Breads Of India Near Me - Pickup and Delivery
Breads Of India
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Breads of India
2448 Sacramento St, Berkeley, CA 94702, USAOpens 11:30 AM
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Featured Items
#3 Most liked
Chicken Tikka Masala
$16.95
Saag Curry (Many Choices)
#1 Most liked
Garlic Naan
$4.00
Tadka Daal
$12.00
#2 Most liked
Samosa
$7.00
Biryani
$14.00+
Chana Masala with Basmati Rice
$14.95
Vindaloo Curry
$13.95+
Mango Lassi
$4.50
Bhurji Mattar Paneer
$13.95
Vegetable Pakoras
$7.00
Besan Poora (Gluten Free)
$6.00
Tandoori Salmon
$16.95
Papadums`
$3.95
Bikaneri Muragh
$15.95
Tikka Masala Sauce
$7.00
Vindaloo Lamb Kofta
$16.95
Coorgi Roast (Pork Chop & Rib)
$16.95
Full Menu
11:30 am - 2:10 pm; 5:30 pm - 9:10 pmMost Ordered
The most commonly ordered items and dishes from this store
Garlic Naan
#1 Most liked
Tandoor baked white flour bread garnished with freshly minced garlic.
$4.00•96% (53)
Samosa
#2 Most liked
Vegan, Vegetarian. Two traditionally prepared, deep fried patties stuffed with spice tempered potatoes and green peas. Served with mint and tamarind chutneys.
$7.00•95% (40)
Chicken Tikka Masala
#3 Most liked
This very popular dish has taken over England so overwhelmingly that more than twenty tons, according to a British trade magazine, of this preparation is being sold through the restaurants and supermarkets every month! Anglo-Indian in nature, the origin of this dish is attributed to master chefs of British Raj in India. It contains three great tastes of Anglo-Indian cuisine in one — barbecue flavor from the clay oven roasting, smooth cashew paste for mildness and traditional Indian taste from fresh vine ripened tomatoes, purple onions and several aromatic spices. The breast pieces of naturally grown, free range Napa Valley chicken are marinated overnight in a spiceful saffron, yoghurt, garlic, gin- ger base marinade. The marinated chicken breast chunks are skewered and baked in the clay oven to impart a distinct smoky flavor Finally, the roasted chicken cubes are added to a specially prepared masala gravy of cashew paste, tomatoes, red onions, garlic, ginger, saffron, cardamoms, white pepper and shah jeera cumin, cloves, cinnamon, star anise powder. Served with Basmati rice, salad, baked lentil cracker papadum, daal, and mint chutney.
$16.95•85% (40)
Saag Curry (Many Choices)
Saag is one of the most popular dishes from the North Western frontier state of India, Punjab. Base is prepared by boiling un-stemmed and thoroughly washed baby spinach & mustardgreens, chopped red onions, garlic and ginger paste. The boiled greens are mashed into a coarse puree and then tempered with roasted and ground spices like coriander & cumin seeds, black pepper, whole red chilies, asafetida and a pinch of home-made garam masala spices.
Tadka Daal
Vegan, Vegetarian. Gluten free. Slow cooked red masoor daal is tempered with garlic, ginger, red onions, jalapeno chilies, cumin and asafetida spices.
$12.00•100% (25)
Mango Lassi
Prepared from home-set yogurt, sugar, milk and natural screwpine flower kewara essence and premium quality mango juice. Also available
$4.50•81% (22)
Besan Poora (Gluten Free)
Gluten free. Vegan. Specialty Bread : Gluten-Free, chickpea flour bread flavored with fenugreek herb & onions. Shallow cooked on iron grill.
Gluten Free.
$6.00•95% (22)
Biryani
The basmati rice is half boiled using whole spices and kept aside. The base is prepared with vine-ripened tomatoes, red onions, ginger, garlic, homemade yogurt, black peppers, raisins, saffron, cardamoms, cinnamon, cloves, bay leaves, chopped mint and the essence of screw-pine flower called Kewara and a special blend of about 24 different roasted and ground spices. The chicken (or other meats/seafood/Vegetables) chunks are added to this base until tender and then the half boiled basmati rice are added to it. The cooking vessel is sealed with a heavy lid to provide ‘dum’ on a low heat to let cook under its own steam.
$14.00+•92% (13)
Plain Naan
Tandoor baked white flour bread. Traditional. No flavors or spice added.
