Herbs & Spices Indian Restaurant

Chicken marinated in yogurt and spices, then roasted in a tandoor (clay oven). It has a signature smoky flavor and bright red color. Served with mint chutney.

An Indo-Chinese dish featuring fried chicken tossed in a spicy, tangy soy-chili sauce with peppers and onions. Crispy, savory, and spicy.

Boneless chicken chunks marinated in spices and yogurt, then grilled on skewers. Smoky, slightly charred, and savory. Usually served as an appetizer.

A spicy, deep-fried chicken dish originating from South India. The chicken is red, crispy, and packed with chili heat and curry leaf flavor.

A rich, creamy curry made with grilled chicken in a spiced tomato and butter sauce. Mildly sweet and very savory. Best eaten with naan or rice.

A traditional chicken curry cooked with a blend of onion, tomato, ginger, garlic, and spices. It has a thick, savory gravy and moderate spice level.

A spicy chicken dish cooked in a 'kadai' (wok) with bell peppers, tomatoes, and coarsely ground spices like coriander seeds. Aromatic and semi-dry.

Frenched chicken winglets battered and deep-fried until crispy. Often served with a spicy Szechuan dipping sauce. A popular finger food.

A homestyle gravy dish. The sauce is typically onion and tomato-based, spiced with turmeric, cumin, and coriander. Served hot with rice or bread.

A mild, creamy curry made with yogurt, cream, nuts (cashew or almond), and delicate spices like cardamom. Rich texture and slightly sweet flavor.

Chicken cooked in a clay pot (handi) which imparts an earthy flavor. The gravy is rich, often slow-cooked with tomatoes and yogurt.

A Goan curry famous for its heat and tanginess. Made with vinegar, garlic, and plenty of red chilies. Spicy and sour.

Goat meat (mutton) slow-cooked in a spicy, thick gravy. Rich and robust in flavor with warming spices.

Mutton cooked with fresh bell peppers and whole spices in a wok. The gravy is thick and clings to the meat.

Fish fillets cooked in a spicy onion-tomato gravy with tamarind or kokum for a hint of sourness. Savory and aromatic.

Fish marinated in spices, coated, and shallow or deep-fried. Crispy exterior with moist flesh inside.

Chunks of firm fish marinated in yogurt and tikka spices, then grilled in a tandoor. Smoky and tender.

Mutton cooked with fresh bell peppers and whole spices in a wok. The gravy is thick and clings to the meat.

Fish fillets cooked in a spicy onion-tomato gravy. This version may be a larger portion or premium preparation.

Fried fish marinated in spices. Crispy and savory.

Grilled fish chunks with smoky tandoori flavors.

Grilled cottage cheese (paneer) cubes served in a rich, orange-colored creamy spiced gravy. A vegetarian favorite.

Cottage cheese cooked in a rich, often green (spinach/herb-based) gravy typical of Hyderabadi cuisine. Spicy and aromatic.

A spicy paneer dish cooked in a tomato-onion gravy with Lahori style spices. Rich and flavorful.

Also known as Paneer Butter Masala. Cubes of cottage cheese in a smooth, buttery, slightly sweet tomato sauce.

Spiced rice dish cooked with mixed vegetables. Fragrant with saffron and herbs, served with yogurt raita.

Chicken and rice sealed in a pot and slow-cooked ('dum') to trap the steam and aromas. Highly flavorful and aromatic.

A famous style of biryani from Hyderabad, known for its distinct spice blend and sour notes from yogurt/lemon. This version appears to be vegetarian.

A rich rice dish with succulent pieces of mutton (goat/lamb). Spiced heavily and very savory.

Spicy Hyderabadi style biryani with chicken. Deeply flavorful with caramelized onions and saffron.

Seafood biryani made with prawns. The rice absorbs the sweet flavor of the prawns alongside the spices.

Classic chicken and rice dish spiced with garam masala and herbs.

Biryani made with firm fish chunks. A lighter alternative to meat biryanis, but still rich in spice.