Hotel Siddhartha

Crisp dosa with spiced potato filling, chutneys and sambar.

Spicy red-chutney dosa with potato filling.

Crisp lace-thin semolina dosa with onions and ghee.

2 idlis + 1 medu vada with sambar and three chutneys.

Rice and moong-dal mash tempered with ghee, pepper and curry leaves.

Semolina cooked with veggies, mustard and curry leaves.

Karnataka one-pot of rice, lentils, tamarind and ghee-fried cashews.

Cooling curd rice with mustard tempering and pomegranate.

Wok-tossed Hakka noodles with crunchy veg and soy.

Veg balls in tangy garlic-soy gravy.

Wok rice tossed in fiery schezwan paste.

Crispy paneer cubes tossed in chilli-soy.

Crispy cauliflower, fiery masala, curry leaves.

Crispy potato tossed in honey-chilli glaze with sesame.

Mixed crunchy vegetables in spicy garlic sauce.

Tomato-cashew gravy, soft paneer cubes, fenugreek aroma.

Black urad and rajma slow-simmered, finished with cream.

Mixed vegetables, whole spices, sealed and slow-cooked.

Saffron pulao with dry fruits, paneer and pomegranate.

Tandoor-baked, brushed with white butter.

Whole-wheat roti from the tandoor.

Crisp puris with spiced tamarind water and chickpea filling.

Puffed rice with chutneys, sev and crunchy onion.

Crispy puris loaded with chutneys, onion and sev.

Puris filled with chickpea, sweet yoghurt and chutneys.

Crushed samosa topped with chickpeas, yoghurt and chutneys.

Spiced veg mash with buttery soft pav.

Spicy potato fritter in pav with garlic chutney.

Sprouted moth-bean curry with farsan and onion.

Warm khoya dumplings in cardamom-rose syrup.

Soft cottage-cheese discs in saffron-cardamom milk.

Classic ghee-rich besan fudge from Mysuru.

Slow-cooked carrot pudding with khoya and ghee.

Traditional South Indian filter coffee, foamy and strong.

Chicory-blend filter coffee in a tumbler-davara.

Saffron-almond milk, chilled or hot.

Strong, spiced, lots of cardamom.

Spiced chaas with ginger, curry leaves and asafoetida.