Veg
Aamai Vadai
Coarsely ground urad-and-toor-dal vadai, torn in half and briefly soaked in curd before serving.
Aloo Bonda
Spiced mashed potato balls with raw onion and chili, dipped in gram-flour batter and deep-fried until golden.
Aloo Chat 1
Boiled potatoes stuffed with coriander chutney, doused in a tangy tamarind sauce and whisked curd, and finished with chat masala.
Aloo Chat 2
Diced boiled potato tossed with crisp fried semolina diamonds, tangy sauce, onion, and sev.
Aloo Pappad Chat
Crushed fried papads topped with diced potato, whisked curd, sweet chutney, and chat masala for a crunchy layered chat.
Aloo Tikki
Spiced mashed-potato patties stuffed with a tangy tomato-and-pea masala, shaped into balls, flattened, and deep-fried golden.
Lentil Fritter
Coarsely ground chana dal fritters flecked with onion and green chili, flattened and deep-fried until golden.
Appam
Soft, lacy-edged rice pancakes cooked in a curved appam pan, traditionally served with sweetened coconut milk.
Apple Halwa
Grated apple cooked down with milk, wheat flour, sugar, and ghee into a rich, fragrant halwa.
Vegetable Fritters
Sliced vegetables of your choice dipped in a spiced rice-and-lentil batter and deep-fried until crisp and golden.
Baked Brinjals
Batter-fried brinjal rounds layered with tomato sauce and cheese and baked until bubbling and golden on top.
Banana Cutlets
Boiled banana and potato sauteed with spices, coated in bread crumbs, and griddle-fried into golden cutlets.
Banana Fritters
Raw banana rounds coated in a ground chana dal and red chili paste, rested, and deep-fried until crisp.
Beetroot Cutlets
Grated beetroot sauteed with warm spices, folded into mashed potato, and shaped into thin cutlets fried golden on a griddle.
Beetroot Soup
Boiled beetroot, potato, and sauteed onion pureed into a soup, finished with cream and mint.
Bhel Puri
A crunchy toss of crushed puris, puffed rice, potato chips, and chopped vegetables with sweet, mint, and garlic chutneys.
Boondi
Tiny fried gram-flour pearls soaked in sugar syrup, a classic festive sweet.
Bottle Gourd Kababs
Pressure-cooked chana dal and grated bottle gourd ground coarse, shaped into logs, and deep-fried until golden.
Bread Halwa
Bread pieces fried in ghee with cashews and sugar, transformed into a quick, rich halwa.
Bread Dahi Vadai
Torn bread kneaded into a soft dough, shaped like vadai, and topped with sweetened curd and spices for an instant version of the classic.
Bread Fritters
Bread squares dipped in a spiced gram-and-rice-flour batter and shallow-fried on a griddle until golden.
Bread Pakodas
Bread crumbs soaked in buttermilk and mixed with ghee-rubbed flour, onion, and herbs, deep-fried into soft pakodas.
Bread Roll
Crustless bread slices wrapped around a spiced mixed-vegetable-and-potato filling, rolled into tubes and deep-fried.
Cabbage Steaks
A spiced chana dal and cabbage batter steamed into logs, sliced into rounds, and pan-fried until golden.
Capsicum Bajji
Whole small capsicums dipped in gram-flour batter and deep-fried, then slit and tucked with onion and lemon juice.
Carrot Stir-Fry
Grated carrot sauteed with shallots and green chili, finished with a sprinkle of fresh coconut.
Carrot Rissoles
Steamed mashed carrot bound with rice, sauteed onion and capsicum, coated in bread crumbs and deep-fried crisp.
Carrot Sandwich
Steamed grated carrot sauteed with onion, tomato, and herbs, pressed between buttered bread and served with tomato sauce.
Cashew Pakoda
Cashew nuts folded into a gram-and-rice-flour dough with onion, chilli, and ginger, then deep-fried into crunchy fritters.
Cauliflower Fritters
Parboiled cauliflower florets dipped in a simple bajji batter and deep-fried until crisp.
