Anjappar Chettinad Indian Restaurant Menu

A fragrant gravy typically includes a blend of spices, tomatoes, and onions, often served as an accompaniment to Indian breads.

Aromatic Basmati Rice: Light, Fluffy, and Perfectly Steamed

Soft and fluffy white rice, cooked to perfection.

Garlic-infused flatbread baked to perfection to accompany your meal.

Soft, fluffy bread baked in a tandoor and brushed with rich, melted butter.

Whole wheat flatbread, traditionally cooked over an open flame for a soft and slightly charred texture.

Freshly baked, traditional flatbread from the tandoor oven.

Whole wheat Indian bread baked in a traditional tandoor, finished with a brush of butter.

Whole wheat bread filled with a seasoned potato mixture, typically includes mild spices and herbs.

Flavorful and fluffy Indian bread filled with caramelized onions, perfect to accompany any meal.

Flaky, layered flatbread with a golden-brown surface, made from finely kneaded dough.

Sri , multi-layered flatbread, enriched with eggs, and cooked on a griddle to achieve a soft yet flaky texture.

Layered flatbread originating from Sri Lanka, filled with seasoned chicken, typically cooked on a griddle.

Flaky and layered parotta bread, filled with seasoned mutton, hinting at the traditional flavors of Sri Lanka, and cooked on a thava to achieve a perfect texture.

Southern-style flaky bread, finely chopped and stir-fried with a medley of vegetables and traditional Indian spices.

Shredded parotta combined with eggs, typically includes onions, tomatoes, and a blend of spices, all stir-fried together.

Shredded parotta bread mixed with tender chicken, aromatic spices, and fresh cilantro.

Southern-style flaky bread, hand-tossed and stir-fried with shredded mutton, typically includes a mix of spices.

Layered flatbread tossed with chili, typically includes a mix of spices for a balanced flavor profile.

Parotta bread typically stuffed with chicken and chillies, cooked on a griddle (thava).

Steamed rice noodle cakes typically served with a spiced chicken curry.

Steamed rice noodle cakes served with a spiced mutton curry.

Steamed rice noodle cakes paired with a flavorful fish curry made with traditional Indian spices.

Kaldosa, a thin, crepe-like dish made from fermented batter, is paired with a vegetable curry that typically includes a medley of vegetables cooked in a rich, aromatic sauce.

Kaldosa, a thin and crispy crepe, served with a richly spiced chicken masala, blending traditional Indian flavors.

Kaldosa fish curry combines tender fish pieces with traditional Indian spices, simmered in a rich curry sauce, typically accompanied by the soft, crepe-like kaldosa.

Kal dosa served with a spicy mutton masala, typically includes tender mutton pieces cooked in a rich blend of Indian spices.

A single serving of layered, flaky paratha paired with a robust Chettinad chicken masala, known for its rich blend of spices typical of South Indian cuisine.

One parotta, a flaky layered flatbread, served with spicy Chettinad-style fish curry, typically includes roasted spices and tamarind.

Layered, flaky parotta served with a rich, spicy Chettinad mutton masala, typically includes tender mutton pieces cooked in a flavorful blend of Chettinad spices.

A flaky, layered parotta served with a side of Chettinad-style vegetable kurma, a medley of mixed vegetables simmered in a rich, coconut-based sauce with Tamil Nadu spices.

Okra stir-fried and seasoned with traditional Indian spices, typically includes onions and tomatoes.

Succulent okra cooked in aromatic spices for a flavorful vegetarian delight.

Chickpeas simmered in a rich tomato and onion gravy, accented with garlic, ginger, and a blend of traditional Indian spices.

Lentils sautéed with butter, typically includes onions, tomatoes, and a blend of spices, finished with a touch of cream for a rich texture.

Garlic simmered in a tangy tamarind sauce with a blend of South Indian spices, typically served as a rich, aromatic curry.

Baby eggplant simmered in a tangy tamarind sauce with traditional South Indian spices, typically includes onion, tomato, and a rich blend of freshly ground masalas.

Mixed vegetables cooked in a rich, creamy coconut-based sauce with a unique blend of Chettinad spices.

Nine vegetables and fruits simmered in a creamy sauce, typically includes nuts and mild spices for a harmonious blend of flavors.

Assorted vegetables sautéed with onions, bell peppers, and a blend of traditional spices in a thick onion-tomato gravy.

Tender mushrooms sautéed with bell peppers and onions in a rich, spiced tomato-based curry sauce.

Battered baby corn deep-fried and tossed with bell peppers and onions in a savory chili sauce.

Battered cauliflower florets, deep-fried and simmered in a rich Indo-Chinese gravy, typically includes onions, garlic, and a blend of spices.

Baby corn deep-fried and tossed with soy sauce, onions, bell peppers, ginger, and garlic, prepared in a distinctive Indo-Chinese style.

Battered baby corn deep-fried and simmered in a rich, savory Manchurian gravy, typically includes onions, ginger, garlic, and a blend of Indian spices.

Deep-fried mushrooms stir-fried with onions, capsicum, and green chilies in a tangy Indo-Chinese sauce.

