Appetizers / Samosa
Potatoes, peas, and spices are fried to a golden brown, then served with a selection of chutney sauces.
Chicken cutlets are marinated in a spicy sauce, then deep fried and served with chutney sides.
Indian cheese fried in a tomato & chili sauce, this is one of our most popular Indo-Chinese dishes.
Aloo Chana Chat
A tangy mix of chickpeas, potatoes, and spices, this dish is great preparation for a spicy curry.
Fried gobi (cauliflower) are simmered in a red chili sauce. This is one of the most famous Indo-Chinese dishes.
Vegetables, spices, and your choice of filling are wrapped in a wheat flour blanket, fried into a delicious package of Indian flavors, then served with chutney sauces.
Chicken 65,000 VND
Mutton 85,000 VND
Papadom / Pakora
A crisp thin cracker made from yellow lentil flour imported from India, served with chutney sauces.
Fried Masala Papadam
Roasted Masala Papadam
Tasty cuts are dipped in a yellow lentil batter, deep fried, and served with our delicious chutney sauces.
Soups and Salads
On a sweltering day in Saigon, nothing tastes better than chicken noodle soup.
Daal is gently introduced into a mild broth, then heated carefully and served with little pomp.
Hot & Sour Chicken
The Indo-Chinese favorite – well, it’s probably Chinese but people in India eat it, too.
The famous South Indian soup! Tomato, chilis, and spices are added to tamarind juice, then cooked and served spicy hot.
Baba’s Special Salad
Peas, beans, carrots, and lettuce – a magical medley of vegetable goodness, accompanied by a pleasant yogurt sauce.
Tomato! Onion! Green Pepper! Cucumber! The band is back, with lettuce in the background doing the leafy vegetable thing.
A mix of yogurt and chopped vegetables, raita is an excellent side to any spicy curry.
Tomato & Cucumber Plate
Tomato and cucumber do their own thing, for those not interested in the full salad approach.
Your choice of filling is marinated in a yogurt base, then slow cooked until the sauce is thick and tasty. Kormas are typically mild but can be made more spicy.
Chicken 120,000 VND Mutton 145,000 VND Prawn 130,000 VND
Garlic, pepper, chilis, and onions are blended into a fiery sauce. Vindaloos are among the spiciest dishes at Baba’s.
Chicken 125,000 VND Mutton 150,000 VND
Jalfrazi are Indian stir-fry dishes. Green peppers, onions, a handful of green chilis, and your choice of meat are fried in a small amount of sauce, creating a medium-to-hot curry.
Chicken 125,000 VND Mutton 150,000 VND
Dopiaza means “two onions,” an apt description for this classic dish, a tomato sauce with small pieces of onion and a hint of cumin. This thick curry is mild-to-medium spicy.
Chicken 125,000 VND Mutton 150,000 VND
Choice cuts of meat are marinated with peppers, chili powder, lemon juice, and turmeric, then cooked in roasted spices. Chettinads are the spiciest dishes at Baba’s!
Chicken 130,000 VND Mutton 150,000 VND
Choice cuts are pan cooked with sweet pickles, giving a thick sauce with a distinct tangy taste.
Chicken 130,000 VND
Masala means ‘blended spice’, and these dishes include cinnamon, cloves, nutmeg, and other fragrant, mild flavors. Baba’s begins with a tomato and brown onion base, which makes for a thick curry sauce.
Chicken 130,000 VND Mutton 150,000 VND Prawn 145,000 VND South Indian Fish 145,000 VND
Tikka masalas are a mix of tomato, onion, and cashew gravies, a flavorful combination that makes these dishes among the most popular Indian offerings.
Chicken 130,000 VND Fish 140,000 VND Prawn 145,000 VND
Tender pieces of chicken in a creamy, mild tomato sauce. This is one of the most popular dishes at Baba’s!
A famous Indo-Chinese dish with chicken, carrot, and capsicum in a tomato chili sauce.
Chicken, onions, green peppers, and tomato conspire to form this tasty dry curry.
Chicken Pepper Fry
Chicken is fried in an onion and pepper mix, forcing it to reveal its most delicious (and dry) secrets.
Chicken Tikka Bhoona
Chicken finds itself in a thick onion and tomato gravy, with additional spices adding to its flavorful bondage.
Tasty chicken morsels in a sweet & spicy chili sauce make this a favorite Indo-Chinese dish.
Garlic and chicken battle it out in a dry curry that’s served in the lonely trading posts along the Indo-Chinese border.
Chicken is tasty and spinach is healthy, so a chicken and spinach dish must be tasty and healthy!
Hyderabad Chicken Curry
Chicken meets onion in a dry coco- nut sauce. This simple-sounding but unique tasting dish is favored by the sun baked denizens of far away Hyderabad.
Malabar Chicken Curry
Coconut, chili, onion, and spices give the chicken a spicy kick, and make this a tasty introduction to North Kerala cooking.
