Triangular pastries filled with seasoned ground beef and fried for a golden crisp crust. Served with raita and chutney
Shami Kabobs (2 Patties)
$6.99
Pan seared ground beef patties made with lentils, onions, ginger and in house seasonings. Served with raita and chutney
BBQ Sizzlers
Grilled Chops (7-8 Pcs)
$23.99
Skillfully carved and marinated goat chops grilled and served over caramelized onions on a cast iron skillet. Served with a side salad, raita and chutney
Bihari Kabobs
$12.99
Boneless beef strips marinated with traditional in house spices ginger and raw papaya cooked over open flames and served sizzling. Served with a side salad, raita and chutney
Curry Dishes
Nihari
$12.99
Beef shank gravy cooked perfection to a smooth consistency and topped with finely sliced ginger and jalapenos. Served with a side salad
Karahi Chicken
$11.99
Bone in chicken cooked with freshly diced tomato, ginger garlic and coarsely ground traditional herbs tossed and simmered in a wok. Served with a side salad
Vegetarian Dishes
Daal Fry
$9.99
Combination of lentils infused with spices and cooked to a medium consistency. Garnished with coriander and zesty seasoning. Served with side salad
Palak Paneer
$9.99
Perfectly pan seared cottage cheese immersed into seasoned spinach gravy gravy and topped with finely sliced ginger. Served with side salad
Savory Rice Dishes
Chicken Biryani
$11.99
Bone in chicken marinated in yogurt and traditional spices cooked with basmati rice garnished with saffron. Served with a side salad and raita
Plain Basmati Rice
$3.99
Steamed long grain basmati rice. Served with a side salad and raita
Dickey's Barbecue Pit prides itself on authenticity, innovation and barbecue sauce, one store at a time. With roots in Dallas, Travis Dickey set out to perfect Texas-style barbecue.
In 1941, Travis Dickey opened the first Dickey's Barbecue Pit in Dallas, Texas. Space on the restaurant's sign was rented out to help pay the start-up costs for the restaurant and the menu was limited to beef brisket, pit hams, barbecue beans, potato chips, beer, bottled milk and sodas.
Brothers Roland Dickey and T.D. Dickey, Jr. took over the business in 1967, continuing their father's legacy of quality, hickory-smoked signature meats. Under the direction of Roland and T.D., Dickey's Barbecue Pit expanded throughout the Dallas/Fort Worth area and became a staple in North Texas culture.
Franchising began in 1994 to overwhelming success, maintaining quality and consistency, while carefully pushing growth. Roland Dickey, Jr. became President of the company in 2006, continuing the family tradition
Dickey's believes that the success of a franchise depends on quality food, recruiting the right owner-operators and providing an in-depth support system. The initial stage of franchise support begins at Barbecue U, an intense, three-week training session where owner-operators learn how to run the restaurant from open to close.
The loyal patrons are what keeps Dickey's thriving in every community. Barbecue is a regional cuisine in mostly southern states, but Dickey's Barbecue Pit is changing that one restaurant at a time. As it continues to expand from coast to coast, customers are wooed by the home-style flavor and family friendly atmosphere.
Recently Dickey's introduced the first menu change in 50 years with Spicy Cheddar Sausage. Originally created as a limited-time option, Spicy Cheddar Sausage debuted nationwide in February 2011 to rave reviews and recently became a permanent fixture.
Today, Dickey's serves up beef brisket, pulled pork, ham, polish sausage, turkey breast and chicken, with an extensive array of home-style sides from jalapeno beans to macaroni and cheese. Buttery rolls are served with every meal along with complimentary ice cream and dill pickles.
Every location still smokes all of their meats in the restaurant?the same way it was done in 1941, without any shortcuts.
The Texas-based franchise is committed to exceptional barbecue at a great price.