Non Veg. Appetizers
Chicken 65 - Spicy Chicken cubes Chicken cubes marinated in a mild savory mix and deep fried.
Madurai Chilly Chicken – Super Spiced Chicken Cubes Deep fried chicken cubes spiced up with a South Indian sauté mix.
Kozhi Varuval - Deep fried chicken leg qtrs Full chicken leg qtr marinated in a special house mix and then deep fried.
Chicken Lollypop – Fried lollypop wings Mildly spiced chicken wings pulled up in the shape of a lolly-pop and deep fried.
Kola Urundai - South Indian Meat balls Spicy meat balls made with ground goat meat together with south Indian spices and herbs.
Pondicherry Era Bajji – Battered fried shrimp Shrimp dipped in a savory chick pea’s batter and deep fried is a popular snack from coastal south India.
Chilli Shrimp – Spicy shrimp fritter Batter fried shrimp spiced up with a traditional south Indian sauté mix.
Muttai Bajji Half sliced boiled eggs dipped in a savory batter and deep fried.
Muttai Poriyal – Spicy Scrambled Eggs Spicy scrambled eggs prepared with mustards, onions, green chili, curry leaves and fresh crushed black peppers.	-
Masala Omelet – Spicy Omelet Spicy omelet prepared with Onions, green chili, curry leaves and other spices.
Bulls Eye / Half boil – Sunny side up. Omelet with 2 yokes intact and spicy seasoning
Muttai Paniyaram

Tiffin: Kotthu Parota
One of the favorite street food from Tamilnadu, this comfort food is made from a popular pan grilled layered flat bread called parrota. When mixed with popular south Indian curries (Veg / Egg / Chicken / Mutton) this bread readily absorb the flavors from the curries to give an amazing flavorful and tasteful cuisine. Invented by street food vendors, this dish is traditionally prepared on a flat griddle with lot of noise, you heard it right. The mashing process involves chopping the bread together with the curry using a flat ladle. Hence the name Kothu-Parota (literally translates to chopped parota)
Vegetable Kothu Parrota – Chopped bread with Vegetables Pan grilled pastry like flat bread chopped and mashed up with spicy vegetable sauté mix.
Egg Kothu Parrota – Chopped bread with Egg Pan grilled pastry like flat bread chopped and mashed up with spicy egg curry mix.
Chicken Kothu Parrota – Chopped bread with Chicken Pan grilled pastry like flat bread chopped , mashed up with egg and spicy chicken curry mix.
Mutton Kothu Parrota – Chopped bread with Mutton Pan grilled pastry like flat bread is chopped, mashed up with egg and Mutton curry mix.
Thair Kothu Parrota – Dahi Parrota Pan grilled pastry like flat bread is mashed up with yogurt and spices.

Tiffin: Idiyappam
Idiyappam are steamed rice noodles specific to south India. Either eaten spicy or sweet these noodles have wonderful texture and immediately absorb any flavor added to it.
Sweet Iddiyapam – Sweetened steamed rice noodles Steamed rice noodles sweetened in a flavored coconut milk broth.
Spicy Iddiyapam – Spiced steamed rice noodles Steamed rice noodles spiced up with a south Indian sauté mix.
Paaya Iddiyapam – Steamed rice noodles in mutton bone soup Steamed rice noodles soaked in a spicy mutton bone broth.
Veg Curry Iddiyapam – Steamed rice noodles in Vegetable stew Steamed rice noodles soaked in a flavorful coconut vegetable stew.
Chicken Curry Iddiyapam – Steamed rice noodles in Chicken stew Steamed rice noodles soaked in a spicy chicken tomato stew.
Mutton Curry Iddiyapam – Steamed rice noodles in Mutton stew Steamed rice noodles soaked in a spicy mutton stew.
Egg Kothu Iddiyappam – Egg fried noodles Steamed rice noodles cooked similar to egg fried rice with south Indian touch.
Chicken Kothu Iddiyappam – Chicken fried noodles Steamed rice noodles cooked similar to chicken fried rice with south Indian touch.