Cauliflower Fritters
Blanched cauliflower florets dipped in a spiced maida batter, rolled in bread crumbs, and deep-fried until crisp.
Cauliflower Kababs
Steamed cauliflower and chana dal ground with roasted whole spices, shaped into logs, deep-fried, and served with vinegar onion.
Chapati
Wheat flour dough kneaded with warm water or milk, rested, and griddle-cooked into soft everyday flatbreads.
Chat Masala Powder
Whole spices and dried red chili, sun-dried and ground together into a tangy, aromatic chat masala for sprinkling over street-food snacks.
Cheese Bonda
A quick maida batter studded with grated cheese and cashews, deep-fried right away into golden bondas.
Cheese Cutlets
Mashed potato sauteed with cabbage, capsicum, and onion, folded with grated cheese, and griddle-fried into golden cutlets.
Chilli Cheese Sandwich
Grated cheese mixed with chopped onion, green chili, and butter, sandwiched between bread and toasted until browned.
Chinese Cauliflower Manchurian
Blanched cauliflower marinated in ginger-garlic-chili paste and soy sauces, dusted in corn flour, and deep-fried until crisp.
Chinese-Style Pulao
Parboiled mixed vegetables sauteed with mint and tossed with cooled, separate-grained rice.
Chinese Vegetable Fritters
Julienned onion, carrot, cabbage, and capsicum marinated in soy and chili sauces, dredged in flour, and deep-fried into crisp clusters.
Coconut-Ginger Chutney (for Sandwiches)
Coconut, ginger, dried chili, and onion coarsely ground with tamarind into a quick chutney for sandwiches, idli, or dosa.
Coriander Chutney (for Sandwiches)
Sauteed dried chili and tomato ground with coriander and curry leaves into a thick chutney for spreading on sandwiches.
Corn Sandwich
Sauteed corn kernels folded with cream and herbs, spread on buttered bread with grated cheese, and baked until melted.
Crisp Groundnuts
Groundnuts briefly boiled with garlic, skinned by hand, and deep-fried in a wire basket for an extra-glossy, crisp finish.
Crispy Toasts
Bread squares topped with a spiced mashed-potato-and-vegetable mixture, crumb-coated, and shallow-fried until crisp.
Cucumber Curd Pachadi
Grated cucumber stirred into yogurt and finished with a mustard-and-asafoetida tempering.
Curd Puri
Crisp puris filled with spiced potato and beaten curd, topped with sweet chutney and a dusting of spice powders.
Thair Vadai
Freshly fried urad dal vadais soaked in a spiced, ground coconut-and-chili curd until soft and tangy.
Double Bean Rissoles
Soaked and coarsely ground double beans mixed with onion, spring onion greens, and spices, shaped into balls and deep-fried.
Drumstick Stem Soup
Drumstick stem simmered with tomato and onion, finished with cooked and mashed lentils.
Drumstick Vadai
Chana dal and roasted gram ground with cooked drumstick pulp, garlic, and onion, shaped and deep-fried like masal vadai.
Ennai Kathirikkai (Oil-Braised Brinjal)
Whole tender brinjals slit and stuffed with ground masala, then simmered in a mustard-tempered oil until tender.
Finger Chips
Finger-cut potatoes rinsed to remove starch, dried, and deep-fried in small batches until lightly golden.
Fruit & Vegetable Chat
A refreshing chilled toss of banana, orange, tomato, potato, and guava with lemon juice and chat masala.
Garam Pakodas
Ghee-rubbed gram and rice flour crumbled by hand with onion and green chili directly into hot oil for irregular, extra-crunchy pakodas.
Garlic Chutney (for Sandwiches)
Sauteed garlic, dried chili, and cumin ground with tamarind into a bold chutney for spreading on buttered sandwich bread.
Gherugu Vadai
Rice flour scalded with ghee and kneaded with sesame, groundnut, and soaked dals into a dough, shaped thin and deep-fried crisp.
Green Cutlets
Amaranth greens sauteed with ginger-chili paste, mixed with ground chana dal and soaked bread, and deep-fried into golden cutlets.
