Vasanta Bhavan

A full meal of 1 sweet, 2 chappathis or 2 poories, plain rice, sambar, rasam, kuruma, special kulambu, poriyal, kootu, curd, papad and pickle. Vegetarian.

A complete meal of 1 sweet, 2 chappathis or 2 poories, sambar rice, curd rice, special rice, poriyal, papad and pickle. Vegetarian.

Cooked rice blended with creamy curd and tempered with mustard, curry leaves and green chilli. Mildly spiced and vegetarian.

Crisp rice-lentil dosa stuffed with spiced potato masala, cooked with ghee and served with coconut chutney and sambar. Vegetarian.

Rice mixed with tangy, spiced tamarind rasam and tempered with mustard, curry leaves and lentils, served hot with a drizzle of ghee. Vegetarian.

South Indian rice cooked with lentils, tamarind, vegetables and aromatic sambar spices, served warm with a drizzle of ghee. Vegetarian.

Basmati rice slow-cooked with mixed vegetables, aromatic spices and herbs, served with raita or gravy. Vegetarian biryani.

Spicy, crispy cauliflower florets marinated in South Indian spices and deep-fried, finished with curry leaves. Vegetarian.

Spicy channa masala served with soft, puffed fried bhaturas, accompanied by onion and pickle. Vegetarian.

Crisp, golden dosa made from fermented rice-lentil batter, served hot with chutney and sambar. Vegetarian.

2 soft medu vadas soaked in smooth spiced curd and topped with tempering, coriander and chutney. A cool, tangy vegetarian snack.

2 soft urad dal vadas soaked in spicy South Indian rasam and served hot with fresh coriander. A comforting vegetarian snack.

2 crispy medu vadas soaked in hot, spiced sambar and served with coconut chutney. A classic vegetarian South Indian snack.

3 fluffy, deep-fried pooris served with spiced aloo masala. A comforting vegetarian breakfast classic.

2 soft, freshly made whole-wheat chappathis served with a mildly spiced vegetarian kuruma.

2 flaky, layered parottas served with a mildly spiced vegetarian kuruma.

Mini dosas pan-cooked in ghee for a crisp, rich finish, served hot with chutney and sambar. Vegetarian.

Crispy dosa cooked with butter and served hot with chutney and sambar. Vegetarian and mildly rich.

Crispy dosa spread with butter and stuffed with spiced potato masala, served with chutney and sambar. A classic vegetarian dosa.

Crisp semolina and rice flour dosa topped with cashews, onions and mild spices, served with chutney and sambar. Vegetarian.

Crisp semolina dosa filled with spiced potato masala and cashew bits, served hot with chutney and sambar. Vegetarian.

Crispy dosa stuffed with melted cheese, cooked on a hot griddle and served with chutney and sambar. Vegetarian.

Crispy dosa filled with spiced potato masala and melted cheese, served hot with coconut chutney and sambar. Vegetarian.

Crispy dosa spread with spicy Mysore chutney and filled with melted cheese, served with coconut chutney and sambar. Vegetarian.

Crispy dosa spread with spicy Mysore chutney and stuffed with potato masala and melted cheese, served with chutney and sambar. Vegetarian.

Crisp rice-lentil dosa roasted in aromatic ghee, served hot with chutney and sambar. Vegetarian.

Crisp golden dosa cooked with ghee and stuffed with spiced potato masala, served hot with chutney and sambar. Vegetarian.

Crisp dosa spread with spicy Mysore chutney and finished with ghee, served hot with sambar and coconut chutney. Vegetarian.

Crispy dosa brushed with ghee and layered with spicy Mysore chutney and potato masala, served with coconut chutney and sambar. Vegetarian.

Crisp dosa roasted in ghee and topped with onion and spicy podi, served hot with chutney and sambar. Vegetarian.

Crisp dosa brushed with ghee and stuffed with spiced onion masala and podi, served hot with chutney and sambar. Vegetarian.

Crispy semolina dosa cooked in ghee with finely chopped onions, served hot with chutney and sambar. Vegetarian.

Thin, crispy dosa roasted with ghee and filled with spiced potato masala, served hot with chutney and sambar. Vegetarian.

Thin, crispy dosa roasted with ghee for extra aroma and crunch, served hot with chutney and sambar. Vegetarian.

Crispy dosa roasted in ghee and coated with spicy podi, served with chutney and sambar. Vegetarian and full of flavour.

Crisp dosa stuffed with spiced potato masala and topped with ghee and podi, served hot with coconut chutney and sambar. Vegetarian.

Crispy semolina dosa cooked with ghee and lightly spiced, served with coconut chutney and sambar. A vegetarian classic.

