A delightful, soft, and fluffy fermented pancake from Maharashtra, made from a blend of rice and urad dal. Amboli has a slightly tangy taste, making it a versatile accompaniment to curries or a light, savory bite on its own. It's akin to a thicker, softer dosa
A delicate and paper-thin rice flour pancake from the Konkan region of Maharashtra, Ghavan is known for its light texture and subtly sweet flavor. It's traditionally enjoyed with curries, chutneys, or even a sprinkle of sugar, offering a wonderfully airy contrast to richer dishes.
A wholesome, heritage snack from the heart of Gujarat. This savory cake is crafted from a stone-ground batter of four lentils and rice, fermented overnight for a subtle, complex tang. Hand-mixed with grated bottle gourd (lauki), fresh ginger, and green chilies, it is slow-baked until golden. The crowning glory is the 'Tadka'—a fragrant tempering of mustard seeds, curry leaves, and toasted sesame that provides a nutty, addictive crunch to every bite.
A popular and satisfying snack, these crispy cutlets are made from a medley of mashed vegetables, seasoned with aromatic spices, and coated in crunchy vermicelli before being fried. Each bite offers a delightful textural contrast and a burst of savory goodness.
A vibrant and wholesome cutlet, featuring the earthy sweetness of fresh beets combined with flattened rice (poha) and a blend of mild spices. These beautifully colored patties are pan-fried to a tender crisp, offering a nutritious and flavorful appetizer.
A universally loved combination, these golden-fried tikkis blend creamy mashed potatoes with the sweet crunch of fresh corn kernels. Seasoned delicately, they are a comforting and delicious bite, perfect for all ages.
These vibrant green patties are a healthy and flavorful choice, made from a blend of spinach, green peas, and potatoes, lightly spiced and pan-fried. "Hara Bhara" Tikkis are known for their fresh, herbaceous taste and appealing color
A rustic, golden-brown lentil fritter that defines the tea-time culture of South India. Hand-pounded Bengal gram (Chana Dal) is seasoned with a vibrant 'Kada' masala of fennel seeds, dried red chilies, and curry leaves. Coarsely textured to ensure a signature crunch, these vadas are flash-fried to perfection. Every bite offers a harmony of nutty toasted lentils, the warmth of ginger, and the herbaceous snap of fresh cilantro.
A classic South Indian delicacy, these soft and fluffy, doughnut-shaped fritters are made from a light, airy urad dal batter. Delicately spiced with ginger, green chilies, and curry leaves, Medu Vada is traditionally served warm with sambar and fresh coconut chutney.
The bright and vibrant flavors of our Tomato Saar. This traditional preparation combines the natural tang of fresh tomatoes with a delicate balance of spices, creating a light, aromatic, and soupy curry. It's an invigorating addition to any meal, offering pure, clean taste
Tender pieces of bottle gourd (Lauki) are gently cooked in a light, tangy, and subtly spiced yogurt-based gravy. This wholesome and refreshing curry offers a harmonious blend of flavors, perfect for a soothing meal.
Our House Special Green Egg Curry is a feast for both the eyes and the palate. Hard-boiled eggs are immersed in a richly flavored, subtly spiced green masala, deriving its color and fresh taste from spinach, coriander, and other fragrant green aromatics. A truly unique and satisfying curry experience
Our Egg Pepper Fry features hard-boiled eggs pan-fried to perfection and tossed in a zesty blend of freshly crushed black pepper, aromatic curry leaves, and a hint of special spices. This dry preparation offers a delightful kick and a burst of savory flavor
A robust and fiery classic from the rustic kitchens of the Grand Trunk Road. Hard-boiled eggs are 'haldi-fried' to achieve a golden, crackled exterior, then simmered in a thick, heady gravy of hand-minced onions, vine-ripened tomatoes, and ginger-garlic paste. Slow-cooked over a high flame until the spices 'bloom' and the oil separates, this curry is finished with a punch of garam masala and a flourish of fresh cilantro. Bold, smoky, and intensely flavorful.