Handvo
A fermented gram-and-rice-flour batter tempered with mustard and curry leaves, pan-cooked into a thick, golden savory cake.
Idiyappam (String Hoppers)
Roasted, pounded rice flour kneaded into a dough, pressed through an idiyappam press into fine strands, and steamed in an idli pan.
Idli
Soft, fluffy steamed rice-and-lentil cakes, South India's everyday breakfast staple.
Sweet Vada
Urad dal vadas deep-fried and soaked in sugar syrup, a simple sweet vada.
Sago Payasam
Sago pearls simmered with jaggery and coconut milk, garnished with ghee-fried cashews and cardamom.
Jilebi
Fermented urad dal and rice batter piped into hot oil in golden swirls, then soaked in sugar syrup.
Kambu Koozh
A traditional, cooling pearl millet porridge, well suited to hot weather.
Spicy Chutney
A fiery onion and dried red chili chutney simmered in sesame oil until thick and glossy.
Spicy Sev
A spiced gram-flour dough pressed through a sev mould directly into hot oil and fried crisp.
Spicy Vada
A crisp rice-and-lentil vada spiced with dried red chili and asafoetida, fried until golden.
Palm Jaggery Idli
A subtly sweet idli made by folding a palm jaggery syrup and coconut into the batter, a traditional sweet twist on the everyday idli.
Kathirikkai Kosu (Brinjal Kosu)
Boiled, mashed brinjal combined with a tamarind and kuzhambu-powder solution into a thick side dish.
Brinjal Kothsu
Mashed cooked brinjal stirred into a tangy tamarind and kuzhambu-powder base, a simple side dish.
Spiced Brinjal
Brinjal quarters simmered with onion, tomato, and whole warming spices into a fragrant masala.
Brinjal Tamarind Kuzhambu
Brinjal pieces simmered in a tangy tamarind gravy with sauteed onion, garlic, and ground coconut masala.
Khandvi
A steamed and stirred gram-flour batter spread thin, rolled into bite-sized swirls, and tempered with mustard seeds.
Kinch Mosara (Stuffed Potato Cones)
A spiced mashed-potato and green pea filling with cashews and raisins, folded into cone-shaped maida wrappers and deep-fried.
King Samosa
Maida pastry filled with spiced peas and mashed potato, folded into samosas and deep-fried crisp.
Chickpea Sundal
Pressure-cooked chickpeas tempered with mustard seeds and dried chili, tossed with grated coconut.
Wheat Idli
A wholesome idli made with wheat instead of rice, soft and just as fluffy as the classic version.
Wheat Puttu
Roasted wheat ground into flour, sprinkled with salted water, and steamed in a puttu vessel.
Kuzhai Puttu (Tube Puttu)
Idiyappam-style rice flour layered with grated coconut and sugar inside a puttu tube and steamed into a sweet puttu.
Kuzhi Paniyaram
Fermented rice-and-urad-dal batter mixed with coconut pieces and cooked in a paniyaram pan.
Lasania (Stuffed Potato Bajji)
Small potatoes slit and stuffed with a garlic-cumin paste, dipped in a spiced gram-flour batter, and deep-fried.
Layered Sandwich Bajji
Bread slices layered with mint and tomato chutneys, dipped whole in bajji batter, and deep-fried into a crisp, stuffed sandwich.
Lemon Rice
Cooked rice tossed with fresh lemon juice and a crackling mustard-dal-curry leaf tempering.
Lentil Kachori
Crumbly maida shells filled with a spiced moong-and-urad-dal filling, deep-fried and served with coriander and sweet chutneys.
Madhur Vadai
A stiff maida, semolina, and rice flour dough studded with onion, flattened thin and deep-fried in small batches until crisp.
Maida Paniyaram
A sweet batter of maida, banana, and sugar rested briefly, then cooked in a paniyaram pan.
Mal Poori
A soft, syrup-soaked fried bread made from maida and rice flour batter, tinted golden-orange.
Mangalore Bonda
Maida, semolina, and rice flour soaked in curd overnight, mixed with onion and chili, and deep-fried into soft bondas.
