Food is not just our livelihoods, but our passion. Our mission is to serve you only the freshest, most delectable and wholesome vegetarian food. Our goal is to bring the authentic, bona fide flavors of south India to central Texas. We recreated age-old, time-honed recipes from the Malabar coast to the Coromandel coast and everything in between. We have also devised new dishes using those same indigenous ingredients and cooking techniques that are now found in kitchens everywhere.
Suprabhat opened its doors to the Austin community in 2014, and since our inception, we have served thousands of happy and satisfied customers from across the country who have come for our healthy and delicious dishes prepared from scratch, using premium ingredients, often organic and sourced locally.
Please ask our team members for our daily specials, which frequently include produce from local farmers’ markets.
Aromatic lentil and tamarind stew made with garden-fresh vegetables | Cup | Bowl
Spice broth made from black pepper, cumin, mustard seeds, curry leaves, shallots, and garlic | Cup | Bowl
Crispy fried dumplings stuffed with potatoes and peas
Sliced plantain fritters made with spiced gram flour
Onions coated in chickpea batter and fried to a gentle crisp
Julienned mixed vegetables coated in chickpea batter and fried to a gentle crisp
Thick slices of Indian cottage cheese marinated in a mild sauce and fried to a golden perfection
Crispy wheat wafers topped with chickpeas, potatoes, chutneys, masala, and gram flour fritters
Hand-tossed mixture of puffed rice, sev, herbs, spices, chutneys, and vegetables
Hollow semolina shells filled with sweet yogurt, and stuffed with potatoes, onions, masalas and chutneys
Hollow semolina shells filled with a piquant liquid and stuffed with potatoes, onions, masalas and chutneys
Crispy wheat wafers topped with yogurt, chickpeas, potatoes, chutneys, masala, and sev
Chopped samosa layered with chickpea curry, yogurt, chutneys, and garnish
Mashed vegetable gravy served with buttery, toasted dinner rolls Extra Pav offered
Pan-fried mixed vegetable balls reduced in a wok with a spicy, tangy sauce
Fried cauliflower fritters reduced in a wok with a spicy, tangy sauce
Cubed paneer tossed in a sweet, hot, and sour chilli sauce
Hakka noodles sautéed with black pepper tempered vegetables on a wok + Paneer
Lo mein noodles stirfried in sichuan peppercorn sauce + Paneer
Lo mein noodles wok-tossed in chilli, garlic, white pepper, and soy + Paneer
Vegetable medley mirepoix gently sweat with long-grain rice and mild spices + Paneer
Long-grain rice stirfried in sichuan peppercorn sauce and topped with vegetables + Paneer
Long-grain rice wok-tossed in chilli, garlic, white pepper, and soy + Paneer
Savory wheatmeal grits made of roasted semolina, ghee, cashews, and peas
Split yellow lentil porridge made with black pepper, ghee, cumin, and ginger
Cold milk risotto mixed with yogurt and topped with mustard seeds and green chilies
Basmati rice cooked with a tamarind pulp infusion, spices and peanuts
Basmati rice pilaf cooked with a medley of spices and a assorted vegetable macédoine
Lentil and tamarind risotto made with boiled rice and sundry tempered spices
Slow-roasted vegetables and rice cooked over a low-flame in a clay pot for a perfect socarrat and topped with nuts and saffron
Pillowy leavened flatbread made in a wood-fired clay oven
Naan baked with a freshly minced garlic garnish
Naan topped with raw green chilli chiffonade
Naan baked with stuffed cheese
CHILLI GARLIC NAAN
CHILLI CHEESE NAAN
Naan stuffed with desiccated coconut shavings, powdered nuts, and raisins
Unleavened whole wheat flour flatbread cooked on a skillet
Stoneground whole wheat flour flatbread cooked over an open flame
Wholemeal wheat flour flatbread cooked in a clay oven
Durum middlings mixed with whole wheat flour and deep-fried to a puffy, goldenbrown color
Flaky, layered flatbread pan-fried to a golden crisp
Laminated whole wheat dough folded with minced potatoes and shallow-fried to a gentle crisp
Large, puffy leavened sourdough deep-fried to perfection
Carréd Yukon Gold potatoes half-mashed and cooked with herbs and spices
Tempered split pigeon pea lentil curry topped with mustard seeds and red chilis
Tender okra pods simmered in a onion-tomato macédoine with bold spices and herbs + Aloo
A menagerie of carrots, peas, cauliflower, beans, and potatoes cooked in a creamy cashew sauce
Hearty Punjabi chickpea curry cooked in a onion-tomato reduction with a blend of ground spices + Aloo
Pan-seared button mushrooms sautéed in herbs and cashew cream
Tempered Hyderabadi eggplant cooked in a rich sesame, tamarind, coconut, and peanut curry
Creamy Mughlai curry made from a mixture of assorted nuts, seeds, and vegetables
Vegetable balls made with dried fruits, potatoes, nuts, and paneer, cooked in a creamy cashew sauce
Green peas cooked in a tomato gravy, with ginger, garlic, onions and mix of whole and ground spices Mushroom/Paneer/Aloo
Carréd bell peppers and onions cooked in a well-seasoned gravy on a wrought iron wok Veg/Paneer/Bhindi/Mushroom
Tomato purée whisked with cream and simmered with bay leaves, cinnamon, cardamom, and cloves Veg/Paneer
Blanched spinach purée sautéed with tomatoes and onions and tempered with a spice mix Kofta/Paneer/Aloo
Persian-influenced gravy made of nuts, seeds, cream, yogurt and saffron Veg/Paneer
Goan fiery, and intense chilibased vinegar reduction cooked with a farrago of spices Veg/Aloo
Mini/Regular refers to the size of the idli, not the portions of the dish, which are the same