Fish and Prawn Curries
Goa Fish Curry
The best fish we can find, served in a rich spicy sauce long preferred by the cosmopolitan inhabitants of the busy sea- side town of Goa.
Kerala Fish Fry
Fresh fish marinated with chili, lemon, and black pepper, this is the authentic taste of Southern India.
Mushroom Prawn Curry
Top quality prawn are served in a delicious and not too spicy mushroom sauce, making a creamy curry that’s a good choice for those seeking a mild dish.
Prawn Pepper Fry
Market fresh prawn are fried with onions and peppers, yielding a delicious dry curry not typically found outside of South Asia.
Malabar Fish Curry
Even tastier than its chicken partner! Coconut, chili, onion, and spices give the fish a spicy kick.
Mango Fish Curry
Onion and mango – who could have imagined that the two of them would combine to create one of the tastiest fish sauces you will ever eat.
South Indian Fish Curry
For reasons of cooking physics far too complex to describe here, fish dishes are often the spiciest Indian offerings. Fish, spices, onions – all in a creamy sauce, and its even better if you ask for extra spicy!
Mutton finds itself in a thick onion and tomato gravy, with additional spices adding to its flavorful captivity.
Mutton morsels in a sweet & spicy chili sauce, this dish proves the possibility of a peaceful coexistence between India and China.
Mutton, onions, green peppers, and tomato are drilled until they form the perfect fighting dish, a delicious dry curry that takes no prisoners.
Mutton Pepper Fry
Mutton is fried with pepper and onions, giving a dish so dangerously delicious that men have died for it. Honest!
A Kashmiri favorite! Mutton is marianated with a mix of coriander, onions, ginger, garlic, chili, and a bunch of other spices, as well. Then it is cooked until the gravy is medium thick and the flavor is incredible.
Mutton, a favorite of foodies everywhere. And spinach – who can fault spinach? So mutton and spinach? a tasty meal indeed!
Tandoori, Tikkas, & Kebabs – all are cooked in a tandoor, the traditional clay oven. The tandoor gives food a crisp outer layer while preserving the succulent tastes inside. Our tandoor chef marinates the meat with a mix of **chili, cashew nuts, yogurt, garam masala, and other flavors, then skewers the pieces and cooks them in the tandoor. We can confidently state that our tandoor dishes are the best in town!
Chicken tandoori with bone (full) 380,000 VND
Chicken tandoori with bone (half) 195,000 VND
Mutton Tandoori with bone 130,000 VND
Chicken Chutney Tikka
Meat morsels are marinated in a chutney mix, skewered, and baked in the tandoor until they reveal all of their tasty secrets.
Pieces of boneless meat are slathered in a mix of cilantro, mint, and green chilies, then skewered and baked in the tandoor to a perfect crispness.
Chicken 135,000 VND Mutton 155,000
Your choice of meat is marinated in a cashew nut sauce along with chili, mango powder, the exotically named ‘black salt’, and other spices. Then it’s cooked in the tandoor until the head chef declares, “No more!” giving you a deliciously flavorful dish.
Chicken 135,000 VND Fish 140,000 VND
Chicken Reshmi Kebab
Our tandoor chef skewers the chicken, marinates it in a mild yogurt and egg mix, then cooks it in the tandoor until it’s ready for your appreciation.
Take some pieces of chicken, onion and green pepper, marinate them in a chili powder mix, then cook in the tandoor until you have a pleasing skewer of mouth- satisfying goodness!
Fish Garlic Tikka
The tandoor chef marinates fish in a cashew nut sauce with garlic and ginger, then skewers the pieces and cooks them until the taste is so good you may see no reason to eat anything else ever again
Mutton Sheek Kebab
Ground mutton is expertly shaped into balls which are marinated with chili and ginger garlic, then skewered and cooked in the tandoor.
Cauliflower is marinated in tandoori spices, then subjected to the flavor enhancing treatment of the tandoor oven. This is one of the most flavorful vegetarian dishes at Baba’s.
Vegetables are marinated in a chili powder mix, then cooked in the tandoor until the chef declares them ripe for eatin’.
Aloo Gobi Mattar
Cauliflower, potato, and pea/cooked in a dry onion gravy. A tasty veg treat/you won’t miss the meat/order it with a side of chapati.
Cumin and potato are cooked in a dry onion gravy, then served to an always appreciative clientele.
Potato and spinach meet their delicious end in a thick sauce made even thicker by the inclusion of tomato and spices.
Paneer and vegetables are ground to a fine mix, then formed into balls, cooked in a tomato gravy, and delivered atop your plate.
Vegetables are cooked in a creamy cashew nut sauce, then gently set atop a plate and served to those seeking a mild but still tasty dish.
The usual vegetable suspects are marinated with peppers, chili powder, lemon juice, and turmeric, then cooked in roasted spices. Chettinads are the spiciest dishes at Baba’s!
