Curry Lounge

indyjski chlebek wypiekany w tandoori z topionym serem

kurczak / jagnięcina / ryba / gotowane z orzechami nerkowca, masłem, śmietaną, pomidorami i przyprawami

kurczak, ryż i indyjskie aromatyczne przyprawy gotowane razem

kurczak / jagnięcina / ryba / gotowane z przyprawami, ziołami, cebulą i pomidorami

Prawn Pakoda is a crispy, flavorful Indian-style fritter made with prawns coated in a spiced gram-flour batter and deep-fried.

kurczak bez kości marynowany w jogurcie i paście z orzechów nerkowca

pierś z kurczaka bez kości marynowana w jogurcie i pieczone z przyprawami

Paneer Pakoda is a popular Indian snack made by dipping soft, juicy cubes of paneer (Indian cottage cheese) into a spiced gram-flour batter and deep-frying them until golden and crispy. The exterior becomes light, crunchy, and flavorful, while the inside stays creamy and tender. Often seasoned with chilies, ginger, and aromatic spices, paneer pakodas are served hot with mint chutney, tamarind chutney, or ketchup. Perfect for rainy days, tea-time cravings, or festive gatherings, this snack is comforting, satisfying, and full of authentic Indian flavors.

Chicken Pakoda is a popular Indian snack made of tender, bite-sized pieces of chicken coated in a spiced gram-flour (besan) batter and deep-fried until golden and crispy. The chicken is typically marinated with flavorful ingredients like ginger-garlic paste, chili powder, turmeric, garam masala, and lemon juice, which infuse it with rich, aromatic taste. The batter adds a crunchy exterior while keeping the inside juicy and succulent. Often served hot with mint chutney, tamarind sauce, or simply sprinkled with chaat masala, chicken pakoda is a favorite street-food style appetizer enjoyed during tea time, festive gatherings, or rainy days. It’s crispy, spicy, and irresistibly delicious.

Fries topped with green chile queso, grilled chicken, tikka sauce, spicy chutney, garlic aioli, pico & cilantro.

przepyszna indyjska przekąska z mixu przyprawionych warzyw i ciecierzycy

Cauliflower pakora (Gobi pakora) is a popular Indian snack made by coating bite-sized cauliflower florets in a spiced gram-flour batter and deep-frying them until golden and crisp. The cauliflower becomes tender on the inside while the exterior turns crunchy and flavorful with hints of chili, turmeric, cumin, and other warm spices. Often enjoyed hot with chutneys or tea, cauliflower pakoras are comforting, aromatic, and perfect as an appetisers or street-food–style treat.

cebula zmieszana z mąką z ciecierzycy z indyjskimi przyprawami i głęboko smażone

chrupiące trójkątne paszteciki nadziewane przyprawionymi warzywami i smażonym kurczakiem

pyszne i chrupiące paszteciki z ziemniakami, semoliną i przyprawami

Onion rings are a popular fried snack made by slicing onions into rings, coating them in batter or breadcrumbs, and deep-frying until golden and crispy. They typically have a crunchy exterior with a tender, slightly sweet onion inside. Served hot, they’re often enjoyed as a side dish or appetizer, commonly paired with burgers, sandwiches, or dipping sauces like ketchup, ranch, or spicy mayo.

chrupiące trójkątne paszteciki nadziewane przyprawionymi warzywami

4 Peri Peri Fries | Sysco Foodie Peri peri potatoes are crispy French fries tossed with a spicy, savoury peri-peri seasoning blend or sauce.

Masala Papad is a very popular fast food snack across India with roasted papads topped with onions, tomatoes and spices.

French fries are deep-fried potato strips, often served as a hot, crispy side dish or snack seasoned with salt and sometimes dipped in sauces like ketchup.

indyjskie pieczone nachosy

krewetki podsmażane z pieprzem, cebulą oraz z super aromatycznym, słodkim, ostrym i lekko pikantnym chili

krewetki gotowane z orzechami nerkowca, kremowy sos

krewetki gotowane z orzechami nerkowca, masłem, śmietaną, pomidorami i przyprawami

krewetki gotowane z pomidorami, imbirem, czosnkiem, pieprzem i nasionami kolendry

krewetki gotowane z liśćmi curry, kolendrą i pełnotłustym mlekiem kokosowym

krewetki gotowane z bardzo ostrymi przyprawami, cebulą i pomidorami

kurczak / jagnięcina / ryba / gotowane z cebulą, słodką papryką i kwaśnym sosem

krewetki gotowane z cebulą, sosem pomidorowym i przyprawami

krewetki gotowane z przyprawami, szpinakiem, cebulą i pomidorami

krewetki gotowane z przyprawami, ziołami, cebulą i pomidorami

kurczak / jagnięcina / ryba / gotowane z liśćmi curry, kolendrą i pełnotłustym mlekiem kokosowym

A delicious, spicy, and flavorful Indian dish made from crumbled paneer (Indian cottage cheese) sautéed with fresh onions, tomatoes, green chilies, and aromatic spices. Perfectly cooked to retain a soft and creamy texture, Paneer Bhurji is a versatile dish that can be enjoyed with naan, roti, or steamed rice. Ideal for lunch or dinner, it delivers authentic Indian taste in every bite.

krewetki gotowane z cebulą, słodką papryką i kwaśnym sosem

Chicken Balti to aromatyczne danie przygotowane w tradycyjnym stylu „balti”, w którym kawałki soczystego kurczaka szybko podsmaża się na wysokim ogniu w intensywnym sosie pomidorowo-cebulowym. Danie doprawione jest mieszanką indyjskich przypraw – kuminem, kolendrą, kurkumą, imbirem, czosnkiem i garam masala – co nadaje mu wyrazisty, lekko pikantny smak. Świetnie komponuje się z ryżem lub naanem.

kurczak / jagnięcina / ryba gotowane z przyprawami, szpinakiem, cebulą i pomidorami

kurczak / jagnięcina / ryba / podsmażane z pieprzem, cebulą oraz z super aromatycznym, słodkim, ostrym i lekko pikantnym chili

kurczak / jagnięcina / ryba / gotowane z bardzo ostrymi przyprawami, cebulą i pomidorami

kurczak / jagnięcina / ryba / gotowane z orzechami nerkowca, masłem, śmietaną, pomidorami i przyprawami

kurczak / jagnięcina / ryba / gotowane z orzechami nerkowca, kremowy sos

kurczak / jagnięcina / ryba / gotowane z cebulą, sosem pomidorowym i przyprawami

kurczak / jagnięcina / ryba / gotowane z pomidorami, imbirem, czosnkiem, pieprzem i nasionami kolendry

kurczak / jagnięcina / ryba / gotowane z przyprawami, ziołami, cebulą i pomidorami

Paneer Bhurji is a popular North Indian dish made from crumbled paneer (Indian cottage cheese) cooked with onions, tomatoes, green chilies, and aromatic spices. It has a soft, scrambled texture—similar to egg bhurji but completely vegetarian. The dish is flavorful, mildly spicy, and often includes ingredients like ginger-garlic, capsicum, turmeric, cumin, and fresh coriander. Paneer Bhurji can be enjoyed with roti, paratha, naan, pav, or even rice. It’s quick to prepare, protein-rich, and commonly served for breakfast, lunch, or dinner.

