A Menu That Spans the Subcontinent
At Rishi's, we don't pick one corner of India — we celebrate the whole journey, from the temple cities of Tamil Nadu to the royal kitchens of Old Delhi.
South Indian Classics — The Heart of Rishi's
This is where it all began. Our Masala Dosa and Mysore Masala Dosa are made from batter fermented overnight — just as it was in the ancient temple kitchens of Tamil Nadu over 1,500 years ago. Alongside, the steamed Idli served with sambar and chutneys, the crisp Medhu Vada, and the fragrant Gunpowder Ghee Idli tossed in ghee and fiery podi represent the soul of our menu. Our Kothu Parotta — shredded, stir-fried layered Madurai bread — brings the sound and energy of a South Indian street stall right to your table.
North Indian & The Clay Oven
Our tandoor burns at over 450°C, giving our Chicken Tikka, Seekh Kebab, and Tandoori Leg Quarters their unmistakable smoky char. From the curry pots come the North Indian classics: Old Delhi Butter Chicken in its rich tomato-fenugreek sauce, Chicken Tikka Masala — Scotland's adopted national dish — and the slow-simmered Dal Makhani of Punjab. Our Hyderabadi Chicken Biryani, dum-cooked with fragrant basmati, is sealed and steamed to perfection. Every naan — from Garlic to Peshwari to Chilli Cheese — is hand-stretched and baked fresh in the clay oven to order.
Chettinad, Coastal & Regional Treasures
The Chettinad cuisine of Tamil Nadu's Nattukotai Chettiars uses a symphony of roasted spices — star anise, fennel, black stone flower — that you'll taste in our signature Chettinad Lamb Chops, Chettinad Lamb Chukka, and Chettinadu Curry. From Andhra Pradesh comes the fiery Nellore Kodi Vepudu; from Kerala, the gentle coconut-kissed Fish Moilee and Malabar Chicken Cutlet; from Goa, the bold Goan King Prawn; and from Hyderabad, the rich Bagara Baingan. Our Railway Lamb Curry recreates the heritage dish once served on India's long-distance trains — slow-cooked lamb with baby potatoes and chef's masala. We even honour Sri Lanka with our Jaffna Lamb Masala and crispy Sri Lankan Mutton Rolls.
Indo-Chinese & Indian Street Food
India's obsession with Chinese food gave birth to an entirely new cuisine. Our Manchurian — whether Gobi, Paneer, Chicken, or Prawn — features crispy bites tossed in a garlic-chilli soy sauce that is unmistakably Indian. The sizzling Schezwan Fried Rice and wok-tossed Noodles round out this beloved fusion. And no Rishi's experience is complete without our chaat counter: Panipuri with tangy spiced water, Yogurt Bombs bursting with sweet-sour chutneys, and the irresistible Samosa Chaat — crushed samosa topped with chickpeas, yoghurt, and three chutneys.
Vegetarian & Vegan — Never an Afterthought
South India's vegetarian heritage means that over half our menu is naturally plant-based. From the indulgent Paneer Butter Masala and Kaju Mutter Paneer to the earthy Dal Tadka, the tangy Bendekai Gojju of Mysore, and the classic Chole Bhatura — our vegetarian dishes are never compromises. Our Veg Thali is a complete feast on one plate: a curated selection of curries, rice, chapati, pickle, and sweet that captures every corner of India in a single sitting. Vegan guests have dozens of authentic options like Bombay Aloo, Channa Masala, and Lemon Rice.