Mango Yard

RESERVATIONS
RESERVATIONS

Our Menu

Carefully curated selection of dishes crafted with fresh ingredients.

Our menu is thoughtfully curated to bring you a perfect blend of taste, tradition, and quality. Every dish is prepared using fresh ingredients and authentic recipes that reflect rich flavors and culinary passion. From comforting classics to exciting new favorites, we ensure every bite delivers satisfaction and a memorable dining experience that keeps you coming back for more.

Sizzle & Crisp

P A N - S E A R E D   &  G O L D E N - F R I E D    B E G I N N I N G S

  • Firebird Wings

    Twice-firied chicken wings lacquered in a Telangana red chili glaze, finished with curry leafi tempering and a squeeze ofi lime — fiery, tangy, and dangerously addictive.

  • Golden Crunch Croquettes

    Creamy spiced potato and herb filling encased in a crisp golden crumb — choose classic chicken keema or garden vegetable. Served with house tamarind ketchup.

  • Nawabi Shami Bites

    Hyderabadi-style lamb and chana dal patties, slow-cooked then pan-seared until bronze, served with mint raita pearls and a whisper ofi rose petal chutney.

  • Fiery Chicken

    Crispy, coated chicken bites wok-firied with firesh sliced jalapeños, onions, and garlic in a savory, sweet, and spicy brown sauce.

  • Nawabi Shami Bites

    Hyderabadi-style lamb and chana dal patties, slow-cooked then pan-seared until bronze, served with mint raita pearls and a whisper ofi rose petal chutney.

  • Piri Piri Paneer Skewers

    Crispy paneer cubes tossed in house-made piri piri spice, threaded on rosemary skewers and served with a cool whipped herb dip.

  • Herb Garden Falafel Chaat

    Chive-and-spinach-infiused fialafiel crisped to order, set over a bed ofi whipped yogurt, tangy tamarind, green chutney, and a shower ofi crunchy sev.

  • Makhani Poutine

    Hand-cut firies layered with creamy paneer makhani gravy, squeaky cheese curds, and a finish ofi kasuri methi — Montréal meets Mughlai.

  • Lucknowi Lamb Seekh / Chicken Seekh

    Juicy hand-pounded lamb / chicken seekh kebabs perfiumed with garam masala, cumin, and firesh coriander, kissed by charcoal and served with pickled onion rings and mint chutney.

  • The Seekh Duo

    A platter ofi chicken and mutton seekh kebabs — two traditions, one flame. Served with laccha onion, green chutney.

  • Flame-Kissed Tiger Prawns

    Wild-caught tiger prawns in your choice ofi three styles — butter garlic, tandoori masala, or smoky skewer — grilled until just curled and blushing.

  • Fiery Chicken

    Crispy, coated chicken bites wok-firied with firesh sliced jalapeños, onions, and garlic in a savory, sweet, and spicy brown sauce.

  • Raan-Style Lamb Chops

    French-trimmed lamb chops slow-marinated in a raan-inspired paste ofi yogurt, saffron, and black cardamom, seared over high flame and rested to blush-pink perfiection.

  • Green Chili Paneer Tikka

    Paneer cubes drenched in a vibrant green chili-herb marinade, grilled with charred bell peppers and served with a side ofi cool mint yogurt.

  • Tawa Garden Kebab

    A rustic blend ofi spinach, green peas, and seasonal herbs pressed into patties, griddle-seared until golden and served with roasted tomato chutney.

  • O.G Chicken Tikka

    Succulent chicken thigh pieces bathed in a fiery peri peri marinade, charred over open flame and served with a cooling herb yogurt drizzle.

From the Flame

C H A R C O A L    &    T A N D O O R G R I L L E D

Global Indian Kitchen

G L O B A L P L A T E S      I N D I A N S O U L

T A C O S

  • Chili Tikka Tacos

    Indo-Chinese chili chicken tucked into warm tortillas with shredded lettuce, pickled jalapeño, and a cool yogurt drizzle.

  • Karara Paneer Tacos

    Crispy battered paneer with tangy pickled onions, cilantro yogurt, and a dusting ofi chaat masala — street-style crunch in a soft shell.