Masal Vadai
Coarsely ground chana dal with onion, ginger, and green chili, shaped and deep-fried into crisp vadais.
Masala Idli
Regular idli batter poured over a spiced, cutlet-mix-like layer of finely chopped vegetables in the idli mould, then steamed together.
Masala Pori 1 (Instant Bhel)
Puffed rice tossed with roasted gram, chopped mango, tomato, carrot, and beetroot, finished with lemon juice for an instant bhel.
Masala Pori 2 (Instant Bhel)
Puffed rice tossed with roasted gram, groundnuts, lemon-marinated onion, and a ground coconut-mint chutney.
Masala Sundal
A roasted spice paste of fennel, clove, cinnamon and coriander seeds, mixed with coconut milk and tempered into any cooked legume, to make a flavourful sundal.
Masala Dosa
Crisp dosa folded around a lightly spiced potato masala, South India's classic breakfast dosa.
Masala Toast
Bread slices spread with a tangy ginger-garlic-tamarind chutney and toasted on a griddle until browned.
Spiced Potatoes
Boiled potatoes simmered in a ground red chili and cashew masala with fresh coconut milk.
Mattar Chat
Cumin-tempered green peas topped with crushed puri pieces, onion, whisked curd, sweet chutney, and sev.
Medu Vadai
Classic urad dal batter, ground frothy and hand-shaped into rings, deep-fried until crisp -- the everyday South Indian vadai.
Milagu Vadai
A coarse urad dal batter studded with cracked pepper and cumin, shaped by hand and deep-fried -- the vadai traditionally strung into garlands for temple offerings.
Milk Basundi
Milk slowly simmered and reduced, with the cream that forms on top folded back in repeatedly, then sweetened and flavoured with cashews, saffron, and cardamom into a thick milk dessert.
Milk Sevai
Steamed idiyappam strands tossed with sweetened condensed milk, ghee-fried cashews, raisins, and cardamom -- a quick sweet breakfast.
Mini Vegetable Samosa
A spiced mixed-vegetable filling folded into thin, hand-layered maida pastry triangles and deep-fried until crisp.
Mint Chutney (for Cutlets)
Raw mint ground with onion, ginger, and tamarind into a thick chutney, finished with a mustard tempering, for spreading on bread or serving with cutlets.
Mint Chutney (for Sandwiches)
Fresh mint ground smooth with ginger, garlic, green chili, onion, and raw mango into a zesty spread for sandwiches.
Mint-Coriander Chutney (for Cutlets)
Sauteed mint, coriander, and green chili ground with coconut and onion into a fresh chutney for serving with cutlets.
Mint-Onion Chutney
Sauteed chili, shallots, and mint ground with coconut and tamarind, finished with a mustard-dal tempering.
Mint Pakodas
Coarsely ground chana dal mixed with fresh mint, coriander, and a ginger-chili paste, deep-fried into fragrant pakodas.
Minty Kababs
Mashed potato and carrot folded with sauteed sprouted moong and a ground mint-and-chili paste, shaped into logs and deep-fried.
Mixed Vegetable Kabab
A blend of steamed carrot, beetroot, banana, and potato bound with a warm ground-spice paste, shaped into logs and deep-fried.
Moong Dal Banzi
A spiced moong dal and potato dough patted between banana leaves and griddle-cooked until the leaf chars and the inside sets.
Moong Dhal Curd Pakoda
Small deep-fried moong dal pakodas topped with whisked curd and a spiced curd-masala powder.
Moong Dhal Toast
Buttered bread spread with a mint chutney and a spiced ground moong dal paste, then pan-fried filling-side down until crisp.
Moong Fingers
Cooked moong dal and soaked bread bound with spices, shaped into finger-length cylinders and deep-fried crisp.
Mor Kuzhambu Vadai
Freshly fried vadai soaked in a spiced coconut-and-buttermilk kuzhambu until soft.
Mullangi Vadai
Grated radish mixed with a ground chili-coriander paste and rice flour, flattened thin and deep-fried until crisp.
Crispy Dosa
A crisp, thin dosa made from finely ground rice and urad dal batter, with tips for extra crunch and a non-stick finish.
