Southern Masala — Tiffin Delivery in Vancouver, Burnaby, Coquitlam, New Westminster, North Vancouver, Richmond, Surrey, West Vancouver, Delta | Da Dabba
Southern Masala
South Indian cooking from a licensed Vancouver kitchen: Andhra-style chicken curry, sambar, poriyals, daals and the fish curry customers keep coming back for. The menu changes daily, so the tiffin never gets boring.
Cuisines: Vegetarian, Non-Veg, Snacks.
Delivery to: Vancouver, Burnaby, Coquitlam, New Westminster, North Vancouver, Richmond, Surrey, West Vancouver, Delta.
Menu
Homestyle Dal — Yellow lentils slow-cooked with onions, tomatoes, and warm spices, finished with a tempering of cumin and curry leaves — a comforting kitchen-prepared dal.
Cabbage Curry — Tender cabbage slow-cooked with mustard seeds, curry leaves, and grated coconut into a fragrant, gently spiced South Indian side.
Chicken Korma — Tender chicken simmered in a fragrant cashew-yogurt gravy with warm whole spices — a creamy, mildly spiced curry rich in layered flavor.
Mix Veg Upma — Roasted semolina cooked with seasonal vegetables, mustard seeds, and curry leaves into a soft, savory, lightly spiced South Indian breakfast bowl.
Okra & potato — Sautéed okra and tender potato cubes spiced with mustard seeds, turmeric, and curry leaves for a lightly crisp, fragrant South Indian side.
Chicken chettinad — Fiery Chettinad chicken curry slow-simmered with roasted whole spices, black pepper, and curry leaves — a bold, intensely aromatic Tamil Nadu classic.
Poha — Light, fluffy flattened rice tossed with mustard seeds, curry leaves, peanuts, and a hint of lemon — a quick, savory, satisfying breakfast.
Srilankan Dal — Sri Lankan-style dal slow-cooked with coconut milk, curry leaves, and warm spices for a creamy, fragrant lentil curry with gentle heat.
Taro root Curry — Tender taro root simmered in a tangy tamarind and coconut gravy with curry leaves and warm spices — a hearty, earthy South Indian curry.
Egg Curry meal — Soft scrambled eggs cooked South Indian style with onions, tomatoes, green chilies, and curry leaves — quick, savory, and full of warm spice.
Idli — Soft, fluffy steamed rice cakes made from fermented rice and lentil batter — a light, naturally tangy South Indian breakfast staple.
Hyderabadi Moong Dal Khichidi — A comforting one-pot Hyderabadi-style rice and split moong dal slow-cooked with whole spices, ghee, and ginger for soft, fragrant nourishment.
Hyderabadi Khatta Mutton Curry — A bold mutton curry simmered with tamarind, curry leaves, and a fiery Hyderabadi spice blend for tangy, deeply aromatic, slow-cooked richness.
Aloo Paratha — Soft whole wheat flatbread stuffed with spiced mashed potatoes, pan-fried until golden and lightly crisp — a satisfying, fragrant breakfast or meal staple.
Kadla Curry — Tender black chickpeas slow-simmered in a fragrant Kerala-style coconut and spice gravy — a hearty, deeply flavored curry traditionally paired with appam or puttu.
Soy Curry — Tender soy chunks simmered in a spiced onion-tomato gravy with warm garam masala — a hearty, plant-based curry rich in protein and flavor.
Fish Curry — Flaky fish simmered in a tangy, coconut-rich South Indian curry with tamarind, curry leaves, and warm spices — bold, fragrant, and deeply flavorful.
Iddiyappan — Soft, steamed string hoppers made from rice flour — light, delicate strands perfect for soaking up curries, stews, and coconut-based gravies.
Sabudana Khichidi — Soft, lightly fermented sago pearls cooked with peanuts, cumin, and green chilies into a savory, gently spiced fasting-friendly bowl.
Taro Root Masala — Boiled taro root tossed with mustard seeds, curry leaves, turmeric, and a touch of red chili — a crisp, fragrant, lightly spiced side.
Chickpea Masala — Tender chickpeas simmered in a spiced tomato-onion gravy with warm garam masala and a finish of fresh cilantro — protein-rich and full of bold flavor.
Poori — Light, golden whole wheat puffs deep-fried until pillowy — soft inside, lightly crisp outside, perfect for scooping curries and dals.
