Disclaimer: We offer products with nuts, soy, milk, eggs, wheat and shrimp. While we take steps to minimize the risk of cross-contamination, we cannot guarantee that our products are completely free of these allergens.

Enthusiastically embraced by Austin, Tarka opened its second location a year later and a third shortly after that. We opened our first store outside of Austin in 2014, and now have locations in Austin, San Antonio, Round Rock, and Houston, Texas.

Indian Restaurant Menu Card Pdf Download

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At Tarka, we know that sound and smell intimately, from our own kitchens growing up. We have experienced the deliciousness that happens when our moms bring out their spice tiffins, and get their Tarka on.

The City of Austin has recognized Tarka as a Green Restaurant. We use environmentally friendly to-go packaging, recycle our used cooking oil, glass, aluminum, plastic & cardboard, and compost our food waste.

For additional information, please feel free to email us at info@tarkaindiankitchen.com.

Use our Indian restaurant menu templates to reflect the incredible riches of delicious Indian food. Sample text can help guide your menu item wording. Images are easy to add. You'll have a professional-looking, creative menu in no time.

Bhaji: Bhaji (or pakoras) are crispy deep-fried dollops of spicy chickpea batter served with spicy condiments called chutney. Onion bhaji features thinly sliced onions that have been added to the chickpea batter and then deep fried to crispy perfection. Think of it as our version of onion rings! Other popular bhajis are cauliflower, potato, and paneer.

Vada Pav: Vadas are deep-fried fritters or flattened patties of potato, and a pav is just a dinner roll. Vada pav is essentially a spicier vegetarian version of sliders where the fritter or patty is sandwiched between two halves of a dinner roll. Often, condiments are added to the sliders, like onions, green chilies, garlic chutney, and mint and cilantro chutney.

Naan: Naan is one of the most popular Indian flatbreads. To make naan, wheat flour dough is prepared either by allowing it to rise using yeast or by the addition of yogurt to the dough. That dough is then rolled into flatbreads and cooked in an Indian oven called a tandoor.

Paratha: Paratha is a flatbread that is layered and pan-fried. They are made with wheat flour, and ghee or oil is smeared between layers of dough while rolling them. But there are many ways in which you can make a paratha, especially stuffed paratha. In a stuffed paratha, the filling is stuffed into a ball of dough and then rolled into a flatbread.

Poori: Poori is flat circles of dough that have been deep fried in ghee or oil until they puff and become slightly crispy on the outside. Typically served with aloo ki sabzi (curried potatoes) or chana masala (curried chickpeas), this is a beloved comfort food in northern India.

Saag Paneer: Saag is simply the Hindi name for leafy green vegetables like spinach, collard greens, mustard greens, and more. But this particular dish refers to a delicious curry where spinach is cooked with spices, and then diced paneer (an Indian cheese) is added to the dish. At some Indian restaurants, you can also find this dish under the name of palak paneer, where palak is the Hindi word for spinach.

Korma: Korma is a nutty, creamy curry often made with crushed cashews or almonds. In most korma dishes, protein is cooked with a yogurt-based sauce flavored with ginger and garlic. Fried onion is added to thicken the sauce and also gives it a hint of sweetness.

Rogan Josh: This dish hails from the beautiful northern state of India, Kashmir. With its roots in Persian cuisine, this dish is traditionally cooked with lamb or goat. Rogan josh consists of pieces of lamb or mutton braised with a gravy flavored with garlic, ginger, and aromatic spices (cloves, bay leaves, cardamom, and cinnamon), and some versions incorporate onions or yogurt.

Vindaloo: When the Portuguese came to India and established their colony in Goa, they also brought with them their cuisine. And when that Portuguese food married with Indian flavors, several good things happened. Vindaloo curry is one of the products of that. Fiery and flavorful, vindaloo is traditionally made with pork marinated in wine vinegar and garlic.

Dal: Dal is the Hindi name for lentils, and it broadly refers to all lentil soups in Indian cuisine. Typically, the lentils are pressure-cooked with water and then mixed with onions, tomatoes, and a variety of spices (ginger, garlic, turmeric) to give more flavor to the dish.