Drumstick Avial
Cooked drumstick pulp scooped from the pod and tossed with an onion and dried-chili tempering.
Mysore Bonda
A frothy urad-and-toor-dal batter studded with coconut, ginger, and green chili, deep-fried into fluffy bondas.
Mysore Pak
Gram flour cooked into a sugar-ghee syrup until it rises and sets, the classic melt-in-the-mouth Mysore Pak.
Mysore Vadai
A coarse batter of four ground dals studded with cashew and melon seeds, shaped and deep-fried like vadai.
Onion Bajji
Onion rings dipped in a spiced gram-and-rice-flour batter, kept whole, and deep-fried until golden.
Milk Kova
Milk slow-simmered down to a thick mass with sugar and ghee, a rich and simple milk sweet.
Milk Paniyaram
Deep-fried rice-and-urad-dal balls soaked in a sweetened milk-and-coconut-milk syrup.
Pakoda
A crunchy gram-and-rice-flour fritter studded with onion, garlic, and cashews, deep-fried until golden.
Palak Dumplings
A frothy ground moong dal batter mixed with chopped spinach and onion, deep-fried into light, savory dumplings.
Paneer Pakodas
Fresh crumbled paneer mixed with gram flour, onion, cashews, mint, and coriander, and deep-fried into irregular golden pakodas.
Paneer Roll
Fresh homemade paneer kneaded with maida, corn flour, and sauteed vegetables, shaped into rolls and deep-fried golden.
Paneer Sandwich
Fresh crumbled paneer mixed with sprouted moong and spiced sauces, sandwiched between bread and toasted.
Pani Puri
Crisp semolina-and-maida puris filled with spiced potato and moong, sweet chutney, and tangy mint water, eaten in one bite.
Patrora (or Curd Poori)
Maida dough kneaded with curd and rested overnight, then rolled thick like a naan, deep-fried, and served with chana masala.
Pattani Curd Vadai
Urad dal vadai stuffed with a spiced, mashed green pea filling, deep-fried and soaked in curd.
Dried Peas Sundal
Pressure-cooked dried peas tempered with mustard seeds and curry leaves, finished with grated coconut.
Ridge Gourd Curry
Ridge gourd tempered, simmered until soft, and thickened at the end with a little rice flour.
Perugu Vadai
Rice flour scalded in whisked curd, kneaded with chili paste and chana dal, flattened and lightly fried until just golden -- meant to stay soft, not crisp.
Pesalu Kadiyalu
A ground moong-and-urad-dal-and-banana batter poured in rings into hot oil and fried, traditionally served with payasam.
Pizza
A homemade yeasted pizza base topped with vegetables, tomato sauce, and cheese, baked until melted and bubbling.
Poori
Soft maida dough rolled into rounds and deep-fried until puffed, a simple classic fried bread.
Pop Corn
Popcorn kernels popped in spiced oil on the stovetop, seasoned with salt, pepper, and garam masala.
Porotta (Layered Flatbread)
Flour dough stretched paper-thin, pleated into folds, coiled, and griddle-cooked into flaky, layered porottas.
Potato Baskets
Grated potato pressed into a wire-mesh mould and deep-fried into crisp edible baskets, ready to be filled with salad or sundal.
Potato Cheese Croquettes
Mashed potato and cheese shaped into patties, double-coated in corn flour batter and bread crumbs, and deep-fried crisp.
Potato Chips
Thin potato rounds deep-fried in Dalda until golden, then dusted with chilli powder and salt and stored airtight to stay crisp.
Potato Fritters
Boiled potato rounds coated with a ground ginger-garlic-chili paste and shallow- or deep-fried until crisp.
Potato Kababs
Mashed potato and soaked bread bound with spices and herbs, rolled into logs and deep-fried until golden.
Potato Nest
Spiced mashed potato balls stuffed with a pea masala, rolled in crushed vermicelli, and deep-fried into crunchy, nest-like snacks.
Potato Roll
A spiced mashed-potato log rolled inside a thin semolina-maida dough sheet and deep-fried until golden.
