Om Uma Devi (Shiva)

Leavened flatbread stuffed with cheese and spicy chili peppers. Baked in a tandoor for a smoky flavor and soft, chewy texture. Best eaten warm with curry or yoghurt.

Tandoor-baked flatbread infused with minced garlic and filled with melted cheese. Savory, aromatic, and soft. Perfect for scooping up thick gravies.

Classic leavened flatbread baked in a clay oven. Soft and fluffy with slightly crisp edges. An essential side for any Indian meal.

Soft flatbread topped with minced garlic and cilantro before baking. Aromatic and flavorful with a chewy texture. Complements rich and spicy curries.

Fluffy flatbread stuffed with a generous layer of cheese. Mildly salty and creamy. Enjoyable on its own or with spicy dishes.

Traditional naan brushed with melted butter or ghee. Rich, soft, and slightly savory. A staple accompaniment for butter chicken or paneer dishes.

Naan bread stuffed with spiced, finely chopped onions. Offers a sweet and savory crunch within the soft bread. Great with dry vegetable dishes.

Flatbread stuffed with crumbled paneer (Indian cottage cheese). Mild, milky flavor with a soft texture. A filling bread option.

Naan stuffed with a spiced mashed potato mixture. Savory and hearty. Can be eaten alone or with pickles and yoghurt.

Deep-fried unleavened bread made from whole wheat flour. Puffs up into a golden, crispy hollow sphere. Typically served with potato curry or halwa.

Large, fluffy deep-fried leavened bread made from white flour. Soft inside with a slightly crisp exterior. Traditionally paired with spicy chickpea curry (Chole).

Basic unleavened flatbread made from stoneground wholemeal flour. Simple, healthy, and versatile. Used as a utensil to scoop up food.

Roti cooked on a flat griddle (tawa) and brushed with butter. Soft and pliable with a rich buttery taste. Matches well with lentil dishes.

A larger portion of the standard whole wheat flatbread. Light and wholesome. Suitable for sharing or larger appetites.

Layered flatbread stuffed with spiced onions. Pan-fried until golden and crispy. Offers a savory flavor profile with a slight crunch.

Popular flatbread stuffed with spiced mashed potatoes. Hearty and comforting. Often served with yoghurt and pickles for breakfast or lunch.

Potato-stuffed paratha cooked with generous amounts of butter. Rich, crispy, and very filling. A decadent version of the classic Aloo Paratha.

Flatbread stuffed with grated white radish and spices. Has a unique, slightly sharp flavor that mellows upon cooking. Crispy and savory.

Whole wheat bread stuffed with spiced grated cauliflower. Nutty and savory flavor. Best enjoyed hot off the griddle.

Stuffed bread filled with spiced Indian cottage cheese. Soft interior with a crispy exterior. Mildly milky and rich in protein.

Simple layered flatbread made of whole wheat dough. Pan-fried with oil or ghee. Flaky texture makes it great for heavy gravies.

Multi-layered whole wheat flatbread. Prepared by pleating the dough to create visible rings. Crispy, flaky, and aesthetically pleasing.

A meal consisting of deep-fried puffed bread (Puri) served with a dry or semi-dry vegetable curry (Subji). A popular breakfast or light meal combination.

Deep-fried puffed bread served with spicy chickpea curry. The crispy bread contrasts with the soft chickpeas and rich gravy. A savory and satisfying dish.

A classic North Indian dish featuring large fried bread (Bhatura) and spicy chickpea curry (Chole). Rich, heavy, and flavorful. Often served with onions and lemon.

Minced cauliflower cooked with spices to resemble a meat mince dish. Savory and textured. A great vegetarian alternative to meat keema.

Assorted seasonal vegetables cooked in a spiced masala gravy. Flavorful and nutritious. Pairs well with both rice and bread.

Mixed vegetables simmered in a standard curry sauce. A balanced dish with a variety of textures. Typically milder than masala versions.

Potatoes and green peas cooked in a spiced tomato-based sauce. A homely and comforting dish. The sweetness of peas balances the savory spices.

Chickpeas cooked in a tangy and spicy tomato gravy. High in protein and bold in flavor. A staple dish often eaten with bhatura or rice.

Red kidney beans simmered in a thick, spiced onion-tomato gravy. Hearty and rich. Traditionally enjoyed with steamed rice (Rajma Chawal).

Dry curry of potatoes and cauliflower tossed with turmeric and spices. Simple yet flavorful. The vegetables retain some texture and are not mushy.

Cauliflower florets and green peas cooked together with spices. A semi-dry dish with a sweet and savory profile. Light and healthy.

A combination of potatoes, cauliflower, and green peas. A robust vegetable dish offering variety in every bite. Served dry or with a little gravy.

Potatoes cooked in a smooth, spiced spinach purée. Creamy and earthy. The mild spinach sauce coats the tender potato chunks.

Chickpeas simmered in a general curry sauce. Slightly less intense than masala, but still savory and filling. Good source of plant-based protein.

Green peas cooked in a spiced gravy. Simple and slightly sweet from the peas. Usually served as a side dish.

Mushrooms cooked in a spicy, thick onion-tomato gravy. Rich umami flavor with a meaty texture. A favorite for mushroom lovers.

Mushrooms and green peas simmered together in curry. A delightful combination of textures. Earthy mushrooms meet sweet peas.

A curry featuring both mushrooms and cubes of paneer cheese. Double the texture with chewy mushrooms and soft cheese. Served in a savory sauce.

