Aachi's Indian Restaurant and Bakery Menu

Tender chicken cooked with mild and beautifully fragrant spices accentuated with a nutty cashew flavor. Cream and butter added to enrich this deliciously intense sauce.

Crispy, fried, diced boneless chicken, marinated overnight with yogurt and chefs secret spice mix. This delicacy is definitely one among the most popular dishes of Aachies.

Baked in tandoori oven, leavened flour bread, topped with butter.

Made with very ambrosial and aromatic jeeragasamba rice and exotic chicken meat. Thalapakattu chicken biryani is a pride of Tamilnadu cuisine in South India and a very popular dish of AACHIES.

Wheat flour shells stuffed with vegetable filling, and a mixture of mashed boiled potato, onions, green peas, spices and green chili, deep fried and served with Tamarind Chutney. Note: Mint Chutney served only upon special instructions.

Aachi's all-time favorite, small chunks of chicken cooked in a rich yogurt, tomato based creamy sauce.

Curry Leaves Chicken: A traditional chicken dish made in parts of Andhra and Tamil Nadu in which, freshly ground indian spices marinated with boneless chicken deep fried and tossed in chef secret curry leaf masala.

Goodness of Basmati rice and Fresh chicken meat that comes in layers cooked with rich and finger licking good house Biryani masala.

Made with very ambrosial and aromatic jeeragasamba rice and exotic Goat meat. Thalapakattu goat dum biryani is a pride of Tamilnadu cuisine in South India and a very popular dish of AACHIES.

Crispy chilli paneer is a Indo Chinese starter or appetizer made by tossing fried paneer in sweet sour and spicy sauce.

Paneer marinated in tikka sauce and then grilled in clay oven, served on metal hot plate with veggies.

One of the best ways to enjoy samosa, tangy, Spicy chole/chickpeas are served with samosa and dollops of sweet yogurt, chole, tamarind chutney and mint chutney.

Wheat flour shells stuffed with vegetable filling, and a mixture of mashed boiled potato, onions, green peas, spices and green chili, deep fried and served with Tamarind Chutney. Note: Mint Chutney served only upon special instructions.

Crispy pastry encases a vibrant medley of spring vegetables, typically including cabbage, carrots, and onions, rolled and fried to golden perfection.

A fried snack, deep fried onion fritters prepared with chickpea and gram flour coating, onions and slightly treated with some of our favorite Indian spices.

A delicious crisp fried appetizer made with cauliflower, spices, yogurt, and herbs. A snack that's crispy and mouth melting. If you are looking to order semi-dry version of cauliflower 65 please order GOBI 65

Indian cottage cheese is tossed in a flavorful spicy sauce made with soy sauce, chili sauce, vinegar. An appetizer you would never want to miss!

Crispy Babycorn tossed in chef special 65 chilli sauce with onion and bell pepper

It has crispy cauliflower florets tossed in a spicy, sweet and tangy Manchurian sauce.

BABY CORN MANCHURIAN

Spicy yet irresistibly delicious, deep fried Chef handmade paneer cubes coated with corn flour and a variety of secret Indian masala to make it much softer and more delicious. Recommended for Mild food lovers/ Kids/ Cheese lovers.

Chilli fritters batter fried and stuffed with Andhra spicy masala

Medu vada is a South Indian fritter made from Vigna mungo (black lentil or urad dal). It is usually made in a doughnut shape, with a crispy exterior and soft interior.

A fried snack, deep fried Paneer fritters prepared with chickpea and gram flour coating, slightly treated with some of our favorite Indian spices

Masala Vada, a crispy and savory deep fried fritter made from chana dal and spices, is a popular street food of South Indian Cuisines.

Fried chicken in manchurian sauce, a popular Indian Chinese appetizer

Curry Leaves Chicken: A traditional chicken dish made in parts of Andhra and Tamil Nadu in which, freshly ground indian spices marinated with boneless chicken deep fried and tossed in chef secret curry leaf masala.

Chicken lollipop in red southern spices, deep fried and topped with curry leaves and lemon.

Thilapia fish slice marinated with Indian ground spiced marinated and grilled.

Spicy fried chicken tossed in home chilli sauce with onion and bell pepper.

Boneless chicken in red southern spices, deep fried and topped with egg scramble.

Piced batter coated fish deep fried and tossed in an awesome spicy masala mix.

