Chettinad Restaurant

Best when it is accompanied with your drinks. Thin crispy masala snacks.

Served with papad Extract of coastal spices with lamb bone cooked with gingerm onion, green chillies, black pepper and served with lamb bone.

Chettinad village style soup, flavoured with tomato, tamarind, garlic, coriander and black pepper.

Lamb A famous spicy dish from Chettinad, where lamb cubes are cooked with red onions, black pepper, ginger and green chillies to give a spicy touch.

Chicken Dry boneless Chicken cooked with mix capsicum, red onions, black pepper and green chillies and tossed with South  Indian spices and served with salad.

A mouth-watering traditional Chettinad platter consist of Aadu Chukka (lamb), Poritha Meen (fish), Eral Poriyal (prawn) and Poricha Kolli, served with chettinad special onion carrot chutny and chilli sauce.

A mouth-watering traditional Chettinad platter consist of Aadu Chukka (lamb), Poritha Meen (fish), Eral Poriyal (prawn) and Poricha Kolli, served with chettinad special onion carrot chutny and chilli sauce.

Mix platter of Chilli Paneer, Mini Masala Dosa, Gobi 65 & Ulundu Vadai, also served with Salad, dippings and Sambar.

Mix platter of Chilli Paneer, Mini Masala Dosa, Gobi 65 & Ulundu Vadai, also served with Salad, dippings and Sambar.

This is the most famous South Indian Brahmin dish, which is eaten any time during the day. A paper thin rice and lentil pancake rolled with fillings of potatoes cooked with onion, ginger and chillies.

One of the better has known Dosa from Mysore town in South India. A rice and lentil pancake thinly spread with tangy, spice red chutney and melted butter filled with a mixture of potato and onion.

A large lacy, crispy pancake made of semolina and rice flour batter mixed with ginger, green chillies and cumin seed. Served with Sambar, coconut chutney and potato masala.

Rice and lentil pancake filled with cottage cheese, capsicum, carrot, peas, green chillies, ginger and onions

Chicken Chettinad style rice and lentil pancake filled with traditional filling of CHicken and seasoned potatoes.

Prawn Chettinad style rice and lentil crispy pancake filled with traditional filling of Prawn and seasoned potatoes.

Chicken In Chettinadu village, it is known for using authentic spice ingredients to make Chettinadu masala curries. Our Head chef Mariyappan has used 23 different spice ingredients to cook this authentic curry. It would be only fair to say that this is the favourite dish in Chettinadu. Makes an unbeatable combination with tomato rice and poori.

Chicken Black peppers are native to India and are extensively cultivated there for both its flavours and medicine. At Chettinad, cubes of chicken is cooked with black pepper and south Indian spices.

Lamb Madras is said to originate from South of India and gets it's name from the city od Madras now known as Chennai, when English merchants arrived there in 1640. At Chettinad, boneless lamb cubes cooked in rich Chettinad spici gravy and onions.

Mild Lamb This is a delicious recipe taken from head chef Mariyappan's grandmother. Midly spiced lamb cooked in freshly grated ground coconut sauce, ginger, garlic and tempered with aromatic curry leaves. Tastes great with a combination of lemon rice and paratha.

Prawns are one of the most tempting coastal seafood dish across South India. At Chettinad, tiger prawn is cooked in freshly grated coconut with South Indian spices and tastes heavenly with Tomato rice.

Fish This is a speciality dish of South Indian Christians. KIng fish is simmered in a traditional "kullambu", a tangy sauce of tomato and tamarind with a tinge of coconut milk.

An inspiration dish from the neighbouring state of Kerala where king fish, squid and prawns dipped in coconut flavoured sauce and cooked with South Indian roasted spices. Perfect combination with coconut rice.

Starting with pappadam and rasam soup, followed by a main course of Mutter Paneer, Curry of the Day, Kathrika Kara Kullambu (aubergine), Channa Masala, Keerai Paripu (Dal and spinach), sambar, raitha, rice, bread and dessert.

Fresh spinach and toor dal cooked in a garlic sauce, tomatoes and green chillies and, flavoured with curry leaves.

Aloo Palak in South Indian Style This is our Master chef signature dish, spinach and potato tempered with garlic, onion and spices.

Homemade yogurt mix with cucumber and carrot.

Potatoes cooked with delicate South Indian spices.

Prawn Tiger Prawn and basmati rice cooked with traditional Chettinad spices and nuts accompanied with curry sauce, raitha, papadom and pickle.

Basmati rice and mixed vegetable cooked together with South Indian spice served veg korma, raitha, pappad and pickle.

Chicken cubes and basmati rice cooked with traditional Chettinad spices and nuts served with curry sauce, raitha, pickle and papadom.

Lamb cubes and basmati rice cooked with traditional Chettinad spices and nuts served with curry sauce, raitha, pickle and papadom.

Basmathi rice mixed with tpssed mushroom, fried red chilli, curry leaves, garlic and mustard.

Basmati rice mixed with fresh coconut, black lentils and curry leaves.

Steam rice mixed with South Indian tomato masala sauce.

Flavoured with cardamom, cloves cinnamon, cumin and garnished with crisped brown onions.

2 Pieces 2 pieces of regular Indian bread made of finely milled whole wheat flour.

2 Pieces Fluffy fried flat breads made from wheat flour.

2 Pieces Soft thick pancake, made of yeast fermented rice flour batter, fresh coconut and cuminseeds.

2 Pieces Flajy bread made with white flour.

South Indian pudding made of vermicelli, milk, ghee and sprinkled with cashew nuts and sultanas.

Traditional Indian refreshing drinks made of homemade yoghurt blended with sugar.

The famed Malabar Chicken Biriyani(with bone) made by aromatic and chef special herby masala with fluffy rice served with papad raitha and home made pickle.

Kokum falcored spicy fish curry also cxalled Shap meen curry(local toddy shop in kerala

A traditional kerala chicken curry ,boneless chicken breast cooked with special aromatic spices,herbs in coconut base .