Paneer Garlic Bhuna Curry is a rich, aromatic North Indian dish where soft cubes of paneer are simmered in a thick, slow-cooked masala bursting with roasted garlic flavor. The curry features a bhuna-style base—meaning the onions, tomatoes, and spices are sautéed on high heat until deeply caramelized, creating an intense, concentrated sauce. Generous amounts of garlic are fried to release their nutty sweetness, blending beautifully with warm spices like cumin, coriander, and garam masala. The result is a bold, fragrant curry with a slightly smoky depth, tender paneer that absorbs the masala beautifully, and a glossy, semi-dry texture perfect for pairing with naan, roti, or jeera rice.

Paneer chilli sauce is a vibrant, Indo-Chinese style sauce known for its bold balance of spicy, tangy, and slightly sweet flavors. It’s typically made by combining ingredients like soy sauce, chilli sauce, vinegar, ginger-garlic, green chillies, and a touch of tomato ketchup to create a glossy base. Cornflour slurry is often added to give the sauce a smooth, thick, restaurant-style consistency. This sauce coats the paneer cubes beautifully, giving them a savory, smoky, and chilli-forward punch. Aromatics like spring onions and capsicum add freshness and crunch, while the paneer absorbs the flavors and stays soft and succulent. The result is a rich, flavorful sauce that’s perfect for both dry and gravy versions of paneer chilli.

Paneer Korma Curry is a luxurious, mildly spiced North Indian dish featuring soft cubes of paneer simmered in a creamy, aromatic gravy. The sauce is crafted from a smooth blend of cashews, yogurt or cream, and fragrant spices like cardamom, cinnamon, and cloves. Infused with hints of saffron and enriched with a delicate sweetness, the curry has a velvety texture that perfectly complements the tender paneer. Subtle layers of flavor from sautéed onions, ginger, and garlic make each bite comforting and indulgent. Served best with naan, roti, or fluffy basmati rice, paneer korma is the ultimate celebration of warmth and richness in Indian cuisine.

Paneer Malai Methi Curry is a rich, creamy North Indian dish that blends the delicate flavor of paneer (soft cottage cheese) with the aromatic bitterness of fresh or dried fenugreek leaves (methi). The word “malai” refers to cream, which gives the curry its smooth, velvety texture and mildly sweet taste. In this curry, paneer cubes are simmered in a luscious base made from cream, milk, onions, and a hint of tomatoes, lightly seasoned with spices like cumin, ginger-garlic, garam masala, and kasuri methi. The methi adds a unique earthy aroma that balances perfectly with the richness of the creamy gravy. The result is a mildly spiced, restaurant-style curry that’s comforting, aromatic, and pairs wonderfully with roti, naan, paratha, or jeera rice.

Paneer Mango Curry is a rich, fragrant Indian dish that blends soft cubes of paneer with the natural sweetness of ripe mangoes. The curry typically features a creamy, mildly spiced gravy made from onions, tomatoes, ginger-garlic, and aromatic spices like turmeric, cumin, and garam masala. Pureed or chopped mango adds a tropical sweetness that balances the savory spices, giving the dish a smooth, luscious texture and a vibrant golden color. The result is a comforting, sweet-savory curry where the paneer absorbs the flavors of the mango-infused sauce, making it perfect to enjoy with rice, naan, or roti.

Mushroom Chilli Sauce is a rich, savoury, and spicy condiment made from finely chopped or blended mushrooms simmered with fresh chillies, garlic, onions, and aromatic spices. The natural umami of mushrooms gives the sauce a deep, earthy flavour, while the chillies add a bold kick of heat. Its smooth yet textured consistency makes it perfect for dipping, drizzling, marinating, or stir-frying. Versatile and flavour-packed, this sauce pairs beautifully with noodles, fried rice, momos, grilled meats, sandwiches, or even simple snacks. Whether you’re looking to intensify everyday dishes or add a gourmet touch to your cooking, Mushroom Chilli Sauce delivers a harmonious balance of heat, umami, and aroma.

Chana Paneer Curry is a hearty North Indian dish that brings together tender cubes of paneer (Indian cottage cheese) and protein-rich chickpeas in a richly spiced tomato-onion gravy. The curry is typically simmered with aromatic spices like cumin, coriander, turmeric, garam masala, and ginger-garlic, creating a warm, comforting flavor profile. The chickpeas add earthiness and texture, while the paneer stays soft and creamy, absorbing the flavors of the masala. Finished with fresh cilantro and often a splash of cream or a dollop of yogurt, this curry is both wholesome and indulgent. It pairs beautifully with rice, naan, or roti and makes for a satisfying vegetarian meal.

Matar Paneer Curry is a classic North Indian dish made with soft cubes of paneer (Indian cottage cheese) and tender green peas simmered in a rich, flavorful tomato-onion gravy. The curry is typically seasoned with aromatic spices like cumin, turmeric, coriander, garam masala, and sometimes kasuri methi for a subtle earthy aroma. It has a mildly creamy texture, a balanced sweet-tangy flavor from tomatoes and peas, and a comforting warmth from the spices. Matar paneer pairs perfectly with roti, naan, paratha, or steamed rice, making it a beloved vegetarian staple in Indian homes and restaurants.

Paneer Curry is a rich and aromatic Indian dish made with soft cubes of paneer simmered in a flavorful gravy. The curry typically blends tomatoes, onions, ginger, garlic, and warm spices like cumin, coriander, turmeric, and garam masala. Silky and mildly creamy, it balances savory, tangy, and subtly sweet notes. Each bite offers tender paneer infused with the depth of the sauce, making it a comforting and satisfying vegetarian favorite—perfect with rice, naan, or roti.

Lentils Palak, also known as Dal Palak, is a comforting Indian dish made by simmering lentils with fresh spinach and fragrant spices. The lentils—often yellow lentils like toor dal or moong dal—are cooked until soft and creamy, then blended with sautéed spinach, garlic, onions, tomatoes, and warm spices such as cumin, turmeric, and coriander. The dish has a mild, earthy flavor from the lentils and a vibrant freshness from the spinach. It’s nutritious, protein-rich, and gently spiced, making it both wholesome and satisfying. Lentils Palak is typically enjoyed with rice or Indian breads like chapati or naan.

