Udupi Indian Vegetarian & Vegan Cuisine Menu

Hot & Sour Soup is a popular Chinese dish known for its bold flavors and contrasting textures. It typically features a savory broth that is both spicy and tangy.

Milagu Thanni, also known as Milagu Rasam or Pepper Soup. It's primarily made with a base of black pepper, which gives it a pronounced spicy kick, balanced with tamarind for tanginess. Other key ingredients include garlic, cumin, and curry leaves, all simmered together to create a flavorful broth.

Dahi Puri is a popular Indian street food delicacy that combines crispy puris filled with a medley of flavors and textures. Each puri is filled with a mixture of spiced potatoes, chickpeas, and tangy tamarind chutney.

Papad Chaat is a delightful Indian snack that transforms crispy papads (thin, crunchy discs made from lentil or chickpea flour) into a savory treat. Typically served as a street food, it involves topping the papads with a mixture of chopped onions, tomatoes, cilantro, and spices like chaat masala and cumin.

Samosa Chaat is a mouthwatering Indian street food that elevates the beloved samosa to new heights of flavor and texture. It typically starts with crispy, triangular samosas stuffed with spiced potatoes and peas. Samosa Chaat is enjoyed both as a snack and a popular appetizer, loved for its bold flavors and satisfying crunch.

Masala Papad is a popular Indian appetizer or snack that features a crisp papad topped with a flavorful mixture of chopped vegetables such as onions, tomatoes, and sometimes bell peppers. The crunchy texture of the papad contrasts wonderfully with the fresh, spicy, and tangy flavors of the vegetables and spices, making Masala Papad a favorite starter in Indian cuisine

Idly is a traditional South Indian breakfast dish that consists of steamed rice cakes. These cakes are made from a batter of fermented rice and black lentils, which gives them a light and fluffy texture. Idlis are typically round and served hot, often paired with coconut chutney and sambar.

Medu Vada, also known simply as Vada, is a popular South Indian snack cherished for its crispy exterior and soft interior. Made from a batter of urad dal (black gram) seasoned with spices like cumin, black pepper, and curry leaves, Medu Vada is shaped like a doughnut and deep-fried until golden brown

Rasam Vada is a delectable South Indian dish that combines crispy vadas (deep-fried lentil donuts) with tangy rasam, a spicy and aromatic soup made with tamarind juice, tomatoes, and spices like pepper, cumin, and coriander. The vadas are soaked briefly in the hot rasam, allowing them to absorb the flavors while retaining their crunchy texture.

Dahi Vada is a popular Indian snack or appetizer consisting of soft lentil dumplings (vadas) soaked in creamy yogurt and topped with tangy tamarind chutney and spicy seasoning. The vadas are made from a batter of soaked urad dal (black gram) and are deep-fried until golden brown, then soaked in water to soften them before being immersed in whipped yogurt.

A samosa is a popular savory snack originating from South Asia, consisting of a triangular pastry filled with spiced potatoes, peas, lentils, or minced meat. It's typically deep-fried to a crispy golden brown, offering a delightful crunch with each bite.

Paneer pakora is a delicious Indian snack where cubes of paneer (Indian cottage cheese) are coated in a seasoned chickpea flour batter and deep-fried until crispy and golden brown. The batter is often flavored with spices like ajwain (carom seeds), turmeric, and chili powder, lending a savory and aromatic taste.

Mixed vegetable pakoras are a popular Indian snack made by batter-coating a variety of vegetables such as potatoes, onions, spinach leaves, cauliflower florets, and bell peppers. These vegetables are typically sliced or cut into bite-sized pieces, dipped in a seasoned chickpea flour batter, and deep-fried until crispy and golden brown.

