Gluten Free food Menu

about 4-5inches in diameter. This fluffy cotton ball, when dipped in spicy vegetable soup and accompanied with the fresh-tasting grated coconut chutney and the nutty orange sauce, will suddenly make you feel like your life is now complete! Patties made from steamed rice and lentil batter served with sambhar, tomato-onion-peanut chutney, and coconut chutney.

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A complex fusion of zesty and savory spices with a light bitterness from fenugreek leaves (methi) makes this dish incredibly delicious. Chopped spinach, fenugreek leaves, spices, deep-fried in a chickpea flour batter served with mint-cilantro chutney and tamarind chutney.

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and cilantro. The mini idlis are soaked with sambhar and when you take a bite they will literally melt and there will be a burst of sambhar flavors. A truly unforgettable experience.

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are used for deep frying and are sold street-side making you a part of the process. If you can handle the spice this is a must-try! Hot chili-peppers are deep-fried in chickpea flour batter, served with mint-cilantro chutney and tamarind chutney.

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with leftovers can be used to describe this amazingly-delicious treat. It is a burst of sweet and salty accompanied by the soothing calmness of yogurt. It consists of fried idli (rice cake) cubes, tamarind chutney, mint-cilantro chutney, beaten yogurt, boondi (fried chickpea flour balls), spices and garnished with sev.

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Chopped carrots, cabbage, onions, spinach, sweet bell peppers, spices, deep-fried in chickpea flour batter and served with tamarind chutney and mint-cilantro chutney.

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sambhar and chutney.

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eternal favorite. Onions and spices, deep-fried in chickpea flour batter, served with mint-cilantro chutney and tamarind chutney.

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surprised. Fried idli (rice cake) cubes, sweet bell peppers, Thai green peppers, tangy chole (white chickpea) tossed in Manchurian sauce, spices, and green onions.

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with a little spice and are gaining popularity all over India. Mashed potato balls, spices, deep-fried in a chickpea flour batter served with mint-cilantro chutney and tamarind chutney.

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served with sambhar and chutney.

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idlis and two vadas served with sambhar, coconut chutney, tomato-onion-peanut chutney.

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Savory lentil donuts are deep-fried and when dipped in the sambhar and chutneys taste like the perfect balance between all these amazing flavors. Three vadas (savory lentil donuts), sambhar, coconut chutney, and tomato-onion-peanut chutney.

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to have originated in present-day northern India. Its recipes have been found in 12th century Sanskrit encyclopedias making it a truly ancestral dish. Simple yet sophisticated – so delicious that it is loved even today. Moist deep-fried lentil balls, beaten yogurt, sweet chutney, sprinkled with red chili powder, and other spices.

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and super healthy as a bonus. Sweet corns, carrots, cauliflower, spices, green onions.

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croquettes with Indian spices. Served with mint-cilantro chutney, sweet chutney, beaten yogurt, onions, spices and topped with sev.

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green-sweet-garlic chutney.

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mint-cilantro chutney, sweet chutney, garlic chutney, onions, spices, topped with sev.

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India’s capital, Delhi. This chaat is popular in the Northern region of India and can be a go-to if you just can’t decide what you want and you love potatoes! Fried potato cubes, topped with tamarind chutney, mint-cilantro chutney, spices, and a lime wedge.

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all taste buds and is light yet delectable snack. Boiled white chickpeas, black chickpeas, boiled whole moong beans, onions, tomatoes, lime wedge, spices, and cilantro. A good protein source.

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almost any time of the day! It can be served as a breakfast, or as a side dish during meals, or even as an evening snack. It is like a savory spongy cake made from steamed chickpea flour, topped with mustard seeds, sesame seeds, cilantro, served with mint-cilantro chutney and sweet chutney.

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