Charminar Indian Restaurant and Catering | Fremont

A Hyderabadi-Arabic weekend feast — tender slow-cooked mutton over fragrant smoky mandi rice, served with salan and chutney.

Two pieces of spice-rubbed chicken slow-roasted over smoky mandi rice, served with salan and chutney — a hearty Arabic-Hyderabadi weekend classic.

One piece of spice-rubbed chicken slow-roasted over smoky, fragrant mandi rice, served with salan and chutney.

Fluffy deep-fried bhature bread served with a spicy, tangy chickpea curry — a beloved North Indian street classic.

Crushed samosas topped with chickpeas, yogurt, tangy tamarind and mint chutneys, onions and crunchy sev — a sweet, spicy, tangy street chaat.

Crispy golden pastries stuffed with spiced potatoes and peas — a timeless street snack served with chutney.

Assorted vegetables dipped in gram-flour batter and deep-fried till crunchy — perfect with chutney.

Crispy baby corn tossed in a fiery South Indian marinade with curry leaves and garlic.

Tender soya sticks marinated in a creamy blend of yogurt and spices, grilled to smoky perfection.

Grilled soya chaap infused with a garlicky marinade and spices — bold and aromatic.

Cubes of paneer stir-fried with bell peppers, onions and a garlic-chili sauce — a spicy Indo-Chinese favorite.

Paneer cubes tossed in a fiery Andhra-style garlic and red-chili masala — bold, spicy and pungent.

Paneer cubes tossed in a fresh cilantro (kothmir) and green-chili masala — herby, zesty and aromatic.

Indo-Chinese-style boneless fried chicken tossed with curry leaves, garlic and red chilies — a Hyderabadi classic.

Crispy chicken tossed in an Indo-Chinese chili-garlic sauce with onions and peppers.

Spicy South Indian-style chicken fry tossed on the tawa with fiery podi and curry leaves — crispy and bold.

Hyderabadi-style fried boneless chicken in a tangy, spicy yogurt sauce with herbs and green chilies.

Boneless chicken fry coated in Andhra's signature black-spice (nalla karam) masala — dark, smoky and hot.

Mutton marinated in a royal blend of hand-ground spices and black pepper, slow-cooked and pan-seared for a smoky finish.

Chicken leg quarters marinated in yogurt and spices, then clay-oven roasted for a classic smoky finish.

Juicy chicken drumsticks marinated in traditional spices and grilled in the tandoor to perfection.

Succulent boneless chicken skewers in a rich, creamy marinade — smooth, flavorful and mildly spiced.

Garlic-laced boneless chicken kebabs cooked in the tandoor for a smoky, garlicky bite.

Boneless chicken marinated in saffron, yogurt and Kashmiri spices — tender and mildly sweet.

Saffron-kissed paneer marinated in creamy yogurt and mild spices, char-grilled to golden perfection.

Charminar's crown jewel — fragrant basmati layered with bone-in chicken and bold Hyderabadi spices, sealed and slow-cooked dum-style. Served with raita and salan.

Boneless spiced mutton (lamb) fried and layered with fragrant basmati, sealed and slow-cooked dum-style. Served with raita and salan.

Crispy boneless Chicken 65 layered into fragrant basmati and slow-cooked dum-style — spicy and aromatic. Served with raita and salan.

Boneless chicken biryani spiked with tangy avakaya (mango pickle) masala — zesty, bold and aromatic. Served with raita and salan.

Mixed vegetables layered with fragrant basmati and Hyderabadi spices, sealed and slow-cooked dum-style. Served with raita and salan.

Soft paneer cubes layered with fragrant spiced basmati and slow-cooked dum-style. Served with raita and salan.

Paneer biryani spiked with tangy avakaya (mango pickle) masala — zesty, bold and aromatic. Served with raita and salan.

Yellow lentils simmered with garlic, ghee and cumin — comfort food at its best.

Boiled chickpeas cooked in a deep-roasted tomato-onion gravy — hearty and tangy.

Soft paneer cubes in a velvety tomato-cream gravy with hints of fenugreek — mildly sweet and rich.

Paneer cubes in a rich, semi-dry kadai masala with bell peppers, onions and freshly ground spices.

Paneer simmered in a silky cashew (kaju) cream gravy — mildly sweet, nutty and indulgent.

Mixed vegetables cooked in a semi-dry kadai masala with bell peppers, onions and freshly ground spices.

Stir-fried mushrooms tossed in a South Indian black-pepper masala — semi-dry and peppery.

Chicken simmered in a buttery tomato-cream gravy — smooth, mildly sweet and satisfying.

Grilled chicken tikka pieces in a rich, spiced tomato-cream sauce — a crowd favorite.

Traditional Hyderabadi chicken curry with coconut, poppy seeds and aromatic spices — rich and deeply flavored.

Hyderabadi-style fiery red chicken curry made with red chilies and bold spices.

Tender chicken simmered in a silky cashew (kaju) cream gravy — a soulful, nutty indulgence.

Boneless chicken in a bold South Indian black-pepper masala — semi-dry, peppery and aromatic.

Minced mutton slow-cooked (dum) with herbs and spices for deep, rich flavor.

Crispy chicken tossed in a tangy Indo-Chinese Manchurian sauce with garlic, ginger and spring onions.

Crispy cauliflower florets tossed in a tangy Indo-Chinese Manchurian sauce with garlic and spring onions.

Crispy baby corn tossed in a tangy Indo-Chinese Manchurian sauce with garlic and spring onions.

Fried paneer cubes tossed in a tangy Indo-Chinese Manchurian sauce with garlic and spring onions.

Crispy shrimp tossed in an Indo-Chinese chili-garlic sauce with onions and peppers.

Wok-tossed street-style fried rice with mixed vegetables, soy and spices.

Wok-tossed street-style fried rice with scrambled egg, soy and spices.

Wok-tossed street-style fried rice with chicken, soy and spices.

Fried rice tossed with charred burnt garlic and soy — smoky and aromatic.

Wok-tossed street-style noodles with mixed vegetables, soy and spices.

Wok-tossed street-style noodles with scrambled egg, soy and spices.

Wok-tossed street-style noodles with chicken, soy and spices.

Soft, fluffy leavened flatbread baked in the tandoor.

Classic naan brushed with rich butter — soft and indulgent.

Naan topped with garlic and herbs for a flavorful twist.

Spicy naan infused with garlic and green chilies — bold and aromatic.

Naan stuffed with melted cheese — rich and gooey.

Aromatic plain biryani-style rice with subtle spices — perfect with any curry.

Fluffy basmati rice tempered with cumin seeds — light and fragrant.

Simple steamed long-grain basmati rice.

Chilled yogurt mixed with cucumber and spices — a cooling side for biryani.

Hyderabadi-style spicy chili-and-peanut gravy — the essential biryani companion.

Golden milk dumplings soaked in warm cardamom sugar syrup — a beloved classic. Four pieces.

Soft cheese patties soaked in saffron-scented milk, garnished with pistachios.

Crisp fried bread soaked in rich saffron milk and topped with nuts — a royal Mughlai dessert.

Soft gulab jamun nestled in a rich, creamy rabdi (reduced sweetened milk) — a decadent duo.

A rich, creamy custard-apple (sitaphal) and malai dessert — royal and melt-in-your-mouth.

A creamy, refreshing blend of ripe mangoes, yogurt and a hint of cardamom.

Fresh lemon and soda, sweetened — an Indian street-style thirst quencher.

India's iconic bold, fizzy cola.

Classic cola.

Zero-sugar cola.

Zero-sugar cola.

Crisp lemon-lime soda.

Bottled water.