Srikrishna Caterers Menu

Basmati rice, lentils, and mixed vegetables cooked together with a blend of aromatic spices and a hint of tamarind.

Creamy rice and lentil dish, seasoned with black pepper and cumin seeds.

A crisp, thin rice crepe filled with spiced mashed potatoes, served with lentil soup and coconut chutney.

A thin, fermented rice and lentil crepe spread with a spicy Mysore chutney, typically includes a filling of mashed potatoes and onions.

Thin rice and lentil crepe topped with finely chopped onions.

A crispy, fermented crepe made from rice and lentil batter, typically includes a generous filling of grated cheese.

A lentil and rice crepe topped with a paste made from fresh spinach, seasoned with traditional spices.

Crispy crepe made from fermented rice and lentil batter, finished with a generous spread of ghee (clarified butter).

Crispy crepe, known as dosa, roasted in ghee (clarified butter) and filled with a spiced potato mixture.

Rice and lentil crepe lined with spicy mysore chutney.

Crispy Indian crepe filled with spiced potatoes, typically includes additional masala on the side for enhanced flavor.

Crispy rice and lentil crepe with spicy potato filling served on the side. Accompanied by coconut chutney and sambar.

Crispy rice and lentil crepe generously filled with a seasoned potato and onion mixture, typically accompanied by chutneys and sambar.

Crispy rice and lentil crepe filled with spiced mashed potatoes, garnished with mustard seeds and fresh herbs.

A thick rice and lentil pancake topped with sautéed spinach, following the traditional Indian uthappam preparation.

A thick lentil and rice pancake, typically includes a topping of mixed vegetables such as onions, carrots, peas, and tomatoes.

A savory rice and lentil pancake, generously topped with melted cheese.

A thick rice and lentil pancake, typically excluding chilies for a milder flavor profile.

A thick, soft pancake made from fermented rice and lentil batter, traditionally prepared without onions, offering a simple yet satisfying flavor profile.

A thick, savory pancake crafted from a fermented batter of rice and lentils, traditionally served as a South Indian dish.

A thick and soft pancake made from fermented rice and lentil batter, traditionally topped with finely chopped onions.

Deep-fried lentil doughnuts, typically including spices and herbs, served with sambar, a lentil-based stew with vegetables, and accompanied by coconut chutney.

Fluffy, deep-fried bread served with a spiced chickpea curry.

Steamed rice cake, soft and fluffy, made from fermented rice and lentil batter.

A single vada is a deep-fried delicacy made from a batter of black lentils, typically served with a side of coconut chutney and sambar.

A single deep-fried bread, typically made from unleavened whole wheat flour.

Steamed rice and lentil cakes, typically served as a light and airy dish.

A 16 oz serving of chutney, typically includes a blend of spices and ingredients tailored to complement Indian cuisine.

A 32 oz serving of chutney, typically consisting of a unique blend of fruits or vegetables with herbs, spices, and possibly vinegar or sugar, to complement Indian dishes.

A 16-ounce serving of sambar, a South Indian stew made with lentils, tamarind, and a blend of spices, typically includes various vegetables.

A 32 oz serving of sambar, a South Indian stew consisting of lentils and mixed vegetables, simmered in a tamarind broth and seasoned with a blend of traditional spices.