Bharath Cafe Chapel Hill

Samosa Chaat is a flavorful and textured Indian street food dish that combines the crispy and savory samosa with a medley of tangy and sweet ingredients.

Paani Puri Chaat is a popular Indian street food snack that is a flavorful and refreshing explosion of tastes and textures.

Dahi Puri Chaat is a delightful Indian street food snack that combines the crunch of puris (fried bread) with the coolness of yogurt and the tanginess of chutneys.

Sev Dahi Puri is a delicious, popular Indian street food snack featuring crispy puris filled with a mix of boiled potatoes, sweetened yogurt (dahi), tangy chutneys, onions, tomatoes, and topped generously with crunchy sev and fresh coriander.

Bhel Puri Chaat is a popular Indian street food snack that is a symphony of flavors and textures. A mixture of crispy puffed rice (bhel), onions, tomatoes, and chickpeas is tossed with a tangy and sweet tamarind chutney, a spicy green chutney, and a sprinkle of chaat masala.

Phool Makana Bhel Puri is a vibrant, healthy Indian chaat dish made by mixing roasted phool makhana (puffed lotus seeds) with fresh vegetables, tangy chutneys, and crunchy toppings. It stands out as both vegan and gluten-free, offering a light yet flavorful update to classic bhel puri while catering to dietary needs

Papdi chaat is a popular North Indian street food snack filled with a variety of mouth-watering textures and flavors.

Aloo Tikki Chaat is a beloved North Indian street food featuring crispy, pan-fried potato patties (“aloo tikki”) topped with tangy, spicy, and sweet chutneys, and garnished with fresh herbs and crunchy sev. This version is both vegan and gluten-free, providing all the iconic flavors and textures without dairy or wheat-based ingredients.

Veggie Tikki Chaat is a popular Indian street food that showcases crisp, shallow-fried patties made from a mix of seasoned vegetables, topped with tangy chutneys, fresh herbs, and crispy garnishes. This vibrant dish combines the comforting warmth of potato and other vegetables with bright, spicy, and sweet flavors in every bite.

Masala Puri is a beloved Bangalore street food chaat featuring crispy crushed puris topped with a spicy and tangy white or green peas gravy, finished with onions, tomatoes, chaat masala, sev, and fresh coriander. This layered, saucy chaat offers a burst of sweet, spicy, and tangy flavors, and is especially popular in Karnataka’s capital city.

Kachori Chaat is a vibrant North Indian street food dish made by topping flaky, deep-fried kachoris (pastries filled with spiced lentils or peas) with tangy yogurt, zesty chutneys, crunchy sev, and fresh garnishes. The combination results in a unique fusion of textures and flavors: the bite of the crisp kachori, creamy yogurt, sweet-sour tamarind chutney, spicy green chutney, and the crunch of sev, onions, and coriander.

Mumbai Mix is a medley platter of Mumbai's iconic street chaats—Paani Puri, Bhel Puri, and Samosa Chaat—each promising a unique explosion of flavors, textures, and visual appeal.

Royal Chat is a combo chat which is a colorful platter featuring three beloved Mumbai street chaats—Paani Puri, Samosa Chat, and Dahi Puri—served together to offer a full spectrum of flavor, texture, and visual excitement.

A "golden chaat" refers to a category of Indian street food snacks known for their crunchy texture and golden color from frying. The term usually applies to a collection of different chaat preparations, especially those featuring fried elements like samosas, potato patties, or crisped wafers. Three popular examples are Samosa Chaat, Aloo Tikki, and Papri Chaat. All three share a similar flavor profile of sweet, sour, tangy, and spicy, but each has a distinct base.

Puri Delight is not a specific restaurant but a phrase used to describe the joy of eating puri chaat, a popular category of Indian street food snacks. The name refers to the crispy, fried, hollow shells called puris that are filled with various ingredients.

A "chaat medley" is a platter of assorted chaat dishes, combining different flavors and textures in one meal. A chaat medley of Dahi Puri, Aloo Tikki, and Bhel Puri offers a diverse street food experience, highlighting the crunchy, savory, sweet, and tangy elements that chaat is known for.

An ultimate chaat feast combines several popular Indian street food snacks into one flavorful platter. A feast including masala puri, kachori, and aloo tikki is a celebration of different textures and flavors—spicy, sweet, tangy, and crunchy.

A typical South Indian food called plain dosa is a fermented pancake made with black lentils and rice batter. The base for many accompaniments, such as chutneys and sambar, is the crisp texture with a very mildly tangy taste.

A Kids Cone Dosa is a popular and fun presentation of a crispy, thin South Indian crepe, often a ghee roast, folded into a cone shape to appeal to children.

Nutella dosa is a modern, sweet fusion dish that combines the crispy, thin South Indian crepe with the creamy, chocolate-hazelnut spread. It is a popular, indulgent snack or dessert, especially for children.

