Annam South Indian Restaurant Menu

Soft rice cakes soaked in a tangy lentil soup, garnished with fresh cilantro.

Soft rice cake topped with ghee and spicy lentil powder, served with chutney and sambar.

Small cubes of rice cakes seasoned with spices.

Soft mini idlies soaked in rich, flavorful mutton curry with tender mutton pieces and aromatic spices.

Lentil doughnuts garnished with fresh cilantro, served with lentil-based sauce and green chutney.

Lentil doughnuts soaked in a spicy lentil soup, topped with chopped onions.

Crispy lentil fritters soaked in tangy and spicy tamarind broth with a hint of pepper and cumin.

Creamy rice and lentil mixture garnished with roasted cashews, black pepper, and curry leaves.

Savory semolina dish with mixed vegetables, garnished with mustard seeds and a dried red chili.

Fluffy, golden-brown poori served with a mildly spiced potato masala featuring soft potato chunks and garnished with fresh herbs.

A crisp, golden-brown crepe made from fermented rice and lentil batter, served with coconut chutney, tomato chutney, and sambar.

Crisp, golden South Indian crepe made from fermented rice and lentil batter.

Crispy rice and lentil crepe roasted with clarified butter.

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

Rice and lentil crepe coated with a special spicy powder and filled with spiced mashed potatoes.

Crispy crepe spread with mint and cilantro chutney, filled with a savory mix of onions, tomatoes, and potato masala.

Thin rice and lentil crepe filled with spiced potato masala and coriander paste, inspired by Madurai's traditional flavors.

Thin rice and lentil crepe filled with diced onions.

Savory crepe made from fermented rice and lentils, typically thicker than regular dosas.

Soft, spongy crepes made from fermented rice and lentil batter. Typically served with chutneys and sambar.

A thin rice and lentil crepe typically filled with spiced chicken curry.

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

Thin rice and lentil crepe typically filled with spiced mutton curry.

Thin rice and lentil crepe typically filled with spiced cauliflower.

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

Crepe made with fermented rice and lentil batter, typically topped with cooked mushrooms.

A thick, savory Indian pancake made from fermented rice and lentil batter.

Thick rice and lentil pancake topped with onions and coriander.

Rice and lentil pancake topped with a blend of ground spices.

Rice lentil pancake topped with chopped tomatoes and green chilies.

Thick rice and lentil pancake topped with onion, tomato, carrot, bell pepper, and cilantro.

Fluffy, deep-fried bread served with a spicy chickpea curry, garnished with green chilies and tomato wedges. Comes with a side of chopped onions and lemon wedge.

Doughnut-shaped lentil vadas soaked in creamy yogurt, typically garnished with chutneys and spice powder.

Steamed rice and lentil cakes served with a savory lentil donut curry.

Steamed rice and lentil cakes typically served with a spiced chicken curry.

Steamed rice and lentil cakes served with tender mutton cooked in aromatic Indian spices.

Rice and lentil crepe typically served with chicken curry or chops.

Thin rice and lentil crepe served with spiced mutton curry.

Soft steamed rice cakes paired with a rich, spiced lentil and vegetable curry.

Soft, fluffy dosas paired with savory lentil stew, garnished with fresh herbs and vegetables.

Flaky, layered flatbread made from dough, perfect for pairing with curries or gravies.

Fried lentil dumplings served in a flavorful broth, typically including spices and herbs.

A savory South Indian dish made with roasted vermicelli, typically including vegetables and spices.

Cracked wheat typically cooked with diced vegetables, ginger, and spices.

A soft, slightly sweet deep-fried bread typically made with flour, yogurt, and ripe bananas.

Crispy fermented rice crepe filled with a seasoned egg mixture, served with coconut, tomato, and peanut chutneys.

Crispy, golden-brown crepes made with fermented rice batter, served with coconut chutney.

Crispy thin rice crepe topped with spiced potato filling, garnished with grated carrot and fresh coriander. Served with coconut chutney and tomato chutney.

Rice and lentil crepe typically topped with potato curry and butter, inspired by the flavors of Davangere.

Layered flatbread made from wheat flour, served with a rich, spiced curry sauce.

