ISTA INDIAN CUISINE - FLOWER MOUND

Creamed lentils simmered in a savory broth seasoned with spices and herbs.

Lentil-based vegetable stew – thick soup.

Chicken barbecued in tandoor and then cooked in a rich tomato and onion sauce. All platters come with chef's choice of curry, salad, rice, naan, and dessert.

Boneless chicken cooked in house curry sauce with traditional Indian spices. All platters come with chef's choice of curry, salad, rice, naan, and dessert.

Cottage cheese cubes simmered in a rich, creamy tomato. All platters come with chef's choice of curry, salad, rice, naan, and dessert.

Soft paneer cubes in a velvety spinach sauce infused with garlic and warm spices. All platters come with chef's choice of curry, salad, rice, naan, and dessert.

Passionfruit lemonade combines fresh lemon juice with tangy passionfruit, sweetened with sugar for a refreshing and citrusy beverage.

Vibrant blend of dragon fruit and lemonade, offering a refreshing and fruity beverage experience.

A refreshing soda to enjoy with your meal.

Mango lassi is a cold drink consisting of sweetened kesar, mango pulp mixed with yogurt and cream.

A classic Indian tea to enjoy with your meal.

Very spicy kabab. Chicken marinated with different varieties of chili powder, fennel seed, ginger, garlic, yogurt and barbequed.

This delicious, melt-in-your-mouth chicken breast kabab, marinated overnight with white pepper, coriander, cheese, sour cream, and special spices.

An assorted platter of our best tandoori specialties — chicken, lamb, shrimp, and fish — served sizzling hot.

4 pieces. Chicken legs marinated overnight in yogurt, spices, and fresh herbs. Barbecued in a clay oven and served with grilled tomatoes, onions, and bell peppers.

Boneless chunks of chicken breast marinated in our special recipe, barbecued over a flaming clay oven.

This dish originated from South Asia, chicken breast marinated in cilantro mint and green chili paste overnight and barbequed.

Delightful tasty savory triangle potato and peas patties are one of India's great gifts to the world.

Deep-fried rolls stuffed with finely chopped vegetables

Spiced homemade cubes made from milk, sautéed with ginger garlic & green chilies; accented with bell peppers, tomatoes and onions.

2 pieces. A soft pillowy fried bread with a crispy outer layer, served with spicy chickpea curry topped with fresh red onions.

3 pieces. Thin crispy chips made from lentils, usually served with refreshing mint chutney and tangy tamarind sauce to dip.

Green chilies are filled with a paste made from tangy gongura (sorrel) leaves, dipped in a spiced gram flour batter, and deep-fried until a golden brown and crispy exterior is formed.

A savory snack where onions are dipped in a chickpea batter, and are then fried until golden brown and crispy.

Sweet but spiced caramelized onions wrapped in a pastry sheet, and fried to create a golden brown and crispy exterior.

Minapa Garelu (also known as Medu Vada or Urad Dal Vada) are popular South Indian, deep-fried fritters made from a ground batter of urad dal (black gram)

A delightful starter guaranteed to tingle your taste buds comprised of puffed rice, chickpeas, tomatoes, potatoes, onions and cilantro stirred with the tangy mint and tamarind sauce.

Crispy, deep-fried fritters from Andhra cuisine, popular as a street food snack, made from fermented rice and urad dal batter (often leftover idli/dosa batter) mixed with onions, green chilies, and spices, and served hot with chutney

A popular Indo-Chinese dish made with hard-boiled eggs. The eggs are often battered and fried, then tossed in a hot, sweet, and tangy sauce featuring soy sauce, vinegar, garlic and ginger.

Jalapeño chicken is often a fusion dish, where tender chicken pieces are prepared in a flavourful gravy or a sauté, incorporating traditional Indian spices with the distinct heat of jalapeño peppers. The resulting dish is known for its bold, warm, and earthy flavours.

Popular Andhra street-style crispy fried chicken in a bold, spicy masala.

Andhra-style fried chicken (kodi) tossed with fragrant curry leaves (karivepaku), garlic and South Indian spices.

Andhra-style fried chicken tossed in 'nalla karam' — a dark, fiery spice blend of roasted chilies and garlic.

Dry appetizer, batter-fried shrimp.

Fried battered shrimp, sautéed in chilli, garlic, soya sauce with peppers and chopped onion.

Tilapia fish fillets are marinated in spices and shallow-fried on flat grill.

