend of aromatic spices.

Tender lamb cooked with a blend of traditional Chettinad spices, including curry leaves, coconut, and a variety of aromatic herbs.

Boneless lamb sautéed in a hot and sour sauce with potato.

Boiled eggs cooked in a robust masala of black pepper, onions, and tomatoes.

Boneless chicken simmered in a sauce of coconut milk, ginger, garlic, and a blend of mild spices and herbs.

Boiled eggs simmered in a rich gravy made with coconut, onions, tomatoes, and a blend of Chettinad spices, offering a taste of South Indian cuisine.

Your choice of shrimp cooked with vinegar spices in a tangy sharp vindaloo sauce.

Boneless lamb simmered with mustard seeds, curry leaves, and South Indian spices, finished with coconut milk.

Bone-in goat simmered in a sauce of roasted spices including peppercorn, star anise, and coconut, embodying the essence of Chettinad cuisine.

Goat meat simmered in a curry sauce, typically includes black pepper, curry leaves, and a blend of traditional Indian spices.

Shrimp simmered in a Madras curry sauce, typically includes tomatoes, onions, curry leaves, and a blend of traditional spices with a hint of coconut.

Boneless chicken sautéed in a hot and sour sauce with potatoes

Shrimp sautéed with a blend of spinach, typically includes onions, tomatoes, and a hint of cream, seasoned with a selection of Indian spices.

Tender goat simmered in a luxurious, creamy sauce with cashews, saffron, and a blend of royal spices and herbs.

Cooked in tandoor then mixed in our creamy tomato sauce.

Chicken pieces simmered with ripe mangoes, onions, and a blend of Indian spices in a curry sauce.

Tender chicken simmered with gongura (sorrel) leaves and a blend of traditional Indian spices, creating a tangy curry.

Boneless chicken cooked in a traditional South Indian curry sauce, typically includes mustard seeds, curry leaves, and a hint of coconut milk.

Boneless lamb with tomatoes and onions in a hot spinach and coriander gravy

Goat meat simmered with spinach and a blend of traditional Indian spices.

Goat meat simmered in a rich coconut curry sauce, typically includes a blend of traditional Indian spices.

Basmati rice infused with tangy avakaya pickle, cooked in dum style with a variety of vegetables, designed to serve a family.

Ulavu Charu Paneer Biryani typically features basmati rice cooked with paneer, infused with the flavors of horse gram soup, and seasoned with traditional biryani spices.

Vegetables marinated in a spicy 65 sauce, combined with aromatic basmati rice in a large family-sized serving.

Gongura leaves and mixed vegetables cooked with basmati rice in a traditional dum style, specifically tailored for family sharing.

Basmati rice and mixed vegetables cooked with aromatic spices in the traditional dum method, serving as a generous portion ideal for a family.

Basmati rice cooked with paneer marinated in a spicy 65-style sauce, typically includes mixed vegetables and aromatic spices.

Basmati rice cooked with paneer cubes and spices, typically includes a blend of aromatic herbs from Vijayawada, tailored for a family serving.

Rice cooked with soft paneer cubes and spicy avakaya pickle, typically includes biryani spices.

Pandu mirchi veg dum biryani typically includes long grain basmati rice, a variety of vegetables, and pandu mirchi (ripe red chili) spices, cooked in the dum style.

Paneer biryani, generously filled with spicy pandu mirchi (green chili) and soft paneer cubes, mixed with aromatic basmati rice and traditional Indian spices.

Basmati rice and paneer cubes cooked with tangy gongura leaves, typically includes a blend of aromatic spices. Serves a family.

Basmati rice cooked with a medley of vegetables, infused with traditional Vijayawada spices, suitable for a family gathering.

Basmati rice and mixed vegetables cooked with tangy gongura (sorrel leaves) and aromatic spices, following the traditional dum method of layering and slow cooking.

Basmati rice and vegetables cooked with ulavacharu (horse gram soup), herbs, and spices, prepared in the traditional dum method.

Raita, salan, and salad.

Basmati rice layered with pandu mirchi (green chili) and mixed vegetables, slow-cooked with traditional spices in a sealed pot to infuse flavors.

Rice cooked with paneer, mango pickle, vegetables and biryani spices.

Basmati rice cooked with paneer, horse gram sauce (ulavacharu), and biryani spices, typically includes a blend of aromatic herbs.

Basmati rice and mixed vegetables, typically includes a special blend of spices and Andhra-style avakaya (mango pickle), all slow-cooked together in a sealed pot.

A flavorful combination of rice and assorted veggies cooked in a fragrant and flavorful masala seasoned with indian whole spices.

Paneer cubes are sautéed with a special Vijayawada sauce and mixed with aromatic basmati rice and traditional spices.

Is a subtly spiced biryani that combines perfectly cooked, paneer minced with indian spices and long grain, aromatic biryani rice.

Basmati rice mixed with a special Vijayawada sauce and a variety of vegetables, typically includes cauliflower and baby corn.

Vegetarian.

Crisp potato patties topped with spiced chickpeas, yogurt, various chutneys, and a sprinkle of chat masala and fresh herbs.

Crispy Samosas Topped with Tangy Chutneys and Fresh Herbs- perfect for snacking or as an appetizer

Basmati rice stir-fried with eggs, seasoned with a blend of masala spices, typically includes onions and bell peppers.

Basmati rice stir-fried with eggs and mixed vegetables, sautéed in a spicy Schezwan sauce.

Hakka noodles stir-fried with chicken and mixed vegetables, seasoned with a spicy schezwan sauce.

