Indian Food in Irving

Savory nine-ingredient mix of farshan, sev, nuts, and spiced bites.

Four airy, deep-fried whole wheat rounds with a soft interior.

Crispy fried pastry shells hold a spiced lentil or pea filling.

Whole-wheat flatbread stuffed with spiced potato, yogurt, and pickle.

Two potato dumplings are fried in gram batter and served with chutneys.

Six fried potato dumplings have a crisp, spiced gram-flour crust.

Crispy fried whole green moong beans seasoned with salt and spices.

Bhatura is fluffy deep-fried leavened bread with a crisp exterior.

Crunchy chickpea-flour snack sticks seasoned with carom seeds.

Crunchy puffed rice, sev, and farshan create a ready-to-toss bhel mix.

Spiced flattened chickpeas mixed with tangy and crunchy elements.

Soft, thin whole-wheat flatbread cooked on a tawa; four pieces.

Spiced potato in pav with chutneys, sev, pomegranate, and cheese.

Paneer cubes simmered in spicy-tangy gravy with peppers and onions.

Crispy fried noodles tossed with vegetables, sauces, and spices.

Chinese Samosa includes six fried triangles filled with spiced vegetables.

Dabeli is spiced mashed potato in a pav bun with chutneys and sev.

Crispy lentil fritters mixed with onions, chilies, and herbs.

Steamed rice-lentil cake has mustard, curry leaves, and green chili.

Fermented rice-and-lentil batter for cooking crisp golden dosas at home.

Crispy chickpea-flour snack sticks seasoned with carom seeds and spices.

Crispy chickpea-flour sticks accompany sweet jalebi coated in syrup.

Fulwadi are crispy, deep-fried chickpea-flour rolls seasoned with spices.

Fiery garlic chutney comes packaged as an 8-ounce condiment for snacks.

Lightly sweetened toor dal is tempered with mustard seeds and curry leaves.

A Gujarati snack mix with crunchy farshan, sev, nuts, and spices.

Steamed dhokla avoids root vegetables and uses mustard and curry leaves.

Jain Khandvi is delicate rolled gram flour bites, without root vegetables.

Crisp pastries hold spiced green pigeon peas and omit root vegetables.

Crispy fenugreek fritters use chickpea flour and no root vegetables.

Light, spongy steamed khaman contains no onion, garlic, or root vegetables.

Gram flour-coated paneer fritters with chutney, without root vegetables.

Jain Patra are colocasia leaf rolls with spiced gram flour filling.

Steamed gram flour snack comes with chutneys and no root vegetables.

Two flaky fried pastries contain boldly spiced lentil filling.

Thin, crispy whole-wheat flatbread crackers make a light Gujarati snack.

Gram-flour and yogurt rolls are tempered with mustard seeds and coconut.

Tangy-sweet snack mix of crunchy farshan, sev, and spiced bites.

Soft steamed rice-flour dough seasoned with cumin, green chilies, and oil.

Spicy red chickpea-flour sev is seasoned with chili and masala.

Deep-fried pastry shells hold a spiced fresh green pigeon-pea filling.

Crispy lentil fritters with soft centers, sambar, and coconut chutney.

Crispy fried fritters combine fenugreek leaves, chickpea flour, and spices.

Crispy gram-flour fritters made with mixed vegetables, herbs, and spices.

A thick, soft rice pancake is loaded with mixed vegetables and spices.

A crunchy savory snack mix with farshan, spiced peanuts, and sev.

Steamed yellow chickpea cake has mustard seeds, chilies, and curry leaves.

A thick, soft rice pancake is topped with finely chopped onions and spices.

Crispy deep-fried paneer cubes in spicy South Indian-style batter.

Grilled skewers of spiced Indian cottage cheese cubes with a smoky finish.

A thin, crispy lentil wafer served as a crunchy accompaniment.

Roasted papad pieces mixed with sev, nuts, and savory spices.

Crispy fried whole-wheat wafers offer a versatile snack or chaat base.

Steamed and pan-fried colocasia-leaf rolls with tangy gram-flour paste.

