Nellai Banana Leaf Menu

House special tomato soup.

Goat leg cooked spices and curry leaves.

Chicken meat with bone-in cooked with spice, black pepper and curry leaves.

Savory lentil donuts, typically flavored with curry leaves and spices, served as a popular South Indian appetizer.

Sambar vada consists of lentil doughnuts, deep-fried and then soaked in a savory lentil stew, garnished with fresh herbs.

Lentil doughnuts soaked in rasam.

Spiced potato filling encased in a gram flour batter, deep-fried to create soft dumplings.

Sliced plantain soaked in house special batter and deep-fried.

Jalapeno peppers/hawaiian wax peppers slit and marinated in house batter and deep fried.

Sliced onions are mixed with chickpea flour and mild spices, then deep-fried.

Garbanzo beans cooked and tossed with coconut, mango.

Rice batter balls roll cooked with mustard, chilies.

Cauliflower marinated in house special batter and deep fried with nellai special salsa.

Cauliflower florets tossed in tangy sauce, onions, and peppers.

Paneer cubes sautéed with onions and bell peppers, tossed in a tangy and spicy sauce.

Paneer cubes sautéed with freshly ground black pepper and spices, typically includes onions and curry leaves.

Parotta pieces tossed with onions, bell peppers, and spices in a traditional South Indian sauce mix.

Scrambled egg with onion, green chilies and drizzled with spice powder.

Beaten eggs mixed with onions, tomatoes, green chilies, and a blend of spices, cooked to create a flavorful masala omelet.

Country chicken stir-fried with traditional South Indian spices, often featuring curry leaves and a hint of tang from tomatoes.

Tender chicken pieces stir-fried with green bell peppers and onions, coated in a spicy chili sauce.

Bone-in chicken tossed in spices and peppers.

Chicken wings marinated in spicy sauce, deep fried with nellai special salsa.

Chicken wings fried and tossed in a special sauce, traditionally prepared with a mix of Chinese spices.

Boneless chicken tossed in curry leaf paste and spicy

Boneless chicken tossed in red chilies paste and tossed with with red chilies and spices

Boneless chicken prepared with Pallipalayam style, typically includes a mix of spices, red chilies, and coconut slices.

Crispy, marinated chicken pieces deep-fried to golden perfection, garnished with fresh red onion slices and a wedge of lime.

Shrimp marinated in house special batter and deep-fried with nellai special salsa.

Fish chunks marinated in house special batter and deep fried with nellai special salsa.

Shrimp sautéed with black pepper and curry leaves, offering a blend of spicy and aromatic flavors.

Regular

Regular

Vavval (pomfret) fish marinated in traditional spices, pan-fried to achieve a crisp exterior while preserving the moist interior, typically includes curry leaves and turmeric.

Bone-in goat meat well cooked with aromatic spices.

Chettinad special kara kuzhambu cooked with spices and garlic.

Lentil balls cooked in a tangy tamarind-based sauce, typically includes a blend of South Indian spices.

Eggplants stuffed with a mix of roasted spices, typically cooked in a tamarind-based sauce.

Chef’s choice of vegetables cooked in onion, tomato and spicy paste.

Chopped spinach cooked in indian cottage cheese

Indian cottage cheese with cashew fried dumpling cooked in onion tomato paste.

Indian cottage cheese cooked in onion tomato paste.

Regular

Regular

Mixed vegetables sautéed with onions, bell peppers, and tomatoes, cooked in a traditional kadai masala.

Cubes of paneer cooked with bell peppers and onions in a tangy and spicy tomato-based sauce, seasoned with traditional kadai spices.

Regular

Regular

Mixed vegetables and paneer simmered in a creamy sauce, typically includes nuts and mild spices.

Regular

Steamed, white long grain basmati rice.

Bone in chicken cooked with coconut based gravy.

Bone-in goat meat cooked with a freshly ground spice mix, typically includes coconut, creating a traditional Nellai-style curry.

Bone-in chicken meat cooked with chettinad spices and curry leaves.

Bone in chicken meat cooked with chettinad spices and curry leaves.

Hand-pressed sushi rice topped with a slice of chicken, typically simmered in a rich curry sauce with onions, tomatoes, and traditional spices.

Regular

Regular

Regular

Boneless chicken cooked with chopped spinach, onion, tomato spices.

Anchovies simmered in a traditional South Indian tamarind-based curry, typically includes spices and herbs unique to the region.

