Swadeshi Castle Hills (Indian Grocery, Halal Meat &Indian Restaurant) Menu

Crispy golden fritters made from spiced lentil batter, deep-fried to perfection. Four pieces per serving.

Fluffy deep-fried bread served with a spiced potato curry.

Crispy fermented rice and lentil crepe served with coconut chutney and sambar.

Fluffy, deep-fried poori paired with rich, spiced chicken curry, garnished with fresh herbs.

Idli, vada, and bonda.

Steamed rice and lentil cakes that are soft and spongy, traditionally served with chutneys and sambar.

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

Steamed rice cakes paired with spiced potato-filled bonda, typically served with chutney and sambar.

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

An Indo-Chinese thali - veg typically includes a selection of vegetarian dishes blending Indian and Chinese flavors, such as veg Hakka noodles, veg fried rice, and gobi Manchurian.

Steamed rice and lentil cakes served in a savory lentil stew, commonly enjoyed in South Indian cuisine.

Savory doughnuts crafted from urad dal batter, deep-fried to achieve a crispy exterior, typically served with coconut chutney and sambar.

Lentil fritters, traditionally deep-fried, served in a tangy lentil-based sambar.

Crispy golden fritters made from spiced lentil batter, deep-fried to perfection. Four pieces per serving.

Soft steamed rice cakes paired with crispy lentil doughnuts, served with coconut chutney, tomato chutney, and sambar.

Steamed rice cakes paired with spiced potato-filled bonda, typically served with chutney and sambar.

Idli, vada, and bonda.

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

Thin, crispy rice and lentil crepe, typically topped with finely chopped onions.

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

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

Thin rice and lentil crepe featuring a unique blend of traditional Indian spices, signifying a homage to indigenous flavors.

Fermented lentil and rice crepe, coated with a spicy red chilli paste, originating from Guntur.

Thin, crispy rice and lentil crepe, generously topped with spicy Guntur chilli paste and a rich layer of ghee.

A thin, crispy crepe made from a fermented batter of rice and lentils, generously filled with melted cheese.

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

Rice and lentil crepe, generously coated with ghee, filled with a savory mixture of mashed potatoes and mild spices.

Thin, crispy rice and lentil crepe, generously coated with ghee and topped with finely chopped onions.

Crispy semolina crepe served with lentil stew, coconut chutney, and tomato chutney.

Crispy crepe made with semolina and rice flour, delicately spiced and sprinkled with finely chopped onions.

Semolina crepe with a crispy texture, typically includes onions and chillies, stuffed with spiced mashed potatoes.

A trio of soft, thick, and spongy crepes made from a fermented batter of rice and urad dal.

A thick pancake made from fermented rice and lentil batter, traditionally topped with diced onions, tomatoes, and fresh coriander.

Thick rice and lentil pancake traditionally topped with finely chopped onions.

Crispy lentil pancake topped with mixed vegetables, served with coconut chutney, sambar, and tomato chutney.

A thick pancake from fermented rice and lentil batter, generously topped with onions, tomatoes, and a blend of aromatic spices.

Crisp, thin crepe made from a fermented rice and lentil batter, generously topped with ghee.

Thin rice and lentil crepe, garnished with a special garlic paste and typically includes a savory filling of potatoes and spices.

Thin rice and lentil crepe filled with a unique twist of Maggi noodles, typically includes a blend of spices.

Thin, crispy dosa filled with spiced chicken, typically includes onions and aromatic herbs.

Thin, fermented crepe filled with spiced minced chicken, traditionally served with a selection of chutneys.

Thin lentil crepe filled with spiced minced mutton, typically includes onions, tomatoes, and a blend of aromatic spices.

Crispy rice and lentil crepe filled with spicy, marinated chicken 65, typically includes cilantro and served with chutneys and sambar.

Pesarattu made from green gram lentils, filled with savory upma made from roasted semolina, ghee, cashews, and peas.

Green moong lentil crepe made with cilantro, cumin, ginger, green chili, and fenugreek.

