Mint Indian Bistro — St. George, UT

Golden fermented crepe filled with spiced potato, served with sambar and coconut chutney.

Crispy Mysore-style dosa with red-hot chili chutney smeared inside — gluten-free fermented crepe heat.

Crisp pastry filled with spiced potato and peas.

Hand-pressed minced kebab with coriander, tomato, and warm spices — griddled crisp at the edges.

Charred cottage cheese cubes marinated in yogurt and spices, from the tandoor.

Boneless chicken marinated overnight, roasted in the clay oven.

Half chicken, yogurt-chili marinade, smoky charcoal finish.

Minced lamb on skewers with ginger, garlic, and garam masala.

Marinated with the hottest chilies in the world — Carolina Reaper, Ghost Pepper, Trinidad Moruga Scorpion, and more. Waiver required; finish for Wall of Flame glory.

Tandoori dark-meat chicken simmered in tomato-butter gravy — the comfort classic.

Kashmiri-style lamb curry with warm aromatics and a deep red gravy.

Black lentils slow-simmered with butter and cream.

Yellow lentils finished with a double tempering of cumin, garlic, chili, and toasted spices.

Chickpeas in tangy tomato-onion masala.

Spinach gravy with soft paneer cubes.

Cauliflower and potato with turmeric and cumin.

Grilled breast tikka in creamy tomato masala.

Charred paneer tikka simmered in the same creamy tomato masala as the chicken classic.

Bone-in goat slow-cooked in aromatic gravy.

Seasonal white fish in coconut-forward coastal spices.

Layered basmati rice with caramelized onion, saffron, and your choice of protein — sealed and dum-cooked.

Basmati biryani cooked with Mint’s Inferno chili blend — veggies, chicken, or lamb. Not for the faint-hearted.

Seasonal vegetables layered with basmati and saffron.

Classic dum biryani with boneless chicken and fried onions.

Celebration biryani with tender goat.

Tandoor naan stuffed with minced meat or paneer mixed with ghost chilies — hotter than Vegas heat. Recommended with raita.

Soft tandoor bread.

Naan brushed with garlic butter and cilantro.

Stuffed with melting cheese.

Whole wheat flatbread from the tandoor.

Basmati tempered with cumin.

Steamed basmati rice.

House yogurt blended with Alphonso-style mango — cool and creamy.

Hot black tea simmered with ginger, cardamom, and house spices — the classic Mint chai.

Traditional sweetened yogurt drink from The Lassi Bar®.

Savory yogurt cooler with roasted cumin.

Spiced buttermilk from The Lassi Bar®.

Warm milk dumplings in rose syrup.

Cardamom rice pudding with pistachios.

Soft cheese patties in saffron milk.