Windmill Brewery - TX

Spiced beaten rice with a crispy paneer crust, served with a refreshing mango and mint dip.

Crispy tortilla chips with warm queso and fire-roasted salsa.

Broccoli tikki made with green peas, spinach, cardamom, cumin, and garam masala, served with avocado mint chutney and tandoori salad.

Crisp potato wedges drizzled with hot honey, a touch of chili, and sprinkled with toasted sesame seeds.

Crisp coated, batter fried umami squid served with garlic chili aioli. A flavorful match for Flying Whales. Allergens Eggs(Y), Wheat(Y), Dairy(Y), Serrano(Y), Garlic(Y).

Pan-seared chicken, crisp bacon, dried cranberries, walnuts, green apple, balsamic walnut oil dressing

Tandoor-baked Atlantic salmon, fresh orange, roasted baby potatoes, pickled onion, mesclun and orange and hot honey dressing

Mesclun, cucumber, bell peppers and cherry tomato in a vinaigrette dressing

Crisp chicken wings with roasted garlic butter, parmesan and parsley

Shrimp in a rich, creamy, and mildly spicy green sauce made from roasted poblano peppers, cilantro, cream, and cheese.

Golden-fried risotto bites filled with a rich pesto rice and cheese blend, served with bright tomato sauce for a crisp, creamy, and comforting start.

Spiced minced lamb skewers with cilantro and serrano, served with a refreshing onion salad.

Marinated chicken kebab with lentils, sesame seeds, coconut, and curry leaf, served with curry leaf aioli.

Tandoor-baked naan stuffed with parmesan, Swiss cheese, green chili, and coriander, served with creamy garlic labneh.

Tandoori paneer and pepper kebabs with caramelized garlic, gram flour, and yogurt.

Tandoor-grilled shrimp marinated in yogurt, yellow chili, turmeric, and mustard oil.

Tender, smoky baby back ribs glazed with tangy BBQ sauce, served with grilled corn on the cob and a crisp apple arugula salad.

Tandoor-grilled chicken in a rich, smoky tomato butter sauce with garam masala and fenugreek.

Slow-cooked black lentils and kidney beans in a creamy tomato and fenugreek sauce, served with onion salad.

Bengaluru-style biryani with chicken, mint, coriander, onion, tomato, and serrano, served with cucumber raita, lentil crisp, and onion salad.

A savory falafel patty with feta and hummus on a toasted bun, served with crispy fries and rich muhammara dip.

A coastal-inspired chicken dish prepared with bold spices, coconut notes, and deep aromatics, bringing warmth, richness, and layered flavor to every bite.

Crisp chicken breast with cayenne pepper hot sauce, chili honey ranch, garlic toum, and cheddar cheese on a buttery brioche bun.

Soft paneer simmered in a rich tomato-based gravy with cream, aromatic spices, and a touch of sweetness for a luxurious North Indian classic.

Cumin, soy, and chili-marinated chicken thighs, served with a zesty jalapeño cilantro sauce, sautéed asparagus, fondant potato.

A classic Texas-style sandwich with smoked beef brisket, Emmental cheese, sauerkraut, and buttery rye bread, served with garlic rosemary fries.

Tandoor-roasted chicken marinated overnight, tandoori onion salad, and avocado mint chutney.

Spicy lamb shank in a rich red chili, tomato, and yogurt sauce with a smoky finish.

Carrot halwa and candied orange upside-down cake with a citrus salad and creamy French vanilla ice cream. A delightful, refreshing dessert.

Velvety custard with hazelnut praline, caramel crust, and a crisp shortbread biscuit.

Warm sticky toffee pudding made with rich dates.

Light pistachio sponge cake with smooth mango mousse and chilled cardamom yogurt.

A rich decadent chocolate and stout cake with Whipped brandy cream, honey comb, tuile, raspberry sorbet.

Fresh-cut fries tossed with minced garlic, fresh rosemary, sea salt, and black pepper