Indian Villa Cuisine - Meniu complet

Chicken cooked with tomato and butter sauce.

Creamed lentils delicately cooked overnight on low heat, finished with butter and garnish with cream. Vegetarian.

Marinated boneless chicken in slow temp in charcoal oven.

Paneer cubes cooked in Indo-Chinese style with chilies and pepper.

6 puffed puri filled with potato, chickpeas, tamarind chutney and served with chilled spicy water.

Boneless pieces of lamb cooked on slow fire with tomato and onion gravy.

Chicken cooked in thick curry sauce garnished with cilantro.

Vegetarian.

Boneless chicken cubes cooked in mild onion sauce and finish with fenugreek.

Chicken cooked with potato in spicy hot sauce.

Boneless chicken cooked in thick creamy sauce with nuts.

Plain dosa stuffed with potato and onion mixture. Vegetarian.

Tender chicken cooked with spinach and onion tomato.

Chicken sauteed with coriander, onion, ginger, garlic and mild spices cooked with Manchurian sauce. Served with with basmati rice.

Vegetable dumplings (kofta) cooked in creamy sauce. Vegetarian.

Vegetarian.

Homemade cottage cheese cooked with diced onion and bell pepper with tomato sauce.

Simmered yellow lentils tempered with ginger and garlic and cumin mustard seed finish with coriander leaves. Vegetarian.

Fresh water fish cooked in authentic Goan style with fresh curry leaves and coconut.

Boneless pieces of chicken cooked Indo-Chinese style with chilies and pepper.

A spicy creation of boneless lamb with potato in authentic Goan sauce.

Boneless lamb cooked in rich almond and cashew nut gravy.

Mixed fresh vegetables made in sauteed with some spices.

Marinated homemade cheese cooked in clay oven. Vegetarian.

Minced chicken seasoned with chopped ginger onions and spices rolled over a skewer and BBQ.

Cottage cheese cooked in creamy tandoori sauce with tomatoes, lettuce and green peppers stuffed in panini.

Tender meat of goat cooked with onion tomato and authentic sauce and fine with cilantro.

Mixed vegetables seasoned and fried to perfection.

Crispy wheat flour tortillas mixed with potatoes, chick peas, whole green lentil topped with sweet yogurt, tamarind and green chutney.

Farm tender chicken wings marinated with fresh herbs and chilies and sauteed with onion, garlic, and light soya sauce.

Marinated in tandoori chefs special spices and cooked in charcoal oven.

Tongue ticking combination of yogurt, mint, and tamarind chutney.

Potato, cucumber, tomato and onions with tangy mint chutney on regular bread.

Fengureek leaves, green peas and grated Cottage cheese sauteed in chef's special sauce. Vegetarian.

A traditional combination of garden fresh vegetable cooked in an exotic sauce. Vegetarian.

Finely chopped fresh spinach cooked with homemade Cottage cheese, delicate Indian spices, and herbs. Vegetarian.

2 pieces of deep-fried puffed bread served with spicy chickpeas curry.

Panini stuffed with fresh melted cheese and mint chutney.

Marinated in tandoori chef special spices and cooked in charcoal oven.

Vegetarian.

Tender meat of lamb cooked on slow fire with Kashmiri spices.

Tender meat of mutton cooked on slow fire with Kashmiri spices.

Fresh water shrimp in Bombay style sauce.

Fresh water fish in Bombay style sauce.

Peas and cottage cheese cooked in tomato creamy sauce. Vegetarian.

BBQ eggplant cooked with fresh onion ginger garlic fresh coriander green peas and tomato seasoned with herbs and spices.

Chickpeas cooked with chopped onion and tomato base sauce and finished with fresh mango powder and julienne ginger. Vegetarian.

Tender meat of goat cooked with onion, tomato, and authentic sauce and fine with cilantro.

Boneless pieces of goat cooked on slow fire with tomato and onion gravy.

Puffed rice, potatoes, chickpeas, crushed paris, onion blended with mint, garlic, and tamarind chutney.

Puri filled with boiled potato, chickpeas, topped with sweetened yogurt, tamarind chutney and fine sev.

A spicy fried basmati rice Schezwan style with vegetable, egg, chicken or shrimp.

Garlic flavored soup with mushroom and mix vegetarian garnished with cilantro.

A delicious combination of ground lamb mix with onion mint and spice and rolled over skewer and slow cooked in charcoal oven.

Shrimp cooked in black pepper corn flavored gravy.

Special mixed veggies mixed with homemade spices and served with special kind of bread (pav).

2 pieces of deep-fried puffed bread served with spicy chickpeas curry.

Fresh water shrimp cooked in authentic Goan style with fresh curry leaves and coconut.

Tender meat of goat cooked with chef special kadai sauce and fine with cilantro.

Classic Mughlai dish of curried veggies in rice. Served with raita.

Medium spicy melakai podi chutney spread over plain crepe. Vegetarian.

Vegetable samosa topped with fresh tomatoes, lettuce and green peppers stuffed in a panini.

Fresh garden okra cut pan cooked with Indian spices and herbs.

Crepe made rice and lentil flour. Vegetarian.

Masala dosa with spread of chutney. Vegetarian.

Fresh corn soup prepared with a choice of combination.

Fresh corn soup prepared with choice of combination.

Chicken cooked in thick curry sauce with methi leaves.

Boneless lamb stir fried in authentic Mugahlai style and garnish with ginger.

Noodles in Hakka style vegetables, egg, chicken, shrimp, traditional Hakka style, and Chinese noodle preparation.

Deep-fried vegetable balls sauteed with coriander, onion, ginger, garlic, and mild spices cooked with Manchurian sauce.

Vegetable samosas topped with chickpeas curry, onion, mint chutney, garlic, and tamarind chutney.

Potato patty cooked into skillet served with chickpeas and tangy sauce.

Chicken cooked in Chettinad style sauce (south Indian dish).

Potato and cauliflower cooked with spices. Vegetarian.

Fresh spring chicken marinated in north Indian style in red spice and cooked in charcoal oven.

Mouth watering succulent pieces of chicken marinated in almond fresh cream and fresh herbs cooked in charcoal oven.

Homemade Cottage cheese cooked in chef special rich tomato sauce. Vegetarian.

Mixed chicken kebab, lamb and shrimp come together in 1 platter.

Tilapia fish prepared with hot chilies, ginger, garlic in an Indo-Chinese sauce.

Classic Mughlai dish of curried chicken in rice with boiled egg. Served with raita.

Our chef's special chicken biryani with marinated chicken fry.

Crispy puri topped with potato, onion, chickpeas, mint, garlic and tamarind chutney.

2 pieces. Burger with sweet and spicy potato mix topped with onion, sweet, and fresh garlic chutney.

Potato rolls (vada) served in pav bun with tangy mint chutney and garlic chutney. Vegetarian

Fresh tomato soup with Indian herbs and spice.

Batter-fried cauliflower sauteed with onion, ginger, garlic, and mild spices cooked with Manchurian sauce.

Stir-fried rice with vegetables, gingers and garlic.

Special vegetable and potato cutlets with fresh tomatoes, lettuce and green peppers stuffed in a panini.

Panini stuffed with fresh, crisp vegetables, mint chutney and cheese.

Fish cooked in black pepper corn flavored gravy.