Pista House Torrance

Tandoor-grilled chicken tikka pieces simmered in a creamy, spiced tomato gravy with aromatic herbs.

Fish fillets simmered in a tangy tamarind-based Andhra-style gravy with onions, tomatoes, and mustard seasoning.

Succulent shrimp cooked in a fragrant coconut milk gravy with South Indian spices and fresh curry leaves.

Bone-in goat slow-cooked in a robust, spice-forward masala gravy with tomatoes and caramelized onions.

Tender quail cooked in a Gongura-infused mutton masala with sorrel leaves, onions, and bold Andhra spices.

Eggs cooked in a rich Ulavacharu (horsegram) based Andhra masala with onions and aromatic spices.

Plump shrimp marinated in coastal spices, layered with fragrant basmati and dum-cooked Amaravathi style.

Tender lamb pieces layered with spiced basmati rice and slow-cooked in the Amaravathi dum tradition.

Paneer marinated in tangy Gongura (sorrel leaf) paste, layered with spiced basmati and dum-cooked to perfection.

Chicken marinated in Gongura's signature sourness, layered with fragrant basmati and slow dum-cooked.

Paneer infused with a vibrant green chilli marinade, layered with fragrant rice and dum-cooked with fresh herbs.

Chicken marinated in a fresh green chilli and herb paste, dum-cooked with aromatic basmati rice.

Chicken slow-roasted in pure ghee with spices, layered with basmati rice for a rich, buttery biryani.

Free-range Natukodi (country chicken) slow-cooked in bold spices and dum-layered with fragrant basmati rice.

Chicken marinated in Bezawada-style spices and dum-cooked with long-grain basmati for a richly spiced biryani.

Chicken marinated with bold Avakai (raw mango pickle) spices, dum-cooked with basmati for a tangy, spicy biryani.

Succulent lamb slow-cooked in a fragrant masala, layered with saffron basmati and sealed for dum cooking.

Spiced minced meat cooked with onions and whole spices, layered with fragrant basmati and dum-cooked.

Chicken marinated in Ulavacharu (horsegram broth) and dum-cooked with basmati for a uniquely earthy Andhra biryani.

Eggs cooked in a tangy Ulavacharu masala, layered with fragrant basmati and dum-cooked in Andhra style.

Minced lamb mixed with herbs and spices, shaped onto skewers and grilled in a tandoor for a smoky, juicy kebab.

Paneer cubes marinated in a rich malai and mild spice blend, grilled in the tandoor until lightly charred.

Marinated paneer and vegetable skewers grilled in the tandoor with a spiced yogurt coating and chaat seasoning.

Chilled yogurt blended with diced cucumber, onion, and a pinch of cumin, a cooling side for biryani.

Steamed long-grain white rice, a simple and versatile base for curries and gravies.

Lightly spiced basmati rice cooked with whole spices, saffron, and fried onions as a standalone biryani base.

Strong South Indian filter coffee brewed with chicory, mixed with hot milk and frothy for a signature Madras experience.

Aromatic black tea simmered with ginger, cardamom, cloves, and cinnamon for a warming, spiced chai.

Ice-cold Coca-Cola, the classic refreshing cola to complement your meal.

Coca-Cola's classic cola taste with zero sugar, a lighter refreshment option.

Crisp, caffeine-free lemon-lime soda for a light, refreshing drink with your meal.

India's bold, strong cola with a distinctive taste and extra fizz.

A rich, layered dessert drink made with vermicelli, rose syrup, basil seeds, and chilled sweet milk.

Light, bubbly lemon-lime soda with a clean, crisp refreshing taste.

A creamy, chilled milkshake made with sweet Chikoo (sapodilla) fruit blended with fresh milk.

A velvety, chilled milkshake made with ripe Sitaphal (custard apple) blended with fresh, chilled milk.