Tony's

A dry vegetable dish made with potatoes (aloo) and okra (bindi) cooked with spices. Savory with a soft texture from the potatoes and a slight crunch from the okra. Best eaten with flatbreads like roti.

A classic vegetarian dish featuring potatoes (aloo) and cauliflower (gobi) sautéed with turmeric and spices. Mildly spicy and savory. Typically enjoyed with rice or bread.

A curry made with potatoes and eggplant (baigun) simmered in a spiced tomato-based sauce. The eggplant becomes tender and creamy. Great for scooping up with naan or roti.

A North Indian curry consisting of potatoes and green peas (matar) in a spiced tomato gravy. Comforting and savory. Delicious when paired with steamed rice.

A hearty curry combining potatoes and chickpeas (chana) in a flavorful masala sauce. Rich in texture and protein. Eat it with bhatura or rice.

Spiced potatoes cooked in a thick, savory gravy. The flavor is robust with aromatic Indian spices. A versatile dish that goes well with any Indian flatbread.

Red kidney bean curry cooked in a thick, spicy tomato gravy (typically known as Rajma Masala). Hearty, creamy, and savory. Traditionally served with steamed rice.

Lentil soup that has been tempered with spices fried in oil or ghee (tadka). Savory, garlicky, and comforting. A staple dish usually eaten with rice.

A rich and creamy lentil dish (Dal Makhani) made with black lentils and kidney beans, slow-cooked with butter and cream. Mild, velvety, and savory. Perfect with naan bread.

An assortment of seasonal vegetables cooked together in a curry sauce. Healthy and flavorful with varied textures. Served as a main side dish.

Spicy chickpea curry cooked with onions, tomatoes, and aromatic spices (Chana Masala). Tangy and savory with soft chickpeas. Often eaten with fried bread or rice.

Plain yogurt (curd). Cool, creamy, and slightly sour. Used as a side to balance the heat of spicy curries.

Fried rice cooked with mixed vegetables and mild seasonings. Light, fluffy, and savory. enjoyable on its own or with a curry.

Chicken cooked in a mild, creamy sauce made with yogurt, nuts, and spices. Rich, slightly sweet, and savory. Best enjoyed with naan or paratha.

A spicy Indo-Chinese dish featuring fried chicken pieces tossed with bell peppers, onions, and chili sauce. Crispy, spicy, and tangy. Served as an appetizer or with fried rice.

Chicken pieces simmered in a spiced curry sauce with tomatoes and onions. Savory and medium-spiced. A standard chicken curry dish eaten with rice or roti.

Traditional chicken stew with a thinner, flavorful gravy. Aromatic and savory. Great for soaking into rice or dipping bread.

A fragrant rice dish layered with spiced chicken and aromatic herbs. Rich, savory, and filling. Served as a complete meal, often with raita.

Tender chicken cooked in a rich, buttery tomato cream sauce. Mildly sweet and very creamy. One of the most popular curries to eat with naan.

Fish fillets cooked in a spicy, thick masala gravy. Savory with a distinct seafood flavor. pairs well with plain rice.

Fish stewed in a tangy and spicy sauce, often with tamarind or coconut milk. Soft texture and flavorful broth. Best eaten with steamed rice.

Fried fish pieces tossed in a spicy chili sauce with peppers and onions. Crispy exterior and spicy kick. A popular appetizer or side dish.

Spiced rice cooked with fish fillets and aromatic spices. Fragrant and savory. A seafood variation of the classic biryani.

Aromatic rice dish cooked with succulent shrimp and spices. Flavorful and rich. Served as a standalone main course.

Spiced rice layered with tender chunks of mutton (goat or lamb). Rich, gamey flavor and very aromatic. A special occasion dish served with yogurt side sauce.

Mutton (goat or lamb) cooked in a thick, spicy gravy. Robust flavor and tender meat. Excellent with heavy flatbreads or rice.

A stew-like dish with mutton pieces simmered in a spiced liquid. Deep, savory flavor. Traditionally eaten with rice to soak up the sauce.

Boiled eggs served in a spiced tomato and onion gravy. Savory and protein-rich. Complements plain rice or roti.