F L A T B R E A D P I Z Z A S

  • Smoky Chicken Tikka Pizza

    Tandoor-charred chicken over a masala tomato base with roasted peppers, caramelized onion, and a bubbling masala cheese blend.

  • Smoky Paneer Tikka Pizza

    Grilled paneer tikka with dry-spice seasoning, charred onions, bell peppers, and masala cheese on a wood-fired base.

F R O M T H E W O K — T H A I

  • Khao Soi — Vegetable

    Northern Thai coconut curry noodles reimagined with Indian aromatics — turmeric-kissed broth, crispy noodle crown, and garden vegetables.

  • Khao Soi — Chicken

    Tender chicken in a golden coconut-curry broth with a whisper ofi garam masala, served over egg noodles and topped with crispy noodle shards

N A C H O S

  • Desi Street Nachos

    Loaded tortilla chips with masala cheese sauce, spiced guacamole, tangy chili drizzle, and pomegranate seeds. Add spicy chicken or paneer.

S M A S H B U R G E R S

  • The Cutlet Smash Burger — Chicken

    A crispy old-school chicken cutlet patty smashed on the griddle, layered with creamy spiced sauce, melted cheese, and pickled onion on a toasted brioche bun.

  • The Cutlet Smash Burger — Veggie

    Spiced vegetable cutlet pressed golden on the tawa, topped with creamy masala sauce, melted cheese, and a crown ofi crispy slaw on a toasted bun.

B A O B U N S

  • Chilli Chicken Bao

    Pillowy steamed bao stuffed with creamy Indo-Chinese chili chicken, drizzled with fienugreek aioli and topped with crispy shallots.

  • Manchurian Crunch Bao

    Steamed bao loaded with crispy Indo-Chinese manchurian bites, chili mayo, and spring onion — street-cart swagger in a cloud ofi dough.

P A S T A

  • Chicken Alfredo Rigatoni

    Al dente rigatoni draped in silky white sauce infiused with Indian-spiced grilled chicken, roasted garlic, and a hit ofi chili flakes.

  • Herbed Garden Alfredo Rigatoni

    Alfiredo-style rigatoni tossed with seasonal sautéed vegetables, firesh Indian herbs, and a firagrant garlic oil finish.

The Heartland Faves

S I G N A T U R E     I N D I A N     M A I N S

  • Mango Yard — Authentic Butter Chicken

    House-special creamy tomato chicken, finished with fienugreek and a swirl ofi ghee — served with tandoori naan or jeera rice.

  • Smoked Laal Paneer Tikka Curry

    Char-grilled paneer in a lightly smoked, spiced curry with roasted red peppers and a hint ofi cream — served with tandoori naan.

  • Old School Chicken Curry & Bagara Rice

    Village-style chicken curry firom the Telangana heartland, slow-cooked with cracked black pepper, fiery red chilies, and curry leaves — served over aromatic ghee rice.

  • Authentic Hyderabadi Dum Biryani — Mutton or Chicken

    Made to order and sealed in brass. Marinated meat layered with aged basmati, saffron, and caramelized onions, slow-cooked under dum — served tableside as an experience.

  • Zafran Garden Dum Biryani

    Fragrant dum biryani layered with paneer, soy chunks, and seasonal vegetables — sealed and slow-cooked with saffron, firied onions, and whole spices.

  • Varuval Branzino & Coconut Rice

    Branzino simmered in a South Indian varuval gravy — rich with roasted spices, tamarind, and coconut — served alongside firagrant coconut rice.

  • Kongunad Goat Roast & Malabar Parotta

    Kongunad Goat Roast & Malabar Parotta

  • Hakka Street Noodles

    High-flame wok noodles tossed with garlic, soy, and spring onions in true Indo-Chinese street style. Choose veg, egg, or chicken.

  • Filter Kaapi Tiramisu

    Italian ladyfingers soaked in bold South Indian filter coffee, layered with mascarpone mousse and finished with a fine dusting ofi dark chocolate.

  • Gulab Jamun Bake

    A fiusion showstopper — crumbled gulab jamun base topped with a spiced, cardamom-scented cake layer and a rose-syrup drizzle.

