Prems Chennai Delight Menu

Tender chicken pieces stir-fried with rice, mixed vegetables, and a blend of Indo-Chinese spices.

Type-Boneless.

Mint chutney, tamarind sauce.

Traditional Style: Bone-In.

Stir-fried noodles with mixed vegetables, including carrots, bell peppers, and cabbage, seasoned with Indo-Chinese spices.

Boneless chicken marinated and grilled, then simmered in a creamy tomato sauce with masala spices.

Served with sambar and chutney.

Traditional Style: Bone-In.

Fluffy rice stir-fried with scrambled eggs, mixed vegetables, and aromatic spices.

Boiled or Extra egg in Fried rice / Noodles

Medu vada served with coconut chutney and sambar typically includes deep-fried lentil doughnuts, accompanied by a savory lentil-based vegetable stew and a side of coconut-based dip.

Cottage cheese cubes marinated in spices, grilled, and served with mint chutney and tamarind sauce.

Two lentil doughnuts, traditionally deep-fried, are immersed in a robust lentil stew known as sambar, commonly garnished with onions and fresh herbs.

Green chilies are coated in a gram flour batter with spices, deep-fried, and served with mint chutney and tamarind sauce.

Cottage cheese cubes sautéed with onions, bell peppers, and a blend of Indo-Chinese chili sauces.

Battered cauliflower deep fried and tossed with chili sauce, typically includes bell peppers and onions.

Crispy Cauliflower Florets in Spicy Manchurian Sauce

Mushrooms deep-fried and tossed with onions, bell peppers, and a spicy chili sauce.

Battered mushrooms deep-fried and sautéed with onions, bell peppers, and a savory Indo-Chinese Manchurian sauce.

Baby corn lightly battered and deep-fried, then tossed with a combination of garlic, ginger, and Manchurian sauce, typically including bell peppers and onions.

Baby corn stir-fried and sautéed with bell peppers, onions, and a spicy Indo-Chinese chili sauce.

Boneless chicken pieces stir-fried with bell peppers and onions, enveloped in a spicy chili sauce.

Zero spice.

Battered shrimp fried and tossed with soy sauce, onions, bell peppers, ginger, and garlic, in a savory Manchurian sauce.

Battered fish deep-fried and sautéed with onions, bell peppers, and a spicy Indo-Chinese sauce.

Shrimp sautéed with onions and bell peppers, simmered in a blend of soy sauce and chili, creating a distinctive Indo-Chinese flavor.

Diced idli sautéed with bell peppers, onions, and a special tangy chili sauce.

3 large or 12 mini Idli’s tossed in roasted lentil powder and sesame oil.

12 pieces mini Idli’s loaded with sambar and ghee.

No sambar/ chutney served.

Steamed idli paired with goat curry, featuring bone-in goat simmered in a traditional Indian curry sauce with onions, tomatoes, and a blend of spices.

Served with 2 chutneys and sambar.

Rice and lentil crepe filled with a Madras masala blend, typically includes potatoes, onions, and peas.

A traditional South Indian crepe made from a fermented batter of rice and lentils, noted for its thickness and soft texture.

Served with 2 chutneys and sambar.

Thin rice and lentil crepe generously topped with clarified butter, known as ghee.

Thin, crispy rice and lentil crepe generously filled with melted cheese.

Extra-large, thin, and crispy crepe made from a fermented batter of rice and lentils.

Fermented rice and lentil batter crepe, generously topped with a spicy blend of ground lentils and dried red chilies.

Fermented rice and lentil crepe topped with a layer of egg, typically includes a blend of spices for added flavor.

Thin rice and lentil crepe spread with spicy Mysore chutney, typically includes a filling of seasoned potatoes and onions.

Crispy, thin rice crepes filled with a savory mix of spiced vegetables, served with coconut chutney, tomato chutney, and sambar.

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

Uthappam made with fermented rice and lentil batter, topped with a mix of finely chopped onions, tomatoes, and chilies.

Onion/tomato/podi/plain – Choice of any three.

A dosa featuring a crispy rice and lentil crepe, generously topped with finely chopped onions and a rich layer of podi spice mix.

Small, thick, and spongy crepes made from a rice and lentil batter.

Crispy dosa served alongside a traditional chicken curry, typically includes a blend of aromatic spices.

Set dosa, typically thicker and smaller than regular dosa, served alongside a savory chicken curry.

Soft, thick crepe made from fermented rice and lentil batter, traditionally served with a side of aromatic chicken curry.

Dosa accompanied by a side of traditionally prepared fish curry, typically includes spices common to South Indian cuisine.

Set of two soft, thick dosas accompanied by a side of traditionally prepared fish curry.

Two thicker, smaller dosas accompanied by a side of goat curry, cooked with traditional Indian spices.

Soft, thick crepe made from parboiled rice and urad dal, typically accompanied by a creamy South Indian curry with fish and spices.

Soft, thick crepe made from parboiled rice and urad dal, accompanied by a savory goat curry.

Shredded parotta mixed with chicken, eggs, and a blend of spices, sautéed to integrate the flavors.

Minced parotta combined with chicken and tossed in a spicy chili sauce, typically includes onions and bell peppers.

Vegetarian.

Vegetarian.

Vegetarian.

Chopped parotta mixed with scrambled eggs, sautéed onions, and a blend of traditional spices, cooked to bring out rich flavors.

2 large bhatura and 8oz chole.

Bhatura, a puffed bread, is paired with goat curry, which is typically prepared with goat meat simmered in a rich blend of onions, tomatoes, garlic, ginger, and traditional Indian spices.