Pongal — Soft, savory rice and moong dal slow-cooked with black pepper, cumin, ginger, and ghee — a fragrant South Indian comfort bowl.
Carrot & Peas Stir Fry — Sweet carrots and green peas stir-fried with cumin, mustard seeds, and curry leaves — a colorful, lightly spiced everyday side.
Greengram Masala — Whole green moong slow-simmered with onions, tomatoes, and warm spices into a hearty, protein-rich curry with comforting earthy depth.
Rava Idly — Soft, fluffy steamed cakes made from semolina, mustard seeds, and curry leaves — a light, savory South Indian breakfast with gentle warmth.
Andhra Chicken Curry — Fiery Andhra-style chicken curry simmered with red chilies, curry leaves, and bold spices — a deeply aromatic, heat-forward South Indian classic.
Stuffed Brinjal Masala — Whole baby brinjals stuffed with a fragrant peanut-coconut-spice masala and slow-cooked until tender — a rich, deeply flavored Andhra classic.
Yogurt Curry with Fritters — Soft yogurt-spiced curry with crisp lentil fritters folded in — a tangy, protein-rich Punjabi favorite full of texture and warm flavor.
Tomato Upma — Roasted semolina cooked with ripe tomatoes, mustard seeds, and curry leaves into a soft, tangy, savory South Indian breakfast bowl.
Creamy Chicken — Tender chicken simmered in a rich, lightly spiced cashew-cream gravy with warm whole spices — a smooth, indulgent curry full of flavor.
Potato Spinach Curry — Tender potatoes and fresh spinach simmered in a lightly spiced gravy with cumin, garlic, and warm spices — a wholesome, iron-rich curry.
Tomato daal — Yellow lentils slow-cooked with ripe tomatoes, garlic, and warm spices into a tangy, comforting dal with a finish of fresh cilantro.
Mutton Curry — Tender mutton slow-cooked in a rich, aromatic spice blend with onions, tomatoes, and warm whole spices for a deeply flavored, satisfying curry.
Spinach dal — Tender spinach leaves simmered with yellow lentils in a fragrant blend of turmeric, cumin, and curry leaves, creating a wholesome and comforting South Indian dal.
Vegetable Paneer Homestyle — Fresh paneer cubes and seasonal vegetables simmered in a fragrant South Indian spice blend with curry leaves, mustard seeds, and coconut, creating a comforting kitchen-prepared curry.
Chicken Mince Curry — Tender chicken mince simmered in aromatic South Indian spices with curry leaves, coconut, and traditional masalas, creating a rich and flavorful curry perfect with rice or bread.
Vada — Golden-brown lentil fritters with crispy exteriors and soft, fluffy centers, infused with fresh curry leaves, ginger, and green chilies for an authentic South Indian bite.
Roti — Soft, hand-rolled whole wheat flatbread cooked on a hot griddle until perfectly puffed and lightly charred. This traditional staple pairs beautifully with curries, dal, and vegetables.
Plain Rice — Fluffy, perfectly steamed basmati rice cooked to tender perfection, serving as the ideal foundation for curries, sambar, and rasam in traditional South Indian style.
Okra Curry — Tender okra simmered in a fragrant blend of South Indian spices, tomatoes, and curry leaves, creating a comforting kitchen-prepared curry that pairs perfectly with rice or roti.
Chicken Stew — Tender chicken pieces simmered in aromatic coconut milk with curry leaves, ginger, and warm spices, creating a comforting South Indian stew that's perfect with appam or rice.
Bottle Gourd Yogurt Curry — Tender bottle gourd simmered in a creamy, spiced yogurt gravy with aromatic cumin and coriander, creating a comforting and mildly tangy curry perfect with rice or roti.
Semiya upma — Delicate roasted vermicelli noodles sautéed with mustard seeds, curry leaves, and fresh vegetables, creating a light yet satisfying South Indian comfort dish with aromatic spices and a perfect fluffy texture.
Rasam — A tangy South Indian soup simmered with tomatoes, tamarind, and aromatic spices like cumin and coriander, creating a comforting broth that perfectly balances sour and savory flavors.
Ridgegourd Stirfry — Fresh ridgegourd sautéed with aromatic onions, garlic, and traditional spices until perfectly tender, creating a wholesome and flavorful vegetarian dish that pairs beautifully with rice or roti.