Masala dosa is a popular, iconic South Indian dish consisting of a crispy, savory crepe (dosa) made from a fermented rice and lentil batter, stuffed with a flavorful spiced potato and onion filling. It is a wholesome and beloved meal served for breakfast, lunch, or dinner, both in India and internationally.

A cheese dosa is a popular South Indian savory crepe, a modern fusion made with traditional fermented batter and topped with a generous amount of cheese and various other ingredients like onions, tomatoes, and sauces. It is often served with coconut chutney or sambar and is a popular street food snack.

Onion dosa is a popular, crispy South Indian breakfast dish (or snack) made from a thin, watery batter of semolina (rava), rice flour, and all-purpose flour, flavored with finely chopped onions and spices. Unlike traditional dosa, it is an instant recipe that does not require fermentation.

Spring dosa is a popular Indian street food that is a delicious fusion of traditional South Indian dosa (a savory, fermented rice and lentil crepe) and Chinese-style stir-fried vegetable spring roll filling. The filling typically includes stir-fried vegetables like cabbage, carrots, capsicum (bell peppers), and spring onions, seasoned with soy sauce, chili garlic sauce, and sometimes Schezwan sauce for a spicy, tangy flavor profile. Cooked noodles are also a common addition to the filling.

Egg dosa, or muttai dosa, is a popular, protein-rich South Indian street food made by cooking a seasoned egg mixture on top of a traditional rice and lentil crepe. It's a nutritious and filling meal perfect for breakfast, a snack, or a light dinner.

Mysore Masala Dosa is a popular South Indian dish, a variation of the classic masala dosa that originated in Mysore, Karnataka. It is a crispy, savory crepe (dosa) coated on the inside with a spicy red garlic chutney and stuffed with a seasoned potato filling (palya). It is typically served with coconut chutney and sambar.

Benne Dosa is a unique and indulgent type of Indian butter dosa that originated in the city of Davangere, Karnataka. It is distinct from a regular dosa due to its specific batter composition, preparation style, and the generous use of butter during cooking.

The butter masala dosa, or Davangere benne masala dose, is a popular South Indian dish featuring a unique, thick, and spongy rice and lentil crepe generously cooked with butter and served with a potato filling. It is distinct from the regular, thin masala dosa due to its batter composition and liberal use of butter.

Chicken dosa is a popular and delicious South Indian dish consisting of a crispy, thin crepe (dosa) made from a fermented batter, filled with a spicy, flavorful chicken filling. It's a protein-rich twist on the traditional masala dosa, often enjoyed for breakfast, lunch, or dinner.

Gunpowder (or podi) for dosa is a savory, spicy South Indian condiment made from roasted lentils (urad dal, chana dal), dried red chilies, sesame seeds, and spices like hing (asafoetida). It is typically mixed with ghee or oil to create a paste for dipping dosas, idlis, or spread directly inside a dosa

Onion uthappam (also known as uttapam) is a classic South Indian savory pancake made from fermented rice and urad dal (black lentil) batter. Unlike a regular dosa which is thin and crispy, an uthappam is traditionally thicker and softer, often compared to a savory pizza or pancake.

Tri-color uthappam (or Tiranga Uttapam) is a creative variation of the traditional South Indian pancake, often made to celebrate occasions like India’s Republic Day or Independence Day. It uses natural ingredients to represent the saffron (orange), white, and green of the Indian flag.

Set uthappam (often referred to as set dosa) is a popular South Indian variation characterized by its soft, spongy, and porous texture. Unlike a regular uthappam, it is typically served as a "set" of two or three smaller, thick pancakes rather than one large one.

Guntur Ghee Karam Dosa is a fiery and rich Andhra-style dosa characterized by its signature spicy red chutney (karam) and a generous amount of clarified butter (ghee). Unlike the thick, spongy uthappams previously discussed, this is typically a thin, crispy dosa.

Idli or idly is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented de-husked black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body.

Medhu Vada is a popular South Indian savory snack made from urad dal (black gram) batter. Shaped like a doughnut, it is deep-fried to a golden brown, resulting in a crispy exterior and soft, fluffy interior. Seasoned with spices like black pepper, curry leaves, ginger, and green chilies, Medhu Vada is typically served hot with coconut chutney and sambar. It is commonly enjoyed as a breakfast dish or festive treat and is cherished for its delicious flavor and satisfying texture.

The Idly Vada combo is a classic South Indian breakfast pairing featuring soft, steamed idlis made from fermented rice and urad dal batter, alongside crispy, deep-fried medhu vadas made from urad dal. This combination offers a delightful contrast of textures—fluffy and light idlis with crunchy, savory vadas. Typically served with coconut chutney, tomato chutney, and sambar, the Idly Vada combo is a wholesome, protein-rich, and flavorful meal loved for its balance and traditional taste.