Regular

Fish traditionally prepared in a Nellai-style gravy, typically including a blend of spices and tamarind.

Shrimp cooked in spicy chettinad gravy.

Tilapia fish cooked in spicy chettinad and malabar tamarind gravy.

Regular

Boneless chicken marinated with a blend of pickling spices, typically cooked in a tangy and spicy sauce.

Goat meat cooked with onions, garlic, tomatoes, fresh chili peppers, and flavored with a blend of pickled spices.

Chicken cooked with tangy gongura (sorrel) leaves and a blend of spices, following a traditional Andhra recipe.

Bone-in goat cooked with gongura leaves, typically includes a unique blend of spices.

Rice served as an additional component to complement the main dish.

Boiled eggs and basmati rice cooked with onions, tomatoes, and a blend of traditional spices.

Tender chicken pieces cooked with fragrant basmati rice, garnished with boiled egg, crispy fried onions, and fresh mint leaves. Served with a side of raita and curry.

Tender chicken pieces mixed with spiced basmati rice, garnished with sliced red onions and herbs.

Basmati rice and shrimp cooked with a special blend of spices, typically includes nuts and a hint of saffron.

Basmati rice and fish, typically seasoned with a blend of herbs and spices, inspired by the traditional Chicken 65 preparation.

Basmati rice cooked with nattu kozhi (country chicken) typically includes herbs, spices, and a hint of fried flavors.

Jeeraga samba rice, traditionally cooked with tender mutton pieces and a blend of spices, typically includes ghee for a rich flavor.

NEWLY Added - Hyderabadi style Chicken Dum Biryani!

Half chicken marinated in spice mix and cooked to juicy perfection in tandoori oven.

Full chicken marinated in spice mix and cooked to juicy perfection in tandoori oven.

Salmon filet marinated in spices and cooked in tandoori oven.

Skewered meat marinated in a tangy pickling spice mix, typically includes garlic, ginger, and a blend of achari masala, cooked in a tandoor oven.

Jumbo shrimp marinated in cashew paste, spices and cooked to perfection in tandoori oven.

Succulent chicken pieces marinated in saffron and cream, grilled to perfection, served with fresh tomato slices, lettuce, and a lime wedge.

One full pompano marinated in chettinad spices and cooked to perfection in tandoori oven.

Regular

Regular

Regular

Regular

Regular

Miniature idlys generously topped with ghee and submerged in a traditional sambar, a lentil-based sauce, offering a harmonious blend of flavors.

Regular

Steamed rice cakes paired with fried lentil doughnuts, a classic combination in South Indian cuisine.

Steamed rice cakes accompanied by a savory vada curry, typically made from lentils and spices.

Steamed rice cakes served with a side of vegetable kuruma, which typically includes a variety of vegetables simmered in a coconut-based sauce.

Steamed idlis accompanied by chicken salna, a flavorful gravy typically made with spices, tomatoes, and onions.

Steamed idly served with a curry featuring fish typically cooked with tamarind, mustard seeds, and a blend of spices.

Steamed idly accompanied by goat curry, typically includes tender pieces of goat cooked in a traditional curry sauce with Indian spices.

Regular

Chole batura typically consists of a spiced chickpea curry served alongside bhatura, a type of deep-fried bread made from maida flour.

Rice and lentils cooked with a blend of spices and mixed with a variety of vegetables, embodying a quintessential takeout comfort dish.

Steamed rice mixed with homemade yogurt, typically includes mustard seeds and curry leaves for tempering.

Rice batter crepe smeared with ghee.

Rice batter crepe seasoned with spicy Guntur karam powder, offering a distinct taste from the region of Guntur.

Regular

Rice batter crepe smeared with egg and sprinkled with salt and pepper.

Rice batter crepe with panner fillings.

Rice batter crepe typically includes a spirited mix of fillings, catering to a quick and satisfying meal.

Regular

Thick pancake made with a blend of lentil and rice flours, generously topped with finely chopped onions.

Uthappam topped with finely chopped onions and chilies, made from a traditional batter of lentils and rice.

Thick pancake crafted from lentil and rice flours, generously topped with a variety of vegetables.

3 med sized pancakes garnished with onion, tomato and mint.

5 med sized pancakes garnished with onion, tomato, mint, paneer and cashew.

Semolina and rice flour crepe, often including a blend of aromatic spices.

Semolina batter crepe cooked to perfection in our griddle.

Semolina crepe infused with a blend of onions and chilies, cooked to a crispy texture on a griddle.