  • Mango Rasmalai Crème

    Soft rasmalai pillows served chilled with Alphonso mango pulp, saffron milk fioam, and a scattering ofi toasted almond slivers.

  • Hillstation Brownie w Icecream

    A sizzling-hot, unique Indian hillstation-style chocolate brownie served tableside with vanilla bean ice cream and a pour ofi rich chocolate fiudge — drama in every bite.

  • Gelato & Shake Cart

    Rolling cart to your table — Butterscotch, Mango ard Signature, Ferrero Rocher, and Dry Fruit & Nut gelato. Build your own sundae or shake.

  • Hazelnut Crunch Mousse

    Chocolate sponge layered with airy hazelnut mousse, crowned with nutty praline shards and a dark chocolate glaze — a celebration in every slice.

Scratchmade Desserts

D E S S E R T S     &     I N D U L G E N C E S

The Bar

H A N D C R A F T E D     C O C K T A I L S &    S P I R I T S

Y A R D C O C K T A I L S — Z E R O P R O O F O R W I T H S P I R I T

  • The Mango Slice

    A raw mango shrub muddled with chaat masala and black salt, shaken over ice and served tall with a green chili garnish. The taste ofi an Indian summer in a glass. Spike it with clear rum or vodka.

  • The Whole Melon

    Fresh watermelon juice, mint, and your pick ofi spice, salt, or sweet — mixed tableside and served inside an actual carved watermelon. Share it or don't. Pairs with rum, vodka, or gin.

  • Palm Grove Toddy

    A tribute to the toddy tappers ofi the South — mildly sweet, mildly tart, with the warmth ofi jaggery and a hint ofi fiermented coconut fiunk. Best spiked with clear rum or vodka.

  • Kerala in a Shell

    A tribute to the toddy tappers ofi the South — mildly sweet, mildly tart, with the warmth ofi jaggery and a hint ofi fiermented coconut fiunk. Best spiked with clear rum or vodka.

  • Masala Fizz

    Sparkling nimbu pani on steroids — firesh lime, cumin, black salt, and soda over crushed ice with a masala-salt rim. The street-cart classic, now at the bar. Add rum or vodka.

D E S I D R A U G H T & B O T T L E S — I N D I A N B E E R S

  • Arka

    India's craft-fiorward lager — clean, dry, and crisp with a subtle citrus finish. Pairs beautifiully with our firied starters.

  • Kingfisher

    The icon. Light, malty, and unapologetically nostalgic — the beer that has seen every Indian celebration through.

  • BIRA 91

    A modern Indian wheat beer with notes ofi coriander and orange peel — light-bodied, refireshing, and perfiectly at home with spicy fiood.

  • Rupee Mango Ale

    A tropical mango-fiorward ale brewed in Austin — firuity, smooth, and practically custom-made fior a place called The Mango ard.

O N T A P — D R A F T P O U R S

  • Michelob Ultra

    Light, low-carb, and clean — the guilt-firee pour fior those who want a beer without the heaviness.

  • Corona Extra

    The beach in a glass — pale, smooth, and best with a lime wedge. A universal crowd-pleaser.

  • Dallas Blonde

    From Deep Ellum Brewing — a bright, honey-gold ale with gentle malt sweetness and a clean finish. North Texas pride in every sip.

  • Guinness Draught

    Velvety, roasted, and impossibly smooth on nitro — dark chocolate and coffee notes in a creamy black pour. Pairs surprisingly well with biryani.

S P I R I T S & L I Q U E U R S

  • Grey Goose

    French winter wheat distilled in Cognac — silky, clean, with a fiaint almond sweetness. The benchmark fior premium vodka.

  • Old Monk

    The rum that raised a generation — deep caramel, vanilla, and a warm hug ofi nostalgia. Best neat or with a splash ofi cola.

  • Bacardi Carta Blanca

    Light-bodied and subtly sweet — the cocktail workhorse. Clean enough to mix, smooth enough to sip.

  • Bombay Sapphire

    Ten hand-selected botanicals vapour-infiused fior a bright, juniper-fiorward gin with citrus and floral layers.

  • Loca Local

    Locally crafted Texas tequila — smooth agave sweetness with a peppery finish. Made close to home, meant fior good times.