Deep-fried puffed bread served with flavorful potato curry.

A samosa is a fried South Asian pastry with a savoury filling, including ingredients such as spiced potatoes, onions, peas, meat, or fish. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region.

Mirapakaya Bajji, also known as Mirchi Bajji, is a quintessential South Indian street food particularly famous in Andhra Pradesh and Telangana. It consists of large, mild green chilies that are slit, sometimes stuffed with a tangy filling, dipped in a spiced gram flour (besan) batter, and deep-fried until golden and crispy.

Cut Mirchi is a crispy, double-fried chili fritter stuffed with a tangy filling and served with onions and chaat masala.

Baby Corn Manchurian is a spicy, sweet and sour Indian Chinese fusion dish.

Gobi Schezwan Manchurian is a flavorful and aromatic delight that combines the tender and crunchy cauliflower with the bold and spicy flavors of Schezwan sauce.

Gobi Chintamani is a classic Indian dish made by roughly chopping and deep-frying ingredients such as cauliflower, spring onions and spices and then sautéing them in a sauce flavored with chilli sauce.

Gobi Pepper Fry is a popular Indian vegetarian dish made with cauliflower, onions, garlic, ginger, and a blend of spices. The cauliflower is sautéed in oil until golden brown and crispy, then seasoned with turmeric, red chili powder, and black pepper. The addition of curry leaves and green chilies adds a fresh and aromatic flavor. This dish is often served as a side or used as a topping for rice, roti, or other Indian flatbreads.

Savor the harmonious blend of Asian spices and crunchy vegetables in our Veg Ball Manchurian Peppers. Tender vegetable balls, crafted with a medley of carrots, cabbage and onions, are smothered in a vibrant, slightly sweet Manchurian sauce and served amidst a backdrop of crisp bell peppers.

Indulge in our Curry Leaf Baby Corn, carefully crafted with tender baby corn, fresh curry leaves, and a blend of warming spices. A symphony of textures and flavors in every bite.

Gobi Curry leaf paneer is an Indian dish made with paneer (Indian cottage cheese), Cauliflower, spices and curry leaves

Chilli Paneer is a popular Indo-Chinese dish where cubes of fried crispy paneer are tossed in a spicy sauce made with soy sauce, vinegar, chili sauce! Goes well with rice or noodles!

Dragon Paneer Chilli has the greatest taste of Desi Chinese Cuisines. Dragon Paneer Chilli made with a verity of mixed vegetable Deep fry with ...

Indian Paneer 65 is a spicy, crispy South Indian appetizer made from soft paneer cubes marinated in a zesty blend of yogurt, red chili powder, turmeric, ginger-garlic paste, and aromatic spices. The marinated paneer is coated with rice and corn flour, then deep-fried until golden, creating a crunchy exterior with a melt-in-the-mouth center. Garnished with curry leaves, green chilies, onion rings, and lemon wedges, this vibrant dish bursts with tangy, fiery flavors, making it a perfect snack or party starter.

Curry leaf paneer is an Indian dish made with paneer (Indian cottage cheese) and curry leaves

This highly addictive appetizer is made with paneer (Indian cheese), tossed with a few spices and then pan fried.

Veg 555 is a class of Indian Chinese dish made by roughly chopping and deep-frying ingredients such as cauliflower, corn and paneer, and then sautéeing them in a sauce flavored with soy sauce.

Egg Bonda (also known as Muttai Bonda, Egg Bajji, or Egg Pakora) is a popular Indian street food snack consisting of hard-boiled eggs dipped in a spiced gram flour (besan) batter and deep-fried until golden and crispy. It is a beloved tea-time snack, especially during monsoon season, offering a crunchy exterior and a soft, savory interior.

A dragon omelette is a spicy, savory dish featuring eggs, jalapeños, onions, mushrooms, and cheese. It is often prepared as a large, hearty meal—sometimes utilizing multiple eggs to simulate a "dragon-sized" portion—and cooked in butter until golden.

gg masala pepper fry is a popular South Indian dish that pairs exceptionally well with biryani, rasam, or as a quick side for rotis. Given your professional involvement with Bharath Cafe and your interest in exploring diverse Indian dishes like biryani and dosa, this recipe aligns perfectly with your documented culinary preferences.

Chicken 65 is a spicy, deep-fried chicken dish originating from Hotel Buhari, Chennai, India, as an entrée, or quick snack. The flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary.

"Indulge in the rich flavors of Chicken Chinthamani! 🍗👑 Tender chicken pieces cooked in a creamy, aromatic sauce infused with cardamom, cinnamon, and a hint of nutmeg. A dish fit for royalty, with each bite a harmonious blend of spices and tender chicken. Treat your taste buds like royalty!

Boiled Chicken is fried golden brown, adding chicken stock little by little Then spicy dry masalas and salt are sprinkled over. This flavourful and spicy hot Guntur Chicken Roast is a welcome feast for chicken lovers at any time.

