Veg
Flavorful Veggie Food
Starters
Khandwi (Veg)
Thin, soft rolls made from gram flour and yogurt, tempered with mustard seeds and coconut.
Dhokla (Veg)
Spongy steamed snack made from fermented gram flour batter, lightly tangy and sweet.
Khaman Dhokla (Veg)
A fluffier, brighter yellow version of dhokla, often topped with coriander and grated coconut.
Muthiya (Veg)
Steamed or pan-fried dumplings made from grated veggies and spiced wheat flour.
Dabeli (Veg)
Spicy, tangy potato filling stuffed in a bun, topped with pomegranate and sev.
Vada Pav (Veg)
Deep-fried spiced potato fritter in a bun, with garlic chutney — Mumbai’s icon.
Batata Vada (Veg)
Spiced mashed potato balls dipped in gram flour batter and deep fried.
Poha (Veg)
Flattened rice sautéed with onions, turmeric, mustard seeds and peanuts.
Upma (Veg)
Semolina cooked with onions, green chilies and tempered with mustard seeds.
Sabudana Khichadi (Veg)
Stir-fried sago pearls with peanuts, cumin and potatoes — popular fasting dish.
Amritsari Kulcha (Veg)
Stuffed leavened bread baked in a tandoor, often with potato or paneer.
Paneer Tikka (Veg)
Marinated paneer cubes grilled over open flames or in a tandoor.
Dahi Vada (Veg)
Lentil dumplings soaked in spiced yogurt.
Pyaaz ke Pakore (Veg)
Onion fritters coated in spiced gram flour batter.
Aloo Tikki (Veg)
Spiced potato patties shallow fried till crisp.
Kheere Raita (Veg)
Yogurt mixed with grated cucumber and cumin.
Kachumber Raita (Veg)
Yogurt with chopped onions, tomatoes, cucumber and spices.
Boondi Raita (Veg)
Yogurt with tiny fried chickpea flour balls.
Pudina Raita (Veg)
Yogurt blended with fresh mint and light spices.
Boondi Raita (Veg)
Yogurt mixed with tiny fried chickpea flour balls and mild spices.
Lesun ki Chutney (Veg)
Fiery garlic chutney ground with red chilies, typical accompaniment to breads.
Mirchi Wada (Veg)
Big green chilies stuffed with spiced potato mix, dipped in gram flour batter and deep-fried.
Idli (Veg)
Soft, steamed rice cakes eaten with coconut chutney and sambar.
Wada (Veg)
Crisp lentil donuts, seasoned with black pepper and curry leaves.
Uthappam (Veg)
Thick rice pancake topped with onions, tomatoes and chilies.
Kacha Kela Tikki (Veg)
Shallow-fried patties made from raw banana and mild spices.
Boti Kebab (Non-Veg)
Chunks of marinated meat grilled over open flames.
Kacha Kela Kabab (Veg)
Raw banana patties spiced with ginger, chilies and coriander.
Kacha Kela Kabab (Veg)
Raw banana cutlets seasoned with ginger and fresh herbs.
Khasta Kachori (Veg)
Crisp flaky stuffed pastry often served with chutney.
Beguni (Veg)
Thin eggplant slices battered & deep fried, classic street snack.
Begun Bhaja (Veg)
Sliced eggplant lightly fried with turmeric & salt.
Channa Ghooghni (Veg)
Black chickpeas sautéed with onions, ginger, and spices, a classic Bihari snack
Aloo Chhokha (Veg)
Mashed boiled potatoes mixed with onions, mustard oil and green chilies.
Mains
Daal Dhokli (Veg)
Wheat flour dumplings simmered in a spiced lentil stew, a comforting one-pot meal.
Pav Bhaji (Veg)
Spicy mashed vegetable curry served with butter-toasted bread rolls.
Misal Pav (Veg)
Spicy moth bean curry topped with farsan and onions, served with bread rolls.
Bharli Wangi (Veg)
Baby brinjals stuffed with coconut-peanut masala and simmered till tender.
Veg Kolhapuri (Veg)
Fiery mixed vegetable curry with coconut and Kolhapuri masala.
Masala Bhaat (Veg)
Spiced rice cooked with vegetables and Maharashtrian goda masala.
Marathi Veg Pulao (Veg)
Fragrant rice dish cooked with assorted vegetables and spices.
Bhakri (Veg)
Rustic flatbread made from millet, jowar or rice flour, eaten with spicy curries.
Aloo Baingan Masala (Veg)
Potatoes and eggplant in spiced onion-tomato sauce.
Aloo Gobhi (Veg)
Cauliflower and potatoes cooked with turmeric & cumin.
Aloo Methi (Veg)
Potatoes cooked with fresh fenugreek leaves.
Aloo Palak (Veg)
Potatoes cooked with spinach.
Bhindi Masala (Veg)
Okra sautéed with onions and spices.
Chana Dal Masala (Veg)
Split Bengal gram cooked in onion-tomato masala.
Channa Masala (Veg)
Spicy chickpeas cooked in onion-tomato gravy.
Chhole Bhature (Veg)
Spiced chickpeas served with fluffy fried bread.
