Saravanaa Bhavan

A tangy and spicy South Indian soup base made with tamarind juice, tomatoes, spices, and herbs. Thin and watery consistency. Traditionally served as an appetizer or eaten with rice.

Savory, doughnut-shaped fritters made from lentil batter. Crispy on the outside and soft on the inside. Served with dipping sauces like chutney and sambar.

Deep-fried dumplings made from flour and yogurt with spices. Crispy exterior with a fluffy interior. Served with savory dipping sauces.

Savory lentil doughnuts soaked in a bowl of sambar (vegetable lentil stew). The doughnuts absorb the flavorful broth, becoming soft and juicy.

Fried lentil fritters soaked in Rasam, a tangy and spicy tamarind soup. Soft texture due to soaking.

Lentil fritters soaked in seasoned yogurt. A cooling dish with a creamy texture, garnished with spices and vegetables.

Crunchy fritters made from coarsely ground lentils and spices. Savory and textured. Served with traditional dipping sauces.

Vegetables coated in a spiced gram flour batter and deep-fried. Similar to tempura or fritters. Served hot and crispy.

Triangular pastry pockets filled with a spiced mixture of potatoes and peas. Deep-fried until golden and flaky. A popular savory snack.

Savory cakes made from steamed fermented rice and lentil batter. Soft, white, and spongy texture. A staple breakfast item served with dips.

A combo plate featuring steamed rice cakes (Idly) and a fried lentil fritter (Vada). Served with lentil stew and chutneys.

Small, bite-sized steamed rice cakes immersed in a bowl of sambar (lentil stew) with clarified butter (ghee). Soft and flavorful.

Flat unleavened bread made from whole wheat flour, cooked on a griddle. Soft and pliable. Eaten by tearing pieces to scoop up curry.

Puffed, deep-fried bread made from whole wheat flour. Light, airy, and golden brown. Served with a side of potato masala.

Layered flatbread made from white flour. Flaky, slightly chewy, and rich. Best enjoyed with spicy curry.

A thin, savory crepe made from fermented rice and lentil batter. Golden and crispy. Eaten with hands dipped in chutney and sambar.

A classic crispy crepe filled with a spiced potato and onion mixture. Savory and filling.

A fusion dosa filled with melted cheese. Rich and savory with a crispy exterior.

A substantial dosa filled with both spiced potatoes and melted cheese. Combines creamy and savory flavors.

Dosa seasoned with 'gunpowder' spice mix (lentils, seeds, and chili). Spicy and aromatic.

Spicy 'gunpowder' seasoned dosa stuffed with potato masala. A flavorful and hearty option.

Dosa cooked with generous amounts of ghee (clarified butter) for an extra crispy texture and rich aroma.

Crispy ghee-roasted dosa filled with spiced potato masala. Rich, buttery, and savory.

Extra thin and large dosa, cooked until very crispy like paper. Served as a large cylinder or cone.

Paper-thin crispy dosa filled with savory potato masala.

Dosa spread with a layer of spicy red chutney inside. Offers a distinct spicy and tangy flavor.

Spicy Mysore dosa stuffed with potato masala. A popular variation known for its red chutney layer.

Dosa topped with chopped onions and sometimes green chilies, cooked into the batter. Savory and crunchy.

Onion-topped dosa filled with potato masala. Combines the crunch of onions with the soft potato filling.

Dosa filled with a mix of spiced vegetables.

Spicy dosa variation, typically spread with a chili-based paste.

Dosa filled with grated or crumbled Indian cottage cheese (paneer). Mild and milky flavor.

Dosa made from semolina (rava) batter. Has a lacy, porous texture and stays crispy longer than rice dosas.

Crispy semolina dosa filled with spiced potato masala.

Semolina dosa topped with chopped onions and spices.

Semolina dosa with onions, filled with potato masala.

Semolina dosa cooked with ghee for richness and extra crispiness.

Ghee-cooked semolina dosa filled with potato masala.

Semolina dosa with onions, cooked with ghee.

Rich semolina dosa with onions and ghee, filled with potato masala.

Semolina dosa garnished with dried fruits like cashews and raisins. Slightly sweet and savory.

Semolina dosa with dried fruits and a potato masala filling.

Deep-fried mushrooms seasoned with Asian spices. Crispy and savory.

Spicy, deep-fried cauliflower florets. A popular Indo-Chinese appetizer known for its red color and crunch.

Cubes of Indian cottage cheese marinated in spices and deep-fried. Crispy outside, soft inside.

Mixed vegetables fried and tossed in a spicy chili sauce. Hot and flavorful.

Crispy rolls filled with shredded vegetables. Served with a dipping sauce.

A thick, pancake-like dosa made from fermented rice and lentil batter. Soft and spongy.

Thick dosa pancake topped with mixed vegetables cooked into the batter.

Thick dosa pancake topped generously with chopped onions.

Thick dosa pancake topped with onions and spicy green chilies.

Thick dosa pancake topped with onions and green peas.

Thick dosa pancake topped with chopped tomatoes.