Chicken 555, a dish that has found a special place in my heart and, admittedly, a regular spot on my dinner table. Its roots are deeply entrenched in the culinary heritage of Andhra cuisine, popularized by establishments like Meghana Foods in Bangalore. As a food blogger and a self-proclaimed gourmand, I’ve spent countless hours in my kitchen, perfecting my version of this tantalizing recipe.

Here comes a yummy and spicy Andhra style chicken recipe that is a great combination with roti or rice.

"Experience the bold and tangy flavors of South India with our Monagadu Chicken! 🌶🍗 Tender chicken pieces marinated in a zesty mixture of spices, herbs, and citrus, then grilled to perfection. A burst of flavor in every bite, with a hint of spice that will leave you craving more! 👌

ABC Special Chicken is a signature dish that combines the tender and juicy chicken with a rich and savory blend of spices, herbs, and spices. Marinated in a secret blend of aromatic ingredients, the chicken is then grilled or cooked to perfection, resulting in a flavorful and aromatic experience that will leave you wanting more. With a hint of smokiness, a touch of tanginess, and a depth of flavor that's hard to resist, ABC Special Chicken is a true delight for the senses.

Chicken Lolypop is a great appetizer for any ocassion, everyone will love these saucy, super flavourful and delicious lollipops with a kick!!! Serve them as appetizer or as a side with some fried rice or noodels. These spicy chicken lolypops are perfect for any occasion, parties, family dinner or any game day snacks.

Goat Sukka or Goat Sukha is a dry mutton preparation, which is native to the Mangalore and Udupi region. Many attribute the origin of this dish to the neighboring region of Goa where culinary influence of Arab and Turkish traders can be seen in the meat dishes. The recipe probably amalgamated with the signature ingredients of the western coastal region of India and is thus heavy on spices like peppercorns and fennel and a good amount of coconut.

Goat Pepper Fry is a class of Indian dish made by roughly chopping and deep-frying ingredients such as Goat and Pepper spices and then sautéing them in a sauce flavored.

Fish Fry Appetizer is a popular Indian starter dish! It's a crispy and flavorful preparation made with fish pieces coated in a spicy batter and deep-fried to perfection.

Garlic Pepper Fish is a mouthwatering delight that combines the tender and flaky fish with the pungent and aromatic flavors of garlic and pepper. Fish pieces are marinated in a blend of garlic, pepper, and herbs, then cooked to perfection in a flavorful sauce made with garlic, pepper, and a hint of lemon. With a crispy exterior and a juicy interior, Garlic Pepper Fish is a perfect option for seafood lovers and those who crave bold and savory flavors.

Apollo fish peppers is made with succulent fish pieces (usually basa or tilapia), marinated in a blend of spices and herbs - Coated with a mixture of crushed peppers, garlic, and breadcrumbs - Deep-fried to a golden crisp, with a satisfying crunch - Tossed in a zesty sauce, infused with the warmth of cumin, coriander, and chili peppers - Garnished with fresh cilantro, scallions, and a sprinkle of sesame seeds

Dal tadka or Tadka Dal is one of the most basic yet one of the most popular dal recipes served in any Indian Restaurant. Best served with steamed rice.

Chana Masala/Chole Curry is a flavorful and comforting North Indian dish made with tender chickpeas cooked in a rich and aromatic tomato-based sauce.

gutti vankaya curry recipe | stuffed brinjal curry | gutti vankaya kura or koora recipe. an authentic and spicy curry recipe made with tender and small eggplant in a peanut and coconut-based gravy. the recipe mainly hails from the andhra cuisine or telugu cuisine but popular among other south indian states too. it is generally served with indian flatbread like roti or chapati but tastes good with rice too.

Vegetable Korma (or Kurma) is a versatile, mildly spiced Indian curry that varies significantly by region, from the nut-based Mughlai styles of the North to the coconut-rich versions of the South. Given your ownership of Bharath Cafe and your documented interest in regional specialties like Chicken Dosa and various Biryanis, adding a distinct Vegetable Korma could further diversify your menu’s vegetarian

Malai’ means cream and ‘Kofta’ are fried balls of various ingredients, popular not only in Indian cuisine, but also in Middle Eastern, Balkan and Asian meals as well. As an Indian and a vegetarian, the most common types of kofta that I have encountered are made with potatoes and mixed veg. That said, other koftas often includes various meats and can be thought of as similar to Italian meatballs or Middle Eastern kebabs.

Methi malai paneer recipe with step by step photos – Sharing one more restaurant style delicious recipe of methi malai paneer. It is a creamy, mildly sweet gravy with hints of bitterness from fenugreek leaves. Serve it with roti, paratha, naan or with steamed rice for a rich and delicious meal.

