Indian menu design tips
- Group dishes by cooking method so guests can see tandoor, curry, and vegetarian options side by side.
- Mark spice levels with a simple scale and note the heat on vindaloo and other hot dishes.
- Mark vegetarian dishes with a clear icon, since many guests choose a dish by diet first.
- Offer a thali or chef's sampler so guests who are unsure can try several dishes at a fixed price.
- Label breads separately and suggest pairings so guests add a naan or rice without hunting for it.
Pricing a indian menu
Indian restaurants usually price tandoor dishes and curries as entrees, with lamb and seafood costing more than chicken or vegetarian options. Breads and rice are priced as sides, which encourages sharing across the table.
Before you print, cost each dish with the free food cost calculator and set prices with the menu pricing calculator. Want a designed version with photos? Servestack Studio makes print-ready indian menus from your real dishes.
Example dishes, prices, and the restaurant name are illustrative. Replace them with your own.