Paneer Butter Curry—often called Paneer Butter Masala—is a rich, creamy North Indian dish made with soft paneer cubes simmered in a velvety tomato-based gravy. The curry is mildly spiced and slightly sweet, featuring the buttery aroma of ghee, the tang of tomatoes, and the depth of cashew-cream paste. Fragrant spices like garam masala, kasuri methi, and cardamom give it a warm, luxurious flavour. The sauce is smooth and silky, coating the paneer pieces beautifully, making it a popular choice in Indian restaurants. It pairs perfectly with naan, roti, or steamed basmati rice.

Paneer Jalfrezi is a vibrant, semi-dry North Indian curry made with lightly stir-fried paneer (Indian cottage cheese) and colorful vegetables like bell peppers, onions, and tomatoes. The dish is cooked in a tangy base of tomato, ginger, and spices, giving it a perfect balance of heat, smokiness, and slight sweetness from the sautéed peppers. The paneer cubes stay soft and succulent, absorbing the bold flavors of cumin, coriander, garam masala, and sometimes a hint of vinegar or lemon for extra zest. Often served with naan, roti, or jeera rice, Paneer Jalfrezi is known for its bright colors, fresh textures, and lively, restaurant-style taste.

A rich, velvety fusion of roasted cauliflower and bold chilli heat. This wholesome sauce blends caramelized cauliflower with garlic, onions, and a vibrant mix of spices, creating a creamy, naturally thick texture without dairy. Balanced with a hint of tang and gentle smokiness, it’s the perfect versatile condiment—delicious drizzled over bowls, folded into pasta, spread on wraps, or used as a spicy dip. If you’d like, I can tailor it for a menu, packaging label, product listing, or a more casual tone.

Vegetable Balti to aromatyczne danie przygotowane w tradycyjnym stylu „balti”, w którym świeże warzywa szybko podsmaża się na wysokim ogniu w intensywnym, pomidorowo-cebulowym sosie. Warzywa – takie jak papryka, cebula, marchew, kalafior czy groszek – łączą się z mieszanką indyjskich przypraw, m.in. kuminem, kolendrą, kurkumą, imbirem, czosnkiem i garam masala. Danie jest pełne smaku, lekko pikantne, świeże i idealnie komponuje się z ryżem lub naanem.

indyjski ser przyrządzany z zielonym groszkiem, śmietaną i masłem z aromatycznym sosem ziołowym z przyprawami

ser paneer z chili podsmażany z pieprzem, cebulą i super aromatycznym, słodkim, ostrym i lekko pikantnym chili

Dal Makhani is a rich, creamy, and slow-cooked North Indian lentil dish, originally from Punjab. It is made primarily with whole black lentils (urad dal) and red kidney beans (rajma), which are simmered for hours to develop a deep, smoky flavor. The dish is cooked with butter, fresh cream, tomatoes, ginger, garlic, and aromatic spices like garam masala, cumin, and Kasturi methi. Its signature taste comes from its luxurious texture—silky, buttery, and mildly spiced—making it a popular choice in Indian restaurants and a celebratory dish at home. Dal Makhani is traditionally enjoyed with naan, roti, or steamed basmati rice.

Paneer Vindaloo is a bold, spicy Indian curry that blends the rich creaminess of paneer (Indian cottage cheese) with the fiery, tangy flavors of a traditional Goan vindaloo masala. The dish features chunks of paneer simmered in a sauce made from red chilies, vinegar, garlic, ginger, and warm spices like cumin, cloves, and cinnamon. Its flavor profile is hot, tangy, and slightly smoky, with vinegar adding a sharp brightness that balances the heat. Paneer absorbs the masala beautifully, making the curry hearty yet vegetarian. Paneer Vindaloo is typically enjoyed with steamed rice, naan, or roti for a satisfying, full-flavoured meal.

Paneer Madras is a spicy, aromatic Indian curry made with soft cubes of paneer (Indian cottage cheese) simmered in a rich tomato-based sauce. The dish is known for its bold flavors—coming from Madras curry spices like red chilli, coriander, cumin, turmeric, and fenugreek—balanced with onions, garlic, ginger, and a hint of tanginess from tomatoes or tamarind.

Paneer Dopiaza is a rich, flavorful North Indian curry known for its generous use of onions (“do-piaza” literally means “two onions” or “double onions”). The dish features soft cubes of paneer simmered in a mildly spiced, slightly tangy gravy made with tomatoes, yogurt (or cream), and aromatic spices like cumin, coriander, turmeric, and garam masala. The result is a creamy, moderately spiced curry with layers of onion flavor, perfect to enjoy with naan, roti, or steamed rice.

Vegetable Garlic Bhuna Curry is a deeply aromatic, slow-cooked Indian dish where an abundance of garlic is gently sautéed until golden and fragrant, forming the heart of the curry. Fresh vegetables—such as potatoes, carrots, bell peppers, peas, and cauliflower—are simmered in a thick, roasted masala made from tomatoes, onions, and warm spices. The “bhuna” style ensures the spices are cooked down until they cling to the vegetables, creating a rich, intensely flavorful coating. Finished with fresh coriander and a hint of lemon, this curry is bold, earthy, and comforting, with a satisfying balance of heat, sweetness, and garlicky depth.

Chilli potatoes sauce is a bold, tangy, and spicy Indo-Chinese style sauce that coats the potatoes with a glossy, flavorful finish. It typically blends soy sauce, red chilli sauce, tomato ketchup, garlic, ginger, vinegar, and a touch of sugar, creating the perfect balance of heat, sweetness, and umami. The sauce is thickened slightly—usually with a cornstarch slurry—to give it a smooth, velvety texture that clings to the potatoes. Aromatic garlic, sautéed onions, and spring onions add depth, while crushed red chillies and fresh green chillies deliver a sharp, lively kick. Overall, the sauce is spicy, slightly sweet, tangy, garlicky, and irresistibly savory, making chilli potatoes a popular street-style favorite.

ser paneer gotowany z przyprawami, ziołami, cebulą i pomidorami

Vegetable Palak Gravy is a wholesome, nutrient-rich North Indian dish made by simmering mixed vegetables in a smooth, vibrant green spinach (palak) sauce. The gravy is silky and mildly spiced, with the natural earthiness of spinach balanced by aromatics like garlic, ginger, onions, and tomatoes. A gentle blend of spices—typically cumin, garam masala, turmeric, and coriander—adds warmth without overpowering the fresh flavor of the greens. The mixed vegetables, such as carrots, potatoes, beans, peas, or cauliflower, absorb the creamy spinach base, making the dish hearty and satisfying. A touch of cream or cashew paste is often added to enhance richness and give the gravy a velvety finish. Served best with roti, naan, or steamed rice, Vegetable Palak Gravy is both comforting and nutritious, offering a perfect balance of flavor, color, and nourishment.

