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Thin and crispy crepe from South Indian cuisine made form fermented lentil and rice batter.

Thin and crispy crepe made from fermented rice and lentil batter, filled with a spiced boiled potatoes seasoned with mustard seeds, curry leaves, turmeric, onions, green chilies,ginger and sometimes peas.

Thin and crispy crepe made from fermented lentil and rice batter. Crepe is filled with a special spicy red chutney made from red chilies, garlic, and other spices.

Thin and crispy crepe made from fermented rice and lentil batter, first spread with a special spicy red chutney made from red chilies, garlic and other spices and then filled with spiced boiled potatoes seasoned with mustard seeds, curry leaves, turmeric, onions, green chilies,ginger and sometimes peas.

Smaller and thicker Dosa made from fermented lentil and rice batter.

Thin and crispy crepe made from fermented lentil and rice batter. Crepe is roasted or fried in ghee.

Thin and crispy crepe made from fermented lentil and rice batter. Crepe is roasted or fried in ghee and filled with spiced boiled potatoes seasoned with mustard seeds, curry leaves, turmeric, onions, green chilies,ginger and sometimes peas.

Thin and crispy crepe made from fermented rice and lentil batter, with a layer of cooked egg on one side, adding extra protein and flavor to the dish then filled with spiced boiled potatoes seasoned with mustard seeds, curry leaves, turmeric, onions, green chilies,ginger and sometimes peas.

Dosa is cooked with a layer of Paneer on one side with onions, chilli and tomato.

Plain dosa is cooked with a layer of special sauce and then layered with cheese and vegetables.

Steamed savory, fluffy and soft rice cakes made from fermented rice and lentils batter.

Spicy and flaky pastry filled with/without boiled egg and finely chopped fried onions, green chilies, curry leaves, and spices such as salt and pepper, chopped curry leaves, ginger, garlic, and various masalas (spice blends).

Made from ripe plantains (bananas) coated in a batter made of all-purpose flour (maida) and rice flour and deep-fried until golden brown and crispy.

Made from a mixture of soaked ground chana dal (split chickpeas), onions, green chilies, ginger and curry leaves. This mixture is seasoned with spices like turmeric, cumin seeds, and black pepper before being shaped into small patties and deep-fried until golden brown and crispy.

Made from black lentil (urad dal), shaped in to a donuts and deep-fried to golden brown color, resulting in a crispy exterior and a soft, fluffy interior. The batter is seasoned with ingredients like finely chopped onions, green chilies, ginger, curry leaves, black pepper, asafoetida (hing) and sometimes cumin seeds.

Made from a mixture of chopped onions, green chilies, curry leaves, ginger and a batter made from chickpea flour and all purpose flour. The mixture is seasoned with spices like turmeric, chili powder and salt before being shaped into small patties and deep-fried until golden brown and crispy.

Made from a mixture of green lentil, sugar, coconut and spices like cardamom, shaped into balls and coated in a batter made of all-purpose flour (maida) and rice flour and deep-fried until golden

Made from boiled eggs, dipped in a batter made from chickpea flour (besan), rice flour, salt, turmeric powder and chili powder. Eggs are coated evenly with the batter and then deep-fried until they turn golden brown and crispy.

Made of a mixture of minced meat, vegetables, or legumes, seasoned with herbs and spices, formed into patties or croquettes, coated in breadcrumbs and egg and then fried until golden brown and crispy.

Made from non spicy chilies, dipped in a batter made from chickpea flour (besan), rice flour, salt, turmeric powder and chili powder. Chilies are coated evenly with the batter and then deep-fried until they turn golden brown and crispy.

Made from a mixture of cauliflower coated with a mixture of chickpea flour, rice flour, spices such as turmeric, chili powder and curry leaves and then deep-fried until they turn golden brown and crispy.

Roti or soft Indian wheat flatbread wrap with spiced chicken, vegetables and sprouts

Roti or soft Indian wheat flatbread wrap with spiced egg, vegetables, cheese and sprouts

Roti or soft Indian wheat flatbread wrap with Indian spiced vegetables, sprouts and sauces.

Tea with a blend of aromatic spices herbs and milk resulting in a flavorful and fragrant drink.

Tea leaves are brewed with water and infused with a blend of spices such as cinnamon, cloves, cardamom and sometimes ginger. Adds lemon juice, sugar or jagiri and mint leaves to balance the flavors.

Coffee made from pouring hot water over ground coffee beans contained in a filter. As the water passes through the coffee grounds, it extracts flavor, oils, and caffeine, resulting in a brewed coffee beverage that is typically less intense than espresso but still flavorful.

Its called Indian sarsaparilla syrup or Indian root beer. A syrup is made from boiling the root with sugar. Its then mixed with chilled water and sometimes a squeeze of lemon juice for added flavor.

Made by adding boiled milk with nannari syrup which is prepared by boiling the Indian sarsaparilla with sugar.

Made by soaking flattened rice (aval or poha) in milk, along with sugar and optionally flavored with cardamom, nuts like almonds, cashews, or pistachios are added to enhance the flavor and nutritional value.

Made by adding a few tablespoons of rose syrup, sugar and cold milk.

Made by mixing fresh buttermilk with water and add a mixture of spices such as roasted cumin powder, salt, ground black pepper chopped green chilies, ginger and curry leaves.