Basmati rice stir-fried with chicken, eggs, and mixed vegetables, all brought together with a spicy schezwan sauce.

Boiled noodles stir-fried with eggs and a variety of vegetables, seasoned with select Indian spices and sauces.

Stir-fried noodles with eggs, typically includes bell peppers, cabbage, and carrots, sautéed in a spicy schezwan sauce.

Basmati rice stir-fried with paneer, mixed vegetables, and seasoned with a blend of spices for a savory Indian twist on a classic dish.

Basmati rice stir-fried with chicken, typically includes green pepper, cabbage, carrot, and spices for a masala flavor.

Stir-fried noodles mixed with assorted vegetables and seasoned with traditional Indian masala spices.

Stir-fried noodles mixed with a variety of vegetables and tossed in a spicy schezwan sauce.

Stir-fried noodles with mixed vegetables, including carrots, bell peppers, cabbage, and peas, seasoned with soy sauce and spices.

Tender chicken pieces stir-fried with rice, mixed vegetables, and aromatic spices, garnished with fresh cilantro.

Boiled noodles stir-fried with chicken and assorted vegetables, seasoned with a blend of soy sauce and spices.

Stir-fried noodles with garlic, spices, and shredded chicken, typically includes vegetables.

Basmati rice stir-fried with a medley of vegetables, seasoned with spicy schezwan sauce.

Basmati rice stir-fried with a blend of vegetables and aromatic spices, typically includes a masala mix for a distinct Indian flavor.

Vegetarian.

Stir-fried noodles with eggs, seasoned with garlic and spicy masala, incorporating traditional Indian spices.

Parotta.

Special plain dosa with cheese toping served with sambar and chutneys.

A thin, crispy dosa made from fermented rice and lentil batter, generously topped with clarified butter.

A rice and lentil crepe, topped with a whole egg and filled with a spicy potato and onion masala.

Kal dosa is one of the popular soft and spongy dosa variety in tamil nadu. it is slightly thicker than the regular dosa. this staple breakfast recipe is made with parboiled rice, raw rice, and urad dal.

Parotta.

A savory crepe made from fermented rice and black gram batter, topped with a whole egg and sprinkled with a coarse powdered mixture of ground dried Indian spices.

Thin crispy crepe made of fermented rice and lentil batter, generously topped with a spicy blend of ground lentils and spices known as podi.

The popular south indian food made from batter made of fermented black lentils and rice, stuffed with potatoes, fried onion and spices served with sambar and chutneys.

Special plain dosa with egg omelet toping served with sambar and chutneys.

Fermented rice and lentil batter forms a thick pancake, generously topped with onions and a special blend of ground spices known as podi.

A thick pancake traditionally made from a fermented batter of rice and lentils.

Fermented rice and lentil batter forms a thick pancake, traditionally topped with finely chopped onions.

Thin, fermented rice and lentil batter crepe, generously topped with thinly sliced onions.

A thin, crispy crepe made from fermented rice and black gram batter, topped with a layer of egg and sautéed onions.

The popular south indian food made from batter made of fermented black lentils and rice, served with sambar and chutneys.

Parotta.

Thick rice and lentil pancake topped with a medley of vegetables including onions, tomatoes, peas, and carrots, typically served with sambhar and chutney.

Rice and lentil crepe sprinkled with a spicy lentil powder blend and filled with seasoned potato masala.

Crispy rice and lentil crepe, generously coated with ghee and filled with a spiced potato masala.

Rice and lentil crepe filled with a spiced mixture of potatoes and onions, typically accompanied by chutneys and sambar.

Layered, flaky parotta paired with a spiced curry featuring an onion and tomato base, coconut, and a blend of spices and herbs.

A thin, crispy rice and lentil crepe filled with a layer of egg and a spiced potato and onion mixture.

Crispy rice and lentil crepe spread with a coarse mixture of ground dried Indian spices and topped with onions.

A whole egg layered evenly over the dosa, sprinkled with a coarse powdered mixture of ground dried Indian spices, and stuffed with Indian spiced potato masala.

Rice crepe filled with onions and blended spiced powder.

A thin rice crepe filled with sautéed onions and sprinkled with a coarse blend of ground dried Indian spices.

A thin rice and lentil crepe topped with onions and spiced powder, filled with Indian spiced potato masala.

Cottage cheese in garlic and onion sauce with cashews and raisins. served with fresh basmati rice.

Paneer cubes and fenugreek leaves simmered in a tomato-based sauce, typically includes onions and spices.

Chickpeas simmered in a rich, creamy tomato sauce with butter, typically includes onions, tomatoes, and a blend of aromatic spices.

Paneer cubes cooked with sweet mango sauce, typically includes a blend of mild spices to complement the fruity flavor of mango.

Mixed vegetables sautéed with onions, bell peppers, and a blend of traditional spices, simmered in a tangy tomato-based gravy.

Chickpeas cooked with onion, tomatoes, ginger, garlic, chilies and indian spices. served with fresh basmati rice.

Paneer and green peas cooked together in a tomato-based sauce, seasoned with garam masala and other aromatic spices.

Spinach and chickpeas cooked together with onions, tomatoes, and a blend of traditional Indian spices.

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

Cottage cheese in a thick pureed spinach, seasoned with indian spices. served with fresh basmati rice.

Mixed vegetables simmered in a coconut milk-based sauce, typically includes ginger, garlic, and a blend of traditional Indian spices.

Minced vegetable and cottage cheese balls sautéed in cream sauce with raisins and cashews. served with fresh basmati rice.

