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Size: Approximately 20" x 12" x 3" Capacity: Holds about 7 to 9 quarts (6.6 to 8.5 liters) of food. Servings: Typically serves around 20–25 people, depending on the type of dish (heavier dishes like pasta can serve more, lighter dishes a bit fewer).

Dimensions: Approximately 12" x 10" x 2.5" Capacity: Holds about 4 to 5 quarts (approximately 3.8 to 4.7 liters) of food Serving Size: Typically serves around 10–13 people, depending on the dish and portion size

Soft, steamed rice cakes — light and fluffy, perfect with chutney and sambar.

Semolina-based idlis, mildly spiced, soft, and aromatic. Served with Chutney and Sagu.

Idlis tossed in spicy lentil powder and ghee for a flavorful kick.

Creamy rice and moong dal khichdi tempered with pepper, cumin, and ghee.

Savory semolina dish with vegetables and aromatic tempering.

Traditional savory semolina cooked with mustard and curry leaves.

Flattened rice lightly sautéed with onions, mustard seeds, and peanuts.

Delicate vermicelli cooked with fresh vegetables , nuts and spices.

Soft sago pearls cooked with peanuts and light spices — perfect for fasting days.

Crispy, golden lentil doughnuts — crunchy outside, soft inside. A savory delight.

Medu vada soaked in spicy, tangy sambar for a delicious twist.

Medu vada immersed in flavorful South Indian rasam.

Soft vadas soaked in seasoned curd, garnished with spices.

Small savory pancakes topped with colorful fresh vegetables.

Fluffy deep-fried pooris served with spiced potato curry or mild coconut kurma.

Flaky layered flatbread paired with rich, flavorful kurma or spicy salna.

(White)Freshly ground coconut blended with green chilies and tempered with mustard and curry leaves — a classic favorite.

(Red)Spicy and tangy chutney made with sautéed onions, tomatoes, and red chilies — adds a zesty punch.

(Green)Refreshing chutney made with mint and coriander leaves — vibrant, herby, and flavorful.

(Brown)Creamy peanut-based chutney with a nutty flavor, mildly spiced and rich. Anytime favorite.

A rustic, tangy chutney made with ripe tomatoes, garlic, red chilies, and a hint of smoky tempering

A tangy and refreshing blend of tamarind, mint, and spices — perfect as a zesty dip or side for snacks and tiffin.

Mild and aromatic lentil stew with vegetables — specially crafted for breakfast dishes like idli and vada.

Traditional wedding-style brinjal gravy, mildly spiced and perfectly paired with pongal and idli.

Unique moong dal and potato gravy from Kumbakonam, rich and delicately spiced — ideal with idlis and dosas.

Coconut-based mildly spiced kurma with vegetables — creamy and subtly sweet, perfect with poori/parotta/Rava Idli

Crumbled lentil fritters simmered in a spicy onion-tomato gravy — a hearty and flavorful accompaniment.

Mumbai’s favorite — spiced vegetable mash served with buttery toasted pav buns.

Flaky pastry stuffed with a savory vegetable filling, baked to golden perfection.

Mumbai’s iconic street food — spicy potato vada sandwiched between soft pav with chutneys.

Deep-fried batter-coated green chilies, sliced and seasoned — crispy and spicy.

Crispy outside, soft inside — savory rice and lentil dumplings with mild spices

Soft, fluffy fritters made with urad dal batter, mildly spiced and deep-fried.

Crispy, spiced chana dal fritters — crunchy outside and flavorful inside.

Thinly sliced onions coated in spiced gram flour and deep-fried until crisp.

Crispy fried cauliflower florets tossed in spicy masala — a fiery, addictive snack. prices vary - seasonal.

Spiced boiled peanuts tossed with coconut, chilies, and aromatic seasoning

Crispy, golden fritters made with spiced chickpea batter — a tea-time treat!

A temple-style favorite, Thavalai Vadai brings together soaked dals, pepper, cumin, and curry leaves to create a nostalgic, soulful snack.

Comforting rice cooked with spicy, tangy sambar — hearty and wholesome. Pairings : Papad/Aloo Fry

Aromatic coconut-flavored rice or sevai (rice noodles) — mildly spiced and refreshing. Pairing: Mor Kuzhambu or Chutney

Zesty lemon-flavored rice or sevai with tempered spices — light and vibrant. Pairings: Coconuty Chutney/Papad/Aloo Fry

Tangy tomato-based rice cooked with spices and fresh herbs — a flavorful treat. Pairings - Raitha, Aloo Fry, Papad

Rice infused with fresh mint or coriander paste — refreshing and aromatic. Pairing: Mor Kuzhambu/chutney

Soothing curd-mixed rice or sevai, seasoned lightly with mustard and green chilies.

