Chaska Indian Restaurant

Amar akbar anthony” (1977) a classic Mumbai dish paired with a classic masala entertainer. Minced vegetables simmered in a rich Mumbai spice blend, served with buttery soft pav.

“satya” (1998) street, bold, and authentically Mumbai at heart.crispy spiced potato Patty nestled in a soft bun, accompanied by mint-tamarind chutneys and signature peanut powder.

Udta punjab” (2016) pure punjab, raw and soulful, like this hearty dish.tandoor-grilled stuffed flatbread served with spiced garbanzo beans and chaska salad.

Dilwale dulhania le jayenge” (1995) comfort food with romance and nostalgia. Slow-cooked chickpeas in signature spices, served with deep-fried fluffy Indian bread.

Sholay” (1975) evergreen and legendary, just like the samosa.golden pastry pockets filled with spiced vegetables, served with mint and tamarind chutneys.

Queen” (2014) quirky, colorful, and full of flavor. Crispy samosa topped with chickpeas, onions, tomatoes, chutneys, and cilantro.

Rab ne bana di jodi” (2008) playful, romantic, and best shared.crispy fried puris with handcrafted masala pani bursting with flavor

“rangeela” (1995) street-smart, vibrant, and filmi like Mumbai itself. Puffed rice, chickpeas, crispies, nuts, and vegetables tossed in mint-tamarind chutney, topped with cilantro

“kabhi khushi kabhie gham” (2001) rich, indulgent, and full of drama.crispy crackers tossed with potatoes, yogurt, chutneys, pomegranate seeds (seasonal), and signature spices.

“dil chahta hai” (2001) fresh, light, youthful, and modern. Chopped cucumber, onions, tomatoes, and aromatic herbs in a light Indian dressing. A unique salad experience

“wake up sid” (2009) street-food chic, perfect for the young city life.hand-rolled flatbread stuffed with paneer, onions, and peppers, served with mint chutney

Kabir singh” (2019) – fiery, bold, and unforgettable, just like the roll. Hand-rolled flatbread stuffed with lamb cooked in our signature sauce, onions, and peppers, served with mint chutney.

Gadar” (2001) punjabi power and comfort food rolled into one. Spiced potato filling with cumin and turmeric rolled in soft flatbread, cooked to perfection.

“student of the year” (2012) tangy, bold, and youthful – perfect indo-Chinese. Crispy paneer cubes tossed in a tangy, spicy chili sauce with onions and peppers

“don” (2006) stylish, saucy, and full of punch. Golden vegetable dumplings in a rich, savory indo-Chinese sauce

“chandni chowk to china” (2009) desi-Chinese fusion just like the movie. Stir-fried noodles with crisp seasonal vegetables and aromatic sauces.

“hum aapke hain koun..!” (1994) simple, wholesome, and loved by all. Stir-fried veggie marinated in savory sauces and tossed with rice andour signature mix

“kaminey” (2009) spicy, garlicky, and intense with flavor.juicy chicken dumplings in a spicy, garlicky manchurian sauce.

Dhoom” (2004) fiery, sizzling, and packed with action.boneless chicken stir-fried with peppers and onions in a fiery chili-soy glaze.

“3 idiots” (2009) comfort food for every mood, just like the film.tender chicken and vegetables stir-fried with classic indo-Chinese flavors.

“andaz apna apna” (1994) classic, timeless, and always a hit. Stir-fried with eggs and vegetables in savory sauces.

“munna bhai M.B.B.S.” (2003) heartwarming and filling, with a desi touch. Stir-fried with marinated chicken, eggs and vegetables in savory sauces

Our signature chaska hand rolled bread with eggs, onions and peppers in roll (tortilla) grilled and served with mint chutney

“mughal-e-azam” (1960) regal, creamy, and timeless. Chicken marinated in yogurt, cream, and cheese, grilled in a tandoor to perfection

Mughal-e-azam” (1960) regal, creamy, and timeless. Chicken marinated in garlic, yogurt, cream, and cheese, grilled in a tandoor to perfection.

Lagaan” (2001) rustic, earthy, and full of fire. Bone-in chicken marinated in spiced yogurt, slow-cooked for a smoky aroma.

“kai po che” (2013) fresh, youthful, and rooted in tradition. Fresh fish fillets marinated in our signature marination and grilled to perfection.

“mughal-e-azam” (1960) – royal and richly flavored, echoing its grandeur. Soft cottage cheese cubes in saffron-infused yogurt, char-grilled for a fragrant delight.

Dil se..” (1998) exotic, fiery, and irresistible. Succulent prawns marinated with yogurt and royal Indian spices, grilled to perfection.

“piku” (2015) comforting, quirky, and home-style. Eggplant simmered with onions, peanuts, sesame, coconut, and tamarind.

“devdas” (2002) rich, decadent, and dramatic. Fried vegetable dumplings in a creamy cashew sauce with aromatic spices.

Kabir singh” (2019) bold, indulgent, and intense. Soft paneer cubes cooked in a rich, creamy cashew-based masala.

“swades” (2004) nourishing, earthy, and soulful. Paneer cubes in a creamy spinach gravy with garlic and cumin

“mohabbatein” (2000) romantic, sweet, and classic. Paneer cubes in a rich, creamy, and mildly sweet tomato-cashew sauce.

