All-Day Food Menu
Our menu celebrates the rich flavours of Indian culture, sharing the stories and age-old traditions that make each dish significant. Every item on our menu is 100% halal, ensuring a delightful and inclusive dining experience for all our guests.
Sample Menu
At Veranda Indian, we’re always learning, always experimenting. Our menu is our way of exploring India’s regional, seasonal and homestyle flavours — which means it’s constantly evolving.
What you see below is a sample menu. We do try to keep this section updated… but the kitchen often gets in the way of admin (and honestly, we wouldn’t have it any other way).
For the freshest update, click the link below to view our current menu. We can’t wait to welcome you to our Veranda!
Chakna | Bar Nibbles
Nachani Papad & Dips
Millet Crisps | Thecha | Chundo | Pachadi
GF, V, NF, VG-A
Regardless of the region you go to in India, a theme that unites all verandas is the age-old tradition of sun drying – whether it is fruits, vegetables, spices or our personal favourite – papads/ papadums. We pair Nachani Papad with the fiery kick of Maharashtra's Thecha, the sweet tanginess of Gujarat's Chundo, and the creamy delight of Kerala's Pachadi.
Parsi Bun Maska
Toasted Potato Buns | Homemade White Butter
V, NF, NOG, GF-A, VG-A, DF-A
A simple joy from Irani cafés and railway platforms across India — soft, toasted potato buns generously slathered with our house-made white butter. Buttery, warm, and made to be dipped in chai, just the way we remember.
Mathri Achaar
Flaky Crisps | Homemade Pickle
V, VG, DF, NF, NOG
When the craving for a little something hits, mathri and achar are here to save the day. Crisp, flaky bites of spiced mathri paired with tangy pickle. A timeless Indian snack that's perfect for those in-between moments or as a delightful companion to your favourite drink.
Kerala Pazham Pori
Ripe Banana | Lightly spiced batter | Crisp-fried
V, VG, DF, NF, NOG
Golden, crisp, and straight out of Kerala’s evening kitchens — Pazham Pori is our take on the humble banana fritter, made with ripe banana and lightly spiced batter. In Southern India, this is what you’d get with your 4pm chai, whether you were stuck indoors during monsoon or visiting a friend unannounced. At Veranda Indian, it’s just as perfect with a cup of tea, as a sweet bar snack, or an end-of-meal treat.
Looking for an elevated dining experience? Be our Special Guest and enjoy our Degustation Menu.
CHAAT
Ghee Aloo Tikki
Crispy Ghee Aloo Tikki | Kala Chana| Chutneys
V, NF
A street-side classic from the bustling lanes of Old Delhi! Crisp, golden aloo tikki, hearty chana. A bite of nostalgia with a dash of the unexpected.
Pani Puri
Puffed Wheat Balls | Potato | Spiced Water | 8 PCS
V, VG, DF, NF, NOG
There’s a reason paani puri always comes in dozens—one is never enough. The crunch, the explosion of flavours, the refreshing hit of spice and tang—it’s a moment of pure joy, just like it was back when you first tasted it. Whether you call it golgappa, puchka, or paani batasha, one thing stays the same: it always leaves you wanting more.
Dahi Bhalla
Dal Sponges | Banana & Grape Chutney | Yogurt
GF, V, NF, NOG
Soft, spongy dal bhallas swimming in yoghurt — the stuff of street-side chaat dreams. The twist? A banana and grape chutney that adds fruity sweetness to the tang and spice. Chaat itself is said to have royal beginnings: Shah Jahan’s doctor once prescribed a “spiced snack with tamarind and mint” to fight off illness, and just like that, medicine turned into indulgence.
Dahi Puri
Puffed Wheat Balls | Yogurt | Tamarind | Mint & Coriander Chutney | 6 PCS
V, NF, NOG
Little rounds of happiness filled with sweetness, spiciness & tanginess
Papdi Chaat
Crispy Homemade Papdi | Chutneys | Sev
V, NF
Crispy papdis, tangy chutneys, cooling yoghurt and a sprinkle of spices come together in this vibrant street-food classic.
Grilled
Goan Chicken Cafreal
Chicken Drumsticks | Vinegar
DF, GF, NF
Goa’s most beloved green chicken, cafreal, has a passport of its own. Born in Mozambique, carried to India via the Portuguese, and transformed in Goan kitchens — it’s a story of travel, trade, and taste. A punchy marinade of coriander, chillies, and vinegar gives this dish its bold flavour, making it a true Goan staple.