Crispy semolina dosa roasted in ghee and stuffed with spiced potato masala, served with chutney and sambar. Vegetarian.

2 soft, slightly thick kal dosas made from fermented rice-lentil batter, served with chutney and sambar. Vegetarian.

Crisp rice-lentil dosa stuffed with spiced potato masala, cooked with ghee and served with coconut chutney and sambar. Vegetarian.

Crispy dosa spread with spicy Mysore chutney, cooked golden and served with coconut chutney and sambar. Vegetarian.

Crisp dosa spread with spicy red chutney and stuffed with potato masala, served with coconut chutney and sambar. Vegetarian.

Crispy dosa topped with finely chopped onions, cooked on a hot griddle and served with chutney and sambar. Vegetarian.

Crispy dosa stuffed with spiced potato masala and sautéed onions, served hot with chutney and sambar. Vegetarian and filling.

Crispy dosa topped with finely chopped onions and spicy podi, served with chutney and sambar. Vegetarian.

Crispy dosa stuffed with onion masala and podi spice, served hot with chutney and sambar. Vegetarian.

Crispy semolina dosa topped with finely chopped onions, green chillies and coriander, served hot with chutney and sambar. Vegetarian.

Crispy semolina dosa topped with onions and filled with spiced potato masala, served with chutney and sambar. Vegetarian.

Crisp, golden dosa made from fermented rice-lentil batter, served hot with chutney and sambar. Vegetarian.

Crispy dosa coated with spicy idli podi and ghee, served hot with chutney and sambar. Vegetarian.

Crispy dosa coated with spicy podi, filled with soft potato masala and finished with ghee, served with sambar and chutney. Vegetarian.

Thin, crispy semolina dosa cooked on a hot griddle and served with chutney and sambar. Vegetarian.

Crisp semolina dosa stuffed with spiced potato masala, served with chutney and sambar. Vegetarian and flavourful.

2 soft, thick rice-lentil oothappams cooked in ghee and served with chutney and sambar. Vegetarian.

1 savoury rice-lentil oothappam topped with chopped onions, cooked crisp and golden and served hot with chutney and sambar. Vegetarian.

1 thick, soft rice-lentil oothappam topped with onions and spicy podi, served hot with chutney and sambar. Vegetarian.

1 soft, crispy oothappam topped with onions and tomatoes, served hot with chutney and sambar. Vegetarian.

1 oothappam topped with onion, tomato and podi, cooked crisp on a griddle and served with chutney and sambar. Vegetarian.

2 thick rice-lentil oothappams topped with onion, tomato and coriander, served hot with chutney and sambar. A vegetarian South Indian specialty.

2 soft, thick oothappams topped with spicy podi and cooked golden on a griddle, served with chutney and sambar. Vegetarian.

1 soft, thick rice-lentil oothappam topped with fresh tomatoes, onions and spices, crisp at the edges and served hot with chutney. Vegetarian.

A complete meal of 1 sweet, 2 chappathis or 2 poories, sambar rice, curd rice, special rice, poriyal, papad and pickle. Vegetarian.

A full meal of 1 sweet, 2 chappathis or 2 poories, plain rice, sambar, rasam, kuruma, special kulambu, poriyal, kootu, curd, papad and pickle. Vegetarian.

A vegetarian thali with rotis, dal, sabzi, rice, curd and pickle. A balanced North Indian-style meal.

Spicy channa masala served with soft, puffed fried bhaturas, accompanied by onion and pickle. Vegetarian.

Soft idly cubes tossed in a spicy chilli sauce with onion, capsicum and seasoning, served hot. A vegetarian South Indian snack.

Crispy shredded parotta tossed with onions, capsicum and green chillies in a spicy Indo-Chinese sauce. A vegetarian starter.

Crispy fried corn kernels tossed dry with spicy South Indian masala, curry leaves, onion and capsicum. A crunchy vegetarian starter.

Button mushrooms in seasoned batter, deep-fried until crisp and tossed dry with onions, curry leaves and South Indian spices. Vegetarian starter.

Crispy cauliflower florets tossed dry in a spicy Indo-Chinese masala with onions, capsicum and soy sauce. A vegetarian starter.

Crispy idlis tossed with spices, onions and curry leaves, fried golden and served hot with chutney or sambar. Vegetarian.

Mini idlis tossed in spicy milagu podi with ghee, served hot with chutney and sambar. Vegetarian.

Flaky parotta stuffed with mixed vegetables and mild spices, cooked golden and served hot with curry or chutney. Vegetarian.

