Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Nalli Goat Biryani · Veg Biryani's (Regular Size) · Veg Dum Biryani.
Dosa: A thin, crisp South Indian crepe of fermented rice-and-lentil batter, served with sambar and coconut chutney. Masala dosa is folded around spiced potato; Mysore masala adds a red chili-garlic smear; rava dosa is a lacy semolina version; paper dosa is the extra-large, extra-crisp one. Uttapam is the same batter cooked thick like a pancake with onion, tomato and chili on top. On this menu as: Chocolate Dosa · Cone Dosa · Cheese Dosa.
Garam masala: "Masala" simply means a spice blend, or the sauce built on one. Garam masala ("warm blend") is the finishing mix of cardamom, cinnamon, clove, cumin, black pepper and other whole spices toasted and ground, added at the end of cooking for aroma rather than heat. Every region and household has its own proportions. On this menu as: Puri - Channa Masala · Chapathi Channa Masala · Masala Dosa.
Paneer: Fresh, unaged cheese made by curdling hot milk with lemon or vinegar and pressing the curds into a firm block. It does not melt, so it can be grilled (tikka), fried, or simmered in gravies, and it is the standard vegetarian protein on North Indian menus. On this menu as: Parota - Paneer · Schezwan Paneer Dosa · Paneer Tikka Kabab.
Idli, vada & upma: South Indian breakfast. Idli are soft steamed cakes of the same fermented batter as dosa; medu vada are savory lentil doughnuts, crisp outside and fluffy within (dahi vada are soaked in spiced yogurt); upma is a savory semolina porridge; pongal is rice and lentils cooked soft with pepper, cumin and ghee. All are eaten with sambar and chutney. On this menu as: Idly's · Plain Idly (4 Pcs) · Button Idly (12 Pcs).
Ghee: Clarified butter cooked until the milk solids brown and are strained out, leaving a nutty, shelf-stable fat with a high smoke point. Used for tempering spices, frying, brushing on breads and enriching sweets and dal. On this menu as: Ghee Idly (4 Pcs) · Ghee Podi Idli · Ghee Karam Idly (4 Pcs).

How these dishes compare

Tikkatypically $15 across 366 menus
Biryanitypically $16 across 345 menus
Daltypically $11.99 across 344 menus
Naantypically $3.99 across 337 menus
Samosatypically $6.99 across 337 menus
Butter chicken (murgh makhani)typically $16 across 318 menus
Tandooritypically $11.97 across 316 menus
Roti, chapati & parathatypically $4 across 313 menus

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Tollywood Lounge

Menu

Breakfast Bread Corner (Veg)

Breakfast Bread Corner (Non Veg)

Breakfast Beverages

Kid's Breakfast Menu

Idly's

Uttapam

Street Food

Ragimudha Pulusu

Haleem & Specials

Dosa

Combos

Veg Soups

Non Veg Soups

Tandoori Starters (Veg)

Tandoori Starters (Non Veg)

Indian Breads

Veg Appetizers

Non Veg Appetizers

Pan-Fried Specialities (Non Veg)

Curries (Veg)

Curries (Non Veg)

Rice Bowls

Fried Rice / Noodles

Veg Biryani's (Regular Size)

Non Veg Biryani's (Regular Size)

Veg Biryani's (Family Pack)

Non Veg Biryani's (Family Pack)

Pulav's Veg (Regular)

Pulav's Non Veg (Regular)

Pulav's Veg (Family Pack)

Pulav's Non Veg (Family Size)

Beverages

Desserts

Soda

Juice

How these dishes compare

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