Touch Of India | This is Atlanta Cooking | PBA30

Touch Of India

Authentic Indian Cuisine

1037 Peachtree Street, NE # 11
Atlanta, GA 30309

Chef/Owner: Mani Roy

Touch of India is an Atlanta institution, serving midtown diners since its opening in1983 at Peachtree and 10th Street in the building that now serves as part of the Margaret Mitchell Museum. The restaurant moved to its current location at Peachtree and 11th Street in 1995. There have been many Touch of India restaurants since then, and the city now boasts many Indian restaurants serving a variety of dishes, but the Peachtree location of Touch of India continues in operation as Atlanta’s oldest Indian restaurant.

Mani Roy moved from his native India to England in 1969 in order to study to work as a mechanical draftsman. As a student, he worked part-time in restaurants, including a stint at the bar at the London Hilton. The hotel staff was so taken with this young man that they paid for him to take a course in food service management at the London School of Polytechnic and Mani quit his draftsman studies to work in food service fulltime.

He came to America in 1976. He says he knew nothing of America but New York, California, and Miami, but he had family in Atlanta, and so he came here. He’s never left. His wife joined him, and their son, Manab, was born in Atlanta in 1977. Manab now serves as the manager of Touch of India.

Mani was working as a captain at the now gone Midnight Sun restaurant when he decided to open his own place. It’s a point of pride that since 1983 when he started his own business, he’s considered all of Atlanta a part of his extended family, and is willing to provide food for any community organization that asks. He and his staff come in early every Thanksgiving and prepare an Indian-style Thanksgiving feast for the volunteers and 500-1,000 refugees at the Indian Mission.

It is his mission to convince more Southerners to eat Indian food. “It’s a very healthy cuisine, the original ‘nouvelle cuisine’,” Mani says. Everything is prepared with fresh vegetables, and the only oil used is vegetable oil. With the exception of a few deep-fried dishes, everything on the menu fits into a healthy diet.

Chef Mani prepared:

  • Bhuna Shrimp Puri
  • Grouper Tandoori Sizzler
  • Panir
  • Sag Paneer
  • Vegetable Samosa
  • Mango Lassi
  • Mango Kulfi

Download a printable version of these recipes.

Bhuna Shrimp Puri

makes enough for 6-8 puri


  • 2 cups whole wheat flour
  • ¾ cup water
  • ½ tsp. salt

Mix ingredients together adding just enough water to make a firm dough. Divide into 6-8 balls and roll out. Fry the flattened dough in oil until puffed and brown all over.


  • vegetable oil
  • ¼ cup onion
  • 1 pound raw peeled shrimp
  • 1 chopped tomato
  • 1 tsp. tomato puree
  • pinch salt
  • pinch turmeric
  • pinch coriander
  • 1 tsp. sugar
  • ¼ cup vegetable stock
  • 2 tbsp. heavy cream

Sauté the onion in vegetable oil. When brown, add shrimp and remainder of ingredients. When gravy has thickened and shrimp is cooked through, it’s ready to serve. Break a hole in the puffed puri and pour in the shrimp.

Grouper Tandoori Sizzler


  • Yogurt
  • turmeric
  • salt
  • black pepper
  • coriander
  • cloves
  • ginger
  • garlic
  • cumin
  • Boneless grouper pieces

Combine marinade ingredients and pour over grouper. Stir to coat and marinate for at least 12 hours. Cook on skewers in a tandoori oven or on a grill. Serve over vegetables.

Sizzler vegetables:

  • onion
  • bell pepper

Sauté vegetables in a cast iron skillet and place grilled grouper pieces on top. Pour 1 tsp. lemon juice over the fish and vegetables and serve.


  • 2 gallons whole milk
  • ¼ cup lemon juice or vinegar

Bring the milk to a boil and add the lemon juice or vinegar. Within a few minutes, the milk will break up into large curds of cheese. Place the curds in a cheesecloth and hang to drain. When drained, press the curds together to extract more water and to make a very solid mass. Cut the cheese into large cubes and deep fry.

Sag Paneer

  • vegetable oil
  • chopped onion
  • chopped spinach
  • salt
  • turmeric
  • cumin powder
  • coriander
  • panir cubes
  • vegetable stock
  • tomato puree
  • heavy cream

Sauté the onion in oil until browned. Add the spinach and spices and sauté until spinach is cooked. Add remainder of ingredients and heat through.

Vegetable Samosa:


  • white flour
  • salt
  • black cumin
  • water

Combine the dry ingredients with enough water to make a dough which can be rolled out.


  • potatoes
  • peas
  • carrots
  • raisins
  • peanuts
  • coconut
  • bay leaves
  • whole mustard seeds
  • fennel seeds
  • cumin
  • coriander
  • cinnamon
  • cardamom
  • turmeric

Sauté ingredients in vegetable oil until all vegetables are cooked through. Roll out dough into large rounds and stuff with filling. Deep fry.

Mango Lassi

  • 3 cups plain yogurt
  • 1 cup mango pulp
  • sugar, if needed
  • 1 cup buttermilk

Combine all ingredients in a blender.

Mango Kulfi

  • 4 cups milk
  • 4 tbsp. sugar
  • 1 cup mango pulp

Boil the milk and sugar. When sugar is dissolved, take off heat and add mango pulp. Pour into containers for freezing.