Woodlands Indian Vegetarian Cusine Menu

Savory mixture topped with onion, tomato and chutneys.

Green chilies typically coated in spiced chickpea batter and deep-fried.

Deep-fried lentil donuts soaked in yogurt, garnished with tamarind chutney and spices.

Cauliflower florets marinated in spices, deep-fried until crispy, and sautéed with curry leaves and green chilies.

Cauliflower marinated with garlic, chilies and soy sauce.

Steamed cakes made from fermented rice and lentils.

Deep-fried idli pieces, tossed with garlic, ginger, spring onions, chili, and soy sauce.

Steamed rice and lentil cakes spiced with cashew nuts, carrots, and cilantro.

Deep-fried lentil dumplings typically filled with spiced onions and herbs.

Crispy lentil wafers topped with diced onions, tomatoes, green chilies, and sprinkled with tangy spices.

Deep-fried lentil doughnuts typically made with urad dal, spices, and curry leaves.

Mini steamed rice and lentil cakes, typically served with sambar or chutney.

Potatoes, cauliflower, onions and chillies dipped in mildly spiced besan batter and deep fried.

Batter fried cottage cheese, sauteed w onion, bellpepper, chily & soy sauce.

Tender homemade cheese sticks dipped in batter and fried.

Mashed potatoes with spices, coated in chickpea flour, and deep-fried.

Spiced potato patties topped with curried chickpeas, onions, tomatoes, cilantro, and drizzled with tamarind and mint chutneys.

Fried lentil donuts dipped in spicy and tangy South Indian soup made from tomatoes, tamarind, and spices.

Deep-fried lentil doughnuts soaked in sambar, typically garnished with onions and cilantro.

Deep-fried vada dumplings tossed with spicy Indo-Chinese sauce, typically including ginger, garlic, bell peppers, and onions.

Minced vegetables mixed with spices, coated in bread crumbs, and deep-fried.

Crispy triangular pastries typically stuffed with spiced potatoes and green peas.

Pure and refreshing bottled water.

A refreshing drink made with yogurt, water, and typically seasoned with salt and spices.

Non vegan.

A soothing blend of aromatic herbs steeped to create a calming tea.

Chilled, Refreshing Brewed Tea, Perfectly Balanced for a Hot Day

A traditional yogurt drink, typically sweet or salted.

Mango juice typically includes ripe mangoes blended into a smooth, refreshing beverage.

Non vegan. yogurt drink with mango.

Non vegan.

Fresh, cold, and creamy whole milk, perfectly refreshing and nutritious.

Non vegan.

Grenadine with sprite

Refreshing carbonated beverage, perfect for quenching your thirst.

Non vegan.

Sparkling water: Effervescent and refreshing Indian soda, typically enjoyed for its crisp bubbles.

Sparkling Water: Indian soda mix with lemon and mild spices.

Deep-fried bread made from leavened all-purpose flour dough, known for its fluffy, airy texture.

Crisp, buttery toasted bread infused with aromatic garlic and herbs.

Flaky, buttery Indian flatbread, perfect as a side or with curries.

House-made dough, typically leavened, baked to perfection in an Indian clay oven.

Deep-fried whole wheat bread that puffs up, known as a staple in Indian cuisine.

Diced potatoes and chopped spinach cooked with tomatoes, onions, and a blend of Indian spices.

Non vegan. fresh vegetables cooked in special coconut sauce and spices.

Slices of fresh eggplant baked on a low flame, mashed with tomatoes & onions, cooked with spices.

Okra cooked with onions and a blend of Indian spices.

Chick-peas in exotic spices.

Lentil sauteed with onion, ginger, and garlic.

Cauliflower cooked with onion and 20 different spices, hot and spicy.

Non vegan. homemade cheese and peas cooked with tomatoes and spices.

Fresh vegetables cooked with herbs and spices.

Non vegan. spinach and fresh cottage cheese cooked with onion, tomato and spices.

Non vegan. cheese pieces in tomato based creamy sauce with spices.

Thali curry: A traditional Indian curry typically includes a variety of vegetables or meats cooked with spices, onions, garlic, and tomatoes. No rice included.

