Aromatic lentil and tamarind stew made with garden-fresh vegetables

Spice broth made from black pepper, cumin, mustard seeds, curry leaves, shallots, and garlic

Crispy fried dumplings stuffed with potatoes and peas

Sliced plantain fritters made with spiced gram flour

Onions coated in chickpea batter and fried to a gentle crisp

Julienned mixed vegetables coated in chickpea batter and fried to a gentle crisp

Thick slices of Indian cottage cheese marinated in a mild sauce and fried to a golden perfection

Crispy wheat wafers topped with chickpeas, potatoes, chutneys, masala, and gram flour fritters

Hand-tossed mixture of puffed rice, sev, herbs, spices, chutneys, and vegetables

Hollow semolina shells filled with sweet yogurt, and stuffed with potatoes, onions, masalas and chutneys

Hollow semolina shells filled with a piquant liquid and stuffed with potatoes, onions, masalas and chutneys

Crispy wheat wafers topped with yogurt, chickpeas, potatoes, chutneys, masala, and sev

Chopped samosa layered with chickpea curry, yogurt, chutneys, and garnish

Mashed vegetable gravy served with buttery, toasted dinner rolls

Pan-fried mixed vegetable balls reduced in a wok with a spicy, tangy sauce

Fried cauliflower fritters reduced in a wok with a spicy, tangy sauce

Cubed paneer tossed in a sweet, hot, and sour chilli sauce

Vegetable medley mirepoix gently sweat with long- grain rice and mild spices

Long-grain rice stir-fried in sichuan peppercorn sauce and topped with vegetables

Long-grain rice wok-tossed in chilli, garlic, white pepper, and soy

Hakka noodles sautéed with black pepper tempered vegetables on a wok

Lo mein noodles stir-fried in sichuan peppercorn sauce

Lo mein noodles wok-tossed in chilli, garlic, white pepper, and soy

Savory wheatmeal grits made of roasted semolina, ghee, cashews, and peas

Split yellow lentil porridge made with black pepper, ghee, cumin, and ginger

Cold milk risotto mixed with yogurt and topped with mustard seeds and green chillies

Basmati rice cooked with a tamarind pulp infusion, spices and peanuts

Basmati pressure cooked with tomatoes, peas, dessicated coconut, and a mélange of herbs and spices

Basmati rice pilaf cooked with a medley of spices and a assorted vegetable macédoine

Lentil and tamarind risotto made with boiled rice and sundry tempered spices

Slow-roasted vegetables and rice cooked over a low- flame in a clay pot for a perfect socarrat and topped with nuts and saffron

Pillowy leavened flatbread made in a wood-ired clay oven

Pillowy leavened flatbread made in a wood-ired clay oven and daubed with butter

Naan baked with a freshly minced garlic garnish

Naan topped with raw green chilli chiffonade

Naan baked with stuffed cheese

Naan topped with raw green chilli chiffonade and freshly minced garlic

Naan topped with raw green chilli chiffonade and stuffed with cheese

Naan stuffed with desiccated coconut shavings, powdered nuts, and raisins

Unleavened whole wheat flour flatbread cooked on a skillet

Stoneground whole wheat flour flatbread cooked over an open flame

Wholemeal wheat flour flatbread cooked in a clay oven

Durum middlings mixed with whole wheat flour and deep-fried to a puffy, golden-brown color

Flaky, layered flatbread pan-fried to a golden crisp

Laminated whole wheat dough folded with minced potatoes and shallow-fried to a gentle crisp

Large, puffy leavened sourdough deep-fried to perfection

Carréd Yukon Gold potatoes half-mashed and cooked with herbs and spices

Tempered split pigeon pea lentil curry topped with mustard seeds and red chillis

Tender okra pods simmered in a onion-tomato macédoine with bold spices and herbs

Bhindi masala cooked with tempered and roasted potatoes

A menagerie of carrots, peas, cauliflower, beans, and potatoes cooked in a creamy cashew sauce