Steamed savory lentil cakes served with a selection of chutneys Mini/Regular
Idli topped with a hearty serving of clarified turmeric butter Mini/Regular
Idli smothered with roasted red chili, peanut, and mixed spice powder Mini/Regular
Idli smothered with roasted lentils, dried curry leaves, and mixed spice powder Mini/Regular
Idli soaked in an aromatic lentil and tamarind stew made with garden-fresh vegetables Mini/Regular
Idli steeped in a spice broth made from black pepper, cumin, mustard seeds, curry leaves, shallots, and garlic Mini/Regular
Crispy and soft, savory lentil doughnuts served with a selection of chutneys Mini/Regular
Vada soaked in an aromatic lentil and tamarind stew made with gardenfresh vegetables
Vada steeped in a spice broth made from black pepper, cumin, mustard seeds, curry leaves, shallots, and garlic
Thin, crispy, flash-fried lentil wafer
Yogurt based condiment made with spices, cilantro, and cucumber
Sundried fruits/vegetables preserved in mustard/sesame/peanut oil with a variety of whole and crushed spices
A relish/spread made with a titular ingredient and some aromatics for taste and flavor
Homemade yogurt fermented naturally with lactobacillus strains derived from dried red chilis
Long, slender, white rice with a nutty aroma, and a distinctive flavor
Fermented lentil and rice batter poured on a carbon-steel griddle to make a round, crispy crepe
Dosa garnished with brunoised onions and sliced green chillis Sub only Onion or Chili
Dosa filled with Amul and house blend cheese
Dosa stuffed with halfmashed potatoes cooked with a variety of herbs and spices + Onions and/or Green Chilis
Dosa seasoned with a nut and spice powder melange and filled with masala
Zesty cilantro chutney spread on dosa and filled with masala
Spicy red chili and garlic chutney spread on dosa and filled with masala
Minced paneer scrambled with sofrito and spices
Ultra thin and flaky dosa + Andhra Spicy/Madurai Malli/Mysore Masala
Paper dosa stuffed with half-mashed potatoes cooked with a variety of herbs and spices
Dosa poured on a griddle daubed with clarified butter for a rich, complex, nutty, and earthy taste + Andhra Spicy/Madurai Malli/Mysore Masala
Ghee roast stuffed with halfmashed potatoes cooked with a variety of herbs and spices
Toasted semolina mixed with rice and white flour poured on a griddle to make a flat, rectangular, perforated crepe
Rava dosa garnished with brunoised onions and sliced green chillis
Rava dosa topped with a farrago of dried fruits and roasted nuts
Rava dosa stuffed with halfmashed potatoes cooked with a variety of herbs and spices + Onions and/or Green Chilis
A very very large dosa
Protein-rich green moong lentil crepe made with cilantro, cumin, ginger, green chili, and fenugreek
Pesarattu garnished with brunoised onions and sliced green chillis
Pesarattu stuffed with half-mashed potatoes cooked with a variety of herbs and spices + Onions and/or Green Chilis
Pesarattu filled with savory wheatmeal grits made of roasted semolina, ghee, cashews, and peas
Round, thick, lentil and rice pancakes cooked until crisp on one side and soft on the other
Uttapam garnished with brunoised onions and sliced green chillis
Uttapam topped with Amul and house blend cheese
Uttapam stuffed with tomato, carrot, and pea mirepoix
A selection of dishes from a specific region of India, that covers all the different flavors (sweet, sour, salty, pungent, astringent etc.), across various courses served together on a single platter, including appetizer, rice, curries, bread, and dessert. Dishes are rotated continuously and a new selection of flavors is offered every single day of the week
A selection of Northern India specialities
A selection of Southern India
A selection of both Uttar and Dakshin
Served only to kids aged 12 and under
KIDS IDLI
KIDS GHEE IDLI
KIDS DOSA
KIDS MASALA DOSA
KIDS POORI
KIDS UTTAPAM
All Jain menu items are made without the use of any onion or garlic
Sambar
Everything except Onion Pakora
Everything except Upma
Regular/Ghee/Sambar
Regular/Paper/ Ghee Roast/Rava + Cheese/Masala/Mysore Masala
Plain/Vegetable/Tomato Chilli
Plain/Masala
JAIN DAL TADKA
JAIN MALAI KOFTA
Veg/Paneer
Veg/Okra/Paneer
Please explicitly mention if any member of your party is vegan or on a gluten-free diet
Rasam is vegan All soups are gluten-free
All appetizers except Paneer Pakora are vegan All appetizers except Samosa are gluten-free
All chaats are vegan except those containing yogurt, and Pav Bhaji Chaats are not gluten-free
Everything except Chilli Paneer is vegan All Fried Rice dishes are gluten-free
Certain items can be made vegan. Please ask a team member All Grains except Upma are gluten-free
Everything except Naans and Bhatura are vegan Breads are not gluten-free
Most curries can be prepared vegan. Please ask a team member All curries are gluten-free
Fully vegan when served without ghee. Please mention vegan when ordering All Idlys and Vadas are gluten-free
Fully vegan when prepared without ghee. Please mention vegan when ordering Dosas may be made gluten-free. Please ask a team member
Almond Rice Pudding is vegan All desserts are gluten-free
Coke/Pepsi/Sprite/Dr. Pepper/Diet Coke/A&W Root Beer
Fanta/Limca/Thums Up/ Mirinda/7 Up
Black tea boiled in milk with a house blend of cardamom, star anise, mace, nutmeg, and other warming spices
Pour over coffee made with roasted and ground single origin Indian coffee beans
Creamy, yogurt-based drink made with milk, sugar, cardamom and rose water
Creamy, yogurt-based drink made with milk, cumin and Himalayan black salt.
