Charminar Indian Restaurant and Catering Laguna Woods

Crispy golden pastries stuffed with spiced potatoes and peas — a timeless street snack served with chutney.

Assorted vegetables dipped in gram-flour batter and deep-fried till crunchy — perfect with chutney.

Crispy baby corn tossed in a fiery South Indian marinade with curry leaves and garlic.

Crispy fried cauliflower tossed in a tangy, spicy garlic sauce with spring onions.

Tender soya sticks marinated in a creamy blend of yogurt and spices, grilled to smoky perfection.

Grilled soya chaap infused with a garlicky marinade and spices — bold and aromatic.

Cubes of paneer stir-fried with bell peppers, onions and a garlic-chili sauce — a spicy Indo-Chinese favorite.

Paneer cubes tossed in a fiery Andhra-style garlic and red-chili masala — bold, spicy and pungent.

Paneer cubes tossed in a fresh cilantro (kothmir) and green-chili masala — herby, zesty and aromatic.

Indo-Chinese-style boneless fried chicken tossed with curry leaves, garlic and red chilies — a Hyderabadi classic.

Crispy chicken tossed in an Indo-Chinese chili-garlic sauce with onions and peppers.

Frenched chicken wings marinated and deep-fried to juicy, crispy perfection — served with spicy sauce.

Boneless chicken stir-fried in a bold, smoky, spicy signature sauce.

Boneless chicken tossed with a curry-leaf tempering and southern spices — aromatic and flavorful.

Spicy South Indian-style chicken fry tossed on the tawa with fiery podi and curry leaves — crispy and bold.

Hyderabadi-style fried boneless chicken in a tangy, spicy yogurt sauce with herbs and green chilies.

Boneless chicken tossed in a pungent Guntur-style garlic and red-chili masala — fiery and aromatic.

Boneless chicken fry coated in Andhra's signature black-spice (nalla karam) masala — dark, smoky and hot.

Boneless chicken tossed in a fresh cilantro (kothmir) and green-chili masala — herby and zesty.

Mutton marinated in a royal blend of hand-ground spices and black pepper, slow-cooked and pan-seared for a smoky finish.

Slow-cooked mutton simmered in a bold, aromatic bhuna masala — rich, rustic countryside flavor.

Mutton tossed in a fiery Guntur-style garlic and red-chili masala — pungent and intensely spicy.

Mutton tossed in a fresh cilantro (kothmir) and green-chili masala — herby, zesty and dry-fried.

Plump shrimp tossed in a bold black-pepper and garlic masala — spicy, peppery and aromatic.

Chicken leg quarters marinated in yogurt and spices, then clay-oven roasted for a classic smoky finish.

Juicy chicken drumsticks marinated in traditional spices and grilled in the tandoor to perfection.

Succulent boneless chicken skewers in a rich, creamy marinade — smooth, flavorful and mildly spiced.

Garlic-laced boneless chicken kebabs cooked in the tandoor for a smoky, garlicky bite.

Boneless chicken marinated in saffron, yogurt and Kashmiri spices — tender and mildly sweet.

Saffron-kissed paneer marinated in creamy yogurt and mild spices, char-grilled to golden perfection.

Charminar's crown jewel — fragrant basmati layered with bone-in chicken and bold Hyderabadi spices, sealed and slow-cooked dum-style. Served with raita and salan.

Bone-in goat layered with fragrant basmati and rich Hyderabadi spices, sealed and slow-cooked dum-style. Served with raita and salan.

Boneless spiced mutton (lamb) fried and layered with fragrant basmati, sealed and slow-cooked dum-style. Served with raita and salan.

Crispy boneless Chicken 65 layered into fragrant basmati and slow-cooked dum-style — spicy and aromatic. Served with raita and salan.

Vijayawada-style spicy boneless chicken biryani, layered with fragrant basmati and fiery Andhra spices. Served with raita and salan.

Boneless chicken biryani spiked with tangy avakaya (mango pickle) masala — zesty, bold and aromatic. Served with raita and salan.

Chicken biryani layered with tangy gongura (sorrel leaf) for a signature Andhra sour-spicy kick. Served with raita and salan.

Boiled eggs layered with fragrant spiced basmati, slow-cooked dum-style. Served with raita and salan.

Mixed vegetables layered with fragrant basmati and Hyderabadi spices, sealed and slow-cooked dum-style. Served with raita and salan.

Soft paneer cubes layered with fragrant spiced basmati and slow-cooked dum-style. Served with raita and salan.

Paneer biryani layered with tangy gongura (sorrel leaf) for a signature Andhra sour-spicy kick. Served with raita and salan.

Paneer biryani spiked with tangy avakaya (mango pickle) masala — zesty, bold and aromatic. Served with raita and salan.

Yellow lentils simmered with garlic, ghee and cumin — comfort food at its best.

Baby eggplants simmered Hyderabadi-style in a rich, nutty gravy of sesame, peanuts and tamarind.

Paneer cubes in a silky, lightly spiced spinach gravy — rich and wholesome.