Thali or special curry (16 oz): A selection of daily special curries, typically including options like paneer tikka masala, aloo tamatar, channa masala, dal fry, and kadhi pakoda.

Thali or special curry: A selection of daily special curries served with rice, typically includes a variety of vegetable or meat curries cooked in traditional Indian spices and herbs.

Tofu cooked in a flavorful blend of onions, tomatoes, and coconut milk, garnished with Indian spices.

Mixed vegetables cooked in a creamy coconut gravy with cashew and spices.

Grated carrots cooked in honey and butter.

Fried home made cheese balls, served in rose flavored light syrup.

Semolina pudding cooked with clarified butter and sugar, topped with a scoop of ice cream.

Vanilla ice cream typically includes a smooth and creamy texture, offering the classic taste of pure vanilla.

Cream of wheat cooked with sugar, butter and saffron.

Thickened milk ice cream flavored with cardamom and typically includes nuts.

Indian ice cream made from sweetened concentrated milk and mango pulp.

Homemade cheese in a flavored creamy milk sauce and pistachio nuts.

Fine vermicelli cooked in milk and garnished with raisins and cashews.

Thin rice and lentil crepe drizzled with butter.

Thin rice & lentil crepe with cheese.

Thin crepe made from fermented rice and lentil batter, spread with chocolate sauce.

Thin rice and lentil crepe filled with potatoes and onions.

Hot spicy. thin rice and lentil crepe with the spread of spicy chutney.

Thin rice and lentil crepe with onion topping.

Thin rice and lentil crepe with onion topping and filled with potato and onions.

Hot spicy. thin rice crepes filled with homemade cheese and spicy chutney.

Thin rice crepes, rolled and crispy.

Crispy thin rice crepe filled with seasoned mashed potatoe.

Crispy crepe made of semolina and rice flour.

Thin and crispy crepe made from semolina and rice flour, typically filled with spiced mashed potatoes and onions.

Dosa spread with a special blend of ground dry spices, including lentils and dried chilies.

Thin crepe made from fermented rice and lentil batter, originating from South India.

Spicy. cream of wheat and rice crepe grilled with onion and chili.

Cream of wheat & rice flour crepe grilled with onion, chilli & filled with seasoned potato

Thin rice and lentil crepe filled with mashed potatoes and freshly sautéed vegetables, rolled and sliced.

Spicy. served with gravy. cauliflower marinated with flour, sautéed with garlic, ginger, chilies and soy sauce.

Spicy. diced layer bread with onion, tomato, and spices with veg.chick peas

Whole moong dal and rice crepe topped with onion, chili and stuffed with uppuma.

Paratha with Kurma: Two pieces of layered flatbread typically served with a rich vegetable curry.

Non vegan. rice and lentils cooked like khichdi served fresh vegetables cooked in special coconut sauce.

Rice and lentils cooked together like khichdi, typically served with a spiced lentil and vegetable stew.

Deep-fried, puffed whole wheat bread served with spiced chickpea curry.

Deep-fried, puffed whole wheat bread served with a spiced potato curry.

Two soft and thick rice and lentil crepes.

Rice seasoned with lemon juice, seasoning and cashew nuts.

Spicy. rice cooked with lentil, garden fresh vegetables with special spices.

Cream of wheat cooked with fresh garden vegetables and garnished with nuts.

Rice mixed with special tamarind sauce and peanuts.

Rice cooked with tomatoes, onions, and aromatic spices.

Spicy. basmati rice cooked with fresh vegetables and special spices.

Savory fried rice tossed with fresh garden vegetables.

Stir-fried noodles typically mixed with assorted vegetables and seasoned with Indo-Chinese spices.

Non vegan. .yogurt rice garnished with mustard seeds and cucumber.

Chickpeas simmered in an onion-tomato gravy, seasoned with traditional Indian spices.

Chickpeas cooked with onions, tomatoes, and a blend of Indian spices.

A single whole wheat flatbread, typically made from flour and water, cooked on a griddle or open flame.

Ground coconut blended with green chilies, spices, and curry leaves.

Ground fresh coconut typically combined with green chilies, roasted channa dal, and spices.

Ground coconut typically blended with green chilies, curry leaves, and spices.