1pc Tattu Idli\n1pc Medu Vada

1pc Tattu Idli\n1pc Medu Vada\n8oz Pongal

1pc Mini Masala Dosa\n1pc Tattu Idli\n1pc Medu Vada\n

Made with long-grain basmati rice, typically includes marinated chicken and aromatic spices, creating a flavorful and fragrant dish from the Vaniyambadi region.

Basmati rice cooked with marinated chicken, fresh herbs, and aromatic spices, layered and slow-cooked in traditional dum style.

Tender mutton pieces cooked in a mild, aromatic gravy, layered with fragrant basmati rice, and infused with traditional Kongu spices.

Kushka non-veg biryani: Typically includes long-grained basmati rice cooked with a blend of aromatic spices and herbs, layered with tender meat pieces, creating a flavorful and fragrant biryani.

Basmati rice layered with chicken cooked in a thick, spiced gravy, typically including fragrant spices and herbs.

Ghee rice

Fragrant Aromaric rice mixed with tender mutton pieces, garnished with fresh mint leaves.

Bone-in mutton pieces typically cooked with a rich, spicy gravy and layered with aromatic basmati rice.

Basmati rice cooked with chicken, typically flavored with aromatic spices, mint, and coriander, prepared in the traditional donne style.

Marinated mutton cooked with basmati rice and aromatic spices, typically served in a traditional donne (leaf container) for enhanced flavor.

Fragrant basmati rice with zesty lemon

Rice cooked with fresh tomatoes, tempered with mustard seeds, curry leaves, and a blend of Indian spices.

Rice cooked with lentils, tamarind, mixed vegetables, and aromatic spices.

A traditional South Indian dish made with rice and lentils, typically seasoned with spices and garnished with fresh herbs.

Creamy yogurt mixed with rice, garnished with mustard seeds, curry leaves, and a whole dried red chili.

Soft ragi balls paired with chicken simmered in a rich blend of onions, tomatoes, garlic, ginger, and traditional Indian spices.

Soft ragi dumplings served with mutton cooked in a rich onion and tomato-based gravy, typically seasoned with aromatic Indian spices.

Spicy chicken curry cooked with yogurt and aromatic spices

A traditional Tamil Nadu dish featuring tender chicken pieces simmered in a thin, spicy curry made with ground spices, coconut, onion, and tomato.

Chicken sautéed with black pepper, curry leaves, and special spices, offering a distinct flavor from the Karaikudi region.

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

Egg

Broken egg

Tender mutton pieces cooked in a spicy Chettinad-style curry with freshly ground coconut and aromatic spices.

Meatballs cooked in a traditional Kongu style curry, typically including a blend of fresh spices and aromatic herbs.

Fish curry typically made with tamarind and home ground spices, cooked in a traditional clay pot.

Anchovy fish cooked in a spicy tamarind-based gravy with onions and tomatoes.

Shrimp cooked in a traditional Indian curry sauce with onions, tomatoes, ginger, garlic, and aromatic spices.

Deep-fried spiced lentil patties typically made with chana dal, onions, and aromatic spices.

Deep-fried patties made from ground lentils and spinach, typically seasoned with spices and herbs.

Mashed potato balls seasoned with spices, dipped in chickpea batter, and deep-fried.

Deep-fried cauliflower fritters typically made with gram flour (besan), spices, and herbs.

Deep-fried corn kernels typically tossed with Indian spices.

Roasted potato slices seasoned with aromatic Indian spices, typically including cumin and coriander, and garnished with fresh curry leaves.

Taro root typically seasoned with south Indian spices and deep-fried until crispy.

Paneer cubes are deep-fried and tossed with onions, bell peppers, and a spicy chili sauce.

Mixed vegetable orbs nestled in a savory, tangy Manchurian sauce.

Mushrooms fried with fresh black pepper, red chili, cashews, and South Indian spices.

Crispy Cauliflower Florets in Spicy Manchurian Sauce

Cottage cheese cubes tossed in a South Indian sauce made with clarified butter, onions, curry leaves, and pepper.

Cauliflower florets marinated in spices, deep fried, and tossed with curry leaves and special 65 sauce.

Chicken pieces typically marinated with spices and sautéed with onions, green chilies, and curry leaves.

Marinated chicken pieces typically cooked with fresh coriander, garlic, and spices, offering a fragrant and savory starter.

Spicy, marinated boneless chicken, fried to perfection

Deep-fried boneless chicken marinated with ginger, garlic, and southern spices, tossed with curry leaves and green chilies.

