Saravanaa Bhavan Menu

Chapati, white rice, sambar, dal, kootu, avial, poriyal, rasam, curd, pickle, papad, payasam.

Naan bread baked in a clay oven, topped with fresh garlic and cilantro.

Rice and lentil crepe typically filled with seasoned potatoes and onions.

Mini steamed rice and lentil cakes, typically served with sambar and chutneys.

A traditional Indian yogurt drink blended with ripe mangoes, yogurt, and a touch of sugar.

Chapati, white rice, sambar, rasam, kootu, poriyal, curd, pickle, papad, and a sweet dessert.

Sambar is a South Indian lentil-based stew typically made with vegetables, tamarind, and a blend of spices.

Red chili chutney spread on thin rice and lentil crepe.

Red chili chutney spread on thin rice and lentil crepe, filled with mashed potatoes and onions.

Thin rice and lentil crepe spread with spicy chutney, filled with mashed potatoes, onions, and cheese.

Red chili chutney spread on thin rice and lentil crepe.

Red chili chutney spread on thin rice and lentil crepe filled with onion and mashed potatoes.

Lentil-based vegetable stew cooked with tamarind and spices.

Deep-fried fluffy leavened bread made from all-purpose flour.

A traditional Indian condiment, typically made with a blend of spices, vegetables, and fruits.

A blend of aromatic spices typically used to enhance the flavor of various dishes.

Blend of various Indian spices, typically including cumin, coriander, and turmeric, used to enhance the flavor of dishes.

Steamed mini patties of rice and lentils.

Yogurt-based condiment with finely chopped onions, cilantro, and spices.

Yogurt-based condiment with finely chopped onions, cilantro, and spices. Contains dairy.

Fresh cottage cheese, typically used in Indian cuisine, known for its mild flavor and firm texture.

Crispy lentil wafers, typically made from gram flour and spices. One order includes three pieces.

South Indian multi-layered flatbread typically made from wheat flour, known for its flaky and soft texture.

Grilled bread-bun typically served with pav bhaji.

A traditional Indian condiment, typically includes mango, lemon, carrot, and green chili, preserved in oil and spices for a tangy and spicy flavor.

Deep-fried whole wheat bread.

Poriya is a traditional Indian dish typically made from a mix of sautéed vegetables and spices.

A thali extra typically includes additional servings of vegetable curries, poori, rice, farsan (snack), pickle, and kadhi.

Steamed basmati rice typically served with various Indian dishes.

Sambar is a South Indian lentil-based stew typically made with vegetables, tamarind, and a blend of spices.

Green chilies dipped in spicy chickpea batter and deep-fried.

Deep-fried lentil doughnuts soaked in yogurt, tempered with spices, and garnished with coriander.

Deep-fried lentil donuts typically made with urad dal and mild spices.

Sliced onions coated in spiced chickpea batter and deep-fried.

Mashed mixed vegetable curry typically served with soft buttery buns.

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

Mashed spiced potatoes dipped in chickpea flour batter and deep-fried.

A tangy and spicy South Indian soup made with tamarind, tomatoes, lentils, and aromatic spices.

Fried lentil doughnuts soaked in lentil soup, garnished with fresh cilantro.

Rice and lentil crepe filled with cheese and spiced potato masala.

Crispy rice and lentil crepe garnished with spicy chutney and sprinkled with red chili powder and spices.

Rice and lentil crepe typically filled with seasoned potatoes and onions.

Thin rice and lentil crepe typically sprinkled with a mixture of ground dry spices including dry chilies, lentils, and sesame seeds.

Thin rice and lentil crepe sprinkled with a mixture of ground dry spices containing dry chilies, lentil, and sesame seeds, stuffed with potato masala.

Thin rice and lentil crepe typically filled with grounded dry spices including dry chilies, lentils, and sesame seeds, topped with onions.

Thin rice and lentil crepe filled with ground dry spices, topped with onions, and stuffed with mashed potatoes.

Thin rice and lentil crepe spread with spicy red chutney.

Thin rice and lentil crepe spread with spicy chutney and filled with curried potato masala.

