Pindiwale Chhole is a popular North Indian dish, especially associated with the pubjab region, known for its rich, spicy, and flavorful chickpea curry.

Palak Paneer is a classic North Indian vegetarian dish featuring soft paneer cubes cooked in a smooth, spiced spinach (palak) gravy.

Veg Kurma is a creamy, aromatic Indian curry made by simmering mixed vegetables in a spiced coconut, cashew, and yogurt gravy. It is incredibly versatile and pairs perfectly with South Indian breakfast staples like Dosa and Idli, or flatbreads like chapati and Parotta.

Samosa chaat is a beloved Indian street food where crispy, potato-stuffed samosas are roughly broken and smothered in a warm, spiced chickpea curry (chole). The dish is then layered with cool yogurt, tangy tamarind chutney, and spicy cilantro-mint chutney, and finished with crunchy onions, fresh cilantro, and sev.

crusted dough filled with potatoes and peas

Cut Mirchi (also called Mirchi Bajji) is a popular Indian street food snack originating from Andhra Pradesh. It consists of large, mild green chilies stuffed with a tangy spice paste, coated in a thick chickpea flour batter, and deep-fried. The fritters are then cut into bite-sized pieces and double-fried for extra crispiness, served hot with chopped onions, chaat masala, and lemon juice.

coated chicken cube, garam masala, chili powder

The crown jewel of Indian biryanis — fragrant basmati rice slow-cooked in the traditional “dum” style, with soft paneer sealed with aromatic spices, saffron, and caramelized onions. Crafted with love and the unmistakable Hi5 touch, every spoonful celebrates flavor, tradition, and togetherness.

Egg Biryani (Anda Biryani) is a fragrant, flavorful Indian dish featuring spiced hard-boiled or fried eggs cooked with aromatic basmati rice, caramelized onions, and a rich blend of yogurt and warm spices. It serves as an excellent, protein-rich alternative to traditional meat biryani.

Pindiwale Chhole is a popular North Indian dish, especially associated with the pubjab region, known for its rich, spicy, and flavorful chickpea curry.

Lamb Curry is a classic dish featuring tender pieces of lamb simmered in a flavorful, spiced gravy.

Veg Kurma is a creamy, aromatic Indian curry made by simmering mixed vegetables in a spiced coconut, cashew, and yogurt gravy. It is incredibly versatile and pairs perfectly with South Indian breakfast staples like Dosa and Idli, or flatbreads like chapati and Parotta.

Lamb Chettinad is a spicy, aromatic curry from Tamil Nadu, India, known for its complex flavor from freshly ground spices like black pepper, cumin, and coriander, balanced with coconut and tamarind. The dish involves marinating Lamb, creating a spice paste from roasted whole spices and coconut, and then simmering it all together with onions, ginger, garlic, and tomatoes for a rich, deep-brown gravy. It's typically served with rice or roti.

Chicken curry is a popular dish featuring chicken cooked in a spiced sauce, with variations across many cuisines, often using ingredients like onions, garlic, ginger, tomatoes, and coconut milk or yogurt, and spices such as curry powder, turmeric, and cumin. Key steps usually involve sautéing aromatics, browning the chicken, simmering it in the sauce until tender, and serving it with rice or naan.

Parotta with chicken curry is a legendary South Indian combination. The crispy, flaky, and buttery layers of the Malabar parotta act as the perfect vehicle to soak up the rich, spiced, and coconut-infused gravy of the chicken

Veg Kurma is a creamy, aromatic Indian curry made by simmering mixed vegetables in a spiced coconut, cashew, and yogurt gravy. It is incredibly versatile and pairs perfectly with Parotta.

A rich, fragrant lamb curry is built by searing bone-in or boneless lamb in ghee or oil, then slow-simmering the meat with onions, tomatoes, ginger, garlic, and a blend of toasted spices (like cumin, coriander, and garam masala) until it becomes incredibly tender served with Parotta

Veg Salna is a spiced, rich, and flavorful South Indian gravy (often made as "empty salna" without veggies) that pairs perfectly with flaky parottas.

Veg fried rice is a quick, flavorful dish made by stir-frying cooked rice with mixed vegetables, aromatics, and soy sauce. The secret to the perfect texture is using chilled, day-old cooked rice and stir-frying everything over high heat so the vegetables stay crunchy.

Egg fried rice is a quick, classic dish made by stir-frying cooked rice with beaten eggs, aromatics, and soy sauce. It is best made with chilled, day-old rice to prevent the grains from becoming mushy.

Chicken fried rice is a classic, savory stir-fry dish made with cooked rice, bite-sized chicken, scrambled eggs, and vegetables. Cooked quickly over high heat, each grain of rice remains light and separate, absorbing a rich blend of soy sauce, garlic, ginger.

Meen (Pomfret) Kuzhambu is a classic, tangy, and spicy South Indian fish curry. It is typically made by simmering firm fish in a rich gravy of tamarind, tomatoes, onions, and aromatic spices. It is incredibly flavorful and pairs perfectly with steamed rice. 12 oz Fish Curry with 16oz Rice

Chicken curry is a popular dish featuring chicken cooked in a spiced sauce, with variations across many cuisines, often using ingredients like onions, garlic, ginger, tomatoes, and coconut milk or yogurt, and spices such as curry powder, turmeric, and cumin. Key steps usually involve sautéing aromatics, browning the chicken, simmering it in the sauce until tender, and serving it with rice.

Soft leavened bread

Naan topped with roasted garlic

Naan brushed with butter

Spicy chili-flavored naan

Whole wheat bread

Whole milk yogurt

Raita is a cooling Indian side dish made with yogurt mixed with chopped vegetables or fruits, and seasoned with spices like cumin, chili, and coriander, often served with spicy meals to balance flavors.

Mango pulp, sugar, cardamon, yogurt

Indian soda please select from variety of choice

Milk Tea with Indian herbs and spices

Famous Coffee beans from india

Gulab jamun is a beloved South Asian dessert consisting of soft, deep-fried dough balls made from milk solids (khoya) or milk powder. These rich dumplings are soaked in an aromatic, floral sugar syrup infused with cardamom, saffron, and rose water, resulting in a decadent, melt-in-the-mouth confection.