Deep-fried boneless chicken sautéed with onions, bell peppers, garlic, green chilies, and soy sauce.

Marinated chicken wings, shaped into lollipops, coated in spices, and deep-fried.

Flaked fish stir-fried with onions, green chilies, and curry leaves, typically seasoned with turmeric and other Indian spices.

Marinated chicken pieces, typically spiced with ginger, garlic, and a blend of Indian spices, cooked in a clay oven.

Boneless chicken fried with fresh black pepper, red chili, cashews, and authentic South Indian spices.

Chicken marinated in robust Mangalorean spices, roasted with rich ghee, onions, and curry leaves.

Garlic Chicken Kebab: Chicken marinated with garlic and aromatic spices, skewered, and grilled in a tandoor.

Omelette: Beaten eggs with onions, green chillies, curry leaves, and crushed pepper, cooked on a hot pan.

Lightly fried eggs, typically seasoned with spices and herbs.

Scrambled eggs mixed with onions, green chillies, and traditional Indian spices.

Tender chicken pieces marinated and deep-fried, garnished with fresh cilantro.

Freshly Baked Traditional Indian Flatbread, Soft Center with Crispy Edges

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

Fluffy, Butter-Infused Traditional Indian Bread

Light and airy deep-fried bread, golden and puffed, served in a set of three.

Flaky, layered flatbread made from wheat flour, served as two pieces.

Typically includes rice, chicken curry, a second non-vegetarian curry, naan or roti, raita, salad, and dessert.

You will get: \nVeg Biryani, ghee rice, paneer butter masala, and Cauliflower 65, sweet

You will get :\nChicken biryani, thalappakatti mutton biryani, chicken 65, and fish fry, sweet

You will get:\n1) 1 Ragi Mudde or 2poori or 2chapathi\n2) chicken. Curry\n3) chicken Donne Biryani\n4) Raita\n5) white Rice\n6) Rasam\n7) Curd\n8) 1 Sweeet \n9) Soup\n10) Whole Egg\n11) Salad\n12) Salt\n13) Pickel\n

You Will get:\n1) 1Ragi Mudde or 2poori or 2 chapathi\n2) Mutyon Curry\n3) Mutton Donne Biryani\n4) Raita\n5) Whole Egg\n6) White Rice\n7) Rasam\n8) Curd\n9) Salt\n10) Pickel\n11) Salad\n12) 1 Sweet\n13) Soup

With Traditional sides

Bisibelabath, bagalabath, special rice, poriyal, papad, and a sweet.

Veg, double egg, chicken, and shrimp

Veg, double egg, chicken, and shrimp

Traditional Indian dessert made with vermicelli, milk, sugar, and enriched with nuts and cardamom.

Dumpling made from rice flour, typically filled with grated coconut and jaggery.

Tender coconut water, milk, and coconut flesh create this traditional Indian rice pudding.

Grated carrots slow-cooked in milk, sugar, and ghee, typically garnished with cashews, almonds, and raisins.

A traditional dessert made with bread, ghee, sugar, nuts, and cardamom.

Steamed rice flour dumplings in sweetened milk, typically flavored with cardamom and garnished with grated coconut.

Deep-fried triangular pastry filled with spiced potatoes and green peas.

Chili

Typically includes boiled chickpeas sautéed with mustard seeds, curry leaves, grated coconut, and mild spices.

Mushroom

Plantain

Comes with: \n1) Onion Samosa 1pc\n2) Plantain Bajji 1pc\n3) Masala Vada 1pc\n4) Onion Bajji 1pc\n5) Merchi Bajji 1pc

A tangy soup with black pepper, tomatoes, tamarind, and fresh cilantro, seasoned with mustard seeds and curry leaves.

Tangy tamarind-based curry with pearl onions, black pepper, and aromatic spices.

Lentil dumplings simmered in a rich, spiced tomato and coconut gravy, garnished with fresh cilantro.

Tender eggplants cooked in a rich, spiced tamarind and coconut gravy.

A tangy yogurt-based curry with ash gourd, tempered with mustard seeds, curry leaves, and dried red chili.

Tender mushrooms simmered in a rich, spiced coconut curry, garnished with fresh cilantro.

Cubes of paneer in a rich, creamy tomato-based sauce with aromatic spices and garnished with fresh cilantro.