Paneer and potato dumplings, typically includes nuts and dried fruits, simmered in a creamy tomato and cashew gravy.

Spicy and creamy paneer (cheese) curry made with a blend of aromatic spices.

Paneer cubes stir-fried with bell peppers and onions, simmered in a tangy and slightly sweet chili sauce.

Creamy Tomato Gravy with Soft Paneer Cubes, Seasoned with Fresh Herbs and Spices

Tender cubes of marinated paneer (cheese) in a rich and flavorful Indian curry sauce.

Boneless chicken marinated in a unique blend of spices, dry cooked with a hint of roasted cashews.

Boneless chicken marinated in a special blend of spices and herbs, typically includes chef's unique masala, cooked to bring out rich flavors.

Tender chicken pieces cooked with a blend of Chettinad spices, typically includes coconut, curry leaves, and a variety of ground spices for an authentic taste.

Chicken marinated in a blend of black pepper and Chettinad spices, dry cooked with curry leaves and spices.

Boneless chicken marinated in a blend of chettinad spices and black pepper, cooked to create a masala-rich gravy.

Tender chicken cooked in a rich, spiced tomato-based sauce with cashews, dried red chilies, and fresh curry leaves.

Tender chicken cooked in a creamy tomato sauce with aromatic spices.

Boneless chicken marinated and cooked in a tandoor, simmered in a creamy tomato sauce with hints of butter and spices.

Deep-fried chicken sauteed with bell peppers, green chilies, and onions in a soy-ginger flavor.

Boneless chicken deep-fried and tossed with onions, capsicum, and special chilli gravy.

Tantalizing chicken coated in a sweet, spicy, and tangy sauce sauce, and infused with aromatic Indian spices.

Country chicken cooked in a robust masala gravy, typically includes a blend of traditional spices and herbs.

Country chicken, typically marinated in traditional Indian spices, fried to achieve a dry texture, and garnished with local herbs.

Golden pomfret fish, marinated in traditional Indian spices, and fried on a thava (flat pan) until golden and crisp.

Half portion of chicken, marinated in a blend of spices and deep-fried, typically includes a crispy outer layer.

Bone-in chicken pieces, marinated with traditional Indian spices, then deep-fried to achieve a golden and crisp exterior.

Spicy, marinated boneless chicken, fried to perfection

Chicken wings, frenched and marinated with Indian spices, then coated in batter and deep-fried.

Boneless fish marinated in a blend of spices and yogurt, deep-fried until golden and garnished with onion and lemon wedges.

Crispy fried anchovies garnished with shredded cabbage, carrot slices, and lime wedges.

Prawns marinated in a blend of spices and yogurt, deep-fried and typically includes curry leaves and mustard seeds.

Half chicken marinated in yogurt and spices, then roasted in a tandoor oven for a smoky finish.

Whole chicken marinated in yogurt and a blend of traditional spices, then roasted in a tandoor.

Cottage cheese cubes tossed with bell peppers, onions, and a blend of spices in a tangy and slightly spicy sauce.

Baby corn stir-fried with onions and bell peppers, seasoned with black pepper and Indian spices.

Sliced onions coated in a seasoned chickpea flour batter and deep-fried.

Batter fried mushrooms tossed in curry leaves and 65 sauce.

Spicy Indian cottage cheese in a spicy sauce, deep-fried to perfection

Sautéed mushrooms tossed with bell peppers and onions in a spicy chili sauce.

Cauliflower florets are battered and deep-fried, then tossed with a mix of soy sauce, chili, garlic, and other spices in this Indo-Chinese dish.

Jumbo lump crab simmered in a tangy-creamy tomato and fenugreek sauce.

Shrimp marinated in a blend of Indian spices, then fried to achieve a crispy texture.

Prawns simmered with onions, tomatoes, capsicum, and a blend of traditional Indian spices, typically garnished with fresh coriander.

Rich broth with tender mutton bones, infused with aromatic spices and herbs.

Country chicken pieces simmered in a tamarind-based broth with tomatoes and traditional South Indian spices like black pepper and cumin.

Shredded chicken and corn kernels simmered in a savory broth, typically seasoned with a hint of fresh herbs.

Soup made with creamy sweet corn and finely chopped mixed vegetables, typically includes a hint of fresh crushed pepper for seasoning.

Rich tomato soup with tender chunks of tomato, subtly spiced and garnished with fresh herbs.

Steamed rice noodles typically seasoned with a blend of Indian spices.

Shredded idiyappam stir-fried with assorted vegetables, onions, ginger, garlic, curry leaves, and Indian spices.

Idiyappam mixed with scrambled eggs, onions, chilies, and spices, creating a flavorful South Indian dish.

Minced idiyappam stir-fried with chicken, onions, chilies, and a blend of Indian spices.

A thick and soft rice and lentil crepe, often enjoyed for its spongy texture.

A thin, crispy crepe made from fermented rice and lentil batter, served with coconut chutney, green chutney, tomato chutney, and sambar.

