House Of Desi The Dhaba - Liberty Hill, TX

Fermented rice‑lentil cakes, slightly denser, with a mild aroma.

Idlis tossed in spicy ghee karam, adding a fiery kick.

Steamed rice cakes, soft and fluffy, served with sambar and chutney.

Soft idlis smothered in tangy, lentil‑rich sambar.

Crisp golden rice‑lentil crepe, lightly fermented, served with chutneys.

Dosa pan‑fried in ghee until crisp, with a buttery aroma.

Layered dosa filled with spiced potato, onions, and mustard seeds.

Dosa stuffed with fiery Mysore masala, coconut, and savory spices.

Crispy dosa dusted with fiery Guntur chili podi for intense heat.

Thin dosa stuffed with caramelized onions and fresh coriander.

Dosa topped with a fried egg and herbs, rich and satisfying.

Dosa drizzled with rich chocolate sauce, sweet and indulgent.

Sweet spring dosa with a hint of jaggery and cardamom.

Cold dosa layered with melty cheese and herbs, refreshing bite.

Classic dosa stuffed with gooey cheese, simple and comforting.

Dosa filled with spiced paneer, peas, and herbs, melty and flavorful.

Steamed green gram crepes, light and subtly nutty.

Pessaratu served with tangy upma, creating a savory combo.

Golden deep‑fried lentil doughnuts, crispy and aromatic.

Vada immersed in tangy sambar, hearty and filling.

Uthappam loaded with caramelized onions and herbs.

Spicy deep‑fried lentil balls, bursting with flavor.

Thick fermented dosa topped with vegetables and spices.

Golden deep‑fried bread served with spicy chickpea curry.

Sliced chilies tossed in batter, fried until crisp.

Crispy onion rings coated in chickpea batter, fried golden.

Green chilies stuffed with spicy cheese mixture, deep fried.

Deep fried potato dumplings with a spicy egg batter coating.

Spicy green chilies coated in light gram flour batter, deep fried.

Triangular pastry filled with spiced potato and peas.

Crispy onion filling wrapped in spiced pastry, deep fried.

Fermented urad dal fritters, lightly spiced and deep fried.

Golden potato sticks fried until crisp, lightly salted.

Spicy Guntur pepper-infused Punugulu, hot and crunchy.

Dry / Wet

Cauliflower coated in spicy karapodi powder, fried crisp.

Crispy cauliflower tossed in fiery chilli sauce.

Baby corn coated in spicy chilli glaze, crisp fried.

Baby corn tossed with pepper sauce, lightly fried.

Crispy chicken coated in pepper and spices, served as a fiery starter.

Stir‑fried mixed vegetables in tangy Manchurian sauce.

Cauliflower pieces tossed in spicy Manchurian sauce.

Indo‑Chinese fried chicken in a tangy, garlicky sauce, lightly spiced.

Crispy chicken tossed in fiery red chili sauce, served hot.

Baby corn stir‑fried in a tangy Manchurian sauce.

Spicy chicken curry with a rich tomato-based gravy, moderately hot.

Paneer pieces tossed in tangy Manchurian sauce with vegetables.

Cubes of paneer stir‑fried with capsicum in hot chilli sauce.

Special paneer preparation with secret spice blend, served hot.

Paneer cubes marinated in pepper sauce, grilled to perfection.

Spicy grilled chicken marinated with chili and herbs, served hot.

Tender chicken pieces stir‑fried with peppers and sauce, mildly spicy.

Marinated chicken tikka grilled to perfection, served with tangy chutney.

Special house wings glazed with a fiery pepper glaze, very spicy.

Goat roast slow‑cooked in ghee with aromatic spices, rich and flavorful.

Goat pieces fried with black pepper and spices, intensely hot.

Crispy chicken wings tossed in tangy Manchurian sauce, mildly spicy.

Spicy goat curry with pepper and herbs, served hot.

Fragrant chicken biryani with layers of rice, spices, and tender chicken.

Chicken bone pieces marinated, deep fried until crunchy.

Spicy pepper chicken stir‑fried with bell peppers.

Dry / Wet

Deep‑fried chicken lollipop, spicy and juicy, served with dip.