Vegetable vindaloo is a fiery, aromatic Indian curry known for its bold blend of spices and tangy heat. Traditionally rooted in Goan cuisine, it features a medley of vegetables—such as potatoes, carrots, cauliflower, bell peppers, and peas—simmered in a richly spiced sauce made from chili peppers, garlic, ginger, vinegar, and warm spices like cumin, mustard seeds, cinnamon, and cloves. The result is a vibrant, deeply flavored dish with a balance of heat, acidity, and subtle sweetness. Served with rice or naan, vegetable vindaloo is hearty, comforting, and perfect for those who enjoy a punchy, robust curry.

Vegetable Methi Malai Curry is a rich, creamy North Indian dish made with fresh fenugreek leaves (methi), mixed vegetables, and a smooth malai-based gravy. The curry has a mild sweetness from cream and cashew paste, balanced by the gentle bitterness and aroma of methi. The vegetables—typically carrots, peas, beans, potatoes, and sometimes cauliflower—are cooked until tender and then simmered in a luxurious sauce made from onions, ginger-garlic, green chilies, cashews, milk, and fresh cream. The gravy is silky, mildly spiced, and delicately flavored with garam masala and kasuri methi, giving the dish a restaurant-style richness. This curry is comforting, mildly spiced, and pairs beautifully with roti, naan, paratha, or jeera rice. It’s especially loved for its creamy texture, aromatic methi flavor, and balanced taste that appeals to both kids and adults.

Vegetable Mango Curry is a vibrant, aromatic dish that blends the natural sweetness and tang of ripe or semi-ripe mangoes with a medley of tender vegetables simmered in a spiced coconut-based gravy. The curry bursts with tropical flavor—creamy, slightly tangy, and delicately sweet—balanced by the warmth of turmeric, cumin, coriander, and chili. Soft chunks of mango melt into the sauce, giving it a silky texture, while vegetables like potatoes, carrots, beans, or bell peppers add hearty substance. Often finished with fresh curry leaves and a drizzle of coconut milk, this curry is comforting, fragrant, and deeply satisfying, pairing beautifully with steamed rice or warm flatbreads.

świeży twaróg gotowany z pomidorami, imbirem, czosnkiem, pieprzem i nasionami kolendry oraz przyprawami

A hearty, aromatic vegetable curry simmered in a rich blend of tomatoes, onions, and coconut milk, spiced with turmeric, cumin, coriander, and garam masala. Fresh seasonal vegetables—such as potatoes, carrots, peas, cauliflower, and bell peppers—soak up the flavorful gravy, creating a comforting dish with layers of warmth and subtle heat. Finished with fresh cilantro and a squeeze of lime, this curry is wholesome, vibrant, and perfect with steamed rice or warm Naan.

Vegetable Butter Curry is a rich, creamy Indian-style curry made with a medley of fresh vegetables simmered in a velvety tomato-cashew gravy. Infused with aromatic spices, butter, and a hint of sweetness, the curry offers a perfect balance of warmth and indulgence. Tender vegetables soak up the luscious sauce, creating a comforting dish that pairs beautifully with naan, roti, or steamed rice. This hearty, flavorful curry is both satisfying and vibrant—ideal for anyone who loves a luxurious vegetarian meal.

Vegetable Kadai is a vibrant, aromatic North Indian curry made with a medley of mixed vegetables cooked in a spicy, tangy, and flavorful tomato-based gravy. What makes this dish special is the use of kadai masala—a freshly roasted and ground blend of whole spices like coriander seeds, red chilies, and cumin—which gives it a bold, rustic, and restaurant-style taste. The dish typically includes vegetables such as carrots, beans, bell peppers (capsicum), peas, and potatoes, all sautéed in a traditional Indian wok called a kadai. Fresh ginger, garlic, onions, and tomatoes add richness, while cream or cashew paste can be added for a smooth, slightly creamy finish. Garnished with fresh coriander and ginger juliennes, Vegetable Kadai pairs perfectly with roti, naan, jeera rice, or steamed basmati rice.

Vegetable Jalfrezi is a vibrant, medium-spiced Indian curry known for its bold flavors, colorful vegetables, and slightly tangy finish. Traditionally stir-fried rather than slow-cooked, it combines crisp-tender vegetables—such as bell peppers, carrots, onions, and green beans—with tomatoes, garlic, ginger, and aromatic spices like cumin, coriander, turmeric, and garam masala.

mix warzyw gotowanych z orzechem nerkowca, kremowy sos

soczewica gotowana z imbirem, pomidorami, posiekaną cebulą i przyprawami

Vegetable Madras is a vibrant, medium-to-hot South Indian–style curry known for its bold, aromatic flavors. It features a medley of vegetables—commonly potatoes, cauliflower, carrots, peas, bell peppers, and green beans—simmered in a rich tomato-based sauce.

Potato Dopiaza is a comforting North Indian / Hyderabadi-style curry featuring potatoes cooked with a generous amount of onions added in two stages—hence the name “dopiaza,” meaning “double onions. The overall flavor is rich, lightly sweet from the onions, mildly spicy, and deeply aromatic, making it a great vegetarian main to enjoy with roti, naan, or rice.

Vegetable Dopiaza is a classic North Indian curry known for its rich, mildly spiced flavor and its signature use of lots of onions. The name “dopiaza” literally means “two onions,” referring both to the generous quantity of onions used and the two different stages in which they’re added. Vegetable Dopiaza is hearty, slightly sweet from the onions, gently spiced, and pairs well with naan, roti, parathas, or steamed rice.

Aloo Gobi Matar is a comforting North Indian curry made with three humble yet flavorful ingredients: potatoes (aloo), cauliflower (gobi), and green peas (matar). These vegetables are simmered together in a gently spiced onion-tomato base infused with ginger, garlic, turmeric, garam masala, cumin, and coriander. The curry is hearty, mildly spicy, and aromatic, with the potatoes providing softness, the cauliflower adding texture, and the peas lending sweetness. It’s a wholesome, homestyle dish that pairs beautifully with roti, naan, or steamed rice, making it a staple in everyday Indian meals.

ser paneer gotowany z przyprawami, szpinakiem, cebulą i pomidorami

Vegetable Masala is a flavorful Indian dish made by cooking a variety of mixed vegetables in a rich, spiced gravy. The base typically includes onions, tomatoes, ginger, garlic, and a blend of aromatic spices such as turmeric, cumin, coriander, garam masala, and red chili powder. The vegetables—often potatoes, carrots, peas, beans, cauliflower, capsicum, and sometimes paneer—are simmered until tender, allowing them to absorb the deep, layered flavours of the masala. The dish has a balanced taste: mildly spicy, slightly tangy, and wonderfully aromatic. It is hearty, nutritious, and pairs well with roti, naan, chapati, or steamed rice. Vegetable Masala is popular in home cooking as well as restaurants, known for its comforting warmth and vibrant flavours .

