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230 E WT Harris Blvd, Charlotte, NC 28262
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Crispy vegetable turnovers with flavoured potato and peas filling.
Lentil dumplings deep fried served with chutney.
Sliced onion and spinach loosely battered with herbs, spices and deep fried until crisp.
Ground lentil and rice spiced dumplings deep fried and served with chutneys.
Andhra mirchi fried with chickpeas flour and stuffed with onions and spices.
Cut jalapeno chilly battered and deep fried until crisp served with chutneys
Diced vegetables tossed in 555 sauce served dry garnished with chopped cilantro.
Indian cottage cheese cubes battered and tossed in house prepared chili sauce.
Battered cauliflower florets lightly tossed in home made Manchurian sauce.
Cut baby corn tossed in Manchurian sauce with diced chilies and onions.
Spiced marinated boneless tilapia fish cubes stirred with onions and jalapenos.
Slightly battered and deep fried fish pieces tossed with onion & prepared chili sauce.
Battered and fried boneless chicken cubes bathed in peacock's own blend of spices and onion masala.
Chicken drumetts marinated in egg and yogurt spiced mix and deep fried served with mint chutney.
Boneless chicken cubes marinated and tossed in spiced yogurt sauce flavoured with curry leaves.
Boiled egg halves battered with soft spices and deep fried in classic street style served with mint chutney.
Jullience of chicken marinated with spices, cashews and peppers.
Jullience of chicken marinated with spices, toast in peacock special sauce (made of green leaves).
Cut chicken cubes tossed in Manchurian sauce with diced chilies & onions.
Steamed rice and lentil cake accompanied with sambar, and the day's chutneys served.
Steamed idli and rice batter topped with spicy thick sauce
Crispy lentil donuts, fried golden brown, served with sambar and the day's chutneys.
Deep fried lentil donuts drenched in flavoured and blended yogurt sauce.
Deep fried whole wheat bread served with mild potato curry.
Soft leavened refined flour bread deep fried and accompanied with chana masala.
Unleavened whole wheat bread shallow fried bread accompanied with south Indian vegetable kurma.
South Indian classical fermented rice and black lentil crepe served with sambar and chutneys.
Thin crispy rice crepe with topped with onions.
Classical dosa with an Andhra twist lined with flaming hot Guntur chili paste.
Dosa stretched paper thin and served with accompaniments.
Rice crepe topped with beaten egg spread.
Thick fermented rice and black lentil pancake topped with tomatoes, onions and cumin.
World renowned south Indian crepe delicacy stuffed with flavoured mashed potatoes.
House special spicy chutney spread over the rice crepe.
Classical rice crepe spread with peacock's own special blend of hot spices.
A wispy dosa made of semolina and wheat.
Wispy dosa made of semolina and stuffed with mashed potato.
Regional Andhra variation of dosa prepared with green gram batter served with chutney.
Regional Andhra variation of dosa prepared with green gram batter served with upma.
Dosa flavoured with clarified butter home style.
Dosa flavoured with clarified butter home style stuffed with potato masala.
Garbanzo beans cooked with finely chopped tomatoes and onions in a brown gravy.
Ever famous north Indian delicacy with potatoes and cauliflower cooked over slow flame, mildly spiced.
A hyderabadi specialty made with whole brinjal stuffed with blend of peanut and herbs paste immersed.
Whole eggplant oven roasted and mashed cooked on a slow flame finished with a tempering of mild spices garnished with green peas.
Mix of seasonal vegetables cooked in a blend of onion and tomato gravies.
Fresh vegetables cooked in mint and green chili coconut gravy.
Mashed vegetable balls cooked in tingling curry sauce.
Mashed vegetable balls immersed in cream gravy cooked to a thick consistency.
Fresh green peas cooked according to your taste with mushrooms or the very popular chettinadu style.
Mix of seasonal vegetables cooked in a creamy curry sauce.
Black lentils blended with kidney beans cooked in a rich and creamy sauce topped with a generous helping of butter.
Indian cottage cheese cooked in creamy tomato sauce.
Indian cottage cheese cubes cooked with special blend of onion and tomato gravies laced with melted cheese.
Paneer cubes soaked in pureed paneer.
Stuffed Indian eggplant with house spices, pan fried and finished with cilantro, served with rice and bread.
Lightly fried in a mix of onions and herbs tempered with cracklings of mustard.
