Pickup in Frisco, Texas
The Menu ਮੀਨੂ
Punjabi home cooking, plus a few Indo-fusion dishes of our own. Everything is made to order.
Signature dishes
Shuruaat
Small plates
- Dahi Bhalla
- Soft lentil dumplings under chilled dahi, tamarind chutney and roasted spices.
- Sprouted Moong Dal Salad
- Street style, with crunchy peanuts, juicy tomatoes, pomegranate and a squeeze of chaat masala.
- Masala Idli
- Crispy outside, soft inside, tossed with peppers and curry leaves. Served with fresh coconut chutney.
- Masala Bhutta Dip
- Street style corn in a creamy, chatpata dip. Scoop it up with a chip.
Ghar di Rasoi
From the home kitchen
- Punjabi Kadhi Pakora
- Yogurt and besan kadhi with soft pakoras, tempered with dried red chilies and cumin.
- Burrata Lababdar
- A rich lababdar gravy finished with fresh burrata. An Indian classic with a gourmet twist.
- Royal Paneer Kathi Roll
- Paneer rolled in flaky parantha with green chutney and pomegranate. Street food, plated like fine dining.
- Garden Pesto Eggs
- Jammy eggs in a Chaska style pesto with cherry tomatoes, served with garlic toast.
Chaat te Sliders
Street food & fusion
- Kutchi Dabeli
- Sweet, spicy, tangy and crunchy, all in one bite, with sev and pomegranate.
- Butter Chicken Sliders — Non-veg
- Butter chicken piled into soft slider buns. One hand for gossip, one hand for this.
Mitha
Sweet
- Panjiri
- Slow roasted in desi ghee and loaded with badam and pista, made the way maa used to make it. Warm and homely.
Full menu
Shuruaat
Appetizers
- Masoor Dal Pakora
- Red lentils ground with spices and fried until crisp.
- Palak Pakora
- Spinach leaves in a gram flour batter, fried crisp.
- Mix Pakora
- Mixed vegetables in a spiced gram flour batter, fried.
- Dal Vada — South Indian
- Crunchy chana dal fritters with herbs and whole spices.
- Veg Chop — Bengali
- Beetroot, carrot and potato croquette, crumbed and fried.
- Aloo Chop — Bengali
- Spiced mashed potato croquette in a gram flour coat.
- Vada Pav — Mumbai
- A spiced potato fritter in a soft bun, with chutney.
- Bread Pakora
- Bread dipped in spiced gram flour batter and fried.
- Stuffed Bread Pakora
- Bread pakora filled with spiced potato before frying.
- Bread Roll
- Spiced mashed potato rolled in bread and fried crisp.
- Corn Salad
- Pasta Salad
- Paneer Pakora
- Paneer in a spiced gram flour batter, fried.
- Fried Tandoori Paneer
- Paneer Cutlet
- Paneer patty, crumbed and shallow fried.
- Dahi Vada
- Soft lentil dumplings in chilled yogurt with chutneys.
- Dahi ke Kabab
- Soft patties of hung yogurt and paneer, crisp outside.
- Hara Bhara Kabab
- Spinach, peas and potato patties, green and mildly spiced.
- Pani Puri
- Crisp shells filled with potato and spiced tamarind water.
- Fried Idli — South Indian
- Steamed rice cakes, fried and tossed with spices.
- Paddu with Chutney — South Indian
- Fermented rice and lentil batter cooked in rounds, with chutney.
- Coin Veg Tikki
- Paneer Kathi Roll
- Paneer wrapped in a paratha with onion and chutney.
- Chicken Kathi Roll — Non-veg
- Chicken wrapped in a paratha with onion and chutney.
Ghar di Rasoi
Main courses · Vegetarian
- Bhindi Sabzi
- Okra cooked dry with onion and spices.
- Mix Vegetable
- Seasonal vegetables in a spiced gravy.
- Baingan Bharta
- Aubergine roasted over flame, then mashed with onion and tomato.
- Baingan Aloo
- Aubergine and potato cooked together with spices.
- Gobi Aloo
- Cauliflower and potato, cooked dry with spices.
- Cabbage Aloo
- Cabbage and potato, cooked dry with spices.
- Beans Aloo
- Green beans and potato, cooked dry with spices.
- Matar Aloo
- Peas and potato in a light onion and tomato gravy.
- Aloo Sabzi (Dry)
- Potato cooked dry with cumin and turmeric.
- Aloo Sabzi (Curry)
- Potato in a thin spiced gravy.