Fermented rice and lentil mixture, typically used to make thin, crispy crepes known as dosa.

Idli batter: A fermented blend of rice and urad dal, typically used to make soft and fluffy steamed rice cakes.

Diced mangoes pickled with vinegar, sugar, and spices, creating a sweet and tangy Indian condiment.

A spicy lentil mix typically blended with oil.

Mint chutney typically includes fresh mint leaves, cilantro, green chili, lemon juice, garlic, ginger, and spices.

Mint chutney (4 oz): Fresh mint leaves, cilantro, green chili, lemon juice, and spices.

Mint chutney typically includes fresh mint leaves, cilantro, green chili, lemon juice, and Indian spices.

Crispy, spiced, Indian lentil crackers

A traditional Indian condiment featuring preserved mango, lime, carrot, and green chili, typically marinated in oil and spices for a tangy and spicy flavor.

Preserved mix of mango, lemon, carrot, and chilies in oil with traditional Indian spices, known as achar.

Preserved mango, carrots, lemon, and chilies in oil with Indian spices.

Marinated vegetables and fruits, such as mango, carrots, and lemon, preserved in oil and spices.

Potato masala: Yellow potatoes sautéed with onions and a blend of spices and fresh chilies.

Sautéed yellow potatoes with onions, blended with a mix of traditional Indian spices and fresh chilies.

Homemade yogurt typically includes cucumber, tomato, and onion, often seasoned with herbs and spices.

Lentil-based stew typically includes vegetables and tamarind, enriched with a unique blend of South Indian spices.

Lentil-based vegetable stew typically made with toor dal and tamarind broth, featuring a blend of South Indian spices.

Tamarind chutney typically includes tamarind, jaggery, and Indian spices, creating a sweet and tangy condiment.

Tamarind chutney: A sweet and tangy Indian condiment made with tamarind, dates, jaggery, and spices.

Tamarind chutney typically includes tamarind, jaggery, and Indian spices, creating a sweet and tangy condiment.

Tomato chutney typically includes tomatoes, coconut, curry leaves, cilantro, and mustard seeds, blended with aromatic spices.

Tomato chutney typically includes tomatoes, curry leaves, cilantro, mustard seeds, and aromatic spices.

Tomato chutney typically includes tomatoes, curry leaves, cilantro, mustard seeds, and aromatic spices.

Yogurt: Homemade plain yogurt, typically includes a creamy and tangy dairy product made from whole milk.

Hearty Lentil Soup, Seasoned Vegetables, and Warm Spices

Spicy South Indian soup with tamarind, tomatoes, lentils, and curry leaves.

A comforting soup made with sweet corn, carrots, green peas, spring onions, and Indian spices.

Homestyle Tomato Soup

Deep-fried flour batter in circular shapes, soaked in sugar syrup. A popular Indian sweet.

Deep-fried sweet balls made from flour, sugar, and ghee, often flavored with cardamom and garnished with nuts.

Traditional South Indian sweet made with gram flour (besan), ghee, and sugar.

Peanuts typically coated in chickpea flour, rice flour, and spices, then deep-fried to a crispy texture.

Fennel seeds typically used as a breath freshener or digestive aid in Indian cuisine.

Betel leaves filled with sweet jam-like spreads, fennel seeds, and chopped dried fruits.

Spicy. rice and lentil pancake topped with spicy lentil powder.

Rice and lentil pancake topped with onions and green chilies.

Thick pancake made with rice and lentils, topped with finely chopped onions.

Non vegan. rice and lentil pancake topped with cottage cheese.

Rice and lentil pancake.

Uthappam made with rice and lentil batter, topped with tomatoes and peas.

Spicy. tomato, peas, carrots, chilies and onion toppings.

Steamed rice cakes and crispy lentil doughnuts, typically served with sambar and coconut chutney.

Typically includes plain basmati rice, often served as an additional portion to complement other thali components.

Butter chicken, one vegetable curry, basmati rice, naan, pakora, and samosa.

Savory mixture topped with onion, tomato and chutneys.

Green chilies dipped in spiced chickpea batter and deep-fried.