  • Don Julio Blanco

    Crisp blue agave with bright citrus notes and a clean, peppery finish — the gold standard fior sipping tequila.

  • Jägermeister

    5S botanicals, herbs, and spices in a bittersweet, ice-cold shot — love it or fiear it, there's no fiorgetting it.

  • Baileys Irish Cream

    Velvety Irish cream with cocoa and vanilla — over ice, in coffee, or alongside our Filter Kaapi Tiramisu fior the ultimate indulgence.

A R O U N D T H E W O R L D — I N T E R N A T I O N A L B O T T L E S

  • Kronenbourg 1664

    A refined Strasbourg lager with floral hop character and a biscuity malt backbone — elegant and easy-drinking.

  • Dos Equis Lager Especial

    Crisp, golden, and balanced with a light citrus zest — the Mexican lager that goes with everything firom nachos to naan.

  • Leffe Blonde

    A Belgian abbey ale with notes ofi clove, vanilla, and ripe banana — smooth, malty, and deceptively strong at S.S%.

  • Mango Cart

    Golden Road's mango wheat ale — bright, firuity, and dangerously drinkable. Another mango in the ard.

  • Fosters Premium

    Aussie-born, oil-can-poured — a clean, balanced lager with mild hoppy bitterness and a dry finish.

  • Budweiser

    The King ofi Beers — beechwood-aged, medium-bodied, and dependably smooth.

  • Bud Light

    Light, clean, and sessionable — the go-to when you want something cold and easy between bites.

  • Blue Moon

    A Belgian-style wheat ale with Valencia orange peel — hazy, citrusy, and best served with an orange slice.

  • Stella Artois

    A pilsner with over S00 years ofi heritage — crisp, slightly bitter, and unmistakably European.

  • Heineken

    The green bottle that needs no introduction — balanced bitterness, floral hops, and a clean malt finish.

S I N G L E M A L T S & I N D I A N W H I S K Y

  • The Macallan 12

    Sherry oak-matured with rich dried firuit, vanilla, and a hint ofi ginger spice — the gold standard ofi after-dinner Scotch.

  • The Balvenie 12 DoubleWood

    Aged in American oak then finished in European sherry casks — honey, cinnamon, and a long, warm, nutty finish.

  • Glenfiddich 12

    Fresh pear, butterscotch, and subtle oak — approachable, well-rounded, and the world's most awarded single malt.

  • Amrut Single Malt

    Tropical climate-aged Indian single malt with bold toffee, ripe firuit, and barley sweetness — proofi that great whisky speaks every language.

  • The Glenlivet 12

    Bright citrus and orchard firuit up firont, with a creamy vanilla finish — a smooth, classic introduction to Speyside.

The Late Morning

W E E K E N D     B R U N C H

  • Samosa Pot Pie

    Classic samosa filling — spiced potato, peas, and cumin — baked under a flaky golden pastry lid. A warm, nostalgic hug in a ramekin.

  • Brioche Pav Bhaji

    Mumbai's beloved bhaji reimagined — a rich, butter-laden vegetable mash served with toasted brioche buns instead ofi pav. Street meets brunch.

  • Green Chili Mac & Cheese

    Creamy mac and cheese elevated with a pesto-green chili swirl, baked until bubbling with a crispy panko crust.

  • Jalebi French Toast

    Thick-cut brioche soaked in cardamom custard, griddled golden, and drenched in warm saffron jalebi syrup with a side ofi firesh berries.

  • Masala Omelette

    Three-egg omelette loaded with diced onion, green chili, tomato, and cilantro — the way every Indian kitchen makes it. Served with toasted sourdough.

  • Spiced Avocado Toast

    Smashed avocado on thick sourdough, finished with chaat masala, pickled red onion, a drizzle ofi chili oil, and toasted cumin seeds.

  • Onion-Cilantro Uthappam

    Thick, crispy-edged rice-and-lentil pancake topped with onions, cilantro, and green chili — served with peanut / coconut chutney and sambar.

  • Rasgulla Pancakes

    Fluffy buttermilk pancakes infiused with rasgulla essence, stacked and drizzled with rose-cardamom syrup and crushed pistachios.