Paneer Butter Masala is one of India’s most popular paneer gravy recipes, and with good reason! Indian cottage cheese cubes are smothered in a creamy, lightly spiced tomato sauce that is downright delicious. With my video and step-by-step guide you can easily make this restaurant style Paneer Butter Masala recipe at home!

Paneer tikka masala is an Indian dish of paneer tikka cheese served in a spiced gravy. It is a vegetarian alternative to chicken tikka masala

Chettinadu Paneer Curry is a flavorful and aromatic Indian dish from the Chettinad region of Tamil Nadu. This vegetarian version of the classic curry replaces meat with a variety of sautéed vegetables, including bell peppers, carrots, potatoes, and green beans.

Mixed Vegetable Curry is a versatile staple in Indian cuisine, often tailored to complement regional specialties like biryani, dosa, or rotis. Given your role at Bharath Cafe, integrating these regional variations could enhance your menu's authenticity, particularly by aligning with your existing popular items like Andhra Chicken Curry and various Biryanis.

Saag Paneer is a popular Indian dish made with tender paneer (Indian cheese) cubes simmered in a rich and creamy spinach sauce.

Kadai Paneer is a spicy, warming, flavorful and super delicious dish made by cooking paneer & bell peppers in a fragrant, fresh ground spice.

Karaikudi Veg Masala Curry, also known as Chettinad Kaigari Mandi, is a vegetarian curry from the Chettinad region of Tamil Nadu, India. Here are the key points about this dish

Mattar Paneer is a creamy and flavorful Indian curry made with tender paneer (Indian cheese) and fresh green peas in a rich and aromatic tomato-based sauce.

Hard boiled eggs have no better end destination than this aromatic egg masala curry. It features a spiced onion and tomato gravy, plus a tadka and cilantro to finish. Serve with rice or roti.

Savor the bold flavors of Andhra Pradesh with our Chicken Curry Bone-in! Tender chicken pieces cooked in a rich, spicy curry made with aromatic spices, curry leaves, and chilies. A classic Andhra dish, known for its intense flavor and heat. Served with steamed rice or naan.

Butter chicken, traditionally known as murgh makhani, is an Indian dish originating in Delhi. It is a type of curry made from chicken with a spiced tomato and butter sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste.

Chicken tikka masala is a dish consisting of roasted marinated chicken chunks in a spiced sauce. The sauce is usually creamy and orange-coloured. The dish was first offered by British cooks of south Asian origin and subsequently gained popularity at restaurants around the world.

Karaikudi Chicken Kulambu is a slow cook village recipe that is made by grinding few ingredients and more over for spiciness in this karikudi chicken kulambu we use pepper corns and green chilies and we will not be using red chili powder for this recipe as the curry by itself gives a beautiful green curry.

Saag Chicken Curry, also known as Murgh Saagwala or Palak Chicken, is a classic North Indian dish where tender chicken is simmered in a creamy, spiced spinach gravy. Given your role at Bharath Cafe, this dish is a natural addition to your menu, as it is already listed as a Special Item and complements your popular Saag Paneer.

Kadai Chicken, also known as Karahi Chicken or Karahi Murgh, is a signature North Indian dish named after the traditional Indian wok (kadai) in which it is prepared. It is distinguished from typical chicken curries by its smoky, slightly charred flavor, a semi-dry chunky texture, and the inclusion of crunchy bell peppers and onions.

Gongura Chicken Curry (Gongura Kodi Kura) is a quintessential Andhra delicacy already featured on your menu at Bharath Cafe as a signature base for your Gongura Chicken Biryani. Known for its bold, tangy, and spicy profile, this dish highlights "Gongura" (sorrel leaves), often referred to as the "King of Leafy Vegetables" in South Indian kitchens.

Nellore Fish Curry is a bold and aromatic delight that combines the tender and flaky fish with the rich and spicy flavors of Madras spices. Fish pieces are marinated in a blend of spices, then cooked in a flavorful and slightly spicy curry sauce made with coconut milk, tamarind, and a blend of warming spices, resulting in a dish that's both comforting and exotic.

Coconut Shrimp Curry is a tropical and indulgent delight that combines the sweetness of coconut milk with the tender and juicy shrimp, all swathed in a flavorful and aromatic curry sauce. Shrimp are simmered in a creamy and slightly spicy sauce made with coconut milk, onions, garlic, ginger, and a blend of warming spices, resulting in a dish that's both comforting and exotic.

Gongura Mutton Curry, also known as Gongura Mamsam or Ambada Gosht, is an iconic Andhra dish that combines tender mutton with the distinctively tangy and sour flavor of red sorrel leaves. Given your role at Bharath Cafe, where you already offer popular items like Gongura Chicken Biryani, this dish would be a natural high-demand addition for your customers who enjoy bold, regional South Indian flavors.