Crispy paneer fingers coated in spiced batter, deep-fried and tossed dry with onions, curry leaves and South Indian masalas. Vegetarian.

Crispy baby corn tossed in a tangy, spicy Indo-Chinese manchurian sauce with garlic, spring onion and soy. Vegetarian.

Crispy cauliflower florets tossed with onions, capsicum and green chillies in a spicy Indo-Chinese sauce. Vegetarian.

Crispy mushrooms tossed with onions, capsicum and green chillies in a spicy Indo-Chinese sauce. Vegetarian.

Soft paneer cubes fried and tossed with onions, capsicum and green chillies in a spicy Indo-Chinese sauce. Vegetarian.

Baby corn coated in a lightly spiced batter and deep-fried until golden and crisp. A crunchy vegetarian starter.

Spicy, crispy cauliflower florets marinated in South Indian spices and deep-fried, finished with curry leaves. Vegetarian.

Crispy cauliflower florets tossed in a tangy, spicy Indo-Chinese manchurian sauce with garlic and spring onion. Vegetarian.

A fresh, crunchy salad of sliced cucumber, onion, tomato and carrot with lemon. Light and vegetarian.

Spicy, crispy mushrooms marinated in South Indian spices and deep-fried, finished with curry leaves. Vegetarian.

Crispy mushrooms tossed in a tangy, spicy Indo-Chinese manchurian sauce with garlic and spring onion. Vegetarian.

Crispy fried mushrooms tossed with salt, crushed pepper, onions and capsicum. A dry, mildly spicy vegetarian starter.

Spicy, crispy paneer cubes marinated in South Indian spices and deep-fried, finished with curry leaves. Vegetarian.

Soft paneer cubes tossed in a tangy, spicy Indo-Chinese manchurian sauce with garlic and spring onion. Vegetarian.

Crispy vegetable balls tossed in a tangy, spicy Indo-Chinese manchurian sauce with garlic and spring onion. Vegetarian.

Crispy fried rolls stuffed with shredded cabbage, carrot and other vegetables, served with a dipping sauce.

Nutritious and flavorful pan-fried patties made from a wholesome blend of spinach, green peas, potatoes, and aromatic Indian spices.

Soft chunks of fresh paneer marinated in spiced yogurt and traditional tandoori spices, then grilled until lightly charred and smoky.

A spicy-tangy vegetarian soup with mixed vegetables, pepper and vinegar, served piping hot.

A warm, creamy vegetarian soup made with fresh mushrooms, gently seasoned with pepper and herbs.

A mild, comforting vegetarian soup of sweet corn kernels in a lightly thickened broth, served hot.

A smooth, tangy vegetarian soup of ripe tomatoes lightly seasoned with pepper and herbs, served hot.

A light, clear vegetarian broth with finely chopped vegetables and pepper. Simple and warming.

A hearty vegetarian soup of mixed vegetables simmered in a lightly spiced broth, served hot.

Cooked rice blended with creamy curd and tempered with mustard, curry leaves and green chilli. Mildly spiced and vegetarian.

Rice mixed with tangy, spiced tamarind rasam and tempered with mustard, curry leaves and lentils, served hot with a drizzle of ghee. Vegetarian.

South Indian rice cooked with lentils, tamarind, vegetables and aromatic sambar spices, served warm with a drizzle of ghee. Vegetarian.

Fried rice tossed with mixed vegetables, spices and soy, cooked South Indian style and served hot with a side gravy. Vegetarian.

Fragrant rice cooked in ghee with whole spices, onions, cashews and raisins, served hot as a flavourful side or meal. Vegetarian.

Aromatic basmati rice tempered with cumin, ghee and whole spices, cooked fluffy and light. A vegetarian dish that pairs well with curry, dal or raita.

Fragrant rice cooked with cumin and mild spices, lightly sautéed for a fluffy finish and served hot. Vegetarian.

Basmati rice layered with mushrooms, onions, tomatoes and South Indian spices, served with raita or salna. Vegetarian biryani.

Basmati rice cooked with mushrooms, onions, whole spices and mild herbs, served hot. A flavourful vegetarian pulao.

Basmati rice layered with paneer, aromatic spices, herbs and fried onions, served with raita or gravy. Vegetarian biryani.

Basmati rice cooked with soft paneer cubes, whole spices, herbs and mild masala, served hot with raita or gravy. Vegetarian pulao.

Basmati rice cooked with mixed vegetables, whole spices and herbs, served hot with raita or gravy. Vegetarian pulao.

Basmati rice slow-cooked with mixed vegetables, aromatic spices and herbs, served with raita or gravy. Vegetarian biryani.