Marinated chicken strips, deep-fried and tossed in a spicy, tangy sauce with a hint of curry leaves.

Crispy, Ocean fresh shrimp marinated overnight with yogurt and Bawarchi secret spice mix. (SEMI DRY). Note: If you are looking to order a cripsy version of this delicacy please order Bawarchi Shrimp 65.

Boneless chicken marinated and deep-fried, then tossed in a special sauce with cashews.

Tender pieces of mutton cooked with a rich blend of spices and herbs in ghee, resulting in a deeply aromatic and flavorful appetizer.

Rock Lamb marinated with yogurt, cumin, olive oil, grilled in clay oven.

Boneless chicken marinated in yogurt along with lime juice and aromatic spices, then threaded onto skewers and cooked to create a delicious appetizer packed with Aachies flavors.

Our Tender Lamb chops are marinated in strained yogurt, thick cream and authentic chef made flavorsome masalas overnight and slowly charred to perfection in temperature-controlled Tandoor grill. Cooked till tender, this dish is a complete delight. These juicy and delicious chops of lamb are made by cutting them at an angle perpendicular to the spine.

Marinated whole fish cooked in special earth oven.

Baby eggplant simmered in a sauce made from peanuts, sesame seeds, tamarind, and traditional Indian spices, garnished with curry leaves.

A spicy chickpea curry, and bhature - fried bread made with maida flour, accompanied by onions, pickles, mint chutney. Make sure to order a chilled Butter Milk/ Mango lassi for the extra delight.

Yellow lentils simmered with onions, tomatoes, and spices, then tempered with cumin and mustard seeds.

A South Indian stew featuring lentils and a medley of vegetables, simmered in a tangy tamarind broth and infused with a special blend of spices.

Aromatic, flavorful and slightly sweet, this curry is made in tomato sauce with cottage cheese, yogurt, cream, nuts and a coconut base.

Semi gravy okra (Ladies Finger) mixed with spicy, flavorful onion-tomato kadai masala. Whisked curd, chopped coriander leaves. A perfect lunch-box recipe that goes well Indian flat bread/ White Rice/ Jeera Rice/Basmati Rice.

Fire grilled egg plant, green peas and cooked in creamy curry sauce.

A very popular Indian vegetarian dish where spheroids (kofta) made of potato, carrot, cabbage, and cottage cheese are deep fried and served with a creamy and spiced tomato based curry.

A vegetarian version of chicken tikka masala, relish this marinated grilled cottage cheese cubes in onion-tomato yogurt-based gravy. Green peppers added for that extra flavor.

Fresh mint and coriander aromatic sauce cooked with a cubes homemade cottage cheese.

Popular South Indian vegetable entree from chettinadu cuisine in South India. Garden fresh Veggies cooked in an aromatic curry base of cashews and chettinad special sauce and masala with a mixture of assorted spices.

A delicious & flavorful Indian curry made by cooking chickpeas in a spicy onion tomato masala gravy.

Popular Indian lentil recipe, slightly tangy and mildly spiced, made with pigeon pea lentils, onions, tomatoes and spices.

A semi dry and colorful dish of homemade cottage cheese cooked in an Indian work with green bell peppers, onion & tomatoes.

A super rich & creamy North Indian entree made with paneer (cottage cheese), spices, onions, tomatoes, cashews and butter giving it an amazing taste. It’s a premium curry ideally served with choice of Indian flat bread/ White Rice/ Jeera Rice/Basmati Rice.

Fresh creamed spinach cooked with a cubes homemade cottage cheese.

Green peas and cottage cheese cooked together in curry style.

A dish famous for its fiery hot and spicy taste, chicken meat is cooked with a variety of herbs, cashews, south Indian masala and spices.

Tender chicken marinated and cooked with a blend of Indian spices, typically resulting in a dry texture.

“Chicken Vindaloo” is a popular Indian curry dish that calls for the Chicken to be marinated in a highly flavorful spicy mixture with vinegar. It is an Indo-Portuguese fusion Entrée.

“Goat Vindaloo” is a popular Indian curry that calls for the goat meat to be marinated in a highly flavorful spicy mixture with vinegar. It is an Indo-Portuguese fusion Entrée.

Marinated chicken pieces sautéed with aromatic curry leaves and spices.

Sauteed chicken in a creamy, fenugreek-yoghurt based gravy.