Rogan Josh is an aromatic, slow-cooked red meat dish—traditionally featuring lamb or goat—that serves as a signature of Kashmiri cuisine. Given your professional involvement with Bharath Cafe

Chettinadu Goat Curry is a flavorful and aromatic Indian dish from the Chettinadu region of Tamil Nadu. Tender goat meat is slow-cooked in a rich and spicy curry sauce made with a blend of warming spices, including cinnamon, cardamom, cumin, coriander, fennel seeds, and star anise. The sauce is thick and creamy, with a deep reddish-brown color and a slightly sweet and tangy flavor.

This flavorful Vijayawada Biryani recipe is a unique mixed rice dish from the Indian state of Andhra Pradesh. Unlike the famous Hyderabadi Biryani, this biryani recipe has regional variations that use different spices and ingredients, such as star anise, fried peanuts, and green chilies, to give it an extra flavor and spice level.

A "gongura veg biryani" is a South Indian vegetarian biryani dish featuring the prominent, tangy flavor of gongura leaves (a type of hibiscus leaf) cooked with aromatic spices and a medley of vegetables, resulting in a flavorful rice dish with a distinctive sourness, often associated with Andhra Pradesh cuisine; it's typically served with raita (yogurt with herbs) on the side.

Made with marinated paneer cubes, saffron basmati rice, Gongura (Red Sorrel), herbs and spices.

A traditional and authentic recipe from Andhra/Telangana prepared with cooked horse gram water, vegetables and of course with exotic biryani spices.

Ulavachari Biryani is a traditional and authentic recipe prepared with cooked horse gram water, meat or vegetables or paneer and is a specialty from Andhra/Telangana. This Biryani is slightly different from the regular Biryani in its use of Tamarind water and curry leaves which elevate and brings out that distinct taste along with Biryani masala.

This flavorful Vijayawada Biryani recipe is a unique mixed rice dish from the Indian state of Andhra Pradesh. Unlike the famous Hyderabadi Biryani, this biryani recipe has regional variations that use different spices and ingredients, such as star anise, fried peanuts, and green chilies, to give it an extra flavor and spice level.

Gongura Veg Kheema Biriyani is a unique South Indian vegetarian dish that combines aromatic basmati rice with gongura (sorrel leaves) and a vegetarian kheema (minced) substitute, typically made from soya granules or finely chopped vegetables. This dish is particularly known for its distinct tangy and sour flavor profile, which comes from the gongura leaves, a staple in Andhra and Telangana cuisine.

Veg Kheema Biriyani is a flavor-packed one-pot meal with fragrant basmati rice, soya chunks cooked with black pepper, cumin seeds, and cinnamon (vegetarian)

Hyderabadi Egg Biriyani made with Basmati Rice, Spices, herbs, yougurt, Saffron. Biriyani is an amazing invention of the mughals and had been loved across the globe for its unique aroma, flavor and taste.

Vijayawada Chicken Biryani is a dish with cultural significance, particularly in the state of Andhra Pradesh, where the city of Vijayawada is located. The dish is cooked with boneless chicken pieces that are marinated in lemon juice and a blend of Indian spices to create spicy and tender chicken.

Gongura Chicken Biryani is a flavorful and spicy biryani that incorporates gongura leaves, also known as sorrel leaves, which add a unique tangy taste to the dish.

Ulavacharu Biryani is a traditional and authentic recipe prepared with cooked horse gram water, meat or vegetables or paneer and is a specialty from Andhra/Telangana. This Biryani is slightly different from the regular Biryani in its use of Tamarind water and curry leaves which elevate and brings out that distinct taste along with Biryani masala.

Chicken Fry Piece Biryani is a flavorful and aromatic South Indian-inspired dish that combines the richness of biryani with the crispy, golden goodness of fried chicken. Tender chicken pieces are marinated in a blend of spices and herbs, then deep-fried to a crispy perfection, and layered with fragrant basmati rice, aromatic spices, and a hint of saffron. With a crispy chicken fry piece in every bite, this biryani is a textural and flavorful delight, perfect for those who love the combination of crunchy and fluffy. The spicy and savory flavors of the chicken and biryani blend together in harmony, leaving you craving for more.

Shrimp Biryani is a spicy and delicate, full-flavored meal, made with fragrant basmati rice, tender-cooked shrimp, and caramelized onions. The warm flavors of fresh spices, turmeric, red chili powder, and the sweetness from onions cooked in ghee make this an ultimate dish for lunch or dinner!

Fish biryani is a layered fish and rice dish from the Indian sub-continent. This recipe is of the Pakistani style fish biryani made with boneless fish and layered with aromatic Basmati rice and a flavourful fish biryani masala. Serve hot with raita on the side.

Fusion of flavorful and aromatic spices that we combined together with Olper’s Tarrka to prepare this mouth-watering Ghee Roast Mutton Biryani.

