Shree Bhavan

A smooth, rich soup made from puréed tomatoes and cream. Sweet and tangy flavor with a velvety texture. Served warm, often with croutons.

A creamy soup base filled with finely chopped mixed vegetables. Mild, savory, and comforting. Enjoy as a light starter.

A thick, comforting soup made with sweet corn kernels and vegetables. Mildly sweet and savory. Typically thickened with cornstarch for a hearty consistency.

A spicy and tangy soup loaded with vegetables, soy sauce, and vinegar. Thick and savory with a distinct peppery kick. A popular Indo-Chinese starter.

A clear, refreshing soup flavored with fresh lemon juice and coriander leaves. Light, zesty, and savory. Perfect for cleansing the palate.

A light, translucent broth simmered with mixed vegetables. Mildly seasoned with salt and pepper. A healthy and simple option.

A traditional South Indian soup made with tamarind juice, tomatoes, and spices like cumin and black pepper. Thin, tangy, and spicy. Can be drunk as soup or mixed with rice.

A spicy Indo-Chinese soup with finely chopped vegetables, garlic, and ginger. Dark brown broth topped with crispy fried noodles. Rich in umami and spice.

A savory soup made from yellow lentils (dal) cooked with mild spices. Thick, smooth, and protein-rich. Comforting and earthy in flavor.

Steamed savory cakes made from a fermented batter of rice and black lentils. Soft, fluffy, and white. Traditionally eaten with sambar and coconut chutney.

Idly cakes immersed in a bowl of hot sambar (lentil and vegetable stew). The idlies soak up the tangy and spicy flavors. Soft and messy to eat.

A combination plate featuring steamed rice cakes (Idly) and a fried lentil donut (Vada). Offers a mix of soft and crispy textures. Served with dipping sauces.

Deep-fried savory donuts made from urad dal (black gram) batter. Crispy on the outside, soft and fluffy inside. Seasoned with peppercorns, curry leaves, and onions.

Crispy vada soaked in a bowl of flavorful sambar. The donut softens and absorbs the spicy lentil broth. A hearty and flavorful snack.

Crunchy fritters made from coarsely ground chana dal (split chickpeas) and spices. Harder and crispier than Medhu Vada. Savory and textured.

Fried lentil donuts soaked in tangy, spicy rasam soup. The vada absorbs the thin, peppery broth. Served wet.

Spiced mashed vegetable patties, breaded and deep-fried. Crispy exterior with a soft, savory interior. Served with chutney or ketchup.

Deep-fried fritters made of sliced onions coated in seasoned gram flour batter. Crispy, golden, and savory. A popular tea-time snack.

Assorted vegetables dipped in chickpea flour batter and deep-fried. Crunchy bite-sized fritters. Served hot with chutney.

Spiced mashed potato balls dipped in chickpea batter and deep-fried. Golden sphere with a soft, savory potato filling. Similar to a Batata Vada.

Deep-fried cubes of idly tossed in a spicy, tangy Indo-Chinese sauce. A fusion dish combining South Indian staples with Chinese flavors. Sticky and savory.

Crispy fried cauliflower florets tossed in a spicy soy-garlic sauce. Crunchy, tangy, and slightly sweet. A very popular Indo-Chinese appetizer.

Fried cubes of paneer (Indian cottage cheese) in a spicy, savory Manchurian sauce. Chewy texture with bold flavors of soy, garlic, and chili.

Pieces of fried lentil donuts tossed in a tangy Chinese-style sauce. A creative fusion dish offering crispy and saucy textures.

Battered and fried mushrooms tossed in a spicy, umami-rich sauce. Earthy flavor with a crispy coating and sticky glaze.

Fried pastry pockets filled with spiced mashed potatoes and peas. Triangular shape with a flaky, crispy crust. A classic Indian snack.

Slices of paneer (cottage cheese) coated in batter and deep-fried. Soft inside with a crispy outer layer. Mild and satisfying.

Thin, crisp disc made from lentil flour and spices. Can be deep-fried for a richer taste or roasted over flame for a smoky flavor. Served as a side or appetizer.

Fried or roasted papad topped with chopped onions, tomatoes, coriander, and spices. Crunchy, refreshing, and spicy. Similar to a crispy salad base.

