Explore our full menu of Indian favorites—comforting curries, flavorful biryanis, sizzling tandoori dishes, and vegetarian options.
Filter Mint's dinner menu by diet (vegan, vegetarian, gluten-free, Jain) or spice level, including Inferno heat. Sample prices are shown here; confirm current pricing in your location's official menu PDF.
Showing 39 of 39 dishes
Golden fermented crepe filled with spiced potato, served with sambar and coconut chutney.
Layered basmati rice with caramelized onion, saffron, and your choice of protein — sealed and dum-cooked.
Hand-pressed minced kebab with coriander, tomato, and warm spices — griddled crisp at the edges.
Marinated with the hottest chilies in the world — Carolina Reaper, Ghost Pepper, Trinidad Moruga Scorpion, and more. Waiver required; finish for Wall of Flame glory.
Basmati biryani cooked with Mint’s Inferno chili blend — veggies, chicken, or lamb. Not for the faint-hearted.
Tandoor naan stuffed with minced meat or paneer mixed with ghost chilies — hotter than Vegas heat. Recommended with raita.
Crispy Mysore-style dosa with red-hot chili chutney smeared inside — gluten-free fermented crepe heat.
Tandoori dark-meat chicken simmered in tomato-butter gravy — the comfort classic.
Charred cottage cheese cubes marinated in yogurt and spices, from the tandoor.
Kashmiri-style lamb curry with warm aromatics and a deep red gravy.
House yogurt blended with Alphonso-style mango — cool and creamy.
Hot black tea simmered with ginger, cardamom, and house spices — the classic Mint chai.
Crisp pastry filled with spiced potato and peas.
Boneless chicken marinated overnight, roasted in the clay oven.
Half chicken, yogurt-chili marinade, smoky charcoal finish.
Minced lamb on skewers with ginger, garlic, and garam masala.
Black lentils slow-simmered with butter and cream.
Yellow lentils finished with a double tempering of cumin, garlic, chili, and toasted spices.
Chickpeas in tangy tomato-onion masala.
Spinach gravy with soft paneer cubes.
Cauliflower and potato with turmeric and cumin.
Grilled breast tikka in creamy tomato masala.
Charred paneer tikka simmered in the same creamy tomato masala as the chicken classic.
Bone-in goat slow-cooked in aromatic gravy.
Seasonal white fish in coconut-forward coastal spices.
Seasonal vegetables layered with basmati and saffron.
Classic dum biryani with boneless chicken and fried onions.
Celebration biryani with tender goat.
Soft tandoor bread.
Naan brushed with garlic butter and cilantro.
Stuffed with melting cheese.
Whole wheat flatbread from the tandoor.
Basmati tempered with cumin.
Fragrant basmati with saffron strands.
Warm milk dumplings in rose syrup.
Cardamom rice pudding with pistachios.
Soft cheese patties in saffron milk.
Traditional sweetened yogurt drink.
Savory yogurt cooler with roasted cumin.
Yes. Filter the dinner menu by the Jain dietary tag for dishes prepared without root vegetables per Jain-friendly recipe intent. Always confirm with your server and read the allergen disclaimer — cross-contact may occur in a shared kitchen.
Yes. Use dinner menu filters for vegan, vegetarian, and gluten-free. Dietary tags indicate recipe intent; the kitchen handles nuts, dairy, and gluten — inform your server of allergies.
On the dinner menu page, use the diet filter for vegan, vegetarian, gluten-free, or Jain. You can also combine spice level and category filters. Share a filtered URL with your group when planning.
No. Tags indicate recipe intent. Mint kitchens handle nuts, dairy, gluten, soy, sesame, and shellfish — cross-contact may occur. Tell your server about allergies before ordering.
Yes. Mention dietary needs in the catering enquiry notes. The kitchen can design veg-only or mixed menus with vegan, gluten-free, Jain, and halal-friendly options on request. See the catering page for details.