Vegan Aloo Matar Curry is a comforting North Indian dish made with tender potatoes (aloo) and sweet green peas (matar) simmered in a fragrant tomato-based gravy. The curry is infused with aromatic spices—like cumin, turmeric, coriander, and garam masala—which blend together to create a rich, flavorful sauce without the need for any dairy. Its naturally creamy texture comes from slow-cooked potatoes and pureed tomatoes, making it hearty, wholesome, and satisfying. Perfect with rice or warm flatbreads, this vegan classic is simple, nourishing, and full of traditional flavor.

Salmon Fish Biryani is a rich and aromatic one-pot dish featuring succulent salmon fillets marinated in a blend of spices and layered with fragrant basmati rice. The fish is gently cooked with caramelized onions, tomatoes, and a mix of spices, then combined with partially cooked rice and steamed to perfection. This dish offers a delightful fusion of flavors, with the tender salmon complementing the spiced rice.

krewetki, ryż i indyjskie aromatyczne przyprawy gotowane razem

Paneer Biryani is a flavorful one-pot dish made with soft, spiced paneer cubes layered with fragrant basmati rice, caramelized onions, and a blend of aromatic spices. Slow-cooked to perfection, it offers a rich and satisfying vegetarian alternative to traditional biryani, bursting with vibrant flavors.

kurczak, ryż i indyjskie aromatyczne przyprawy gotowane razem

świeże warzywa, ryż i indyjskie aromatyczne przyprawy gotowane razem

Polish: Lekka i aromatyczna zupa przygotowana ze świeżych krewetek i warzyw, delikatnie przyprawiona, idealna na rozgrzewający początek posiłku. English: A light and flavorful soup made with fresh prawns and vegetables, gently seasoned, perfect as a warming starter.

Salmon Fish Soup – A hearty and comforting soup made with tender salmon pieces, fresh vegetables, and aromatic herbs. Nutritious, flavorful, and perfect for a warming meal.

Polish: Tradycyjna zupa z kurczakiem i makaronem, doprawiona aromatycznymi przyprawami, lekko pikantna i rozgrzewająca. English: A traditional chicken soup with noodles, seasoned with aromatic spices, lightly spiced and warming.

Chicken soup is a warm, comforting dish made by simmering chicken—often with bones for extra flavor—together with aromatic vegetables like onions, carrots, and celery. As it cooks, the broth becomes rich and savory, infused with the natural flavors of the chicken and herbs such as thyme, parsley, or bay leaves. The meat turns tender and juicy, sometimes shredded back into the pot, and the vegetables soften to create a hearty, soothing texture. Often enjoyed when someone feels under the weather or simply wants something cozy, chicken soup is known for its gentle warmth, light but satisfying taste, and nourishing qualities. It can be kept simple and clear, or made heartier with noodles, rice, or dumplings.

Polish: Tradycyjna, pożywna zupa warzywna z dodatkiem makaronu i aromatycznych przypraw, lekko pikantna i rozgrzewająca. English: A traditional, wholesome vegetable soup with noodles and aromatic spices, lightly spiced and warming.

Polish: Aromatyczna zupa warzywna o wyrazistym smaku, łącząca pikantność i kwaśność, przygotowana ze świeżych warzyw i przypraw. English: A flavorful vegetable soup with a perfect balance of spicy and sour taste, made with fresh vegetables and seasonings.

Soup made with broccoli and almond

Polish: Kremowa zupa przygotowana z świeżych pieczarek i szpinaku, delikatnie przyprawiona, pożywna i aromatyczna. English: A creamy soup made with fresh mushrooms and spinach, gently seasoned, nutritious and flavorful.

Polish: Lekka i pożywna zupa przygotowana ze świeżych sezonowych warzyw, delikatnie doprawiona, idealna na rozpoczęcie posiłku. English: A light and wholesome soup made with fresh seasonal vegetables, gently seasoned, perfect as a starter.

zupa robiona ze świeżych pomidorów ze śmietaną i indyjskimi przyprawami

czerwona soczewica z imbirem, czosnkiem i indyjskimi przyprawami

Peshawari Naan is a soft, tandoor-baked Indian flatbread stuffed with a sweet and nutty mixture of dry fruits, coconut, and almonds. Its mildly sweet flavor and soft, fluffy texture make it a perfect accompaniment to rich curries or a delightful treat on its own.

Chicken Keema Naan is a soft, tandoor-baked Indian flatbread stuffed with spiced minced chicken. The flavorful keema filling combined with the fluffy texture of the naan makes it a hearty and delicious choice, perfect with rich curries or gravies.

Aloo Paratha is a classic Indian flatbread stuffed with a spiced mashed potato mixture, cooked on a griddle with ghee or butter until golden and crisp. Soft on the inside and slightly crispy on the outside, it’s a hearty and flavorful choice for any meal.

indyjski chlebek wypiekany w tandoori z topionym serem

Masala Kulcha is a soft, tandoor-baked Indian flatbread stuffed with a spiced potato and herb mixture. The flavorful filling, combined with its fluffy texture, makes it a delicious accompaniment to curries or a satisfying snack on its own.

indyjski chlebek wypiekany w tandoor, nadziewany twarogiem i suszonymi owocami

Garlic Methi Naan is a flavorful Indian flatbread made with refined flour, fresh garlic, and aromatic fenugreek (methi) leaves, cooked in a tandoor for a soft yet slightly crisp texture. The combination of garlic and methi gives it a unique taste, making it a perfect companion for rich curries and gravies.

Pudina Laccha Paratha is a multi-layered Indian flatbread made with wheat flour, flavored with fresh mint (pudina) and spices, then cooked on a griddle with ghee or butter. Its flaky layers and refreshing minty taste make it a perfect side with both vegetarian and non-vegetarian curries.

Tandoori Butter Roti is a traditional Indian flatbread made from wheat flour and cooked in a clay tandoor, giving it a smoky flavor and soft-yet-crispy texture. Served hot with a generous layer of butter, it pairs perfectly with rich curries and gravies.

indyjski chlebek wypiekany w tandoori, posypany cebulką

indyjski płaski chleb wypiekany w tandoor, posmarowany masłem

tandoori roti są chlebkiem z mąki pszennej, wypiekanymi w tandoor

indyjski płaski chleb wypiekany w tandoor

Chicken Fried Rice – Fragrant basmati rice stir-fried with tender chicken, fresh vegetables, and savory sauces, cooked on high flame for a delicious Indo-Chinese favorite.

Lemon rice is a bright, fragrant South Indian dish made by tossing cooked rice with a zesty blend of lemon juice, turmeric, and tempered spices. Crunchy mustard seeds, roasted peanuts, curry leaves, and dried red chilies add layers of texture and aroma, while the citrusy tang of fresh lemon gives the dish its signature refreshing flavor. Light yet flavourful, lemon rice is often enjoyed as a quick meal, picnic favourites , or part of a festive South Indian spread.

