Our Cuisine

A TRUE TASTE OF SOUTH INDIA AND BEYOND

Saravanaa Bhavan is your home for authentic vegetarian Indian cuisine. We are known for South Indian specialties like dosas, idlis, and thalis, and also offer an array of North Indian and Indo-Chinese dishes to discover and explore.

MADE FRESH, FROM SCRATCH, EVERY DAY

Every Saravanaa Bhavan is run by a head chef from India who has spent decades working with our family—mastering traditional flavors and cooking techniques, and using the freshest ingredients to craft each dish. Everything from our flavorful chutneys and sambars, to our breads and curries, are made from scratch daily. We grind whole spices imported from India, grate fresh coconut for our chutneys, ferment the yogurt for our lassis, grind the batter for our dosas, and roll the dough for our chapati, poori, and parotta.

SOUTH INDIAN SPECIALTIES

Serving guests food on a freshly cut banana leaf is a symbol of South Indian hospitality.

THALIS

A Thali plate is a traditional South Indian meal served on a round metal platter. Featuring a diverse selection of small dishes such as curries, vegetables, lentils, rice, bread, pickles, and a dessert, it offers a variety of sweet, sour, salty, and bitter flavors and textures that make for a satisfying and nourishing meal.

DOSAS

Saravanaa Bhavan is renowned for our selection of meticulously crafted dosas, with over two dozen varieties to explore. A staple in every South Indian kitchen, the perfect dosa is a golden brown and flavorful delight. The thin, crispy crepe is made from a batter of rice and urad dal (black gram lentils) that is fermented to add just the right amount of mild sourness. Dosas can be enjoyed plain or with various fillings, and are accompanied by our homemade chutneys and sambars.

Every Dish Is A Story.

NORTH INDIAN DISHES

From Paneer Butter Masala, to Aloo Gobi, and Channa Bhatura, we also offer a variety of vegetarian North Indian dishes to showcase the diversity of India's regional cuisines, and satisfy every palate.

INDO-CHINESE FUSION

The origins of Indo-Chinese cuisine date all the way back to the late 18th century in the Northwestern city of Kolkata. Dishes like Gobi Manchurian and Szechuan fried rice blend ingredients and cooking techniques from both cuisines to create a truly unique flavor experience, and have become a comfort food for many Indians.

Time and care go into every dish, quality and consistency are prioritized above all.

HOUSEMADE BREADS

Every piece of bread—from parotta, to chapati, to poori, and naan—is made from scratch by our chefs every morning.

BEVERAGES

We offer a variety of traditional South Indian beverages. Madras filter coffee is prepared using dark roasted beans imported from India, and served in a stainless steel tumbler and davara. We brew Masala Chai with cardamom, ginger, star anise, cinnamon, and clove, prepare Rose Milk with rose syrup, make Mango Lassis with fresh Kesar mango pulp (in season), and more.