Steamed, aromatic long-grain basmati rice, light and fluffy. A plain vegetarian side with curries and gravies.

Stir-fried noodles tossed with crunchy cashews, mixed vegetables and Indian-style seasoning, served hot. Vegetarian.

Stir-fried rice with fresh mushrooms, mixed vegetables and soy sauce, cooked with aromatic spices and served hot. Vegetarian.

Stir-fried noodles tossed with mushrooms, mixed vegetables and mild Indian spices, served hot. Vegetarian.

Stir-fried rice tossed with soft paneer, vegetables, soy sauce and mild Indian spices, served hot. Vegetarian.

Spicy fried rice tossed with Schezwan sauce, mixed vegetables, garlic and soy, served hot. Vegetarian.

Spicy stir-fried noodles tossed with Schezwan sauce, mixed vegetables and aromatics, served hot. Vegetarian.

Stir-fried rice tossed with mixed vegetables, aromatic spices, soy and herbs, lightly seasoned and served hot. Vegetarian.

Noodles stir-fried with mixed vegetables, soy sauce and mild spices, served hot. Vegetarian.

Whole wheat paratha stuffed with spiced potato, cooked on a tawa until golden and served with fresh curd. Vegetarian and wholesome.

Soft tandoor-baked refined flour naan brushed with butter and served hot. Vegetarian and perfect with curries and gravies.

Soft tandoor-cooked whole wheat roti brushed with butter and served warm. A vegetarian bread that pairs well with curries and gravies.

Soft tandoor-baked naan brushed with garlic, butter and herbs, served hot. Vegetarian.

Soft tandoor-baked kulcha stuffed with spiced potato, onion and herbs, served hot with curry or chutney. Vegetarian.

Crisp roasted papad topped with chopped onions, tomatoes, cucumber, coriander and tangy spices. A light vegetarian starter.

Soft tandoor-baked kulcha made with refined flour and yogurt, served hot with curries or gravies. Vegetarian.

Soft tandoor-baked naan made with refined flour, served warm. Vegetarian and perfect with curries and gravies.

2 soft whole wheat pulkas, lightly roasted on a tawa and served hot. Vegetarian.

Crisp lentil wafer, roasted until light and crunchy. A simple vegetarian side with meals.

Soft tandoor-baked naan filled with spiced mashed potato and herbs, brushed with butter and served hot with curry or chutney. Vegetarian.

Flaky, layered parotta baked in the tandoor for a smoky finish, brushed with butter and served hot with curry or chutney. Vegetarian.

Tandoor-baked whole wheat roti, soft inside with a light smoky char, served hot. Vegetarian and perfect with curries and gravies.

Vegetable dumplings in a tangy achari gravy made with pickle spices, onions and tomatoes, served hot with naan or rice. Vegetarian.

Tender potatoes and capsicum stir-fried in aromatic onion-tomato spices, served dry with roti or rice. Vegetarian.

Potato and cauliflower florets stir-fried dry with aromatic spices, onions and herbs, served with roti or rice. Vegetarian.

Potatoes and cauliflower simmered in an onion-tomato masala with aromatic spices, served hot with roti or rice. Vegetarian curry.

Cubed potatoes sautéed dry with cumin, green chillies and mild spices, served hot with roti or rice. Vegetarian.

Soft potatoes cooked with onions, green chillies and aromatic spices in a mild masala. A classic vegetarian potato curry.

Potato and peas simmered in a spiced onion-tomato gravy, served with roti or rice. Vegetarian curry.

Potatoes simmered with spinach, mild spices and onion-tomato masala, served hot with roti, naan or rice. Vegetarian curry.

Soft paneer and potatoes simmered in a spiced onion-tomato gravy, served hot with roti or rice. Vegetarian curry.

Eggplant simmered in an onion-tomato masala with aromatic spices, served hot with rice or roti. Vegetarian.

Tender okra stir-fried with onions, chilli and aromatic spices until lightly crisp, served as a dry side for rice or roti. Vegetarian.

Okra cooked with onions, tomatoes and Indian spices, sautéed to a flavourful finish and served hot with roti or rice. Vegetarian curry.

Hearty chickpea curry simmered with onions, tomatoes, ginger-garlic and aromatic spices, served hot with rice or roti. Vegetarian.

Lentils cooked with onions, tomatoes, garlic and spices, finished with a cumin-ghee tempering and served hot. Vegetarian.

Yellow lentils tempered with ghee, cumin, garlic, onions and spices, slow-cooked and served hot with rice or roti. Vegetarian.

Fresh mushrooms simmered in a spiced onion-tomato gravy with aromatic Indian masalas, served hot. A comforting vegetarian dish.