Egg Bhurji — Scrambled eggs cooked South Indian style with onions, tomatoes, green chilies, and aromatic curry leaves, seasoned with turmeric and mustard seeds for a spicy, comforting meal.
Dal Fry — A comforting blend of yellow lentils slow-cooked with onions, tomatoes, and aromatic spices, then tempered with cumin seeds and fresh cilantro for authentic kitchen-prepared flavor.
Dum aloo — Tender baby potatoes slow-cooked in aromatic South Indian spices with curry leaves, mustard seeds, and coconut, creating a rich, flavorful gravy that perfectly complements steamed rice.
Zafran Rice — Aromatic basmati rice delicately infused with golden saffron threads, slow-cooked to perfection with fragrant whole spices for a luxurious, warmly spiced grain dish.
Whole Masoor Dal — Hearty whole masoor dal slow-cooked with aromatic South Indian spices, tempered with curry leaves and mustard seeds, delivering rich protein and authentic comfort in every spoonful.
Cauliflower & peas — A comforting South Indian vegetable curry featuring tender cauliflower florets and sweet green peas, gently spiced with aromatic herbs and slow-cooked in traditional kitchen-prepared style.
Veg Paneer & Spinach dal Meal — A comforting South Indian meal featuring protein-rich spinach dal and kitchen-prepared paneer curry with seasonal vegetables, served alongside fluffy basmati rice and soft whole wheat roti for a perfect balance of textures and flavors.
Chicken Mince Curry & Spinach Dal Meal — Aromatic chicken mince curry simmered in South Indian spices pairs perfectly with wholesome spinach dal, fluffy basmati rice, and soft hand-rolled roti for a complete, comforting meal.
Bottle gourd Curry and Okra curry Meal — A wholesome kitchen-prepared meal featuring tender bottle gourd in creamy spiced yogurt gravy and fragrant okra curry with curry leaves, served alongside fluffy basmati rice and soft whole wheat roti.
Chicken Stew and bottle gourd meal — Tender chicken simmered in aromatic coconut milk pairs beautifully with creamy bottle gourd yogurt curry, served alongside fluffy basmati rice and soft whole wheat roti for a complete, comforting South Indian meal.
Lemon Rice — Bright basmati tossed with mustard seeds, curry leaves, peanuts, and fresh lemon — a tangy, fragrant South Indian rice that's light yet deeply flavorful.
Tomato Rice — Fragrant basmati cooked with ripe tomatoes, mustard seeds, curry leaves, and warm spices — a tangy, savory South Indian rice full of flavor.
Potato Fry — Crisp, golden potato cubes pan-fried with mustard seeds, turmeric, and curry leaves — a fragrant, lightly spiced South Indian side.
Beans Stry fry — Crisp green beans stir-fried with mustard seeds, curry leaves, and a touch of grated coconut for a fresh, lightly spiced South Indian side.
Green Gram Masala and Beans stir Fry Meal — Hearty green gram curry paired with crisp South Indian-style stir-fried beans — a wholesome, protein-rich plate that balances bold spice with fresh crunch.
Fish and Beans Stir Meal — Flaky fish curry paired with crisp stir-fried green beans — a balanced South Indian plate combining tangy coconut-spiced gravy with a fresh, lightly spiced side.
Ivy Gourd Curry — Crisp ivy gourd (tindora) sautéed with mustard seeds, curry leaves, and gentle heat. Light and homestyle in flavour, great as a side.
Egg Curry — Boiled eggs in a rich onion-tomato sauce with warm spices. Comforting, protein-forward, ready to eat.
Green Gravy Biryani — Fragrant basmati rice layered with a fresh herb-and-chilli green gravy. Aromatic, slightly spicy, a meal on its own.
Capsicum and Potato Curry — Bell peppers and tender potatoes simmered in a spiced tomato gravy. Pairs well with rice or roti.
Chickpea Masala & Ivy Gourd Meal — A slow-simmered chickpea masala paired with a lighter ivy gourd curry — earthy, lightly spiced, and balanced. Comes with fresh roti and plain rice to round out the plate.
Chickpea masala & Egg Curry Meal — Two cozy curries on one plate: a deeply spiced chickpea masala and a rich, golden egg curry. Served with fresh roti and plain rice for an easy, protein-forward meal.