Mushroom Pulao Description Mushroom pulao is a fragrant and flavorful rice dish made with basmati rice, tender mushrooms, and a blend of aromatic spices. The mushrooms add a rich, earthy taste that pairs beautifully with the subtle warmth of whole spices like cloves, cinnamon, bay leaf, and cardamom. Lightly sautéed onions, ginger, garlic, and herbs enhance the overall aroma, while the long-grain rice absorbs all the delicious flavors as it cooks. This comforting one-pot meal is mildly spiced, wholesome, and perfect for lunch or dinner. It can be enjoyed on its own or served with raita, salad, or any curry of your choice. Mushroom pulao is not only delicious but also quick to prepare, making it an ideal option for both everyday meals and special occasions.

Green Garlic Pulao is an easy and quick rice dish made with fresh garlic. The mildly spiced rice pairs well with any meal.

mix warzyw gotowanych z ryżem basmati

zielony groszek gotowany z cebulą

Pulao Rice – Description Pulao (also called pilaf or pulav) is a fragrant, mildly spiced rice dish popular across South Asia and the Middle East. It is typically made by cooking long-grain basmati rice in a seasoned broth along with aromatics like onions, ginger, and garlic. Whole spices—such as cumin, cloves, cardamom, bay leaf, and cinnamon—infuse the rice with a warm, subtle aroma. Vegetables like carrots, peas, beans, potatoes, or sometimes paneer are often added for flavor and color. In non-vegetarian versions, marinated chicken, mutton, or prawns are cooked with the rice to create a richer, more savory dish. Pulao is lighter and less spicy than biryani, with each grain of rice remaining separate, fluffy, and delicately seasoned. It is commonly served with raita, salad, or a simple curry and is enjoyed as both an everyday meal and a festive dish.

pieczony kminek gotowany z ryżem basmati

gotowany indyjski ryż basmati

Here’s a polished, appetizing description for Prawn Tikka Salad A vibrant and refreshing dish featuring succulent prawns marinated in aromatic tikka spices and lightly grilled for a smoky finish. Tossed with crisp lettuce, juicy cherry tomatoes, cucumber ribbons, and red onion, the salad is brightened with fresh coriander and a squeeze of lemon. Drizzled with a cool yogurt–mint dressing, it offers the perfect balance of heat, freshness, and zing—light yet satisfying.

Chicken Tikka Salad A vibrant, flavor-packed salad featuring tender pieces of marinated chicken tikka, grilled to perfection for a smoky, aromatic finish. Served atop a bed of crisp mixed greens, cucumbers, cherry tomatoes, and red onions, this salad is brightened with fresh coriander and a zesty lemon or yogurt-mint dressing. Light yet satisfying, it combines the bold spices of classic tikka with refreshing, crunchy vegetables for a wholesome and delicious meal. Chicken Tikka salads is vibrant, flavoured -packed salad featuring tender pieces of marinated chicken tikka, grilled to perfection for a smoky, aromatic finish. Served atop a bed of crisp mixed greens, cucumbers, cherry tomatoes, and red onions, this salad is brightened with fresh coriander and a zesty lemon or yogurt-mint dressing. Light yet satisfying, it combines the bold spices of classic tikka with refreshing, crunchy vegetables for a wholesome and delicious meal. Chicken Tikka Salad A vibrant, flavor-packed salad featuring tender pieces of marinated chicken tikka, grilled to perfection for a smoky, aromatic finish. Served atop a bed of crisp mixed greens, cucumbers, cherry tomatoes, and red onions, this salad is brightened with fresh coriander and a zesty lemon or yogurt-mint dressing. Light yet satisfying, it combines the bold spices of classic tikka with refreshing, crunchy vegetables for a wholesome and delicious meal.

Paneer tikka salad is a vibrant, refreshing dish that combines smoky, spiced paneer cubes with crisp, colorful vegetables. Soft chunks of paneer are marinated in yogurt, lemon juice, and classic tandoori spices—like cumin, coriander, chili powder, and garam masala—then grilled or pan-seared until lightly charred. These warm, flavourful pieces are tossed with fresh salad ingredients such as lettuce, cucumbers, onions, tomatoes, and bell peppers. A drizzle of mint-yogurt dressing or a squeeze of lemon ties everything together, creating a perfect balance of heat, tang, crunch, and creaminess. Light yet satisfying, paneer tikka salad makes for a wholesome appetizer, a nutritious lunch, or a deliciously guilt-free dinner.

indyjska sałatka z serem paneer, orzechami nerkowca i ziołami

Green salads are known for their crisp texture, refreshing flavor, and versatility—they can be served as a side dish or made heartier with proteins like chicken, tofu, or beans. Let me know if you want a short description, menu-style version, or something more creative.

indyjska sałatka w plastrach z ogórków, cebuli, pomidorów i ziół

posiekany ogórek, cebula, pomidory, pieczony kminek i jogurt

gulab jamun to klasyczny indyjski słodycz robiony z suchej masy mlecznej, cukru, wody różanej i kardamonu

miąższ z mango zmiksowany z mlekiem, jogurtem i lodem

Polish: Orzeźwiający napój jogurtowy z dodatkiem syropu różanego, słodki, aromatyczny i chłodzący. English: A refreshing yogurt-based drink flavored with rose syrup, sweet, aromatic, and cooling.

lassi zrobione jest z jogurtem i dodatkiem cukru

lassi zrobione jest z jogurtu i dodatkiem soli

Indian

Indian

Prawn Chowmein is a mouth-watering Indo-Chinese noodle dish made with juicy prawns, stir-fried on high flame with noodles, crisp vegetables, and a blend of flavorful sauces. The prawns add a rich seafood taste that perfectly balances the tangy and spicy flavors of the dish.

Chicken manchurian noodles is an Indo-Chinese fusion dish featuring crispy fried chicken mixed with saucy, spicy noodles and vegetables like onions and capsicum. The dish is defined by a tangy, savory, and slightly sweet sauce made from ingredients like soy sauce, garlic, ginger, and chili sauce, which coats the noodles and chicken. It's known for being a flavourful and filling meal, popular in South Asia and beyond.

Chicken Hakka noodles is a popular Indo-Chinese dish of stir-fried noodles with chicken and mixed vegetables, tossed in a savory sauce made from soy sauce, vinegar, and spices. The dish is a staple of Indian street food and a common restaurant menu item, known for its balance of savoury's and sometimes spicy flavours.

Chicken Chowmein is a classic Indo-Chinese dish made with soft noodles stir-fried on high flame with tender chicken pieces, crunchy vegetables, and flavorful sauces. A perfect blend of soy sauce, vinegar, and spices gives it a savory, slightly tangy taste that makes it a favorite for all age groups.