$4.00•92% (14)
Basmati Rice
Premium Basmati rice tempered with cumin seeds.
$3.00•76% (17)
Appetizers & Side Dishes
Samosa
#2 Most liked
Vegan, Vegetarian. Two traditionally prepared, deep fried patties stuffed with spice tempered potatoes and green peas. Served with mint and tamarind chutneys.
$7.00•95% (40)
Tadka Daal
Vegan, Vegetarian. Gluten free. Slow cooked red masoor daal is tempered with garlic, ginger, red onions, jalapeno chilies, cumin and asafetida spices.
$12.00•100% (25)
Vegetable Pakoras
Vegan, Vegetarian. Gluten free. Deep fried vegetable fritters made chickpea flour, pomegranate, cumin, coriander seeds and fenugreek.
$7.00•100% (8)
Tomato Chutney
A savory blend of ripe tomatoes, traditionally mixed with a variety of spices, creating a thick, rich condiment.
$6.00
Tikka Masala Sauce
Rich, creamy tomato-based sauce with a blend of aromatic spices and tender chunks of marinated meat.
$7.00
Basmati Rice
Premium Basmati rice tempered with cumin seeds.
$3.00•76% (17)
Aachari Haldi
Vegan, Vegetarian. Fresh turmeric pickle prepared in traditional tangy masala spices
$2.00
Aloo Masala Raita
Smoothed homemade plain yogurt with boiled, diced and lightly spiced with roasted masala powder.
$4.00
Yogurt Raita
Vegan, Gluten free. Smoothed homemade plain yogurt with grated cucumbers lightly spiced with roasted cumin powder.
$3.00•75% (8)
Papadums`
Gluten free. Two crispy lentil wafers baked in the tandoori oven. Gluten free.
$3.95•100% (9)
Special of the Month
Catfish Pulao
This unique home style presentation of fresh catfish chunks basmati rice and vegetables prepared with vegetable stock and a flavorful masala base prepared with red onions, tomatoes, garlic, ginger, mint, and a home blended spice-mix. Offered with mint flavored yogurt sauce.
$17.95
Thengai Usli
The offered dish has been taken from the rural cuisine of the South most state of India, Tamil Nadu. The abundance of coconut grown in this coastal region has contributed immensely to the local cooking methods. Usli or the potpourri of several fresh vegetables is prepared by first soaking red potatoes, cauliflowers, plantains, blue lake beans, carrots and bell peppers in a mixer of lightly salted coconut milk. The base is prepared with julienne of red onions, garlic paste, ginger paste chopped tomatoes, mustard seeds, curry leaves, cumin seeds, asafetida, coriander powder and turmeric powder. All the vegetables along with coconut mix are added to the base and simmered until well-tempered. Served with superior quality Basmati rice and salad.
$15.95
Chana Masala with Basmati Rice
Punjabi style garbanzo beans & potatoes curry with Basmati rice.
$14.95
Butter Chicken Methiwala
Perhaps the most popular chicken curry in Northern India. Muragh Makhani or ‘Butter Chicken’ tops the menu of most of the restaurants. The fresh free-range chicken marinated in the yoghurt, garlic, ginger, and onion base spicy marinade overnight. The marinated chicken is baked in the tandoori oven and added to a butter smooth gravy prepared with cashews, red onions, garlic, ginger, fenugreek herb and a blend of eighteen spice garam masala mix and simmered on a low heat. Served with Basmati rice and salad.
$15.95•80% (10)
Kandhari Kofte
This lavish Kashmiri dish is prepared by grinding choice leg of lamb meat and mixing it with spices, garlic, ginger and over one dozen spices before rolling into balls. The curry base is prepared with red onions, garlic and ginger, yogurt, fresh tomato paste, saffron, cardamoms, fennel powder, cinnamon, cloves, and almond paste, cumin and coriander seeds. Meatballs are added to it Once the curry changes to dark red and simmered until firm. Served with Basmati rice and salad
$17.95
Punjabi Tikka
North India’s clay oven is probably the most versatile kitchen
equipment in the world. The tandoori specialty of this month is
prepared from the lean breasts of free-range chicken marinated in the base prepared from ground coriander & cumin seeds, cashew paste, blend of garam masala spices, yoghurt, malt vinegar, white and black pepper. Served with Basmati rice, mint chutney, and spring mix salad.
