can’t get enough.

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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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onion masala.

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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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like we previously mentioned – you can never go wrong with this! Minced vegetable balls, sweet bell peppers, and onions tossed in soy sauce, Manchurian sauce, and spices.

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dosa and served with the potato-onion masala.

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onions, chana dal, and sev with cilantro-mint chutney, sweet chutney. A brilliant blend of textures and flavors mingling in your mouth.

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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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in gujarati means upside down and that is how this dish was traditionally cooked – upside down underground in earthen pots fired from above. It is a seasonal preparation since some of the vegetables used only grew in winters along the Southern coastline of Gujarat. It is like a little slice of sweet and savory heaven served on a plate. Boiled vegetables (toor beans, papdi beans), deep-fried vegetables(potato, yum, eggplant, carrots, plantain), and Muthiya (chickpea flour and fenugreek leaves balls) mixed together and pan-fried with oil, water, and cilantro. served with two deep-fried whole wheat bread “Puri’s.”

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onions tossed in Manchurian sauce garnished with green spring onions and cilantro. It is a mildly spicy yet robust flavor.

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crispy Chinese noodles, our signature sauces, and exotic vegetables. A fusion of Chinese flavors with a twist of Indian spices. Truly a treat for the taste buds!

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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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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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one of the favorites from the Indo-Chinese cuisine amongst the younger generation. This delectable dish is made with wheat noodles, sweet bell peppers, onions, cabbage, carrots, snow peas, water chestnuts, mushroom, and stir-fried in spices.

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signature orange Manchurian sauce, black sesame seeds, and spices. The earthy taste blends extremely well with the sweet and spicy flavor of the sauce.

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version is a must-try. It is abundantly flavorful and it will linger on your palate with the impeccable combination of pungent and spicy. Basmati rice, sweet bell peppers, cabbage, carrots, onions, mushrooms, water chestnut, soy sauce, chili sauce, and spices.

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taste buds. Basmati rice, cabbage, carrots, onions, sweet bell peppers, mushrooms, snow peas, Szechuan sauce, soy sauce, and spices.

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sweet and salty flavor. Basmati rice, vegetable balls, sweet bell peppers, soy sauce, our signature Manchurian sauce, and spices.

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of spiced potatoes and green peas (ours is unique with special mint and cilantro flavored which makes the filing green color). This dish is served with cilantro-mint chutney and sweet chutney.

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boiled potatoes are mixed with spices and deep-fried. Served with mint-cilantro chutney and sweet chutney.

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in the Southern states of Karnataka and Tamil Nadu. Crushed puri, dry green peas curry, sweet chutney, mint-cilantro chutney, onions, tomato and garnished with sev. A spicy yet flavorful snack incorporating different textures as well.

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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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This dish is largely eaten as breakfast or lunch. The Bhaji is mostly potato and spices, sautéed with oil, and served with two whole wheat fried pieces of bread.

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sweet chutney, garlic chutney, topped with onions, sev, and spices. A perfect snack for that warm, fuzzy feeling on a cold, rainy day.

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and the semolina dosa will make say wow. Served with the potato-onion masala.

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

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Andhra spice chutney spread in the dosa and served with potato-onion masala.

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noodles, color peppers, cabbage, carrots, onions, mushroom, water chestnut, snow peas, spices tossed in Szechuan sauce.

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onion masala.

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cabbage, carrots, and bell pepper, in spicy Manchurian sauce with sweet bell peppers and onions, served with Basmati rice. It is a dish you can always come back to when you can’t make up your mind and always be sure it’s going to be appetizing.

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the potato and black chickpea mix, tamarind chutney, and the spicy coriander-mint water. You put the whole puri in your mouth and there will be a burst of sweet, spicy, minty, and tangy flavors. An unbelievable experience of a multitude of flavors all at once.

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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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with the potato-onion masala. You will definitely want to eat it all!

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cuisine, usually eaten as a snack or appetizer during the winter. Crispy florets with onions are tossed in spicy chili sauce and tempered with curry leaves, cilantro, spices, and green onions.

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chana dal (fried lentils), boondi (fried chickpea flour balls), chana chor garam (spiced and flattened black chickpea).

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