Crispy cauliflower florets tossed in spiced gram flour and Indian masalas, shallow-fried golden and served dry. Vegetarian starter.

Cauliflower cooked in a spiced onion-tomato masala with aromatic herbs, served hot with roti or rice. Vegetarian curry.

Paneer and bell peppers cooked in a spicy tomato-onion gravy with kadai masala, served hot with roti or rice. Vegetarian.

Mixed vegetables cooked in a rustic kadai masala with onions, tomatoes, capsicum and aromatic spices, served with roti or rice. Vegetarian.

Soft paneer and potato koftas in a rich, creamy tomato-cashew gravy, served hot with naan or rice. Vegetarian.

Mixed vegetables simmered in a spiced onion-tomato gravy with aromatic masala, served hot with rice or roti. Vegetarian curry.

Green peas simmered in a spiced onion-tomato gravy with aromatic masalas, served hot with roti or rice. Vegetarian curry.

Mixed vegetables, paneer and nuts in a creamy, mildly spiced gravy, served hot with naan or rice. A rich vegetarian curry.

Creamy spinach gravy with soft paneer cubes and mild spices, served with roti, naan or rice. Vegetarian.

Crumbled paneer sautéed with onions, tomatoes, green chillies and spices, served hot with roti or paratha. Vegetarian.

Paneer and cheese simmered in a creamy, mildly spiced korma gravy, served hot with naan, roti or rice. A rich vegetarian curry.

Paneer dumplings simmered in a rich, mildly spiced tomato-cashew gravy, served hot with naan or rice. Vegetarian.

Paneer cubes simmered in a rich tomato-butter makhani gravy with cream and spices, served hot with naan or rice. Vegetarian.

Grilled paneer cubes simmered in a rich tomato-onion gravy with spices and cream, served hot with naan or rice. Vegetarian.

Mild spinach cooked with basic spices and tempering. A simple homestyle vegetarian dish, best with roti or rice.

Mixed vegetables simmered in a rich, buttery tomato-cream gravy with mild spices. A comforting vegetarian curry.

Capsicum stuffed with spiced potato, peas and herbs, lightly cooked and served hot with gravy or as a dry side. A vegetarian North Indian classic.

Ripe tomatoes stuffed with spiced potato and peas, simmered in a rich onion-tomato gravy, served hot with roti or rice. Vegetarian.

Capsicum, onion, tomato and mixed vegetables stir-fried in mild spices, served dry and semi-crisp with roti or rice. Vegetarian.

Strong South Indian-style coffee brewed fresh and served hot, plain without milk or sugar. Bold and aromatic.

Tea leaves brewed with hot water and served plain and aromatic, without milk. A simple vegetarian hot drink.

A warm, creamy malt drink made with Boost health mix and milk, lightly sweetened and served hot. Vegetarian.

South Indian-style decoction of roasted coffee and chicory blended with hot milk and sugar, served piping hot. Rich and aromatic.

Malted Horlicks blend simmered with hot milk for a smooth, comforting drink, served steaming hot. Vegetarian.

Hot tea brewed with fresh lemon and a touch of sugar, served steaming hot. Light, refreshing and vegetarian.

Fragrant black tea simmered with milk, ginger, cardamom and cloves, served hot and freshly brewed. Vegetarian.

Warm milk, gently heated and served plain. A comforting vegetarian drink.

Classic Indian tea brewed with milk and tea leaves, lightly sweetened and served hot. Vegetarian.

Refreshing chilled apple juice, naturally sweet and served cold. A light vegetarian drink.

A rich, creamy milk dessert drink flavoured with almonds, lightly sweetened and served chilled or warm.

Cooling South Indian-style buttermilk made from fresh curd, lightly salted. A light, refreshing drink to go with meals.

A sweet chilled dessert drink of rose syrup, milk, vermicelli and basil seeds, topped with ice cream.

Freshly squeezed lemon mixed with sparkling soda, sweet or salted, served chilled and fizzy.

Creamy ice cream, served chilled. Choose your favourite flavour.

A cooling salted lassi made by blending fresh curd with water and a pinch of salt. Light, tangy and refreshing.

A thick, creamy sweet lassi made by blending fresh curd with sugar, served chilled.

Fresh lemon juice with water and a touch of sweetness or salt, served chilled for a tangy refresher.

Fresh lemon juice blended with cool mint leaves, served chilled. A tangy and refreshing drink.

Fresh lemon and mint mixed with sparkling soda, served chilled for a zesty, fizzy refreshment.

Thick, sweet mango juice made from ripe mangoes, served chilled.