Spinach and moong dal — Yellow moong dal simmered with chopped spinach, ginger, and a tempering of cumin and curry leaves. Light, protein-dense, finished with a squeeze of lime.
Spinach and moong dal with Capsicum & potato Curry Meal — Iron-rich spinach and moong dal alongside a hearty capsicum-and-potato curry — comforting, fibre-packed, fully vegetarian. Includes fresh roti and plain rice so it's ready to eat the moment it lands.
Spinach & Moong Dal With Fish Curry Meal — A bright, tangy fish curry next to a soft, savoury spinach-and-moong dal — light on the stomach, heavy on flavour. Plated with fresh roti and plain rice for a complete sit-down meal.
Black Eyed beans Dal — Slow-cooked black-eyed peas in an onion-tomato base finished with curry leaves, mustard seeds, and ground coriander. Mild heat, no shortcuts — the gravy clings to every bean.
Green Gravy Chicken — Bone-in chicken curry in a ground coriander-mint-green chilli paste, slow-simmered with curry leaves and a coconut milk finish. Mid-heat, herbaceous, not the usual red curry.
Bottlegourd & Chanadal — Bottle gourd simmered with split chana dal, ginger, and a tempering of curry leaves and dried red chillies. A clean, sambar-house staple — light on oil, full on lentil depth.
Brinjal Curry — Baby brinjals braised in a tamarind-tomato gravy with roasted coriander seeds, peanuts, and curry leaves. Cooked down until the skins yield and the sauce thickens.
Veg Pulav — Basmati layered with cinnamon, green cardamom, cloves, and a mix of carrot, beans, and peas. Steamed dum-style so the grains stay separate. Pairs with any of our curries.
Capsicum Masala — Green capsicum sautéed with onion, ginger-garlic, and a ground masala of cumin, coriander, and dry red chilli. Finished with a curry-leaf temper. Crisp-edge bell pepper in a clinging gravy.
Fenugreek Leaves Dal — Toor dal simmered with fresh methi leaves, ginger, and tomato, finished with a ghee temper of cumin and dried red chillies. Slight bitterness from the methi cuts the dal's heaviness.
Black eyed Beans Masala with Carrot & Beans Strifry Meal — Black-eyed peas in a curry-leaf gravy alongside a dry stir-fry of carrots and green beans tempered with mustard seeds. Rice and a small side included.
Black eyed Beans Masala With Green Gravy Chicken Meal — Two curries on one plate — slow-cooked black-eyed peas and bone-in chicken in a mint-coriander gravy. Served with basmati rice and a small side.
Bottlegourd & Chanadal With Brinjal Curry Meal — Bottle gourd-chana dal paired with tamarind-braised baby brinjals. Two textures, two gravies — both Kerala-house staples. Rice and a side included.
Daily Dal — Today's lentil — usually a toor or moong dal, tempered with mustard seeds, curry leaves, and dried red chilli. A spoon-over-rice side. Daily preparation, changes by the kitchen's call.
Capsicum Masala With Veg Pulao Meal — Capsicum masala served over cardamom-clove basmati pulao. The bell-pepper gravy soaks into the rice — one plate, complete meal.
Mutton Curry with Veg Pulao Meal — Bone-in mutton slow-cooked with onion, ginger-garlic, and ground spices until the meat falls clean. Served over cardamom basmati pulao with a small side.
Cauliflower Pepper Fry — Cauliflower florets stir-fried with crushed black peppercorns, curry leaves, and ginger. Pan-tossed until the edges char — Chettinad-style dry preparation, no thick gravy.
Cauliflower Pepper Fry With Fenugreek Leaves dal Meal — Pepper-tossed cauliflower alongside a methi-leaf toor dal. Dry-and-wet pairing, balanced heat. Rice included.
Fish Curry With FenuGreek Leaves Daal Meal — Tamarind-coconut fish curry with a side of methi-leaf dal. Sour, mid-heat, finished with curry leaves and mustard temper. Rice included.
Soya Mince curry — Textured soy crumbles cooked down with onions, ginger, and a ground masala of fennel, coriander, and dried red chilli. A vegetarian keema — the soy carries the spice the way mutton would.
Srilankan Dal With Chicken Korma Meal — Coconut-milk dal next to a cashew-and-yogurt chicken korma. Two creamy gravies — one vegetarian, one not. Rice and a side included.