Our Baby Eggplant Masala is a culinary gem. Small, delicate eggplants are simmered in a rich, flavorful masala, absorbing a symphony of spices and savory notes. This semi-dry preparation boasts a luxurious texture and a profound depth of taste, making it a truly comforting and authentic experience
A hand-picked selection of garden vegetables—including sweet florets of cauliflower, crunchy French beans, tender carrots, and succulent green peas—simmered in a velvety 'handi' gravy. Prepared with a choice of our signature Zesty Onion-Tomato base or a Creamy Spinach-Cashew emulsion. Infused with freshly ground 'kadai' spices and finished with a julienne of ginger and a sprinkle of toasted fenugreek. Nutritious, colorful, and soul-satisfying.
A vibrant, high-heat stir-fry of seasonal garden vegetables. Crunchy bell peppers, tender baby corn, carrots, and beans are tossed with slivers of ginger and fresh green chilies in a concentrated tomato-vinegar glaze. Seasoned with a 'chatpata' (tangy-spicy) blend of roasted cumin and black salt, and finished with a flourish of pickled onions. A bright, semi-dry curry that balances smoky heat with a refreshing citrus snap.
A soul-warming delicacy featuring velvety cubes of fresh, house-made paneer simmered in a vibrant purée of garden-fresh spinach. Our spinach is meticulously blanched to retain its brilliant color and tempered with a delicate 'tadka' of burnt garlic, cumin, and dried red chilies. Finished with a swirl of fresh cream and a hint of 'garam masala' to heighten the earthy aromatics. A smooth, nutrient-dense masterpiece that is as healthy as it is indulgent.
The quintessential North Indian delicacy. Tender cubes of farm-fresh paneer are bathed in a rich, slow-cooked 'masala' of vine-ripened tomatoes, caramelized red onions, and hand-ground spices. The gravy is cooked to a concentrated perfection until the oil 'blooms,' signifying a deep fusion of flavors. Infused with a hint of ginger-garlic paste and finished with a flourish of fresh coriander and a dollop of tempered butter. A balanced, medium-spiced masterpiece for the true paneer aficionado.
A rustic and textural triumph of Colocasia (Taro Root) and hand-roasted peanuts. Tender Arbi medallions are double-fried to achieve a crisp, golden exterior, then tossed in a 'dry-roast' masala of carom seeds (ajwain), dry mango powder (amchur), and crushed green chilies. Finished with a generous topping of toasted, coarsely pounded peanuts and fresh cilantro. A nutty, tangy, and crunchy dish that offers a sophisticated alternative to the classic potato.
Indulge in the velvet-soft texture of miniature 'Fairytale' aubergines, meticulously slit and stuffed with a rich, artisanal paste of slow-roasted peanuts, desiccated coconut, and toasted white sesame. These 'jeweled' vegetables are slow-braised in a heavy-bottomed 'handi' until the stuffing caramelizes and the aubergine skin turns silken and smoky. Infused with a hint of tamarind pulp for a subtle tang and tempered with curry leaves & mustard seeds. A nutty, creamy, & deeply savory masterpiece.
A legendary Gujarati centerpiece, Undhiyu is a slow-cooked "upside-down" medley of seasonal winter vegetables. This rustic, one-pot masterpiece features tender Surti Papdi (flat beans), purple yam, and sweet potatoes, all slow-simmered in a vibrant "green masala" of fresh coconut, cilantro, and green garlic.
The highlight of the dish is the Methi Muthiya—golden-fried fenugreek dumplings that soak up the rich, nutty flavors of the gravy. Hearty, herbaceous, and deeply traditional.
A cult classic from the spice-trading heart of Tamil Nadu. Hand-pounded Chana Dal 'vadas' are steamed to a fluffy perfection, then crumbled into a robust, mahogany-colored gravy. Infused with the legendary 'Chettinad' spice blend—star anise, stone flower (kalpasi), and black pepper—and simmered in a silken base of fresh coconut milk and fennel. A complex, multi-layered curry that balances the nutty crunch of lentils with a creeping, sophisticated heat.