Potato Sandwich
A spiced mashed-potato masala mixed with roasted gram flour, sandwiched in bread crumbs, and griddle-fried until golden.
Tamarind Kuzhambu
Broad beans simmered in a lightly spiced tamarind gravy, milder than other puli kuzhambu variations.
Pullani Vunta
Leftover fermented dosa batter mixed with soaked chana dal and onion, pinched into small balls and deep-fried.
Pulusu Vadai
Parboiled rice ground with chili, cooked pumpkin, and tamarind into a tangy batter, mixed with chana dal and deep-fried.
Punjabi Samosa
Buttery maida pastry cones stuffed with a spiced mashed-potato-and-pea filling, sealed and deep-fried golden.
Ragi Dosa
A simple, healthy dosa made with ragi (finger millet) flour.
Semolina Barfi
Roasted semolina cooked with milk, sugar, and ghee to a firm barfi consistency, then cut into pieces.
Semolina Kesari
Roasted semolina cooked into a soft, glossy, saffron-hued sweet, finished with ghee-fried cashews and cardamom.
Rice Flour Rings
Rice flour scalded with coconut and spices, kneaded into dough, shaped into small rings, and deep-fried until golden.
Ridge Gourd Dumplings
Finely chopped ridge gourd folded into a spiced gram-flour batter and deep-fried into small, crisp dumplings.
Sago Bonda
Sago pearls soaked in sour curd overnight, mixed with soaked chana dal and onion, and deep-fried into soft, chewy bondas.
Sago Cutlets
Mashed potato mixed with soaked sago, sauteed onion, and a ground herb paste, shaped into cutlets and deep-fried until golden.
Sandwich Roll
Thin lengthwise bread slices layered with butter and mint-tomato chutneys, rolled up tight, chilled, and sliced into pinwheels.
Seena Laddu
Roasted gram flour mixed with fried coconut, cashews, and sugar, shaped into fragrant laddus while still warm.
Vermicelli Kesari
Roasted vermicelli cooked with sugar and ghee into a bright kesari, poured onto a tray and cut into pieces once set.
Special Curd Vadai 1
Urad dal vadai stuffed with a coconut, cashew, almond, and raisin filling before frying, then soaked in curd.
Special Curd Vadai 2
Urad dal vadai batter folded samosa-style around a minced ginger, chili, and herb filling, fried and soaked in curd.
Spicy Cutlet
A spiced mash of potato and steamed mixed vegetables bound with soaked bread, shaped into cutlets, and fried until golden.
Spring Rolls
Stir-fried mixed vegetables in soy and chili sauces rolled inside a hand-made maida wrapper, steamed, and deep-fried until crisp.
Stuffed Capsicum
Capsicum halves blanched and filled with a spiced mixed-vegetable masala, sealed with a gram-flour paste, and pan-cooked until tender.
Stuffed Chilli Bajji
Long bajji chilies stuffed with a coconut-and-roasted-gram filling, coated in a thick batter, and deep-fried until golden.
Stuffed Tomatoes
Tomato shells filled with a sauteed vegetable-and-pulp masala, topped with cheese, and baked until bubbling.
Suchiyam
Sweet jaggery-and-coconut dal balls dipped in a savory rice batter and deep-fried, a distinctive sweet-and-crisp treat.
Sundakkai & Manathakkali Kuzhambu
Turkey berry or black nightshade berries fried and simmered in a tamarind-based kuzhambu masala.
Sweet Appam
Rice and urad dal ground with jaggery and cardamom, fermented, and cooked into a naturally sweet appam.
Sweet Mango Pickle
Chopped raw mango tempered, simmered soft, then cooked down thick with sugar or jaggery.
Sweet Raw Mango
Peeled raw mango pieces sauteed with onion and chilli, simmered until soft, then sweetened at the end with sugar or jaggery for a dish that balances spicy, sour, and sweet.
Curd Vada
Fried urad dal vadas soaked in seasoned curd with ground coconut and a mustard-seed tempering.
Coconut Chutney
A quick raw coconut chutney ground with green chili and shallots, no tempering needed.