A creamy blend of fresh curd and sweet mango pulp, served chilled. A rich and fruity vegetarian drink.

Spiced buttermilk with ginger, green chilli, curry leaves and coriander, served chilled. Light and digestive.

Thick, creamy chilled milk shake made with fresh milk and ice cream. Choose your favourite flavour.

Refreshing orange juice, sweet and tangy, served chilled.

Sweet and tangy pineapple juice, served chilled for a tropical refresher.

Chilled, fizzy plain soda. A simple, refreshing drink.

Sweet and slightly tart pomegranate juice, served chilled.

Chilled milk flavoured with sweet rose syrup. A fragrant, creamy and refreshing drink.

Small bottle of chilled drinking water.

Cool, naturally sweet watermelon juice, served chilled for a light and hydrating drink.

A rich, soft traditional sweet made with ground almonds, ghee and sugar. Priced per piece.

Traditional South Indian sweet (badusha): a flaky, deep-fried pastry soaked in sugar syrup. Priced per gram.

A soft, fudgy burfi flavoured with malted chocolate drink powder, ghee and milk. Priced per gram.

A soft, thin flatbread stuffed with a sweet filling of coconut and jaggery, cooked on a griddle with ghee. Priced per piece.

A soft, melt-in-the-mouth milk dumpling, deep-fried and soaked in warm, cardamom-scented sugar syrup. Priced per piece.

A smooth, diamond-shaped sweet made from ground cashew nuts, sugar and ghee. Priced per gram.

A traditional round sweet made with gram flour, sugar and ghee, with cashews and cardamom. Priced per gram.

A soft, creamy sweet made from thickened milk, sugar and cardamom. Priced per gram.

A small, crisp, spiral-shaped sweet (jangiri) made from urad dal batter, deep-fried and soaked in sugar syrup. Priced per gram.

A soft, round sweet made from tiny gram-flour pearls (boondi), sugar, ghee and cardamom. Priced per gram.

A rich, melt-in-the-mouth South Indian sweet made from gram flour, ghee and sugar. Priced per gram.

A soft, thin flatbread stuffed with a sweet filling of chana dal and jaggery, cooked with ghee. Priced per piece.

A light, flaky, melt-in-the-mouth sweet made from gram flour, ghee and sugar, with a delicate cardamom flavour. Priced per gram.

A rich house-special laddu made with ghee, sugar, cashews and cardamom. Priced per gram.

Traditional murukku made with rice flour and spices, hand-twisted into spirals and deep-fried until crisp. Vegetarian, 1 pkt.

Crunchy fried gram flour boondi tempered with chilli, curry leaves and mild spices for a savoury kick. Vegetarian, 1 pkt.

Crispy sev made from gram flour, rice flour and spices, fried golden for a crunchy, mildly spicy bite. Vegetarian, 1 pkt.

Crunchy roasted peanuts tossed in a spicy South Indian masala blend. A vegetarian snack, 1 pkt.

A crunchy vegetarian South Indian snack mix of sev, boondi, peanuts and fried lentils with curry leaves and mild spices. Packed in a 1 pkt serving.

Crisp, flat ribbon-shaped vegetarian snack made from rice and gram flour, lightly spiced and deep-fried. Packed in a 1 pkt serving.

Whole cashew nuts roasted until golden and lightly salted, a crunchy vegetarian snack. Priced per piece.

A traditional South Indian vegetarian snack of crisp, round rice-flour discs flavoured with chilli, curry leaves and lentils. 1 pkt.

Crisp spiral murukku made with rice flour, urad dal and spices and deep-fried. A crunchy vegetarian snack, packed in 1 pkt.

Crispy murukku made with rice flour, gram flour and butter, deep-fried to a golden crunch. Vegetarian, 1 pkt.

A crispy snack mix of cornflakes, sev, boondi, peanuts and mild spices with curry leaves. Vegetarian, 1 pkt.

2 soft, steamed idlis dipped in hot, flavourful sambar and served with fresh coriander. A comforting vegetarian dish.

2 soft, steamed rice-noodle string hoppers served with a mildly spiced vegetarian kuruma. Light and filling.

Soft thattu idly tossed in aromatic ghee and spicy South Indian podi (gunpowder) masala. A vegetarian favourite.

A comforting South Indian dish of rice and moong dal cooked soft with pepper, cumin and cashews, finished with ghee. Served with chutney and sambar.

2 soft, fluffy steamed rice-and-lentil cakes served hot with chutney and sambar. A light vegetarian breakfast.

A classic combo of 2 soft idlis and 1 crispy medu vada, served with chutney and sambar. Vegetarian.