Soy Mince with Srilankan Dal meal — Soy keema in a fennel-coriander masala paired with a Sri Lankan-style coconut-milk dal. Two protein-dense vegetarian preparations on one plate. Rice included.
AndraStyle Okra Sambar — Tamarind-tangy South Indian lentil stew simmered with toor dal, drumsticks, and seasonal vegetables, finished with a mustard-and-curry-leaf tempering for layered, savory depth.
Potato Curry — Soft potato cubes simmered in a light onion-tomato gravy with mustard seeds, turmeric, and curry leaves — a gentle, fragrant South Indian side that pairs with rice, dosa, or roti.
Plain Upma — Roasted semolina tempered with mustard seeds, urad dal, green chillies, and curry leaves, cooked into a soft, savory breakfast bowl with a warm, nutty finish.
Vegetable Bhurji — A dry, scrambled-style mix of finely chopped vegetables — onion, tomato, capsicum, peas — cooked with cumin, turmeric, and green chillies. Quick, savory, the kind of side that pairs with anything.
Veg Manchurian — Crisp vegetable balls of cabbage, carrot, and capsicum tossed in a dark Indo-Chinese soy-ginger-garlic gravy with green onion. Sweet-sour, mid-heat.
Fried Rice — Long-grain rice wok-tossed on high heat with cabbage, carrot, capsicum, and green onion, finished with soy and a hint of black pepper. Light, smoky, the classic Indo-Chinese pairing.
Black Chana Daal — Whole black chickpeas slow-cooked with split chana dal in a thick onion-tomato masala with ginger, garlic, and warm spices. Earthy, protein-dense, eaten with rice or roti.
Sambar and Potato Chettinad Meal — Tangy South Indian sambar paired with a gently spiced potato curry — one tamarind-sour, one mild and creamy. Served with rice and soft flatbreads.
Sambar and Creamy Chicken Meal — South Indian sambar next to a rich, lightly creamy chicken curry — tangy and mellow on the same plate. Served with rice and soft flatbreads.
Veg Bhurji with Rasam and Daal Meal — Scrambled vegetable bhurji paired with peppery South Indian rasam — bright, warming, savory. Served with rice and soft flatbreads.
Egg Bhurji with rasam and daal Meal — South Indian-style scrambled egg bhurji next to peppery rasam — light, savory, fast. Served with rice and soft flatbreads.
Veg Manchurian with Fried Rice Meal — Crisp vegetable Manchurian balls in a dark soy-ginger gravy served over wok-tossed fried rice — the classic Indo-Chinese pairing, smoky and sweet
Mutton curry with fried rice meal — Slow-cooked mutton in a deeply spiced South Indian gravy, paired with wok-tossed fried rice for a bold, hearty plate.
Black chana daal with Cabbage Curry — Earthy black chana dal next to a dry, lightly spiced cabbage curry — one rich, one crisp. Served with rice and soft flatbreads.
Fish Curry and Black Chana Daal Meal — A tamarind-coconut fish curry paired with thick black chana dal — bright and sour against earthy and warm. Served with rice and soft flatbreads.
Southern Masala's Daily Veg meal — A chef-picked vegetarian plate: a dry or curried vegetable, lentils, steamed rice, and fresh flatbread. Whatever's freshest that day.
Southern Masala's Daily Non-Veg Meal — A chef-picked non-veg plate: the day's chicken, fish, or egg curry alongside a vegetable side, steamed rice, and fresh flatbread. Whatever's freshest that day
Rajma — Slow-simmered red kidney beans in a spiced tomato-onion gravy with ginger and garlic. Hearty, protein-rich, and made for spooning over rice.
Chicken Kadai — Bone-in chicken cooked in a thick gravy of capsicum, onions, tomatoes, and freshly crushed kadai spices. Robust, aromatic, and not shy on flavour.
Aloo Curry — Soft-cooked potatoes simmered in a light, lemony gravy with mustard seeds, curry leaves, and turmeric. Bright, comforting, and naturally vegan.
Pesarattu — A savoury crêpe made from whole green moong dal batter, cooked thin and crisp at the edges. Naturally vegan, protein-dense, and pairs beautifully with chutney.
Curd rice — Fresh, set yogurt with a cool, mild tang — the perfect side to balance a spiced meal. Made and packed the same day.