Veg Manchurian is a vegetarian Indo-Chinese dish in which shredded vegetables are formed to balls and fried until crisp. These are tossed in a dark red, spicy, sweet, tangy & umami Manchurian Sauce.

Chicken Manchurian Noodles is a delicious Indo-Chinese fusion dish that combines juicy chicken with spicy Manchurian sauce and perfectly cooked noodles.

Chicken Manchurian is a popular Indo-Chinese dish featuring crispy, fried chicken pieces tossed in a flavorful, savory, and tangy sauce. The sauce is made from a mix of ingredients like soy sauce, vinegar, and tomato ketchup, with aromatics such as garlic, ginger, and chilies, and it is thickened with a cornstarch slurry. It can be served "dry" as an appetisers or with a more abundant gravy, which pairs well with fried rice or noodles.

Veg Chowmein is a popular Indo-Chinese dish made with boiled noodles stir-fried with fresh crunchy vegetables like cabbage, capsicum, carrot, beans, and onions. Flavored with soy sauce, vinegar, and a touch of spices, it has a deliciously tangy and slightly spicy taste. Cooked on a high flame, the noodles remain soft while the vegetables stay crisp, making it both tasty and colorful.

Egg Chowmein is a flavorful Indo-Chinese noodle dish, stir-fried on high flame with scrambled eggs, fresh vegetables, and a mix of soy sauce, vinegar, and spices. The soft noodles combined with the richness of eggs and the crunch of veggies make it a delicious and satisfying meal.

Chilli Fish Dry is a spicy, Indo-Chinese starter made with tender, bite-sized pieces of fish that are marinated, lightly fried, and tossed in a vibrant, tangy chilli sauce. The fish has a crisp exterior while remaining soft and flaky inside. It’s stir-fried with aromatic garlic, ginger, spring onions, capsicum, and green chillies, giving it a bold mix of heat, sweetness, and umami. Finished with a glossy coating and a sprinkle of fresh herbs, Chilli Fish Dry is a flavour-packed appetizer that’s perfect for snacking or serving as part of a party platter.

Chilli Prawn Dry is a bold, flavour-packed Indo-Chinese dish featuring succulent prawns tossed in a hot and tangy chilli sauce. The prawns are lightly coated and pan-fried to achieve a crisp exterior while staying juicy inside. They are then stir-fried with garlic, ginger, onions, capsicum, green chillies, and a mix of soy sauce, vinegar, and chilli paste. A hint of sweetness balances the heat, and the final garnish of spring onions adds freshness. Spicy, smoky, and perfectly savoury, Chilli Prawn Dry is a popular appetisers that pairs well with fried rice, noodles, or simply enjoyed on its own.

Prawn fried rice is a fragrant, stir-fried dish made with fluffy rice, juicy prawns, crisp vegetables, and aromatic seasonings, all tossed together in a hot wok to create a savory, satisfying meal full of rich umami flavor.” If you want it longer, shorter, more poetic, or menu-style, let me know!

Chilli Paneer Dry is a popular Indo-Chinese appetizer known for its bold, spicy, and savory flavors. It features crispy, pan-fried or lightly battered cubes of paneer tossed in a hot wok with vibrant bell peppers, onions, green chilies, and a mix of soy sauce, chili sauce, and garlic. The dish has a perfect balance of heat, tanginess, and umami, with a slightly smoky aroma from high-heat stir-frying. Often served as a starter, it’s enjoyed for its crisp exterior and soft, creamy paneer inside, making it a favourites in restaurants and street-style Indo-Chinese cuisine.

Chilli Chicken (Dry) is a popular Indo-Chinese appetizer known for its bold, spicy, and savory flavors. Tender pieces of boneless chicken are marinated in a mixture of spices, soy sauce, and cornflour, then deep-fried until crisp. The fried chicken is tossed in a hot wok with garlic, ginger, green chilies, onions, and capsicum, coated lightly with a tangy, spicy sauce that clings to the pieces without making them gravy-like. The result is a flavourful, aromatic dish with a perfect balance of heat, umami, and crunch—often served as a starter or enjoyed alongside fried rice or noodles.

Chicken fried rice is a flavorful stir-fried dish made with cooked rice, tender pieces of chicken, mixed vegetables (like peas, carrots, and onions), and scrambled eggs. It’s seasoned with soy sauce, garlic, and sometimes sesame oil, giving it a savory, slightly smoky taste. The rice is tossed in a hot wok so each grain absorbs the seasonings while staying light and separate. The result is a satisfying, aromatic meal that’s both comforting and delicious.

Egg fried rice is a simple, flavorful dish made by stir-frying cooked rice with beaten eggs, aromatics, and basic seasonings. The eggs are usually scrambled in a hot wok until just set, then mixed with rice so every grain gets lightly coated. Ingredients like garlic, spring onions, soy sauce, and a bit of sesame oil add depth and aroma. The result is a light, savory, slightly nutty dish with fluffy rice, soft egg pieces, and a hint of wok-fried smokiness.

Veg Fried Rice is a flavorful Indo-Chinese dish made by stir-frying fragrant, long-grain rice with a mix of colorful vegetables like carrots, beans, capsicum, corn, and spring onions. The vegetables are cooked on a high flame to retain their crunch, and the rice is tossed with aromatic ingredients such as garlic, ginger, soy sauce, and a touch of pepper. Light, savory, and perfectly balanced, veg fried rice is a comforting one-pot meal that pairs well with Manchurian, chili paneer, or can be enjoyed on its own. It’s a quick, wholesome, and delicious dish loved for its simplicity and vibrant taste.

Chilli Gobi Dry is a popular Indo-Chinese appetizer made with crispy fried cauliflower florets tossed in a spicy, tangy, and slightly sweet sauce. Bite-sized pieces of cauliflower are first marinated in a seasoned batter and deep-fried until golden and crunchy. They are then stir-fried with garlic, ginger, onions, capsicum, green chilies, and a flavorful mix of soy sauce, chili sauce, and vinegar. The result is a vibrant, aromatic dish with a perfect balance of heat and texture—crispy on the outside, tender inside, and coated in a glossy, flavorful chili sauce. It’s often served as a starter or snack, garnished with spring onions and enjoyed hot.

Chilli Potato (Dry) is a popular Indo-Chinese appetizer made with crispy fried potato fingers tossed in a spicy, tangy, and slightly sweet sauce. The dish features golden, crunchy potatoes coated with a vibrant mixture of chilli sauce, soy sauce, vinegar, and aromatic ingredients like garlic, spring onions, and bell peppers. It strikes the perfect balance between heat, crunch, and flavor, making it a favorite starter at restaurants and street-style food joints. Ideal for snacking, parties, or serving as a side dish, dry chilli potato offers bold flavours with every bite.

