The Mint 10 flagship dishes grouped by vegetarian and non-vegetarian, plus guides for every current menu item — each with price, dietary badges, and FAQs.
Mint Indian Bistro’s signature dish collection starts with the Mint 10 (6 vegetarian / vegan-friendly, 4 non-vegetarian) and extends to 42 indexable dish landing pages covering dinner, Inferno, and Lassi — with dietary badges and FAQs across Flamingo, Durango, Henderson, and St. George.
Jump to Mint 10 vegetarian · Mint 10 non-vegetarian · all dish guides
6 flagship dishes marked vegetarian or vegan on the menu.
Mint 10 · #1
Naan brushed with garlic butter and cilantro.
Origin: Garlic Naan comes off the tandoor blistered and brushed with garlic butter and cilantro — the naan Mint guests add to nearly every order, from lunch buffet plates to family dinner tables.
Chef note: Order it fresh with any curry — it’s built to scoop, not just to share.
$4.50
Butter Garlic Naan in Las Vegas →
Mint 10 · #2
House yogurt blended with Alphonso-style mango — cool and creamy.
$5.95
Mango Lassi in Las Vegas →
Mint 10 · #4
Charred paneer tikka simmered in the same creamy tomato masala as the chicken classic.
Chef note: Vegetarian favorite — ask for it spicier if you want more heat.
$16.95
Paneer Tikka Masala in Las Vegas →
Mint 10 · #6
Yellow lentils finished with a double tempering of cumin, garlic, chili, and toasted spices.
Chef note: Ask for extra tadka on top — the second tempering is what regulars come for.
$13.95
Dal Tadka with Double Tadka in Las Vegas →
Mint 10 · #9
Hot black tea simmered with ginger, cardamom, and house spices — the classic Mint chai.
Chef note: Ask for it less sweet or stronger — the kitchen adjusts on request.
$3.95
Masala Chai (Spiced Tea) in Las Vegas →
Mint 10 · #10
Crisp pastry filled with spiced potato and peas.
Origin: Samosas are the dish most tables order before anything else arrives — a crisp starter at Mint since 2008, from the lunch buffet line at Flamingo to takeout orders across Las Vegas, Henderson, and St. George.
Chef note: Ask for extra tamarind or mint chutney — the kitchen keeps both on hand.
$6.95
Vegan Vegetable Samosa (2 pcs) in Las Vegas →4 flagship meat dishes from the Mint 10 lineup.
Mint 10 · #3
Grilled breast tikka in creamy tomato masala.
Origin: A guest-favorite curry across Las Vegas tables — grilled tikka finished in a creamy tomato masala guests order for takeout and celebrations alike.
Chef note: Ask for mild, medium, or hotter — the kitchen adjusts spice without losing the tomato-cream balance.
$17.95
Chicken Tikka Masala (Breast Meat) in Las Vegas →
Mint 10 · #5
Classic dum biryani with boneless chicken and fried onions.
Origin: Chicken Biryani is Mint’s classic dum-style biryani — chicken and fried onions layered into basmati and sealed to steam together, served at dinner and on the lunch buffet at Flamingo, Durango, and Henderson.
Chef note: The everyday biryani order — ask about Goat Biryani if you’re celebrating.
$17.95
Chicken Boneless Biryani in Las Vegas →
Mint 10 · #7
Tandoori dark-meat chicken simmered in tomato-butter gravy — the comfort classic.
$17.95
Butter Chicken (Dark Meat) in Las Vegas →
Mint 10 · #8
Half chicken, yogurt-chili marinade, smoky charcoal finish.
Origin: Tandoori Chicken is Mint’s half-chicken centerpiece — a yogurt-chili marinade and a true charcoal tandoor finish that has anchored the tandoor menu at every Nevada and Utah location since 2008.
Chef note: Bone-in and char-forward — ask for it extra smoky if you like a deeper crust.
$17.95
Famous Chicken Tandoori in Las Vegas →Every dish below has its own page with price, dietary badges, and FAQs — order online or dine in at Flamingo, Durango, Henderson, or St. George. Grouped vegetarian / vegan-friendly vs non-vegetarian.
Golden fermented crepe filled with spiced potato, served with sambar and coconut chutney.
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.
Charred cottage cheese cubes marinated in yogurt and spices, from the tandoor.
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.
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.
Charred paneer tikka simmered in the same creamy tomato masala as the chicken classic.
Seasonal vegetables layered with basmati and saffron.
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.
Floral rose syrup blended with yogurt.
Creamy lassi with pistachio paste.
Fresh strawberry yogurt blend.
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.
Tandoori dark-meat chicken simmered in tomato-butter gravy — the comfort classic.
Kashmiri-style lamb curry with warm aromatics and a deep red gravy.
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.
Grilled breast tikka in creamy tomato masala.
Bone-in goat slow-cooked in aromatic gravy.
Seasonal white fish in coconut-forward coastal spices.
Classic dum biryani with boneless chicken and fried onions.
Celebration biryani with tender goat.
