Dosa Hub Five Dock

Millet dosa. Raagi, millet is a rich source of fiber and helps lower cholesterol level. Raagi dosa is a healthy dosa variety made with ragi flour, urad dal and rice. Chicken and veg chettinad curry is good combination.

A mild spicy onion paste is spread on the dosa. The karam dosa is hard to resist. Served with sambar, peanut and coconut chutney. (V) (GF)

A mild spicy onion paste is spread on the dosa. The karam dosa is hard to resist. Served with sambar, peanut and coconut chutney.(V) (GF)

A mild spicy onion paste is spread on the dosa. The karam dosa is hard to resist. Served with sambar, peanut and coconut chutney.(V) (GF)

A mild spicy onion paste is spread on the dosa. The karam dosa is hard to resist. Served with sambar, peanut and coconut chutney. (V) (GF)

Tingly onion paste spread on a dosa, stuffed with thinly sliced onions, cashewnuts, coriander and cooked delicately to crispy perfection. Another popular delicacy from the southern India. Served with sambar, peanut and coconut chutney.(V) (GF)

An enticing delicacy, where karam spread on dosa along with shredded cheese lightly melted and cooked crispy to make love on your taste buds. Served with sambar, peanut and coconut chutney.(V) (GF)

Named after the royal city of Mysore in southern India, this fine delicacy is for royal palettes, blending the enticing flavour o the karam dosa with a layer of delicious potato masala and mingled to caress your buds. Served with sambar, peanut chutney and coconut chutney. (V) (GF)

A crispy plain dosa, come prepared to eat quite a few of these plain dosas and extremely light. Served with sambar, peanut and coconut chutney. (V) (GF)

A crispy plain dosa in ghee and roasted to crispy layer. Served with sambar, peanut and coconut chutney.(V) (GF)

The masala dosa packs quite a punch hidden in its folds. Served with sambar, peanut and coconut chutney. (V) (GF)

The masala dosa packs quite a punch hidden in its folds. Served with sambar, peanut and coconut chutney.(V) (GF)

A crispy plain dosa twice the size of plain dosa, served with sambar, peanut and coconut chutney. (V) (GF)

A crispy plain dosa twice the size of masala, served with sambar, peanut and coconut chutney.(V) (GF)

The karam dosa with a layer of delicious potato masala, mingled to caress your buds. Served with sambar, peanut chutney and coconut chutney.

Fine thin slices of onion, chilli, cashew nuts, corainder sprinkled over dosa, cooked to crisp perfection, brings to your delectable palette the delicacy. Served with sambar, peanut and coconut chutney.(V) (GF)

Onion dosa stuffed with potato masala. Served with sambar, peanut chutney and coconut chutney. (V) (GF)

Shredded paneer (cottage cheese) along with green peas, lightly spiced and stuffed in dosa. Served with creamy mixed vegetables kurma (curry) along with onion raitha. (V) (GF)

Spinach paste spread on a dosa, creates a sensual base to accept within its fold grated paneer and to be cooked together til just crisp. Served with creamy kurma (curry) along with onion raita.(V) (GF)

A creamy vegetable kurma curry spread on the dosa with sprinkles of paneer and onion garnished and served with coconuts, peanut chutney and piping hot sambar.(V) (GF)

This is designed for people loving only cheese and butter on dosa and kids and cheese with unsalted butter which melts in your mouth. Served with coconut, peanut chutney and piping hot sambar. (V) (GF)

Shredded cheese with roasted garlic, chilli spread on thin dosa, cooked with perfection to enhance the flavours of garlic and mild of melted cheese. Served with sambar, coconut and peanut chutney. (V) (GF)

Made of green moong dal, rice, stuffed with onions, this dosa is a rare and a lip-smacking delight. Served with peanut and coconut chutney along with sambar.(V) (GF)

It is a green moong sal dosa stuffed with upma and giving it a blend of enamoring flavours. It is a whole meal by itself. Served with peanut and coconut chutney along with sambar.(V) (GF)

An pancake version of the conventional thin crisp dosa-the batter is mixed with slices of onion, tomato, carrot, capsicum, fried in ghee, making a wholesome meal of vegetables and dosa. Served with sambar, peanut and coconut chutney. (V) (GF)

Mild spicy lentil powder sprinkled on dosa and cooked crisp. Crunchy and tasty dosa. Served with coconut, peanut chutney and piping hot sambar.(V) (GF)

Mild spicy lentil powder sprinkled, potato masala on dosa, drizzled with desi ghee and cooked crisp. Crunchy dosa. Served with coconut, peanut and piping hot sambar.(V)