Fried lentil donuts soaked in yogurt, garnished with tamarind chutney and spices.

Marinated cauliflower florets coated in spices and deep-fried until crispy, typically sautéed with curry leaves and green chilies.

Cauliflower marinated with garlic, chilies and soy sauce.

Steamed cakes made from fermented rice and lentils, typically enjoyed with sambar and coconut chutney.

Deep-fried idli pieces, tossed with garlic, ginger, spring onions, chili, and soy sauce.

Steamed rice and lentil cakes spiced with cashew nuts, carrots, and cilantro.

Deep-fried lentil dumplings typically include spices and herbs.

Crispy lentil wafers topped with chopped onions, tomatoes, chilies, and tangy spices.

Deep-fried lentil doughnuts made from urad dal, typically served with sambar and chutney.

Mini steamed rice and lentil cakes typically served with sambar or chutney.

Potatoes, cauliflower, onions and chillies dipped in mildly spiced besan batter and deep fried.

Batter fried cottage cheese, sauteed w onion, bellpepper, chily & soy sauce.

Tender homemade cheese sticks dipped in batter and fried.

Mashed potatoes spiced with mustard seeds and curry leaves, coated in chickpea flour, and deep-fried.

Spiced potato patties topped with chickpeas, onions, tomatoes, cilantro, and drizzled with tamarind and mint chutneys.

Fried lentil donuts soaked in a tangy, spicy South Indian soup made with tomatoes, tamarind, and spices.

Fried lentil doughnuts soaked in sambar, typically garnished with onions and cilantro.

Deep-fried lentil dumplings stir-fried with Indo-Chinese spices, ginger, garlic, bell peppers, and onions.

Minced vegetables with spices, coated in bread crumbs, and deep-fried.

Crispy triangular pastries filled with seasoned potatoes and green peas.

Pure and refreshing bottled water.

A refreshing drink made with yogurt, water, and typically seasoned with salt, cumin, and cilantro.

Non vegan.

A soothing blend of aromatic herbs steeped to create a calming tea.

Chilled, Refreshing Brewed Tea, Perfectly Balanced for a Hot Day

A traditional yogurt drink, typically sweet or salted, sometimes flavored with rose water.

Mango juice typically includes puréed ripe mangoes for a refreshing drink.

Non vegan. yogurt drink with mango.

Non vegan.

Fresh, cold, and creamy whole milk, perfectly refreshing and nutritious.

Non vegan.

Grenadine with sprite

Refreshing carbonated beverage, perfect for quenching your thirst.

Non vegan.

Sparkling water: A large bottle of carbonated water, typically sourced from natural springs, offering refreshing bubbles.

Sparkling water: Carbonated water with a refreshing effervescence, typically enjoyed for its crisp and clean taste.

Deep-fried leavened bread made from all-purpose flour and yogurt, resulting in a fluffy, puffy texture.

Crisp, buttery toasted bread infused with aromatic garlic and herbs.

Flaky, buttery Indian flatbread, perfect as a side or with curries.

House-made dough, typically leavened, baked to a soft and chewy texture in a traditional Indian tandoor oven.

Deep-fried whole wheat bread that puffs up when cooked, a staple in Indian cuisine.

Potatoes and spinach typically cooked with onions, tomatoes, and Indian spices.

Non vegan. fresh vegetables cooked in special coconut sauce and spices.

Slices of fresh eggplant baked on a low flame, mashed with tomatoes & onions, cooked with spices.

Okra cooked with onions, tomatoes, and Indian spices.

Chick-peas in exotic spices.

Lentil sauteed with onion, ginger, and garlic.

Cauliflower cooked with onion and 20 different spices, hot and spicy.

Non vegan. homemade cheese and peas cooked with tomatoes and spices.

Fresh vegetables cooked with herbs and spices.

Non vegan. spinach and fresh cottage cheese cooked with onion, tomato and spices.

Non vegan. cheese pieces in tomato based creamy sauce with spices.

Thali curry typically includes a variety of vegetable curries, lentils, and a side of pickles, all cooked with traditional Indian spices.

Assorted curries typically include a variety of vegetables or meats cooked in aromatic spices and rich sauces.