Cut mirchi, also known as mirchi bajji or stuffed chili fritters, are a popular Indian street food and snack. Large green chilies, such as banana peppers or Anaheim peppers, are slit lengthwise and deseeded. They are then stuffed with a mixture of spices,

Gobi 65 is a popular Indian appetizer or snack made with cauliflower florets that are marinated in a spicy, tangy batter and deep-fried until crispy. The batter is typically seasoned with a mix of spices such as chili powder, turmeric, cumin, and curry leaves, giving Gobi 65 its vibrant color and aromatic flavor

Gobi Manchurian is a popular Indo-Chinese dish featuring crispy cauliflower florets tossed in a savory, tangy sauce. The cauliflower is first coated in a batter made of cornflour (cornstarch) and spices, deep-fried until golden and crunchy.

Chilli Gobi is a spicy and tangy Indo-Chinese dish made with cauliflower florets that are coated in a batter, deep-fried until crispy, and then stir-fried with onions, bell peppers, and a flavorful sauce. The sauce typically includes ingredients like soy sauce, vinegar, tomato ketchup, garlic, ginger, and green chilies, providing a balance of sweet, sour, and spicy flavors.

Chilli Mushroom is a savory Indo-Chinese dish featuring button mushrooms that are stir-fried with onions, bell peppers, and a spicy sauce. The mushrooms are typically coated in a batter, deep-fried until crispy, and then tossed in a sauce made with soy sauce, vinegar, garlic, ginger, green chilies, and sometimes tomato ketchup for added tanginess.

Pepper Mushroom is a dish where sliced mushrooms are stir-fried with onions, bell peppers, and a generous amount of black pepper. The dish typically includes garlic, ginger, and sometimes green chilies for added flavor and spice.

Mushroom 65 is a flavorful South Indian appetizer or snack where button mushrooms are marinated in a spicy mixture, coated in a batter, and deep-fried until crispy. The marinade often includes spices like chili powder, turmeric, cumin, and curry leaves, giving the mushrooms a vibrant color and aromatic flavor.

Chilli Idly is a fusion dish that combines traditional South Indian idlis (steamed rice cakes) with a spicy Indo-Chinese twist. The idlis are typically cut into bite-sized pieces and stir-fried with onions, bell peppers, and a flavorful sauce. The sauce usually includes ingredients like soy sauce, vinegar, garlic, ginger, green chilies, and sometimes tomato ketchup for added tanginess.

Podi Idly is a traditional South Indian dish where steamed idlis (rice cakes) are coated with a special spice powder known as "pod i" or "gunpowder." This powder is typically made from roasted lentils, sesame seeds, dry red chilies, and other spices ground together to a coarse texture.

A masala dosa is a South Indian delicacy where a plain dosa is filled with a spiced potato filling. The dosa itself is a thin, crispy crepe made from fermented rice and lentil batter. The filling consists of mashed potatoes tempered with mustard seeds, curry leaves, and spices like turmeric and cumin, creating a flavorful contrast to the dosa's texture

Mysore dosa is a variant of the traditional South Indian dosa, distinguished by its spicy red chutney spread on the inner surface before cooking. This chutney is made from red chilies, garlic, and other spices, lending the dosa a distinctive reddish hue and a bold, tangy flavor.

Mysore masala dosa is a flavorful South Indian dish where a traditional dosa is generously smeared with spicy red chutney made from red chilies, garlic, and spices. Inside, it's filled with a spiced potato mixture that includes mustard seeds, curry leaves, and turmeric.

Onion dosa, also known as onion uttapam, is a South Indian savory pancake made from fermented rice and lentil batter. It is studded with finely chopped onions and sometimes other ingredients like green chilies and cilantro, which are mixed into the batter before cooking. he dosa is thicker and softer compared to the traditional dosa, with a slight tang from fermentation.

Onion masala dosa is a delightful South Indian dish that combines the crispy texture of a traditional dosa with a flavorful onion and potato filling. The dosa itself is a thin, fermented rice and lentil crepe, cooked until golden and crisp. Inside, it's filled with a mixture of sautéed onions, mashed potatoes, and spices like turmeric and mustard seeds, creating a savory and aromatic blend.