Soft paneer cubes in a velvety tomato-cream gravy with hints of fenugreek — mildly sweet and rich.

Paneer cubes in a rich, semi-dry kadai masala with bell peppers, onions and freshly ground spices.

Paneer simmered in a silky cashew (kaju) cream gravy — mildly sweet, nutty and indulgent.

Mixed vegetables cooked in a semi-dry kadai masala with bell peppers, onions and freshly ground spices.

Stir-fried mushrooms tossed in a South Indian black-pepper masala — semi-dry and peppery.

Chicken simmered in a buttery tomato-cream gravy — smooth, mildly sweet and satisfying.

Grilled chicken tikka pieces in a rich, spiced tomato-cream sauce — a crowd favorite.

Traditional Hyderabadi chicken curry with coconut, poppy seeds and aromatic spices — rich and deeply flavored.

Bold, rustic roadside-style chicken curry — spicy, robust and full of flavor.

Tender chicken simmered in a silky cashew (kaju) cream gravy — a soulful, nutty indulgence.

Chicken curry flavored with tangy Indian pickling spices — zesty and bold.

Boneless chicken in a bold South Indian black-pepper masala — semi-dry, peppery and aromatic.

Chicken cooked in a semi-dry kadai masala with bell peppers, onions and freshly ground spices.

Dry-roasted South Indian-style chicken (sukka) tossed with coconut, curry leaves and roasted spices.

Bone-in goat simmered in a rich Hyderabadi-style gravy with depth and spice.

Goat curry flavored with tangy Indian pickling spices — zesty and bold.

Goat cooked in a semi-dry kadai masala with bell peppers, onions and freshly ground spices.

Dry-roasted South Indian-style goat (sukka) tossed with coconut, curry leaves and roasted spices.

Bone-in goat in a bold South Indian black-pepper masala — semi-dry, peppery and aromatic.

Minced mutton slow-cooked (dum) with herbs and spices for deep, rich flavor.

Crispy chicken tossed in a tangy Indo-Chinese Manchurian sauce with garlic, ginger and spring onions.

Crispy cauliflower florets tossed in a tangy Indo-Chinese Manchurian sauce with garlic and spring onions.

Crispy baby corn tossed in a tangy Indo-Chinese Manchurian sauce with garlic and spring onions.

Fried paneer cubes tossed in a tangy Indo-Chinese Manchurian sauce with garlic and spring onions.

Crispy fish tossed in an Indo-Chinese chili-garlic sauce with onions and peppers.

Crispy shrimp tossed in an Indo-Chinese chili-garlic sauce with onions and peppers.

Wok-tossed street-style fried rice with mixed vegetables, soy and spices.

Wok-tossed street-style fried rice with scrambled egg, soy and spices.

Wok-tossed street-style fried rice with chicken, soy and spices.

Fried rice tossed with charred burnt garlic and soy — smoky and aromatic.

Wok-tossed street-style noodles with mixed vegetables, soy and spices.

Wok-tossed street-style noodles with scrambled egg, soy and spices.

Wok-tossed street-style noodles with chicken, soy and spices.

Soft, fluffy leavened flatbread baked in the tandoor.

Classic naan brushed with rich butter — soft and indulgent.

Naan topped with garlic and herbs for a flavorful twist.

Spicy naan infused with garlic and green chilies — bold and aromatic.

Naan stuffed with melted cheese — rich and gooey.

Aromatic plain biryani-style rice with subtle spices — perfect with any curry.

Fluffy basmati rice tempered with cumin seeds — light and fragrant.

Simple steamed long-grain basmati rice.

Chilled yogurt mixed with cucumber and spices — a cooling side for biryani.

Hyderabadi-style spicy chili-and-peanut gravy — the essential biryani companion.

Two hard-boiled eggs — an ideal add-on for biryanis or curries.

Golden milk dumplings soaked in warm cardamom sugar syrup — a beloved classic. Four pieces.

Soft cheese patties soaked in saffron-scented milk, garnished with pistachios.

Crisp fried bread soaked in rich saffron milk and topped with nuts — a royal Mughlai dessert.

A house specialty — gulab jamun in a nest (ghosla) of silky rabdi and nuts.

A creamy, refreshing blend of ripe mangoes, yogurt and a hint of cardamom.

Fresh lemon and soda, sweetened — an Indian street-style thirst quencher.

Fresh lemon soda balanced with a touch of salt and sweetness — the perfect thirst-quencher.

Fresh lemon soda with a tangy, salty, spiced masala kick — Indian street-style.

A bright blue, citrusy non-alcoholic mocktail — cool and refreshing.

A refreshing non-alcoholic mojito with fresh mint, lime and soda.

India's iconic bold, fizzy cola.

Classic cola.

Zero-sugar cola.

Zero-sugar cola.

Crisp lemon-lime soda.

India's iconic cloudy lemon-lime soda.

Bottled water.

Silky, paper-thin handkerchief bread, tossed and griddled to order — a Hyderabadi weekend favorite.