16 oz of our special curry served with rice. Typically includes a blend of aromatic spices and herbs, cooked to perfection.

Tofu cooked with onions, tomatoes, coconut milk, and Indian spices.

Mixed vegetables cooked in a rich coconut-based gravy with cashew, almond paste, and traditional Indian spices.

Grated carrots cooked in honey and butter.

Fried home made cheese balls, served in rose flavored light syrup.

Semolina pudding cooked with ghee and sugar, topped with a scoop of ice cream.

Vanilla ice cream typically includes a smooth and creamy texture with the classic taste of pure vanilla.

Cream of wheat cooked with sugar, butter and saffron.

Kulfi malai: Traditional Indian ice cream made from thickened milk, typically flavored with cardamom and nuts.

Indian ice cream made from sweetened concentrated milk and mango pulp.

Homemade cheese in a flavored creamy milk sauce and pistachio nuts.

Fine vermicelli cooked in milk and garnished with raisins and cashews.

Thin rice and lentil crepe drizzled with butter.

Thin rice & lentil crepe with cheese.

Thin rice and lentil crepe spread with rich chocolate-hazelnut spread.

Thin rice and lentil crepe filled with potatoes and onions.

Hot spicy. thin rice and lentil crepe with the spread of spicy chutney.

Thin rice and lentil crepe with onion topping.

Thin rice and lentil crepe with onion topping and filled with potato and onions.

Hot spicy. thin rice crepes filled with homemade cheese and spicy chutney.

Thin rice crepes, rolled and crispy.

Crispy thin rice crepe filled with seasoned mashed potatoe.

Crispy thin crepe typically made of semolina and rice flour.

Crispy thin crepe made from semolina and rice flour, typically filled with spiced mashed potatoes and onions.

Thin rice and lentil crepe topped with aromatic spice powder typically containing dried chilies and urad.

A thin rice crepe made from fermented rice and lentil batter, typically enjoyed as a traditional South Indian staple.

Spicy. cream of wheat and rice crepe grilled with onion and chili.

Cream of wheat & rice flour crepe grilled with onion, chilli & filled with seasoned potato

Thin rice and lentil crepe filled with sautéed potatoes, mixed vegetables, and hot chutney, rolled and sliced.

Spicy. served with gravy. cauliflower marinated with flour, sautéed with garlic, ginger, chilies and soy sauce.

Spicy. diced layer bread with onion, tomato, and spices with veg.chick peas

Whole moong dal and rice crepe topped with onion, chili and stuffed with uppuma.

Paratha with Kurma: Flaky, layered Indian flatbread typically served with a savory vegetable curry.

Non vegan. rice and lentils cooked like khichdi served fresh vegetables cooked in special coconut sauce.

Rice and lentils cooked like khichdi, typically served with a flavorful lentil and vegetable stew known as sambar.

Two puffed deep-fried flatbreads typically served with a spiced chickpea curry.

Deep-fried, fluffy whole wheat bread typically served with a spiced potato curry.

Two soft, thick rice and lentil crêpes.

Rice seasoned with lemon juice, seasoning and cashew nuts.

Spicy. rice cooked with lentil, garden fresh vegetables with special spices.

Cream of wheat cooked with fresh garden vegetables and garnished with nuts.

Rice mixed with special tamarind sauce and peanuts.

Rice cooked with tomatoes, onions, and aromatic spices.

Spicy. basmati rice cooked with fresh vegetables and special spices.

Savory fried rice tossed with fresh garden vegetables.

Stir-fried noodles typically mixed with assorted vegetables and seasoned with Indo-Chinese sauces.

Non vegan. .yogurt rice garnished with mustard seeds and cucumber.

Chickpeas simmered in a rich onion-tomato gravy with a blend of Indian spices.

Chickpeas cooked in an onion-tomato gravy with a blend of traditional Indian spices.

Chapathi: A thin, unleavened flatbread made from whole wheat flour, typically cooked on a griddle or open flame.

Coconut chutney: Fresh coconut ground with green chilies, roasted channa dal, and spices.

Ground fresh coconut with green chilies, roasted channa dal, and spices.

Ground coconut blended with green chilies, garlic, and spices.