Ghee dosa is a classic South Indian crepe known for its rich and buttery flavor, thanks to the generous use of ghee (clarified butter) during cooking. Made from a fermented batter of rice and lentils, the dosa is thin and crispy around the edges, with a soft center.

Ghee podi dosa is a South Indian delicacy where a traditional dosa is given extra flavor and texture with the addition of ghee (clarified butter) and podi (spice powder). The dosa itself is a thin, fermented rice and lentil crepe, cooked until crisp and golden. Before folding or serving, ghee is generously spread over the dosa, imparting a rich, buttery taste

Cheese dosa is a fusion dish that combines the traditional South Indian dosa with the creamy richness of cheese. A dosa is a thin, fermented rice and lentil crepe known for its crisp texture. In cheese dosa, grated cheese, often varieties like mozzarella or cheddar, is sprinkled generously over the dosa as it cooks on the griddle

Paneer dosa is a delicious South Indian dish where a traditional dosa is filled with a flavorful mixture of paneer (Indian cottage cheese) and spices. The dosa itself is a thin, fermented rice and lentil crepe, known for its crispy texture. Inside, the paneer filling is typically made by sautéing paneer with onions, tomatoes, and a blend of spices such as turmeric, cumin, and coriander.

Cauliflower dosa is a unique variation of the traditional South Indian dosa, where grated cauliflower is incorporated into the fermented rice and lentil batter. This adds a mild sweetness and a slight crunch to the dosa, complementing its typical crispy texture.

Spring dosa is a modern fusion dish that blends elements of South Indian dosa with flavors inspired by Chinese cuisine. It features a thin, crispy dosa filled with a stir-fried mixture of vegetables like cabbage, carrots, bell peppers, and sometimes bean sprouts, seasoned with soy sauce and spices.

Rava dosa is a popular South Indian crepe made from semolina (rava) instead of the traditional rice and lentil batter. The batter is mixed with rice flour, all-purpose flour, yogurt, and water to achieve a thin consistency. Rava dosa cooks quickly on a hot griddle to a crisp, lace-like texture, with a golden-brown color

Rava masala dosa is a delightful variation of the traditional South Indian dosa, where the usual rice and lentil batter is replaced with a batter made primarily from semolina (rava). This variation gives the dosa a unique texture—thin, crispy, and slightly porous

Onion rava dosa is a delicious South Indian crepe made from semolina (rava) batter, known for its crisp and lace-like texture. It's distinctively flavored with finely chopped onions, green chilies, and cumin seeds, which are mixed into the batter before cooking

Kal dosa, also known as set dosa, is a softer and thicker variant of the traditional South Indian dosa. It is made from a fermented batter of rice and lentils but is typically smaller and denser in comparison. Kal dosa is cooked on a flat griddle until it turns golden brown and has a slightly spongy texture.

Masala uthappam is a flavorful South Indian pancake that incorporates a spiced vegetable topping into the traditional uthappam batter. The base batter is made from fermented rice and lentils, poured onto a hot griddle to form a thick pancake

Onion and tomato uthappam is a delicious South Indian pancake variation where finely chopped onions and tomatoes are mixed into the traditional fermented rice and lentil batter. This mixture is poured onto a hot griddle to form a thick pancake, creating a savory and slightly tangy flavor profile.

Paneer tikka masala is a popular Indian dish where cubes of paneer (Indian cottage cheese) are marinated in a spiced yogurt mixture and grilled until charred and flavorful. These grilled paneer pieces are then simmered in a rich and creamy tomato-based curry sauce, which is infused with aromatic spices such as cumin, coriander, turmeric, and garam masala

Palak paneer is a classic North Indian dish consisting of paneer (Indian cottage cheese) cubes simmered in a creamy spinach (palak) gravy. The spinach gravy is made from pureed spinach leaves cooked with onions, tomatoes, garlic, and a blend of spices such as cumin, coriander, and garam masala.