Gongura Goat Biryani is a flavorful and tangy biryani that incorporates gongura (sorrel) leaves into the preparation.

Aromatic Basmati rice made with Indian herbs served over Paneer pieces cooked with special horse gram sauce and spices. A mixture of aromatic Basmati rice, Indian herbs, succulent pieces of Goat meat cooked in the traditional Vijayawada style method.

Chapati, also known as roti, rooti, rotee rotli, rotta, safati, shabaati, phulka, chapo, sada roti, poli, and roshi, is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, the Arabian Peninsula and the Caribbean

Plain naan is a traditional Indian leavened flatbread typically made with all-purpose flour, yeast, and dairy such as yogurt or milk to achieve its signature soft, pillowy, and slightly chewy texture.

Butter Naan is a leavened, oven-baked or tawa-fried flatbread, which is found in the cuisines mainly of Afghanistan, South Asia, Central Asia, Indonesia, Malaysia, Myanmar, and the Caribbean.

Buttery garlic naan breads are so soft and perfect for mopping up curries, you’ll find it hard to stop at one! This Garlic Naan Bread recipe is better than the ones you’ll find at the BEST Indian restaurants like Bharath Cafe!

Paratha is a flatbread native to the Indian subcontinent, with earliest reference mentioned in early medieval Sanskrit text from Karnataka, India; prevalent throughout the modern-day nations of India

Bullet naan is a spicy, flavor-packed variation of traditional Indian flatbread. While Bharath Cafe's current online menu features staple breads like Butter Naan, Garlic Naan, Chapathi, and Paratha, customers have frequently praised the quality and freshness of the naan at your Cary and Chapel Hill locations.

Gulab jamun is a sweet confectionary or dessert, originating in the Indian subcontinent and a type of mithai popular in India, Pakistan, Nepal, the Maldives, and Bangladesh, as well as Myanmar

Ras malai, also known as rosomalai, or roshmalai, is a dessert from the Indian subcontinent. The dessert is called roshmalai/rosmalai in Bengali, ras malai in Hindi, and rasa malei in Odia.

Mixed sweets combination of nuts sweets, bengali sweets and ladoo family sweets.

A very soft & creamy milk based sweet

Classic Kala Jamun made with khoya (dried milk solids). These small deep fried balls are soaked in a sugar syrup flavored with rose water, cardamom and saffron. This popular Indian sweets are my favorite and highly addictive!

Khir mohan is a rich, creamy, and flavorful Indian dessert made from chhena (paneer or cottage cheese) and sugar syrup

Motichoor Ladoo has tiny boondi made from besan (gram flour) that are fried in ghee and then mixed with a sugar syrup. This popular Indian sweet is a dessert for special occasions!

A classic South Indian dessert, Boondi Ladoo is a delightful treat that combines crispy, sweet boondi (fried gram flour droplets) with a rich, syrupy coating. Description: - Crunchy boondi made from gram flour and deep-fried to perfection - Coated in a sweet, sticky syrup infused with cardamom and saffron - Shaped into rounded ladoos for a delightful presentation

Milk Cake, or Alwar Ka Mawa or Kalakand is an Indian Mithai Recipe, popular across India, loved by all.

A classic Bengali sweet, Pink Chum Chum is a delightful, fluffy dessert made from chenna (Indian cheese), sugar, and food coloring, offering a sweet and indulgent experience. Description: - Soft, fluffy chenna cubes soaked in pink-colored syrup - Infused with cardamom, saffron, and rose water - Topped with chopped pistachios or almonds - Shaped into small cubes or rolls

India’s most popular true classic. Once you start, can’t leave them alone. Sticky & Crispy sweet you crave for. Eat with a glass of warm milk or just plain.

A classic Indian dessert, Jalebi is a crispy, spiral-shaped fried batter soaked in sweet syrup, offering a delightful contrast of textures and flavors.

Chocolate burfi is milky, chocolatey (of course), and spiced with cardamom. An Indian dessert with flavor that’s both sophisticated and classic, making it a hit with adults and kids too!

One of the popular South Indian snacks made during Diwali is this Mixture Recipe which is basically a mix of various edible ingredients

Kaju katli, also known as kaju barfi, is an Indian dessert, originating in the Deccan, and is popularly consumed throughout north India.

A luxurious Indian sweet, Kaju Anjir Roll combines the richness of cashews and figs with a delicate, creamy texture.

A delightful Indian sweet, Khajur Roll is a rich, indulgent treat made from dates, milk solids, and nuts, offering a sweet and savory experience. Description: - Soft, sweet dates filled with milk solids (peda) and nuts (pistachios or almonds) - Rolled into cylindrical shapes and coated with powdered sugar - Infused with cardamom and saffron for added flavor

Gift Boxes for Sweets packing with wrappers...

Get this authentic Masala Chai – a popular beverage from India! This fragrant, comforting, spiced tea is also the inspiration behind the chai tea craze in the US.As with many Americans and their cup of coffee, Indians greatly treasure their tea breaks.