14 bite-sized idlis tossed in ghee and soaked in hot, flavourful sambar. A hearty vegetarian dish.

A South Indian combo of soft ghee pongal served with crispy medu vada, chutney and sambar. Vegetarian.

A savoury South Indian semolina dish cooked with mustard, curry leaves, green chilli and onions, served hot with chutney.

2 crispy, golden medu vadas made from urad dal, soft inside and crunchy outside, served with chutney and sambar.

A small tiffin platter of 1 sweet, 1 idli, 1 mini vada, pongal and a mini masala dosa. Vegetarian.

3 assorted vegetable fritters, batter-fried until golden and crisp and served hot with chutney. A vegetarian South Indian snack.

3 green chillies coated in spiced gram flour batter and deep-fried until crisp, served hot with chutney. Vegetarian.

2 crispy bondas made with spiced mixed vegetables, deep-fried golden and served hot with chutney. Vegetarian.

2 fluffy Mysore bondas made with flour and curd, spiced with green chilli and cumin and served hot with chutney. Vegetarian.

3 crispy onion fritters dipped in spiced gram flour batter and deep-fried golden, served hot with chutney. Vegetarian.

3 battered potato slices, deep-fried until crisp and served with chutney. A South Indian-style vegetarian snack.

3 raw banana (valakkai) slices coated in spiced gram flour batter, deep-fried until crisp and served hot with chutney. Vegetarian.

Flaky Ceylon parotta served with a rich mushroom masala cooked with onions, tomatoes, spices and herbs. Vegetarian.

2 steamed rice noodle nests served with a mildly spiced coconut-based sothi. A comforting vegetarian South Indian combo.

2 crisp spinach vadas made with lentils and mild spices, deep-fried and served hot with chutney. Vegetarian.

Warm milk simmered with saffron, cardamom and crushed nuts, lightly sweetened. A comforting vegetarian drink.

2 soft, fluffy set dosas made from fermented rice-lentil batter, served with mildly spiced vegetable vadacurry. Vegetarian.

Crispy dosa stuffed with spiced paneer, cooked on a hot griddle and served with chutney and sambar. Vegetarian.

8 sweet paniyarams made with rice batter, jaggery, coconut and a hint of cardamom, served warm. Vegetarian.

2 crisp wheat dosas cooked on a hot griddle and served with chutney and sambar. Vegetarian.

2 adai pancakes made with rice and lentils, served with creamy mixed vegetable avial and coconut masala. Vegetarian.

2 crispy potato balls coated in gram flour batter and deep-fried, served with chutney. A vegetarian South Indian snack.

2 soft, lacy appams served with a hearty kadala curry of black chickpeas, coconut and South Indian spices. Vegetarian.

Crispy dosa stuffed with spiced gobi masala, served hot with chutney and sambar. A satisfying vegetarian meal.

A warm soup made with freshly ground pepper and coriander, simmered with mild spices and herbs. Aromatic and vegetarian.

Soft lappa flatbread with a mushroom stuffing, served with creamy veg makkan wala made with butter, tomato and mild spices. Vegetarian.

2 crispy ragi crepes made with ragi flour, rice flour and mild spices, served hot with chutney. Light and vegetarian.

8 ragi paniyarams seasoned with onions, green chilli and spices, cooked crisp and fluffy and served hot with chutney. Vegetarian.

1 flaky veechu parotta served with rich paneer tikka masala, a creamy spiced gravy of paneer, tomatoes and Indian spices. Vegetarian.

2 crisp dosas made from fermented, fenugreek-infused batter, served with chutney and sambar. Vegetarian.

8 Chettinad-style paniyarams made with rice and lentil batter, onions, curry leaves and spices, served hot with chutney. Vegetarian.

A light soup simmered with fresh coriander, lemon, vegetables and mild spices, served hot. Tangy, refreshing and vegetarian.

Crispy dosa spread with spicy red chutney and filled with seasoned potato masala, served with sambar and coconut chutney. Vegetarian.

2 crispy chana dal vadas with onions, green chilli and curry leaves, deep-fried until golden and served hot with chutney. Vegetarian.

Fluffy semolina upma tempered with mustard seeds, curry leaves, green chillies and onions, served hot. Vegetarian.

Soft idlis tossed in spicy schezwan sauce with onion, capsicum and garlic, served hot. A vegetarian evening snack.

2 deep-fried bondas made with mixed vegetables, potatoes and spices, served hot with chutney. A vegetarian South Indian snack.

Flaky parotta stuffed with mixed vegetables and paneer, pan-cooked and served hot with onion salna or chutney. Vegetarian.

