Curry & Chutney by Gopal's Menu

Six crisp hollow puris filled with spiced potato and chickpeas, served with tangy-spicy mint-tamarind water to pour in and pop whole.

Mumbai's classic cold chaat: puffed rice tossed with crunchy sev, onion, potato, and sweet-tangy tamarind and mint chutneys.

Six crisp puris filled with potato and chickpeas, topped with cool whipped yogurt, tamarind and mint chutneys, and sev.

Crisp flour crackers layered with potato, chickpeas, yogurt, tamarind and mint chutneys, and crunchy sev.

Soft lentil dumplings soaked in creamy sweetened yogurt, finished with tamarind and mint chutneys and a dusting of spices.

Soft lentil dumplings in sweetened yogurt with tamarind and mint chutneys, prepared Swaminarayan style without onion or garlic.

Crumbled samosa with spiced chickpeas, yogurt, and tangy chutneys, prepared Swaminarayan style without onion or garlic.

Flaky puff pastry stuffed with lightly spiced paneer.

Two spiced mashed-potato fritters dipped in gram-flour batter and deep-fried golden.

Crispy pastry pockets filled with spiced vegetables.

Assorted vegetables in spiced gram-flour batter, deep-fried crisp and served with mint and tamarind chutney.

House-special flaky puff pastry filled with creamy cheese and sweet corn.

Thick paneer slices in spiced gram-flour batter, deep-fried and served with mint and tamarind chutney.

Flaky puff pastry filled with spiced potato, prepared Swaminarayan style without onion or garlic.

Flaky puff pastry stuffed with spiced paneer, prepared Swaminarayan style without onion or garlic.

Two crisp fried pastries filled with spiced potato and peas, prepared Swaminarayan style without onion or garlic.

Crispy golden French fries.

Crispy fries tossed in tangy, spicy peri peri seasoning.

Two soft buttered pav buns stuffed with spiced samosa filling and chutneys.

Cold sandwich layered with fresh vegetables and mint-coriander chutney.

Grilled sandwich stuffed with spiced vegetables and melted cheese.

Triple-decker grilled club sandwich with spiced vegetables and melted cheese.

Triple-decker grilled club sandwich with paneer and vegetables, prepared Swaminarayan style without onion or garlic.

Spiced mashed-vegetable curry loaded with butter, served with soft buttered pav buns.

Spiced mashed-vegetable curry topped with grated cheese, served with soft buttered pav buns.

Two soft pav buns toasted in butter.

Cubes of paneer marinated in spiced yogurt and char-grilled in the tandoor with peppers and onion.

Paneer cubes marinated in a green mint-coriander paste and char-grilled in the tandoor.

Soya chaap (soy protein) in a creamy, mild marinade, char-grilled in the tandoor.

Soya chaap (soy protein) in a tangy pickle-spiced marinade, char-grilled in the tandoor.

One soft steamed idli with 4 oz sambhar and coconut chutney.

Five crisp puris with spiced filling and 8 oz sweet-and-tangy khatta meetha water.

A 10 oz cup of puffed rice tossed with sev, onion, potato, and tangy chutneys.

Four sweet laddus made with desi ghee — choice of motichur or besan.

Five crisp puris filled with potato and chickpeas, topped with yogurt, chutneys, and sev.

Refreshing chilled mint mocktail.

Stir-fried Indo-Chinese noodles with mixed vegetables in a savory soy-garlic sauce.

Stir-fried noodles with vegetables in a fiery Indo-Chinese schezwan sauce.

Paneer cubes tossed with peppers and onion in a spicy Indo-Chinese chilli sauce.

Crispy cauliflower florets tossed in a sweet-and-spicy honey chilli sauce.

Crispy potato batons tossed in a sweet-and-spicy honey chilli sauce.

Crispy fried paneer cubes tossed in a spicy, tangy South Indian-style sauce.

Fried vegetable dumplings simmered in a savory-spicy Indo-Chinese Manchurian gravy.

Wok-tossed rice with mixed vegetables in a light soy-garlic seasoning.

Wok-tossed rice with vegetables in a spicy Indo-Chinese schezwan sauce.

Stir-fried Indo-Chinese noodles with vegetables, prepared Swaminarayan style without onion or garlic.