Aloo palak is a comforting North Indian dish that combines potatoes (aloo) and spinach (palak) in a flavorful curry. The dish features cubed potatoes cooked with spinach, onions, tomatoes, and a blend of spices such as cumin, turmeric, and garam masala. The spinach imparts a vibrant green color and adds a nutritious element to the dish, while the potatoes provide a hearty texture

Saag channa is a North Indian dish that combines chickpeas (channa) with a flavorful spinach-based curry known as saag. The saag is made from pureed spinach and sometimes other greens like mustard leaves or fenugreek leaves, cooked with onions, tomatoes, garlic, and a blend of spices such as cumin, coriander, and turmeric.

Dal fry is a popular North Indian dish made from lentils (usually yellow or red lentils) cooked until soft and then tempered with spices. The lentils are typically sautéed with onions, tomatoes, garlic, and ginger, seasoned with cumin, turmeric, and other spices.

Mutter paneer is a popular North Indian dish featuring paneer (Indian cottage cheese) and green peas (mutter) cooked in a rich and flavorful tomato-based gravy. The gravy is made with pureed tomatoes, onions, garlic, ginger, and a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala.

Malai kofta is a rich and indulgent North Indian dish consisting of deep-fried dumplings (koftas) made from paneer (Indian cottage cheese), potatoes, and sometimes mixed with nuts and raisins. These koftas are simmered in a creamy tomato-based gravy made with onions, tomatoes, cashew nuts, and aromatic spices such as cumin, coriander, turmeric, and garam masala

Channa masala is a popular North Indian dish featuring chickpeas (channa) cooked in a spicy and tangy tomato-based gravy. The gravy is made with onions, tomatoes, garlic, ginger, and a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala.

Bagara baingan is a traditional Hyderabadi dish from India, consisting of small eggplants (baingan) cooked in a rich and aromatic gravy. The gravy is made from a blend of roasted peanuts, sesame seeds, coconut, and spices like cumin, coriander, turmeric, and red chili powder. Tamarind paste or lemon juice adds a tangy twist to the gravy, balancing the flavors

Baingan bharta is a flavorful North Indian dish made from roasted and mashed eggplant (baingan), cooked with onions, tomatoes, garlic, and spices. The smoky flavor of the roasted eggplant blends with the tanginess of tomatoes and the warmth of spices like cumin, coriander, turmeric, and garam masala

Bhindi masala is a popular North Indian dish made from okra (bhindi) cooked with onions, tomatoes, and a blend of aromatic spices. The okra is typically sautéed until tender and crispy, while retaining its distinctive texture. The spices commonly used include cumin, coriander, turmeric, and garam masala, which give the dish its flavorful profile

Mushroom Chettinadu is a South Indian dish known for its bold flavors and aromatic spices. It features mushrooms cooked in a rich and flavorful gravy made with a blend of roasted spices such as black peppercorns, fennel seeds, cloves, cinnamon, and star anise

Mixed vegetable Chettinadu is a South Indian dish that combines a variety of vegetables cooked in a flavorful and aromatic Chettinadu-style gravy. The gravy is rich and spicy, made with a blend of roasted spices such as black peppercorns, fennel seeds, cloves, cinnamon, and star anise, along with coconut, onions, tomatoes, garlic, and ginger

Mixed vegetable korma is a creamy and aromatic North Indian dish featuring a variety of vegetables cooked in a rich, spiced gravy. The vegetables, which often include carrots, potatoes, peas, beans, and cauliflower, are simmered in a sauce made from yogurt, cream, or coconut milk, blended with onions, tomatoes, and a medley of spices such as cumin, coriander, turmeric, and garam masala

Gobi 65 biryani is a delightful fusion dish that combines the flavors of Gobi 65, a popular Indian appetizer made with crispy fried cauliflower, with the aromatic spices and fragrant rice of biryani. In this dish, marinated and fried cauliflower florets (Gobi 65) are layered with cooked basmati rice that's been flavored with a blend of spices such as cumin, coriander, turmeric, and garam masala.