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

Paneer cubes cooked with sweet and tangy mango sauce, typically includes a blend of aromatic spices.

Chettinad vegetable curry is delicious, flavorful, spicy curry prepared using vegetables, coconut and spices.

Cottage cheese in creamy butter and tomato sauce. served with fresh basmati rice.

Chickpeas and ripe mango cooked together with a blend of traditional Indian spices, typically resulting in a sweet and savory gravy.

Spinach, potatoes, and peas cooked with a blend of Indian spices, typically presented in a mildly spiced sauce.

Dal Tadka consists of yellow lentils, typically simmered with onions, tomatoes, and seasoned with a tempering of cumin, mustard seeds, and other aromatic spices.

Paneer cubes simmered in a robust South Indian Chettinad masala, featuring a blend of traditional spices, curry leaves, and a tomato-onion gravy.

Mixed vegetables formed into balls and simmered in a spinach-based sauce, incorporating traditional Indian spices.

Assorted vegetables simmered in a traditional Indian curry sauce, often including onions, tomatoes, and a blend of aromatic spices and herbs.

Fresh fenugreek leaves and green peas simmered in a rich, creamy sauce with a hint of spices and herbs.

Assorted vegetables and paneer cooked in a creamy sauce with cashews and spices.

Basically a gravy recipe with diced potatoes and cauliflower prepared with onion, tomato and cashew curry paste. it is also spiced with whole spices like cinnamon, bay leaf and spice powders like coriander, chili powder and turmeric powder.

Potatoes and green peas simmered in a tomato and onion gravy, seasoned with a blend of traditional Indian spices.

Traditionally homemade yogurt, often prepared without any artificial preservatives or additives, following the Indian culinary method.

Yogurt mixed with onions, cucumbers, tomatoes, and cilantro.

Basmati rice, a long-grain variety known for its distinctive aroma and nutty taste, typically steamed to highlight its natural flavors.

Large serving of steamed basmati rice, known for its distinctive aroma and slender grains, offering a light and aromatic foundation for various dishes.

A spicy and tangy sauce commonly made with peanuts, sesame seeds, and a variety of spices, often served as an accompaniment to biryani.

Vijayawada chicken biryani typically includes aromatic basmati rice and chicken, cooked with a special blend of spices unique to Vijayawada, served in a family pack.

Basmati rice cooked with shrimp and pandu mirchi (ripe red chili), typically includes a blend of traditional Indian spices.

Basmati rice and shrimp, traditionally cooked with Vijayawada's distinct spices and herbs, typically includes a garnish of fresh herbs.

Basmati rice cooked with shrimp and seasoned with traditional Indian spices, typically includes a flavorful blend infused with ulavu charu (horse gram soup).

Basmati rice and tender goat meat cooked with gongura (sorrel) leaves, typically seasoned with a blend of biryani spices.

Basmati rice cooked with spicy shrimp 65, typically includes a mix of aromatic herbs and spices, tailored for a family serving.

Basmati rice layered with boiled eggs and traditionally cooked with aromatic spices in a dum style, designed for sharing.

Basmati rice cooked with tender goat meat, infused with traditional Vijayawada spices, typically includes a blend of aromatic herbs and spices.

Basmati rice and chicken cooked together with traditional Indian spices in a dum style, typically includes herbs and a blend of aromatic spices.

Basmati rice cooked with tender goat meat, typically includes horse gram soup, marinated with traditional spices and herbs, served in a family pack.

Basmati rice and chicken marinated in a tangy gongura (sorrel leaves) masala, typically includes a mix of traditional Indian spices.

Basmati rice cooked with chicken and seasoned with a rich blend of spices and ulavacharu, a traditional horse gram soup.

Rice infused with tangy avakaya pickle, typically includes tender goat pieces, cooked with traditional biryani spices.

Basmati rice layered with spicy Chicken 65 pieces, typically includes a mix of aromatic spices suited for a family meal.

Basmati rice cooked with gongura leaves and shrimp, seasoned with a blend of traditional spices, served in a family pack.

Aromatic basmati rice flavored with Indian spices, layered with fried Apollo fish typically includes a blend of herbs and spices.

Tender goat meat and basmati rice are slow-cooked with aromatic spices in a traditional dum style, designed to serve a family.

Pandu mirchi chicken biryani typically includes marinated chicken cooked with spicy green chilies and layered with basmati rice, served in a family pack.

Basmati rice and tender goat meat, typically cooked with pandu mirchi (red chili) and traditional spices, served in a family pack.

Aromatic basmati rice mixed with spicy avakaya pickle and marinated chicken, traditionally prepared for a family serving.

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

Basmati rice cooked with ulavacharu (a traditional horse gram soup), and eggs, seasoned with fresh herbs and spices.

Aromatic basmati rice infused with spicy and tangy avakaya (mango pickle), typically includes boiled eggs, cooked in a traditional biryani blend of spices.

Basmati rice cooked with pandu mirchi (ripe red chili) and eggs, infused with traditional spices to create a unique biryani experience.

Traditional indian white flat bread topped with garlic and cilantro.

Traditional indian white flatbread.

Rich, melt-in-the-mouth flatbreads with a buttery finish, ideal for dipping or having with curries

Traditional indian white flat bread filled with cheese.

Traditional indian white flat bread with seasoned onion and spices.

Thin whole wheat bread baked to order in tandoor.

Parotta.

Naan baked in a tandoor oven, typically includes fresh garlic and green chillies as toppings.

Naan bread seasoned with chopped green chilies and cilantro, traditionally baked in a tandoor oven.

Traditional indian white flatbread.