Jardaloo Ma Gosht
Lamb simmered with apricots in a rich caramelized onion sauce, a Parsi specialty highlighting the fusion of sweet and savory flavors.
Andhra Muragh
Boneless chicken cooked with curry leaves, mustard seeds, and a blend of Andhra spices, simmered in a coconut sauce.
Punjabi Kadhi Chawal
Chickpea flour fritters in a yogurt-based curry, seasoned with garlic, ginger, and traditional Indian spices, served with rice.
Shahi Mattar Paneer Masala
Cottage cheese and green peas cooked in a rich, creamy sauce with cashews and a blend of Indian spices.
Featured Breads of the Month
Please make sure you click on the right breads you want and the price is added to the completed order. Breads or any dishes will be added to your orders if charged.
Aloo Paratha
Whole wheat, griddle cooked bread, filled with mashed and spiced potatoes.
$5.00
Mooli Paratha
Griddle cooked; whole wheat bread flavored with freshly grated & spiced daikon.
$4.95
Palak Paratha
whole-wheat, griddle-cooked bread flavored with freshly chopped baby spinach .
$4.95
Aachari Onion Kulcha
Tandoori white flour bread prepared by using yeast, milk, yogurt, salt and garnished with tangy, mango pickle flavored chopped red onions
$4.95
Adraki Herb Naan
White tandoor baked white flour bread, garnished with chopped ginger & fenugreek herb.
$4.95
Naan Kali Mirchi
White flour tandoori bread, garnished with freshly crushe black peppercorns.
$4.95
Besan Poora (Gluten Free)
Gluten free. Vegan. Specialty Bread : Gluten-Free, chickpea flour bread flavored with fenugreek herb & onions. Shallow cooked on iron grill.
Gluten Free.
$6.00•95% (22)
Chapati Whole Wheat
The simplest and healthiest of Indian whole wheat breads baked in tandoori oven. Just water and whole wheat flour!!
$4.00•100% (9)
Cheese Herb Kulcha
Tandoori bread flavored with mozzarella and oregano herb.
$6.00
Garlic Naan
#1 Most liked
Tandoor baked white flour bread garnished with freshly minced garlic.
$4.00•96% (53)
Mattar Masala Kulcha
tandoori white flour bread prepared by using yeast, milk, yogurt, salt and stuffed with spiced green peas
$4.95
Plain Naan
Tandoor baked white flour bread. Traditional. No flavors or spice added.
$4.00•92% (14)
Plain Paratha
Flaky, buttery Indian flatbread, a versatile accompaniment for curries and dips.
$4.00•100% (10)
Turmeric Masala Kulcha
Tandoori bread garnished with freshly grated and pickled turmeric and mint.
$6.00•100% (6)
House Specialities
Lamb, Chicken, Fish & Pork Dishes from Tandoor and Stove Top
Biryani
The basmati rice is half boiled using whole spices and kept aside. The base is prepared with vine-ripened tomatoes, red onions, ginger, garlic, homemade yogurt, black peppers, raisins, saffron, cardamoms, cinnamon, cloves, bay leaves, chopped mint and the essence of screw-pine flower called Kewara and a special blend of about 24 different roasted and ground spices. The chicken (or other meats/seafood/Vegetables) chunks are added to this base until tender and then the half boiled basmati rice are added to it. The cooking vessel is sealed with a heavy lid to provide ‘dum’ on a low heat to let cook under its own steam.
$14.00+•92% (13)
Saag Curry (Many Choices)
Saag is one of the most popular dishes from the North Western frontier state of India, Punjab. Base is prepared by boiling un-stemmed and thoroughly washed baby spinach & mustardgreens, chopped red onions, garlic and ginger paste. The boiled greens are mashed into a coarse puree and then tempered with roasted and ground spices like coriander & cumin seeds, black pepper, whole red chilies, asafetida and a pinch of home-made garam masala spices.
Vindaloo Curry
Goa differs from other coastal areas of India because of a strong Portuguese influence on its culture, cuisine and architecture. Vasco da Gama’s ship arrived here in the late fifteenth century with an aim to control the spice route to the West. However, the Portuguese captured Goa by the turn of the century and became the chief spice traders. Vindaloo curry is considered the “national” dish of this region and can be prepared using pork, lamb, chicken, fish or prawns.