Lucknow Shami Kebab
Lamb Patty | Walnut & Flaxseed Chutney
GF
Legend has it that the Shami Kebab was born out of indulgence. A Nawab in Lucknow, famed for his love of fine food, had lost all his teeth—but none of his appetite. Determined to keep his patron well-fed, his royal khansama crafted a kebab so tender, it needed no chewing at all.
Our version honours that legacy. Slow-cooked lamb and chana dal are blended with house-ground spices, then shaped into delicate patties that are crisp on the outside, melt-in-your-mouth within. This is more than just a kebab. It’s a quiet nod to culinary creativity, royal indulgence, and the kind of cooking that puts care above shortcuts.
Kalonji Paneer Tikka
Paneer | Nigella seeds | Hung yoghurt | Mild spices
GF, V
Inspired by Farrukhabad wali Nani’s signature paneer tikka, this version is gently marinated with kalonji (nigella seeds), hung yoghurt, and mild spices. The result is a tikka that’s soft, delicately flavoured, and never overpowering — just the way Nani made it. A comforting favourite across all ages, and surprisingly popular with toddlers too.
Palak Shikampuri Kebab
Spinach | Chana Dal | Paneer
GF, V
Inspired by the royal kitchens of Hyderabad, shikampuri kebabs were once made for nobles who wanted something softer, richer, and more refined than the usual fare. Shikam means ‘belly’ and puri means ‘filled’ — traditionally, these kebabs were stuffed with a creamy centre.
Ours is a homestyle vegetarian interpretation — slow-grilled patties made with spinach, chana dal, and paneer, soft in the centre and gently crisped on the outside. Unlike the usual deep-fried versions, ours are grilled for that subtle smokiness, just the way we remember from those winter evening nashtas at home.
Small Plates
Butter Chicken Pockets
Butter Chicken | Pita Bread | 2PCS
GF-A
Butter Chicken, but make it handheld. Juicy tandoori chicken, smothered in that rich, velvety makhani sauce, all tucked into a warm, convenient pocket. Same bold flavours, zero fuss — just grab, bite, and enjoy.
Bombay Veg Frankie Slider
Potato | Schezwan | Frankie Masala | 2 PCS
V, NF, VG-A, DF-A
If you know, you know. The OG Indian wrap, born on the streets of Mumbai, packed with flavour and made to be eaten on the go. Our version keeps it real—homemade potato patty, our signature Schezwan sauce, and a dusting of house-blended Frankie masala, all wrapped up just right. Spicy, tangy, and deeply satisfying—because some things don’t need reinventing, just done right.
Kundapur Ghee Roast
Prawns | Byadgi Chillies | Curry Leaves
GF
In Karnataka’s coastal town of Kundapur, this dish was born out of the marriage between spice and patience. The deep red hue comes from local Byadgi chillies — smoky, sweet, and mild in heat. Slowly caramelised in ghee with tamarind, the masala clings to the prawns like velvet. Bold, messy, and unforgettable.
Rawalpindi Chole Pockets
Slow cooked Chickpeas | Ginger | Green Chillies | Homemade Masala | Homemade Pickle
V, VG-A, NF, NOG, DF-A
No onion, no garlic—just pure, bold flavour. This is how chole was made in the streets of Rawalpindi long before shortcuts existed. Slow-cooked chickpeas soak up the warmth of ginger, the heat of green chillies, and the depth of our homemade masala, creating a dish that’s as simple as it is powerful. We tuck it into soft pockets of bread, letting the spices do the talking. A side of homemade achaar brings that extra kick—because some things are best left unchanged.
Maddur Wada
Flour | Onions | Caramelised Ginger Onion Chutney
V, NF, VG
These crisp, onion-studded fritters are the pride of Maddur, a small town on the Bangalore-Mysore railway line. Originally sold at train stations to hungry travellers, the vada is flat and crunchy, with a texture that stands out from its puffier cousins. A true Indian railway legend on your plate.
BIG Plates
Rajasthan Dal Baati Churma
Panchmel Lentils | Ghee | Hard Unleavened Bread | Sugar | Spices
V, NOG
Born in the deserts of Rajasthan, Dal Baati Churma is a story of resilience, of making the most of what the land offers. In a place where water is scarce and the sun is relentless, warriors and travellers needed food that could last for days. The baati—hardy wheat dumplings—were once buried in hot sand, slowly baking under the desert sun. When hunger struck, they were cracked open, softened with ghee, and eaten with protein-rich dal - Panchmel, a Marwari delicacy, a hearty, spiced lentil stew. And because every meal deserves a sweet ending, churma was born—crushed baati mixed with sugar and yet more ghee, turning survival into indulgence. This isn’t just food; it’s the taste of Rajasthan’s spirit—bold, rich, and unforgettable.