Traditional indian white flat bread filled with cheese.

Traditional indian white flat bread stuffed with raisins and dry nuts.

Crispy pastry rolls filled with a mix of finely chopped vegetables, typically cabbage and carrots, designed for young palates.

Crispy and flavorful fries made from sweet potatoes, a delightful twist on a classic favorite.

Hard-boiled eggs and chickpeas tossed with onions, tomatoes, and cucumbers, dressed in a tangy lemon dressing with herbs.

Non-vegetarian.

Fresh mixed greens with seasonal vegetables

A traditional Indian soup made with a variety of vegetables and lentils, delicately spiced to enhance flavor.

Tangy medley of garden-fresh tomatoes with a touch of garlic and cilantro.

Indo-Chinese inspired soup with mixed vegetables, ginger, garlic, and soya sauce, garnished with crispy noodles.

A warming soup prepared with shredded chicken, simmered with black pepper and a blend of Indian spices.

Indo-Chinese inspired soup with finely chopped vegetables, chicken, flavored with ginger, garlic, soy sauce, and chili, topped with crispy noodles.

House special grounded spices with lemonade..

A classic yogurt drink from india.

Refreshing Traditional Yogurt Drink with a Hint of Salt

A classic yogurt drink from india.

Boneless chicken marinated in yogurt and mild spices cooked in indian clay oven.

Chicken marinated with yogurt and mild spices and cooked in indian clay oven.

An assortment of tandoori-cooked meats, this platter typically includes tandoori chicken, lamb kebabs, malai chicken tikka, and prawns, marinated in traditional spices.

Boneless chicken marinated in yogurt, fresh cream and mild spices cooked in indian clay oven.

Vegetarian.

Marinated paneer cubes grilled in a creamy, spiced yogurt sauce, garnished with fresh cilantro.

Cube cheese marinated in yogurt, garlic, and ginger, cooked in indian clay oven.

Non-vegetarian.

Grated carrots simmered with milk, sugar, and cardamom, then garnished with nuts.

Homestyle Tomato Soup

Lentil purée with vegetables and delicate Indian spices.

Lettuce, cucumber, tomatoes, onions, and carrots with a light dressing.

Goat pieces simmered with onions, peppers, tomatoes, and a blend of spices.

Chickpeas and hard-boiled eggs with chopped cucumber, onions, and tomatoes, lightly tossed in a lemon dressing.

Tandoori chicken marinated in spices and charred in a tandoor, served with lettuce, tomatoes, cucumbers, and onions, dressed with homemade dressing.

Shredded chicken simmered with black pepper, spices, and garlic in a comforting soup.

Deep-fried Guntur chillies topped with onions, tomatoes, peanuts, and special masala powder.

Crumbled samosas topped with spicy chickpeas, yogurt, tamarind chutney, mint chutney, diced onions, and fresh herbs.

Cubes of cottage cheese marinated in cream, ginger, garlic, and spices, cooked in a tandoor.

Vegetarian.

Boneless chicken marinated in yogurt, fresh cream and mild spices cooked in indian clay oven.

An assortment of tandoori chicken, chicken tikka, seekh kebab, lamb tikka, and tandoori shrimp, marinated in yogurt and spices, cooked in a traditional tandoor oven.

Chicken marinated with yogurt and mild spices and cooked in indian clay oven.

Boneless chicken marinated in yogurt and mild spices cooked in indian clay oven.

Diced cottage cheese marinated in yogurt, mint, green chilies, and cilantro, skewered with onions, tomatoes, and bell peppers, and roasted in a tandoor.

Non-vegetarian.

Naan bread baked in a clay oven, topped with fresh garlic, green chilies, and cilantro.

Parotta.

Thin whole wheat bread baked to order in tandoor.

Traditional indian white flat bread with seasoned onion and spices.

Whole wheat flatbread cooked in a tandoor and brushed with butter.

Traditional indian white flatbread.

Naan bread stuffed with shredded cheese and baked in a tandoor (clay oven).

Traditional indian white flat bread topped with garlic and cilantro.

Naan stuffed with raisins, cashews, cherries, and coconut.

Soft, leavened flatbread brushed with melted butter, featuring a slightly charred and golden-brown surface.

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

Thick lentil pancake made from fermented rice batter, topped with finely chopped onions and a coarse spice powder.

Parotta.

Minced parotta mixed with chicken, egg, onions, tomatoes, and Indian spices, typically prepared with a spicy chicken curry sauce.

The popular south indian food made from batter made of fermented black lentils and rice, served with sambar and chutneys.

Thin crispy crepe of rice and lentils topped with a layer of egg and sautéed onions.

Thin rice and lentil crepe topped with sautéed onions.

Special plain dosa with egg omelet toping served with sambar and chutneys.

The popular south indian food made from batter made of fermented black lentils and rice, stuffed with potatoes, fried onion and spices served with sambar and chutneys.

Thin rice and lentil crepe topped with a coarse powdered mixture of ground dried Indian spices.

Thin crepe made from fermented rice and lentil batter, brushed with clarified butter.

Thin crepe made from fermented rice and black gram batter, topped with a whole egg and a coarse powdered mixture of ground dried Indian spices.

Kal dosa is one of the popular soft and spongy dosa variety in tamil nadu. it is slightly thicker than the regular dosa. this staple breakfast recipe is made with parboiled rice, raw rice, and urad dal.

Whole egg spread over a crispy rice and lentil crepe, stuffed with Indian spiced potato masala.

Special plain dosa with cheese toping served with sambar and chutneys.