$13.95+
Vindaloo Lamb Kofta
Vindaloo Lamb Kofta
(Ground leg of lamb meatballs cooked in a spicy Vindaloo sauce. Specialty: Goa, India)
Visit to Goa of West India would be incomplete if you fail to taste one of the vindaloo curries this former Portuguese colony has to offer. Use of malt vinegar in the Goan dishes has been adapted from the Portuguese occupants who colonized this important spice-route to the Western world until late fifties of this century. At first, the ground leg of fresh California lamb is mixed with several spices, garlic and ginger to create soft and juicy dumplings that are pickled in the paste of garlic, ginger, red onion & chili paste, vinegar and several ground and whole spices. The koftas are sautéed with spicy tomatoes. Served with Basmati rice and salad.
$16.95
Bikaneri Muragh
(Boneless, free range chicken cooked in a curry flavored with fenugreek seeds & mango powder. Specialty: Rajasthan, India)
Fenugreek, one of the most powerful Indian spice or herbs is extensively used almost everywhere in the mainstream and sub-cuisine of India. The offered dish from fenugreek producing area of Northern Rajasthan is prepared with the boiled & tempered seeds of fenugreek, boneless pieces of free-range chicken, kachri powder obtained by grinding sun dried baby melons, onions, garlic, ginger and tomatoes. Served with basmati rice and salad.
$15.95
Bhurji Mattar Paneer
The offered dish is a creative example of the traditional old Delhi cooks who transformed homemade paneer cheese into a mouthwatering presentation using masala sauce and green peas. The homemade paneer is coarsely grated and kept aside. The base gravy is prepared with red onions, garlic, ginger, tomatoes and a freshly ground blend of aromatic garam masala powder. Green peas and grated paneer are added to the base gravy, well-tempered and served with Basmati rice and salad.
$13.95•100% (8)
Chicken Tikka Masala
#3 Most liked
This very popular dish has taken over England so overwhelmingly that more than twenty tons, according to a British trade magazine, of this preparation is being sold through the restaurants and supermarkets every month! Anglo-Indian in nature, the origin of this dish is attributed to master chefs of British Raj in India. It contains three great tastes of Anglo-Indian cuisine in one — barbecue flavor from the clay oven roasting, smooth cashew paste for mildness and traditional Indian taste from fresh vine ripened tomatoes, purple onions and several aromatic spices. The breast pieces of naturally grown, free range Napa Valley chicken are marinated overnight in a spiceful saffron, yoghurt, garlic, gin- ger base marinade. The marinated chicken breast chunks are skewered and baked in the clay oven to impart a distinct smoky flavor Finally, the roasted chicken cubes are added to a specially prepared masala gravy of cashew paste, tomatoes, red onions, garlic, ginger, saffron, cardamoms, white pepper and shah jeera cumin, cloves, cinnamon, star anise powder. Served with Basmati rice, salad, baked lentil cracker papadum, daal, and mint chutney.
$16.95•85% (40)
Coorgi Roast (Pork Chop & Rib)
Coorg, the spice and coffee belt of South India’s Karnataka State has its very own and distinguish cuisine. Unlike the rest of South India, pork dishes here are very popular and consumed more often. After several trials and approved tastings by our patrons we offer this prime quality spareribs and rack of pork dish to all our guests. The pork rack and spareribs are kept marinated for over twenty four hours in a mix prepared with seven roasted and ground spices, plain yogurt, paste of raw papaya, rock salt and black peppers. When ordered, we skewer one large piece of rack and ribs and slow cook in the clay oven in three steps to seal all the flavors. Served on a sizzler with spice tempered bowl of daal, Basmati rice, mint chutney and salad.
$16.95
Goan Vindaloo Paneer Curry
Goa differs from other coastal areas of India because of a strong Portuguese influence on its culture, cuisine and architecture. Vasco da Gama’s ship arrived here in the late fifteenth century with an aim to control the spice route to the West. However, the Portuguese captured Goa by the turn of the century and became the chief spice traders. Vindaloo curry is considered the “national” dish of this region and can be prepared using pork, lamb, chicken, fish or prawns. The marinade is prepared by grinding garlic, ginger,red peppers, cardamoms, mustard & cumin seeds, cloves and malt vinegar. The selected choice of seafood, poultry, lamb, pork or paneer cheese is sauteeed on order with the marinade base and paste of red onions, freshly pureeed tomatoes. This popular and much sought after Goan curry is cooked very authentically to satisfy the connoisseur in you. Served with Basmati rice.
