Test of India Restaurant

Deep-fried vegetable fritters made with a spiced chickpea flour batter. Crispy on the outside and soft inside. Served as a savory starter, typically dipped in mint sauce.

Slices of fresh paneer (Indian cottage cheese) dipped in spiced batter and deep-fried. The cheese becomes warm and soft inside a crispy shell. A rich vegetarian appetizer.

Triangular fried pastries filled with a savory mixture of spiced potatoes and peas. The crust is flaky and crisp. A classic Indian street food snack.

Small, hollow fried crisp shells filled with spiced potatoes and flavored water. A popular street snack that bursts with tangy, spicy, and refreshing flavors in one bite. Eat whole immediately after filling.

A medley of crisp wafers (papri), chickpeas, and potatoes topped with yogurt and chutneys. Offers a mix of textures from crunchy to creamy. Sweet, tangy, and savory all at once.

Golden fried rolls filled with shredded seasoned vegetables. The wrapper is thin and crunchy. Served hot as a finger food.

Spiced vegetable patties coated in breadcrumbs and fried until golden. Soft and savory on the inside with a crunchy exterior. Served with a dipping sauce.

Smashed samosas topped with chickpea curry (chole), yogurt, and tangy chutneys. A hearty snack that combines the crunch of pastry with soft, spicy toppings. Rich in flavor and texture.

Fried potato cubes tossed with spices and chutneys. It is tangy, spicy, and slightly sweet. Garnished with crunchy noodles (sev) and fresh herbs.

A salad-like snack made with chickpeas, onions, tomatoes, and spices. Fresh, tangy, and savory. Often dressed with lemon juice and chaat masala.

Roasted peanuts mixed with chopped onions, tomatoes, and spices. Crunchy, salty, and spicy. A perfect accompaniment to drinks.

Chicken pieces cooked with bell peppers and tomatoes in a wok-like pan (kadai). Flavored with coarsely ground spices. It has a rich, semi-dry consistency.

A stir-fry style curry featuring boneless chicken and mixed vegetables like bell peppers and onions. The sauce is thick, spicy, and tangy. Best eaten with roti or naan.

A flavorful curry prepared with a large amount of onions, added at two different stages of cooking. Savory and slightly sweet from the onions. The sauce is rich and aromatic.

Chicken simmered in a creamy, nut-based or yogurt-based sauce. It is mild, rich, and velvety in texture. Often aromatic with cardamom and other whole spices.

Chicken slow-cooked in its own juices with a thick paste of fried spices, onions, and tomatoes. The flavor is intense and deep. It has very little sauce clinging to the meat.

A rich and royal dish from Mughlai cuisine. The chicken is cooked in a creamy sauce enriched with nuts and spices. Distinctly flavorful and luxurious.

A curry combining chicken and mushrooms in a savory gravy. The mushrooms absorb the spices and add an earthy flavor. Served with rice or bread.

Grilled chicken chunks (tikka) simmered in a spiced tomato, butter, and cream sauce. It is creamy, orange-colored, and mildly sweet. One of the most popular Indian curries.

Chicken curry flavored with dried or fresh fenugreek leaves. The fenugreek adds a unique, slightly bitter, and nutty aroma. A savory and aromatic dish.

Chunks of goat or lamb meat slow-cooked in a classic onion and tomato gravy. Tender meat with a robust, savory sauce. A staple main course served with rice or bread.

A spicy and thick mutton curry enriched with boiled or scrambled eggs. The sauce is heavy on spices (masala) and very flavorful. Hearty and filling.

Tender mutton pieces cooked in a rich, creamy sauce made with yogurt or cream and mild spices. It has a smooth texture and delicate flavor. A luxurious meat dish.

Hard-boiled eggs simmered in a spiced tomato and onion sauce. The eggs absorb the savory flavors of the curry. A simple yet satisfying protein dish.

Indian-style scrambled eggs cooked with sautéed onions, tomatoes, green chilies, and spices. It is savory and spicy, unlike plain scrambled eggs. Typically eaten with bread or roti.

Simple steamed white rice. Soft and fluffy. The essential accompaniment for curries and dals to soak up the sauce.

Premium long-grain aromatic rice. It cooks up fluffy with separate grains. Famous for its distinct fragrance.

Basmati rice infused with saffron strands, giving it a vibrant yellow color and subtle floral aroma. Often garnished with mild spices.

Basmati rice stir-fried with cumin seeds (jeera). The cumin adds a warm, earthy flavor. A popular alternative to plain rice.

A pilaf dish made with rice and green peas (mutter). Seasoned with mild whole spices. Slightly sweet from the peas and savory from the rice.

A layered rice dish cooked with marinated mushrooms and aromatic spices. The mushrooms provide a meaty texture. Served with yogurt or raita.

Aromatic rice casserole cooked with mixed vegetables and spices. Each grain is infused with flavor. A complete vegetarian meal.

A world-famous rice dish where marinated chicken and rice are slow-cooked together with fragrant spices. Rich, savory, and aromatic. Served with cooling yogurt dip.

A hearty biryani made with tender goat or lamb meat. The strong flavor of the meat permeates the spiced rice. A festive and luxurious dish.

Spiced rice cooked with succulent prawns. The seafood adds a distinct sweetness to the savory spices. A delicious variation for seafood lovers.