Curry goat wok sautéed with special dry spices with green chilies.

Yellow lentils tempered with cumin, garlic and red chilies-simple and satisfying.

A North Indian specialty of garbanzo beans cooked with onions, tomatoes and roasted coriander seeds.

Soaked black lentils and kidney beans cooked with onions in cream sauce.

Spinach cooked with homemade farmer cheese cubes, green herbs and creamy sauce.

Cottage cheese cubes simmered in a rich, creamy tomato-cashew gravy — mild, buttery, and beloved.

Potatoes and cauliflower sauteed with cumin, turmeric, and green chilies.

Fresh baby okra sauteed with onions, peppers, tomatoes and spices.

Mixed vegetables cooked on a very high heat in wok with fresh tomatoes, onions, garlic, green pepper, fresh herbs, and spices.

Homemade cheese cubes cooked on a very high heat in wok with fresh tomatoes, onions, garlic, green pepper, fresh herbs and spices.

A comforting curry of cottage cheese and green peas simmered in a lightly spiced tomato-based sauce.

Home-style boneless chicken cooked in curry sauce.

Breast chicken barbequed in tandoor and then cooked in a rich tomato and onion sauce flavoured with fenugreek.

Barbecued chunks of boneless chicken cooked in fresh buttery creamy tomato sauce.

Chicken and potatoes cooked in a stimulating hot and sour curry sauce.

Boneless chicken cooked with creamy spinach sauce.

Chicken breast marinated in saffron and cooked in a creamy curry sauce.

Chicken marinated in yogurt, cooked in an authentic sauce with a touch of fenugreek, a rare combination from Kashmir.

Bone-in chicken cooked in hot spices.

Bone-in chicken cooked in a curry sauce with dry red chilies and curry leaves.

Chicken cooked in very high heat in a wok with fresh tomatoes, onion, ginger, green pepper, fresh herbs, and spices.

Bone-in goat cooked in a rich tomato and onion sauce flavoured with fenugreek.

Fresh chunks of bone-in goat cooked in a special curry sauce.

Fresh chunks of bone-in lamb cooked in a special curry sauce.

Shrimp cooked in a rich tomato and onion sauce flavoured with fenugreek.

Vijayawada Special Chicken Biryani is a fiery, tangy dish made with succulent, spiced boneless chicken tossed in a bold Andhra-style masala and layered with fragrant basmati rice.

Mughlai chicken biryani is a rich, aromatic royal Indian rice dish. Tender chicken is marinated in yogurt, ginger, garlic, and warm spices, then layered with partially cooked basmati rice. It is enhanced with cream, ghee, nut pastes, saffron, and fried onions.

Regular.

Chicken 65 paired with biryani rice.

New, Sambar rice (also known as sambar sadam) is a highly comforting South Indian one-pot meal. It is a delicious, nutrient-dense blend of rice, lentils (toor dal), mixed vegetables, and tamarind, cooked together until soft and creamy.

Vegetable biryani in the dum style, a satisfying rice dish.

Paneer biryani, a satisfying rice dish featuring paneer.

Mughlai chicken pulav is a rich, aromatic royal Indian rice dish. Tender chicken is marinated in yogurt, ginger, garlic, and warm spices, then layered with partially cooked basmati rice. It is enhanced with cream, ghee, nut pastes, saffron, and fried onions.

Chicken pulav with aromatic spices. Choose your spice level: Medium, Spicy, or Extra Spicy for added heat.

Pulao rice topped with crispy fried bone-in chicken pieces and aromatic spices.

New, Sambar rice (also known as sambar sadam) is a highly comforting South Indian one-pot meal. It is a delicious, nutrient-dense blend of rice, lentils (toor dal), mixed vegetables, and tamarind, cooked together until soft and creamy.

Eggplant biryani.

Vegetable biryani in the dum style, a satisfying rice dish.

Gutti Vankaya-style pulav, a satisfying rice dish.

Vegetable pulav in the dum style, a comforting rice dish.

8oz

A tamarind accompaniment to enjoy alongside your meal.

Basmati rice cooked with biryani masala, typically featuring aromatic spices like star anise, cardamom, and rose water. Available small or large.

Basmati rice cooked with spices, typically featuring vegetables and herbs, offering a fragrant and aromatic side dish.

3 pieces. Gulab jamun is a classic Indian sweet made with milk solids, sugar and cardamom powder.

Rich cheesecake without a crust with thick milk and saffron. Served as 2 pieces.