Gunpowder Indian Cuisine

Name: Gunpowder Indian Cuisine
Address: 4410 Highland Road, Suite A7, Baton Rouge, LA, 70808, US

Indian (North & South Indian)

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4410 Highland Road, Suite A7, Baton Rouge, LA 70808
Last verified: November 2026
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Bowl of butter chicken at Gunpowder Indian Cuisine, Baton Rouge

Tandoori: Cooked in a tandoor, a deep, charcoal- or gas-fired clay oven that reaches very high heat. Tandoori chicken is bone-in pieces marinated in yogurt, lemon, ginger-garlic and spices (the red color is mostly Kashmiri chili or food coloring), skewered and roasted until charred. Naan is slapped onto the same oven's walls. On this menu as: Tandoori Shrimp · Tandoori.
Tikka: Boneless cubes marinated and grilled on skewers in the tandoor. Chicken tikka is the yogurt-and-spice version; malai tikka is marinated in cream and cheese for a mild, silky result; hariyali is a green marinade of mint, cilantro and spinach; paneer tikka is the vegetarian standard, often with peppers and onion on the skewer. On this menu as: Paneer Tikka · Chicken Tikka.
Butter chicken (murgh makhani): Tandoori chicken finished in a silky sauce of puréed tomato, butter, cream and a little fenugreek, sweeter and gentler than tikka masala. Invented at Moti Mahal in Delhi in the 1950s as a way to use leftover tandoori chicken. "Makhani" (buttery) on any dish, including dal makhani, promises the same rich treatment. On this menu as: Butter Chicken.
Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Biryani.
Dosa: A thin, crisp South Indian crepe of fermented rice-and-lentil batter, served with sambar and coconut chutney. Masala dosa is folded around spiced potato; Mysore masala adds a red chili-garlic smear; rava dosa is a lacy semolina version; paper dosa is the extra-large, extra-crisp one. Uttapam is the same batter cooked thick like a pancake with onion, tomato and chili on top. On this menu as: Dosa.
Idli, vada & upma: South Indian breakfast. Idli are soft steamed cakes of the same fermented batter as dosa; medu vada are savory lentil doughnuts, crisp outside and fluffy within (dahi vada are soaked in spiced yogurt); upma is a savory semolina porridge; pongal is rice and lentils cooked soft with pepper, cumin and ghee. All are eaten with sambar and chutney. On this menu as: Idli.

How these dishes compare

Tikkatypically $15.72 across 413 menus
Biryanitypically $16 across 389 menus
Butter chicken (murgh makhani)typically $16 across 362 menus
Tandooritypically $16.95 across 339 menus
Dosatypically $10.99 across 129 menus
Idli, vada & upmatypically $8.99 across 125 menus

Gunpowder Indian Cuisine on our other sites

CurryMenusIndian menus, with a glossary of Indian dishes

Gunpowder Indian Cuisine

Menu

Appetizers

Tandoori

Mains

South Indian

Rice

How these dishes compare

Gunpowder Indian Cuisine on our other sites

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