Smoked Black Dal & Malabar Parotta
Slow-cooked black lentils | Kerala-style layered bread | Homemade white butter
V, NF, NOG
This is the kind of plate that slows you down — a smoky, comforting black dal simmered for hours, just like it would be on a charcoal chulha, served with flaky, layered Malabar parotta and a generous scoop of our homemade white butter. It’s a meal that doesn’t try too hard — just honest, nostalgic, and soul-satisfying. A quiet tribute to slow kitchens and the everyday rituals that shaped us.
Ghee Halwa Puri Chana
Ghee Halwa | Ghee Puri | Ghee Chana
V, NOG
Nothing describes the festive feels of Navratri & Dushhera like Halwa Puri Chana. Made with pure Desi Ghee, this is more than food, it's an emotion made to nourish the body with good fat & protein.
Lucknow Shami Lamb Kebab Burger
Lamb | Chana Dal | Homemade Masala
GF-A
Legend has it that the Shami Kebab was born out of indulgence. A Nawab in Lucknow, famed for his love of fine food, had lost all his teeth—but none of his appetite. Determined to keep his patron well-fed, his royal khansama crafted a kebab so tender, it needed no chewing at all.
Our version honours that legacy. Slow-cooked lamb and chana dal are blended with house-ground spices, then shaped into delicate patties that are crisp on the outside, melt-in-your-mouth within. This is more than just a kebab. It’s a quiet nod to culinary creativity, royal indulgence, and the kind of cooking that puts care above shortcuts.
Kolkata Fish & Chips
Crisp Barramundi Fillets | Shoestring Fries | Kasundi Mustard
DF
A Calcutta street favourite meets a Western classic. Golden-fried barramundi fillets in a light, spiced batter served with crunchy shoestring fries and a side of punchy Bengali kasundi — a mustard sauce with serious personality. Comfort food with a sharp edge.
Sindhi Dal Pakwan
Chana Dal | Crisp Bread | Chutney | Onions
V, NF, NOG-A
A staple in Sindhi homes, dal pakwan is simple yet grand. Legend has it that this dish was born from thrift — leftover roti and dal transformed into something irresistible. Today, it’s an identity marker of the resilient Sindhi community.
dESSERT
Kheer Brûlée
Rice Pudding | Brûlée | Blueberry Compote
VG, GF, DF, V, NF, NOG
Our Kheer Brûlée layers traditional kheer with a caramelised brûlée top, finished with a fresh berry compote for a pop of colour and taste. It made its debut on Sharad Purnima, a night known for its bright moonlight—just like the shine of this dish on your table!
Kulfi Falooda & Rabdi
Milk | Cardamom | Rose | Saffron | Vermicelli | Basil Seeds
V, NOG
Some desserts are just meant to be an experience. Kulfi—a richer, creamier cousin of ice cream—is slow-cooked milk infused with cardamom, then frozen into a dense, melt-in-your-mouth delight. Falooda brings the fun—silky vermicelli noodles, chewy basil seeds, and a drizzle of rose syrup come together for layers of texture and flavour. And then there’s the rabdi—thick, luscious, and simmered to perfection, tying it all together with a touch of nostalgia. It’s indulgent, refreshing, and just the right kind of messy—the way all good things should be.
Kerala Pazham Pori
Ripe plantain | Lightly spiced batter | Crisp-fried
V, VG, DF, NOG
Golden, crisp, and straight out of Kerala’s evening kitchens — Pazham Pori is our take on the humble banana fritter, made with ripe banana and lightly spiced batter. In Southern India, this is what you’d get with your 4pm chai, whether you were stuck indoors during monsoon or visiting a friend unannounced. At Veranda Indian, it’s just as perfect with a cup of tea, as a sweet bar snack, or an end-of-meal treat.
Kids’ meals
Kids' Fish & Chips
DF
Kids' Dal & Rice
V, VG, DF, GF, NOG
Kids' Paneer Slider & Chips
V
Dietaries
V: Vegetarian
GF: Gluten-free
DF: Dairy-free
VG: Vegan
NF: Nut-free
NOG: Onion-Garlic-free
-A: Alternate available
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