Dosa Hut Clayton - Menu completo

Alphonso mango pulp, yogurt, cardamom

Samosa served with sambar soup a lentil and spice soup.

Deep fried green chilli cut to pieces and dipped in chickpea flour batter.

Two pieces. Deep fried and seasoned lentil batter.

Three pieces. Deep fried green chilli stuffed dipped in chickpea flour (besan) batter served with peanut dressing.

Prawns marinated with blend of ginger sauce and spices then fried to crisp.

Two pieces. Steam cooked rice and lentil soft cakes served with sambar a spicy lentil soup.

Classic Hyderabad Mughlai dish of curried chicken in rice served with boiled egg, lemon, mirchi ka salan(Gravy), raitha(yoghurt)

Dum biryanis are classic Hyderabadi Mughlai style veggies. Marinated with yoghurt, fresh mint, coriander, lemon, brown onion, Dosahut secret biryani masala and spices, layered with aromatic classic basmati rice, brown onion, desi ghee, saffron and cooked

Classic Hyderabadi muglai dish of Chicken 65.

Classic Hyderabadi muglai dish of Egg.

Paneer marinated with blend of exotic spices, then fried to crisp, and served with Indo Chinese gravy.

A blend of ginger sauce and spices marinated with mushroom then fried to a crisp and served with Indo Chinese gravy.

Boneless chicken marinated with blend of exotic spices then fried to crisp and served with Indo Chinese gravy.

A blend of ginger sauce and spices marinated with prawn then fried to a crisp and served with Indo Chinese gravy.

Mushroom marinated with blend of exotic spices, then fried to crisp, and served with Indo Chinese gravy.

A blend of ginger sauce and spices marinated with fish then fried to a crisp and served with Indo Chinese gravy.

Golden fried boneless chicken sauteed with onion, ginger, garlic, and mild spices in schezwan sauce.

Crispy deep fried florets of cauliflower seasoned with ginger and spices. Served with Indo Chinese gravy.

Stir fried basmati rice tossed on a wok with Schezwan Sauce, veggies seasonings

Deep fried veggie balls sauteed with exotic and mild spices in manchurian gravy.

Chicken sauteed with onion, ginger, garlic and mild sauces in manchurian sauce.

Paneer cooked in Indo Chinese style with chillies and pepper.

Deep fried and seasoned lentil batter served with yogurt and spices.

Crispy fluffy golgappa served with sweet tangy spicy and mint flavoured water.

Deep fried veggie balls sauteed with exotic and mild spices in manchurian sauce.

Samosa mashed and topped with chickpea gravy, raita, spices, and chutney.

Spicy. deep fried battered fish tossed with fresh curry leaves, spices and homemade 65 sauce.

Two pieces. Steam cooked rice and lentil soft cakes.

Deep fried prawns cooked in blend as Indo-Chinese style of chillies and exotic spices.

Stir fried basmati rice tossed on a wok with veggies seasonings

Crispy deep fried florets of cauliflower seasoned with ginger and spices.

Deep fried cube of rice cakes cooked in Indo Chinese style with chillies and spices.

Paneer marinated with blend of exotic spices, then fried to crisp.

Two pieces. Steam cooked rice and lentil soft cakes served with podi smeared in ghee.

Samosa served with yogurt and spices.

A blend of ginger sauce and spices marinated with boneless chicken then fried to a crisp and served with Indo Chinese gravy.

Classic Hyderabadi Mughlai dish of curried goat in rice served with boiled egg, lemon, mirchi ka salan(Gravy), raitha(youghurt)

Batter fried cauliflower sauteed with onions, ginger, garlic, and mild spices in manchurian gravy.

Chicken sauteed with coriander, onion, ginger, garlic, and mild sauces in manchurian gravy.

Deep fried boneless chicken cooked in Indo Chinese style with chilies and pepper with gravy.

Homemade schezwan sauce blend with fresh onion, red chilli, exotic spices and gobi.

Mushroom cooked in Indo Chinese style with chillies and spices.

Classic Hyderabadi muglai dish of Gobi 65.

Mushroom marinated with blend of ginger sauce and spices then fried to crisp.

Sweet yoghurt, mint, and tamarind sauces along with onions and sev served in mini puri shells (golgappa) and served with warm chickpeas.

Omelette cooked with onion and prawn

Omelette cooked with onion and diced chicken

Fish cooked in Indo Chinese style with chilies and pepper.

Cauliflower florets cooked in Indo Chinese style with chilies and Pepper.

Fish marinated with blend of ginger sauce and spices then fried to crisp.

Homamade sauice (blend of indian chinese spices with fresh curry leaves.

Sweet yoghurt, mint, and tamarind sauces along sev served in mini puri shells (golgappa).

Cooked as a thick porridge from dry roasted semolina.

Stir Schezwan Sauce in Noodles and tossed on a wok with veggies seasonings.

Deep fried paneer sauteed with exotic and mild spices in manchurian sauce.

Curry made of mixed vegetable and spices served with two breads.

Boneless chicken marinated with blend of ginger sauce and spices then fried to crisp.

Deep fried prawns cooked in a blend as Indo-Chinese style of chillies and spices.

Steam cooked rice and lentil soft cakes and deep fried and seasoned lentil batter.

Basmati rice cooked with flavours and special spices in an airtight pot on a very low flame.

Deep fried puffed wafers of dough topped with masala, yoghurt, green, and tamarind chutneys serve cold.

Thin wafers of fried dough topped with warm chickpeas, yoghurt, mint, and tamarind sauce.

Boneless chicken cooked in Indo Chinese style with chilies and pepper.

Deep fried cauliflower florets sauteed with exotic and mild spices in manchurian sauce.

Enough for six to seven people.

Enough for four to five people.

Enough for four to five people.

Two pieces. Steam cooked rice and lentil soft cakes and deep fried and seasoned lentil batter served with sambar a spicy lentil soup.

Enough for six to seven people.

Stir Noodles tossed on a wok with veggies seasonings

Deep fried cottage cheese cooked in blend of secret recipe of chillies and exotic spices.

Gluten-free, dairy-free and vegetarian.