Mango Grove Indian Cuisine

fresh leafy spinach fritters in a gram flour batter

dosai served with coconut chutney, sambhar and tomato chutney.

stone ground urud dhal, do not shaped, fried.

ground rice and white lentil cakes ( steamed in idli molds)

potatoes, onions, and peas stuffed in a crisp , flaky crtust.

2 samosas , mysore vadai, 2 vegetable pakodas and aloo tikki.

a traditional south indian spicy sour soup

fresh tomatoes, celery, onions, leek and spices.,

a delicate vegetable broth with lentils and spices.

stone ground rice and urud dhal creeps

sada dosai filled with potato-onion masala

sada dosai with a spread of spicy coconut chutney

rice and lentil creeps with sauteed onions.

thin serrolina creeps

paper dosai filled with potato-onion masala

rice and lentil pancake served hot with sambhar and chutney.

homemade cheese prepared in a creamy spinach sauce

soft cheese and vegetable croquettes, simmered in a mild, creamy sauce.

chickpeas cooked in an exotic curry, flavored with coriander leaves.

black lentil and kidney beans simmered overnight and seasoned with fresh herbs.

fresh leafy spinach fritters in a gram flour batter

dosai served with coconut chutney, sambhar and tomato chutney.

stone ground urud dhal, do not shaped, fried.

ground rice and white lentil cakes ( steamed in idli molds)

potatoes, onions, and peas stuffed in a crisp , flaky crtust.

2 samosas , mysore vadai, 2 vegetable pakodas and aloo tikki.

a traditional south indian spicy sour soup

fresh tomatoes, celery, onions, leek and spices.,

a delicate vegetable broth with lentils and spices.

stone ground rice and urud dhal creeps

sada dosai filled with potato-onion masala

sada dosai with a spread of spicy coconut chutney

rice and lentil creeps with sauteed onions.

thin serrolina creeps

paper dosai filled with potato-onion masala

rice and lentil pancake served hot with sambhar and chutney.

homemade cheese prepared in a creamy spinach sauce

soft cheese and vegetable croquettes, simmered in a mild, creamy sauce.

chickpeas cooked in an exotic curry, flavored with coriander leaves.

black lentil and kidney beans simmered overnight and seasoned with fresh herbs.