Vijaya Vilas

Lentil batter mixed with onion, spices, and fried. Served with sambar and chutney.

Besan flour mixed with onion, ginger, garlic, and fried.

Made with ground lentils, spices, and fried. Served with chutney.

Green chili with spicy masala, cut vegetable, and onions soaked in besan flour and mild spices fried in oil.

Made with a stone ground batter of rice and lentils fermented overnight and tempered with onion, lentils, and mustard in gingelly oil extracted in a cold and wooden press.

Soup made from broccoli florets combines with spices, dairy, and cheese.

Spicy chicken soup made with coriander, pepper, and turmeric.

Mix if carrots, potato, beans, and peas cooked in light Indian spicy coconut sauce.

Served with potato masala, coconut chutney, and sambar.

Served with chutney and sambar.

Served with chutney and sambar.

Eggplants cooked in tangy tamarind sauce or stuffed with a mix of spices with coconut sauce.

A curry made of lentil and tomato and tempered with oil, mustard, and curry leaves.

Eggplants cooked with a mix of spices with coconut sauce.

Steamed lentil balls dunked or cooked in a tangy curry has a perfect mix of flavors, of spices, tamarind, and salt.

Hot rice and lentils tempered with ginger, pepper, and cumin seed in clarified butter. Served with chutney and sambar.

Cooked as a thick porridge from dry roasted semolina.

Idiyappam, also known as nool puttu or string hopper, is a rice dish originating from the Indian states of Kerala and Tamil Nadu and as well as from Sri Lanka. It consists of rice flour pressed into.

Served with special chutney and milagai podi.

It is a deep-fried bread made with organic wheat flour.

Semolina cooked as dry roasted porridge and added with Indian spices of fennel seed, cloves, bay leaves, and green chili.

A fun take on the original idlis, miniaturized. Served with sambar and chutney or just sambar.

Steamed rice and black gram lentil batter served with chutney and sambar.

Idli served in a bowl with dipped in hot sambar.

2 aapams and coconut milk.

Leavened flatbread made with organic wheat flour and ghee or clarified butter. Served with kurma which blends of beans, peas, carrot, and potato cooked in a gravy of coconut and spices.

Layered flatbread made in organic wheat flour and clarified butter or ghee style served with kurma or spicy gravy (chana).

Layered flatbread made with all-purpose flour and oil served with kurma or spicy gravy.