Veg Entrees

Soya granules cooked with onion, ginger-garlic and roasted masala in a rich makhani and white gravy base, finished with butter, kasuri methi and garam masala. A hearty, protein-rich vegetarian curry.

Boiled toor dal simmered with onion, tomato and coriander, finished with a ghee-butter tempering of cumin, garlic, red chilli and fried curry leaves. A comforting, homestyle yellow lentil dal.

Tender brinjals simmered in a robust Andhra salan base with roasted-spice masala, chilli, black pepper and coriander, finished with ghee and garam masala. A tangy, spicy stuffed-eggplant curry.

Potato, cauliflower, carrot and green peas in a creamy Hyderabadi korma of cashew-coconut-poppyseed paste, curd, fresh cream, ginger-garlic and whole spices like cardamom and fennel. Rich and mildly aromatic.