The Mango Yard 12275 UNIVERSITY DR, SUITE 100

A tropical mango-forward ale brewed in Austin — fruity, smooth, and practically custom-made for a place called The Mango Yard.

Light, low-carb, and clean — the guilt-free pour for those who want a beer without the heaviness.

The beach in a glass — pale, smooth, and best with a lime wedge. A universal crowd-pleaser.

From Deep Ellum Brewing — a bright, honey-gold ale with gentle malt sweetness and a clean finish. North Texas pride in every sip.

Velvety, roasted, and impossibly smooth on nitro — dark chocolate and coffee notes in a creamy black pour. Pairs surprisingly well with biryani.

Crisp, golden, and balanced with a light citrus zest — the Mexican lager that goes with everything from nachos to naan.

The King of Beers — beechwood-aged, medium-bodied, and dependably smooth.

A pilsner with over 600 years of heritage — crisp, slightly bitter, and unmistakably European.

Paneer cubes drenched in a vibrant green chili-herb marinade, grilled with charred bell peppers and served with a side of cool mint yogurt.

Juicy hand-pounded lamb / chicken seekh kebabs perfumed with garam masala, cumin, and fresh coriander, kissed by charcoal and served with pickled onion rings and mint chutney.

Succulent chicken thigh pieces bathed in a fiery peri peri marinade, charred over open flame and served with a cooling herb yogurt drizzle.

French-trimmed lamb chops slow-marinated in a raan-inspired paste of yogurt, saffron, and black cardamom, seared over high flame and rested to blush-pink perfection.

Wild-caught tiger prawns in your choice of three styles — butter garlic, tandoori masala, or smoky skewer — grilled until just curled and blushing.

Northern Thai coconut curry noodles reimagined with Indian aromatics — turmeric-kissed broth, crispy noodle crown, and garden vegetables.

Tender chicken in a golden coconut-curry broth with a whisper of garam masala, served over egg noodles and topped with crispy noodle shards.

Spiced vegetable cutlet pressed golden on the tawa, topped with creamy masala sauce, melted cheese, and a crown of crispy slaw on a toasted bun.

Loaded tortilla chips with masala cheese sauce, spiced guacamole, tangy chili drizzle, and pomegranate seeds. Add spicy chicken or paneer.

Al dente rigatoni draped in silky white sauce infused with Indian-spiced grilled chicken, roasted garlic, and a hit of chili flakes.

Alfredo-style rigatoni tossed with seasonal sautéed vegetables, fresh Indian herbs, and a fragrant garlic oil finish.

Indo-Chinese chili chicken tucked into warm tortillas with shredded lettuce, pickled jalapeño, and a cool yogurt drizzle.

Crispy battered paneer with tangy pickled onions, cilantro yogurt, and a dusting of chaat masala — street-style crunch in a soft shell.

Char-grilled paneer in a lightly smoked, spiced curry with roasted red peppers and a hint of cream — served with tandoori naan.

House-special creamy tomato chicken, finished with fenugreek and a swirl of ghee — served with tandoori naan or jeera rice.

Village-style chicken curry from the Telangana heartland, slow-cooked with cracked black pepper, fiery red chilies, and curry leaves — served over aromatic ghee rice.

Tender goat slow-roasted in a Kongunad spice paste with fennel, star anise, and stone-ground masala — served with flaky, layered Malabar parotta.

Fragrant dum biryani layered with paneer, soy chunks, and seasonal vegetables — sealed and slow-cooked with saffron, fried onions, and whole spices.

Made to order and sealed in brass. Marinated meat layered with aged basmati, saffron, and caramelized onions, slow-cooked under dum — served tableside as an experience.

Italian ladyfingers soaked in bold South Indian filter coffee, layered with mascarpone mousse and finished with a fine dusting of dark chocolate.

A fusion showstopper — crumbled gulab jamun base topped with a spiced, cardamom-scented cake layer and a rose-syrup drizzle.

Soft rasmalai pillows served chilled with Alphonso mango pulp, saffron milk foam, and a scattering of toasted almond slivers.

A sizzling-hot, unique Indian hillstation-style chocolate brownie served tableside with vanilla bean ice cream and a pour of rich chocolate fudge — drama in every bite.

Chocolate sponge layered with airy hazelnut mousse, crowned with nutty praline shards and a dark chocolate glaze — a celebration in every slice.

Classic samosa filling — spiced potato, peas, and cumin — baked under a flaky golden pastry lid. A warm, nostalgic hug in a ramekin.

Mumbai's beloved bhaji reimagined — a rich, butter-laden vegetable mash served with toasted brioche buns instead of pav. Street meets brunch.

Creamy mac and cheese elevated with a pesto-green chili swirl, baked until bubbling with a crispy panko crust.

Thick-cut brioche soaked in cardamom custard, griddled golden, and drenched in warm saffron jalebi syrup with a side of fresh berries.

Fluffy buttermilk pancakes infused with rasgulla essence, stacked and drizzled with rose-cardamom syrup and crushed pistachios.

Three-egg omelette loaded with diced onion, green chili, tomato, and cilantro — the way every Indian kitchen makes it. Served with toasted sourdough.

Smashed avocado on thick sourdough, finished with chaat masala, pickled red onion, a drizzle of chili oil, and toasted cumin seeds.

Thick, crispy-edged rice-and-lentil pancake topped with onions, cilantro, and green chili — served with peanut / coconut chutney and sambar.