Vishnu Foods ( eatery) Menu

Bitter melon sliced and stir-fried with a mix of traditional Indian herbs and spices.

Opo squash cooked in a traditional homestyle curry, typically includes onions, tomatoes, and a blend of aromatic Indian spices.

Spinach cooked with Guntur region's distinctive spices, typically includes a blend of hot chili peppers and traditional Indian seasonings.

Ridge gourd blended with chilies, tamarind, and spices, typically includes a tempering of mustard seeds, curry leaves, and garlic.

Handmade whole wheat paratha, crafted into layers, typically includes a light brushing of butter, cooked on a flat tawa for a soft texture.

Handmade whole wheat paratha, infused with methi (fenugreek) leaves, typically prepared on a griddle to achieve a soft yet slightly crispy texture.

Three pieces of unleavened whole wheat bread, deep fried until puffy.

A South Indian layered flatbread made typically with refined flour and ghee, known for its flaky texture, cooked on a griddle.

Rice mamra savored with diff chutneys, sev, and tangy veggies, etc.

Spiced potato fritters served in a bun with tangy chutney.

A spiced vegetable mash garnished with cilantro, accompanied by buttered bread rolls, sliced tomatoes, cucumbers, onions, and lime wedges.

This dish features a spicy chickpea curry, known as chana masala, served alongside bhatura, a type of deep-fried bread.

Crunchy muruku pieces tossed with diced potatoes, onions, tomatoes, and chickpeas, drizzled with tangy tamarind and mint chutneys.

Three crispy pastry triangles filled with a spicy onion mixture, deep-fried to achieve a golden texture.

Sliced onions mixed with spices, coated in gram flour batter, and deep-fried.

Spinach leaves mixed with gram flour and traditional Indian spices, then deep-fried to achieve a crispy texture.

Cabbage and cilantro mixed with spices and chickpea flour, then deep-fried to create crispy pakoras.

Green chilies dipped in a gram flour batter and deep-fried, typically includes a mix of spices.

Green chilies filled with a special blend of spices, dipped in gram flour batter, and deep-fried to create a distinctive snack known as Vishnu's Special Mirchi Bhaji.

Deep-fried dumplings prepared from a batter of rice and urad dal, typically seasoned with spices and served as a popular snack.

Bread slices dipped in a seasoned gram flour batter, typically includes a filling of mashed potatoes and spices, then deep-fried to a golden crisp.

Three savory South Indian doughnuts crafted from urad dal batter, deep-fried to achieve a golden crispy exterior and a soft interior.

Fried dumplings prepared with flour, yogurt, and a blend of traditional spices.

Three deep-fried puris, paired with aloo (potato) or chole (spicy chickpea curry), embodying a classic South Indian tiffin experience.

Shredded, flaky paratha stir-fried with mixed vegetables, aromatic spices, and savory sauces.

Battered cauliflower florets deep-fried and typically includes a mix of soy sauce, garlic, ginger, and spices in a tangy Manchurian sauce.

Deep-fried baby corn coated and tossed with curry leaves and chilies, sautéed in a rich Manchurian sauce.

Battered chicken pieces, typically includes soy sauce, ginger, and garlic, tossed in a tangy Manchurian sauce.

Deep-fried chicken cooked in a secret blend of chillies and exotic spices, typically includes onions and bell peppers.

Basmati rice stir-fried with mixed vegetables, typically includes soy sauce and a blend of Indo-Chinese spices, garnished with spring onions.

Basmati rice stir-fried with chicken, mixed with vegetables, and seasoned with Indo-Chinese spices.

Mixed vegetables simmered in a creamy sauce with cashews, coconut, and a blend of traditional Indian spices.

Baby eggplant simmered in a gravy of tamarind, peanuts, sesame seeds, and coconut, accented with traditional Indian spices.

Long green chilies are fried and simmered in a sauce that typically includes tamarind, peanuts, and coconut, following traditional Indian culinary techniques.

Chickpeas simmered in a rich blend of Indian spices and herbs, typically includes onions, tomatoes, and a tangy gravy.

Okra, bitter gourd, and banana, each deep-fried and seasoned with a mix of traditional Indian spices.

Potatoes stir-fried with a blend of Deccan spices, onions, and herbs.

Homemade cheese cubes simmered in a creamy sauce made from tomatoes, butter, and a blend of traditional spices.

Tender cubes of marinated paneer (cheese) in a rich and flavorful Indian curry sauce.

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

Garden fresh spinach cooked with Indian cheese in aromatic spices.

Cottage cheese cubes sautéed in chef special spices and masalas along with bell pepper onion cubes

Cottage cheese and vegetable dumplings, traditionally simmered in a creamy, cashew-infused sauce with a hint of spices.

Methi Matar Malai combines fenugreek leaves and green peas in a rich, creamy gravy, seasoned with a blend of aromatic spices.

Boneless chicken simmered with spinach, garlic, and a blend of Indian spices, finished with a touch of cream.

Chicken cooked with gongura (red sorrel) leaves and traditional Indian spices, offering a tangy and slightly sour flavor profile.

Tender chicken pieces simmered in a rich, spiced gravy with green peppers and aromatic herbs.

Andra chicken typically includes boneless chicken marinated and cooked with a blend of traditional Andhra spices, served in a rich, spicy gravy.

Spicy chicken curry cooked with yogurt and aromatic spices

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

Mutton cooked with gongura (red sorrel) leaves, typically includes onions, tomatoes, and a blend of spices to create a tangy and savory dish.

Boneless chicken marinated with spices and gongura (sorrel) leaves, deep-fried and tossed in a tangy 65 sauce with curry leaves.

Battered chicken cubes deep-fried and mixed with a spiced yogurt sauce, incorporating Indian spices for a tangy kick.

Marinated chicken deep-fried and sautéed with curry leaves, onions, and green chilies, incorporating Indian spices for a distinctive taste.

Chicken pieces cooked with freshly ground black pepper, spices, and typically includes onions and curry leaves.

Rice and moong dal lentils cooked together, seasoned with black peppercorns, cumin, and curry leaves, often tempered with ghee.

Rice cooked with lentils, mixed vegetables, and a special blend of South Indian spices, often garnished with a dollop of ghee.

Basmati rice slow-cooked with a medley of vegetables, herbs, and spices, traditionally layered and sealed (dum style) to infuse flavors.

Basmati rice and chicken marinated with a blend of spices, cooked under low heat in a sealed pot, typically includes saffron and herbs.

Basmati rice and bone-in goat, seasoned with saffron, herbs, and spices, cooked together in the traditional dum method.

Fluffy Steamed Rice, Perfectly Cooked to Complement Any Dish

Cottage cheese dumplings soaked in a sweet, cardamom-infused milk, garnished with pistachios and almonds.

Ground rice and milk pudding, delicately flavored with cardamom and generously topped with crushed pistachios.

Grated carrots simmered in milk and sweetened, typically includes a blend of nuts and cardamom for flavor.

Custard made with a blend of milk and custard powder, garnished with a variety of fresh fruits.

Payasam, a traditional Indian rice pudding, is typically made by simmering rice in milk and sugar, often garnished with raisins and cashews, and flavored with cardamom.