Mom's Restaurant & Guesthouse

Deep-fried triangular pastries filled with a savory mixture of spiced potatoes and peas. They have a crispy, flaky shell and a soft, flavorful filling. Typically served as a popular tea-time snack with chutney.

Crispy pastry parcels stuffed with spiced minced chicken (keema) and peas. Savory and meaty with aromatic Indian spices. Best enjoyed hot as an appetizer.

Thin, crisp discs made from lentil flour, roasted over an open flame until crunchy. Light and smoky with a mild peppery taste. Served as an accompaniment to meals or a starter.

Deep-fried lentil wafers topped with a tangy mix of chopped onions, tomatoes, and spices. Very crispy with a refreshing crunch from the fresh toppings. A popular starter to whet the appetite.

Spiced onion fritters made by coating onion slices in chickpea batter and deep-frying. Golden, crispy, and savory with a hint of sweetness from the onions. Commonly eaten as a snack.

Assorted vegetables coated in a spiced gram flour batter and deep-fried. Crunchy on the outside and tender inside. A classic Indian snack often served with dipping sauces.

Bite-sized chicken pieces marinated in spices, battered, and deep-fried. Juicy meat encased in a crispy, flavorful coating. A savory non-vegetarian appetizer.

Slices of paneer (Indian cottage cheese) dipped in spiced batter and fried until golden. Soft and creamy inside with a crunchy exterior. A rich and satisfying vegetarian snack.

Spiced patties made from mashed potatoes and mixed vegetables, breaded and fried. Crispy on the outside with a soft, savory interior. Often served with ketchup or chutney.

A medley of seasonal vegetables simmered in a classic Indian curry sauce. The gravy is savory and aromatic. Best eaten with rice or Indian breads like roti.

Vegetables cooked in a rich, creamy sauce with mild spices and sometimes nuts. It has a slightly sweet, velvety texture. A comforting dish that pairs well with naan.

Stir-fried mixed vegetables seasoned with Indian spices, served without heavy gravy. The vegetables retain some crunch and are coated in aromatic masala. Great as a side dish.

A curry featuring green peas (mutter) and mushrooms in a spiced tomato-onion base. Earthy mushrooms and sweet peas create a balanced flavor. Enjoy with chapati or rice.

Cubes of paneer cooked in a rich, buttery tomato cream sauce. Mildly spiced, smooth, and savory. A popular vegetarian main course.

Soft paneer cubes simmered in a smooth, spiced spinach puree. The dish is green, nutritious, and has a mild, earthy flavor. A classic North Indian favorite.

Okra (ladies' fingers) stir-fried with onions, tomatoes, and spices. It is typically a dry curry with a savory and slightly tangy taste. Matches well with roti.

Bitter gourd cooked with a blend of spices to balance its natural bitterness. The flavor profile is a unique mix of spicy, sweet, and sour notes. An acquired taste that is very healthy.

Smoky roasted eggplant mashed and cooked with onions, tomatoes, and spices. It has a rich, smoky flavor and soft texture. Best enjoyed with flatbreads.

A thick, savory relish made from fire-roasted tomatoes and spices. It is tangy, smoky, and flavorful. Served as a side dish or dip.

Deep-fried dumplings (koftas) made of potato and paneer served in a rich, creamy, mild gravy. The texture is soft and melt-in-the-mouth. A luxurious vegetarian dish.

A classic dish combining potatoes (aloo) and cauliflower (gobhi) in a spiced gravy. It is savory, slightly spicy, and hearty. Commonly eaten with rotis.

Potatoes cooked in a nutritious spinach-based gravy. The dish is mild, green, and flavorful. A healthy vegetarian option.

A home-style curry made with potatoes and green peas in a tomato-based sauce. It is comforting and mildly spiced. Best served with rice or bread.

Potatoes sautéed with cumin seeds (jeera) and mild spices. A dry dish with a distinct roasted cumin flavor. Simple yet delicious.

Whole or stuffed potatoes slow-cooked (dum style) in a rich, spicy gravy. The potatoes absorb the robust flavors of the sauce. A festive and flavorful dish.

A vegetable curry combining potatoes and eggplant cubes. The eggplant becomes soft and creamy, complementing the firm potatoes. Seasoned with Indian spices.

Potatoes stir-fried with fresh fenugreek leaves (methi). The slight bitterness of fenugreek pairs perfectly with the savory potatoes. A dry and aromatic dish.

Mashed potatoes seasoned with spices, herbs, and pungent mustard oil. A simple, rustic comfort food, similar to mashed potatoes but with an Indian kick.

Spiced potato dish, often mashed or chopped small, cooked with turmeric and other spices. Yellow in color and savory. Commonly served as a side or breakfast item.

A preparation of yellow lentils cooked with tomatoes and specific regional spices. It is a light, soupy dish, rich in protein. Eaten with steamed rice.

Cooked lentils tempered with oil or ghee, fried spices, onions, and garlic. A staple Indian comfort food with a flavorful aroma. Typically served with rice or roti.

Whole black lentils and kidney beans slow-cooked with butter and cream. Rich, creamy, and mildly spiced. A very popular and indulgent lentil dish.

A combination of various lentils cooked together in a spiced sauce. Provides a mix of textures and wholesome flavor. A nutritious and hearty dish.

Red kidney beans simmered in a thick, spicy tomato-onion gravy. Known for its robust flavor and hearty texture. Ideally paired with steamed rice (Rajma Chawal).

Chickpeas (garbanzo beans) and potatoes cooked in a spiced gravy. A filling dish with a nutty taste from the chickpeas. Great with bread or rice.

