Madras Bhavan

Infused hot drink. Can be served plain or with milk and sugar according to tradition.

Short and strong coffee, prepared under pressure. Rich in aroma with a fine golden foam.

Coffee mixed with hot milk. Milder and creamier than black coffee.

Green tea infused with fresh mint leaves and sugar. Sweet and digestive drink.

Indian spiced black tea boiled with milk, sugar, and a blend of spices (cardamom, ginger, cinnamon). Hot, comforting, and very fragrant.

Traditional Indian drink made from beaten yogurt. Creamy and refreshing texture. Served cold, ideal for soothing spicy dishes.

Fruity or floral variation of traditional lassi. Yogurt is blended with fruit pulp or syrup. Mild, sweet, and very refreshing.

Freshly squeezed fruit juice. Rich in vitamins and natural flavor.

Simple and sweet drink made of fruit syrup mixed with fresh water.

Bottle of still mineral water.

Bottle of sparkling mineral water.

Classic international sodas served cold.

Light drink made from buttermilk or diluted yogurt, often seasoned with spices and salt. Very refreshing and digestive.

Sweet milk drink flavored with rose syrup. Characteristic pink color and floral taste.

Fried rolls stuffed with a spicy mixture of vegetables. Crispy on the outside.

Fried rolls stuffed with spicy minced lamb and potatoes. Flavorful and crispy.

Savory donut-shaped fritter made from fermented lentil batter. Crispy outside, soft inside. Often dipped in sambar or chutney.

Fried triangular pastry, filled with potatoes, peas, and spices. A street food classic.

Variation of the classic samosa, filled with spicy minced chicken.

Vegetable pieces dipped in a chickpea flour batter and fried. Golden and crispy.

Shrimp coated in spicy batter and fried. Served hot and crispy.

Marinated paneer cubes in a spicy red sauce and fried. A flavorful vegetarian dish.

Fried marinated chicken pieces with red spices, ginger, and garlic. Very popular in South India, spicy and crispy.

Fresh salad with raw vegetables and chickpeas. Light and crunchy.

Salad topped with grilled chicken pieces for added substance.

Marinated and fried shrimp, '65' style, with spicy red spices.

Vegetable slices (potato, onion, or eggplant) coated in chickpea batter and fried. Similar to tempura but spicier.

Large, thin, and crispy plain crepe made from fermented rice and lentil batter. Served with chutneys and sambar.

The most famous version of dosa, filled with a mixture of spiced potatoes and onions.

Dosa cooked with ghee (clarified butter) for a rich flavor and very crispy texture.

A combination of Ghee Roast and Masala Dosa: buttery crisp and potato-filled.

Extra thin and large dosa, as thin as paper, very crispy.

The potato-filled version of Paper Roast Dosa.

Puffed fried bread (Puri) served with potato curry (Masala). Comforting dish.

Dosa with an egg cracked and spread during cooking. More substantial.

Dosa sprinkled with a very aromatic and slightly spicy dry spice powder (Podi).

Dosa topped with chopped onions cooked into the batter or sprinkled on top.

Thick Indian pancake made from the same batter as dosa, but soft. Often topped with vegetables.

Utthapam with a generous topping of grilled onions.

Steamed rice and lentil cakes. White, spongy, and soft. Served with sambar and chutneys.

Very mild lamb curry with a rich and creamy sauce made from cashews, cream, or coconut milk.

The classic lamb curry, simmered with onions, tomatoes, and traditional spices.

Goan origin dish, very spicy and slightly tangy due to vinegar. Often contains potatoes.

Lamb curry cooked with tender peas.

Lamb simmered with tender eggplant pieces that absorb the sauce.

Hearty dish combining lamb and lentils (dal), rich in protein.

Lamb cooked in a spicy spinach puree, also known as Saag Gosht.

Kerala specialty, using coconut oil and curry leaves for a distinctive South Indian flavor.

Iconic Kashmiri dish. Lamb simmered in an aromatic red sauce flavored with saffron and mild spices.

Grilled chicken pieces (tikka) simmered in a creamy tomato and spice sauce. A global favorite.