A thin crepe made from fermented rice and black gram batter, topped with a whole egg, coarse ground dried Indian spices, and sautéed onions.

Rice crepe filled with onions and sprinkled with a coarse powdered mixture of ground dried Indian spices.

Thin rice crepe topped with sautéed onions and sprinkled with a coarse blend of ground dried Indian spices.

Thin rice and lentil crepe topped with onions, spiced powder, and stuffed with Indian spiced potato masala.

Noodles stir-fried with boneless chicken, assorted vegetables, and soy garlic sauce.

Stir-fried noodles with mixed vegetables including carrots, peas, cabbage, and green onions, seasoned with soy sauce and spices.

Stir-fried noodles with fresh eggs and vegetables, tossed in a spicy Schezwan sauce.

Stir-fried noodles with fresh vegetables in a spicy schezwan sauce.

Stir-fried noodles with mixed vegetables, enhanced with Indian spices.

Noodles stir-fried with egg, shredded vegetables, and seasoned with soy sauce and spices.

Stir-fried noodles with chicken, vegetables, and spicy Schezwan sauce.

Basmati rice stir-fried with mixed vegetables and aromatic spices, typically including garlic and ginger.

Vegetarian.

Basmati rice stir-fried with mixed vegetables in a spicy schezwan chili sauce.

Tender chicken pieces stir-fried with basmati rice, mixed vegetables, and aromatic spices, garnished with fresh cilantro.

Egg fried basmati rice cooked with chicken, green pepper, cabbage, carrot, and flavored with aromatic spices.

Stir-fried basmati rice with paneer cubes, mixed vegetables, soy sauce, and spices.

Stir-fried basmati rice with tender chicken, mixed vegetables, and eggs, infused with spicy schezwan sauce.

Stir-fried basmati rice with scrambled eggs, mixed vegetables, and spicy schezwan sauce.

Basmati rice stir-fried with eggs, spices, and vegetables, creating a flavorful egg masala fried rice.

Rice stir-fried with egg, mixed vegetables, and seasoned with soy sauce.

Garlic-flavored spicy stir-fried noodles with shredded eggs.

A flavorful combination of rice and assorted veggies cooked in a fragrant and flavorful masala seasoned with indian whole spices.

Basmati rice and mixed vegetables slow-cooked with traditional mango pickle and aromatic spices in a sealed pot.

Rice cooked with paneer, horse gram water, vegetables, and biryani spices.

Basmati rice cooked with spices, seasonal vegetables, and marinated pandu mirchi (red chili) in traditional dum style.

Rice cooked with paneer, mango pickle, vegetables, and biryani spices.

Raita, salan, and salad.

Basmati rice and vegetables cooked with fragrant spices, herbs, and ulavacharu (horse gram sauce) in a traditional dum style.

Basmati rice and mixed vegetables slow-cooked with tangy sorrel leaf (gongura) masala and aromatic Indian spices.

Basmati rice cooked with paneer cubes and typically includes aromatic spices and red chili peppers.

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

Basmati rice cooked with spices and layered with paneer cubes sautéed in tangy 65 sauce, garnished with fresh herbs.

Goat cooked in authentic Vijayawada sauce with aromatic long grain basmati rice.

Shrimp cooked with aromatic basmati rice and traditional mango pickle, blended with biryani spices.

Basmati rice infused with Indian spices, combined with tender fish pieces prepared in the Apollo style.

Marinated shrimp and basmati rice cooked with special Vijayawada sauce.

Raita, salan, and salad.

Goat biryani made with horse gram soup, herbs, and spices, slow-cooked with basmati rice.

Batter-fried shrimp tossed in spicy 65 sauce, served over aromatic basmati rice cooked with herbs and spices.

Shrimp cooked with basmati rice and authentic ulavacharu (horse gram brown sauce), infused with aromatic spices and herbs.

Shrimp cooked with basmati rice, blended with spicy red chilies, garlic, and aromatic Indian spices.

Basmati rice with marinated chicken, cooked with aromatic spices in traditional Vijayawada style.

Goat cooked with red chilies and aromatic spices, combined with fragrant basmati rice in traditional biryani style.

Chicken marinated in horse gram soup, layered with basmati rice, herbs, and spices, and slow-cooked in the traditional Hyderabadi dum style.

Goat biryani cooked with sorrel leaves, spices, and basmati rice.

Basmati rice and shrimp cooked with fresh gongura (sorrel leaves) and aromatic Indian spices.

Rice cooked with mango pickle, chicken, and biryani spices.

Rice cooked with mango pickle, goat, and biryani spices.

Raita, salan, and salad.

Basmati rice cooked with marinated chicken and infused with the bold flavors of Andhra-style red chili (pandu mirchi) and authentic Indian biryani spices.

Marinated chicken cooked with basmati rice and a sorrel leaves-based masala, blended with spices and herbs.

Basmati rice slow-cooked in a mild spiced sauce, with herbs and tapped with south indian special spice, sautéed with crispy deep-fried chicken breast.

Chicken marinated in fresh green chili paste, yogurt, ghee, fried onions, lemon juice, and spices, layered with aromatic basmati rice.

Fragrant basmati rice is layered with cubes of paneer marinated in a pachi mirchi (green chili) sauce.

Shrimp marinated in a green chili sauce, cooked with aromatic basmati rice and traditional Indian spices.

Crispy fried fish pieces tossed in a spicy chili sauce with bell peppers, onions, and green chilies.

Boneless fish marinated with spices, deep-fried, and tossed with green chilies, curry leaves, and a special sauce.

Non-vegetarian.