Chunks of marinated paneer in a rich, creamy tomato-based sauce, garnished with fresh cilantro and a drizzle of yogurt.

Creamy tomato-based curry with tender vegetable dumplings, garnished with fresh cilantro and a touch of cream.

Chickpea and lentil curry with tomatoes, onions, and spices, garnished with fresh mint leaves.

Mixed vegetables simmered in a rich, creamy coconut-based sauce with aromatic spices.

Idiyappam served with vegetable kuruma, a South Indian dish featuring steamed rice noodles paired with a mixed vegetable curry cooked in a coconut-based sauce.

Soft string hoppers paired with a creamy chicken kuruma, featuring a blend of spices and coconut-based gravy.

Typically includes a batter of rice and lentils, kara paniyaram are deep-fried dumplings known as paddu, often seasoned with spices and herbs.

Pancake made with fermented rice batter and coconut milk, typically served with coconut milk.

Delicate rice noodles paired with tender mutton curry, garnished with fresh herbs.

Traditional Indian sweet pudding made with vermicelli, milk, and sugar, typically enriched with nuts and flavored with cardamom.

Dumpling made from rice flour, typically filled with grated coconut and jaggery.

Tender coconut water, milk, and tender coconut flesh blended into a creamy rice pudding.

Grated carrots slow-cooked with milk, sugar, and ghee, typically garnished with nuts and raisins.

Made with fresh bread, ghee, sugar, nuts, and cardamom.

Rice dumplings simmered in sweetened coconut milk, typically infused with cardamom and garnished with nuts.

Creamy rice pudding infused with aromatic saffron strands.

Rich black rice halwa made with black rice, garnished with cashews.

Triangular pastry filled with spiced potatoes and green peas, deep-fried until crispy.

Chili

Steamed yellow peas typically mixed with grated coconut, mustard seeds, and curry leaves.

Mushroom

Plantain

Deep-fried lentil fritters typically served with chutneys and spices.

A South Indian classic made by mixing frothed and boiled milk with a strong coffee decoction, often enhanced with chicory for a rich, aromatic experience.

A revitalizing drink made by blending tea leaves with milk and a boost powder, typically enjoyed for its rich, malty flavor.

Boiled milk mixed with Boost powder, providing a quick energy boost.

A chocolate malt drink typically made with cocoa, malt extract, and milk, offering a rich and satisfying beverage experience.

Traditional Indian drink made with milk, ground almonds, cardamom, and saffron.

Traditional drink made from nannari root syrup and lemon juice.

Refreshing, chilled milk infused with delicate rose syrup.

Traditional Indian drink with mango and yogurt.

A refreshing drink typically made with lemon, chia seeds, ginger, and green chili.

Clear, refreshing bottled water.

Sapodilla fruit blended with milk and sugar, creating a creamy and sweet drink.

Indian milk beverage made with ground almonds, cardamom, and saffron.

Refreshing drink with tender palm fruit, lime, and sweetened water.

Crispy puris topped with yogurt, sev, chopped tomatoes, and fresh cilantro.

Spiced potato fritters in soft buns with chutneys, garnished with a green chili and fresh cilantro.

Crispy samosas topped with chickpeas, yogurt, tamarind chutney, sev, chopped onions, and fresh cilantro.

Crispy samosas topped with chickpeas, yogurt, tamarind chutney, diced tomatoes, onions, sev, and fresh cilantro.

Crispy puris topped with spicy peas curry, diced onions, tomatoes, sev, and fresh cilantro.

Soft buns filled with a spiced potato mixture, topped with sev, pomegranate seeds, and peanuts. (2 pieces)

Soft bread rolls topped with spices, served with a thick, spiced vegetable curry garnished with fresh cilantro, chopped onions, and a wedge of lime.

Crispy potato patties topped with chickpeas, yogurt, tamarind chutney, mint chutney, diced onions, sev, and fresh cilantro.

Puffed rice mixed with potatoes, onions, tomatoes, sev, and tangy chutneys, garnished with fresh coriander.

Crispy puris topped with diced potatoes, onions, tomatoes, and a variety of chutneys, garnished with sev (thin gram flour noodles) and chaat masala.

Crispy wafers topped with potatoes, chickpeas, yogurt, and tangy tamarind chutney.