Biryani: A very popular Indian rice dish with its roots in the Mughal empire in India, biryani is a rice dish prepared with several layers of rice, some kind of spiced meat, paneer or vegetables, and some added richness with ghee or yogurt, and then finally slow cooked to perfection. It is topped with caramelized onions and saffron for a rich taste. There are a variety of options when it comes to biryani:

Aloo gobi: A widely loved Indian vegetarian dish made up of spiced cauliflower and potatoes. This is a dish people often make at home because it is easy to make, and the combination of cauliflower and potatoes makes it a very filling entre.

Lassi: A sweet yogurt drink traditionally made by thinning out yogurt with milk or water and then sweetening it for more flavor. Cream is added to the drink too to make it richer. Lassi can be made into different flavors simply by adding various fruits, additional flavorings, etc. For example, mango lassi is made by mixing mango and yogurt, whereas strawberry lassi contains fresh strawberries, etc.

Gulab Jamun: If chicken tikka masala (or some might say butter chicken ) is the king of Indian curries, then gulab jamun is definitely the king of desserts. Milk powder and wheat flour are kneaded with milk to form a smooth dough. The dough is then rolled into small balls, deep fried, and dunked into sugar syrup until the balls absorb the syrup and become soft and juicy.

Barfi: Barfi has a fudge-like texture made from condensing milk with ghee and sugar, and it is flavored with nuts or spices like cardamom or saffron. In this dish, a sweet batter is thickened and then set to cool and cut into smaller pieces. There are many different varieties of barfi (also called mithai), with the dessert varying widely from region to region.

Thali: Literally means a plate, but in the context of Indian cuisine, it mainly refers to a way of serving food. Several dishes are served on the same plate, and you essentially start with an appetizer and finish off with a dessert or a cooling drink.

Aloha to Those that sent me a reply to my text msg.

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Could you please add more info about sambar to the list. Also do you know about Masala shikanji (unsure if I am writing it right), and info about the salted lassi? And jalebi and ladoo. I llove Indian food too, and I am trying North Indian as well as South Indian foods.

I have always loved Indian food. But due to the distance of the country, it is not eaten much. After this i came to know about many recipes. Of course I will try to make at home and try to feel delicious taste. Thanks for sharing a valuable article and I enjoy it.

Hello there!!! It was wonderful to go through your blog. It is full of information and adds great values to the readers. This kind of blog helps readers like us in many ways and increases our interests. Thank you for sharing and looking forward to reading more of your blogs.

Thank you for your feedback, Jen! I have gone ahead and clarified some of the terms that you mentioned. Hopefully it makes more sense now! Let us know if you have tried any of these dishes at an Indian restaurant before.

Hi Brian, This is a great question. Meat dishes do vary in style. Some may be more dry or even grilled, such as Tandoori chicken or kebabs which are minced meat patties or minced meat cooked on skewers. The ones with a sauce are different style of curry. We would recommend trying both and seeing what you like. Often the drier meats are eaten more as starters/appetizers with chutneys and the curries are eaten with rice or naan (or other flatbreads) as the main meal. Hope this helps! Keep exploring the menu and see what you like best.

This is our second time to visit this delightful Indian restaurant. Everything was so good! We started out with some complimentary crackers and two sauces for dipping. My husband then had the chicken tikka masala and I had chicken with saffron mulghai sauce. We had saffron rice and garlic naan bread to accompany it. Truly, everything was perfect...

Saffron is our go-to place for Indian food in town! The taste, portions, and price are great. We've ordered takeout several times, and I've had their catering at work. Our favorites are the chicken tikka masala, aloo matar gobhi, vegetable pakoras, and garlic naan. So flavorful, delicious, and filling!...

I'd been to Saffron Indian Bistro a couple times years ago, but then for some time lived too far from it for it to be on my radar most of the time. It's back in my orbit now, though, and I am SO glad! Saffron is a wonderful Indian option in town, and literally everything on their menu is a delight...

I love this place. Hadn't been here in ages and stopped by for lunch on the patio. The patio was spacious and comfortable. Ordered the Korma but hot, and wow they didn't mess around on the spice. It was perfect for me...

The menu will feature dishes from Chef Sri's childhood things he enjoyed from street carts, toddy shops, carnivals, weddings, festivals, seafood barbecues, and shacks on the beach from his native Kerala. Preparations that have their roots in family traditions, and recipes passed on by his grandmother, mother, mother-in-law, and aunts. Copra will source fresh local spices from the coastal regions in combination with fresh heirloom seasonal ingredients from Northern California. Local delicacies made with fermented rice and grains like Appams (Hopper) and Toddy flatbreads will be highlights. 152ee80cbc

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