Indian restaurant menu templates that get the details right

Assume the menu is long

A hundred and twenty dishes is a normal Indian menu, not an unusual one. A photo-heavy template that looks beautiful with thirty dishes becomes an endless scroll at a hundred and twenty. Choose a dense, text-led layout with strong section headers and put photos only on the chef’s picks.

The veg mark is the most important pixel on the page

For a large share of guests, the green dot is the first thing they look for and the only thing that matters before they read the dish name. If the template renders it small, grey or inconsistently, it is the wrong template — regardless of how good the rest looks.

Be consistent about spice

• Pick one scale — mild, medium, hot — and use it everywhere
• Do not mix chilli icons on some dishes and words on others
• Mark the genuinely hot dishes honestly; guests remember

Give thalis room to be sets

A thali listed as a single line with one price undersells it. Show what is inside — four items, two breads, sweet — in a block, and it stops competing with the à la carte curry next to it.

Then order the sections by how people eat

Starters, tandoor, curries, breads, rice, dessert is the order most guests expect. Fighting that order to promote a section rarely works; promoting individual dishes inside the expected order works far better.