Assorted vegetables cooked together in a spiced gravy. A wholesome dish offering a variety of textures and flavors. Typically mild to medium spice.

Mixed vegetables simmered in a creamy coconut or yogurt-based sauce with nuts and mild spices. Rich, slightly sweet, and aromatic.

A spicy and aromatic curry from the Chettinad region. Made with fresh ground spices, coconut, and black pepper. Bold and flavorful.

Eggplant (brinjal) cooked in a tangy and spicy sauce. The eggplant becomes soft and absorbs the rich gravy flavors. Best with rice or roti.

Okra (ladyfinger) stir-fried with onions, tomatoes, and spices. A semi-dry dish where the okra retains a slight crunch. Savory and spiced.

Potatoes (aloo) and cauliflower (gobi) cooked with spices in a tomato-based masala. A classic North Indian dry curry. Comforting and hearty.

Cubes of paneer cooked with bell peppers and fresh ground spices in a wok (kadai). Spicy and flavorful with a thick gravy.

Paneer cubes in a rich, creamy, and slightly sweet tomato-butter gravy. Mildly spiced and very smooth. One of the most popular Indian curries.

Fried dumplings (koftas) made of potato and paneer served in a luxurious white creamy gravy. Rich, mild, and delicate in flavor.

Paneer curry prepared with a large amount of onions added at two different stages. savory and slightly sweet from the onions.

Mixed vegetables cooked in a spicy tomato gravy with bell peppers and aromatic spices. Cooked in a traditional wok.

Yellow lentils cooked until soft and tempered with ghee, cumin, garlic, and dried chilies. Simple, comforting, and flavorful.

Lentils cooked with fresh spinach (palak) and spices. A nutritious and earthy dish blending the flavors of greens and dal.

Whole black lentils and kidney beans slow-cooked with butter and cream. Dark, rich, and creamy with a deep savory flavor.

Potatoes and green peas cooked in a spiced tomato-based sauce. A simple home-style curry that is mild and comforting.

Green peas cooked in a rich and spicy gravy. The sweetness of the peas balances the savory masala spices.

Cauliflower florets cooked in a spiced onion-tomato gravy. Flavorful and textured. A great vegetarian main dish.

A South Indian style dry potato fry. Potatoes are roasted with spices until crispy and golden. Spicy and addictive.

Scrambled paneer cooked with onions, tomatoes, and spices. Similar texture to scrambled eggs but with savory cheese.

Paneer cubes simmered in a smooth, green spinach puree seasoned with garlic and spices. Mild, creamy, and healthy.

Diced potatoes sautéed with cumin seeds (jeera) and mild spices. A dry dish that highlights the earthy flavor of cumin.

Chickpeas cooked in a spicy, tangy tomato-based gravy. hearty and protein-rich with bold flavors.

Fresh or frozen green peas cooked in a thick, spiced gravy. A vegetarian dish offering sweet and savory notes.

Cauliflower (gobi) and bell peppers (simla mirchi) stir-fried with spices. Crunchy vegetables in a semi-dry masala.

Potatoes cooked in a tangy tomato sauce. A simple, home-style curry with a balance of acidity and starch.

Deep-fried vegetable balls served in a creamy, mild white gravy. Rich and luxurious texture.

Whole wheat flatbread stuffed with spiced mashed potatoes. Pan-fried with butter or oil. Heavy and filling, typically eaten with yogurt or pickle.

Flatbread stuffed with finely chopped spiced onions. Savory with a slight crunch from the onions.

Flatbread filled with spiced grated cauliflower. Pan-fried to a golden brown. Flavorful and hearty.

Wheat bread stuffed with spiced crumbled paneer (cottage cheese). Soft and rich filling.

A classic Punjabi dish consisting of spicy chickpea curry (chole) served with a large, fluffy deep-fried bread (bhatura). Rich and indulgent.

Flatbread stuffed with a mix of spiced vegetables like potatoes, cauliflower, and carrots. A flavorful all-in-one meal.

Plain flatbread made from refined flour (maida). Flaky and layered, similar to a South Indian parotta.