Traditional tamarind rice — tangy, spiced, and rich with South Indian flavors.

Fragrant basmati rice cooked with assorted vegetables and mild spices.

Spicy, aromatic basmati rice layered with seasoned vegetables — a royal classic.

Simple and flavorful cumin-infused basmati rice, perfect as a side dish.

A simple, comforting, and flavorful dal made with toor dal (split pigeon peas), cooked soft and gently spiced with a turmeric and green chili tempering.

(Onion, Dal, Coriander, Coconut, Ridge Guard etc.) Thick, flavorful chutneys ground fresh — perfect with rice.

Variations - Pitalai, Rasavangi. Classic lentil stew with seasonal vegetables, flavored with tamarind and spices. Variations: Pitalai — Bitter gourd/White Pupmpin and dal-based gravy. Rasavangi — Brinjal and Konda Kadalai with coconut masala.

(Bhindi/Bonda/Mango/Pumpkin) Mild and tangy yogurt-based curry with options like bhindi (okra), bonda (fritters), mango, or pumpkin.

Steamed lentil balls simmered in a spicy tamarind gravy.

Spicy and tangy tamarind reduction flavored with roasted spices.

Mixed vegetables slow-cooked with lentils and coconut paste — mildly spiced and wholesome.

A medley of seasonal vegetables cooked in coconut and yogurt gravy, seasoned with coconut oil.

Light, spicy tamarind broth varieties — soothing and flavorful.

(Potato, Banana, Beans, Cabbage, etc.) Dry vegetable sides like potato, raw banana, beans, or cabbage, lightly seasoned.

Steamed crumbled lentils stir-fried with tender beans — a protein-rich side dish.

Peppercorn-infused tamarind gravy — a comforting, spicy option.

Steamed white rice, soft and fluffy — the staple centerpiece. Ponni or Sona Masoori

Traditional South Indian dessert — sweet pudding made with coconut milk or moong dal and jaggery.

Traditional South Indian rice pudding slow-cooked with milk and sugar, flavored with cardamom.

Comforting curd-mixed rice tempered with mustard and curry leaves.

Crisp chana dal fritters — golden and spiced just right.

Crunchy lentil wafers and sun-dried crisps, deep-fried to golden perfection. Appalam 1$/piece.

Traditional pickles and sun-dried curd chilies for an extra spicy touch.

Soft paneer cubes cooked in a rich, buttery tomato gravy — creamy, mildly sweet, and full of flavor.

Slow-cooked whole black lentils simmered with butter and cream — a classic North Indian comfort dish.

Yellow lentils tempered with sizzling ghee, cumin, garlic, and chilies — simple, soulful, and full of smoky flavor.

Kidney beans slow-cooked in a thick spiced tomato-onion gravy — hearty and satisfying.

Mixed vegetables cooked in a mildly spiced, creamy coconut and cashew-based gravy.

Chickpeas simmered in a tangy tomato gravy with bold spices — dhaba-style and spicy.

Potatoes and cauliflower cooked together with onions, tomatoes, and spices — a dry, rustic favorite.

A comforting North Indian dish featuring spiced gram flour and yogurt-based curry, simmered with golden, crispy pakoras (fritters),

Smoky fire-roasted eggplant mashed and sautéed with fresh tomatoes, onions, garlic, and traditional Punjabi spices.

Golden-seared paneer cubes nestled in a lush, jungle-green puree of fresh spinach, tempered with cumin, coriander, and a touch of cream.

Soft paneer and potato dumplings served in a rich, creamy tomato-cashew gravy, mildly spiced and finished with fresh cream.

Soft, whole wheat flatbreads, perfect to pair with any curry or side.

Cool yogurt mixed with crunchy cucumber and onions — refreshing and lightly spiced.

Crispy fried gram flour pearls stirred into seasoned yogurt — a perfect side for biryani and parathas.

Fresh chopped cucumbers, tomatoes, onions, and carrots tossed with lemon and salt — light and tangy.

Protein-packed chickpeas mixed with onions, tomatoes, and spices — wholesome and hearty.

Black chickpeas blended with chopped veggies and spices — a fiber-rich, flavorful option.

Freshly sprouted green gram tossed with vegetables and a dash of lemon — healthy and crunchy.

Traditional South Indian salad made with grated carrot, coconut, and tempered mustard seeds — fresh and mildly sweet.

Rich and creamy almond milk pudding flavored with cardamom and saffron.

A rich and creamy dessert made by simmering grated carrots in milk, sweetened with sugar, and flavored with cardamom.