“veer-zaara” (2004) cross-cultural, emotional, and deeply comforting. Tender chickpeas slow cooked in a fragrant blend of signature Indian spices, served with perfectly steamed basmati rice for a comforting yet regal dining experience

“hum saath saath hain” (1999) family-style, wholesome, and full of love. Seasonal vegetables in a delicately spiced, light gravy

“do bigha zamin” (1953) simple, humble, and rooted. Okra cooked with onions, tomatoes, and fragrant spices.

Band baaja baaraat” (2010) tangy, fun, and full of spice – just like a wedding. Fresh vegetables stir-fried in a tangy, spiced sauce.

“bajrangi bhaijaan” (2015) soulful, heartwarming, and comforting. Tempered moong dal with curry leaves, onions, chilies

“kabhi alvida naa kehna” (2006) rich, deep, and indulgent with layers of flavor. Slow-cooked black lentils with garlic, cumin, cream, and butter.

Kahaani” (2012) rooted in bengal, with intrigue and layers. Eggs cooked in a velvety yellow lentil gravy, tempered with curry leaves, spices, and ghee.

“cocktail (2012) modern, cosmopolitan, and playful. Shrimp cooked in coconut-tomato curry with curry leaves and black pepper.

Dil chahta hai” (2001) – filmed in goa, fresh and modern, like prawns in a kadai masala. Chicken cooked with bell peppers, onions, and aromatic kadai spices.

“kahaani” (2012) rooted in bengal, with intrigue and layers. Eggs cooked in a velvety yellow lentil gravy, tempered with curry leaves spices, and ghee.

“kabhi khushi kabhie gham” (2001) the king of Indian curries – luxurious and iconic. Tender chicken in a rich tomato-cashew gravy with cream and butter.

Dilwale dulhania le jayenge (ddlj) ” (1995) – timeless, classic, and beloved. Tender chicken tikka simmered in a rich, velvety tomato-cream sauce infused with aromatic spices.

“satya” (1998) authentic Mumbai masala, gritty and real. Classic Mumbai-style chicken curry with signature spices.

“swades” (2004) healthy, soulful, and earthy. Chicken simmered in a creamy spinach gravy with garlic and cumin

“singham returns” (2014) fiery, bold, and action-packed. Chicken cooked with bell peppers, onions, and aromatic kadai spices.

Umrao jaan” (1981) elegant, subtle, and rich. Mildly spiced chicken in a rich, creamy cashew sauce

Iruvar” (1997) complex, spicy, and layered like the film. Bone-in goat slow-cooked with yogurt, curry leaves, coconut, and South Indian spices.

“raees” (2017) strong, green, and indulgent. Goat meat in a luxurious spinach and cream sauce.

Gangs of wasseypur” (2012) slow-cooked, fiery, and packed with masala. Slow-roasted goat with onions, tomatoes, and thick masala gravy.

“haider” (2014) deep, rich, and poetic with kashmiri flair. Boneless lamb in a red chili and yogurt paste with aromatic spices

“dil chahta hai” (2001) fiery, adventurous, and full of kick. Tender lamb simmered in fiery goan spices with garlic and vinegar.

A selection of the finest tender tandoori items marinated in a blend of aromatic spices

“saamy” (2003) South Indian staple, humble yet powerful. Steamed rice cakes with black gram, served with sambar.

“sivaji: the boss” (2007) rich, iconic, and full of style. Steamed idli tossed with signature spiced powder and ghee.

“anniyan” (2005) layered, flavorful, and full of drama. Stuffed with spiced potato and onion filling.

“kgf” (2018) fiery, bold, and unforgettable. Chili-garlic chutney inside, stuffed with potato masala.

“hum saath saath hain” (1999) family-style, wholesome, and colorful. Saffron-infused rice with seasonal vegetables and aromatic spices. And simmered in our signature blend of aromatic spices for a rich, flavorful, and unforgettable taste.

“kabir singh” (2019) spicy, bold, and indulgent. Tender chicken with fragrant basmati rice and hand-ground spices and simmered in our signature blend of aromatic spices for a rich, flavorful, and unforgettable taste.

“baahubali” (2015) majestic, layered, and full of grandeur. Bone-in goat slow-cooked with saffron rice and signature masala and simmered in our signature blend of aromatic spices for a rich, flavorful, and unforgettable taste.

Padmavati” (2018) luxurious, regal, and indulgent. Succulent lamb, slow-cooked to perfection, layered with fragrant saffron-infused basmati rice, and simmered in our signature blend of aromatic spices for a rich, flavorful, and unforgettable taste.

“choti bahu” (1971) simple, comforting, and traditional. Fragrant rice with seasonal vegetables and mild spices.

Indian bread

Indian bread grilled in a Clay Tandoor

Indian wheat bread

India bread grilled in a Clay oven with green chillies

Indian puffed bread

A medley of cucumber and yogurt with Indian spice

Indian mixed veggies and fruits marinated in oil and spices

Cilantro, mint, spice and lime mixed together and ground to a perfect paste

Imli (tamarind) sauce

Plain yogurt

Indian rice mixed with jeera (cumin)

Indian tea with milk

Medley of Indian yogurt and mango

A tangy blend of fresh lime juice, subtly spiced with a hint of black salt and cumin, served chilled for a refreshing treat