Very mild and creamy chicken curry, rich in cashews and cream.

Chicken version of the famous very spicy and vinegary curry.

Also known as Murgh Makhani. Chicken in a rich, smooth, and velvety butter and tomato sauce.

Chicken simmered with spinach and green spices. Healthy and flavorful.

The standard chicken curry, with a balanced spice sauce.

Similar to Saagwala, emphasizing spinach (Palak) in the sauce.

Sautéed curry with chunks of crunchy peppers and onions in a thick sauce.

South Indian chicken curry, flavored with coconut and curry leaves.

Marinated and fried fish slices. Crispy and flavorful.

Chicken pieces marinated in yogurt and spices, cooked in a tandoor (clay) oven. Tender and smoky.

Whole chicken leg marinated and roasted in a tandoor oven. Characteristic red color and grilled taste.

Indo-Chinese dish. Fried paneer sautéed in a sweet and sour, spicy sauce.

Cauliflower fritters sautéed in soy sauce, garlic, and ginger. Very popular.

Spicy minced lamb skewers, cooked in a tandoor oven.

Very spicy seafood dish, often with a bright red sauce.

Sizzling 'Devil' style stir-fried meat, very spicy.

South Indian street specialty. Chopped paratha bread sautéed on a griddle with vegetables.

Paratha hash mixed with scrambled eggs and spices.

Chicken version of the famous Kothu Parotha.

Lamb version, rich and nourishing.

The ultimate mix with different meats.

Typical Malabar coast fish curry, often with coconut milk and tamarind.

Shrimp simmered in a traditional curry sauce.

Shrimp in a mild and creamy cashew sauce.

Large prawns (gambas) in a spicy curry.

Large prawns in a rich and mild sauce.

Basmati rice cooked with various vegetables and aromatic spices.

The classic chicken biryani, fragrant and flavorful.

Shrimp biryani, blending seafood flavors with spices.

Biryani with tender lamb, rich in flavor.

Fish biryani, delicately spiced.

Wok-fried noodles with various crunchy vegetables.

Noodles stir-fried with scrambled eggs.

Noodles stir-fried with chicken pieces.

Noodles stir-fried with lamb meat.

Noodles stir-fried with prawns

Wok-fried noodles with various meats and seafood.

Wok-fried rice with eggs.

Vegetarian fried rice with vegetables.

Chicken fried rice.

Lamb fried rice.

Grilled eggplant puree with a smoky flavor, cooked with spices.

Paneer cubes in a creamy spinach sauce.

Classic lentil curry, comforting and protein-rich.

Assorted vegetable curry with seasonal vegetables.

Simple curry of potatoes (Aloo) and peas (Matar).

Paneer in a rich and buttery tomato sauce. Mild.

Dry dish of sautéed potatoes and cauliflower with spices.

Flaky, buttery, crispy Indian flatbread.

Thin and soft whole wheat flour flatbread, cooked on a griddle.

Leavened bread cooked in a tandoor oven, soft and slightly grilled.

Plain naan brushed with melted butter.

Naan stuffed with melted cheese (like Laughing Cow).

The ultimate delight: cheese-filled naan flavored with garlic.

Naan sprinkled with chopped garlic and fresh coriander.

Traditional Indian ice cream made from reduced milk, dense and creamy, often with pistachio or cardamom.

Fried dough balls soaked in a hot rose syrup. Very sweet.

Sweet semolina dessert, colored orange (saffron), with ghee and nuts.

Classic ice cream.

Dessert combining Kesari cake and ice cream.

Steamed white basmati rice.

Aromatic rice with dried fruits and nuts, lightly sweetened.

Pilaf rice cooked with a mix of vegetables.

Vegetarian meal platter including several small dishes (curries, rice, bread, yogurt, dessert).

Complete meal platter including meat dishes.

Economical lunch formula with main course and side dish.

Complete lunch formula with starter, main course, side dish, and dessert.

Complete dinner menu offering a wide selection of specialties.

Menu adapted for children with appropriate portions and flavors.