- Capsicum Aloo
- Peppers and potato, cooked dry with spices.
- Capsicum Paneer
- Paneer and peppers in a spiced tomato gravy.
- Paneer Butter Masala
- Paneer in a tomato and cream gravy, finished with butter.
- Kadhai Paneer
- Paneer and peppers cooked hard with crushed coriander seed.
- Palak Paneer
- Paneer in a spinach gravy with ginger and garlic.
- Paneer Bhurji
- Paneer scrambled with onion, tomato and spices.
- Malai Kofta
- Paneer and potato dumplings in a cashew and cream gravy.
- Lauki Kofta
- Bottle gourd dumplings in an onion and tomato gravy.
- Methi Malai Matar
- Fenugreek leaves and peas in a cashew and cream gravy.
- Dal Makhani
- Black lentils simmered long, finished with butter and cream.
- Yellow Dal
- Split lentils, simmered and tempered with cumin and garlic.
- Green Moong Dal
- Whole green mung beans, simmered and tempered.
- Masoor Dal (Black and Orange)
- Red lentils, whole and split, simmered and tempered.
- Kadhi Pakora
- Gram flour fritters in a tangy yogurt and gram flour gravy.
- Rajma
- Kidney beans in a slow cooked onion and tomato gravy.
- Punjabi Chole
- White chickpeas in a dark, tangy spiced gravy.
- Black Channa
- Black chickpeas, firmer and nuttier, cooked with spices.
- Lobia (Raungi)
- Black eyed peas in an onion and tomato gravy.
- Sarson ka Saag (Seasonal)
- Mustard greens cooked slowly with ginger and garlic.
Chawal
Rice & biryani
- Plain Rice
- Steamed basmati.
- Jeera Rice
- Basmati tempered with cumin.
- Peas Pulao
- Basmati cooked with peas and whole spices.
- Veg Biryani
- Layered rice with vegetables and whole spices.
- Paneer Spinach Biryani
- Layered rice with paneer and spinach.
- Chicken Biryani — Non-veg
- Layered rice with marinated chicken and whole spices.
- Mutton Biryani — Non-veg
- Layered rice with slow cooked mutton.
Maas te Machhi
Non-vegetarian
Dahi chicken and fish pakora are served as appetizers; the rest as main courses.
- Dahi Chicken
- Chicken cooked in a yogurt gravy, tangy and rich.
- Fish Pakora
- Fish in a spiced gram flour batter, fried crisp.
- Butter Chicken
- Tandoori chicken in a tomato and cream gravy.
- Bhuna Chicken
- Chicken cooked down hard so the masala clings, not a gravy.
- Chicken Curry
- Chicken in an onion and tomato gravy.
- Keema
- Minced meat cooked with onion, tomato and spices.
- Mutton Curry
- Mutton slow cooked in a spiced onion gravy.
- Fish Curry
- Fish simmered in a spiced gravy.
Chinese
Indo-Chinese
- American Chopsuey
- Crisp fried noodles under vegetables in a sweet and sour sauce.
- Veg Fried Rice
- Rice stir fried hard with vegetables and soy.
- Hakka Noodles
- Wheat noodles stir fried with vegetables and soy.
- Veg Manchurian
- Fried vegetable balls in a sweet, hot and tangy sauce.
- Hot and Sour Vegetables
- Vegetables in a peppery, vinegared sauce.
- Paneer Chilli (Dry)
- Paneer tossed with peppers and onion, no gravy.
- Paneer Chilli (Gravy)
- Paneer with peppers and onion in a thickened sauce.
- Hot and Sour Chicken — Non-veg
- Chicken in a peppery, vinegared sauce.
- Chilli Chicken (Dry) — Non-veg
- Chicken tossed with peppers and onion, no gravy.
- Chilli Chicken (Gravy) — Non-veg
- Chicken with peppers and onion in a thickened sauce.
Rotiyan
Breads
- Tandoori Roti
- Wholewheat bread baked on the wall of the tandoor.
- Lachha Parantha
- Layered wholewheat bread, flaky and folded.
- Garlic Naan
- Leavened bread with garlic, baked in the tandoor.
- Amritsari Kulcha
- Stuffed leavened bread, crisp and buttered.
Mitha te Thanda
Desserts & drinks
- Gajar da Halwa
- Carrots cooked down slowly with milk and sugar.
- Phirni
- Ground rice set in sweetened milk, served chilled.
- Sweet Lassi
- Yogurt blended with sugar, served cold.
- Masala Chai
- Black tea brewed with milk and whole spices.