Rava dosa is a varriety of south Indian dosa which are crisp, netted and thin. (V) (GF)

Rava dosa is a varriety of south Indian dosa which are crisp, netted and thin.(V) (GF)

Rava dosa is a variety of south Indian dosa which are crisp, netted and thin stuffed with potato masala.(V) (GF)

A miniature version of the idly, these small button idlys are soaked in piping hot sambar, topped with ghee and corainder. (VF) (GF)

A miniature version of idly, pan fried with onions and special spices tossed with aromatic chat masala. Served with coconut chutney.(V) (GF)

Two pieces. Grounded lentil mixed with baby spinach and made dumplongs deep fired in oil. Served with sambar, peanut chutney and coconut chutney. (V)

Two pieces. Grounded lentil dumplings deep fired in oil. Served with sambar, peanut and coconut chutney. (V) (GF)

Two pieces. Grounded whole lentil dumplings along with cumin, curry leafs, finely chopped onions mixed together and deep fired in oil. Served with sambar, peanut and coconut chutney.(V) (GF)

Three pieces. Served with a similar batter of lentils, rice, the idly is a steam cooked dish that is soft, delicious and almost melting in the mouth. Served with sambar, peanut and coconut chutney.(V) (GF)

A rare delicacy from the religious city of kanchi, this idly is made with special south Indian spices, chopped ginger, chillies and igniting myriad flavours with each bite. Served with peanut and coconut chutney along with sambar. (V) (GF)

Slowly roasted lentils along with mild spices grounded in a special grinder retaining the flavours, wholesomeness of ingredients and sprinkled liberally on steamed idly's with desi ghee amd served with coconut, peanut chutney and sambar. (V) (GF)

Two steamed idly. Seved with a bowl of hot sambar with crispy vada. Served along with coconut and peanut chutney. (V) (GF)

Upma, upumavu or uppittu is a dish originating from the Indian subcontinent, most common in south Indian, Maharashtrian, sri lankan tamil breakfast and cooked as a thick porridge from dry-roasted semolina.(V)

Three pieces. This is another form of whole wheat Indian bread. The wheat flour is kneaded into soft dough, pressed into round discs, when deep fired and puffs up like a ballon. Served with mix vegetable kurma and potato curry. (V)

A combination of samosa, paneer tikka and baby corn fritters. Served with a drizzle of sauce. Ideal for two people.

A combination of chicken tikka, goat chops and somasa. Served with a drizzle of sauce. Ideal for two people.

A combination of crispy prawns, Amritsari fish and samosa. Served with a drizzle of sauce. Ideal for two people.

Prawns, marinated in light, spicy better, deep fired in vegetable oil and tossed with special garnishing powder. Served with a drizzle of sweet and chilli sauce.

Crispy fried fillets in Amritsar are all across the country. Boneless fish coated in a special gram flour batter, deep-fried till the outside is crunchy, inside is soft and melt in the mouth. Sprinkled with a generous amount of chaat masala. (GF)

Tender goat chops, marinated in the chef's special spices, cooked slowly in a tandoor, dusted with tingly masala and transports you into a realm of oral pleasure. Served with mint sauce.(GF)

A mouth-watering from the Nizam's royal kitchen in Hyderabad style dry chicken dish and it's a marinated tenderloin chicken.(GF)

Small pieces of boneless chicken cooked in a tandoor oven after marinating in spices and yogurt overnight. Served with mint sauce.(GF)

Marinated chicken breast cubes, spiced lightly for a luscious lip smoking smooth creamy, cheesy and kebabs grilled in tandoor oven. Served with mint sauce on a plate of sizzling salad.(GF)

Tandoori barbecued chunks of cottage cheese marinated with yoghurt and spices. Served on sizzler with mint sauce. (V) (GF)

Diced vegetables steamed cooked with mild spices, packed in a special pastry sheet and slowly fried. Served with a drizzle of date and tamarid sauce. (V) (DF)

Crisp and tender baby corn from the garden coated with tongue tickling flavour of batter mixed with spices then deep-fried. (V) (DF)

An telegu land recipe where peanut, carom seeds filed in spicy chillies and in crunchy overcoats. Served with toppings. (V) (GF) (DF)

Deep-fried cottage cubes with bell peppers, chillies, onion, garlic and sauces. (V)

Indian dish of tandoori chicken slowcooked in a creamy cashew nut, tomato sauce and infuced with spices. (GF)