Fish tikka is a popular South Asian dish made with tender pieces of fish marinated in a flavorful blend of yogurt and spices, then cooked over high heat—traditionally in a tandoor (clay oven) but also commonly grilled, baked, or pan-seared. The marinade typically includes turmeric, red chili powder, cumin, coriander, ginger-garlic paste, lemon juice, and sometimes mustard oil, giving the fish a vibrant color and rich aroma. The result is succulent, smoky, slightly charred fish with a tangy, spicy flavor profile. It’s often served with mint chutney, onion rings, and lemon wedges, making it a delicious appetizer or part of a hearty meal.

Prawn Tikka is a popular Indian appetizer made by marinating juicy prawns in a vibrant blend of yogurt, aromatic spices, and fresh herbs. The prawns are coated in a mixture typically featuring ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice, and sometimes a touch of mustard oil for depth. After marination, the prawns are skewered and cooked—traditionally in a tandoor, but often grilled or pan-seared—until they become smoky, slightly charred, and beautifully succulent. The result is a flavorful dish with a balance of heat, tang, and smokiness, often served with mint chutney, lemon wedges, and onion rings. It’s light, aromatic, and bursts with coastal and tandoori-style flavors.

Hariyali Paneer Tikka is a vibrant, green-hued Indian appetizer made by marinating soft paneer cubes in a fresh, aromatic blend of coriander, mint, green chilies, yogurt, and warm spices. The herb-rich “hariyali” marinade coats the paneer, infusing it with bright, earthy, and mildly spicy flavors. Grilled or roasted until lightly charred, the tikka develops a smoky aroma while remaining tender and juicy inside. Often served with lemon wedges and mint chutney, Hariyali Paneer Tikka is a refreshing, flavorful dish perfect for starters or festive platters.

Hariyali Chicken Tikka is a vibrant, flavorful North Indian appetizer known for its striking green color and fresh herbal aroma. Boneless chicken pieces are marinated in a blend of cilantro (coriander leaves), mint leaves, green chilies, yogurt, ginger-garlic paste, and warm spices. The green herbs give it the name “Hariyali,” meaning greenery in Hindi. After marination, the chicken is traditionally grilled or cooked in a tandoor, resulting in juicy, smoky, and tender pieces with a refreshing, tangy, and mildly spicy flavor. It’s often served with onion rings, lemon wedges, and mint chutney, making it a popular choice for starters at Indian restaurants and gatherings.

Chicken Sheek Kabab is a flavorful South Asian delicacy made from finely minced chicken blended with fresh herbs, aromatic spices, and a hint of smokiness. The mixture is molded onto skewers and grilled until tender and juicy, with a slightly charred exterior. Bursting with the warmth of cumin, coriander, ginger, garlic, and green chilies, these kababs offer a perfect balance of heat and savoriness. Served hot with mint chutney, lemon wedges, and onions, Chicken Sheek Kabab is a mouthwatering appetizer or main course enjoyed for its bold flavors and succulent texture.

Malai Paneer Tikka is a rich, creamy, and mildly spiced North Indian appetizer made with soft paneer cubes marinated in a luxurious mixture of fresh cream (malai), yogurt, ginger-garlic paste, and subtle aromatics like cardamom and white pepper. The marinade often includes grated cheese, kasuri methi, and a hint of lemon for balance. The paneer pieces are skewered along with onions and bell peppers, then grilled or roasted until slightly charred at the edges while remaining tender inside. The result is a melt-in-the-mouth, delicately flavored tikka with a silky texture and a fragrant, smoky aroma. Served hot with mint chutney, it’s a popular choice for those who prefer mild yet indulgent flavors.

Malai Chicken Tikka is a rich, creamy, and mildly spiced North Indian appetizer made from tender pieces of chicken marinated in a luxurious mixture of fresh cream (malai), yogurt, cheese, and aromatic spices. The chicken absorbs the smooth, velvety marinade, resulting in a succulent texture and a delicate, melt-in-the-mouth flavor. Traditionally cooked in a tandoor or grilled to achieve a light char, Malai Tikka has a subtle smokiness balanced with the gentle warmth of cardamom, white pepper, and garlic. It’s often served with mint chutney, sliced onions, and lemon wedges—perfect for those who enjoy creamy dishes without intense heat.

Paneer tikka BBQ is a smoky, flavor-packed Indian appetizer made by marinating soft cubes of paneer (Indian cottage cheese) in a vibrant blend of yogurt, lemon juice, and aromatic spices like cumin, coriander, turmeric, and garam masala. The paneer is then skewered with onions, peppers, and tomatoes, and grilled over a barbecue or open flame until lightly charred on the edges. The result is a delicious combination of creamy paneer, tangy marinade, and irresistible smoky barbecue notes. Often served with mint chutney and lemon wedges, paneer tikka BBQ is a crowd-favorite at cookouts and festive gatherings.

Chicken tikka is a popular South Asian dish made of boneless pieces of chicken that are marinated in yogurt and a blend of spices—typically including cumin, coriander, turmeric, chili powder, garam masala, ginger, and garlic. The marinated chicken is traditionally skewered and cooked in a tandoor (a clay oven), giving it a smoky flavor and slightly charred edges. The result is tender, juicy chicken with a vibrant reddish-orange color and a rich, aromatic taste. Chicken tikka is often served with lemon wedges, sliced onions, and mint chutney, and it can also be used as the base for dishes like chicken tikka masala.

Tandoori Chicken Legs Marinated overnight in creamy yogurt, fresh lemon juice, and a bold blend of spices—ginger, garlic, cumin, coriander, paprika, and a hint of smoky chili—these chicken legs are roasted in a hot tandoor until beautifully charred at the edges and tender inside. The vibrant red hue, aromatic spice, and subtle smokiness create a juicy, flavorful dish served with fresh lime wedges and cooling mint chutney.

Mint raita is a cool, refreshing Indian yogurt–based side dish made with fresh mint leaves, curd (yogurt), and mild seasonings. It has a creamy texture and a bright, herbal flavor that balances spicy foods. Typically, the mint is blended with green chilies, cumin, salt, and sometimes coriander leaves, then mixed into whisked yogurt. Some variations include finely chopped onions, cucumbers, or boondi for extra texture. Mint raita is commonly served with biryani, pulao, parathas, kebabs, and other rich or spicy dishes to add freshness and soothe the palate.

Plain Greek yogurt is a thick, creamy yogurt made by straining regular yogurt to remove most of its liquid whey. This process gives it a richer texture, higher protein content, and a tangier flavor than traditional yogurt. It typically contains no added sugar or flavorings, making it a versatile ingredient. Plain Greek yogurt can be enjoyed on its own, mixed with fruits or honey, or used as a substitute for sour cream in cooking and baking.

Cola Classic