Fermented rice and lentil batter typically used to make thin, crispy Indian crepes known as dosa.

Idli batter: A fermented mixture of rice and urad dal (black gram lentils), typically used to make soft, fluffy steamed cakes called idlis.

Diced mangoes pickled with vinegar and sugar, seasoned with spices for a sweet and tangy relish.

A spicy lentil mix typically blended with oil, commonly used as a flavorful side in South Indian cuisine.

Mint chutney typically includes fresh mint, cilantro, green chili, ginger, garlic, lemon juice, and spices.

Mint chutney typically includes fresh mint leaves, cilantro, green chilies, yogurt, and a hint of spices.

Mint chutney typically includes fresh mint, cilantro, green chili, lemon juice, and a blend of Indian spices.

Crispy, spiced, Indian lentil crackers

Pickle: Typically includes mango, lemon, carrots, and green chilies marinated in oil with a blend of Indian spices.

Pickle (32 oz): A traditional Indian condiment made by preserving mango, lemon, carrot, and chilies in oil with a blend of spices.

Achar, a traditional Indian condiment, typically includes preserved mango, lemon, carrots, and green chilies marinated in oil and spices.

Preserved mix of mango, lemon, carrot, and green chili with Indian spices.

Potato masala typically includes yellow potatoes, sautéed onions, and a blend of spices and fresh chilies.

Sautéed yellow potatoes with onions, blended with a mix of traditional Indian spices and fresh chilies.

Homemade yogurt typically mixed with cucumber, tomato, and onion, combined with mild spices and herbs.

Lentil-based stew with vegetables and tamarind, featuring a blend of South Indian spices.

Lentil-based vegetable stew cooked with toor dal and tamarind, featuring a blend of south Indian spices.

A sweet and tangy Indian condiment made with tamarind, dates, jaggery, and spices.

Tamarind chutney typically includes tamarind fruit, jaggery, and a blend of Indian spices, creating a sweet and tangy condiment.

Tamarind chutney typically includes tamarind, jaggery, and spices, creating a sweet and tangy Indian condiment.

Tomato chutney typically includes tomatoes, curry leaves, cilantro, and mustard seeds.

Tomato chutney typically includes coconut, curry leaves, cilantro, and mustard seeds.

Tomato chutney typically includes tomatoes, curry leaves, cilantro, mustard seeds, and aromatic spices.

Homemade yogurt, a creamy and tangy dairy product, typically includes whole milk and is a staple in Indian cuisine.

Hearty Lentil Soup, Seasoned Vegetables, and Warm Spices

Spicy lentil soup with tamarind, curry leaves, tomato, and spices.

Sweet corn soup typically includes tender corn kernels, carrots, cabbage, spring onions, and Indian spices.

Homestyle Tomato Soup

Deep-fried flour batter in circular shapes, soaked in sugar syrup. A popular Indian sweet treat.

Sweet, round confections typically made from flour, sugar, and ghee, often flavored with cardamom and garnished with nuts.

Traditional South Indian sweet made with gram flour (besan), ghee (clarified butter), and sugar.

Peanuts coated in chickpea and rice flour, typically seasoned with sesame seeds and salt, then deep-fried to a crisp golden brown.

Ground fennel seeds, typically includes sugar and other aromatic spices, commonly used as a mouth freshener in Indian cuisine.

Betel leaves filled with sweet rose petal preserve, fennel seeds, sweetened coconut, and chopped dried fruits. A traditional Indian mouth freshener.

Spicy. rice and lentil pancake topped with spicy lentil powder.

Rice and lentil pancake typically topped with onions and green chilies.

Thick rice and lentil pancake topped with finely chopped onions.

Non vegan. rice and lentil pancake topped with cottage cheese.

Rice and lentil pancake.

Rice and lentil pancake topped with tomatoes and peas.

Spicy. tomato, peas, carrots, chilies and onion toppings.

Steamed rice and lentil cakes typically served with crispy lentil doughnuts, accompanied by sambar and coconut chutney.

Basmati rice typically served as an additional portion to complement the various dishes in a special thali.

Lunch Special: Typically includes a meat curry, vegetable curry, rice, naan, and a starter like pakora or samosa.