Chicken roasted with a traditional Tamilnadu Pallipalayam blend of spices, shallots, red chillies, and coconut slices.

Chunks of chicken slowly simmered in a juicy mix of fresh ground spices and an onion broth, green peppers, traditionally cooked in a cast iron wok called Kadai.

Pepper fry, cubes of chicken with bone cooked traditional Indian style.

Aachi's all-time favorite, small chunks of chicken cooked in a rich yogurt, tomato based creamy sauce.

Tender chicken cooked with mild and beautifully fragrant spices accentuated with a nutty cashew flavor. Cream and butter added to enrich this deliciously intense sauce.

For all those spice and egg lovers, this dish brings both together. An Indian gravy dish made with boiled eggs, onions, tomatoes, whole spices & spice powders.

Red onion pepper tomato cooked with homemade masala.

Pepper fry, cubes of Goat with bone cooked traditional Indian style.

Goat with dark roasted peppered sauce from karaikudi.

Classic south Indian specialty dish from Chettinad Cuisine made with toasted coconut pieces, groundnuts, fennel seeds tempered with curry leaves mustard seeds and red whole chillies.

Andhra special tamarind base fish curry.

Chicken cooked in a yogurt-based sauce flavored with ginger and garlic, with a hint of sweetness from fried onions.

Juicy tender pieces of goat or lamb cooked in traditional spice.

Sauteed chicken in a creamy, tangy, gongura (Red Sorrel) leaves-based gravy.

Pepper fry, Shrimp cooked traditional Indian style.

Sauteed Baby Goat meat bone in curry made with creamy, tangy, gongura (kenaf) leaves-based gravy.

Seasoned Goat cooked with mint based sauce.

Slow cooked lean baby goat meat with a blend of curry leaves, coriander, cumin and other aromatic spices.

Unleavened whole wheat bread, traditionally cooked on a flat griddle, known for its soft and thin texture.

A layered flatbread made from maida, more popular in South India.

Roti is a flatbread made from whole meal Flour that we like to call, atta. This type of roti is traditionally made in a cylindrical clay oven called the tandoor which is where it derives it\'s name for. With a curry/dal side, treat your palette with a mix of crispy and soft textures with every bite.

Leavened flour bread mixed with garlic, topped with butter.

Healthier hand pounded whole wheat flour finished in oven.

It is said that naan dates it\'s origin back to 1803. It is derived from the Persian bread which was baked on hot pebbles in those times. Naan is soft-leavened, baked bread which goes with a side of any curry or dal, and if you\'re feeling adventurous, both!

Spicy flour bread mixed with green chilli, cooked in oven.

Steamed rice noodles served with a side of chickpea curry, typically includes a blend of spices and herbs unique to South Indian cuisine.

Steamed rice noodles served with a traditionally spiced egg curry, a popular choice for weekend dining.

Steamed rice noodles (idiyappam) served with a rich and aromatic goat trotter stew (paya), a traditional Indian dish known for its hearty and flavorful broth.

Fish simmered in a creamy coconut sauce with tomatoes, onions, ginger, garlic, and curry leaves, seasoned with a traditional spice blend from Madurai.

A super delicious Indian rice entrée with layers of amazingly cooked paneer with bursting flavors of spices.

Friday, Saturday and Sunday Only

Seeraga samba rice and tender mutton pieces, traditionally cooked with a blend of spices, available exclusively on select dates in December and January.

Made with very ambrosial and aromatic jeeragasamba rice and exotic chicken meat. Thalapakattu chicken biryani is a pride of Tamilnadu cuisine in South India and a very popular dish of AACHIES.

Flavorful and delicious mix of best quality aged long grained cooked Basmati rice, quality spices, house Biryani masala, hand picked herbs and veggies like carrots, peas, potatoes, cauliflower and beans.

Goodness of Basmati rice and Fresh chicken meat that comes in layers cooked with rich and finger licking good house Biryani masala.

Made with very ambrosial and aromatic jeeragasamba rice and exotic Goat meat. Thalapakattu goat dum biryani is a pride of Tamilnadu cuisine in South India and a very popular dish of AACHIES.

A splendid rice indulgence satiated with the magic of Indian spices, herbs and cooked with a spicy egg layer

Goat meat is slow cooked and then stuffed under cooked basmati rice, and flavors of caramelized onions, saffron milk and farm fresh Mint leaves.