Fresh, tender okra pods are flash-fried to a golden crispness, then tossed in a robust 'bhuna' masala of caramelized red onions and vine-ripened tomatoes. Infused with a sharp punch of amchur (dry mango powder), roasted cumin, and slivers of ginger. The dish is finished with a 'Do-Pyaaza' style flourish—generous helpings of crunchy, sautéed onion petals that provide a sweet contrast to the savory, spice-crusted okra. A light, aromatic, and addictive classic.
A royal delicacy from the heart of Kashmir. Select baby potatoes are meticulously pricked, deep-fried to a golden crust, and slow-cooked 'dum-style' in a velvety, yogurt-based gravy. This dish is a sensory journey, infused with the famous Kashmiri 'Maval' (cockscomb flower) for its deep crimson glow, pungent dry ginger (Sonth), and aromatic fennel (Saunf). Rich, tangy, and intensely aromatic, it is finished with a whisper of authentic saffron. A true vegetarian masterpiece of the Himalayas.
By introducing Asparagus and Snap Peas, we bring a crisp, contemporary lightness to the typically heavy Kadhai style. It’s a dish that feels both familiar and entirely new—perfect for those who love the heat of a Kadhai but crave the freshness of a spring harvest.
A luxurious, "green-on-green" masterpiece that reimagines the traditional heavy kofta for the modern gourmet. This dish swaps the standard potato-heavy dumplings for a delicate, melt-in-the-mouth center of finely minced Asparagus and creamy Ricotta, served in a silken, emerald-hued spinach sauce.
A bold, Mediterranean-inspired fusion that marries the delicate structure of Indian kofta with the sun-drenched flavors of the Italian coast. This dish replaces the traditional heavy dumpling with a light, garden-fresh core, served in a sauce that is both vibrantly tangy and deeply aromatic.
The ultimate expression of vegetarian luxury. This dish brings together the deep, primal earthiness of the forest and the silken elegance of royal Indian "Shahi" cookery. It is a sensory masterpiece designed for the connoisseur, where the humble mushroom is elevated to heights of "umami" normally reserved for the finest meats.
A sophisticated take on royal North Indian comfort. Toasted, crunchy Phool Makhana (puffed foxnuts) are simmered in our signature makhani gravy a sun-drenched blend of vine-ripened tomatoes, slow cooked butter, & cashews. Infused with a hint of honey for a subtle sweetness & tempered with a fragrant 'bouquet garni' of green cardamom & cinnamon.Finished with a heavy swirl of fresh cream & hand-crushed Kasoori Methi. A protein-rich, light, & decadent alternative to the classic Paneer Butter Masala
Experience a culinary symphony of color and flavor. Our Samshara Kofta features delicate, hand-rolled dumplings of finely minced garden herbs, fresh spinach, and artisanal paneer. These "emerald" koftas are lightly seared and served nestled in our signature Makhani Gravy—a silken, sun-drenched reduction of vine-ripened tomatoes, slow-churned butter, and toasted cashews.
A timeless, heritage recipe from the historic North-West Frontier. Tender Kabuli chickpeas are slow-simmered with black tea leaves and whole 'khada' spices to achieve their signature dark, earthy hue. Tossed in a concentrated 'bhuna' masala of dry-roasted pomegranate seeds (anardana), black cardamom, and toasted cumin. This semi-dry delicacy is finished with a spicy tempering of ghee, slit green chilies, and ginger juliennes. Smoky, tangy, and deeply savory.
A celebratory medley of garden-fresh vegetables, prepared in the traditional 'Halwai' style on a roaring iron griddle. Hand-selected okra, baby aubergines, bitter gourd, potatoes, & colorful bell peppers are flash-seared to retain their natural snap. Tossed together in a 'chatpata' (tangy-spicy) masala of toasted cumin, dried mango powder, & a concentrated onion-tomato reduction. Charred, smoky, & intensely flavorful, this dish is finished with a dash of chaat masala & fresh ginger juliennes.