Indian-style scrambled eggs (Bhurji) cooked with onions, tomatoes, chilis, and spices. Soft, spicy, and savory. Great breakfast or side dish with bread.

Beaten eggs fried with onions, chilis, and spices. Fluffy and savory. A simple, classic egg dish.

Boiled eggs cooked in a thick, spicy masala sauce. Richer than standard egg curry. Best enjoyed with paratha or naan.

Fresh cottage cheese (paneer) in a sweet and creamy gravy made with nuts and cream. Very mild, rich, and royal. Perfect for those who prefer less spice.

Paneer cooked with bell peppers and fresh ground spices in a wok (kadai). Spicy and flavorful with a semi-dry sauce. Eaten with naan or roti.

Scrambled paneer (Indian cottage cheese) cooked with onions, tomatoes, and spices. Soft, crumbly texture and savory taste. Served as a side or main dish.

Cubes of paneer in a smooth, pureed spinach sauce seasoned with garlic and spices. Creamy, savory, and mild. A classic healthy vegetarian dish.

A curry made with green peas (matar) and paneer in a tomato-based sauce. Sweet from the peas and savory from the gravy. A home-style favorite.

Plain steamed white rice. Soft and fluffy. The neutral base for mixing with flavorful curries.

Unleavened flatbread made from whole wheat flour, cooked on a griddle. Soft and chewy. Used to scoop up food.

Whole wheat flatbread stuffed with a spiced potato filling. Savory and filling. Often eaten with yogurt or pickles.

Flatbread stuffed with finely chopped onions and spices. Crispy and flavorful. Served hot with butter.

Flatbread filled with spiced grated paneer (cottage cheese). Rich and satisfying. A popular breakfast item.

Flatbread stuffed with a mix of spiced vegetables. Nutritious and savory. Eaten on its own or with curd.

Deep-fried bread made from wheat flour. Puffs up into a hollow ball, crispy and golden. Typically eaten with potato curry.

Flatbread with a sweet filling, often sugar or jaggery. Dessert-like and chewy. Enjoyed as a snack.

Layered flatbread seasoned simply with salt. Flaky and savory. A basic accompaniment to any meal.

Plain paratha (flatbread) without stuffing, cooked with ghee or oil. Flaky and layered. Good for heavy gravies.

Flatbread flavored with carom seeds (ajwain). Aromatic with a thyme-like flavor. Known to aid digestion.

Leavened flatbread baked in a clay oven (tandoor) and topped with minced garlic. Soft, fluffy, and aromatic. A restaurant favorite.

Naan bread stuffed with melting cheese. Soft, gooey, and savory. A fusion favorite.

Soft, leavened flatbread baked in a tandoor. Neutral flavor and pillowy texture. Essential for scooping up sauces.

Plain naan brushed generously with butter. Rich and soft. Adds a luxurious touch to the meal.

Naan stuffed with spiced minced meat (keema). Savory and heavy. Almost a meal in itself.

Naan bread stuffed with small pieces of spiced chicken. Savory and filling. Served hot.

Sugar-free cola soft drink. Carbonated and refreshing.

Assorted carbonated soft drinks. Sweet and fizzy. Served cold.

International lager beer. Crisp, balanced, and refreshing. 5% alcohol by volume.

Popular Thai lager beers. Light, crisp, and refreshing. Best enjoyed ice-cold with spicy food.

Premium Thai lager brewed with barley malt. Full-bodied with a distinct hop character. A staple drink in Thailand.

A savory yogurt drink flavored with salt and spices like cumin. Cooling and digestive. Refreshing in hot weather.

A creamy yogurt drink sweetened with sugar. Thick and refreshing. Acts as a dessert or a cooling beverage.

Indian milk tea brewed with aromatic spices like cardamom and ginger. Warm, sweet, and comforting.

A yogurt smoothie blended with ripe mango pulp. Sweet, fruity, and creamy. A favorite accompaniment to spicy meals.

Plain bottled water. Hydrating and essential.

Chilled tea, often sweetened. Refreshing and cool.

Yogurt drink blended with strawberries. Sweet, pink, and fruity. A refreshing twist on the traditional lassi.