Amber Inn Cafe

Japanese-style dumplings filled with minced chicken and vegetables. Pan-fried to create a crispy bottom and steamed top with a juicy filling. Dip in the accompanying soy-based sauce.

Deep-fried pastry rolls filled with shrimp and vegetables. The wrapper is thin and crispy, while the inside is savory. Served with a sweet plum or chili sauce.

Vegetarian deep-fried spring rolls stuffed with glass noodles, cabbage, and carrots. Golden and crunchy texture. Best enjoyed with a sweet dipping sauce.

Fried chicken wings marinated in savory spices. Crispy skin with tender meat inside. A classic finger food appetizer.

Deep-fried cakes made from minced shrimp and seasonings, coated in breadcrumbs (Tod Mun Goong). They have a chewy, bouncy texture and savory flavor. Served with sweet plum sauce.

Strips of deep-fried potato seasoned with salt. Crispy on the outside and soft on the inside. Served with ketchup or chili sauce.

Bite-sized pieces of breaded and fried chicken. Golden and crunchy. A simple savory snack served with dipping sauce.

Slices of toasted bread topped with butter, garlic, and herbs. Crunchy edges with a soft, buttery center. Great for pairing with soups or curries.

A fried Indian pastry with a savory filling, typically spiced potatoes and peas. It has a crispy, flaky shell and a hot, soft interior. Served with chutney or ketchup.

Tender chicken pieces simmered in a rich, creamy tomato-based sauce with butter and mild spices. It tastes savory, slightly sweet, and very creamy. Best eaten with naan or rice.

Boneless chicken chunks marinated in yogurt and spices, then roasted in a tandoor oven. Features a smoky, charred exterior and tender meat. Served as an appetizer or with mint chutney.

An Indo-Chinese dish consisting of fried chicken tossed in a spicy, tangy soy-chili sauce with peppers and onions. Savory, spicy, and flavorful. Can be eaten dry or with gravy.

Chicken on the bone marinated in yogurt and traditional spices, roasted in a clay oven. Known for its distinct red color and smoky flavor. Smoky, savory, and tender.

Prawns marinated in aromatic spices and yogurt, then grilled. Smoky, slightly charred, and savory. Served with lemon wedges and mint sauce.

Stir-fried prawns cooked with chili, garlic, and soy sauce. Spicy and savory with a hint of sweetness. Pairs well with fried rice or noodles.

Minced chicken mixed with herbs and spices, molded onto skewers and grilled. Juicy, smoky, and flavorful. Typically served with dipping sauces.

A fragrant rice dish cooked with spiced chicken and aromatic herbs like saffron. Fluffy basmati rice with savory meat. Served with raita (yogurt sauce).

Spiced basmati rice cooked with prawns and aromatic spices. Flavorful and savory seafood rice dish. Best enjoyed with yogurt or curry sauce.

A combination of spicy chickpea curry (chole) and deep-fried leavened bread (bhature). Rich, spicy, and filling. A very popular North Indian dish.

Deep-fried puffed whole wheat bread (puri) served with a spiced potato curry (bhaji). Savory and comforting. A classic breakfast or meal option.

A thin, crispy crepe made from fermented rice and lentil batter. Served with sambar (vegetable lentil stew) and coconut chutney. Savory and tangy.

Cubes of Indian cottage cheese (paneer) in a rich, creamy tomato gravy. Mildly sweet and savory with a smooth texture. Best eaten with naan or roti.

Fried paneer cubes tossed in a spicy, tangy soy-chili sauce with vegetables. Chewy texture with bold, savory flavors. An Indo-Chinese favorite.

Whole black lentils and kidney beans slow-cooked with butter and cream. Rich, thick, and creamy texture with deep savory flavors. Pair with naan or rice.

Chickpeas cooked in a spicy, tangy tomato-based gravy. hearty and flavorful. Goes well with rice or fried bread.

Basmati rice cooked with mixed vegetables and aromatic spices. Fluffy and fragrant. Served with raita.

Leavened flatbread baked in a tandoor clay oven. Soft and chewy with a slight char. Used to scoop up curries.

Tandoor-baked flatbread brushed generously with butter. Rich, soft, and savory. An essential side for Indian gravies.

Naan bread topped with minced garlic and butter before baking. Aromatic and flavorful. Complements rich curries perfectly.

Unleavened whole wheat flatbread cooked on a griddle (tawa). Soft and simple. A staple daily bread for eating with vegetables and dal.

Whole wheat flatbread brushed with butter. Soft texture with a rich taste. Good for soaking up sauces.

Thailand's famous hot and sour prawn soup. Infused with lemongrass, galangal, kaffir lime leaves, and chili. Spicy, sour, and aromatic.

A rich, creamy coconut milk soup with chicken. Flavored with galangal and lime juice. It balances sour, salty, and sweet flavors.

Thai green curry with chicken. Made with green chili paste, coconut milk, eggplant, and sweet basil. Aromatic, spicy, and slightly sweet.

Deep-fried chicken pieces marinated with plenty of garlic and pepper. Crispy and savory. A popular dish served with rice.

Chicken stir-fried with roasted cashew nuts, dried chili, onions, and scallions. Savory with a crunchy texture from the nuts.

Spicy stir-fried chicken with holy basil, garlic, and chili. Aromatic and fiery. One of the most popular Thai street food dishes, best eaten with rice.

Jasmine rice stir-fried with shrimp, egg, and vegetables. Seasoned with soy sauce. A simple, comforting one-plate meal.

Fried rice cooked with chunks of crab meat, egg, and spring onions. Savory and fluffy. Often served with lime and fish sauce with chili.

Classic fried rice with chicken, egg, onion, and tomato. Mild savory flavor. A standard Thai lunch dish.

Steamed jasmine rice. Soft, white, and fragrant. The essential staple for eating with curries and stir-fries.