Mixed Vegetable Curry
Vegetables in a tomato and onion sauce. Ahh, but what kind of vegetables, you might ask? How about: carrots and beans and peas. And, of course, potatoes. It’s a mild dish that our chefs can spice up…if you dare!
Dopiaza means “two onions,” an apt description for this classic dish. Small pieces of onion are fried in a tomato sauce with vegetables and a hint of cumin. This thick curry is medium spicy.
Vegetables are marinated in a yogurt base, then slow cooked until the sauce is thick and tasty. Kormas are typically mild but our chefs can boost the spicy upon request.
Garlic, pepper, chilis, and onions are blended into a fiery sauce almost too spicy for the meek vegetables forced to swim in it!
Potatoes and chickpeas are simmered in an onion and tomato gravy. This is a typical Punjabi dish.
Masala means ‘blended spice’, and these dishes include cinnamon, cloves, nutmeg, and other fragrant, mild flavors.
A small baigan (eggplant) is stuffed with a peanut mix and cooked in an onion and tomato sauce.
Okra and onions are politely introduced to each other, then cooked in a masala sauce.
Chickpeas are served in a dry, spicy sauce.
Mushrooms! In a masala sauce!
Paneer and green peas in a tomato sauce. It sounds simple, but through some sort of nuclear-quantum magic this combination becomes one of the most delicious vegetarian dishes you will ever try.
Paneer Butter Masala
Pieces of home made paneer are cooked in a creamy tomato and cashew nut sauce, producing one of the tastiest and most popular vegetarian dishes.
Jalfrazi are Indian stir-fry dishes. Indian cheese, green peppers, onions, and a handful of green chilis are fried in a small amount of sauce, creating a medium-to-hot curry.
Indian cheese, onions, and green pepper are joined in a thick tomato gravy, a mix destined to delight even the most jaded vegetarian tongue.
Indian cheese in a thick sauce, a combination of spinach and tomato and onion. It has to be healthy, right?
Lentils are cooked with onion, cumin, and tomato, then served hot. Try it with geera rice!
Black lentils and beans are cooked with garam masala, spices, and cloves, making a creamy dish beloved by several local chefs.
Yellow lentils and spinach – could it be more healthy?
It’s like a daal fry, except with yellow lentils. And ‘Tadaka’ means the chef cooks it with cumin and dried chili on top.
South Indian Vegetarian Dishes
South Indian cuisine is among the most healthy and flavorful in India, but few foreigners are familiar with it.
The classic south Indian dish! A fried crepe made from rice batter and black lentils, it’s served with a side of sambar (vegetable stew) and chutneys.
Paper Cone Masala
A long cone shaped dosa, filled with potato, fried onions, and spices.
A dosa is stuffed with a delicious mix of potatos, fried onions, and spices. Dosa is number 49 on CNN’s list of the 50 most delicious foods!
Our chef forms a thick pancake made from rice flour and white lentil. The lentil is imported from India, of course.
Plain 120,000 VND Masala 130,000 VND
Vermicelli and daal meet their old friend ghee – clarified butter, to those not in the know – and are boiled with spices and onions.
Plain 120,000 VND Vegetable 130,000 VND
Puri are an unleavened bread made from wheat flour. Our chef fashions a small circle, then deep fries it until it puffs up like a golden ball. Puri are often served as part of a snack or light meal, and you really should try a few because they truly are delicious.
Puri (2) 55,000 VND Puri Masala 130,000 VND
Naan / Chapati / Roti / Parathas
Naan is a round flat bread make from white flour and baked in a tandoor oven. It is the ideal tool for conveying curry from a plate to your mouth.
Plain 40,000 VND
Cheese 70,000 VND
Garlic 55,000 VND
Onion 45,000 VND
Paneer 55,000 VND
The famous Kashmiri bread, stuffed with dried fruits and baked to a perfect sweetness.
A fat piece of naan stuffed with ground lamb and mild spices.
Three layered bread made from wheat flour.
Our much admired naan, stuffed with potato and a dry masala sauce.
A finely ground flour is worked into bread, filled with potato, paneer, and a blend of spices, then fried to tasty perfection.
Chapati is a flat, pan-fried wheat bread preferred by South Indians.
The famous and healthy Punjabi bread! Wheat flour is shaped by our tandoor chef, then baked in the oven and served warm.
Paratha is a pan-fried Indian flatbread made from whole-wheat dough. Our Vietnamese friends love paratha.
Filled with sliced potatos and spices, almost a meal in itself!
A wheat flour paratha is filled with ground fenugreek and pan fried.
Rice / Biriyani / Pulao
Baba’s serves the finest jasmine rice from Thailand.
Jasmine rice and a flavorful sauce are cooked separately, then mixed into alternating layers of contrasting tastes, the lightly spiced rice and the intense sauce.
Our chef cooks rice in a spiced broth of butter and fried onions, then adds anything else you request. Maybe you know this dish as… pilaf!