Chilled milk infused with rose essence and steeped with soft basil seeds
Creamy, yogurt-based drink made with milk, demerara sugar, sweet local cultivars, and alphonso mango pulp
Fresh sapodilla/sapota diced and blended with milk, coconut sugar, and jaggery
Pillowy cottage cheese sponges steeped in clotted cream infused with cardamom and saffron
Spongy donut holes soaked in a saffron and rose decoction and topped with sliced almonds
Grated carrot pudding, made with milk, cardamom, ghee, and garnished with toasted nuts
ALMOND RICE PUDDING
Our chefs have trained under renowned culinary experts who have specialized in Thalassery, Chetttinad, Udupi, Hyderabadi, and Coorg cuisines. We are of course acclaimed for the Telugu and Tamil cuisines that we have helped popularize in Austin. Sharing close to 50 years of experience preparing and serving the finest food on seas, shores, and lands across the world, our head chefs are well experienced in serving you your favorite dishes from the North and the South, and catering to your specific needs and tastes.
Whether it’s a small party, or a large celebration, we will ensure that your every occasion is memorable, and hassle-free. Ask us about our chef’s specials for your gathering. We offer off-menu items made specifically for your celebrations and ceremonies. We are especially famous for our on-site dosa parties, live chaat counters, and our Indo-Chinese specials. We also make special sweets and savories in-house for your delight and enjoyment.
For all your catering needs, please call us at +1 (512) 996 – 9499 / +1 (512) 494 – 5218 or email us at suprabhatveg@gmail.com.
Accessibility
Suprabhat is committed to making our website’s content accessible and user friendly to everyone. If you have difficulty viewing or navigating the content on this website, or notice any content, feature, or functionality that you believe is not fully accessible to people with disabilities, please call our customer service team at (512) 996-9499 or email our team at suprabhatveg@gmail.com, with “Disabled Access” in the subject line and provide a description of the specific feature you feel is not fully accessible or a suggestion for improvement. We take your feedback seriously and will consider it as we evaluate ways to accommodate all of our customers and our overall accessibility policies.
Quality
We take a tremendous amount of care and pride in every single dish we serve. We only serve the freshest food made with the highest quality ingredients. Everything we make is small batch and
handcrafted from scratch. While we try our best to ensure that your favorite dishes are available daily, we may sometimes be unable to serve items due to ingredient shortages.
Spice
We offer a variety of spice levels (mild, medium, hot, and extra hot), which are determined using precise measuring spoons. Spice preferences are different for everyone, and we suggest our guests to choose a lower spice level if they are cautious. We can always add spice in, but it is a lot more difficult to remove it!
Allergies
If you or anyone in your party has any allergies or sensitivities to any ingredients, please let us know before you order and we will do our best to accommodate any restrictions. We do not use any eggs or meat in any of our dishes, and offer a variety of vegan and gluten-free dishes for your relishment.
Service
Our goal is to ensure that you have a great dining experience with us every time. Please let us know if there is anything we can do to ensure your experience with us is memorable. If you enjoyed your experience with us, please leave us a review on any of your favorite sites linked at the bottom of this page. If you believe we can improve, please let us know at info@suprabhataustin.com. Your feedback is highly valuable and greatly appreciated.
Suprabhat, 9225 W Parmer Ln. Ste 108, Austin, TX 78717
Monday – Friday
11 AM – 02:30 PM
Saturday – Sunday
11 AM – 03 PM
Monday – Thursday & Sunday
05 PM – 10 PM
Friday – Saturday
05 PM – 10:30 PM
Call: +1 (512) 996 – 9499
Email: suprabhatveg@gmail.com