South Asian Food in Irving

Kathiyawadi Thali combines spiced curries, bajra rotla, and dal.

Two fried pastry pockets filled with spiced potatoes, peas, and chutneys.

Gram flour-coated bread filled with potatoes and spices.

Crisp rice-and-lentil crepe with sambar and coconut chutney.

Soft lentil dumplings soaked in yogurt with tamarind chutney and masala.

Crispy hollow puris filled with spiced potatoes, chickpeas, and mint water.

Samosas are topped with ragda, chutneys, yogurt, and chaat masala.

Crushed samosas layered with chickpea curry, yogurt, chutneys, and masala.

Spiced mashed potato fills a pav bun with chutneys, sev, and pomegranate.

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

Crispy lentil fritters blended with onions, green chilies, and herbs.

Crispy fenugreek fritters made with chickpea flour and spices.

Spiced chickpea curry and fluffy deep-fried leavened bread.

Spiced mashed vegetables with melted cheese and buttered pav buns.

Tangy spiced mashed vegetable curry served with toasted buttered pav buns.

Gujarati vegetable curry with crispy deep-fried puris.

Wok-tossed rice with vegetables and spicy Schezwan sauce.

Tempered rice-and-lentil porridge is served with tangy yogurt-based kadhi.

Rice, lentils, and vegetables simmered with Karnataka spices.

Lightly spiced basmati rice with sweet corn and whole spices.

Schezwan noodles feature triple vegetables and an extra-spicy sauce.

Stir-fried noodles tossed with vegetables and fiery Schezwan sauce.

Six triangular pastries filled with spiced vegetables and dipping sauce.

A crispy dosa spread with spicy Schezwan sauce and melted cheese.

Fried milk-solid dumplings finish without syrup for rich, less-sweet bites.

Diamond-shaped cashew fudge made with ground cashews and sugar syrup.

Flaky fried pastry coated in thick sugar glaze with a soft center.

Fried milk-solid dumplings soaked in rose-scented sugar syrup.

Soft steamed dhokla made without root vegetables, mustard, or curry leaves.

Rolled gram-flour bites with mustard seeds, made without root vegetables.

Crispy pastry shells filled with spiced green pigeon peas.

Crispy fenugreek fritters use chickpea flour and herbs; no root vegetables.