Lemon Dal — Toor dal cooked smooth and finished with a tempering of mustard seeds, curry leaves, and fresh lemon. Light, bright, and ideal over rice.
Beans Curry — Finely chopped green beans stir-fried with coconut, mustard seeds, and curry leaves. Dry-style, fresh, and full of crunch.
Rajma with Okra Curry Meal — Slow-simmered red kidney beans alongside a fresh okra curry, served with rice or flatbread. A complete vegetarian plate with protein, fibre, and texture.
Rajma with Chicken Kadai Meal — Two contrasting curries — comforting rajma and bold chicken kadai — paired with rice or flatbread. A protein-heavy combination plate for bigger appetites.
Yogurt Curry with Fritters and Aloo Curry meal — Tangy yogurt curry with soft lentil fritters, paired with a lemony aloo curry and rice or flatbread. Cooling, savoury, and deeply satisfying.
Yogurt Curry with Fritters and Egg curry meal — Yogurt curry with lentil fritters alongside a spiced egg curry, served with rice or flatbread. A protein-rich vegetarian plate with layered, contrasting flavours.
Lemon Dal with Beans curry meal — Bright, lemony toor dal paired with a coconut-laced beans stir-fry, served with rice or flatbread. Light, fresh, and naturally vegan.
Lemon Dal & Fish Curry Meal — Lemon-tempered toor dal alongside a tangy, spiced fish curry, served with rice or flatbread. A coastal-style plate that's bright, warming, and full of flavour.
Spinach Chicken — Tender chicken simmered in a smooth spinach gravy with ginger, garlic, and gentle spice. Iron-rich, savoury, and great spooned over rice or scooped with flatbread.
Spring onion & Moongdal — Yellow moong dal cooked soft and finished with fresh spring onions, cumin, and a light tempering. Mild, comforting, and naturally vegan.
Greengram Dal — Whole green moong dal simmered until tender with ginger, cumin, and a light tempering. Earthy, fibre-rich, and gentle on the stomach.
Egg roast — Boiled eggs coated in a thick, slow-cooked onion masala with curry leaves and warm spice. Rich, bold, and pairs beautifully with rice or flatbread.
Set Dosa — Soft, spongy fermented rice-and-lentil pancakes served in a stack. Light, mildly tangy, and made to soak up sambar or chutney.
Spinach Chicken with Sambar Meal — Iron-rich spinach chicken with a tangy drumstick sambar, plain rice, and four rotis. A complete, protein-forward plate with greens and warmth in every bite.
Cauliflower & Peas Curry with Sambar Meal — Dry-style cauliflower and peas alongside a tangy drumstick sambar, plain rice, and four rotis. A fresh, vegetable-forward vegetarian plate.
Soya Curry with Spring onion & Moongdal Meal — Spiced soya curry paired with soft spring-onion moong dal, plain rice, and four rotis. A fully plant-based meal that is high in protein and deeply satisfying.
Soya Curry — Protein-packed soya chunks simmered in a spiced onion-tomato gravy. Hearty, fully plant-based, and satisfying over rice or with flatbread.
Andhra Chicken with Spring onion & Moongdal Meal — Bold Andhra-style chicken curry with mellow spring-onion moong dal, plain rice, and four rotis. A balanced plate of heat and comfort.
Taro Root Curry with Greengram Dal Meal — Earthy taro root curry with whole green moong dal, plain rice, and four rotis. A wholesome, naturally vegan plate with texture and depth.
Egg roast with Greengram Dal Meal — Rich onion-masala egg roast alongside green moong dal, plain rice, and four rotis. A protein-rich plate with bold and gentle flavours side by side.
Aloo Bath — A fragrant potato-and-rice dish cooked with mild spices and aromatics. Comforting, lightly spiced, and a meal on its own or a generous side.
Aloo Bath with Raita , Salad — Fragrant potato-and-rice aloo bath served with cooling raita and a fresh salad. A light, comforting vegetarian plate that is easy on any day.
Raita — Cool, creamy yogurt blended with fresh vegetables and a hint of spice. The perfect side to balance a warming, spiced plate.
Salad — A fresh side of crisp, chopped vegetables to round out your meal. Light, clean, and packed and prepped the same day.
Mutton Curry with Aloo Bath with Raita and Salad — Slow-cooked mutton curry with fragrant aloo bath, cooling raita, and a fresh salad. A generous, full-flavoured plate for bigger appetites.