Semolina batter crepe with potato fillings.

Dosa typically enhanced with a sprinkle of podi, a mix of ground spices and lentils.

Potato masala served as an additional filling for a dosa.

Kal dosai, a tender and spongy pancake made from a fermented rice and lentil batter, served with a hearty vada curry, typically consisting of spiced lentil dumplings simmered in a flavorful sauce.

Kal dosai, a soft and spongy pancake made from a fermented batter of rice and lentils, served with a side of veg kuruma, a creamy and aromatic stew with mixed vegetables and coconut milk.

Rice and lentil pancake served with a side of chicken salna, a spicy and aromatic curry typically including tomatoes, onions, and a blend of South Indian spices.

Kal dosai, a soft and thick pancake made from fermented rice and lentil batter, served with a side of goat curry typically simmered with onions, tomatoes, and a blend of traditional spices.

Rice lentil batter pancake, typically paired with a fish curry that includes aromatic spices and tender fish pieces, cooked in a traditional Indian curry sauce.

Rice lentil batter pancake cooked with minced chicken meat and egg with a dash of spices.

Rice lentil batter pancake cooked with minced goat meat and egg with a dash of spices.

Classic appam with an egg broken on top and cooked in steam.

Appam, a light, fluffy pancake, is paired with a comforting veg stew that typically includes a mix of vegetables cooked in coconut milk and seasoned with spices.

Appam accompanied by a mildly spiced chicken salna, a type of gravy typically made with tomatoes, onions, and a blend of spices.

Appam served with goat curry, featuring tender goat meat simmered in a traditional curry sauce, typically includes a blend of aromatic spices.

Flaky, layered parotta served with a savory mix of vegetables cooked in a coconut-based curry.

Parotta served with a side of egg curry, which typically includes boiled eggs simmered in a fragrant blend of spices and tomatoes.

Flaky parotta served with a side of chicken salna, a spicy and aromatic gravy typically including tomatoes, onions, and a blend of South Indian spices.

Parotta served with goat curry, where tender pieces of goat are simmered in a rich, aromatic curry sauce, typically including onions, tomatoes, and a blend of traditional spices.

Minced parotta cooked with vegetables.

Minced parotta cooked with egg, onion, tomato, and curry leaves.

Minced parotta cooked with chicken gravy, eggs, onion, tomato, and curry leaves.

Minced parotta cooked with mutton, eggs, onion, tomato and curry leaves.

Kids special rice batter crepe rolled into a cone.

Chicken wings marinated in spicy sauce, deep fried with nellai special salsa.

Regular

Regular

Indian bread tandoor cooked and butter painted.

Indian bread tandoor cooked with cheese stuffing.

Indian bread tandoor cooked with chopped garlic.

Indian bread tandoor cooked with chopped onions.

Fried dough balls soaked in sugary cardamom syrup.

Semolina cooked with mixed fruit, sugar, ghee and nuts.

Rice pudding made with milk, rice, and typically flavored with nuts, raisins, and cardamom.

Fresh ginger boiled with tea and milk, sugar.

Filter/steeped coffee with milk and sugar.

Dry ginger, coriander powder boiled in milk and sugar.

Yogurt blended with a hint of salt and often includes spices such as cumin, creating a refreshing beverage.

Nannari sharbath is a refreshing drink made from sarsaparilla root extract, typically mixed with lemon juice and sweetened to taste.

Rose syrup in milk served chill.

Lemon juice and soda water combined to create a refreshing drink.

Traditionally prepared by churning fermented milk, resulting in a tangy and slightly thickened drink.

Soda selection: classic cola, low-calorie diet cola, refreshing lemon-lime.

Yummy yogurt drink made with Mango pulp.

Masala typically refers to a blend of spices cooked with tomatoes and onions, creating a rich and aromatic sauce.

Podi, a traditional South Indian spice blend, typically includes ground lentils, dried chilies, and other regional spices.

A traditional South Indian stew made with lentils and a mix of vegetables, simmered with tamarind and a blend of aromatic spices.

A condiment typically made from a blend of fruits or vegetables, seasoned with spices and possibly vinegar or sugar, to enhance its flavor profile.

Homemade yogurt blended with a medley of cucumbers, carrots, and mild spices, serving as a classic accompaniment.

A savory sauce made with a blend of spices, typically served as an accompaniment to enhance the flavors of main dishes.

A tangy and slightly sweet condiment, often used to enhance the flavors of various foods such as burgers, fries, and sandwiches.