You walk into a Desi restaurant, glance at the menu, and you’re instantly hit with rich words like “butter,” “paneer,” “makhni,” and “ghee.” If you’re vegan, that might feel like hitting a wall. But here’s the thing—Desi food has always had a quiet love affair with vegetables, lentils, and legumes.
Long before “plant-based” became a buzzword, our grandmothers were simmering daals, roasting okra, and stewing kidney beans in spices that could make even plain rice taste like magic.
At Sana’s Kitchen Hut, we honor those traditions—while keeping things inclusive for modern eaters. Whether you’re fully vegan, experimenting with Meatless Mondays, or just looking for something wholesome and comforting, we’ve got your back.
Let’s take a closer look at the hidden heroes of our menu—the vegan dishes that don’t compromise on flavor, history, or heart.
Beans Masala (300g) – The Unsung Hero of Comfort Food
Price: 36.00 lei
If rajma was a person, it would be that dependable old friend—always there when you need warmth, reassurance, and something that just feels like home. Our Beans Masala is made with red kidney beans slow-cooked until tender, then folded into a spiced tomato and onion gravy with just the right balance of heat and earthiness.
There’s no dairy here. Just cumin, coriander, garlic, and the kind of depth that only comes from taking your time.
How to eat it: With a bowl of plain rice, maybe a dollop of mango achar on the side, and a whole lot of love. You won’t miss the meat—promise.
Daal Makhni (300g) – All the Creaminess, None of the Cream
Price: 40.00 lei
Now, traditionally, Daal Makhni is a buttery indulgence. But we’ve taken a different route for our vegan customers—one that doesn’t cut corners on taste. We use a blend of whole black lentils (urad) and kidney beans, slow-cooked for hours until they break down and melt into a naturally creamy consistency.
Instead of relying on heavy cream or butter, we extract richness from the slow simmering of lentils themselves—adding in a touch of oil, garlic, and gentle smoky flavors.
Why you’ll love it: It’s rich without feeling heavy. Spiced without being overpowering. And it tastes even better the next day, like all good lentil dishes should.
Daal Tarka (Red Lentil) – Where Simplicity Shines
Price: 36.00 lei
You haven’t really tasted Desi home cooking until you’ve had a bowl of Daal Tarka. This is the dish many of us grew up eating on rainy nights, sick days, or lazy Sunday afternoons.
It’s made with red lentils (masoor daal)—light, easy to digest, and quick to cook. But the real magic happens in the tarka (tempering): oil heated with garlic, cumin seeds, and dried chilies, poured sizzling hot over the cooked lentils. That sizzle? That aroma? It’s pure poetry.
How we serve it: With basmati rice, fresh lemon wedges, and sometimes a sliced green chili if you’re brave. It’s soul food, plain and simple.
Mix Vegetable Curry – A Celebration of Color and Texture
Price: 40.00 lei
Every bite of our Mix Vegetable Curry feels like a different story—potatoes, carrots, peas, and bell peppers, all cooked just enough to be tender but not mushy. The vegetables soak up the flavor of the tomato-based curry, which is spiced with cumin, turmeric, and coriander.
There’s no dairy in sight, and no need for it. The natural sweetness of the carrots, the softness of the potatoes, and the crunch of the peppers do all the heavy lifting.
Why it works: It’s hearty enough to stand on its own, and light enough to leave you satisfied, not stuffed. Perfect with a side of naan or as a full meal with rice.
But What About Butter Paneer and Palak Paneer?
Great question. These are two of our bestsellers, and yes—they do contain dairy, in the form of paneer (Indian cottage cheese) and cream or butter in the gravy. They’re delicious, no doubt, but they’re vegetarian, not vegan.
That said, we’re always listening. If enough of our vegan guests request plant-based alternatives (like tofu or cashew cream), who knows—we just might start experimenting in the kitchen. You know we love a challenge.
Final Thoughts from Our Kitchen
Here’s the truth: you don’t need animal products to create deeply flavorful, satisfying food. You need spices. You need fresh ingredients. And you need people who know what they’re doing with both.
Desi cuisine was built on humble roots—lentils, grains, vegetables—and elevated by generations of cooks who knew how to stretch flavors without cutting quality. At Sana’s Kitchen Hut, we carry that spirit forward in every vegan dish we serve.
Whether you’re fully plant-based or just exploring, we invite you to taste the vegan side of Desi food. It’s vibrant. It’s nourishing. And it might just become your new favorite.