Toor Dal Sambar
A traditional toor dal sambar cooked with mixed vegetables.
Tomato Ketchup
Whole tomatoes boiled, peeled, and simmered down with a muslin-wrapped whole-spice bundle into a thick, bottled homemade ketchup.
Tomato Kurma
A thick kurma-style gravy made with tomato and potato, tempered with moong dal, served alongside breakfast tiffin items.
Tomato Toast
A cooked tomato and onion masala spread onto bread and griddle-toasted with ghee until crisp.
Urad Dal Vada
The classic ring-shaped urad dal vada, light and fluffy inside with a crisp golden crust.
Raw Banana Curry
Raw banana pieces simmered with a ground coconut, fennel, and garlic paste.
Vegetable Bonda
A spiced, steamed mixed-vegetable filling shaped into balls, dipped in a gram-flour batter, and deep-fried until golden.
Vegetable Burgers
Deep-fried round cutlets layered with cabbage, onion, beetroot, and tomato inside buttered buns for a homemade vegetable burger.
Vegetable Cones
Ribbons of the same laminated puff pastry wound around cone moulds, baked or fried crisp, and filled with spiced vegetables.
Vegetable Cutlet
Mashed potato, carrot, and beetroot sauteed with spices, shaped into fancy cutlets, crumb-coated, and griddle-fried golden.
Vegetable Fingers
A steamed moong-dal-and-vegetable batter, idli-style, sliced into fingers and deep-fried until golden.
Vegetable Pan Cake
Raw shredded vegetables rolled inside a thin maida sheet, coiled into a spiral, rolled flat again, and griddle-fried crisp.
Vegetable Pratal (Mixed Vegetable Stir-Fry)
Cooked cauliflower, carrot, and beans tossed with a coarsely ground coconut-chili paste.
Vegetable Puffs
Hand-laminated maida pastry folded into triangles around a spiced mixed-vegetable filling and baked until golden and flaky.
Vegetable Sambar
Cooked toor dal simmered with vegetables, tamarind, and sambar powder, finished with a mustard-and-curry-leaf tempering.
Vegetable Sandwich
Cucumber, carrot, tomato, and onion rounds layered between mint-chutney-spread bread with fresh herbs and lemon -- a no-cook, ready-to-eat sandwich.
Vegetable Sizzlers
Griddle-charred vegetables and a ready-made cutlet served on a sizzling hot plate doused with sauces and vinegar for a smoky, restaurant-style tableside effect.
Vegetable Wheat Roti
Wheat dough kneaded with grated carrot and beetroot, patted thin and cooked on a griddle -- a colorful, vegetable-packed roti.
Savory Rice and Lentil Pongal
Rice and moong dal cooked soft and mixed with a golden pepper-cumin-cashew tempering.
Deep Fried Ladies Fingers
Okra briefly blanched in tamarind water to cut the sliminess, dipped in a spiced batter, crumb-coated, and deep-fried crisp.
Okra Tamarind Kuzhambu
Okra simmered in a tangy tamarind gravy with sauteed onion and fresh coconut milk.
Okra Soup
Okra sauteed and simmered with tomato, finished with cooked lentils and a scatter of coriander leaves.
Vendhaya Kuzhambu (Fenugreek Curry)
Fenugreek seeds and lentils simmered in a tangy tamarind and sambar-powder gravy, a distinctive sour kuzhambu.
Shredded Onion Pakoda
Thinly sliced onions bound in a loose gram-flour batter and deep-fried into crisp, shredded pakoda.
Vermicelli Pakodas
Roasted vermicelli mixed with mashed potato, onion, and spices, deep-fried into crisp pakodas.
Vol-au-vent Cases
Extra-flaky puff pastry rounds baked into hollow cases, filled with spiced vegetables, and topped with a pastry lid.
Wheat Rava Pongal
A savory cracked-wheat pongal simmered in fresh coconut milk with mustard-seed tempering, a wholesome alternative to rice pongal.
Wontons
Small squares of maida dough filled with stir-fried vegetables, sealed into pouches, and deep-fried until golden.