Paneer biryani is a delectable Indian rice dish where fragrant basmati rice and paneer (Indian cottage cheese) are layered and cooked together with a blend of aromatic spices. The paneer cubes are typically marinated in yogurt and spices such as cumin, coriander, turmeric, and garam masala before being added to the biryani.

Hyderabad Veg Dum Biryani is a celebrated Indian dish renowned for its layers of fragrant basmati rice and assorted vegetables cooked in a blend of aromatic spices. Prepared using the "dum" method, where the ingredients are layered and slow-cooked in a sealed pot to allow flavors to meld, this biryani showcases a rich combination of spices like cumin, coriander, turmeric, and garam masala

Curd rice, also known as thayir sadam in South India, is a simple and comforting dish made from cooked rice mixed with yogurt (curd). Typically served chilled, it combines the coolness of yogurt with the subtle flavors of rice. To enhance its taste, it's often seasoned with mustard seeds, curry leaves, green chilies, ginger, and sometimes garnished with finely chopped cilantro

Coconut rice is a fragrant and flavorful dish popular in South Indian and Southeast Asian cuisines. It's made by cooking rice in coconut milk, which gives it a rich and creamy texture along with a subtle coconut flavor. The rice is often seasoned with spices like mustard seeds, curry leaves, and sometimes grated coconut itself, adding layers of aroma and taste

Lemon rice is a zesty and tangy South Indian dish made from cooked rice tossed with a tempering of mustard seeds, curry leaves, peanuts, and turmeric, all flavored with fresh lemon juice. The combination of tartness from the lemon juice, nuttiness from the peanuts, and the aromatic spices gives lemon rice its distinctive flavor profile.

Tamarind rice, also known as puliyogare in South India, is a tangy and flavorful dish made from cooked rice mixed with a spicy and sour tamarind paste. The tamarind paste is typically made by simmering tamarind pulp with spices like mustard seeds, fenugreek seeds, dried red chilies, turmeric, and curry leaves

Bisi bele bhath is a traditional and flavorful rice dish from Karnataka, South India. It is made by cooking rice and lentils together with a special spice blend called "bisi bele bhath powder." This powder typically includes ingredients like coriander seeds, cumin seeds, fenugreek seeds, cinnamon, cloves, and dried red chilies, among others.

Chapati, also known as chappathi, is a staple flatbread in Indian cuisine made from whole wheat flour (atta). It is rolled into thin circles and cooked on a hot griddle until it puffs up and develops brown spots on both sides. Chapati is known for its soft and chewy texture, making it versatile and suitable for pairing with a variety of dishes.

Bhatura is a popular North Indian deep-fried bread made from fermented dough. It is typically made with all-purpose flour (maida), yogurt, and sometimes yeast or baking powder to aid in fermentation and puffing. The dough is rolled into small discs and deep-fried until it puffs up and turns golden brown, resulting in a fluffy and airy texture

Plain naan is a soft and fluffy Indian bread typically made from refined flour (maida) and leavened with yeast. It's shaped into elongated ovals, stretched thin, and then baked in a tandoor (clay oven), which gives it a distinctive bubbly texture and slightly charred edges. Naan is enjoyed for its chewy texture and slightly crispy exterior

Garlic naan is a flavorful variation of the traditional Indian naan bread. It's made by incorporating finely chopped garlic and sometimes fresh cilantro into the dough before it's shaped into elongated ovals and baked in a tandoor (clay oven). The garlic imparts a robust flavor and aroma to the naan, complementing its chewy texture and slightly crispy exterior

Butter naan is a soft and fluffy Indian bread known for its rich flavor and texture. It is made from refined flour (maida), yeast, yogurt, and a touch of sugar, which together create a dough that is allowed to rise before being shaped into elongated ovals. These ovals are then baked in a tandoor (clay oven), resulting in naan that is soft and slightly chewy, with a crispy exterior.

