Veranda Indian Kitchen & Bar - Rouse Hill

Millet crisps, thecha, pachadi, chundo. Regardless of the region you go to in India, a theme that unites all verandas is the age-old tradition of sun drying - whether it is fruits, vegetables, spices or our personal favourite - papads/papadums. We pair nachani papad with the fiery kick of Maharashtra's Thecha, the sweet tanginess of Gujarat's Chundo, and the creamy delight of Kerala's Pachadi

When the craving for a little something hits, mathri and achar are here to save the day. Crisp, flaky bites of spiced mathri paired with tangy-pickle. A timeless Indian snack that's perfect for those in-between moments or as a delightful companion to your favourite drink

Toasted potato buns, homemade white butter. A simple joy from Irani cafés and railway platforms across India — soft, toasted potato buns generously slathered with our house-made white butter. Buttery, warm, and made to be dipped in chai, just the way we remember

Crisp aloo tikki, chickpeas, murabba. A street side classic from the bustling lanes of Old Delhi! Crisp, golden aloo tikki, hearty chole, with a surprise twist of sweet and tangy apple murabba. A bite of nostalgia with a dash of the unexpected

Crispy homemade papdi, chutneys, sev. Crispy papdis, tangy chutneys, cooling yoghurt and a sprinkle of spices come together in this vibrant street-food classic

Puffed wheat balls, yogurt, tamatind, mint and coriander chutney. Little rounds of happiness filled with sweetness, spiciness & tanginess

Spinach, chana dal, paneer. Inspired by the royal kitchens of Hyderabad, shikampuri kebabs were once made for nobles who wanted something softer, richer, and more refined than the usual fare. Shikam means ‘belly’ and puri means ‘filled’ — traditionally these kebabs were stuffed with a creamy centre. Ours are a homestyle vegetarian interpretation — slow-grilled patties made with spinach, chana dal, and paneer, soft in the centre and gently crisped on the outside. Unlike the usual deep-fried versions, ours are grilled for that subtle smokiness, just the way we remember from those winter evening nashtas at home

Chicken thigh, turmeric, hung yogurt, charred bell pepper puree. Not all tikkas are red. This yellow version gets its striking hue from turmeric and dahi (hung yoghurt), slow-marinated with warming spices and cooked over open flames for that unmistakable bhatti char. Served with a velvety fire-roasted bell pepper purée, this is comfort food with grit and heart

Paneer, nigella seeds, hung yoghurt, mild spices. Inspired by Farrukhabad wali Nani’s signature paneer tikka, this version is gently marinated with kalonji (nigella seeds), hung yoghurt, and mild spices. The result is a tikka that’s soft, delicately flavoured, and never overpowering — just the way Nani made it. A comforting favourite across all ages, and surprisingly popular with toddlers too

Butter chicken, pita bread. Butter chicken, but make it handheld. Juicy tandoori chicken, smothered in that rich, velvety makhani sauce, all tucked into a warm, convenient pocket. Same bold flavours, zero fuss—just grab, bite, and enjoy