Ambur biryani, available only on Tuesdays, features seeraga samba rice and spicy marinated chicken, typically accompanied by a blend of aromatic spices.

Authentic Biryani from Guntur, this is Aachi's special and most popular.

Flavorful and delicious mix of best quality aged long grained cooked Basmati rice, quality spices, house Biryani masala, hand picked herbs and veggies like carrots, peas, potatoes, cauliflower and beans.

Goodness of Basmati rice and Fresh boneless chicken meat that comes in layers cooked with rich and finger licking good House Biryani masala in a portion of the family pack.

Goodness of Basmati rice and Fresh chicken meat that comes in layers cooked with rich and finger licking good house Biryani masala in a portion of the family pack.

Goat meat is slow cooked and then stuffed under cooked basmati rice, and flavors of caramelized onions, saffron milk and farm fresh Mint leaves in a portion of the family pack.

A super delicious Indian rice entrée with layers of amazingly cooked paneer and loaded with cashew with bursting flavors of spices.

Crab curry, prepared in Karaikudi style, typically includes a rich blend of southern spices, served alongside flaky parotta, a special offering for select dates.

Goodness of Basmati rice and Fresh boneless chicken meat that comes in layers cooked with rich and finger licking good House Biryani masala

Tender chicken pieces cooked with aromatic spices, basmati rice, and herbs, creating a fragrant and flavorful biryani.

Made with very ambrosial and aromatic jeeragasamba rice and exotic chicken meat. Thalapakattu chicken biryani is a pride of Tamilnadu cuisine in South India and a very popular dish of AACHIES in a portion of the family pack.

Made with very ambrosial and aromatic jeeragasamba rice and exotic Goat meat. Thalapakattu goat dum biryani is a pride of Tamilnadu cuisine in South India and a very popular dish of AACHIES in a portion of the family pack.

Basmati rice and chicken traditionally prepared in a donnai (leaf bowl), infused with house spices and herbs, typically served on Thursdays for a family.

Basmati rice cooked with a blend of spices, typically including onions, tomatoes, and yogurt, available only on Tuesdays for family sharing.

Indo-Chinese style Noodles Rice tossed with Shrimp, Chicken, egg, peppers & chillis

Veg Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as cabbages, carrots, green peas and other Veggies

This chicken fried rice has a moist and tender chicken with flavorful peas, cabbages carrots, and long rice cooked together.

Egg Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, cabbages, carrots, green peas.

Shrimp Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, cabbages, carrots, green peas, and shrimp

Tossed in Egg, vegetables, and freshly made noodles, the noodles are an Indo- Chinese adaptation and have a flavourful mix of both cuisines.

Tossed in vegetables and freshly made noodles, the noodles are an Indo- Chinese adaptation and have a flavourful mix of both cuisines.

Tossed in Chicken, egg, vegetables, and freshly made noodles, the noodles are an Indo- Chinese adaptation and have a flavourful mix of both cuisines.

Indo-Chinese style Rice tossed with Shezwan sauce, chicken, veggies, peppers & chillis

Indo-Chinese style Rice tossed with Shezwan sauce, shrimp, egg, veggies, peppers & chillis

Shredded paratha tossed oven fire with chicken, egg, onion spices and tomato.

Shredded paratha tossed over fire with egg, onion and spices.

A pan-fried flatbread made from white flour, noted for its thin layers and soft texture, typically baked on a griddle.

Thin rice and lentil crepe with cheese.

Softly poached eggs, often enjoyed with a side of toast.

Crepe made from rice and lentils, typically includes a unique blend of spices and herbs for a distinct flavor.

Medu vada is a South Indian fritter made from Vigna mungo (black lentil or urad dal). It is usually made in a doughnut shape, with a crispy exterior and soft interior.

Rice and lentil crepe enveloping a savory egg curry, a unique twist on traditional South Indian dosa.

Eggs whisked with finely chopped onions, green chilies, and a mix of traditional Indian spices, cooked on a skillet until fluffy.

Crispy semolina and rice crepe filled with a spiced mixture of potatoes and onions.

Rice batter made into savory pancake with onion and cumin.

Thin rice and lentil crepe.

Steamed rice cakes immersed in a traditional lentil and vegetable stew, known as sambar.

Thick rice and lentil pancake topped with mixed vegetables.

Thin Crispy rice lentil crepe topped with onions.

Eggs beaten with pepper and cumin powder, spread on a dosai.

