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

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.

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

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

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

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

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

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

Crisp pastry filled with spiced potato and peas.

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.

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

Seasonal vegetables layered with basmati and saffron.

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.

Warm milk dumplings in rose syrup.

Cardamom rice pudding with pistachios.

Soft cheese patties in saffron milk.

Traditional sweetened yogurt drink from The Lassi Bar®.

Savory yogurt cooler with roasted cumin.

Floral rose syrup blended with yogurt.

Fresh strawberry yogurt blend.