Hearty Punjabi chickpea curry cooked in a onion-tomato reduction with a blend of ground spices

Chana masala cooked with tempered and roasted potatoes

Pan-seared button mushrooms sautéed in herbs and cashew cream

Creamy Mughlai curry made from a mixture of assorted nuts, seeds, and vegetables

Tempered Hyderabadi eggplant cooked in a rich sesame, tamarind, coconut, and peanut curry

Vegetable balls made with dried fruits, potatoes, nuts, and paneer, cooked in a creamy cashew sauce

Green peas and mushroom cooked in a tomato gravy, with ginger, garlic, onions and mix of whole and ground spices

Green peas and paneer cooked in a tomato gravy, with ginger, garlic, onions and mix of whole and ground spices

Green peas and potatoes cooked in a tomato gravy, with ginger, garlic, onions and mix of whole and ground spices

Carréd bell peppers and onions cooked in a well-seasoned gravy on a wrought iron wok and tossed with a medley of garden-fresh veggies

Carréd bell peppers and onions cooked in a well-seasoned gravy on a wrought iron wok and tossed with fresh paneer

Carréd bell peppers and onions cooked in a well-seasoned gravy on a wrought iron wok and tossed with tender okra pods

Carréd bell peppers and onions cooked in a well-seasoned gravy on a wrought iron wok

Tomato purée whisked with cream and simmered with bay leaves, cinnamon, cardamom, and cloves

Tomato purée whisked with cream and simmered with bay leaves, cinnamon, cardamom, and cloves

Blanched spinach purée sautéed with tomatoes and onions and tempered with a spice mix

Blanched spinach purée sautéed with tomatoes and onions and tempered with a spice mix

Blanched spinach purée sautéed with tomatoes and onions and tempered with a spice mix

Persian-influenced gravy made of nuts, seeds, cream, yogurt and saffron

Persian-influenced gravy made of nuts, seeds, cream, yogurt and saffron

Goan fiery, and intense chilli- based vinegar reduction cooked with a farrago of spices

Goan fiery, and intense chilli- based vinegar reduction cooked with a farrago of spices

Steamed savory lentil cakes served with a selection of chutneys

Idli topped with a hearty serving of clarified turmeric butter

Idli smothered with roasted red chilli, peanut, and mixed spice powder

Idli smothered with roasted lentils, dried curry leaves, and mixed spice powder

Idli soaked in an aromatic lentil and tamarind stew made with garden-fresh vegetables

Idli steeped in a spice broth made from black pepper, cumin, mustard seeds, curry leaves, shallots, and garlic

Steamed savory lentil cakes served with a selection of chutneys

Idli topped with a hearty serving of clarified turmeric butter

Idli smothered with roasted red chilli, peanut, and mixed spice powder

Idli smothered with roasted lentils, dried curry leaves, and mixed spice powder

Idli soaked in an aromatic lentil and tamarind stew made with garden-fresh vegetables

Idli steeped in a spice broth made from black pepper, cumin, mustard seeds, curry leaves, shallots, and garlic

Crispy and soft, savory lentil doughnuts served with a selection of chutneys

Vada soaked in an aromatic lentil and tamarind stew made with garden-fresh vegetables

Vada steeped in a spice broth made from black pepper, cumin, mustard seeds, curry leaves, shallots, and garlic

Thin, crispy, flash-fried lentil wafer

Yogurt based condiment made with spices, cilantro, and cucumber

Sundried fruits/vegetables preserved in mustard/sesame/peanut oil with a variety of whole and crushed spices

A relish/spread made with a titular ingredient and some aromatics for taste and flavor

Homemade yogurt fermented naturally with lactobacillus strains derived from dried red chillis

Long, slender, white rice with a nutty aroma, and a distinctive flavor

Fermented lentil and rice batter poured on a carbon-steel griddle to make a round, crispy crepe

