Indian Essence Art

A soft, thick savory pancake made from fermented rice and lentil batter. Mild and spongy with a slightly crisp edge. Dipped in savory sambar stew and coconut chutney.

A thick rice and lentil pancake topped with melted cheese. Soft, savory, and rich. Best eaten hot with chutney and sambar.

Chunks of paneer (Indian cottage cheese) marinated in a rich cream and yogurt mixture, then grilled. Mild, creamy, and tender with a hint of smokiness. Served as an appetizer.

Minced mixed vegetables seasoned with spices and pressed onto skewers for grilling. Soft interior with a charred exterior. Enjoy with mint chutney.

Green patties made from spinach, peas, and potatoes, deep-fried until crisp. Earthy and savory with a soft center. A classic vegetarian starter.

Whole button mushrooms coated in spicy yogurt marinade and grilled. Juicy and savory with a tandoori char. Great as a spicy appetizer.

Broccoli florets coated in a creamy, mild marinade and roasted. Crisp-tender texture with a rich, charred flavor. A lighter vegetarian option.

Fried patties made from beetroot with a sweet apricot filling. Earthy and slightly sweet with a crispy exterior. served as a unique snack.

Cubes of paneer marinated in spicy yogurt and roasted in a clay oven. Smoky, spicy, and firm. A popular vegetarian appetizer paired with mint sauce.

Boneless chicken pieces marinated in yogurt and spices, then grilled. Smoky, spicy, and tender. A classic Indian starter.

Chicken breast chunks marinated in cream and cheese, then grilled. Mild, rich, and very tender. A non-spicy alternative to classic tikka.

Minced chicken kebabs coated with chopped bell peppers and onions before grilling. Juicy and flavorful with a bit of crunch from the vegetables.

Chicken marinated in a rich paste of caramelized onions and cashews, then grilled. Nutty, savory, and aromatic. A distinctively flavored kebab.

Chicken on the bone marinated in yogurt and red spices, roasted in a clay oven. Smoky, charred, and deeply flavorful. Served with lemon wedges and onion rings.

Spiced minced lamb molded onto skewers and grilled. Juicy, robust, and smoky. Commonly eaten with naan or chutney.

Chunks of Basa fish marinated with garlic and spices, then grilled. Flaky and aromatic with a strong garlic flavor. A seafood twist on the classic tikka.

Whole pomfret fish marinated in spiced yogurt and grilled. Delicate flesh with a smoky, savory crust. Served whole, often as a shared dish.

Lamb chops marinated in spicy yogurt and roasted. Tender meat with a charred, spicy exterior. A rich and hearty appetizer.

Large prawns coated in a red spiced marinade and grilled. Juicy, sweet seafood with a smoky kick. A premium starter choice.

A platter featuring a variety of vegetarian kebabs. Offers different textures and flavors from spinach to paneer. Perfect for sharing.

A selection of meat and seafood kebabs, likely including chicken, lamb, and fish. A hearty mix of grilled meats. Ideal for a group to sample different items.

Boneless chicken slow-cooked in a sealed clay pot with yogurt and spices. The meat is tender and the gravy is rich. Served in the pot to retain aroma and heat.

Chicken cooked in a smooth, creamy spinach puree with green chilies. Earthy and savory with a mild spice. Served in a clay pot.

Tandoori chicken on the bone simmered in a rich tomato and butter gravy. Creamy, slightly sweet, and tangy. Served in a traditional clay pot.

Boneless grilled chicken pieces in a creamy, buttery tomato sauce. A world-famous dish known for its rich, mild flavor. Best paired with naan bread.

Grilled boneless chicken in a spiced tomato-cream sauce. Richer and spicier than butter chicken. A popular curry enjoyed with flatbreads.

Shredded grilled chicken stir-fried with bell peppers, tomatoes, and onions. A semi-dry dish with bold, tangy flavors. Great with roti or paratha.

Chicken simmered in a luxurious yogurt and cashew nut gravy. Mild, creamy, and aromatic with Mughlai spices. Traditionally paired with biryani or paratha.

A spicy, tangy curry with Portuguese influence from Goa. Made with vinegar and plenty of chili. A bold dish for those who enjoy heat.

Chicken cooked with bell peppers and onions in a wok-like pan (kadai). Flavored with freshly ground spices like coriander and red chili. A flavorful, semi-dry curry.