$13.95
Jaipuri Lamb Chops
Rajasthan - the vibrant desert state o Northwest India is world renowned for its palaces, mansions, fairs and colorful fabrics. In many cities of this state it’s hard to discriminate between the architecture and construction of the large palaces and most ordinary homes. At every step and corner you would find antiquity co-existing, carefree, among the Royals and poor. High tourist traffic and interest in this state has forced many former royal families to convert their forts into hotels and, with it came out the local cuisine! The rack-of-lamb ribs are marinated in the mix of pomegranate juice, hung yoghurt, paste of cashews, saffron, raw papaya paste, a specially prepared mix of over two dozen herbs and spices. Served with premium Basmati rice, curry sauce, salad and mint chutney.
$23.95
Punjabi Mutton Curry (Goat Meat)
Your chef/host’s interest in serving goat meat – a much sought after Indian delicacy –arose when a famed rancher, Bill Niman, returned from retirement to raise goats in Bolinas, Calif. It has been a taboo for long to serve goat meat in Indian restaurants because it was a common notion that the main stream would not like it! However, the recent trend of serving goat meat or chevon in up-scale restaurants has encouraged ethnic eateries to offer their traditional mutton dishes to their patrons. This new trend has not only driven the demand of goat meat but also doubled the price of it! The bone-in chunks of goat meat are first marinated with little yogurt, black salt, black peppers, ground cumin and coriander seeds and kept aside for a couple of hours. The base masala is prepared with chopped red onions, garlic, ginger, tomatoes and a freshly ground blend of garam masala spices. Once the base curry is well tempered and golden dark in color, chunks of marinated mutton is added to it and sautéed over low heat for about one hour. Once the meat is fork-tender we add some hot water to it and simmer until the desired color and taste is achieved. This simple, tasty and nutritious dish is served with your choice of bread or basmati rice
$16.95•100% (7)
Tandoori Prawns
Tandoori cooking, which has traditionally been only for breads, meats and poultry, is now being used for seafood all over India. Several years ago, Silversands, a coastal resort near the historic town of Mahabalipuram in South of India, your host was served with the sizzling platter of jumbo size prawns baked in the tandoori oven. That taste and presentation of the tandoori prawns are main inspiration to prepare this dish, for the gourmand patrons. Hard to find, colossal size prawns (Known as scampi also) were marinated overnight in the mix of fresh ginger & garlic paste, roasted cumin and coriander powder, Kashmiri red peppers, lemon juice, fresh mint paste, malt vinegar, rock salt, homemade yoghurt and garam masala blend of over eighteen roasted spices, Long metal skewers are passed through the prawns and baked in the tandoori oven when ordered. Served with Basmati rice, salad, baked lentil cracker papadum, daal and mint chutney.
$18.95
Tandoori Salmon
Fresh fillets of prime quality, Atlantic Salmon fish were marinated overnight in the mix of fresh garlic paste, ginger paste, red onions paste, roasted cumin powder, paprika, lemon juice, malt vinegar, rockslat, homemade yoghurt and our own garam masala blend of over eighteen spices. Long metal skewers are passed through the fish cubes and baked in the tandoori oven when ordered. Served on a sizzler with spice tempered bowl of daal, Basmati rice, mint chutney and salad.
$16.95•100% (9)
Drinks, Desserts
Soda
Selection of sodas and sparkling water including Coke, Diet options, Pepsi, and Sprite.
$4.50
Chai (Indian Tea)
Chai is the most commonly enjoyed and offered drink of India. Prepared with cardamom, other spices and fresh milk.
Available ice chilled also.
$3.50•94% (17)
Gulab Jamun
Gulab Jamun probably is the most popular Indian dessert for all happy occasions in India. It is prepared by rolling saffron and cardamom flavored milk concentrate ‘Khoya’ into deep fried little balls. The Gulab Jamuns are kept “pickled” in separately prepared syrup for several hours. Two pieces of Gulab Jamun are served garnished with edible silver leaf.
$4.00
Mango Lassi
Prepared from home-set yogurt, sugar, milk and natural screwpine flower kewara essence and premium quality mango juice. Also available
$4.50•81% (22)
Phirni Pudding
The long process of preparing this rice pudding dessert from the south Indian city of Hyderabad starts with grinding milk-soaked basmati rice into a coarse paste and then slow cooked with milk, saffron, cardamom powder, rose water, sugar and pistachios nuts. Served chilled.
$4.00
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