Type-Boneless.

Fragrant basmati rice cooked with aromatic spices, and boiled eggs

Vegetarian.

Type-Boneless.

Traditional Style: Bone-In.

A richly spiced gravy, typically including tomatoes, onions, and a blend of herbs, designed to accompany biryani dishes.

A single piece of parotta, a South Indian flatbread made from all-purpose flour, featuring multiple flaky layers, cooked on a griddle.

Fluffy tandoori naan with a savory onion filling.

Served with 2 chutneys and sambar.

Leavened bread baked in a tandoor, infused with fresh green chillies and a hint of cilantro for a spicy kick.

Eggplant simmered with a medley of spices, tomatoes, and onions, embodying the essence of South Indian cuisine.

Yellow lentils simmered with fresh spinach, typically includes a blend of Indian spices, tempered with cumin and garlic.

Mixed vegetables simmered in a creamy gravy made from coconut, cashews, and traditional Indian spices.

Mushrooms marinated with black pepper and spices, then fried with onions and curry leaves.

Spinach and chickpeas cooked together with ginger, garlic, and a blend of traditional Indian spices, creating a harmonious curry.

Lentils sautéed with onions, tomatoes, and seasoned with a blend of aromatic spices and herbs.

Chickpea curry with a tantalizing blend of spices

Rich and creamy lentil butter curry, a vegetarian delight bursting with aromatic Indian spices.

Green peas cooked with spinach in a mildly spiced curry, typically includes onions, tomatoes, and a blend of traditional Indian herbs.

Paneer cubes simmered in a pureed spinach gravy, seasoned with garlic, garam masala, and select Indian spices.

Potatoes and spinach simmered together with a mix of traditional Indian spices, typically includes onions and tomatoes for a savory curry.

Without sambar/ chutney.

Tender chicken pieces fried with a blend of black pepper, curry leaves, and traditional South Indian spices, served dry.

Tender chicken simmered in a rich South Indian-style curry sauce, typically includes coconut, curry leaves, and a blend of traditional spices.

Bone-in.

Chicken simmered with tangy gongura (red sorrel) leaves and a blend of traditional South Indian spices.

Boneless chicken tikka cooked in a savory spinach sauce typically includes herbs and light cream.

Boneless chicken simmered in a sauce of pureed spinach, seasoned with a blend of traditional Indian spices and garnished with coriander leaves.

Goat simmered in a smooth blend of coconut milk, yogurt, and a mix of ground spices, garnished with fried onions and herbs.

Goat meat simmered with tangy gongura (sorrel) leaves, onions, and a blend of traditional Indian spices.

Spicy and savory goat curry, a flavorful dish made with tender goat meat and aromatic spices.

Tilapia fillet cooked with mustard seeds, tamarind, and coconut milk, typically includes a rich mix of South Indian spices.

Shrimp cooked in a spicy coconut sauce, often featuring tomatoes, mustard seeds, and a blend of Madras curry spices.

Basmati rice stir-fried with paneer cubes, mixed vegetables, and seasoned with Indo-Chinese spices and a hint of soy sauce.

Stir-fried noodles with mixed vegetables, including carrots, bell peppers, and cabbage, seasoned with Indo-Chinese spices.

Stir-fried noodles prepared with sautéed paneer, mixed vegetables, and a blend of Indo-Chinese sauces.

Basmati rice stir-fried with mushrooms, assorted vegetables, and a blend of Indo-Chinese spices, typically seasoned with soy sauce.

Add extra Gobi (Fried Cauliflower) in Fried rice or Noodles

Stir-fried noodles prepared with mushrooms and a variety of vegetables, seasoned with a blend of Indo-Chinese spices and sauces.

Fluffy rice stir-fried with scrambled eggs, mixed vegetables, and aromatic spices.

Succulent shrimp tossed with flavorful fried rice and fresh veggies.

Stir-fried noodles mixed with eggs, vegetables, and seasoned with a blend of Indo-Chinese sauces.

Stir-fried noodles combined with shrimp and a selection of seasonal vegetables, enhanced with a special Indo-Chinese sauce.

Made with fresh goat and a blend of exotic spices, typically simmered to create a rich and aromatic broth.

Lentil water, tomatoes, cumin, pepper and garnished with cilantro leaves.

Semiya payasam, often labeled as rice pudding, is a sweet, milk-based dessert prepared with vermicelli, typically garnished with nuts and raisins, and subtly flavored with cardamom.

Grated carrots simmered in milk and sugar, enriched with ghee, and flavored with cardamom, typically includes nuts for added texture.

Grated beetroot slowly cooked with milk, sugar, and ghee, often flavored with cardamom and garnished with nuts.

Robustly flavored Indian cola with a unique spicy twist.

A carbonated soft drink, offering a blend of lemon and lime flavors, known for its refreshing quality.

Refreshing Yogurt-Based Indian Drink, Sweetened to Perfection

Pure, refreshing hydration in a bottle.

Canned soda options include Coke, Diet Coke, Pepsi, Diet Pepsi, Sprite, and Mountain Dew.

Maaza mango juice typically includes a sweet and refreshing blend of mango pulp, offering a rich tropical flavor.

A comforting beverage prepared by mixing Horlicks malt powder into hot milk, typically enjoyed for its malty taste.

Badam milk is a hot beverage blending milk with almond paste and subtly flavored with saffron and cardamom.

Warm milk gently heated, offering a simple yet comforting beverage.