Dasara Indian Cusine

Steamed savory fermented rice and black lentil cakes served with piping hot vegetable sambar and fresh coconut chutney.

Crispy golden fried black lentil donuts flavored with black pepper, ginger, and curry leaves, served with sambar and chutneys.

The quintessential South Indian breakfast pair: two fluffy steamed idlis and one crispy medu vada served with sambar and duo of chutneys.

Crispy, golden-brown crepe made from naturally fermented rice and lentil batter, served with fresh coconut chutney and vegetable sambar.

Crisp golden crepe filled with a savory spiced potato mash seasoned with mustard seeds, turmeric, green chilies, and onions.

Crisp crepe lined with our fiery garlic, red chili, and roasted lentil Mysore chutney, folded over spiced potato masala.

Flaky, handcrafted golden pastry pyramids stuffed with spiced potatoes, green peas, cumin, and roasted coriander seeds.

Crisp samosas crushed and layered with warm spiced chana masala, chilled sweet yogurt, mint chutney, tamarind chutney, and fine sev.

Crispy hollow semolina spheres filled with boiled potato-chickpea mash, served with spicy mint-coriander water and sweet tamarind pani.

Crisp puffed puris stuffed with seasoned potatoes, chilled sweet whipped yogurt, tangy tamarind glaze, roasted cumin, and crunchy sev.

Crispy seasoned flour crisps layered with boiled potatoes, chickpeas, whipped seasoned yogurt, pomegranate arils, and signature chutneys.

Pan-seared spiced potato patties served over bubbling chana masala, drizzled with sweet yogurt, mint chutney, and tamarind glaze.

Bone-in chicken marinated overnight in Greek yogurt, mustard oil, Kashmiri red chilies, and garam masala, roasted to juicy tenderness in the tandoor.

Whole bone-in chicken slow-roasted in the clay oven, charred with tandoori spices and served over sizzling onions and bell peppers.

Succulent boneless chicken chunks marinated with hung curd, crushed ginger, garlic, and freshly roasted cumin, char-grilled on skewers.

Melt-in-your-mouth boneless chicken breast marinated in clotted cream, processed cheese, green cardamom, white pepper, and mace.

Minced grass-fed lamb infused with fresh mint, cilantro, chopped green chilies, and roasted coriander, molded on skewers and tandoor-roasted.

Plump cubes of fresh cottage cheese, red bell peppers, and onions coated in spiced ajwain yogurt marinade and roasted in the tandoor.

Cubes of tender paneer simmered in a silky, rich sauce of ripe tomatoes, butter, cashew cream, and fragrant dried fenugreek leaves.

Fresh pureed farm spinach tempered with roasted garlic, cumin seeds, onions, and mild spices, gently folded with soft paneer.

Whole black lentils and red kidney beans simmered slowly overnight on charcoal with butter, cream, and plum tomatoes.

Comforting yellow toor and moong lentils tempered with golden ghee, cumin seeds, garlic, dried red chilies, and fresh cilantro.

Garbanzo beans stewed in a dark, robust gravy spiced with dried pomegranate seeds, amchur, black cardamom, and ginger juliennes.

Cottage cheese cubes stir-cooked in an iron wok with bell peppers, chunky onions, and freshly pounded coriander-chili spice mix.

Tender pieces of tandoor-grilled chicken simmered in our famous velvety tomato, butter, and cashew sauce with roasted fenugreek leaves.

Charred chicken breast tikka chunks tossed with sautéed bell peppers and onions in a spiced, full-bodied tomato cream sauce.

Comforting North Indian household chicken curry prepared with braised onions, ripe tomatoes, ginger-garlic paste, and house garam masala.

Boneless chicken simmered in a spicy, semi-dry gravy tossed with sweet bell peppers, onions, and freshly dry-roasted kadai spices.

Boneless chicken simmered gently in an aromatic, velvety cashew-nut and almond gravy scented with green cardamom and saffron.

Tender chicken cooked with a silky puree of spiced garden spinach, roasted garlic, and freshly ground cumin.

Signature Tamil Nadu specialty prepared with 18 freshly stone-ground spices, kalpasi (stone flower), coconut, and black pepper.