Fish Curry with Spinach Dal Meal — Tangy, spiced fish curry with iron-rich spinach dal, plain rice, and four rotis. A bright, coastal-style plate that is warming and full of flavour.
Daily Non-veg Dish — The Daily Non Veg Special by Southern Masala Dish. Does not include anything thing else.
Paneer Curry — Soft paneer cubes simmered in a spiced onion-tomato gravy with ginger, garlic, and garam masala. Rich, creamy, and mildly spiced.
Yogurt Curry with Okra — Crisp okra folded into a smooth, lightly tangy yogurt curry tempered with mustard seeds and curry leaves. Cooling, fragrant, and mild.
Achari Chicken Curry — Bone-in chicken simmered in a tangy achari masala of pickling spices — mustard, fennel, fenugreek, and nigella. Bright, mildly sour, with a warm chilli kick.
Yam Curry — Soft yam cubes simmered in a fragrant tamarind-tomato gravy with mustard seeds and curry leaves. Earthy, lightly tangy, and gently spiced.
Chickpea Dal — Tender chickpeas slow-cooked into a comforting dal with onion, tomato, turmeric, and cumin. Earthy, protein-rich, and made to pair with rice or flatbread.
Cabbage & tomato — Shredded cabbage and ripe tomato tempered with mustard seeds and curry leaves into a light, gently spiced everyday side.
Paneer Curry and Sambar Meal — Creamy paneer curry paired with a tangy, lentil-rich sambar, served with rice or flatbread. A wholesome vegetarian meal.
Green Gravy Chicken and Andra Style Sambar — Fresh-herb green-gravy chicken paired with an Andhra-style sambar, served with rice or flatbread. Bold, tangy, and full of spice.
Yogurt curry with Okra and Capsicum with Potato curry Meal — Cooling yogurt-okra curry paired with a tempered capsicum-and-potato curry, served with rice or flatbread. A gentle, balanced vegetarian plate.
Yogurt Curry w Okra and Achari Chicken Meal — Cooling yogurt-okra curry paired with tangy achari chicken, served with rice or flatbread. A balanced mix of mild and boldly spiced.
Yam Curry and Rasam Meal — Earthy tamarind yam curry paired with a peppery, tangy rasam, served with rice or flatbread. A light, fragrant vegetarian plate.
Egg bhurji and Rasam Meal — Spiced scrambled-egg bhurji paired with a peppery, tangy rasam, served with rice or flatbread. A light, warming meal.
Dum aloo, Dal Fry and Zafran Rice Meal — Spiced baby-potato dum aloo and tempered dal fry served over fragrant zafran-scented rice. A comforting vegetarian plate.
Dal Fry, Mutton Curry and Zafran Rice Meal — Tempered dal fry and slow-cooked mutton curry served over fragrant zafran-scented rice. A rich, satisfying combination plate.
Chickpea dal with Cabbage & tomato Meal — Earthy chickpea dal paired with a tempered cabbage-and-tomato side, served with rice or flatbread. A balanced, comforting vegetarian plate.
Chickpea Dal With Fish Curry Meal — Earthy chickpea dal paired with a tangy, spiced fish curry, served with rice or flatbread. A hearty, protein-rich meal.
Potato Chetinad — Potatoes tossed in a roasted Chettinad masala of black pepper, fennel, and dried chilli with curry leaves; bold and peppery.
Chicken Kheema — Minced chicken cooked down with onions, ginger-garlic, and a ground masala of fennel, cumin, and coriander; finished with peas and fresh herbs.
Plantain Curry — Raw plantain simmered in a tempered coconut-and-curry-leaf gravy with mustard seeds and turmeric; mild, earthy, South Indian.
Aloo sandwich — Spiced mashed potato layered between toasted bread with onion, green chilli, and coriander; griddled until the edges crisp.
Chicken Kadai & Sambar Meal — Bone-in chicken kadai with crushed capsicum and tomato, alongside tamarind-tangy Andhra sambar, steamed basmati, and four roti.
Chicken kheema and Rajma Meal — Minced chicken kheema with spiced red kidney bean rajma, steamed basmati rice, and four roti.
Paneer Curry and Rajma Meal — Paneer in a ginger-garlic onion-tomato gravy with slow-simmered rajma, steamed basmati, and four roti.