Marinated fish sautéed with freshly ground black pepper and a blend of Indian spices, creating a bold and peppery appetizer.

Goat pieces sautéed with tangy gongura (sorrel) leaves and a blend of spices.

Boneless fish pieces marinated with spices and deep-fried until crispy.

Chicken cooked with black pepper, tomato, ginger and curry leaf.

Stir-fried goat cubes with onions, garlic, and Indian spices, creating a dry and flavorful appetizer.

Shrimp marinated in spices, deep-fried, and cooked with ulavcharu (horse gram) soup.

Fish fillets marinated with special spices and horse gram soup, then deep-fried until crispy.

Deep-fried chicken cooked with horse gram soup and aromatic spices.

Shrimp deep-fried and tossed with a chef's special spicy sauce, green chilies, and curry leaves.

Shrimp marinated with house spices and deep-fried, typically garnished with onions and lemon wedges.

Marinated chicken breast cooked with manchurian sauce and chinese herbs.

Shrimp sautéed with tangy gongura (sorrel) leaves, onions, and Indian spices.

Chicken 999 is a deep-fried chicken cooked in a special sauce. not a regular run-of-the-mill fried chicken.

Battered shrimp deep-fried and tossed in a tangy manchurian sauce with soy, garlic, onions, and bell peppers.

Fish fillets marinated in a special gongura (sorrel leaves) paste, combined with Indian spices, and deep-fried until crispy.

Boneless chicken sautéed in a tangy gongura (sorrel leaves) sauce with Indian spices and herbs.

Boneless chicken deep-fried and sautéed with a special blend of Andhra spices and herbs.

Goat pieces cooked with ulavacharu (horse gram soup) and special aromatic spices.

Fried shrimp tossed with chili sauce, onions, and bell peppers.

Shrimp marinated with green chilies, curry leaves, black pepper, and sautéed with onions and traditional Indian spices.

Hyderabadi famous fish dish, slightly batter coated with indian spices and deep fried

Goat bone cooked with black pepper, tomato, ginger and curry leaf.

Boneless fish pieces deep-fried and sautéed in a classic Indo-Chinese manchurian sauce.

Non-vegetarian.

South indian special yogurt-based sauce on crispy deep-fried chicken breast.

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

Baby corn coated in batter, deep-fried, and tossed with a spicy, sweet Manchurian sauce, typically including onions and bell peppers.

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

Deep-fried paneer made with garlic, topped with fresh coriander.

Crispy pastry stuffed with spiced potatoes and peas, deep-fried to a golden brown.

Crispy fritters made from a blend of gram flour and mixed vegetables, seasoned with aromatic spices.

Mixed vegetables wrapped in thin pastry sheets and deep-fried to a golden brown.

Baby corn deep-fried and tossed with aromatic spices and ulavcharu (horse gram) soup.

Cauliflower florets deep-fried and sautéed with gongura pickle, offering a tangy and spicy flavor.

Cauliflower cooked with manchurian sauce and chinese herbs.

Paneer cubes deep-fried and sautéed with curry leaves, peppercorns, onions, and green chilies.

Deep-fried baby corn sautéed with tangy gongura pickle, onions, and aromatic spices.

Deep-fried paneer cubes tossed in a tangy and spicy Manchurian sauce with garlic, ginger, and spring onions.

Sweet corn is battered, deep-fried, and tossed with black pepper and aromatic Indian spices.

Baby corn, deep-fried and tossed with onions, bell peppers, soy sauce, and chili sauce.

Deep-fried baby corn marinated in spices, coated in a crispy batter, and tossed with green chilies and curry leaves.

Vegetarian.

Green chili deep-fried in gram and rice flour batter.

Stir-fried paneer (Indian cottage cheese) in black pepper sauce with aromatic spices.

Deep-fried paneer cubes tossed with bell peppers, onions, and a spicy chili sauce.

Deep-fried baby corn tossed in a rich, cashew-based sauce with a blend of spices.

Deep-fried cauliflower florets sautéed with curry leaves, onions, green chilies, and spices.

Deep-fried cauliflower marinated in spices, sautéed with horse gram soup mix.

Battered and deep-fried cauliflower, sautéed with curry leaves, onions, and black pepper.

Deep-fried cauliflower tossed with green chilies, curry leaves, and house special spices.

Battered and deep-fried cauliflower florets sautéed with bell peppers, onions, and green chilies in a spicy chili sauce.

Boneless lamb sautéed in a hot and sour sauce with potato.

Lamb cooked with chettinad spices, onions, tomatoes, curry leaves, and coconut, creating a traditional South Indian dish.

Boneless lamb cooked in a creamy, buttery tomato sauce with spices.

Boneless lamb in creamy garlic and onion sauce, cashews, and raisins.

Braised with a gravy flavoured with garlic, ginger and aromatic spices.

Tender lamb cooked with aromatic Chettinad spices, tomatoes, onions, coconut, and curry leaves.

Boneless lamb stir-fried with bell peppers and onions, cooked in a traditional 'kadai' with a spicy tomato-based masala.

Goat cooked in a rich, creamy cashew and saffron sauce, typically including spices and herbs.

Goat slow-cooked with a blend of chettinad spices, coconut, onions, and tomatoes, creating a rich and aromatic curry.

Goat cooked in creamy tomato and onion sauce, typically with bell peppers and traditional Indian spices.

Boneless goat cooked in a creamy, tangy tomato sauce with traditional Indian spices and butter.

Goat simmered in a rich and aromatic gravy made with chettinad spices, onions, tomatoes, and coconut.