A regal masterpiece featuring tender baby aubergines slow-braised in an opulent, ivory-hued gravy of stone-ground almonds and caramelized white onions. Infused with the delicate warmth of green cardamom, mace, and a whisper of saffron, this dish eschews heavy heat for a nutty, floral complexity. Finished with a garnish of toasted almond slivers and fresh cilantro. A silken, buttery, and deeply aromatic experience from the royal kitchens of India.
A robust and intensely spiced medley of garden vegetables, wok-tossed in a signature 'Kolhapuri Kanda-Lasun' (Onion-Garlic) masala. This dish is defined by its deep scarlet gravy, crafted from a complex blend of dry-roasted 'Lavangi' chilies, desiccated coconut, and white sesame seeds. Featuring a crunch of heritage carrots, beans, and cauliflower, finished with a tempering of smoky cloves and stone flower.
A sophisticated, texturally brilliant dish that pays homage to the serene waters of the Kashmir Valley. This specialty replaces the usual potato-based kofta with Nadru (Lotus Root), prized for its unique "woody" crunch and fibrous elegance, served in a vibrant, mineral-rich spinach velouté.
A celebratory medley of seasonal florets, snap beans, heritage carrots, & soft paneer cubes, slow-cooked in a traditional 'Handi.' The vegetables are braised in a golden, cashew-based gravy infused with the royal 'Shahi' aromatics of mace, green cardamom, & saffron. Unlike a standard stir-fry, this dish features a thick, 'lipta' consistency that clings to every vegetable. Finished with a touch of fresh cream, hand-crushed fenugreek, & a smoky 'dhungar' for a rustic, earthen finish.
A stunning "East-meets-West" centerpiece that brings together the smoky sweetness of the Mediterranean and the bold, rustic spices of the Indian frontier. This dish replaces the traditional bell pepper with Piquillo Peppers—famed for their vibrant red hue, thin walls, and a complex flavor that is more "sweet-heat" than "bell-pepper-mild.
A vibrant, protein-packed evolution of the classic Palak Paneer. This dish breathes new life into the traditional "Saag" by introducing the nutty, buttery crunch of Edamame (young soybeans) to the soft, creamy texture of Paneer. It is a modern "superfood" curry that celebrates a spectrum of greens and textures.
A delightful study in textures and "nutty" aromatics. This dish is a rustic, dry-sautéed (Sabji) masterpiece that pairs the tender crunch of Baby Corn with the buttery, earthy depth of Arbi (Taro Root). The entire dish is brought to life by Moongphali (peanuts)—introduced in two ways to create a layer of savory richness that is both comforting and sophisticated.
A brilliant, avant-garde fusion that brings together the "nutty-sweet" sophistication of the Sunchoke (Jerusalem Artichoke) and the buttery richness of Baby Aubergine. This dish is anchored by the "Punchpuram" (a play on the Bengali Panch Phoron) technique—a vibrant "five-spice" tempering that creates a sensory explosion of floral, bitter, and peppery notes.
Experience the vibrant flavors of a North Indian dhaba right in your kitchen with this Kadai Paneer recipe. This dish is a beloved vegetarian classic characterized by soft, succulent paneer cubes and crunchy bell peppers (capsicum) tossed in a rich, tangy onion-tomato gravy.
This dish is a sophisticated nod to the vibrant flavors of Eastern India, where the pungent, "wasabi-like" kick of Kasundi (fermented mustard) is the undisputed star. By pairing the creamy, wax-like texture of Yukon Gold potatoes with the bright, sugary crunch of Snap Peas, we create a modern vegetable sauté that is as bold as it is refreshing.