Spicy Andhra-style chicken gravy cooked with poppy seeds, roasted coriander, green chilies, and fragrant curry leaves.

Iconic Andhra chicken curry cooked with tangy sour sorrel (gongura) leaves, red chilies, and aromatic whole spices.

Tender bone-in goat simmered with crushed gongura leaves, garlic, and cracked pepper in a deeply savory, tangy gravy.

Kerala coastal delicacy of fish simmered in rich coconut milk, kudampuli (pot tamarind), green chilies, and fresh curry leaves.

Paneer cubes tossed with roasted Chettinad spices, shallots, fennel, and coconut paste in a robust southern masala.

Authentic royal biryani with long-grain basmati rice and marinated chicken slow-cooked on dum in sealed handi with saffron, mint, and fried onions.

Tender bone-in baby goat marinated in royal spices and layered with fragrant saffron-infused basmati rice, steamed on dum.

Spicy boneless Chicken 65 tossed in Andhra masala gravy, served atop a generous portion of fragrant biryani rice with boiled egg.

Fresh cauliflower, green beans, carrots, peas, and paneer cooked on dum with aromatic basmati rice, saffron, and caramelized onions.

Tandoor-charred paneer tikka cubes tossed in a rich spiced gravy and layered with aromatic dum basmati rice.

Hard-boiled eggs blistered in golden turmeric-chili oil, layered with fragrant saffron basmati rice and caramelized onions.

Bite-sized chicken chunks coated in spiced corn batter, fried crisp and tossed in a fiery temper of curry leaves, garlic, and green chilies.

Crispy battered chicken tossed in high heat with bell peppers, red onions, dark soy sauce, spicy garlic paste, and scallions.

Boneless chicken simmered in a savory Indo-Chinese garlic soy chili sauce with onions and sweet bell peppers.

Crispy fried cauliflower florets tossed in wok with garlic, ginger, scallions, soy glaze, and fresh cilantro.

Crisp cauliflower dumplings served in a luscious Indo-Chinese Manchurian sauce flavored with garlic, ginger, and soy.

Golden paneer cubes wok-tossed with sweet green peppers, red onions, hot green chilies, and rich dark soy seasoning.

Traditional leavened white flour bread baked fresh on the hot clay walls of the tandoor oven.

Pillow-soft tandoori naan glazed generously with melted creamy butter.

Freshly baked tandoori naan studded with roasted minced garlic and fresh cilantro, brushed with butter.

Naan topped with sliced spicy serrano chilies, garlic, and fresh cilantro for spicy food enthusiasts.

Handcrafted naan stuffed with gooey melted mozzarella and Amul cheese, baked to golden perfection.

Sweet leavened flatbread stuffed with finely crushed almonds, pistachios, cashews, golden raisins, and dried coconut.

Golden fried milk-solid dumplings soaked in warm sugar syrup delicately scented with rose water and green cardamom.

Spongy, delicate cottage cheese dumplings soaked in chilled, thickened saffron-pistachio cream milk.

Decadent dessert of slow-cooked grated Delhi red carrots simmered with whole milk, ghee, khoya, and roasted cashews.

Regal Hyderabadi dessert made from stewed sun-dried apricots, garnished with cracked apricot kernels and sweet cream.

Crispy fried bread slices soaked in saffron-scented condensed milk and topped with slivered almonds and pistachios.

Creamy traditional rice pudding simmered with full-cream milk, fragrant basmati rice, green cardamom, and golden raisins.

Rich, creamy churned whole milk yogurt smoothie blended with sweet ripe Alphonso mango puree and a touch of cardamom.

Traditional thick churned sweet yogurt drink crowned with sweet cream, flavored with rose water and green cardamom.

Refreshing savory churned buttermilk seasoned with roasted cumin powder, Himalayan black salt, and crushed mint.

Authentic dark-roasted chicory blend coffee brewed in traditional brass filter and frothed with scalding hot milk.

Strong Assam black tea slow-simmered with whole milk, freshly crushed ginger root, green cardamom, cinnamon, and cloves.

The legendary Indian cola with its unmistakable bold, spicy, and extra fizzy kick.