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

Bone-in goat stewed in a Kashmiri-style sauce with onions, tomatoes, ginger, garlic, and aromatic spices.

Boneless goat sautéed in a hot and sour sauce with potato.

Shrimp simmered with creamy spinach, garlic, ginger, onions, tomatoes, and aromatic spices.

Boiled eggs cooked in a tomato-onion curry, flavored with coconut and a blend of freshly ground chettinad spices.

Shrimp cooked in a tangy and spicy vindaloo sauce with potatoes and vinegar, inspired by Goan cuisine.

Boiled eggs cooked with black pepper, onions, and tomatoes, blended with Indian spices.

Shrimp cooked in a creamy tomato sauce with onions and spices.

Shrimp cooked in a creamy cashew sauce with traditional spices, garnished with raisins and cashews.

Jumbo shrimp cooked with ginger, garlic, yogurt, onion, tomato, and traditional Indian spices.

Shrimp stir-fried with onions, bell peppers, and tomatoes, seasoned with a blend of Indian spices.

Shrimp cooked with fresh coconut, tomatoes, onions, curry leaves, and a blend of aromatic Chettinad spices.

Shrimp simmered in a rich, creamy tomato sauce with butter and spices.

Chicken cooked in a spicy Madras-style gravy with curry leaves, coconut milk, and traditional Indian spices.

Chicken cooked with tangy sorrel leaves, onions, ginger, garlic, and red chilies, a delicacy from Andhra Pradesh.

Chicken cooked in a creamy mango curry with coconut milk and house spices.

Boneless chicken cooked in a spicy, tangy sauce with potatoes, vinegar, garlic, and red chilies.

Shrimp cooked in a coconut-based gravy with curry leaves, garlic, and garam masala.

Goat pepper curry typically includes tender goat pieces simmered with mustard seeds, curry leaves, black pepper, and a blend of Indian spices.

Boneless chicken cooked in coconut milk with ginger, garlic, and spices.

Lamb cooked with tangy gongura (sorrel) leaves and spices, offering a distinctive taste from Andhra Pradesh.

Marinated chicken chunks grilled in a clay oven, cooked in a creamy tomato sauce with onions and bell peppers.

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

Tender lamb cooked in a mango curry sauce, typically with fresh garlic, ginger, and house spices.

Lamb cubes cooked in coconut milk with onions, tomatoes, garlic, and a blend of Indian spices.

Shrimp cooked in a semi-gravy curry with black pepper, onions, tomatoes, and traditional Indian spices.

Shrimp cooked in a creamy coconut-based curry with aromatic spices, mustard seeds, and curry leaves.

Boneless chicken cooked with cardamom, ginger, garlic, onion, and tomato in a rogan sauce.

Marinated chicken cooked in a rich, creamy tomato and butter sauce.

Goat meat cooked with mango pulp, mango chutney, cashews, and a mildly spiced sauce.

Shrimp cooked in a fresh mango sauce with coconut milk and ground spices.

Goat cooked in onion base sauce with special chef-made masala.

Chicken cooked with onions, tomatoes, and a blend of Andhra-style spices, offering a rich and spicy experience.

Shrimp cooked in a spicy curry made with tangy gongura (sorrel) leaves and traditional Indian spices.

Lamb pieces slow-cooked with onions, garlic, ginger, tomatoes, and traditional Andhra spices.

Cubes of chicken cooked with onions, tomatoes, and bell peppers, typically seasoned with a blend of traditional Indian spices in a thick gravy.

Shrimp cooked in a tangy and aromatic gravy with a blend of Andhra spices.

Goat curry prepared with bone-in goat, onions, tomatoes, garlic, ginger, and traditional Andhra spices, simmered to perfection in a rich, flavorful gravy.

Chicken cooked with dry roasted spices, onions, tomatoes, and curry leaves, inspired by the Chettinad region of South India.

Boneless chicken cooked in a creamy cashew sauce with raisins and traditional spices.

Lamb cooked in a pepper-based sauce with fresh garlic, ginger, and a blend of Indian spices.

Semi-gravy chicken curry cooked with special herbs and black pepper.

Boneless chicken cooked with spinach, onions, garlic, ginger, and spices.

Cooked in tandoor then mixed in our creamy tomato sauce.

Mixed vegetables mashed and rolled into balls, cooked in a creamy spinach sauce.

Cubes of paneer cooked with curry leaves, peppercorns, and freshly ground Chettinad spices in a traditional South Indian style.

Yellow lentils cooked with onions, tomatoes, garlic, ginger, and spices, finished with a tempering of cumin and mustard seeds.

Potatoes, spinach, and green peas cooked with Indian spices in a tomato-onion gravy.

Chickpeas cooked in a sweet and tangy mango sauce with a blend of Indian spices.

Indian cottage cheese marinated and grilled, then simmered in a creamy tomato and onion gravy with bell peppers.

Mixed vegetables cooked in a coconut-based sauce with a blend of aromatic South Indian spices.

Cottage cheese cooked with mango puree and typically includes Indian spices.

Cottage cheese cubes simmered in a rich, creamy tomato and butter sauce with spices.

Minced vegetable and cottage cheese balls sautéed in cream sauce with raisins and cashews. served with fresh basmati rice.

Mixed vegetables simmered in a rich coconut milk sauce, infused with traditional Indian spices and herbs.

Fresh spinach and paneer cheese cooked with garlic, ginger, onions, herbs, and spices.

Black lentils and kidney beans slow-cooked in a creamy butter and tomato sauce, typically seasoned with onions, garlic, ginger, and aromatic Indian spices.