Thick dosa pancake topped with tomatoes and green peas.

Thick dosa pancake topped with a mix of tomatoes and onions.

Thick dosa pancake topped with tomatoes, onions, and green chilies for a spicy kick.

Crispy crepe topped with onions and chilies.

Crispy crepe with onions and chilies, filled with potato masala.

Dosa with onions and 'gunpowder' spice mix.

Dosa filled with Pav Bhaji masala (mashed mixed vegetables in a tomato base).

A dessert dosa smeared with chocolate sauce or spread. Sweet and crispy.

Spicy dosa with chili paste and spice powder.

Spicy dosa with chili paste and melted cheese.

Semolina dosa with onions, spice paste, and potato filling.

Dosa filled with Kesari (sweet semolina pudding). A sweet and savory combination.

Dosa with spicy Chettinad-style filling and cheese.

Rich dosa with paneer, butter masala sauce, and cheese.

Fusion dosa with spicy Szechuan mushrooms and cheese.

Dosa filled with mushroom masala and cheese.

Dosa with paneer, mushrooms, and cheese.

Dosa with paneer, baby corn, and cheese.

Dosa with roasted cauliflower and cheese.

Dosa with spinach (palak), mushrooms, and cheese.

Dosa with mixed vegetable masala and cheese.

Spicy dosa with baby corn and cheese.

Spicy dosa with mushrooms and cheese.

Spicy dosa with bell peppers and cheese.

Dosa with spinach, paneer, and cheese.

Dosa with potato masala and cheese.

Spicy dosa with cauliflower and cheese.

Spicy Szechuan-style dosa with cheese.

Dosa with potato, cauliflower, and cheese.

Flatbread wrap filled with spiced minced mushrooms. A popular street food style roll.

Wrap filled with cauliflower cooked with black pepper and spices.

Wrap filled with spicy baby corn.

Wrap filled with Indian cottage cheese and melted cheese.

Spicy wrap with Szechuan sauce and cheese.

Wrap filled with spinach and cottage cheese.

Wrap filled with spring vegetables.

Wrap filled with mushrooms and cottage cheese.

Wrap filled with potatoes and peas.

A comprehensive South Indian thali meal featuring rice, assorted vegetable curries, bread, sweets, and sides. Served on a large platter or banana leaf.

A North Indian style platter with various curries (dal, paneer, veg), naan or roti, rice, and dessert.

A smaller version of the thali meal, usually including a few curries, rice, and bread.

A spicy rice and lentil dish cooked with vegetables and tamarind. Soft, porridge-like consistency.

Curd rice (yogurt rice) tempered with spices like mustard seeds and curry leaves. Cooling and refreshing.

Rice flavored with specific ingredients like tomato, lemon, tamarind, or coconut.

Savory rice and lentil porridge cooked with plenty of ghee, black pepper, ginger, and cashews. A comfort food staple.

Shredded flaky flatbread stir-fried with mixed vegetables and spices. Served with yogurt sauce.

A large, deep-fried leavened bread (Batura) served with spicy chickpea curry (Chana Masala). A classic North Indian dish.

Fried mini rice cakes tossed in spices and cashews. Crispy and flavorful.

A dense, savory pancake made from mixed lentils. Served with Avial, a creamy vegetable coconut curry.

Stir-fried rice with assorted vegetables and mild seasonings.

Fried rice containing cubes of Indian cottage cheese (paneer).

Fried rice cooked with mushrooms and vegetables.

Spicy fried rice flavored with Szechuan sauce.

Indo-Chinese style fried rice with a distinct seasoning.

Soft noodles stir-fried with shredded vegetables.

Noodles stir-fried with mushrooms and vegetables.

Indo-Chinese noodles tossed in a wok.

Spicy noodles cooked with Szechuan sauce.

Fried cauliflower tossed in a savory, slightly tangy Manchurian sauce. A classic Indo-Chinese dish.

Vegetable dumplings in Manchurian sauce.

Fried mushrooms tossed in Manchurian sauce.

Fried baby corn tossed in Manchurian sauce.

Cubes of paneer fried and served in Manchurian sauce.

Paneer cubes tossed in a spicy chili sauce with onions and peppers.

Baby corn stir-fried with spicy chilies and herbs.

Fried mushrooms tossed in a spicy red chili sauce.

Mixed vegetables fried and tossed in spicy chili sauce.

Fried cauliflower florets tossed in spicy chili oil and paste.

Mixed vegetables cooked in a pungent hot garlic sauce.

Whole wheat flatbread baked in a tandoor oven. Chewy and smoky.

Tandoori roti brushed with butter.

Soft, leavened flatbread baked in a tandoor. Fluffy texture.

Naan bread brushed with butter for rich flavor.

Naan stuffed with a savory filling, often vegetables or potatoes.

Naan stuffed with spiced cauliflower.

Naan stuffed with cheese.

Naan topped with chopped garlic and butter. Aromatic and flavorful.

Naan stuffed with spiced cottage cheese.

Soft, thin flatbreads puffed over an open flame.