A vibrant winter specialty featuring a slow-simmered purée of Mustard Greens, Spinach, and Bathua. This hearty, iron-rich base is thickened with maize flour and tempered in Desi Ghee with pungent garlic and ginger. The star is the fresh Water Chestnut (Singhada), providing a crisp, nutty "pop" against the silken, earthy greens.
Best enjoyed with: A dollop of white butter and warm Makki di Roti.
A refreshing, "East-meets-East" fusion that marries the comforting sweetness of Indian corn fritters with the vibrant, aromatic soul of Southeast Asia.
The Kofta: Golden-fried dumplings made from crushed sweet corn and herbs, offering a crisp exterior and a soft, melt-in-the-mouth center.
The Sauce: A silken, ivory-hued coconut milk reduction infused with the high-frequency fragrance of Kaffir lime leaves, lemongrass, and a hint of green chili.
It features paneer (Indian cottage cheese) cubes and grated paneer simmered in a luscious onion-tomato gravy, often enhanced with cashews, cream, and aromatic spices. The term "Lababdar" implies an, "irresistible desire," suggesting a dish that is indulgent and satisfying.
The ultimate Indian comfort food, elevated. Our Peeli Dal (Yellow Lentils) is a soul-warming blend of Arhar & Moong lentils, slow-cooked until creamy & finished with a spectacular "double-garlic" tempering that defines its aromatic character.
The Base: A smooth, protein-rich yellow lentil purée simmered with turmeric, sea salt, & a hint of ginger.
The "Lasooni" Tadka: The dish comes alive with a sizzling tempering of Desi Ghee, cumin seeds, & a generous amount of slivered garlic fried until golden
Our Baby Eggplant Masala is a culinary gem. Small, delicate eggplants are simmered in a rich, flavorful masala, absorbing a symphony of spices and savory notes. This semi-dry preparation boasts a luxurious texture and a profound depth of taste, making it a truly comforting and authentic experience
Our Baby Eggplant Masala is a culinary gem. Small, delicate eggplants are simmered in a rich, flavorful masala, absorbing a symphony of spices and savory notes. This semi-dry preparation boasts a luxurious texture and a profound depth of taste, making it a truly comforting and authentic experience
Golden Chana Dal is slow-simmered until tender yet distinct, providing a nutty, buttery foundation that is both protein-rich and satisfying. Fresh Swiss Chard is utilized in its entirety—the earthy, colorful stalks provide a subtle crunch, while the broad leaves offer a sophisticated sweetness that surpasses traditional spinach. A fragrant infusion of Ghee, toasted cumin, and pungent Hing (asafoetida), layered with a heavy hand of sautéed ginger, garlic, and vine-ripened tomatoes.
Our Baby Eggplant Masala is a culinary gem. Small, delicate eggplants are simmered in a rich, flavorful masala, absorbing a symphony of spices and savory notes. This semi-dry preparation boasts a luxurious texture and a profound depth of taste, making it a truly comforting and authentic experience
Our Baby Eggplant Masala is a culinary gem. Small, delicate eggplants are simmered in a rich, flavorful masala, absorbing a symphony of spices and savory notes. This semi-dry preparation boasts a luxurious texture and a profound depth of taste, making it a truly comforting and authentic experience
A delicate and paper-thin rice flour pancake from the Konkan region of Maharashtra, Ghavan is known for its light texture and subtly sweet flavor. It's traditionally enjoyed with curries, chutneys, or even a sprinkle of sugar, offering a wonderfully airy contrast to richer dishes.
A delightful and crispy patty crafted from flattened rice (poha) and fresh green peas (matter). This tikki is lightly spiced and pan-fried to a golden perfection, offering a comforting texture and a subtly sweet and savory flavor that's perfect as a snack or appetizer.
A savory, steamed lentil and rice cake from Gujarati cuisine, Handvo is packed with vegetables and seasoned with aromatic spices like sesame seeds, mustard seeds, and curry leaves. It's crunchy on the outside from tempering and wonderfully soft and flavorful on the inside, offering a wholesome and hearty bite.
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