Tiffin: Others
Poori Kezhangu – Puffed bread with spicy mashed potato Puffed wheat bread served with spicy mashed potato mix.
Poori Kurma – Puffed bread with Vegetable stew Puffed wheat bread served with mixed vegetable in a coconut based stew.
Poori Chole – Puffed bread with spicy chick peas gravy. Puffed wheat bread served with a spicy and mildly tangy chick peas gravy.
Chole Battura – Puffed maida bread with spicy chick peas gravy Puffed maida bread served with spicy and mildly tangy chick peas gravy.
Kuzhi Paniyaram – South Indian rice balls Rice and black gram flour batter poured in a mould and shallow fried is spiced with south Indian sauté mix.
Nei Paniyaram – Butter fried rice balls Flavorful rice balls shallow fried in clarified butter.
Sambar Paniyaram – Rice balls in Vegetable stew Rice balls soaked in vegetable stew.
Kichadi – Vegetables Semolina porridge Semidry spicy porridge made from semolina and vegetable stew.

Breads
Naan – Tandoor baked bread Leavened bread made in tandoor oven from refined wheat flour is popular in North and North West India.
Garlic Naan – Tandoor baked bread with Garlic Leavened bread made in tandoor oven is topped with minced garlic.
Garlic Chili Naan – Tandoor baked bread with Garlic and green chili Leavened Bread made in tandoor oven is topped with minced garlic and green chili.
Onion Kulcha Naan – Tandoor baked bread stuffed with Onions Leavened Bread made in tandoor oven is stuffed with minced onions.
Roti Naan – Tandoor baked whole wheat bread Whole wheat bread made in tandoor oven.
Chappathi – Griddle baked Indian flat bread Flat whole wheat bread made on griddle is popular bread throughout India.
Parrota – Layered bread made in griddle Layered bread made in griddle from refined wheat flour is more popular in South India.

Biriyani
Biriyani has it origin to Persia, but it got better in the Indian subcontinent. We have two of the world’s best tasting biriyani from South India. Pls feel free to explore this section....
Biriyani (Arcot style) – Vegetable, Chicken, Mutton, Shrimp, Kuska Belonging to the Arcot region of Tamilnadu, this biriyani has its roots to the Arcot Nawab’s palaces where it was developed and refined .The Nawabs were the regional kings of the Mugals, the briyani was introduced to the Nawabs by the Mugals and it had its transformation to meet the south Indian spicy, tangy pallet. Traditionally this biriyani is served with tangy egg plant gravy. (Katrikai thokku)
Thalapakattu Style Biriyani - Mutton - Available only on Friday, Saturday and Sunday Invented in the South Indian City of Dindigul, this type of biriyani is very popular in South India and getting popular across the globe. This biriyani acquires its peculiar taste and flavor from baby goat meat, bones and the special type of rice used in this preparation. The flavor increases muitifold due to the authenticity of the spices used, as well as the dhum process involved. Traditionally served with dalcha, gravy made from lentils, egg plant and potato.