Fried vegetable dumplings in Manchurian sauce, gravy or dry, prepared Swaminarayan style without onion or garlic.

Paneer in spicy Indo-Chinese chilli sauce, dry or gravy, prepared Jain style without onion or garlic.

Crispy cauliflower in sweet-and-spicy honey chilli sauce, prepared Swaminarayan style without onion or garlic.

Crispy semolina crepe filled with spiced potato masala, served with sambhar and chutneys.

Crispy dosa spread with spicy Mysore red chutney and filled with potato masala, served with sambhar and chutneys.

Plain crispy fermented rice-and-lentil crepe, served with sambhar and chutneys.

Two soft steamed rice-and-lentil cakes, served with sambhar and chutney.

Two crispy fried lentil doughnuts, served with sambhar and chutney.

Rice cooked with lentil-and-vegetable sambhar, mildly spiced and tangy.

Crispy lentil doughnut soaked in tangy, peppery South Indian rasam broth.

Crispy plain dosa spread with spicy Mysore red chutney, served with sambhar and chutneys.

Crispy dosa made with spinach batter, served with sambhar and chutneys.

Crispy spinach dosa filled with spiced potato masala, served with sambhar and chutneys.

Crispy spinach dosa filled with spiced paneer, served with sambhar and chutneys.

Sweet crispy dosa spread with melted chocolate — a dessert-style dosa for kids and chocolate lovers.

Thick soft savory rice-and-lentil pancake, served with sambhar and chutneys.

Crispy plain semolina crepe, served with sambhar and chutneys.

Crispy semolina crepe topped with onion, served with sambhar and chutneys.

Rice served with tangy, peppery South Indian rasam broth.

Soft rice mixed with cool seasoned yogurt and a light tempering of spices.

Four soft steamed rice-and-lentil cakes with 10 oz sambhar and two chutneys.

Crispy dosa with spiced potato masala, prepared Swaminarayan style without onion or garlic.

Thick savory vegetable pancake with sambhar, prepared Swaminarayan style without onion or garlic.

Crispy semolina crepe with spiced potato masala, prepared Swaminarayan style without onion or garlic.

Four idli with 10 oz sambhar, prepared Swaminarayan style without onion or garlic.

Party pack: 100 idli with 5 litres of sambhar and 1 litre of coconut chutney, prepared Swaminarayan style without onion or garlic.

Party pack: 100 idli served with 5 litres of sambhar and 1 litre of coconut chutney.

Extra-large 24 oz sambhar, prepared Swaminarayan style without onion or garlic.

12 oz lentil-and-vegetable sambhar.

Paneer cubes in a rich, mildly sweet creamy tomato-and-cashew gravy.

Soft paneer cubes in a creamy pureed spinach gravy, mildly spiced.

Paneer and green peas in a spiced onion-tomato gravy.

Fried paneer-and-potato dumplings in a rich, creamy cashew-tomato gravy.

Fire-roasted eggplant mashed and cooked with onion, tomato, and spices — smoky and savory.

Black lentils and kidney beans slow-simmered with butter and cream until rich and velvety.

Chickpeas simmered in a robust, tangy Punjabi onion-tomato masala.

Chickpeas tossed with onion, tomato, and spices — cooked dry rather than saucy.

Red kidney beans simmered in a hearty spiced onion-tomato gravy.

Seasonal mixed vegetables cooked in a spiced onion-tomato gravy.

Gram-flour fritters simmered in a tangy yogurt-based curry.

Potatoes in a light, tangy spiced gravy.

Dry-cooked spiced potatoes, lightly tempered.

Yellow lentils tempered with spices, prepared Jain/Swaminarayan style without onion or garlic.

Creamy slow-cooked black lentils, prepared Jain/Swaminarayan style without onion or garlic.

Paneer in a rich, creamy buttery tomato gravy, prepared Jain/Swaminarayan style without onion or garlic.

Whole-wheat flatbread stuffed with spiced potato and onion, served with 4 oz dal makhani.

Whole-wheat flatbread stuffed with spiced grated cauliflower, served with 4 oz dal makhani.

Whole-wheat flatbread stuffed with spiced paneer, served with 4 oz dal makhani.

Flaky layered flatbread flavored with fenugreek leaves, served with dal makhani.