Soft, golden milk dumplings soaked in fragrant rose-cardamom syrup.

Soft paneer discs soaked in sweet, fragrant saffron milk — a North Indian favorite.

Crispy semolina pooris immersed in saffron and cardamom-infused sweet milk, garnished with chopped nuts

Traditional South Indian rice pudding slow-cooked with milk and sugar, flavored with cardamom.

Kerala-style dessert made with jaggery, coconut milk, and dal — rich, silky, and aromatic.

Semolina dessert cooked with ghee, sugar, and saffron — bright and melt-in-the-mouth.

A festive rice and jaggery sweet dish cooked with ghee, cashews, and raisins — a temple-style delicacy.

Fresh seasonal fruits served chilled, optionally topped with cream or syrup.

Rich and decadent almond dessert, slow-cooked with ghee, milk, and saffron for a luxurious melt-in-your-mouth experience.

A luscious, melt-in-the-mouth halwa made from white pumpkin, slow-cooked with ghee, sugar, and flavored with cardamom.

A rich, traditional North Indian dessert made with slow-roasted moong dal, simmered in ghee, and sweetened with sugar and cardamom.

A classic Indian dessert made from grated carrots simmered in milk, ghee, and sugar, delicately flavored with cardamom and topped with roasted nuts.

A traditional South Indian delicacy. It is a deep fried sweet dumpling made of Coconut, Jaggery and Channa Dal stuffing.

Refreshing yogurt-based mango smoothie — rich, creamy, and sweet.

Chilled, fragrant milk infused with rose syrup — a classic South Indian cooler.

Traditional jaggery and spiced water drink, served especially during summer and festivals.

Light, spiced yogurt drink — perfect to cool the palate after a hearty meal.

Authentic South Indian strong coffee brewed with a traditional filter and served frothy. 1 Gallon at 4-5 oz server 40 people 1.5 Gallon Serves 25

Indian spiced tea brewed with milk and aromatic spices like cardamom, ginger, and cloves. 6 oz portions → about 32 servings

Spicy, tangy pickle made with raw mango pieces — a must-have traditional accompaniment.

Slow-cooked tomato relish with spices — tangy, spicy, and bursting with flavor.

Fiery green chili relish cooked in oil and spices — bold and spicy for heat lovers.

Green chilies simmered in tamarind sauce — a spicy, tangy side perfect with curd rice.

Sweet, tangy, and mildly spicy ginger-tamarind chutney — a Kerala special favorite.

Classic Indo-Chinese stir-fried noodles with colorful veggies and a savory soy-garlic sauce—mild in spice and high on flavor.

A zesty tomato-based penne pasta dish loaded with colorful bell peppers, sweet corn, and carrots—gently spiced to suit young palates.

Smooth and cheesy white sauce pasta made with penne, colorful veggies like corn, peas, and carrots, and a mild seasoning kids love.

Grilled tortillas stuffed with spiced paneer, bell peppers, corn, and gooey cheese—crispy on the outside, melty on the inside , with guac/salsa

Stuffed baby eggplants in a rich peanut-sesame gravy.

Ivy gourd stir-fried with spices and coconut or peanuts.

these tamarind-based stews—made with okra (Bendakaya), bottle gourd (Sorakaya), or mixed vegetables (Mukkalu)

Comforting lentil classics—flavored with ridge gourd (Beerakaya), tomato (Tomato), spinach (Thotakura), or tangy sorrel leaves (Gongura)

dry curry made with tender broad beans sautéed in a spiced onion-coconut or garlic masala

pachadis are freshly ground chutneys made from seasonal vegetables like tomato, dosakaya (cucumber), vankaya (brinjal), beerakaya (ridge gourd), and allam (ginger).

Karnataka-style rasam with gentle spices, tamarind, tomatoes & a hint of jaggery.

Thick lentil-based gravy with vegetables and a traditional Karnataka huli pudi.

Lightly sautéed vegetable stir-fry finished with coconut, mustard & curry leaves.

Sweet–tangy–spicy gravy made with pineapple, tamarind & jaggery.

Iconic okra gojju with roasted coconut, tamarind & jaggery.

Karnataka’s signature lentil-rice dish slow cooked with vegetables & aromatic spices.

Brinjal rice seasoned with a traditional vangi bath masala.

Curd-based curry with ash gourd, okra or cucumber — mild, soothing & festive.

Classic lemon rice tempered with turmeric, peanuts & spices with onion.

Tamarind rice made with puliyogare gojju, sesame & temple-style seasoning.

Seasonal broad-bean curry with roasted spice blend — a winter Karnataka favorite.

Tangy-sweet flattened rice cooked with tamarind gojju, jaggery & peanuts.