Indian Takeaway in Milton Keynes — Authentic South Indian Food Delivery

Baby brinjals stuffed with a roasted peanut, sesame and coconut paste, then braised in a tangy tamarind gravy. One of Andhra's most treasured heirloom recipes.

Sacred temple tamarind rice prepared with hand-pounded spices, roasted peanuts and curry leaves. Made with devotion.

Paper-thin crispy rice crepe filled with spiced potato masala. Served with sambar and three chutneys. Iconic.

Temple-style tamarind rice made with extra devotion — hand-pounded spices, roasted groundnuts and a generous pour of sesame oil.

Deep-fried chicken marinated in a fiery blend of yoghurt, red chillies and curry leaves. Crispy outside, juicy inside — India's most beloved starter.

Chicken slow-roasted in pure desi ghee with a Mangalorean spice paste of red chillies, tamarind and aromatic spices. A true showstopper.

Tender chicken pieces slow-cooked with tangy gongura (sorrel) leaves and Andhra spices. A signature dish of the Krishna delta.

Tender chicken layered with fragrant basmati, fried onions and whole spices — sealed and dum-cooked for deep, complex flavour.

Ripe Alphonso mango blended with creamy yoghurt and a whisper of cardamom. The queen of Indian drinks.

A whole chicken marinated in aromatic spices and slow-grilled until the skin is charred and the meat falls off the bone.

Firm balls of ragi millet, the traditional Telugu way, served with spicy Andhra chicken curry. Nutritious, filling and deeply rooted.

Baby brinjals stuffed with a roasted peanut, sesame and coconut paste, then braised in a tangy tamarind gravy. One of Andhra's most treasured heirloom recipes.

Sacred temple tamarind rice prepared with hand-pounded spices, roasted peanuts and curry leaves. Made with devotion.

Paper-thin crispy rice crepe filled with spiced potato masala. Served with sambar and three chutneys. Iconic.

Temple-style tamarind rice made with extra devotion — hand-pounded spices, roasted groundnuts and a generous pour of sesame oil.

Deep-fried chicken marinated in a fiery blend of yoghurt, red chillies and curry leaves. Crispy outside, juicy inside — India's most beloved starter.

Chicken slow-roasted in pure desi ghee with a Mangalorean spice paste of red chillies, tamarind and aromatic spices. A true showstopper.

Tender chicken pieces slow-cooked with tangy gongura (sorrel) leaves and Andhra spices. A signature dish of the Krishna delta.

Tender chicken layered with fragrant basmati, fried onions and whole spices — sealed and dum-cooked for deep, complex flavour.

Ripe Alphonso mango blended with creamy yoghurt and a whisper of cardamom. The queen of Indian drinks.

A whole chicken marinated in aromatic spices and slow-grilled until the skin is charred and the meat falls off the bone.

Firm balls of ragi millet, the traditional Telugu way, served with spicy Andhra chicken curry. Nutritious, filling and deeply rooted.