Ma You You Yin Du Chu Fang - Min Sheng Dong Lu

Indian-style grilled paneer, soaked in a yogurt and spice marinade, then cooked at high temperature in a tandoor. The exterior is slightly charred and aromatic, while the interior is dense and creamy. It has a rich smoky and spiced flavor.

Assorted fresh vegetables coated in a sweet and sour tamarind sauce and spices, then grilled over charcoal. The vegetables retain their crispness and moisture, with a light charcoal aroma and sweet and sour taste. A refreshing appetizer.

Fresh mushrooms marinated with herbs and spices, then tandoori grilled. Juicy mushrooms with a smoky aroma from grilling and a savory spice flavor.

A classic Indian grilled chicken dish. Boneless chicken thighs are marinated in yogurt and a special masala spice blend, then cooked at high temperature in a tandoor. The meat is tender and juicy, with an orange-red exterior and a rich, spicy flavor.

Chicken marinated in cream (Malai), cheese, and cashew paste, with a mild, non-spicy flavor. The texture is exceptionally tender and smooth, with a rich creamy and nutty aroma. Suitable for those who don't eat spicy food.

Chicken marinated with spices from pickled Indian achar. It has a unique flavor with a distinct sour and salty taste and layered spices. The flavor is strong and appetizing.

A grilled chicken dish known for its spiciness. Marinated with Kashmiri chili and various spices, it has a rich red color. You'll experience a distinct spiciness and charcoal aroma with every bite, perfect for spice lovers.

A classic rice dish from Hyderabad. Long-grain Basmati rice is layered with mixed vegetables, saffron, mint, and other spices, then slow-cooked in a sealed pot. The rice grains are distinct and the aroma is rich and inviting.

A Lucknow-style spiced rice, with a moister and richer texture. Chicken is braised with spiced yogurt sauce and basmati rice, allowing the rice to absorb the meat juices and saffron aroma.

A spiced risotto slow-cooked with lamb and abundant spices. The lamb is tender and flavorful, and the basmati rice absorbs the lamb's fat and spice essence, resulting in a rich and deep flavor.

Rice cooked with simple spices, carrying a light aroma. It's suitable for pairing with richer curries.

White rice steamed using Indian Basmati rice. The grains are long and loose, non-sticky, with a unique nutty aroma.

Indian Basmati rice stir-fried with cumin seeds. The rice has a distinct fresh cumin aroma and a buttery flavor, a popular choice to accompany curries.

Freshly made unsweetened yogurt. It has a thick, slightly sour texture, effective for relieving spiciness and refreshing the palate. Can be eaten alone or with spicy dishes.

Chopped cucumber, tomato, or onion added to yogurt and sprinkled with spice powder. The crisp texture of the vegetables combined with cool yogurt is a must-have side dish when eating Biryani.

A curry originating from the Malabar coast of South India. The base typically includes coconut milk and tamarind, with a sweet and sour flavor and a rich coconut aroma, perfectly complementing the freshness of seafood.

Prawns cooked with masala sauce. The sauce is thick, based on tomatoes and onions, with a rich layered spice flavor, suitable for pairing with naan.

Cooked in a Karahi (wok-like utensil). Scallops are stir-fried with green peppers, onions, and spices over high heat. The sauce is reduced, retaining the scallops' tenderness and the vegetables' sweetness.

Large prawns stir-fried with bell peppers and spices in a wok. It has a savory, slightly spicy flavor with a rich aroma, a seafood dish with a complex texture.

A Prawn curry with a South Indian Kerala flavor. Its main characteristic is cooking with coconut milk and curry leaves. The sauce is golden and rich, with a mild flavor and a tropical flair.

The famous Vindaloo curry. Influenced by Portuguese colonization, this dish uses a generous amount of vinegar, chili, and garlic. It is extremely sour and spicy, highly stimulating to the taste buds.

Tender scallops combined with a zesty and explosive Vindaloo sauce. The intense spices and vinegar not only eliminate any fishiness but also enhance the scallops' freshness, suitable for those who enjoy strong flavors.

A representative dish of Indian-Chinese cuisine. Minced mixed vegetables are formed into balls, deep-fried, then coated in a thick sauce made with soy sauce, chili, ginger, and garlic. The flavor is savory, sweet, and slightly spicy, similar to sweet and sour meatballs.

Cubes of Indian cheese (Paneer) are stir-fried with green chilies, onions, and green peppers over high heat. The cheese has a chewy texture similar to firm tofu, absorbing the flavors of soy sauce and chili.

Chicken, coated and deep-fried, then stir-fried with chili, minced garlic, and soy sauce over high heat. The exterior is crispy, the meat is tender, and the flavor is savory with a hint of spice, a very popular appetizer.

Indian-style stir-fried noodles. Noodles are stir-fried with plenty of shredded vegetables, soy sauce, and pepper over high heat. The texture is chewy and springy, with a wok hei aroma and a distinct black pepper flavor, moderately savory.

Indian-style stir-fried noodles with shredded chicken. Flavored with soy sauce, it resembles Chinese stir-fried noodles but with a stronger spice profile. It's a satisfying main course.