Crispy dosa layered with spicy Mysore chutney and potato masala, served hot with sambar and coconut chutney. Vegetarian.

2 thin, crispy ragi dosas cooked on a hot tawa and served with chutney and sambar. A wholesome vegetarian dish.

Savoury semolina cooked with vegetables, mustard, curry leaves and mild spices, served hot with chutney or sambar. Vegetarian.

2 adais made with rice and lentil batter, tomatoes and spices, pan-cooked crisp and served with chutney. Vegetarian.

2 adai pancakes made with rice and lentils, served with avial, a mixed vegetable curry in coconut and yogurt. Vegetarian.

2 soft, lacy rice appams made from fermented batter, served with chilled coconut milk. A light vegetarian treat.

8 crispy balls stuffed with sweet corn, melted cheese, herbs and spices, deep-fried and served hot with chutney. Vegetarian.

A light lentil soup simmered with spices, garlic and herbs, served hot and smooth. A comforting vegetarian starter.

Crispy cauliflower florets tossed in a sweet and spicy honey chilli sauce, served dry. A flavourful vegetarian starter.

2 cucumber vadas made with grated cucumber, urad dal and mild spices, deep-fried until crisp and served hot with chutney. Vegetarian.

8 paniyarams made from fermented rice-lentil batter with onions, curry leaves and mild spices, served hot with chutney. Vegetarian.

Fragrant milk simmered with cardamom, saffron and mild spices, topped with chopped nuts. Served warm or chilled. Vegetarian.

2 soft, fluffy set dosas served with spicy coconut-onion vadacurry. A classic vegetarian South Indian combo.

Crispy dosa stuffed with sautéed fresh baby corn, onions and spices, served hot with chutney and sambar. Vegetarian.

2 hearty adais made with rice and mixed lentils, served with coconut-rich avial. A wholesome vegetarian South Indian meal.

2 soft, lacy appams made from fermented rice batter, served warm with sweet coconut milk. A light vegetarian treat.

Crispy dosa stuffed with sautéed mushrooms, onions and mild spices, served hot with chutney and sambar. Vegetarian.

Crispy dosa filled with spiced gobi masala, served hot with chutney and sambar. A classic vegetarian South Indian meal.

8 crispy sweet corn fritters, batter-fried and tossed in a honey glaze, served hot. Vegetarian.

Creamy milk simmered with saffron, cardamom and nuts, lightly sweetened and served chilled. Vegetarian.

Crispy dosa spread with spicy Mysore chutney and stuffed with potato masala, served with chutney and sambar. Vegetarian.

2 crisp vadas made with chana dal, onions, curry leaves and spices, deep-fried until golden and served hot. Vegetarian.

Paneer cubes stir-fried dry with onions, capsicum, tomato salsa and Indian spices. A tangy vegetarian starter.

2 soft, fluffy set dosas served with spicy vadacurry made with chana dal and coconut. A classic vegetarian combo.

A light noodle soup with mixed vegetables, garlic, soy and mild spices in a clear broth, served hot. Vegetarian.

2 crisp whole wheat dosas cooked on a hot tawa and served with chutney and sambar. Vegetarian.

2 crispy adais made with rice and lentils, served with mild mixed vegetable avial cooked in coconut and spices. Vegetarian.

2 soft, lacy rice appams served with sothi, a mild coconut vegetable stew. Vegetarian.

2 crispy vadas made with shredded cabbage, lentils and spices, deep-fried until golden and served hot with chutney. Vegetarian.

Crispy kurkure stuffed with cheesy seasoning, deep-fried until golden and served hot with chutney. Vegetarian.

Crispy dosa filled with fresh mushroom masala, onions and mild spices, served with chutney and sambar. Vegetarian.

Paneer cubes stir-fried dry with capsicum, onions, garlic and Hakka sauces in Indo-Chinese style. A tasty vegetarian starter.

8 paniyarams made from fermented rice-lentil batter with onion and spices, served hot with chutney. A traditional vegetarian South Indian snack.

Fragrant milk simmered with saffron, cardamom and sugar, finished with nuts. Served chilled or warm. Vegetarian.

Semolina kichadi cooked with mixed vegetables, mustard, curry leaves and spices, served hot with chutney or sambar. Vegetarian.

2 soft, spongy set dosas served hot with spicy vadacurry, a coconut-based vegetable curry. Vegetarian.

Crisp dosa stuffed with spiced paneer, onions and herbs, served hot with sambar and coconut chutney. Vegetarian.

A light soup of ripe tomatoes with cumin, mild spices and herbs, served hot. A comforting vegetarian starter.