Royal Paan — Vegan-Friendly Menu Guide

A one-page guide to help vegan diners browse quickly, understand unfamiliar terms, and spot the easiest orders. This is based on menu wording, not a formal allergen sheet.

Great vegan bet Vegan with modifications Ask first Vegetarian, not vegan

Quick ordering script

“Can you make this completely vegan? No egg, milk, yogurt, paneer, cheese, butter, or ghee.”

Egg note

This menu appears to be vegetarian, and most items are probably egg-free — but still ask once about buns, sandwich bread, wrappers, noodles, and dressings.

Big picture

  • Best starting points: chaat, dosa, idli/vada, and some street-food buns.
  • Main dairy risks: yogurt, paneer, cheese, butter, ghee, milk, kulfi, rabri, lassi.
  • Likely veggies in “mixed veg” dishes: cabbage, carrot, onion, bell pepper, peas, potato.

What vegetables are probably in the vague “veggie” dishes?

These are informed expectations based on the dish types — useful, but not guaranteed.

Spring Dosa / Spring Vegetable / Schezwan Spring
Likely a julienned Indo-Chinese-style mix of cabbage, carrot, onion or scallion, bell pepper, and possibly green beans. Usually more “stir-fried mixed veg” than a broad roasted-vegetable mix.
Pav Bhaji / Pav Bhaji Dosa
Usually a soft mashed mixture of potato, cauliflower, peas, bell pepper, onion, and tomato, sometimes with carrot or green beans. Tasty, but not a dish with lots of separate visible vegetables.
Bombay Chutney Sandwich / Bombay-style vegetable sandwiches
Often includes thin slices of potato, cucumber, tomato, onion, bell pepper, and sometimes beet, along with green chutney.
Vegetable Momos
Usually filled with finely chopped or shredded cabbage, carrot, onion or scallion, and possibly bell pepper.
Sambhar
Sambhar is a tangy lentil-and-vegetable stew. It may include tomato, onion/shallot, carrot, squash, okra, and sometimes eggplant. If you avoid eggplant, this is one of the best things to ask about.

Glossary: what the menu words mean

If the names are unfamiliar, this is the fast translation.

Aloo

Potato.

Channa / Chana

Chickpeas.

Paneer

Firm Indian dairy cheese.

Dahi

Yogurt.

Ragda

A mildly spiced white-pea curry.

Tikki

A patty, usually made from spiced potato.

Chaat

A snack category built around contrast: crunchy, soft, tangy, sweet, spicy, and often cooling yogurt.

Puri / Poori

Either a crisp fried shell or a fried bread, depending on the dish.

Sev

Thin crunchy chickpea-flour noodles used as a topping.

Pav

Soft bread roll.

Bhaji

Vegetables; in pav bhaji, a mashed spiced vegetable mixture.

Dosa

A large thin crisp fermented rice-and-lentil crepe.

Idli

Soft steamed fermented rice-and-lentil cakes.

Vada

A savory fritter; medhu vada is the doughnut-shaped lentil one.

Sambhar

Tangy lentil-and-vegetable stew served with South Indian dishes.

Kulcha

A soft leavened flatbread.

Kathi Roll

A filling wrapped inside flatbread.

Schezwan

An Indian-Chinese spicy chile-garlic style.

Rabri

Sweet thickened reduced milk.

Kulfi

Dense Indian dairy ice cream.

Lassi

Yogurt-based drink.

Paan / Betel Leaf

Aromatic, herbal, peppery leaf flavor; in desserts it tends to read as floral, minty, and perfumed. If you’re unsure, skip it.

Important: This page is a practical guide, not a certified allergen chart. Menu items were classified from menu descriptions and typical preparation. Before ordering, confirm vegan preparation with the restaurant — especially for butter, ghee, yogurt, buns, sandwich bread, dressings, wrappers, and sambhar vegetables.