Shri Vrindavan Restaurant (Pure Veg)

Simple slices of bread toasted until crispy. Served with ketchup for a light start to the meal.

A classic sandwich stuffed with fresh raw vegetables. Crisp and refreshing.

A sandwich featuring savory cheese paired with fresh cucumber and tomato slices.

Deep-fried whole wheat bread (Puri) served with a spiced potato curry. The bread is light and airy, perfect for scooping up the savory gravy.

A popular North Indian dish consisting of spicy chickpea curry and large, fluffy deep-fried bread made from refined flour.

A thick vegetable mash prepared in butter and spices, served with soft buttered bread rolls (Pav). Savory, buttery, and slightly spicy.

Fried savory lentil donuts served immersed in or alongside Sambar (vegetable lentil stew) and coconut chutney. Crispy on the outside and soft inside.

A thick whole wheat flatbread stuffed with spiced filling. Pan-fried until golden. Served with butter, yogurt, or pickle.

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

A crispy rice crepe roasted generously with ghee (clarified butter), giving it a rich aroma and golden color.

The most popular variation of Dosa, filled with a spiced potato and onion mash. Crispy on the outside, soft and savory inside.

A crispy rice crepe stuffed with spiced crumbled paneer (Indian cottage cheese).

A savory crepe topped or filled with chopped onions and chilies for added crunch and flavor.

A modern twist on the classic Dosa, featuring melted cheese inside the crispy crepe.

Soft, fluffy steamed cakes made from fermented rice and lentil batter. A light and healthy option served with dipping sauces.

A thick savory pancake topped with onions and chilies cooked into the batter. Soft and spongy texture.

A thick, soft rice and lentil pancake served plain with chutneys and sambar.

A thick savory pancake topped with a mix of vegetables like tomatoes, onions, and chilies.

Crispy hollow shells filled with potatoes and chickpeas, then topped with yogurt (curd) and sweet/spicy chutneys. A burst of flavors and textures.

Spiced potato patties pan-fried until golden, topped with yogurt, tamarind sauce, and spices.

A tangy and spicy salad made with boiled chickpeas, fresh onions, tomatoes, and chaat masala.

Roasted peanuts tossed with chopped vegetables, lemon juice, and spices. A crunchy and savory snack.

A thin, crisp disc-shaped food made from lentil flour. Served roasted or fried as an accompaniment to meals.

Fried pappadum topped with a spicy mix of onions, tomatoes, and chili powder. A popular starter.

Classic deep-fried potato strips. Salted and crispy.

Potato patties served in a dried white pea gravy (Ragda), garnished with chutneys and Sev (crispy noodles).

Assorted vegetables coated in a spiced chickpea flour batter and deep-fried until crispy.

Slices of paneer (Indian cottage cheese) battered and fried. Soft on the inside with a crispy outer layer.

Spiced onion fritters made with chickpea flour. Crispy and savory, often enjoyed with tea.

Triangular fried pastries filled with a savory mixture of spiced potatoes and peas.

A comforting curry made with potatoes and green peas in a spiced tomato-based sauce.

A spicy and flavorful dish where vegetables are cooked in a 'Kadai' (Indian wok) with bell peppers and whole spices.

A medley of seasonal vegetables cooked together in a savory curry sauce.

A rich curry combining earthy mushrooms and sweet green peas.

A dish focusing on green peas cooked in a thick, spiced masala gravy.

A creamy, mildly spiced curry made with mixed vegetables, fruits, and nuts in a rich cashew-based sauce.

Cauliflower florets cooked with traditional Indian spices, onions, and tomatoes.

Potatoes cooked in a smooth, spiced spinach puree. A nutritious and savory dish.

A tangy curry made from tomatoes, topped with 'Sev' (crispy fried chickpea noodles) which softens slightly in the gravy.

A rich and indulgent curry featuring roasted cashew nuts as the main ingredient.

Mushrooms simmered in a vibrant green gravy made from spinach, cilantro, and mint.

A classic Punjabi dish of chickpeas cooked in a robust, spicy onion and tomato sauce.

A variation of the creamy korma, featuring lentils and possibly nuts or paneer in a rich white gravy.

A simple dry dish of diced potatoes tempered with cumin seeds and spices.

Whole potatoes (often hollowed and stuffed) slow-cooked in a rich and spicy gravy.

A popular dry curry made with potatoes and cauliflower, turmeric, and other aromatic spices.

Okra (ladyfinger) stir-fried with onions, tomatoes, and spices. Not slimy, but flavorful and savory.

Soft, leavened flatbread baked in a clay oven (Tandoor). Chewy texture, available plain or brushed with butter.

Naan bread topped with chopped garlic and coriander, baked until fragrant and golden.

Naan bread stuffed with melted cheese. Rich and savory.

Unleavened flatbread made from whole wheat flour. Soft and thin, cooked on a skillet.

Multi-layered whole wheat flatbread, flaky and buttery. Crisp on the edges.

Layered flatbread flavored with dried mint leaves (pudina). Refreshing aroma.

Mildly leavened bread stuffed with a choice of fillings. Softer than naan.

Deep-fried bread options. Puri is smaller and made of whole wheat; Bhatura is larger, fluffier, and made of refined flour.

Layered flatbread cooked on a flat iron griddle (Tawa). Crispy and hearty.