Boneless chicken pieces, marinated in spices, cooked in a tandoor, then introduced into a creamy masala gravy and cooked again. The deep red chicken chunks just melt in the mouth.(GF)

Goat curry, only available for meals in railway running rooms of India, which are now submerged as part of history. Spicy goat meat on bone, cooked with potatoes and has a nice mustard flavour with smoky peppers. (GF) (DF)

This is a chicken curry which was cooked in military hotels of India and now they are almost extinct. A spicy chicken on bone dish cooked in a fiery hot gravy and folded with corainder. (DF) (GF)

Gongura the pride of telugu people, a dish made with the tender sorrel leaves curried to perfection in an Andhra sauce made up of chilli, mustard and corainder. Goes with plain rice. (DF) (GF)

A chicken prepration evolved from the chettinadu province of the India - an amalgamation of sharp Indian spices cooked in tomato and onion sauce spiked with coconut. (DF) (GF)

Korma is a dish originating in the Indian subcontinent, consisting of chicken braised with yoghurt (dahi) or cream, water and spices to produce a thick sauce or glaze. (GF)

Korma is an ultimate delight for meat lovers. Mutton stirred in with yogurt (dahi), water and a mélange of spices along with garlic-ginger, cloves, cardamom and cinnamon sticks.(GF)

Pan roasted boneless goat cubes loaded with native spices - cooked in the age old way originated from the gully boys of Hyderabad. (DF) (GF)

Boneless goat leg meat cooked in gravy of browned onions, tomatoes, garlic, ginger, aromatic spices and Kashimiri red chillies. (DF) (GF)

Catholic cuisine in Goa is a fusion of Indian and Portuguese cooking styles. Little vinegar is used to give the zingy taste to the fish, special spices and creamy coconut milk is added. (GF)

Juicy prawns cooked in onions and tomato gravy along with ginger and green peppers. Mildly spiced and creamy.

Soft paneer (cottage cheese) cubes coked in a smooth spinach curry along with cumin, ginger, garlic, onions and finished with a fresh cream or butter.(V) (GF)

Spicy thick gravy made with pieces of paneer mixed in a buttery sauce of tomatoes, onion paste and lots of spices. A mouth-watering recipe of delight.(V) (GF)

Yellow dal cooked to perfection on a low flame. The lightly spiced tadka and makes it delicious edible. (V) (GF)

Vegetable medley preparation evolved from the chettinadu province of the India an amalgamation of sharp Indian spices cooked in tomato and onion sauce spiked with coconut. (V) (DF) (GF)

Braised bhindi (okra) in a tangy tomato, onion sauce and garnished with corainder. (V) (DF) (GF)

Paneer, capsicum, tomato chunks, cooked in a creamy masala gravy and lightly spiced lightly. (V) (GF)

Small chunks of potato cooked in amild spicy tomato based gravy with healthy green peas.(V) (DF) (GF)

The most sought and after vegetarian Indian dish. Malai means cream and kofta are fried dumplings balls. They are made up of mashed potatoes, mix vegetables and paneer. These kofta are dunked in a smooth, mildly sweet and lighted curry. The combination of the kofta with the curry. (V)

A combination of potatoes, cauliflower, carrot, beans are marinated overnight in spices and yoghurt. The vegetable marinade is layered with rice and dum-cooked to perfection. Served with onion raita and mirchi ka salan. (V) (GF)

Tender chicken pieces are marinated overnight in spices and yoghurt. The chicken marinade is layered with rice and dum-cooked to perfection. Served with onion raita and mirchi ka salan.(GF)

The dum biryani was cooked with goat's meat. Tender goat leg pieces are marinated overnight in spices and yoghurt. The meat marinade is layered with rice and dum-cooked to perfection.(GF)

(V)

The sweet and soft paneer balls cooked in sugar syrup, immersed in chilled creamy milk and dressed with crunchy dry fruits.(V)

Thinly grated carrots, slow-cooked on a low flame and garnished with lightly fried cashew nuts.(V)

Whole apricots with seed dressed and cooked in sugar syrup dressed with apricot kernels. Served with a dash of cream or ice cream.(V)

Double roti in Hyderabadi means bread. Bread cooked in creamy milk along with dry fruits, light spices and desi ghee topped with khoya.(V)

Roasted pistacho roughtly chopped and cooked in thick sweet milk flavoured lightly with cardomon. Served in earthen pot. (V)

Gulab jamuns have got their name from the fact that they are jamun (an Indian fruit) shaped, round and usually soaked in a rosewater scented syrup. Deep-fried balls made of milk powder, flour, butter, cream milk and then soaked in sugar syrup.(V)