Divyas Restaurant

Vermicelli Payasam

Semiya payasam or shavige payasa is a super-delicious sweet dish. It is a common item made on many of the festival days, including Diwali or Deepavali, Ugadi and Dasara. ... The ingredients include semiya or shavige, milk, sugar, ghee, cashew nuts and dry grapes. It is easy to make semiya payasam, shavige payasa or kheer

₹99

Egg Curry

Egg curry recipe – Spicy, flavorful & delicious punjabi egg curry made in dhaba style. ... This egg curry can be served with roti, plain paratha , plain rice or flavored rice like jeera rice, biryani rice, pulao, coconut rice, coconut milk rice or any biryani varieties.

₹99

Jeera Rice With Dal

Cumin seeds are fried in hot oil. Long grain Basmati rice and salt are added to it. Water in almost double quantity of rice is poured and allowed to boil with covered lid at high flame. The rice then is steamed on low flame until all the water is absorbed. Jeera rice is generally garnished with finely chopped fresh coriander leaves, but is also garnished with onion rings in some Indian hotels and restaurants. In a 100-gram amount, cooked (boiled) dal contains 9% protein, 70% water, 20% carbohydrates (includes 8% fiber), and 1% fat.

₹169

Chilli Bajji [6Pieces]

Stuffing. Mix together onions, chilies, red chilli powder (optional) and coriander leaves. Sprinkle some lemon juice. Mix all of them. Take a small spoon or knife and open up the slit gently. Stuff all of them as desired with the onion & chilies. Serve mirchi bajji immediately with a cup of tea.

₹65

Ghee Rice With Dal

Ghee (Sanskrit: Ghṛuta) is a class of clarified butter that originated in ancient India. ... South Indians have a habit of adding ghee to their rice before eating it with pickles and curries. South Indians are one of the biggest consumers of ghee. In a 100-gram amount, cooked (boiled) dal contains 9% protein, 70% water, 20% carbohydrates (includes 8% fiber), and 1% fat.

₹169

Jeera Rice

Cumin seeds are fried in hot oil. Long grain Basmati rice and salt are added to it. Water in almost double quantity of rice is poured and allowed to boil with covered lid at high flame. The rice then is steamed on low flame until all the water is absorbed. Jeera rice is generally garnished with finely chopped fresh coriander leaves, but is also garnished with onion rings in some Indian hotels and restaurants.

₹90

Pepper Rasam

According to some other historical sources, the origin of rasam is in Madurai and it dates back to the 16th century when the land was ruled by the Saurashtra rulers. A bowl of steaming hot rasam is consumed in almost every household of Tamil Nadu, Andhra Pradesh, Karnataka and Kerala It can mean any juice, but in south Indian cuisine Rasam is a thin soup made with tamarind, tomatoes and other spices like mustard, cumin and pepper. Also known as saaru in kannada and chaaru in telugu, rasam is a most basic and essential dish in an south Indian meal.

₹79

Egg Fried Rice

Making egg fried rice. To be cooked on high flame. Add chopped veggies, white parts of spring onions and fry them till they wilt off. Reduce the flame to medium. Sprinkle pepper, salt and vinegar, combine everything well and cook till the eggs are fully cooked. Add green parts of spring onions and mix everything well.

₹89

White Rice

₹75

Egg Bajji [6Pieces]

To make these delicious bonda or bajji, boiled eggs are dipped in a spiced batter and deep fried until golden. ... Egg pakora or pakoda can be made quickly, if you have boiled eggs ready. ... Simple egg bonda recipe or egg pakora is a deep fried snack made with boiled egg ad gram flour ...

₹79