Thin and crispy crepe made from fermented rice and lentil batter, topped with finely chopped onions.

Crepe filled with seasoned, fluffy eggs - a delightful twist on a traditional dosa.

Crisp, savory crepe filled with spiced potatoes and onions. A South Indian delicacy.

Spicy South-Indian crepe with our Mysore hot sauce and potatoes.

Rice and lentil crepe filled with seasoned cauliflower masala, typically accompanied by sambar and chutneys.

A popular South-Indian speciality- crispy Indian crepe stuffed with spiced paneer (cheese)

Large, thin, and crispy crepe made from rice and lentils, typically served without fillings.

Thin, crispy crepe made from fermented rice and lentil batter, evenly coated with ghee (clarified butter).

Thin, crispy rice and lentil crepe, generously dusted with a spicy and aromatic lentil powder mix, typically includes ground dry spices and lentils.

Crispy rice and lentil crepe generously topped with a spicy podi mix and rich ghee.

Thin and crispy crepe made from semolina and rice flour, typically includes hints of cumin and coriander.

Semolina and rice flour crepe, delicately crisp, topped with a generous sprinkle of onions.

Crispy semolina crepe generously topped with onions, filled with a savory potato masala.

Uthappam is a thick Indian pancake made from a batter of rice and lentils.

A thick pancake made from fermented rice and lentil batter, generously topped with eggs, onions, and tomatoes, seasoned with traditional spices.

Thick lentil and rice pancake traditionally topped with a generous amount of chopped onions and chilies.

South Indian pancake made from fermented rice and lentil batter, typically includes tomatoes and bell peppers.

Fermented rice and lentil crepe traditionally filled with a spiced ground chicken mixture.

Fermented rice and lentil crepe filled with spiced ground mutton, cooked with aromatic spices.

Thin lentil crepe filled with spicy minced mutton, typically includes onions, tomatoes, and a blend of aromatic spices.

Paneer fried rice combines stir-fried paneer cubes with basmati rice, capsicum, and onions, typically seasoned with Indian spices and soy sauce.

Basmati rice stir-fried with mushrooms, typically includes capsicum and onions, seasoned with soy sauce and black pepper.

Savory fried rice with scrambled eggs and fresh vegetables.

Tender chicken pieces stir-fried with rice, vegetables, and aromatic spices.

Basmati rice stir-fried with prawns, typically includes eggs and mixed vegetables, seasoned with soy sauce and spices.

Shredded mutton fried with basmati rice, typically includes green beans, peas, and a mix of select spices.

Stir-fried noodles combined with an assortment of vegetables like bell peppers, carrots, and onions, flavored with soy sauce and traditional spices.

Stir-fried noodles with paneer, typically includes vegetables and a blend of spices, cooked in a traditional Indo-Chinese style.

Boiled noodles tossed with mushrooms, soy sauce, chow mein masala, and a mix of vegetables, garnished with cilantro and tomato.

Egg noodles stir-fried with a medley of vegetables, typically seasoned with soy sauce and spices, offering a balanced mix of textures and flavors.

Stir-fried noodles with chicken, mixed vegetables, and eggs, seasoned with traditional Indian spices and sauces.

Stir-fried noodles with prawns, typically includes a mix of vegetables and eggs, seasoned with a blend of spices and sauces for a balanced taste.

Shredded mutton stir-fried with an assortment of vegetables, mixed with noodles and seasoned with Indo-Chinese sauces.

Basmati rice sautéed in ghee with whole spices, typically includes onions and cashews for a fragrant and rich dish.

Aromatic basmati rice infused with cumin seeds and spices, served steaming hot.

Basmati rice and green peas cooked together with a blend of mild Indian spices, typically includes whole spices and herbs.

Tender goat marinated and fried with a blend of spices, onions, and curry leaves, typically includes a dry mix of aromatic Indian seasonings.

Goat meat simmered in a spicy curry sauce, typically includes black pepper, onions, and tomatoes, infused with traditional Indian spices.

Tender mutton pieces cooked in a distinct Chettinad masala, typically including freshly ground spices and a hint of black pepper.

Tender boneless goat cubes, pan-fried with onions, curry leaves, and a blend of Chettinad spices.

Classic, refreshing carbonated beverage.

Traditional Indian drink with mango and yogurt.

Crisp, Refreshing Lemon-Lime Carbonated Drink

Creamy Vanilla Shake, Blended to Perfection with Rich Ice Cream

Creamy Strawberry Milkshake- the perfect fruity indulgence

A refreshing drink crafted with nannari root syrup and lemon juice, highlighting the aromatic essence of nannari root.

Traditional Indian ice cream, malai flavor, served in an earthen pot, typically includes condensed milk and cardamom.

Cottage cheese dumplings soaked in sweetened, thickened milk, delicately flavored with cardamom and saffron.

Soft, deep-fried dumplings made from milk solids and flour, soaked in a sweet syrup flavored with cardamom and rose water.

Semolina cooked with ghee, sweetened with sugar, and typically includes nuts and raisins, flavored with saffron and cardamom.