Plantain Curry & Lemon Dal Meal — Coconut-tempered plantain curry with lemon toor dal, steamed basmati rice, and four roti.
Egg Curry & Lemon Dal Meal — Boiled eggs in an onion-tomato curry with lemon-tempered toor dal, steamed basmati, and four roti.
Soya Mince Curry & Yogurt curry with Fritter Meal — Spiced soya mince with a tangy yogurt curry and crisp lentil fritters, steamed basmati, and four roti.
Fish Curry & Yogurt curry with Fritters Meal — Tamarind-coconut fish curry with a tangy yogurt curry folded with lentil fritters, steamed basmati, and four roti.
Bottlegourd Poriyal
Andra Style Chicken
Chicken Stew & Andra Okra sambar Meal
Homestyle Cabbage and Andra Okra sambar Meal
Bottle Gourd Poriyal & Masoor Dal Meal
Andra Style Chicken & Massor Dal
Mutton Curry & HomeStyle Dal Meal
Cauliflower pepper and Homestyle Dal Meal
Taro root curry & Chickpea Dal Meal
Vegetable korma
Achari Chicken & Tomato Daal Meal
Vegetable Korma & Tomato Daal
Pumpkin Curry
Pumpkin Curry & Rasam with Dal Meal
Brinjal masala
Bangara Rice
Mango Daal
Fish Curry & Mango Curry Meal
Beans Curry and Mango daal
Sambar
Paneer Masala
Cabbage Poriyal
Srilankan Dal
Beetroot Poriyal
Dosa
Tamarind Rice — Rice tossed with tangy tamarind paste, tempered mustard seeds, and curry leaves, finished with roasted peanuts and dried chilies for a sweet-sour punch.
Aloo fry — Potatoes fried with curry leaves, mustard seeds, and turmeric until golden and crispy. A simple, everyday comfort dish with a warm spice backbone.
Capsicum Peanut Curry — Capsicum and roasted peanuts simmered in a spiced tomato base, tempered with mustard seeds and curry leaves for warmth and depth.
Pumpkin Kozhambu — Pumpkin simmered in coconut milk with mustard seeds, curry leaves, and red chiles, creating a South Indian curry with subtle sweetness and gentle heat.
Egg Pulusu — Boiled eggs tossed in tangy tamarind curry with tempered mustard seeds, curry leaves, and dried chilies for a sweet-sour-spicy punch.
Chole — Chickpeas slow-simmered with tomatoes, onions, and warming spices like cumin and coriander, finished with a squeeze of lemon for brightness.
Daily Veg Dish — Seasonal vegetables tempered with mustard seeds and curry leaves, slow-simmered in a coconut-based gravy with roasted spices for depth and warmth.
Soya Masala — Soya chunks cooked in a spiced onion-tomato base with cumin, coriander, and garam masala, finished with a hint of kasuri methi for depth.
Daily Tiffin — Upma and poha prepared daily with tempered mustard seeds, curry leaves, and roasted semolina, offering light, protein-rich South Indian breakfast staples that fuel your morning.
Potato and Cauliflower Curry — Potatoes and cauliflower florets simmered in a turmeric-based curry with tempered mustard seeds and curry leaves, finished with a squeeze of fresh lemon.
Chicken Masala — Chicken cooked in a tomato and cream sauce with garam masala, cumin, and kasuri methi, served with basmati rice or naan.
Beetroot Curry — Beetroot simmered with coconut milk, mustard seeds, and curry leaves until silky and naturally sweet, balanced with a hint of turmeric and green chili heat.
Egg Green Curry — Hard-boiled eggs swimming in a vibrant green curry of fresh coriander, coconut milk, and green chilies, finished with tempered mustard seeds and curry leaves.
Dalcha — Lentils and mutton slow-simmered with roasted cumin, coriander, and dried chilies, creating a warming Hyderabadi stew layered with caramelized onions.
Paneer Kurma — Paneer cubes slow-simmered in coconut milk with roasted cashews, cardamom, and a blend of warming spices. Creamy, mild, and deeply satisfying with every spoonful.
Chicken ghee roast — Chicken slow-cooked in ghee with roasted spices, finished with caramelized onions and a whisper of garam masala for deep, warming flavor.
Green Peas Masala
Order fresh, prepared meals from Southern Masala on Da Dabba — a marketplace connecting you with licensed local kitchens. Delivery and pickup.