A complete meal platter featuring South Indian staples. Typically includes rice, sambar, rasam, vegetable dishes, yogurt, and dessert. Served on a round platter.

A wholesome platter with North Indian dishes. Usually includes roti or naan, rice, dal, paneer curry, vegetable sabzi, and sweets.

A savory porridge made from semolina (rava) and vegetables. Seasoned with mustard seeds and curry leaves. Soft, fluffy, and mild.

A savory rice and lentil porridge cooked with plenty of ghee, black pepper, and cumin. Rich, creamy, and comforting comfort food.

Puffy deep-fried whole wheat bread (poori) served with a spiced potato curry. A popular breakfast combination.

Shredded flaky parotta stir-fried with vegetables, spices, and sometimes egg or meat. A famous street food dish with a minced texture.

Fried pieces of parotta tossed in a spicy, tangy sauce with onions and capsicum. A fusion dish with bold flavors.

A thick porridge made from dry-roasted semolina. Cooked with spices, nuts, and vegetables. Simple and savory.

Deep-fried lentil dumplings crumbled into a rich, spicy gravy. A flavorful side dish typically eaten with idly or dosa.

A thin, unleavened flatbread made from whole wheat flour. Cooked on a griddle. A staple staple for scooping up curries.

Whole wheat flatbread topped with butter. Soft and slightly richer than plain chapathi.

Layered flatbread cooked with oil or ghee. Flakier and thicker than chapathi.

A thin, crispy crepe made from fermented rice and lentil batter. Golden brown and savory. Served with chutney and sambar.

Dosa sprinkled with 'podi' (a spicy powder made of dried lentils, sesame seeds, and chilies). Nutty, spicy, and flavorful.

Dosa topped with chopped onions and sometimes green chilies. The onions add sweetness and crunch to the crepe.

Dosa stuffed with spiced potato mash and topped with chopped onions. A hearty and filling breakfast item.

Dosa garnished with spicy green chilies and chopped onions. For those who enjoy extra heat.

The ultimate combination: dosa filled with potato masala, onions, and green chilies. Spicy, savory, and satisfying.

Crispy dosa cooked with a generous amount of butter. Richer and more savory than the plain version.

Butter dosa filled with the classic spiced potato mix. A rich and indulgent meal.

Crispy crepe stuffed with a savory spiced potato and onion filling. The most popular variety of dosa.

Dosa spread with a spicy red chutney on the inside. Tangy, spicy, and distinct in flavor.

Spicy Mysore dosa stuffed with the traditional potato masala filling. A flavorful and spicy treat.

Dosa filled with spiced grated paneer (cottage cheese). Rich and savory.

Dosa stuffed with a mix of paneer and spiced potatoes. A heavy and filling variation.

Dosa topped with melted cheese. A fusion style that is popular with kids and cheese lovers.

Dosa with melted cheese and spiced potato filling. Creamy, crispy, and savory.

Extra thin and large crispy dosa. Delicate and paper-like texture. served with chutneys.

Thick rice pancake topped with tomatoes, onions, and chilies. Soft, spongy, and packed with vegetable flavors.

Dosa roasted with generous amounts of ghee until golden and crisp. Rich aroma and nutty flavor.

Thick, spongy dosa that is soft rather than crispy. Cooked without much oil. Good for soaking up gravies.

Dosa made from semolina batter. It has a net-like texture and is very crispy. Takes longer to cook than regular dosa.

Crispy rava dosa topped with chopped onions. Adds a sweet crunch to the semolina crepe.

Rava dosa stuffed with potato masala. A crispy and filling option.

The complete package: crispy semolina crepe with onions and potato filling.

Thick, soft pancake made from fermented rice and lentil batter. Spongy texture, similar to a pizza base.

Uthappam topped with plenty of chopped onions. Savory and soft.

Uthappam topped with sliced tomatoes. Tangy and juicy.

Topped with a mix of onions and tomatoes. Balanced sweet and tangy flavors.

Uthappam topped with a variety of chopped vegetables like carrots, peas, onions, and tomatoes. Colorful and healthy.

Thick rice pancake topped with melted cheese. A rich fusion dish.

Uthappam topped with spicy chilies and cheese. Creamy with a spicy kick.