The North Indian Kitchen at Mintt

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Signature North Indian Dishes

Spice Level — Ask and We'll Adjust

Most dishes come medium. Tell your server mild, medium, spicy, or Indian-spicy and we'll adjust. Some dishes (vindaloo, chicken madras) are spicy by nature but still adjustable.

Vegetarian, Vegan, and Gluten-Free Notes

Our North Indian menu has 15+ vegetarian options. Several can be made vegan on request (we sub coconut oil for ghee, skip the cream or yogurt). Most curries and tandoor items are gluten-free — the main exceptions are breads (naan, roti, paratha) and samosas. See our dedicated vegan menu (/vegan-indian-food-monroeville) and gluten-free menu (/gluten-free-indian-food-monroeville).

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How We Cook It

Chicken is marinated overnight. Two rounds: yogurt + ginger-garlic, then spice rub. Tandoor runs at 900°F. The high heat seals moisture in while charring the exterior. Biryani is true dum. Rice and meat are layered in a heavy pot, sealed with dough, cooked on low heat until the steam does the work. Butter and ghee are in-house. Not shortcut.

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