What you can eat at Ocean Indian Cuisine

Eggplant in chickpea batter, no dairy/egg.

Cucumber, tomato, spices only; no dressing listed.

Mango, sugar, spice; no animal ingredients typical.

Greens, cucumber, tomato, carrot; no cheese/dressing listed.

Oil-cured vegetable pickle, no animal ingredients typical.

Spinach in chickpea batter, no dairy/egg.

Lentil wafer, no dairy/egg ingredients typical or listed.

Chickpea-batter fritter, no dairy/egg in standard recipe.

Curry-style potato/eggplant commonly finished with ghee/butter.

Commonly finished with ghee/butter; ask to hold.

Tomato-based curry commonly finished with ghee/butter.

Roasted eggplant gravy typically finished with ghee/butter.

Okra gravy commonly finished with ghee/butter.

Tomato-onion gravy commonly tempered with ghee.

Chickpea-spinach dish commonly tempered with ghee.

Coconut curry may include ghee tempering; ask to hold.

Menu states cooked with butter; ask to omit.

Potato dish commonly finished with ghee; ask for oil.

Menu states brushed with butter; ask to omit.

Onion-tomato curry commonly finished with ghee/butter.

Onion-tomato gravy commonly finished with ghee/butter.

Split pea dal typically tempered with ghee.

Fried bread dough sometimes enriched with ghee; ask to confirm oil-based.

Tempering (tadka) usually done with ghee; ask for oil.

Clay-oven bread often brushed with butter; ask for none.

Potato-pea filling vegan; pastry may use ghee, ask to confirm.