The menu at Samudra Vegetarian Restaurant & Chaat House is primarily divided into two categories: North Indian curries and South Indian entrees. Though different, cooks make all the meals from meat-free recipes, bulking them up with cheeses, veggies, and starches. For their sizable curry selection, they whip up everything from the channa phishori with chickpeas, potatoes, and a spicy tomato sauce to the baigan bhartha that features a blend of roasted eggplant, onions, and garlic. On the other side of the menu's spectrum, they serve each of their South Indian entrees with coconut chutney, adding a mild sweetness to dishes such as pondicherry dosa with potato masala, chili, and onions. They also prepare seven types of chaat—street food-inspired snacks typically built upon fried dough—as well as inventive desserts such as pistachio-crumbled cottage cheese in rose-flavored milk.