Baby potatoes slow-cooked under pressure (dum style) in a spicy, yoghurt-based gravy. Rich and aromatic. The potatoes absorb the deep flavors of the sauce.

A dry chickpea dish cooked with specific spices (Pindi style). Darker in color and intensely flavored. Less gravy, more spice coating.

Indian cottage cheese cooked in a spiced tomato gravy. A standard, popular vegetarian dish. Creamy, savory, and satisfying.

Paneer Tikka Masala features grilled marinated cheese cubes served in a creamy, orange-colored spiced curry. Smoky and rich. A vegetarian classic.

Paneer cooked in a rich white gravy made from cashew nuts, cream, and mild spices. Silky smooth and very mild. A luxurious dish.

Crispy fried baby corn tossed in a spicy, tangy Indo-Chinese sauce. Crunchy and flavorful. Served as a dry appetizer or side.

Butter Paneer Masala is a rich dish with paneer in a buttery, tomato-cream sauce. Slightly sweet and very creamy. One of the most popular paneer dishes.

A royal dish with paneer in a rich, white gravy with nuts and cream. Fragrant with aromatic spices like cardamom. Very decadent.

Paneer cooked with a large amount of onions, added in two stages (do pyaza). Sweet from the onions and savory from spices. Rich texture.

Paneer cooked with bell peppers and fresh ground spices in a wok (kadai). Spicy and flavorful with a semi-dry consistency. Highlights the flavor of coriander seeds.

Deep-fried balls (kofta) made of potato and paneer served in a creamy, mild cashew gravy. Melt-in-the-mouth texture. A special occasion dish.

Stuffed paneer sandwiches fried and served in a rich onion-tomato gravy. Complex and flavorful. A more elaborate paneer preparation.

Scrambled paneer cooked with onions, tomatoes, and spices. Similar in texture to scrambled eggs. Great with bread or roti.

Simple curry with cubes of paneer. A home-style dish with a standard savory gravy. Comforting and easy to eat.

A classic combination of green peas and paneer in a tomato-based sauce. Sweet peas contrast with soft cheese. A staple in Indian households.

Potatoes and paneer cheese cooked together in a curry sauce. Filling and hearty. Combines two favorite vegetarian ingredients.

Cauliflower and paneer cooked in a spiced masala gravy. A textured dish with soft paneer and firm cauliflower. Rich in flavor.

Paneer cubes served in a smooth, green spinach gravy. Mildly spiced and nutrient-rich. Creamy texture with an earthy taste.

Paneer cooked in a traditional clay pot (handi) style. The gravy is usually creamy and aromatic. Slow cooking enhances the flavors.

Paneer cooked with leafy greens, often a mix of mustard greens and spinach. Robust and earthy flavor. Similar to Palak Paneer but more rustic.

Indo-Chinese dish with fried paneer cubes tossed in spicy chili sauce, soy sauce, and peppers. Spicy, tangy, and savory. Popular as an appetizer.

Mushrooms stir-fried with chili, peppers, and onions in an Indo-Chinese style. Spicy and chewy. A savory dish with a kick.

Traditional Punjabi dish made from mustard greens and spices. Distinctly earthy and slightly bitter flavor. Often eaten with corn flatbread.

Potatoes cooked with leafy greens (saag). A healthy and filling dish. The greens form a thick coating around the potatoes.

A dish made primarily of cooked leafy greens like spinach or mustard greens. Spiced and pureed. Eaten as a main side dish.

Yellow lentils cooked and then fried with spices, onion, and tomato (tadka). Flavorful and comforting. A staple Indian comfort food.

Similar to Dal Fry, featuring yellow lentils tempered with ghee and aromatic spices like cumin and garlic. Smoky and rich aroma.

Whole black lentils and kidney beans slow-cooked with butter and cream. Rich, dark, and creamy. A luxurious lentil dish.

Bitter gourd cooked with spices to balance its natural bitterness. A dry vegetable dish. Valued for its unique flavor and health benefits.

Okra (ladies' finger) cooked in a spiced onion-tomato base. Savory and not slimy when cooked well. Goes great with roti.

Potatoes stir-fried with fresh fenugreek leaves (methi). The fenugreek adds a distinct bitterness that complements the starchy potatoes.

Fritters (pakoras) simmered in a yogurt-based curry (kadhi). Tangy and creamy. Note: Menu says 'Kadai Pakora', possibly referring to Kadhi Pakora.

Thinly sliced okra coated in spices and deep-fried until very crispy. Crunchy and savory. Served as a snack or side.

Basmati rice cooked with biryani spices but without the heavy meat or veg layers. Aromatic and flavorful. A good base for curries.

A fragrant rice dish cooked with marinated paneer cubes and spices. Rich and aromatic. A complete vegetarian meal in itself.

Basmati rice cooked with mixed vegetables and aromatic spices like saffron and cardamom. Flavorful and satisfying.

Rice cooked with mild spices and sometimes vegetables or peas. Lighter than biryani. A fragrant accompaniment to heavier dishes.

Basmati rice tempered with cumin seeds (jeera). Has a nutty, earthy aroma. A simple yet tasty upgrade from plain rice.

Rice cooked with a tangy tomato and spice mixture. Reddish in color and flavorful. Can be eaten alone or with raita.

Fried rice flavored with fried onions and spices. Savory and aromatic. Adds a sweet onion taste to the meal.

Rice colored with turmeric or saffron. Mildly flavored and visually appealing. Often served with special meals.