Pesarattu made from green gram batter, garnished with finely chopped onions.

Thin and crispy crepe made with green lentil and rice batter, stuffed with half-mashed potatoes seasoned with herbs and spices.

Fluffy, deep-fried bread paired with a spiced chickpea curry, garnished with fresh cilantro, onions, and tomato slices.

Fluffy, deep-fried poori paired with rich, spiced chicken curry, garnished with fresh herbs.

Two pieces of deep-fried whole wheat bread served with a traditionally prepared goat or mutton curry, often featuring a rich blend of spices and herbs in a savory sauce.

Spicy chickpea curry served with a single piece of deep-fried, fluffy bread made from all-purpose flour.

Deep-fried unleavened whole-wheat bread, typically served as a puffy and light accompaniment.

A nutritious blend of assorted dry fruits and nuts, bound together with a hint of ghee and sweeteners to form round, dense laddus.

Cylindrical rolls crafted from cashews and pistachios, typically filled with a sweet pistachio mixture.

Diamond-shaped slices of kaju katli, made with cashews and sugar, typically includes a garnish of edible silver leaf.

Kaju gujiya is a crescent-shaped pastry filled with a sweet mixture of ground cashews, sugar, and cardamom, often sealed with a light, crisp outer layer.

Thin, paper-like sheets filled with a mix of dry fruits and sweetened with jaggery, offering a unique texture and taste.

Soft, puff pastry filled with a sweet mixture of tutti frutti and coconut, drawing inspiration from traditional Indian bakery favorites.

Layers of vanilla sponge cake interlaced with mango cream, designed to offer a tropical mango essence throughout.

Layers of moist chocolate cake, filled with cherries and whipped cream, typically includes dark chocolate shavings on top.

Homemade vanilla sponge pastry layered with butterscotch cream and topped with butterscotch chips.

Layers of vanilla sponge and cream infused with the essence of gulab jamun, adorned with slices of gulab jamun and a hint of almonds.

Vanilla sponge pastry layered with creamy mango filling, typically includes a topping of fresh mango slices.

Vanilla sponge pastry layered with pineapple cream and topped with pineapple chunks, typically includes a light glaze.

Vanilla sponge pastry interspersed with colorful tutti frutti pieces, typically includes a sweet glaze.

Chocolate sponge layered with cream and crushed Oreo cookies, typically includes a topping of more Oreos and a light dusting of sugar.

Layers of moist chocolate sponge cake with whipped cream and cherries, garnished with dark chocolate shavings.

A pastry infused with coffee, typically layered with coffee-flavored cream and a delicate coffee glaze.

Layered chocolate sponge cake filled with rich chocolate cream, typically includes a topping of smooth chocolate ganache.

Vanilla sponge layered with strawberry cream and topped with fresh strawberry slices.

Vanilla sponge pastry infused with saffron milk, featuring a creamy rasmalai filling, garnished with almonds and pistachios.

Osmania cookies are a traditional treat combining wheat flour, butter, sugar, and milk, originating from Hyderabad, India. These biscuits are known for their unique taste and texture.

Dilkush is a soft bread filled with a sweet mixture of coconut and tutti frutti, often found in Indian bakeries.

Soft, fluffy bun filled with a rich, sweet cream, typically served as a delightful accompaniment to tea or coffee.

Mango cake, typically made with a vanilla sponge infused with mango flavors, often layered or topped with mango cream.

Madatha Khaja is a layered pastry, deep-fried until crisp and typically soaked in a sugar syrup, known for its flaky texture.

Gavvalu, shell-shaped sweet treats made from flour dough, typically includes jaggery or sugar and a hint of cardamom, deep-fried until crisp.

Peanut pakoras are made by coating peanuts in a mixture of gram flour, rice flour, and light spices, then deep-fried.

Crispy, thick gram flour noodles, typically seasoned with a blend of spices for a savory snack experience.

