SN DOSALAND

Crispy golden 18-hour fermented rice & lentil crepe cooked live on heavy tawa.

Crispy crepe folded with slow-cooked aromatic spiced potato mash and curry leaves.

Lined with fiery roasted red garlic chutney and spiced potato masala.

Toasted with house-roasted gunpowder lentil spices and pure golden ghee.

Pillowy, feather-light steamed cakes served with fresh coconut chutney and hot sambar.

Crunchy exterior, fluffy interior golden lentil donuts seasoned with crushed black pepper.

Golden flaky pastry crusts stuffed with spiced potatoes and sweet green peas.

Mumbai-style spiced potato dumplings dipped in seasoned chickpea batter and crisped.

Mild whole banana chillies stuffed with tangy spices and deep fried in gram flour.

Thinly sliced red onions tossed in spiced chickpea batter and fried golden.

Golden crisp tiffin fritters made from fermented rice batter served with peanut chutney.

Wok-tossed fresh cottage cheese cubes with bell peppers, green chillies, and spring onions.

Tender paneer cubes simmered in a velvety, rich tomato, butter, and cashew gravy.

Seasonal garden vegetables stewed in coconut milk, poppy seeds, and aromatic spices.

Baby aubergines braised in a nutty sesame, peanut, and tamarind gravy.

Soft chickpeas simmered with whole spices, ginger, and roasted cumin.

Fragrant aged basmati rice layered with spiced vegetables, saffron, and mint.

Tossed with tangy tamarind pulp, crunchy peanuts, and curry leaves.

Puffed whole wheat bread freshly fried and ballooned to order.

Soft, pillowy leavened fried bread, a legendary pairing with chana masala.

Soft, homestyle rolled whole wheat flatbread brushed with ghee.

Fried bread soaked in saffron-infused reduced cardamom milk and nuts.

Slow-cooked grated carrots with whole milk, pure ghee, cardamom, and pistachios.

Melt-in-mouth milk dough balls soaked in warm rose and cardamom syrup.