Chakra Menu

Basmati rice cooked with bone-in chicken, onions tomatoes, yogurt, herbs, and blended spices.

Two pieces of Kerala parotta, a multi-layered flatbread, made from white flour and cooked on a griddle to achieve a soft yet flaky texture.

Steamed rice and lentil cakes, typically served with a side of sambar and chutney.

Curry of your choice(8oz) | Rice | Naan/Parotta/Chapathi

Basmati rice tossed and cooked with chicken and mix vegetables.

Crispy fried dumplings stuffed with potatoes and vegetables.

Chicken cooked with mild spicy butter gravy made of onions, tomatoes, cashews, cream, and mix spices.

Paneer cooked with creamy butter gravy made of onions, tomatoes, cashews, and blended spices.

A ghee dosa is a thin, crispy crepe made from fermented rice and lentil batter, generously topped with clarified butter.

A thin, crispy fermented rice and lentil crepe filled with spiced potato masala, accompanied by coconut chutney and tangy tomato chutney.

Kara podi dosa is a crispy, fermented rice and lentil crepe, generously seasoned with a spicy lentil powder mix for a savory kick.

A South Indian style crepe made from fermented rice and lentil batter, typically includes a filling of basil and spinach.

A fermented rice and lentil crepe filled with a savory mix of spiced potatoes and onions, typically includes a generous layer of melted cheese.

Set dosa, a soft and spongy crepe, is typically made from a fermented batter of rice and lentils, often served with chutney and sambar.

Thin crepe made with fermented rice and lentil batter, spread with tangy gongura (sorrel leaves) paste.

Crispy and thin crepe made from semolina and rice flour, typically includes a hint of spice for flavor.

A thick, savory pancake made from fermented rice and lentil batter, typically topped with finely chopped onions.

Egg uthappam is a thick pancake made from a fermented batter of rice and lentils, typically topped with a lightly seasoned egg.

A fermented rice and lentil crepe filled with a traditional chicken curry, typically including a mix of tender chicken pieces and aromatic spices.

Steamed rice and lentil cakes, typically served with a side of sambar and chutney.

Two pieces of vada, consisting of urad dal batter deep-fried to achieve a crispy texture, traditionally served in South Indian breakfast cuisine.

Ghee pongal is a South Indian breakfast dish made with rice and lentils, typically seasoned with cumin, black pepper, and curry leaves, and enriched with ghee. Cashews are often added for texture.

Two pcs Idly dipped in sambar, served with chutney.

Savory lentil doughnuts, deep-fried and soaked in a spiced lentil stew, typically includes a blend of vegetables and spices.

Tawa baked bread made of rice and coconut batter.

Curry of your choice(8oz) | Rice | Naan/Parotta/Chapathi

Tender goat tossed with onions, tomatoes, herbs, and blended spices.

A traditional Tamilnadu-based curry cooked with goat and blended spices.

Tender goat with onions, tomatoes, coconut milk, and blended spices.

Medium spiced shrimp curry cooked with onions, tomatoes, coconut milk, and blended spices.

Mix vegetables cooked with coconut and spices.

Fried paneer cooked with blended spinach and spices.

Indian okra cooked with spicy onion tomato sauce.

Black chickpeas cooked with coconut and blended spices.

Paneer cooked with creamy butter gravy made of onions, tomatoes, cashews, and blended spices.

Paneer cooked with mild spicy butter gravy made of onions, tomatoes, cashews, bell peppers, and blended spices.

Paneer cooked with wadi masala and bell peppers.

A harmonious blend of mixed vegetables and lentils, simmered in a tamarind-infused broth, typically seasoned with traditional South Indian spices.

Very thin and softly baked rice hoppers.

Beaten egg cooked with onions and spices.

Battered fried chicken tossed with onions and spicy sauce.

Crispy fried paneer cubes with a side of fresh salad and green chutney.

Infused with the essence of roses, this creamy milk beverage is subtly sweet and aromatic, topped with a delicate flower garnish.

Spicy and aromatic tea blend with traditional Indian spices, perfect for a soothing and flavorful experience.

A sweet and tangy yogurt drink blended with strawberries.

A sweet yogurt drink blended with delicious mango.

Chennai-style coffee served with frothing milk.

Basmati rice cooked with bone-in chicken, onions, tomatoes, yogurt, herbs and blended spices.

Basmati rice cooked with a mix of vegetables, typically includes carrots, peas, potatoes, and beans, seasoned with aromatic herbs and spices. Serves a family.

Mix vegetables cooked with basmati rice, yogurt, and spices.

Basmati rice cooked with bone-in chicken, onions tomatoes, yogurt, herbs, and blended spices.

Seeraga samba rice cooked with tender goat, onions, tomatoes, herbs, coconut milk, and blended spices.

Fluffy, freshly made flatbread, perfect as a versatile accompaniment or standalone snack.

Two pieces of Kerala parotta, a multi-layered flatbread, made from white flour and cooked on a griddle to achieve a soft yet flaky texture.

Chapathi, also known as Roti, is an unleavened flatbread made from whole wheat flour, traditionally cooked on a griddle to a soft texture.

Chicken cooked with spinach sauce and blended spices.

Spicy Chicken curry cooked with onions, tomatoes, coriander, and red chilies.

Chicken cooked with kadai masala and blended spices.

A tangy chicken curry cooked with potatoes.

Chicken cooked with mild spicy butter gravy made of onions, tomatoes, cashews, cream, and mix spices.

Chicken cooked with mild spicy butter gravy made of onions, tomatoes, cashews, bell peppers, and mix spices.

A traditional Tamilnadu-based curry cooked with chicken and blended spices.

A spicy curry made of onions, tomatoes, blended and hard-boiled eggs.

Chicken sukka typically includes tender pieces of chicken cooked with a blend of aromatic spices, grated coconut, and curry leaves, creating a semi-dry texture.

Made with grated carrots, milk, dried nuts, and it has a light fudgy texture.

Fruit kesari is a sweet dish made with semolina, mixed fruits, and typically includes ghee, sugar, and nuts, flavored with a hint of saffron.

Fried Cauliflower tossed with chili sauce.

Basmati rice tossed and cooked with mix vegetables.

Battered chicken tossed with spicy sauce.

Fried chicken tossed with Manchurian sauce.

Marinated with spices and deep-fried chicken.

Basmati rice tossed and cooked with chicken and mix vegetables.

Homemade yogurt blended with cucumbers, carrots, and a hint of spices, garnished with fresh herbs.

This 8oz serving of yogurt is a simple, unflavored fermented milk product, offering a creamy texture.

Three pieces of papadam, typically thin and crisp lentil flour wafers, lightly seasoned and served as a complement to Indian meals.

Chicken leg quarters marinated in yogurt and spices, cooked in tandoor, and served over a bed of bell peppers and onions.

Paneer marinated in yogurt, turmeric, and spices, cooked in tandoor, and served over a bed of bell peppers and onions.