No cuisine on earth treats vegetables with more respect than Indian food. Centuries of vegetarian tradition mean plant-based dishes aren’t an afterthought; they’re the backbone of the menu. Here’s how vegetarians and vegans eat spectacularly well at Sonny’s Indian Kitchen in Chatham, NJ.
Fully Vegan Dishes (No Dairy at All)
Eight entrees on our menu are marked vegan, with no dairy and no ghee:
- Chana Masala: hearty chickpeas simmered in a bold, tangy tomato-onion gravy.
- Aloo Gobhi Masala: dry-spiced potatoes and cauliflower sautéed with onions and spices.
- Baingan Bharta: minced baked eggplant, smoky and rich.
- Aloo Palak Chana: chickpeas, pureed spinach, and potatoes.
- Yellow Dal Tadka: yellow lentils tempered with cumin seeds and spices.
- Veg Kolhapuri: mixed vegetables with onions, bell peppers, coconut, and sesame.
- Bhindi Masala: cut okra with caramelized onions and spices.
- Sweet Potato & Chickpea Curry: homemade onion gravy in an aromatic coconut curry.
On the bread and sides front, Tandoori Roti, Tawa Roti, and Papadam (a celiac-safe lentil crisp) are all vegan too, as is steamed basmati rice. Our Sindhi Vegetable Biryani is marked dairy-free on the menu; confirm vegan prep when ordering.
Vegetarian Classics (Dairy, No Meat)
- Palak Paneer: house-made cheese cubes in blanched spinach with fenugreek and cream. The dish that converts paneer skeptics.
- Paneer Tikka Masala: tandoor-grilled paneer in a vibrant spiced tomato-cream sauce.
- Dal Makhani: black lentils slow-simmered in a buttery tomato base; North India’s ultimate comfort food.
- Vegetable Biryani: fragrant basmati layered with seasonal vegetables and saffron, served with raita.
- Vegetable Samosas, Veg Samosa Chaat, and Aloo Tikki Chaat to start.
- Garlic Naan and Rosemary Cheese Garlic Naan on the bread side.
Is Naan Vegan?
Usually not. Traditional naan contains dairy and ours is brushed with butter. The better plant-based choices are Tandoori Roti (whole wheat, tandoor-baked) and Tawa Roti (soft whole-wheat flatbread); both are vegan as served, no modifications needed.
A Sample Plant-Based Feast for Two
- Start: Papadam (vegan) or Vegetable Samosas (dairy-free).
- Mains: Chana Masala + Aloo Gobhi Masala, one saucy and one dry-spiced, a perfect contrast. Or branch out with Baingan Bharta or Sweet Potato & Chickpea Curry.
- Sides: steamed basmati rice and tandoori roti (vegan as-is).
- Finish: Mango Lassi for the vegetarian; for the vegan, ask for chai brewed without milk (traditional chai is milk-based, as are our desserts).
Gluten-Free and Allergy Notes
Most of our curries are naturally gluten-free (it’s the breads that aren’t); dishes like Mango Coconut Shrimp are marked gluten-free on the menu. Cooking with nuts, dairy, and gluten happens in one kitchen, so always tell us about allergies when ordering and we’ll guide you to the safest choices.
Plant-Based Catering Too
Hosting vegetarians and vegans? Our catering menus always include plant-based mains. For office lunches around Florham Park we recommend making half the spread vegetarian. See our catering portions guide to plan quantities.