THE INDIAN CANTEEN Menu

Marinated chicken served over seasoned rice, typically garnished with raisins, almonds, pine nuts, and onions.

Mutton marinated with traditional spices, cooked with basmati rice, typically prepared in an underground oven called taboon, imparting a smoky aroma and flavor.

Chicken biryani with flavorful spices, featuring choice of Regular (24 oz) or Large (58 oz).

Boneless chicken cubes marinated in spices, deep fried, and sautéed with curry leaves and green chilies.

Boneless chicken marinated and roasted, then simmered in a creamy tomato-based sauce with butter and aromatic spices.

Mutton ghee roast biryani Tenders pieces of mutton, aromatic spices, and rich ghee. Available in regular (24 oz) or large (58 oz) sizes.

Vijayawada boneless chicken biryani. Available in Regular (24 oz) or Large (58 oz) size. Aromatic rice with tender boneless chicken.

Leavened flatbread baked in a tandoor oven, topped with garlic and butter.

Lemon juice, Himalayan salt, chaat masala, simple sugar syrup, and club soda.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Marinated boneless chicken deep-fried and tossed in a savory manchurian sauce with ginger, garlic, and onions.

Boneless chicken marinated, batter-fried, and sautéed with onions and bell peppers in a spicy chili sauce.

Chicken wings marinated in spices, coated in batter, and deep-fried until crispy.

Marinated chicken pieces dipped in a seasoned chickpea flour batter and deep-fried.

Boneless chicken marinated in spicy masala, fried and tossed with curry leaves and aromatic spices.

Marinated chicken pieces sautéed with onions, curry leaves, and a blend of Indian spices.

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

Boneless chicken cubes stir-fried with freshly ground pepper, onions, curry leaves, and Indian spices.

Slow-cooked goat meat blended with wheat, lentils, barley, and spices, creating a savory and rich porridge.

Bone-in goat cooked with special spices, black pepper, curry leaves, and coconut.

Mutton pieces sautéed with black pepper, green chilies, curry leaves, and traditional Indian spices.

Marinated fish coated in chickpea flour and Indian spices, deep-fried until crispy.

Battered fried fish stir-fried with onions, bell peppers, green chillies, and a tangy chilli sauce.

Battered, deep-fried shrimp sautéed with onions and bell peppers in a spicy Indo-Chinese chili sauce.

Shrimp marinated in ginger and garlic paste, fried with Indian masala, and tossed in a special 555 sauce.

Boneless chicken marinated in yogurt and spices, skewered, and roasted in a clay oven.

Chunks of boneless fish marinated in yogurt and spices, grilled in a traditional clay oven.

Marinated shrimp in yogurt and spices, grilled in a tandoor.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Chicken cooked slowly with yogurt, cashews, and traditional Indian spices in a sealed container.

Boiled eggs cooked in an onion and tomato sauce with traditional Indian spices.

Goat meat marinated and slow-cooked with traditional Indian spices, cashews, and fried onions.

Marinated fish fillets cooked with onion, tomato, coconut milk, and a variety of Indian spices.

Shrimp cooked with traditional Indian spices and chef's special masala mix in a rich curry sauce.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Spiced rice with chicken 65 pieces. Sizes: Regular (24 oz) or Large (58 oz).

Tender chicken mixed with fragrant basmati rice, spices, and herbs. Size options: Regular (24 oz) or Large (58 oz).

Chicken biryani with flavorful spices, featuring choice of Regular (24 oz) or Large (58 oz).

Mutton ghee roast biryani Tenders pieces of mutton, aromatic spices, and rich ghee. Available in regular (24 oz) or large (58 oz) sizes.

Aromatic rice and tender fish. Size options: Regular (24 oz) or Large (58 oz).

Succulent shrimp with aromatic spices and basmati rice. Available in Regular (24 oz) or Large (58 oz).

Chicken 65 pieces, lettuce, onion, mint, and tamarind chutney wrapped in tortilla bread.

Marinated chicken tikka with yogurt and spices, wrapped in a flaky paratha with onions and green chutney.

Short-grain rice often steamed and commonly paired with traditional Indian spices.

Hand-stretched and spun into thin sheets, rumali roti resembles a handkerchief and is cooked on a convex griddle.

Layered, flaky flatbread made with refined flour and pan-fried. Typically enjoyed as a staple bread from the Malabar region of India.

Whole wheat flatbread cooked on a griddle.

Leavened flatbread made with refined flour and baked in a tandoor oven.

Leavened bread baked in a clay oven and brushed with butter.

Leavened flatbread baked in a tandoor oven, topped with garlic and butter.

Whole wheat flatbread traditionally baked in a tandoor (cylindrical clay oven).

Whole wheat flatbread baked in a tandoor oven and lightly coated with butter.

Whole wheat flatbread baked in a tandoor oven, typically includes a garlic topping.

A thin, savory crepe made from fermented rice and lentil batter. Typically served with chutney and sambar.

Thin rice and lentil crepe filled with spiced potatoes and onions.

Deep-fried lentil doughnuts with a crispy exterior and soft interior.

Chickpea curry cooked in a spiced tomato gravy, served with two pieces of deep-fried, unleavened bread made from white flour and yogurt.

Crispy chicken 65 pieces layered with fragrant mandi rice, cooked with aromatic spices and herbs, creating a flavorful one-pot meal.

Mutton marinated with traditional spices, cooked with basmati rice, typically prepared in an underground oven called taboon, imparting a smoky aroma and flavor.

Fish mandi biryani: Seasoned fish cooked with ginger, garlic, red chili, cumin, garam masala, fried onion, and curd, layered with pre-cooked rice in Arabian spices.

Basmati rice cooked with spices, topped with spicy batter-fried fish in a tangy 65 sauce.

Varieties of fried rice with vegetable, egg, chicken, or shrimp options.

Stir-fried rice with boneless chicken pieces marinated in spices, deep-fried, and tossed with curry leaves, garlic, and ginger.

Fried bread slices soaked in hot milk with saffron, cardamom, and garnished with nuts.

Betel leaves typically filled with rose petal preserves, desiccated coconut, tutti-frutti, cherries, and chopped dates.

A refreshing drink made with milk, rose syrup, and sweet basil seeds.

Lemon juice, Himalayan salt, chaat masala, simple sugar syrup, and club soda.

Irani chai: A sweet, creamy tea made with milk, tea leaves, sugar, and Indian spices, inspired by traditional Hyderabadi recipes.