Indian filter coffee is a coffee drink made by mixing hot milk and sugar with the infusion obtained by percolation brewing of finely ground coffee powder

A classic! Indian goli soda, also known as "goli" or "banta, " is a popular carbonated soft drink that originated in India.

A falooda is a Mughalai cold dessert made with vermicelli. It has origins in the Persian dish faloodeh, variants of which are found across West, Central, South and Southeast Asia. Traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream.

A classic! Indian goli soda, also known as "goli" or "banta, " is a popular carbonated soft drink that originated in India. It's known for its unique bottle design, which features a marble that helps seal the bottle and creates a distinctive "popping" sound when opened.

Cassata Siciliana (Cassata Ice Cream) is a traditional recipe from Italy it is also called as Neapolitan or Harlequin Ice cream. It usually contains three flavors of Ice Cream arranged side by side in the same container. And with or without sponge cake layers, Candied fruits and Nuts.

Get inspired by our marvelous matches and mouthwatering marriages of flavors at Shahi Kulfi! We are relentless in our pursuit of taste and quality. If you are passionate too, indulge yourself for a taste of what we are up to. Multiple flavors Malai, Mango, Pistachio, Almond, Coconut

Honey Chilli Cauliflower is a popular Indo-Chinese appetizer featuring crispy, deep-fried cauliflower florets tossed in a sweet, spicy, and tangy glaze. The dish blends a crunchy texture with bold flavors from honey, soy sauce, garlic, and chili paste. Perfect as a quick party snack, it is garnished with toasted sesame seeds and fresh spring onions for a vibrant finish.

Chicken Ghee Roast Sukka is a luxurious, dry Mangalorean delicacy with rustic coastal sukka textures. Chicken pieces are heavily coated in a glossy, deep-crimson paste of roasted Byadgi chilies, garlic, tangy tamarind, and rich ghee. The dish is finished with a generous tossing of pan-toasted, golden grated coconut and fresh curry leaves, creating an intense balance of heat, tang, and crunch.

Mutton Nalli Biryani is a royal, slow-cooked delicacy featuring tender mutton shanks (nalli) and fragrant basmati rice. Meat is marinated in yogurt and spices, then seared and cooked into a rich, marrow-infused gravy. Layered with parboiled rice, fried onions, saffron, and fresh mint, the dish is sealed and slow-cooked via dum to create intensely flavorful, melt-in-the-mouth perfection.

Chicken Mandi Biryani is a spectacular, aromatic fusion dish that blends the traditional Mandi cooking technique with the rich flavors of Indian biryani. Unlike standard layered biryanis, authentic Mandi features elements like a distinctive Mandi Masala blend, dry lemons, charcoal-smoking method (dhungar), and is traditionally served on a communal platter garnished with fried nuts and raisins.

Mandi Mutton Biryani is a magnificent fusion of Arabian and South Asian culinary traditions. Mandi features extraordinarily tender, slow-cooked meat and fragrant rice. Mandi is defined by its distinct spice blend (Mandi Masala), cooking the rice directly in the rich mutton stock (yakhni), and giving the entire dish a signature smoky finish

Rajugari Veg Pulav is a popular Indian dish! It's a flavorful and aromatic vegetarian pulav (pilaf) made with a mix of vegetables, basmati rice, and a blend of spices. The name "Rajugari" suggests that it's a specialty or signature dish

Raju gari Kodi pulao is a popular Andhra restaurant special dish made with Chicken, basmati rice, shallots, and Indian spices. A dish that can be cooked in a pressure cooker or a thick bottom pan too. The difference in this pulao is the use of only green chilies, shallots along with Indian spices

Raju gari Kodi pulao is a popular Andhra restaurant special dish made with Chicken, basmati rice, shallots, and Indian spices. A dish that can be cooked in a pressure cooker or a thick bottom pan too. The difference in this pulao is the use of only green chilies, shallots along with Indian spices

Raju gari pulao with paneer option is a popular Andhra restaurant special dish made with Paneer, basmati rice, shallots, and Indian spices. A dish that can be cooked in a pressure cooker or a thick bottom pan too. The difference in this pulao is the use of only green chilies, shallots along with Indian spices

Raju gari pulao with Egg option is a popular Andhra restaurant special dish made with Paneer, basmati rice, shallots, and Indian spices. A dish that can be cooked in a pressure cooker or a thick bottom pan too. The difference in this pulao is the use of only green chilies, shallots along with Indian spices

Raju gari pulao with Veg Kheema option is a popular Andhra restaurant special dish made with Soya Chunks, basmati rice, shallots, and Indian spices. A dish that can be cooked in a pressure cooker or a thick bottom pan too. The difference in this pulao is the use of only green chilies, shallots along with Indian spices