A popular North Indian curry made with chickpeas in a tangy, spicy tomato-based sauce. Flavorful and aromatic. Often served with bhatura (fried bread) or rice.

Beaten eggs fried with chopped herbs, onions, and sometimes chilies. Savory and fluffy. A common breakfast or light meal option.

Two eggs pan-fried, typically sunny-side up or over-easy. Simple and classic. Seasoned with salt and pepper.

Hard-boiled eggs simmered in a spicy, thick onion-tomato gravy. The eggs absorb the curry flavors. Eaten with flatbreads or rice.

Fish fillets simmered in a spiced curry sauce. The gravy is typically tangy and aromatic. A staple seafood dish.

Fish pieces coated in a thick, spicy masala paste and cooked. Less saucy than a curry, with concentrated flavors. Savory and rich.

A fish dish cooked with a generous amount of onions (do-piyaza means 'two onions'), added in two stages. It has a sweet and spicy flavor profile from the onions and spices.

Succulent prawns cooked in a traditional Indian curry sauce. The gravy enhances the natural sweetness of the prawns. Best eaten with rice.

Prawns tossed in a rich, thick masala gravy. Spicy and flavorful, coating each prawn. A delightful seafood dish.

Stir-fried prawns cooked with mixed vegetables like bell peppers and onions in a thick, spicy sauce. Tangy and colorful.

Chicken pieces cooked in a rich, spicy, and thick onion-tomato gravy. A standard, flavorful chicken curry. Pairs well with naan or rice.

An Indo-Chinese dish featuring battered fried chicken tossed in a spicy, tangy sauce with soy, chilies, and bell peppers. Crispy and saucy.

Roasted marinated chicken chunks (tikka) simmered in a creamy, spiced orange-colored curry sauce. Smoky, rich, and mildly spicy. A globally popular Indian dish.

Chicken braised in a mild, velvety yogurt or cream-based sauce flavored with cardamom and other spices. It has a rich and delicate flavor.

Tandoori chicken cooked in a smooth, buttery, and creamy tomato sauce. Slightly sweet and very rich. A favorite comfort food.

Chicken cooked in a nutritious, spiced spinach puree. The dish has an earthy flavor and green color. Healthy and flavorful.

A spicy and tangy Goan curry made with vinegar, garlic, and chilies. Often includes potatoes. Known for its bold and hot flavor.

Ground chicken cooked with green peas and spices. A semi-dry dish with a granular texture. Tasty with bread or rice.

Chicken cooked by frying with spices at high heat (bhuna) until the sauce clings to the meat. Intense flavor and thick consistency.

A variation of the Kashmiri classic, chicken is braised in a gravy flavored with browned onions, yogurt, and aromatic spices like cloves and cardamom. Rich and reddish in color.

Chicken curry flavored with fresh or dried fenugreek leaves (methi). The herb adds a unique, slightly bitter, and nutty aroma. Very savory.

Chicken stir-fried with vegetables like peppers and onions in a thick, spicy sauce. A colorful and tangy dish.

Tender pieces of lamb (often referred to as mutton in India) cooked in a spicy, thick onion-tomato gravy. Rich and hearty.

Lamb braised in a luxurious, creamy sauce thickened with cashew nut paste and yogurt. Mildly spiced and very rich.

A signature Kashmiri dish of lamb cooked with aromatic spices and yogurt. Known for its brilliant red color and deep flavor. A festive delicacy.

A fiery and tangy lamb curry with vinegar, garlic, and chilies, often containing potatoes. A bold dish for those who like heat.

Lamb chunks cooked slowly in a spiced spinach gravy until tender. The combination of meat and greens is savory and nutritious.

Ground lamb cooked with green peas and spices, sometimes garnished with egg. A rich, dry meat dish full of texture.

Simple steamed white rice. A staple accompaniment for curries and dals.

Aromatic rice colored yellow with saffron or turmeric and seasoned with herbs. Fragrant and visually appealing.

Basmati rice tempered with cumin seeds (jeera) and sometimes whole spices. It has a nice nutty aroma.

Mildly spiced rice pilaf cooked with green peas. A light and tasty rice dish.

A classic layered rice dish with spiced chicken and aromatic basmati rice. Flavorful, rich, and served with raita (yogurt).

A rich and aromatic dish where spiced lamb and basmati rice are slow-cooked together. Deeply savory and festive.

Fragrant basmati rice layered with spiced prawns. A delicious seafood variation of the traditional biryani.

Basmati rice cooked with mixed vegetables and spices. A flavorful and hearty vegetarian rice meal.

Rice stir-fried with mushrooms and mild seasonings. Earthy and savory.

A simple, round flatbread made from stoneground whole wheat flour and cooked on a griddle. Soft and healthy.

Standard whole wheat roti brushed with butter or ghee for extra flavor and softness.

A layered flatbread made of whole wheat flour, pan-fried with oil or butter. Crispy and flaky.

Thick whole wheat flatbread stuffed with a spiced potato mixture and pan-fried. A very popular breakfast or lunch item.

Flatbread infused or stuffed with chopped garlic and spices. Aromatic and flavorful.

Paratha stuffed with a mixture of onions, herbs, and spices. Crunchy and savory.

Wholesome flatbread stuffed with a spiced mix of finely chopped vegetables.

Paratha stuffed with spiced grated paneer (cottage cheese). Rich and satisfying.

Flatbread stuffed with spiced minced chicken (keema). A heavy and savory bread that can be a meal in itself.