Agni South Indian Cuisine Menu

Leavened flatbread infused with garlic, baked in a tandoor oven.

Aromatic basmati rice cooked with marinated chicken pieces, garnished with fresh cilantro, green chili, and a slice of onion.

Yogurt mango drink.

Tender goat meat cooked with aromatic spices, basmati rice, and exotic flavors in our signature Biryani.

Spicy, marinated boneless chicken, fried to perfection

Chicken cooked with coconut and chettinadu style spices. origin state: tamil nadu.

Aromatic basmati rice layered with spiced chicken, garnished with fried onions and herbs.

Soft, warm, and fluffy traditional Indian flatbread. Perfect for pairing with any dish.

Kerala parotta is a multi-layered, hand-rolled flatbread made from all-purpose flour, known for its flaky texture and soft interior.

Cauliflower battered and fried with spices. origin state: multiple.

Marinated chicken pieces deep-fried and typically includes a toss with curry leaves, green chilies, and a special sauce.

Spicy, marinated boneless chicken, fried to perfection

Cauliflower florets coated in batter and fried, then tossed with a blend of chili sauce, onions, and bell peppers, embodying Indo-Chinese flavors.

Chicken pieces marinated and fried, then sautéed with onions, bell peppers, and a blend of chili and soy sauces.

Paneer cubes are sautéed with bell peppers and onions, typically including a spicy and tangy sauce.

Torn pieces of parotta stir-fried with onions, bell peppers, and a blend of spices, typically tossed in a tangy sauce.

Shrimp sautéed with onions, bell peppers, and seasoned with a blend of Indian spices and chili sauce.

Battered baby corn deep-fried and sautéed with onions, bell peppers, and a blend of soy and chili sauces.

Shredded Indian flatbread stir-fried with a vibrant mix of vegetables and traditional spices, embodying the essence of South Indian street food.

Rice and lentil batter mixed with onions and spices pan fried in a special pan. origin state: tamil nadu.

Deep-fried snack made from chana dal (split chickpeas) mixed with onions, green chilies, and traditional spices.

Lentils ground to a batter, deep fried in the shape of a donut. origin state: tamil nadu.

Fish marinated in traditional spices and deep-fried, offering a crispy exterior with tender flesh inside.

Chick pea flour and vegetable fritters. origin state: multiple.

Agni special. chicken lightly battered and fried, tossed in black pepper and spices.

Steamed rice cake and deep-fried lentil doughnut, typically accompanied by sambar and chutney.

A crispy dosa filled with a spicy potato mix, typically includes onions and mustard seeds, seasoned with karapodi, a special spicy powder.

A savory crepe made from a fermented batter of rice and lentils, filled with spiced meat typically including onions, tomatoes, and a blend of traditional Indian spices.

A crispy, fermented rice and lentil crepe, traditionally filled with a savory mixture of mashed potatoes and spices.

Rice and lentil crepe spread with a layer of spicy mysore chutney.

Rice and lentil batter made into a savory crepe.

Thick rice and lentil pancake traditionally topped with finely chopped onions.

Extra-thin and crispy rice and lentil crepe generously filled with a seasoned potato and onion masala.

Steamed cakes made from a fermented batter of rice and lentils, typically served soft and spongy.

A plain dosa is a fermented crepe made from rice and lentil batter, typically served crisp.

Soft and spongy rice and lentil pancakes, typically served in sets, accompanied by a savory lentil soup known as sambar.

Aromatic basmati rice cooked with marinated chicken pieces, garnished with fresh cilantro, green chili, and a slice of onion.

Tender goat meat cooked with aromatic spices, basmati rice, and exotic flavors in our signature Biryani.

Basmati rice cooked with a medley of vegetables and aromatic spices, often garnished with fried onions or nuts.

Basmati rice cooked with a mix of special spices, typically includes a protein or vegetable choice, infused with the distinct Vijayawada sauce.

Chickpeas simmered in a tangy tomato-based sauce, typically includes onions, garlic, and a special blend of spices.

Mixed lentils tempered with mustard, chilli, and spices with "gongura" - a unique variety of greens. origin state: andhra.

Paneer and bell peppers sautéed with onions and tomatoes, simmered in a rich kadai masala gravy.

Okra sautéed with onions, tomatoes, and a blend of traditional Indian spices, served in a semi-dry masala gravy.

Paneer cubes simmered in a pureed spinach gravy, typically includes onions, tomatoes, and a blend of Indian spices.

Tamarind-based curry featuring lentil dumplings, typically includes onions and tomatoes, simmered together to create a tangy sauce.

Garlic simmered in a tangy and spicy tamarind sauce, seasoned with traditional South Indian spices.

Potatoes and cauliflower cooked with a blend of spices, onions, and tomatoes, often found in Indian cuisine.

Smoked eggplant simmered in a rich gravy, typically includes tomatoes and a blend of traditional Indian spices.

Mixed lentil patties deep fried, then crumbled and cooked in a tomato onion sauce. origin state: tamil nadu.

Mixed vegetables simmered in a traditional Chettinad sauce, made with a blend of roasted spices and coconut.

Assorted vegetables cooked in a creamy, cashew-based sauce, subtly spiced and enriched with a blend of traditional Indian herbs.

Chicken cooked with coconut and chettinadu style spices. origin state: tamil nadu.

Boneless chicken fried and sautéed with curry leaves and a blend of spices, typically includes a special chili powder.

Chicken cooked with andhra spices and gongura - a unique variety of green. origin state: andra pradesh.

Agni special. this green chicken curry bustles with a strong flavor of cilantro. we’ll leave you to find the other spices yourself origin state: tamil nadu.

This mangalore specialty curry boasts clarified butter, byadgi chillies among other flavors. origin state: karnataka.

Chicken cooked in coconut, coconut milk, cinnamon, cloves, and other spices. origin state: kerala.

Chicken pieces simmered in a creamy spinach sauce with a blend of traditional Indian spices and herbs.

Mutton cooked with andra spices and gangura - a unique variety of green. origin state: andra pradesh

Goat meat cooked with a unique blend of regional spices. origin state: tamil nadu.

Bone-in goat meat tossed with spices. an authentic tamil nadu favorite. origin state: tamil nadu.

Goat meat cooked with a regional blend of spices with a strong flavor of fresh cilantro. origin state: karnataka.

Shrimp simmered in a rich blend of Chettinad spices, coconut milk, and seasoned with curry leaves, offering a taste of Southern India.

Shrimp cooked with shallots and coconuts. "theeyal" - "burnt" for its smoked flavor. origin state: kerala.

Leavened flatbread infused with garlic, baked in a tandoor oven.

Kerala parotta is a multi-layered, hand-rolled flatbread made from all-purpose flour, known for its flaky texture and soft interior.

Whole wheat dough, rolled thin and cooked on a griddle before being puffed over an open flame.

Soft, warm, and fluffy traditional Indian flatbread. Perfect for pairing with any dish.

Deep-fried unleavened whole wheat bread, typically puffed.

Fresh lime soda is a refreshing beverage made with freshly squeezed lime juice, soda water, and a hint of sweetness, often balanced with a touch of salt.

Yogurt mango drink.

Tea brewed with ginger and elaichi mixed with milk.

Yogurt, salt, and spices.

Agni special. jaggery, lemon and spices.

Shredded multi-layered parotta stir-fried with eggs, onions, and a blend of traditional Indian spices.