Flaky layered flatbread flavored with mint, served with dal makhani.

Cauliflower-stuffed flatbread, prepared Swaminarayan style without onion or garlic.

Potato-and-onion stuffed flatbread cooked in desi ghee (clarified butter), served with dal makhani.

Cauliflower-stuffed flatbread cooked in desi ghee (clarified butter), served with dal makhani.

Paneer-stuffed flatbread cooked in desi ghee (clarified butter), served with dal makhani.

Served with dal makhani, curd and pickle.

Delhi-style tangy chickpea curry with two large fluffy deep-fried bhatura breads.

Spiced chickpea curry with two large puffy deep-fried puri breads.

Your choice of curry (10 oz) served over rice.

Spiced potato curry with two large puffy deep-fried puri breads.

Your choice of curry (10 oz) served with one naan.

Stuffed tandoori-baked Amritsari kulcha bread served with spiced chickpea curry.

Tempered yellow lentils with your choice of rice or layered paratha, served with pickle and salad.

Spiced red kidney bean curry over rice, served with pickle and salad.

A sampler plate of South Indian favorites — idli, vada, and dosa — served with sambhar and chutneys.

Spiced potato curry with two puri breads, prepared Swaminarayan style without onion or garlic.

Chickpea curry with fluffy bhatura bread, prepared Swaminarayan style without onion or garlic.

A complete platter of three vegetable curries (one paneer) plus two chef's-choice curries, rice, your choice of bread, dessert, raita, salad, and pickle.

A South Indian platter with dosa, idli, vada, sambhar, rasam, chutneys, and rice.

A smaller complete platter with curries, rice, bread, and accompaniments.

Complete vegetarian platter of curries, rice, bread, and sides, prepared Swaminarayan style without onion or garlic.

Soft, lightly leavened flatbread baked in the tandoor, served plain or brushed with butter.

Soft tandoor-baked naan topped with garlic and brushed with butter.

Flatbread made with gram flour and spices, served plain or with butter.

Gram-flour flatbread with onion and spices, served plain or with butter.

Flaky, multi-layered whole-wheat flatbread.

Plain whole-wheat flatbread cooked on a griddle.

Fragrant basmati rice slow-cooked dum-style with spiced vegetables and aromatic Hyderabadi spices.

Steamed basmati rice.

Basmati rice tempered with cumin seeds.

Basmati rice cooked with green peas.

Cool seasoned yogurt with a light tempering of spices.

Seasoned yogurt with soft gram-flour boondi pearls.

Seasoned yogurt mixed with finely chopped vegetables.

Fresh sliced cucumber, tomato, and onion.

Tangy vinegar-pickled onions.

8 oz lentil-and-vegetable sambhar.

Two extra soft pav buns toasted in butter.

A 2 oz side of butter.

Add grated cheese to your dosa.

A 2 oz side of fresh mint-coriander chutney.

A 2 oz side of sweet-tangy tamarind chutney.

A 2 oz side of Indian pickle (achar).

A 4 oz side of seasoned yogurt raita.

One extra bread — choice of puri, bhatura, or naan.

Two warm milk-solid dumplings soaked in fragrant cardamom sugar syrup.

Two soft paneer discs soaked in sweetened saffron-cardamom milk.

Grated red carrots slow-cooked in milk and desi ghee with sugar and cardamom. 8 oz.

Diamond-cut cashew fudge made with desi ghee. 1 lb box.

Thick, creamy sweetened yogurt drink.

Thick, creamy yogurt drink blended with sweet mango.

Thick, savory yogurt drink with a touch of salt and spices.

A layered dessert drink with rose syrup, vermicelli, basil seeds, jelly, and ice cream.

Saffron-flavored layered dessert drink with vermicelli, basil seeds, and ice cream.

Assorted canned Indian soft drink.

Thums Up — India's bold cola soft drink.

Limca — a lemon-lime Indian soft drink.

Mirinda — an orange soft drink.

House-made spiced masala chai brewed with milk.

House-made hot coffee.

Traditional South Indian filter coffee, strong and frothy with milk.

Catering package for 15: samosa chana chaat and vegetable pakora starters; paneer tikka masala, dal makhani, and mixed vegetable mains; butter naan or tandoori roti; plain rice; yogurt; and warm gulab jamun.