Authentic Tamilnadu Veg Curries & Gravies (served with Rice**)
Puzhi Kozhambu / Kara Kozhambu – South Indian tangy stew Pronounced Puli Kolambu, this tangy tamarind based stew which is very popular in Southern states of India. Tamarind being abundant in this region, the stew is prepared with tamarind extract, tomato pulp with various vegetables. Sometimes coconut milk is added to mellow this spicy curry. This curry along with Sambar and rasam form the backbone of south Indian vegetarian cooking.
Kathrikai Puzhi Kozhambu - South Indian tangy egg plant stew Roasted eggplants cooked in a tomatoes and tamarind sauce with spices.
Vendakkai Puzhi Kozhambu - South Indian tangy Okra stew Roasted Okra cooked in a tomatoes and tamarind sauce with spices.
Poondu Kozhambu - South Indian tangy garlic stew Roasted eggplants cooked in a tomatoes and tamarind sauce with spices.
Vattha Kozhambu - South Indian tangy dried veg stew Dried vegetables cooked in a tomatoes and tamarind sauce with spices.
Aviyal - South Indian Mixed Vegetable stew in coconut milk Mixed vegetables cooked in coconut milk sauce, yogurt and Cummins. This mild flavored stew is considered a necessity during grand functions.
Morr Kozhambu - Buttermilk Stew Stew made with butter milk as the base. This mild flavored stew is predominantly cooked during summer months with pumpkins and squash.
Sambar - South Indian Vegetable lentil stew Vegetables cooked with lentil and spice is the one dish that very particular to South Indian peninsular. This stew goes as dipping with many Tiffin items like Idli, Dosa, etc. This stew along with Kozhambu and Rasam form the three main stew that make south Indian cooking unique.
Vegetable Poriyal - Flavored South Indian vegetables (Eggplant or Okra or Beans or Potato) Steamed or roasted vegetables sautéed in a flavorful south Indian spice mix.
Kootu - Lentil Veg Stew (Spinach / Cabbage / Peas / Squash ) Channa dhal (Split chick peas) cooked with vegetables, Cummins and coconut. This mildly flavored stew goes very well with chapatti or Rice.
Mix veg Kuruma ($ 4.49) - Vegetables in cocunut stew Assorted steamed vegetables cooked with coconut sauce, fennel seeds and other spices. Mild stew goes well with chappathi and rice.

American Favorites (Served with Rice**)
This section lists the American accepted favorite Indian curries. Pls feel free to ask us if you have questions.
Tikka Masala – Chicken, Lamb, Shrimp Creamy tomato based sauce that made its way from Britian will have you licking your fingers. Naan with Tikka Masala is a match made in heaven.
Vindaloo – Chicken, Lamb, Shrimp Originating from Goa this Portugese inspired sipcy sauce made from garlic, Vineger and red chillies is widly accepted in America as the spiciest Indian curry.
Butter - Chicken, Lamb, Shrimp This Thick tomato based sauce is loaded with the right amount of butter to bring in the exquisite taste.
Sizzler - Chicken, Lamb, Shrimp

(Pls allow 15 – 20 minutes prep time)
Chennai Cafe Specialties
Kozhi Varuval Plate (Chicken Deep Fry) – (Three Chicken leg qtrs) A traditional chicken preparation involving deep fry of Chicken leg qtrs marinated in special house spices.
Naatu Kozhi Kozhambu Full Cornish chicken stew cooked in the traditional south Indian way that brings in the flavors from South India.
Naatu Kozhi Varuval Full Cornish chicken cooked to semi-dry gravy in the traditional south Indian method.
Mutton Sukka Varuval - Goat Dry fry Spicy flavorful Boneless Mutton cooked to dry gravy in a traditional preparation.
Aattu Eeral varuval - Goat liver fry Goat liver cubes cooked in with south Indian spices in a traditional way.
Goat Thalai Kari – Pls check for availability Goat head meat cooked to perfection in spicy south indian curry.
Sura Puttu (Shark)
Pondicherry Eral Aasad Steamed shark meat scrambled into a flavorful dish with south indian saute mix and coconut.
Goat Brain Fry Goat brain scrambled with spicy sauté mix.
Karuvadu kozhambu – Dry fish stew Dry tiny anchovies (Nethili meen) cooked in a stew
Karuvadu fry – Dry fish fry Dry tiny anchovies (Nethili meen) cooked to semi-dry gravy
Karuvadu Puttu Dry anchovies scrambled into a flavorful dish with South Indian sauté mix and coconut.
Karuvadu Egg Fried Rice – Dry fish and egg fried rice Inspired from Chinese cooking this fried rice is prepared with dry anchovies and eggs with a south Indian touch.

Beverages
Madras Coffee
Mysore Filter Coffee
Kumbakonam Degree Coffee
Tea – Chai, Masala Chai, Green tea
Sukku Malli Coffee
Lassi – Sweet, Salt, Mango, Pinapple, Mint
Freshly squeezed Orange juice (seasonal) / Lemon juice
Milk Shake (Badham (Almond), Rose, Chocolate)
Vasantham Neer (Coconut water with honey and mint)
Paanagam – Tamarind / Jaggary with Cardamom
Masala Paal
Neer morr (Flavored salted butter milk)