Tangy pickle features spiced vegetables or mango preserved in pungent oil.

Mild crunchy chickpea-flour sticks with salt and carom seeds.

Thin chickpea noodles are fried crisp with salt and carom seeds.

Crispy dosa-batter fritters with onion, chilies, cumin, and chutney.

Rajwadi Chevdo combines flattened rice, nuts, raisins, and Gujarati spices.

Flattened rice snack mix is tossed with nuts, raisins, and spices.

Spicy snack mix combining sev, farshan, and seasoned crunchy bites.

Spicy crunchy chickpea-flour sev seasoned with bold spices and carom seeds.

Stir-fried tapioca pearls with peanuts, green chilies, and cumin.

Fried patties combine tapioca pearls, potato, peanuts, and green chilies.

A 16-ounce lentil-and-vegetable stew flavored with tamarind and spices.

Two crispy pastry pockets hold spiced potatoes and peas, with chutneys.

Crumbled steamed chickpea cake topped with sev and tempered spices.

Spicy sprouted-pea curry topped with sev, onion, tomato, and chutneys.

Crispy fried pastry bites coated in sweet sugar syrup.

Spicy savory flattened-rice snack mix in the Solapur style.

A selection of South Indian dishes comes with sambar and chutneys.

Crispy chickpea-flour sticks seasoned with fiery spices and carom seeds.

Crispy chickpea-flour pearls tossed in spicy masala seasoning.

Fiery mixture of sev, fried lentils, peanuts, and spiced farshan.

Dry chevdo combines flattened rice with mustard seeds and spices.

Crumbly steamed gram flour comes with sev, butter, and spicy chutneys.

Crispy pan-fried potato patties hold a spiced filling inside.

Root vegetables, beans, and fenugreek dumplings simmer in spiced gravy.

Extra-spicy crispy chickpea-flour strands carry bold seasoning.

Soft rice pancake is topped with tangy tomatoes, green chilies, and spices.

Tangy tomato chutney with spices and aromatics comes in an 8-ounce package.

Gujarati vegetable curry comes with puris and sweet, crispy jalebi.

Soft rice pancake topped with onions, tomatoes, and chilies.

Tempered rice and lentil porridge comes with tangy, yogurt-based kadhi.

Crumbled millet flatbread tempered with mustard seeds, garlic, and spices.

Wok-tossed rice with vegetables, soy sauce, and aromatic seasonings.

Flattened wheat snack mix tossed with nuts, spices, and curry leaves.

Basmati rice cooked with vegetables and whole spices, lightly spiced.

Two smoky pearl-millet flatbreads cooked traditionally over open flame.

Rice, lentils, and vegetables simmer together with a Karnataka spice blend.

Soft leavened naan is oven-fresh and brushed generously with melted butter.

Basmati rice is cooked with sweet corn and aromatic whole spices.

Creamy rice mixed with yogurt, mustard seeds, curry leaves, and chilies.

Fluffy leavened flatbread topped with roasted garlic and herbs; two pieces.

Flaky, crisp kachori with spiced filling, prepared without root vegetables.

Steamed rice flour khichu is seasoned with cumin and green chilies.

Steamed basmati rice tempered with cumin seeds and ghee.

Rice seasoned with lemon, mustard seeds, curry leaves, and turmeric.

Crispy fried pastry pockets hold spiced potatoes and savory masala filling.

One-pot rice and lentils cooked with vegetables and aromatic masala.

Thin whole-wheat flatbreads with fenugreek, yogurt, and spices.

Soft, leavened flatbread baked golden and served as two pieces.

Basmati rice layered with spiced paneer, saffron, and whole spices.

Golden pan-cooked whole-wheat flatbread stuffed with spiced paneer.

Slow-cooked rice and lentil porridge, lightly seasoned and comforting.

Fluffy steamed basmati rice with a simple, versatile flavor.

Savory rice cooked with tomatoes, onions, and aromatic South Indian spices.

Vaghareli Khichdi is tempered rice and lentils with mustard seeds.

Basmati rice layered with spiced vegetables and aromatic whole spices.