Mildly leavened flatbread, similar to naan but usually rounder.

Kulcha stuffed or topped with onions.

Kulcha stuffed with a spicy vegetable mix.

Whole wheat flatbread stuffed with spiced mashed potatoes.

Whole wheat flatbread stuffed with spiced cauliflower.

Potatoes and bell peppers cooked in a spiced curry sauce.

Dry curry of potatoes and cauliflower stir-fried with spices.

Simple spinach curry seasoned with mild spices.

Spinach curry with boiled potatoes.

Classic curry of spinach and cottage cheese cubes.

Paneer cubes cooked in a rich, creamy nut-based gravy.

Paneer in a rich, creamy tomato and butter sauce. Mildly sweet and savory.

Stir-fry of paneer and cauliflower with spices.

Paneer cooked with plenty of onions and spring onions.

Stir-fry of paneer and vegetables in a thick spicy sauce.

Curry with peas and paneer in a tomato-onion base.

Paneer and bell peppers cooked in a wok (kadai) with freshly ground spices.

Rich Punjabi-style paneer curry with bell peppers and spices.

Vegetable dumplings served in a spiced curry sauce.

Mixed vegetables cooked in a creamy, coconut or nut-based gravy.

Mixed vegetable curry with a rich gravy.

Mixed vegetables in a creamy tomato and butter sauce.

Spicy mixed vegetable curry, Kolhapuri style.

Stir-fried vegetables with spicy seasonings.

Mixed vegetables cooked in a kadai with bell peppers and spices.

Stir-fried vegetables in a thick, spicy sauce.

Vegetable curry with onions added at two stages of cooking.

Cauliflower cooked in a wok with spices.

Stir-fry of cauliflower and mushrooms.

Cauliflower in a creamy tomato-butter sauce.

Cauliflower cooked in a spiced masala gravy.

Cauliflower and peas curry.

Mushrooms cooked in a savory yellow sauce.

Mushrooms cooked in a rich, aromatic Kashmiri-style gravy.

Curry with mushrooms and green peas.

Green peas simmered in a spiced gravy.

Spicy chickpea curry.

Paneer and potato dumplings in a rich, creamy white gravy.

Lentils tempered with butter, onions, and tomatoes.

Bell peppers filled with spiced vegetable stuffing.

Spicy potato cubes tossed with chili.

Creamy black lentils and kidney beans cooked slowly with butter.

Sweet and savory vegetable curry with fruits and nuts.

Smoky mashed eggplant cooked with onions and tomatoes.

Aromatic long-grain white rice.

Basmati rice cooked with clarified butter for aroma.

Pilaf rice cooked with green peas.

Mixed vegetable pilaf.

Pilaf rice with cubes of paneer.

Sweet and savory pilaf with fruits and nuts.

Pilaf rice loaded with roasted cashews.

Pilaf rice cooked with mushrooms.

Rice flavored with cumin seeds.

Spiced rice dish layered with vegetables. Aromatic and flavorful.

Biryani rice cooked with mushrooms.

Biryani rice cooked with paneer cubes.

Deep-fried milk solid dumplings soaked in rose-flavored sugar syrup. Sweet and soft.

Sweet semolina pudding cooked with ghee, sugar, saffron, and nuts.

Sweet rice and lentil pudding cooked with jaggery, ghee, and cashews.

Traditional South Indian sweet pudding made with milk and vermicelli or rice.

Fresh cut fruits served in a bowl.

Fresh fruit salad topped with a scoop of ice cream.

Rich cold dessert with vermicelli, basil seeds, jelly, milk, and ice cream.

Scoop of ice cream.

Traditional South Indian filter coffee made with milk and sugar. Frothy and strong.

Brewed tea with milk and spices.

Sweetened yogurt drink.

Savory yogurt drink with salt and spices.

Yogurt drink blended with sweet mango pulp.

Sweet juice made from mangoes.

Thin, savory yogurt drink seasoned with spices like ginger and curry leaves.

Fresh sliced vegetables like cucumber, tomato, and carrot.

Yogurt with fried gram flour droplets (boondi) and spices.

Yogurt mixed with chopped vegetables like cucumber and onion.

Still mineral water.

Sparkling mineral water.

Small bottle of water.

Carbonated cola soft drink.

Fruit-flavored carbonated soft drink.

Carbonated tonic water or bitter lemon drink.

Non-alcoholic sparkling aperitif.

Natural sweet water from young coconuts.

Non-alcoholic bitter aperitif.

Soda water mixed with fresh lime juice.

Yogurt smoothie with mango.

Sweetened yogurt smoothie.

Yogurt drink seasoned with salt.

Spiced buttermilk.

Mango juice.

Indian lager beer. Crisp and refreshing.

Smooth Indian beer, less fizzy than standard lagers.

Small bottle of Kingfisher beer.

Small bottle of Cobra beer.

Beer brand.

Popular Italian lager.

Unfiltered Italian beer from Sardinia.

Amber Ale.

Wheat beer.

Alcohol-free beer.