Thin rice and lentil crepe filled with mildly spiced mashed potatoes.

Thin rice and lentil crepe filled with fresh gongura paste

Thin crispy wheat and rice crepe, mildly spiced.

Fired fluffy whole wheat bread served with potato masala.

Thick rice and lentil pancake topped with mixed vegetables.

Steamed rice and lentil patties served with varieties of chutney, sambar.

Hot and spicy, thin rice and lentil crepe filled with a mixture of ground dry spiced.

Fired fluffy whole wheat bread served with potato masala.

Thin lengthy rice and lentil crepe sprinkled with ghee.

Hot and spicy, Thin rice and lentil crepe filled with a mixture of ground dry spiced containing dry chili, lentil and sesame seeds and midly spices potato.

chicken - grilled, chopped up, mixed with egg and topped on a dosai

Mutton- grilled, chopped up, mixed with egg and topped on a dosai.

Thin crispy wheat and rice crepe sprinkled with choped onions.

Thin crispy wheat and rice crepe stuffed with mildly spiced mashed potatoes.

Rice batter made into savory pancake with onion and cumin.

Crispy lentil donut server with chutney.

Crispy lentil donut immersed in sambar, garnished with onions and cilantro.

A carbonated soft drink with a distinct lemon and lime flavor, offering a refreshing citrus twist.

Coffee drink made by mixing frothed and boiled milk with the decoction obtained by brewing finely ground coffee powder.

Refreshing, chilled milk infused with delicate rose syrup.

The cold, refreshing, sparkling classic that America loves.

Robustly flavored Indian cola with a unique spicy twist.

Pure, refreshing hydration in a bottle.

Masala tea is made with milk and brewing a black tea with mixture of aromatic Indian spices.

Puff pastry filled with a spiced mixture of vegetables, typically including potatoes and peas, encased in a flaky, buttery crust.

Puff pastry filled with a spiced mixture of minced chicken and typically includes hints of onion and garlic, baked until golden.

Grilled pomfret marinated in aromatic spices, served with fresh lime wedges and cabbage garnish.

Fish simmered in a sauce of tomatoes, tamarind, and coconut milk, seasoned with mustard seeds and curry leaves, following a traditional Madras recipe.

Prawns cooked with a blend of traditional Indian spices, tomatoes, onions, and a hint of coconut milk, served in a semi-thick masala gravy.

Lamb trotters stewed in a rich, spicy broth, typically includes herbs and served alongside flaky, layered flatbreads known as parotta.

Aromatic basmati rice layered with tender mutton, typically accompanied by Chicken 65, and served with 2 Cokes. Ideal for family dining on Fridays after 6pm.

Authentic Guntur Bilal Biryani

Soft, thick rice and lentil crepes, typically accompanied by a vegetable kurma, a coconut-based gravy with mixed vegetables and aromatic spices.

Chicken cooked in a tangy and spicy gravy made with roasted spices, coconut, and a hint of tamarind, typical of the Karaikudi region.

Crab marinated in Karaikudi spices, sautéed with onions and tomatoes, served with flaky, layered parotta.

Fish simmered in a traditional Madurai-style gravy, typically including tamarind, tomatoes, and a blend of South Indian spices.

Meen Kozhambu is a traditional South Indian fish curry, simmered in a tangy tamarind sauce with a blend of aromatic spices.

Mutton kozhambu is a traditional South Indian dish featuring tender mutton pieces simmered in a rich and tangy tamarind-based gravy, typically includes a variety of spices and herbs.

Multilayered, flaky flatbread paired with a robustly spiced chicken curry, typically includes a blend of aromatic spices.

Multilayered wheat flatbread served with a hearty goat curry, typically includes a blend of spices and herbs unique to Indian cuisine.

Layered Indian flatbread served with a house special curry made from a variety of vegetables and spices.

Talapakattu mutton served with aromatic rice, complemented by chicken 65, and includes two servings of coke. Typically prepared for family sharing.

Appetizer, Veg Kurma, Talpa Veg Biryani, Parotta(3 Pieces), and Dessert

Variety of pastries featuring flavors like Black Forest, Butter Scotch, Chocolate, German Forest, Mango, Pineapple, and Tiramisu.

This dessert comes from the Eastern Region of India. Very delicately flavoured, Rasmalai\'s are soft silky smooth cottage cheese balls that are dunked in a creamy cardamom-infused sweetened milk.