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Served with thin and crisp papad flatbread.
Semolina puffs filled with black garbanzo, potato, and mint cilantro water.
A timeless Indian snack with savory filling made of potatoes, onions, and peas.
Onions dredged in spiced chickpea batter, fried until golden brown. Served with tamarind chutney.
Crispy semolina poori stuffed with chickpeas, whipped yogurt, tamarind, and mint chutney.
Marinated chicken chunks tossed in green pepper, soy sauce, and spring onions.
Indian rice and lentil crepes stuffed with mashed vegetables. Served with coconut chutney and lentil curry.
Thin cut okra coated with gram four and flash-fried for crispness.
Hardened cottage cheese marinated overnight in raspberry puree and Indian spices.
Large gulf shrimps marinated in select spice blend and slow grilled to perfection in Indian clay oven.
Chicken wings moulded into drumsticks and spice batter fried.
Battered and flash fried snow crab claw clusters served with chef’s special raspberry-chilli sauce.
Slow cooked beef short ribs glazed with tangy tamarind sauce.
Goat leg meat cooked with a host of subcontinental spices, chillies, and onions.
Persian inspired Indian flash fried chicken drumsticks.
Served with a side of basmati rice. Persian-Indian delicacy made of meat and potatoes.
Served with a side of basmati rice and spinach kofta balls cooked in tomato gravy.
Served with a side of basmati rice. Made with yoghurt, garlic, and lots of dry red chillies.
Served with a side of basmati rice. Perfectly spiced and grilled lamb chops.
Served with a side of basmati rice. The classic Indian grilled chicken.
Served with a side of basmati rice. Spicy, hot, fragrant and earthly.
Served with a side of basmati rice. Sizzling meat and seafood platter.
Served with a side of basmati rice. Tender meatballs with a core of hard-boiled eggs cooked in a rich Mughlai gravy.
Served with a side of basmati rice. The most popular Punjabi curry.
Served with a side of basmati rice. Aromatic and spicy slow cooked goat.
Served with a side of basmati rice. Chicken grilled in Indian clay oven.
Served with a side of basmati rice. Coconut milk and aromatic spices based curry from Southern India.
Chickpeas cooked in a spicy onion tomato masala gravy.
Pan seared okra stuffed with masala mix.
Potatoes and cauliflower cooked with onions, tomatoes, and spices.
Slow cooked black lentils seasoned with aromatic herb.
Vegetarian dish made of potato and paneer balls dunked in smooth, rich, and creamy gravy.
Peas and cottage cheese curry.
Fire roasted and smoked eggplant mashed and tossed in spices.
Yellow lentils tempered with ghee and spices.
Rich and creamy tomato-based sauce with selected earthy spices. Your choice of style.
A mild mixture of spices combined with cashews and yogurt slow-cooked to perfection. Your choice of style.
Leafy puree sauce made of baby spinach, fenugreek, and other Indian greens. Your choice of style.
Delicious sweet and spicy curry with a combination of slow cooked onions, peppers and selected spices. Your choice of style.
Slow braised spicy goan curry made of potatoes, chili, and vinegar. Your choice of protein.
Aromatic Kashmiri sauce made of mild red chillies, fennel seed and yogurt. Served with basmati rice. Your choice of protein.
Fragrant long-grained rice layered with vegetables and spices. Your choice of protein.
Fragrant long-grained rice layered with vegetables and spices. Festival rice delicacy made using rice, saffron, sugar, cardamom and dry fruits. Your choice of protein.
Special naan bread pizza. Your choice of style.
Your choice of style and side.
Your choice of style.
Indian take on the Mexican staple. Your choice of style.
Baked and glazed carrot pudding in a tart shell.
Gulab jamun served with sweet, condensed-milk-based dish Rabdi. Made by boiling milk.
The traditional Indian ice-cream served on a bed of dessert noodles and garnished with nuts and mughlai rose syrup.
Chilled melt-in the mouth dessert with nuts.
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