Chennai Kings Menu

Cauliflower fritters in manchurian sauce.

Paneer and bell pepper stir fried in tangy chilli sauce.

Mushroom sliced, mixed in chickpeas batter and minced with onion sauce and pepper.

Spicy Indo-Chinese baby corn and bell pepper stir fried in tangy chilli sauce.

Plantains seasoned in chickpeas batter, fried, and garnished with cilantro.

Potato, chilli, plaintain, onion and paneer seasoned in chickpeas batter and fried.

Paneer fritters garnished with cilantro.

Indian green chilli seasoned in chickpeas batter, fried, garnised with cilantro.

Onion and chickpeas flour fritters.

Golden pompano-fish marinated with grounded paste and grilled.

Small fish-anchovies mixed in spices and deep fried.

Fish manced with egg cumin and cilantro.

Prawns tossed in bell peppers and dashed with ginger mixed with chilli sauce.

Prawns seasoned with chickpeas flour and deep fried.

Seasonal vegetables cooked with rice in Chennai style.

Chennai style egg cooked with basmati rice.

Biryani cooked with bone-in chicken in a country style.

Tamil style biryani with goat bone-in and spices.

Biryani cooked witb paneer in Chennai style.

Chicken biryani, biryani cooked with bone-in chicken ina country style. Nattu kozhi-country chicken.

Crispy crepe made with rice and lentil.

Rice and lentil crepe stuffed with spicy potato masala.

Rice and lentil crepe with reel and garlic-red chilli sauce is smeared inside the dosa.

Rice and lentil crepe in a cone shape and topped with ghee.

Fermented rice and lentil crepe, spreaded with pesto sauce.

Fermented rice and lentil crepe with farmers market organic vegetables.

Fermented lentil and rice pancake served with sambhar and coconut chutney.

Fermented rice and lentil crepe with cottage cheese and spices.

Fermented rice and lentil crepe with spread with low fat cheese and green chilies.

Thin fermented rice and lentil crepe topped with onions.

Fermented rice and lentil crepe with spread with minced mushroom and onion.

Plain dosa spreaded with beaten egg with onions and chilles.

Plain dosa spreaded with chutney and filled with cooked shrimp masala.

Rice and lentil crepe stuffed with spicy mushroom masala.

Chicken simmered with Chennai 65 special masala and cooked in typical village style (boneless).

Chicken simmered with Chennai 65 speacial masala and cooked in typical village style (boneless) and added with coconut milk.

Chicken simmered with Chennai 65 special masala cooked in typical village style (boneless).

A popular Andhra chicken curry cooked with gongura. Red sorrel leaves.

Boneless chicken cooked with chef special curry sauce that includes butter.

Delicious ginger chicken made combining the flavors of sliced ginger, ginger and garlic paste, green chillies, curry leaves, onions and black pepper.

Flavorful kaadai (quail) simmered and cooked with spicy masala, onions, and tomato.

Fish Curry. Golden pompano. Cubed fish sauteed with shallots, coriander, tamarind and spices.

Indian mackerel marinated with special spices cut and cooked in tamarind base gravy.

Tilapia fish marinated and cooked in traditional Kerala style tamarind base gravy.

Authentic South Indian spicy fish curry made with anchovies.

Tender shrimp marinated with chettinad spices cooked with curry leaves.

Prawns marinated and cooked in tamarind base added with coconut milk.

Live crabs seasoned with spices and stir fried on pan with special masala.

Thin Indian flat bread made with wheat flour.

Thin and flaky layered flat bread.

Flatbread beated with egg

Spicy exotic chickpeas curry with crispy puffed batura.

Steamed lentil and rice cake.

Fermented lentil and rice pancake.

Fluffy multilayered bread.

Thin flat bread made from wheat flour.

Steamed rice string hoppers.

Spicy exotic chickpeas curry with crispy puffed batura.

Thin Indian flat bread made with wheat flour.

Thin and flaky layered flat bread.

Fried milk powder dumpling in sugar syrup.

Gulab jamun plated with a scoop of vanilla ice cream and cream.

Soft paneer balls immersed in chilled creamy milk.