A traditional Indian snack, these are small, deep-fried spirals made from a dough of rice flour, urad dal, and a blend of spices, offering a crunchy texture.

Sakkinalu is a traditional Indian snack, typically made from rice flour, sesame seeds, and spices, twisted into intricate shapes and deep-fried until crisp.

Green peas sautéed with a blend of Indian spices, offering a spicy and savory snack experience.

Deep-fried snack made from rice flour, seasoned with chili powder and other spices, typically enjoyed as a crunchy treat.

Thin, crispy noodles made from chickpea flour, seasoned with a blend of spices.

Crispy corn flakes combined with nuts, spices, and perhaps a hint of dried fruits, creating a savory and slightly sweet snack.

Boondi mix is a delightful combination of small, fried chickpea flour droplets, typically seasoned with a blend of spices.

Thin rice paper rolls filled with jaggery, a sweetener typically derived from sugarcane, offering a delicate sweetness.

Crispy fried hollow tubes, typically seasoned with a spicy blend of masala, offering a crunchy and savory snack experience.

Indian-style spicy cashews, typically roasted and seasoned with a blend of spices.

Green peas sautéed with a blend of spices, offering a spicy kick typical of Indian snacks.

A medley of savory and sweet Indian snacks, typically combining various fritters, sweets, and traditional bites in a half-pound serving.

Ribbon pakoda is made from a blend of rice flour, gram flour, and select spices, shaped into thin ribbons and deep-fried until crisp.

Ariselu, a traditional Indian sweet, is made from rice flour, jaggery, and cardamom, then deep-fried in refined groundnut oil for a crispy texture.

Boondi laddu is made from tiny, deep-fried gram flour balls, sweetened and formed into dense, round sweets, often garnished with nuts.

Nuvvula laddu, a traditional Indian sweet, combines roasted sesame seeds and jaggery into round, dense balls, often enhanced with hints of cardamom.

Traditional Indian drink with mango and yogurt.

Betel leaves filled with gulkand (rose petal preserve), fennel seeds, and sweetened coconut, offering a refreshing taste experience.

A crisp, refreshing taste you know and love with zero calories.

A sweet treat composed of layers of flaky pastry, filled and topped with butterscotch cream and drizzles.

Layers of moist chocolate sponge cake with whipped cream and cherries, topped with dark chocolate shavings.

Homemade chocolate sponge layered with rich chocolate cream, typically includes a luscious topping of chocolate ganache.

Homemade vanilla sponge cake infused with gulab jamun flavored cream, adorned with almonds, and crowned with a classic gulab jamun.

A soft, layered pastry infused with rich coffee flavor, typically includes a sweet coffee cream filling.

A light pastry layered with a blend of tutti frutti pieces, typically enveloped in a sweet, creamy filling.

Vanilla sponge cake filled with layers of mango cream, finished with a topping of mango gel.

Vanilla sponge cake layered with pineapple-flavored cream, typically includes pieces of pineapple and a cherry on top.

Fresh tender coconut juice, directly extracted, offering a natural and refreshing taste.

Today's special fruit custard combines a medley of seasonal fruits enveloped in a smooth, vanilla-flavored custard base.

Carbonated beverage, typically including a unique blend of cola flavors.

Milk infused with ground almonds and traditionally flavored with saffron and cardamom.

Refreshing, chilled milk infused with delicate rose syrup.

Motichur laddu consists of tiny, sweetened gram flour balls, typically bound together with ghee and sugar syrup, often garnished with cardamom and nuts.

White sandwich, a half-pound serving, typically includes a delicate blend of milk-based ingredients, often paneer or khoya, sweetened to perfection.

A half-pound assortment of Indian sweets, typically including a variety of milk, flour, and nut-based confections, often garnished with silver leaf and pistachios.

A tangy blend of ripe tomatoes, typically includes garlic, red chilies, and select spices, cooked until thick.

Palli podi is a dry spice mix made with roasted peanuts, red chillies, and garlic, often used as a seasoning or condiment.