Whole Boiled Eggs lightly tossed and fried with Onions and green chilies with a hint of herbs and spices
A favourite of south India has chicken on the bone cooked in a traditional tomato and onion gravy.
Cubes of succulent chicken cooked in a traditional brown gravy with herbs and spices.
Boneless chicken dish is a part of the very famous chettinadu cuisine of Tamil nadu, spiced up with the traditional blend of spices and herbs.
A signature dish from the state of goa, boneless chicken cooked in a spicy and tangy gravy with vinegar and potatoes.
Curry cut chicken pieces reduced on a slow flame with a rich mix of onions and spices, an andhrite specialty.
Loved all over the world this dish has tandoori chicken sliced off the bone cooked in a luscious blend of cream and tomato sauce.
Chicken breast cooked in clay oven and blended with tomatoes, cream, and house spices.
Fish of the day marinated in chef???S special south Indian spices and pan fried.
A special dish of country chicken on the bone cooked in a traditional Andhra style curry mix.
A special dish of organic chicken on the bone cooked in a traditional Andhra style fry.
Succulent cut of goat on the bone cooked in the traditional way..
Succulent cut of goat on the bone cooked in the traditional way.
Fresh cut boneless lamb cubes cooked in the traditional curry sauce, ask for a variation with spinach.
Cut fillets of tilapia cooked in the traditional curry sauce with a hint of tomatoes and tamarind topped with cilantro.
Fillets of tilapia marinated in blend of spices and pan fried, accompanied by sliced onions and a wedge of lime.
Whole prawns cooked in a curry sauce with a blend of spices and herbs.
A delicacy from the region of Andhra has prawns reduced in a blend of rich spices, onions and tomatoes, served dry.
Succulent cut of goat on the bone cooked in the traditional way with gongura leaves and rich curry sauce.
The hyderabadi dum biryani is a classic deccan cuisine specialty.
Renowned all over the world. It is served in a casserole which consists of egg.
Long grain basmati rice flavoured with saffron and cooked with either.
Egg or shrimp heading.
Crispy puff wafers serve with special masala wafer, onions and garbanzo.
Mashed potato parry pan fried served with garbanzo gravy and yogurt.
Puff rice mix with vegetables, sprouts, crispy noodle and chutney.
Crispy wafers layered with potato, sev, chutney, yogurt and special spices.
Samosa served with spicy garbanzo curries, chutneys, onions and yogurt.
Shallow fried potatoes with a blend of house spices.
Ground chicken rolled on skewers and slow cooked in the tandoor.
Chicken breast chunks marinated overnight and cooked in the tandoor.
Indian cottage cheese squared marinated in the traditional tandoori mix.
Whole chicken leg marinated overnight with a mix of herbs and the traditional tandoori mix.
Home made cheese cubes marinated in a mixture of spices and yogurt.
Whole chicken cut in half marinated the tandoori way and slow cooked in the oven.
Skewered pieces of lamb meat marinated and slow cooked in clay oven.
Medley meat, chicken, shrimp, lamb, marinated in a mixture of spices, yogurt and house of spices.
Scallop and shrimp on skewers and grilled.
Lamb chops marinated in south Indian spices rubbed with olive oil, grilled in tandoori style.
Unleavened whole wheat thin bread shallow fat fried on a griddle.
Refined wheat flour bread cooked in the tandoor.
Unleavened whole wheat bread cooked in the tandoor.
Traditional naan topped with chopped garlic and cooked in the tandoor.
Naan stuffed with mildly spiced minced lamb.
Deep fried whole wheat bread.
Deep fried refined flour bread.
Traditional naan stuffed with finely chopped onions.
Traditional naan with a filling of Indian cottage cheese.
A flaky whole wheat bread from the far corners.
Natu kodi curry is served on veechu parota bread with chicken curry sauce, raita and rice.
Soft layered bread chopped, worked with eggs with a drizzle of chicken curry, sautéed over hot iron griddle.
Soft rice string, made with dry roast rice. south Indian mouthwatering dish, served with fish moilee or prawn masala rice and Indian bread.
Reduced spongy milk balls soaked in honeyed consistency syrup.
Deep fried bread cakes bathed in a creamy sweet sauce topped with dry fruits.
Fresh grated carrots cooked in a mild and rich sweet sauce.
Grated carrots cooked in milk and sugar.
Soft cottage cheese balls soaked in a rich milk sauce flavoured with saffron and pistachio.
Ice cold Indian ice cream topped with gulab jamun.
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