Dosa garnished with brunoised onions

Dosa garnished with brunoised onions and sliced green chillis

Dosa filled with Amul and house blend cheese

Dosa stuffed with half-mashed potatoes cooked with a variety of herbs and spices

Dosa pasted with a piquant Guntur red chilli chutney and filled with masala

Zesty cilantro and green chilli chutney spread on dosa and filled with masala

Sapid coconut and coriander seed chutney spread on dosa and filled with masala

Minced paneer scrambled with sofrito and spices

Ultra thin and flaky dosa

Paper dosa stuffed with half-mashed potatoes cooked with a variety of herbs and spices

Dosa poured on a griddle daubed with clarified butter for a rich, complex, nutty, and earthy taste

Ghee roast stuffed with half-mashed potatoes cooked with a variety of herbs and spices

Toasted semolina mixed with rice and white flour poured on a griddle to make a flat, rectangular, perforated crepe

Rava dosa garnished with brunoised onions

Rava dosa garnished with brunoised onions and sliced green chillis

Rava dosa topped with a farrago of dried fruits and roasted nuts

Rava dosa stuffed with half-mashed potatoes cooked with a variety of herbs and spices

A very, very large dosa

Protein-rich green moong lentil crepe made with cilantro, cumin, ginger, green chilli, and fenugreek

Pesarattu garnished with brunoised onions and sliced green chillis

Pesarattu stuffed with half-mashed potatoes cooked with a variety of herbs and spices

Pesarattu filled with savory wheatmeal grits made of roasted semolina, ghee, cashews, and peas

Round, thick, lentil and rice pancakes cooked until crisp on one side and soft on the other

Uttapam garnished with brunoised onions and sliced green chillis

Uttapam topped with Amul and house blend cheese

Uttapam stuffed with tomato, carrot, and pea mirepoix

A selection of dishes from a specific region of India, that covers all the different flavors (sweet, sour, salty, pungent, astringent etc.), across various courses served together on a single platter, including appetizer, rice, curries, bread, and dessert. Dishes are rotated continuously and a new selection of flavors are offered every single day of the week

A selection of dishes from a specific region of India, that covers all the different flavors (sweet, sour, salty, pungent, astringent etc.), across various courses served together on a single platter, including appetizer, rice, curries, bread, and dessert. Dishes are rotated continuously and a new selection of flavors are offered every single day of the week

A selection of dishes from a specific region of India, that covers all the different flavors (sweet, sour, salty, pungent, astringent etc.), across various courses served together on a single platter, including appetizer, rice, curries, bread, and dessert. Dishes are rotated continuously and a new selection of flavors are offered every single day of the week

Soft, spongy dosa poured like a thin pancake and served with vegetable kurma

Minced Malabar paratha stir-fried with essential spices and assorted vegetables

Deep-fried sourdough bread served with chana masala

Coke/Pepsi/Sprite/Dr. Pepper/Diet Coke/A&W Root Beer

Fanta/Limca/Thums Up/Mirinda/7 Up

Black tea boiled in milk with a house blend of cardamom, star anise, mace, nutmeg, and other warming spices

Pour over coffee made with roasted and ground single origin Indian coffee beans

Creamy, yogurt-based drink made with milk, sugar, cardamom and rose water

Creamy, yogurt-based drink made with milk, cumin and Himalayan black salt

Chilled milk infused with rose essence and steeped with soft basil seeds

Creamy, yogurt-based drink made with milk, demerara sugar, sweet local cultivars, and alphonso mango pulp

Fresh sapodilla/sapota diced and blended with milk, coconut sugar, and jaggery

Pillowy cottage cheese sponges steeped in clotted cream infused with cardamom and saffron

Spongy donut holes soaked in a saffron and rose decoction and topped with sliced almonds

Grated carrot pudding, made with milk, cardamom, ghee, and garnished with toasted nuts

Creamy, decadent pudding made with blanched almond purée, saffron, and cardamom

Dense, homemade traditional Indian ice cream flavored with pistachio

Dense, homemade traditional Indian ice cream flavored with almonds

Dense, homemade traditional Indian ice cream flavored with mango