Veranda Bar & Restaurant Menu

A complete vegetarian lunch: choose an appetizer and a main, served with Tex-Indo jicama slaw, yellow dal tadka, saffron basmati rice, naan, and gulab jamun for dessert.

Choose an appetizer (Achari Murg Tikka or Chicken Malai Tikka) and a main (Chicken Tikka Masala or Chicken Korma), served with Tex-Indo jicama slaw, yellow dal tadka, saffron basmati rice, garlic or plain naan, and gulab jamun for dessert.

Choose an appetizer (Lamb Galauti Kebab or Lamb Sheek Kebab) and a main (Lamb Rogan Josh or Lamb Korma), served with Tex-Indo jicama slaw, yellow dal tadka, saffron basmati rice, garlic or plain naan, and gulab jamun for dessert.

Spiced tomato soup with Indian herbs and a hint of garlic.

A rich, spiced Anglo-Indian soup with lobster and lentils.

Fresh chopped cucumber, onion, tomato, with lemon and spices.

Sprouted mung beans with peanuts, lime, and herbs.

Crisp jicama slaw with Indian spices and a Tex-Mex twist.

Crispy pastry filled with spiced potatoes and peas.

Grilled cottage cheese with bell peppers and onions.

Broccoli florets in a creamy ginger-garlic marinade.

Crispy flash-fried baby spinach topped with yogurt and chutney.

Thinly sliced okra tossed with gram flour and chaat masala.

Crushed samosas topped with chickpeas, yogurt, and chutneys.

Crisp puris stuffed with potato and served with tangy tamarind water.

Diced paneer bites tossed in coriander and chili sauce

Diced paneer bites tossed in Indo-Chinese sauces

Diced chicken bites tossed in Indo-Chinese sauces.

Fried minced chicken balls in green tomatillo chutney.

Fish fillets marinated in spices, deep-fried, and tossed in a tangy sauce with peppers and onions.

Tandoor-roasted chicken in tangy pickled spices.

Lightly spiced shrimp fritters in chickpea flour batter.

Minced lamb patties, soft and spiced with royal flavors.

Grilled lamb with bold mustard and spice crust.

Fried minced chicken balls, served with chili sauce

Diced chicken bites tossed in coriander and chili sauce

Creamy marinated chicken cubes grilled to perfection.

Spiced minced lamb skewers from the tandoor.

Classic marinated chicken cooked in a clay oven.

Grilled shrimps with bell peppers and onions.

Creamy curry with vegetable dumplings and cashew sauce.

Grilled paneer in rich tomato-onion masala sauce.

Spinach purée cooked with cottage cheese cubes.

Hyderabadi-style eggplant in a tangy sesame-peanut gravy.

Potatoes and cauliflower sautéed with cumin and turmeric.

Paneer tossed with bell peppers and black pepper. Served with saffron basmati rice.

Vegetables in a mild saffron, cream and cashew curry. Served with saffron basmati rice.

Paneer and green peas in a spiced onion-tomato gravy. Served with saffron basmati rice.

Tandoori chicken in creamy tomato-fenugreek curry.

Chargrilled chicken in spiced tomato-onion gravy.

Mild curry with saffron, cream, and cashew paste.

North Indian-style chicken with bell peppers and black pepper.

Tender chicken pieces coated in a thick, robust masala. Served with saffron basmati rice.

Aromatic Kashmiri lamb curry with yogurt and spices.

Minced lamb with peas in spiced curry.

Spicy Goan lamb curry with vinegar and red chili.

Fiery goat curry with curry leaves and black pepper.

Saffron marinated lamb with coconut milk, mint, and crispy onions.

Slow-cooked lamb shank in a sealed pot with royal spices.

Fried swai fingers with kachumbar salad and coconut curry sauce.

Prawns tossed with garlic, chilies, and soy glaze.

Salmon grilled with Indian spices and lemon zest.

Fragrant layered rice with marinated chicken and saffron. Prepared with medium spice.

Fragrant layered rice with marinated goat and saffron. Prepared with medium spice.

Coastal-style biryani with coconut milk and herbs. Prepared with medium spice.

Aromatic biryani with seasonal vegetables and dry fruits. Prepared with medium spice.

Signature biryani with tender goat, tandoori chicken, and shrimp. Prepared with medium spice.

Naan infused with fresh garlic and butter.

Fluffy, butter-infused traditional Indian bread.

Soft tandoori leavened bread.

Stuffed naan with spiced minced lamb with mint chutney.

Cheesy naan with a kick of green chili.

Freshly baked, traditional flatbread from the tandoor oven.

Multi-layered whole wheat bread typically brushed with butter.

Sweet naan filled with nuts and dried fruits.

Long-grain rice infused with saffron and ghee.

Diced Idaho potatoes sautéed with cumin, Kashmiri paprika, and onions.

Spinach purée and potatoes tossed with cumin and garlic.

Yellow lentils tempered with garlic and spices.

Slow-cooked black lentils in buttery tomato gravy.

Crisp, cool yogurt dip flavored with cucumber and fresh herbs.

Boiled eggs in a rich, spiced onion-tomato gravy

Steamed long-grain rice infused with saffron and a touch of almond milk instead of ghee.

Spinach and potatoes sautéed without oil, seasoned with cumin, garlic, and mild spices.

Yellow lentils tempered with garlic and spices in a water-based method without oil, creamy with coconut milk.

Potatoes and cauliflower sautéed without oil and cooked with cumin, turmeric, and spices.

Spinach purée simmered with potatoes, finished with coconut milk for creaminess.

Grilled vegetables in a rich tomato-onion masala sauce made with coconut milk instead of cream, no oil used.

Hyderabadi-style baby eggplants simmered in a tangy sesame-peanut-coconut milk gravy, oil-free.

Aromatic basmati rice with seasonal vegetables and dry fruits, steamed with saffron and coconut milk. Prepared with medium spice.

Golden-crisp fries tossed with a gentle sprinkle of Indian masala for a little flavor adventure.

Warm naan topped with tomato sauce and gooey melted cheese — pizza with an Indian twist.

Crispy on the outside, tender inside, served with ketchup for dunking fun.

Tender chicken cooked in a creamy, mild curry — all flavor, no chili heat.

Macaroni tossed in a kid-favorite mix of creamy cheese sauce and mozzarella cheese.

Classic, creamy, and cool.

Soft, rich, and just the right amount of chocolate.