Swagath Group | Manpasand Menu

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	Samosa (2pcs w/tamrind)	2.25
Triangular puffs stuffed with spiced potatoes and peas

Chilli Gobi (spicy) 6.45
Batter fried cauliflower sauteed in peppers and onion

Mixed Pakoda / Onion 3.95
Batter fried vegetable fritters with chutney

Mirchi Bajji (4 pcs) 3.95
Batter fried bananna peppers and chutney

Samosa Chat 5.25
Mashed samosa served with chole and chutneys

Chole Puri 5.25
Chick peas with two fluffy deep fried Indian breads

Chilli Paneer 6.25
Paneer cubes sauteed in chilli and soy sauce

Aloo Gobi 5.95
Potato and Cauliflower cooked in an exotic spicy gravy

Naurathan Kuruma 6.45
A blend of nine vegetables cooked in an exotic sauce

	Malai Kokta Curry	6.45
Koftta balls made of cheese in a homemade creamy sauce

Palak Paneer 6.45
Cottage cheese cubes cooked with spinach

	Paneer Makhanil Tikka Ma	6.45
Cottage cheese cubes cooked in a creamy tomato sauce

Tomato Mutter 6.45
Curry with green peas and tomato

Mutter Paneer 6.45
Homemade cheese cubes cooked in a rich creamy sauce

Began Burta 5.95
Baked eggplant with tomato, onion

	Okra Masala (Bhindi Masala)	5.95
Fried okra with onion, tomato, and green pepper

	Okra Fry (Bhindi Fry)	6.45
Chopped okra with sauteed onions, cashews, and spices

Gobi Manchurian 6.45
Batter fried cauliflower sauteed in manchurian sauce

Chan Masala 5.95
Garbanzo beans cooked in homemade sauce

Egg Curry 6.45
Boiled eggs cooked in a spicy sauce

Chettinad cuisine is the cuisine of the Chettinad region of Tamilnadu state in southern India.Chettinad cuisine is one of the spiciest and the most aromatic in India.It is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas.

Hyderabadi Biryani is a famous meat and rice dish of Hyderabad, India. It is a traditional celebration meal made using chicken and rice and is a staple of Hyderabadi cusine. This variety is popular in the city of Hyderabad, India.

Indian Chinese cuisine is the adaptation of Chinese seasonings and cooking techniques to Indian tastes. It is said to have been developed by the tiny Chinese community that has lived in Calcutta for over a century. Immensely popular as appetizers and also fried rices.