Dal Makhani (Veg)
Slow-cooked black lentils with cream and butter.
Gobhi Parathe (Veg)
Flatbread stuffed with spiced cauliflower.
Kadhai Paneer (Veg)
Paneer sautéed with capsicum and onions in thick masala.
Makki Roti (Veg)
Rustic corn flatbread, paired with sarson da saag.
Matar Paneer (Veg)
Paneer cooked with green peas in onion-tomato gravy.
Methi ke Parathe (Veg)
Flatbreads with fenugreek leaves mixed into the dough.
Mooli Parathe (Veg)
Flatbread stuffed with grated radish and spices.
Palak Paneer (Veg)
Cottage cheese cooked in smooth spinach gravy.
Paneer Tikka Masala (Veg)
Grilled paneer in spicy tomato-onion gravy.
Punjabi Baingan Bharta (Veg)
Smoked mashed eggplant cooked with onions, tomatoes, spices.
Punjabi Kadhi Pakora (Veg)
Yogurt-gram flour curry with fried pakoras.
Rajma (Veg)
Kidney beans simmered in onion-tomato gravy.
Sarson da Saag (Veg)
Mustard greens curry, a winter favorite.
Toor Dal Fry (Veg)
Yellow lentils tempered with garlic and cumin.
Veg Pulao (Veg)
Fragrant rice cooked with spices and vegetables.
Bajre ki Roti (Veg)
Rustic flatbread made from pearl millet flour, eaten with chutney or curries.
Daal Baati Churma (Veg)
Hard wheat baatis served with spicy lentils and sweet crumbled churma.
Daal Palak (Veg)
Lentils cooked with spinach, flavored with garlic and cumin.
Gatte ki Sabzi (Veg)
Gram flour dumplings cooked in tangy yogurt gravy.
Methi Bajra Puri (Veg)
Deep-fried breads made from millet flour and fenugreek leaves.
Papad ki Sabzi (Veg)
Papad pieces simmered in a spiced yogurt-based gravy.
Rajasthani Kadhi (Veg)
Thin, tangy yogurt curry spiced with fenugreek and red chilies.
Malabar Veg Curry (Veg)
Mixed vegetables cooked in creamy coconut-based sauce.
Malabar Kofta Curry (Veg)
Fried vegetable dumplings served in coconut-spice gravy.
Banarasi Bhindi (Veg)
Okra sautéed with mustard seeds, fennel and mild spices.
Bharma Karela (Veg)
Bitter gourd stuffed with spiced lentil or masala filling.
Matar ki Ghooghni UP (Veg)
Yellow peas cooked with ginger, green chilies and spices.
Meetha Karela with Gur (Veg)
Bitter gourd cooked with jaggery to make a sweet-sour dish.
Smokey Began Bharta (Veg)
Chargrilled mashed eggplant mixed with onions and mustard oil.
Aloo Dom (Veg)
Baby potatoes cooked in spiced tomato gravy.
Aloo Posto (Veg)
Potatoes cooked with poppy seed paste.
Banda Gobhi Ghonto (Veg)
Cabbage stir-fried with peas & potatoes.
Banda Kopi Chochodi (Veg)
Bengali dry cabbage stir-fry with mustard oil.
Bangal Pulao (Veg)
Fragrant pulao made with gobindobhog rice & veggies.
Beeuli/Kodai Daal (Veg)
Black gram dal cooked with ginger & fried chilies.
Bengali Kofta Curry (Veg)
Veg dumplings simmered in tomato-mustard gravy.
Bhoger Khichudi (Veg)
Festive rice-lentil dish offered to deities.
Chholar Daal (Veg)
Bengal gram dal cooked with coconut, ginger & ghee.
Dhokar Dalna (Veg)
Lentil cakes fried & simmered in tomato gravy.
Jhinge Posto (Veg)
Ridge gourd cooked with poppy seed paste.
Loochi (Veg)
Puffy deep-fried refined flour bread, eaten with curries.
Mosur Daal (Veg)
Red lentils tempered with cumin, garlic & chilies.
Palong Shaak Ghonto (Veg)
Spinach cooked with veggies & spices.
Phulkopi Aloo Dalna (Veg)
Cauliflower & potato curry in ginger-tomato gravy.
Bharma Paneer Parval (Veg)
Pointed gourds stuffed with paneer masala.
Pui Shaag Ghonto (Veg)
Malabar spinach curry cooked with veggies.
Pyaaz Posto (Veg)
Onion curry cooked with poppy seed paste.
Radha Ballavi (Veg)
Stuffed puris filled with spiced lentil paste.
Shager Ghonto (Veg)
A delicate sauté of seasonal greens and spices, cooked to a dry, fragrant finish.
Shager Labda (Veg)
A soulful Bengali mishmash of leafy greens and vegetables, gently stewed till they melt together.
Shukto (Veg)
Mild bitter-sweet medley of veggies with bitter gourd.
Litti Chhoka (Veg)
Wheat balls stuffed with spiced sattu (roasted gram flour), served with chokha.
Sattu Paratha (Veg)
Flatbread stuffed with roasted gram flour seasoned with herbs and spices.