Phulka, also known as roti or chapati in different regions of India, is a traditional Indian flatbread made from whole wheat flour (atta). It is a staple in Indian cuisine and is prepared by kneading the dough from atta flour, water, and salt, then rolling it into thin circles and cooking it on a hot griddle or tava.

Malabar parotta, also known simply as parotta or Kerala parotta, is a popular South Indian flatbread originating from the Malabar region of Kerala. It is made from maida (all-purpose flour), oil or ghee, and water, which are kneaded into a smooth dough. The dough is then stretched and layered with ghee or oil, folded, and coiled into a spiral shape.

Chole bhatura is a classic North Indian dish consisting of spicy chickpea curry (chole) paired with deep-fried bread (bhatura). The chickpea curry is cooked with a blend of onions, tomatoes, ginger, garlic, and various spices, creating a tangy and flavorful gravy. Bhatura, the accompanying bread, is made from fermented dough deep-fried until golden and puffed

Poori bhaji is a popular Indian breakfast dish consisting of fluffy, deep-fried bread called poori served with a spicy and flavorful potato curry known as bhaji or aloo sabzi. It is made from unleavened wheat flour dough rolled into small discs and deep-fried until they puff up and become golden brown. They are known for their crispy texture on the outside and softness on the inside.

Gulab jamun is a popular and indulgent Indian dessert made from khoya (reduced milk solids) or milk powder, kneaded into a dough, and shaped into small balls. These balls are deep-fried until they achieve a golden brown color and then soaked in a sugar syrup flavored with rose water, cardamom, and saffron.

Carrot halwa, also known as "gajar ka halwa," is a popular and indulgent Indian dessert made from grated carrots, milk, sugar, and ghee (clarified butter). Carrot halwa is often garnished with chopped nuts like almonds or cashews and served warm or cold, depending on preference. I

Saffron kheer, also known as saffron rice pudding or saffron milk pudding, is a rich and aromatic dessert from Indian cuisine. It is made by simmering rice in milk until it becomes thick and creamy, flavored with saffron threads, cardamom, and sometimes garnished with nuts like almonds or pistachios.

Coffee is a popular brewed beverage made from roasted coffee beans, which are the seeds of berries from certain Coffea plant species. It is known for its rich, aromatic flavor and stimulating effects due to its caffeine content.

Plain lassi is a traditional Indian yogurt-based drink that is refreshing and mildly tangy. It is made by blending fresh yogurt with water until smooth, resulting in a creamy and frothy texture. Often, a pinch of salt is added to enhance the flavor.

Sweet lassi is a delightful and creamy yogurt-based drink from India, enjoyed for its refreshing and sweet flavor. It is made by blending fresh yogurt with water and sugar, creating a smooth and frothy texture. Sometimes, a splash of rose water or a pinch of cardamom powder is added for additional fragrance and flavor.

Mango lassi is a delicious and creamy yogurt-based drink that features ripe mangoes as its star ingredient. It is a popular beverage in India and South Asia, especially during the summer when mangoes are in season. To make mango lassi, ripe mangoes are peeled, pitted, and blended with fresh yogurt, milk, or water until smooth and creamy.

Salt lassi is a savory and refreshing yogurt-based drink popular in India, especially in the northern regions. It is made by blending fresh yogurt with water and adding a pinch of salt to taste. Sometimes, a sprinkle of roasted cumin powder or black salt is added for extra flavor. Salt lassi is known for its tangy and slightly salty taste, making it a perfect accompaniment to spicy Indian meals. It helps balance the palate and aids digestion, especially during hot weather. Salt lassi can be enjoyed plain or garnished with a few fresh mint leaves or a dash of chaat mas

Rose milk, also known as rose syrup milk or rose falooda, is a refreshing and fragrant beverage popular in South Asia. It is made by blending chilled milk with rose syrup, which is typically made from rose water and sugar, imparting a sweet floral flavor and a pink hue to the drink.