Paneer cubes sautéed with bell peppers, onions, and tomatoes in a spicy masala.

Chickpeas and spinach cooked with onions, tomatoes, ginger, garlic, and a blend of Indian spices.

Paneer cubes and green peas cooked in a creamy tomato-based sauce with traditional Indian spices.

Chickpeas cooked with onions, tomatoes, and a blend of North Indian spices and herbs.

Mixed vegetables cooked with onions, tomatoes, bell peppers, and traditional Indian spices.

Cottage cheese (paneer) cooked with ripe mangoes in a mildly spiced curry.

Chickpeas simmered in a creamy tomato and butter sauce, typically seasoned with onions, garlic, ginger, and a blend of aromatic Indian spices.

Paneer cubes cooked with fenugreek leaves, tomatoes, onions, and a blend of aromatic spices.

Cottage cheese cubes in a rich, creamy curry made with almonds, yogurt, onions, and a blend of spices.

Mixed vegetables cooked with creamy spinach and mild spices.

Fenugreek leaves and green peas cooked in a rich, creamy sauce with Indian spices.

House special grounded spices with lemonade..

Soda. a sweet drink containing carbonated water and flavoring.

Yogurt blended with salt and a touch of cumin seeds.

A classic yogurt drink from india.

Basmati rice is a fragrant, aromatic, nutty-tasting long grain rice typically grown in the Himalayas.

Yogurt mixed with onions, cucumbers, tomatoes, and cilantro.

Homemade yogurt fermented naturally with lactobacillus strains derived from dried red chillis.

Sliced onions with fresh lemon wedges.

A spicy, nutty, and tangy sauce made with peanuts, sesame, and tamarind, typically served with biryani.

Traditional indian white flat bread stuffed with raisins and dry nuts.

Traditional indian white flat bread filled with cheese.

A thin, crispy crepe made from rice and lentil batter, typically layered with melted chocolate.

Sweet potato fries, typically seasoned with mild spices, offering a delightful twist for kids.

Soft, deep-fried dough balls soaked in sweet syrup and garnished with grated coconut.

Grated carrots slow-cooked with milk, sugar, and ghee, typically garnished with assorted nuts.

Vegetable biryani cooked in dum style with pandu mirchi (red chili), basmati rice, assorted vegetables, and aromatic spices.

Rice cooked with paneer, tangy avakaya pickle, and aromatic biryani spices.

Fragrant rice cooked with soft paneer cubes and special spices from Vijayawada, typically includes aromatic herbs and seasonings.

Basmati rice cooked with paneer in a 65 sauce, seasoned with aromatic spices.

Vegetable biryani prepared by layering basmati rice, assorted vegetables, and traditional spices, cooked in the dum style.

Basmati rice layered with mixed vegetables and tangy gongura (red sorrel) leaves, cooked in dum style with aromatic spices.

Vegetables fried and mixed with aromatic basmati rice, flavored with a blend of exotic spices.

Biryani made with paneer, horse gram water, and aromatic biryani spices.

Basmati rice cooked with a blend of vegetables and tangy avakaya pickle, infused with traditional biryani spices.

Ulava charu veg dum biryani is a traditional dish made with horse gram soup, assorted vegetables, and aromatic basmati rice, cooked in a dum style.

Basmati rice biryani cooked with seasoned gongura (sorrel) leaves and tender paneer cubes, infused with aromatic spices.

Spicy rice biryani typically includes marinated chicken and whole spices, infused with the heat of pandu mirchi (red chili) for a robust flavor.

Aromatic rice mixed with marinated fish pieces, typically spiced with Indian herbs and spices.

Tender goat meat layered with aromatic basmati rice, typically infused with a blend of spices, cooked in traditional dum biryani style.

Fragrant gongura leaves blended with succulent shrimp in a flavorful dum biryani.

Fried chicken pieces cooked with basmati rice and typically seasoned with a blend of spices and a special sauce.

Aromatic basmati rice mixed with tangy avakaya pickle and tender goat meat, cooked in traditional dum style with a blend of spices.

Biryani made with chicken, marinated in horse gram soup (ulavacharu), layered with basmati rice and aromatic spices, slow-cooked to enhance flavors.

Basmati rice biryani cooked with marinated chicken and tangy gongura (red sorrel) leaves.

Basmati rice cooked with spicy shrimp 65, blended with aromatic herbs and spices. Garnished with cilantro, onion, and lemon.

Goat biryani made with horse gram soup (ulavacharu), featuring tender goat meat marinated with spices and cooked with basmati rice.

Basmati rice layered with tender goat meat, marinated in a blend of spices, and cooked dum-style in authentic Vijayawada flavors.

Basmati rice layered with marinated chicken and whole spices, slow-cooked in traditional dum style.

Basmati rice layered with boiled eggs and aromatic spices, slow-cooked in traditional dum style.

Rice cooked with gongura (red sorrel) leaves, tender goat meat, and our signature biryani masala.

Basmati rice cooked with shrimp and infused with horse gram soup, blended with herbs and biryani spices.

Basmati rice cooked with shrimp, blended with herbs and spices, and garnished with cilantro, onion, and lemon.

Basmati rice cooked with shrimp and spicy red chili, blended with aromatic herbs and spices.

Long grain basmati rice layered with marinated chicken and aromatic spices, inspired by the flavors of Vijayawada.

Basmati rice cooked with shrimp and avakaya pickle, blended with aromatic biryani spices.

Aromatic rice infused with tangy avakaya pickle and layered with marinated chicken pieces, cooked with a delicate blend of whole spices.