Thin rice and lentil crepe spread with spicy red chili chutney and topped with onions.

Thin rice crepe spread with spicy red chili chutney, filled with mashed potatoes and onions.

Thin rice and lentil crepe topped with sautéed onions and green chilies.

Thin rice and lentil crepe filled with spiced potato masala, chopped onions, and green chilies.

Thin rice and lentil crepe typically topped with chopped onions.

Thin rice and lentil crepe filled with spiced potatoes and onions.

Thin rice and lentil crepe filled with seasoned Indian cottage cheese (paneer).

Thin crepe from cream of wheat garnished with dry nuts and raisins, stuffed with spiced mashed potatoes.

Thin and crispy crêpe made from semolina and rice flour, roasted with ghee (clarified butter), typically garnished with mild spices.

Thin and crispy crepe made from semolina and rice flour, cooked with ghee, and typically filled with spiced potato masala.

Thin and crispy crepe made from semolina and rice, sprinkled with ghee and onions, and stuffed with spiced potato masala.

Thin crepe made from semolina and rice batter, topped with onions and green chilies.

Thin crepe made from semolina and rice batter, sprinkled with onions and chilies, stuffed with spiced potato masala.

Thin crepe made from semolina and rice batter, sprinkled with fresh onions.

Thin crepe made from semolina and rice batter, topped with sautéed onions and stuffed with spiced potato masala.

Crepe made with semolina and rice batter, typically includes spices and herbs.

Crispy semolina crepe filled with spiced potato masala, served with coconut chutney, tomato chutney, and sambar.

Thin rice and lentil crepe filled with grated cheese, mashed potato, and a mixture of ground dry spices containing dry chili, lentil, and sesame seeds.

Thin rice and lentil crepe filled with sweet roasted semolina and dry fruits.

Thin crispy crepe made with semolina and rice flour, layered with onions and spicy stuffing.

Thin rice and lentil crepe typically topped with a mixture of ground dry spices including chili, lentils, and sesame seeds.

Rice and lentil pancake topped with onions and green peas.

Thick rice and lentil pancake topped with onions.

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

Thick rice and lentil pancake topped with tomatoes, onions, and peas.

Rice lentil pancake topped with chopped onions, tomatoes, and spices.

Rice and lentil pancake typically topped with tomatoes and green peas.

Rice lentil pancake topped with chopped tomatoes.

A savory rice pancake topped with diced tomatoes, onions, and green chilies.

Rice and lentil pancake typically garnished with tomatoes, peas, carrots, onions, and chilies.

Potatoes and green peas cooked in a spiced onion and tomato sauce.

Potatoes and spinach typically cooked with tomatoes, onions, and a blend of Indian spices.

Steamed potato sautéed with onions and crushed peppercorn.

Eggplant curry cooked with onions, capsicums, and a blend of dry masala spices.

Chickpeas cooked with onions, tomatoes, ginger, garlic, and a blend of Indian spices.

Chickpeas and spinach cooked with onions, tomatoes, garlic, ginger, and a blend of Indian spices.

Butter fried onions, tomatoes, and green gram dal cooked with Indian spices.

Diced potatoes tossed with crushed red chili and Indian spices.

Steamed cauliflower cooked in onion and tomato sauce with Indian spices.

Steamed cauliflower and green peas cooked in a spiced tomato-based curry.

Steamed green peas simmered with onion paste and fine Indian spices.

Mixed vegetables typically cooked in a tomato-onion based curry with a blend of Indian spices.

Fresh mushrooms cooked with onion paste, tomato, ginger-garlic paste, and a blend of fine Indian spices.

Paneer cheese and green peas cooked in a creamy tomato-based curry with onions and traditional Indian spices.

Steamed vegetables cooked in a rich butter and tomato-based gravy with cashews and aromatic spices.

Mixed vegetables typically cooked with onions, bell peppers, and tomatoes in a tangy tomato-based curry sauce.

Mixed vegetables cooked in a tomato-based gravy with butter and cream.

Bisibelabath, bagalabath, special rice of the day, poriyal, papad, and sweet.

Chapati, white rice, sambar, rasam, kootu, poriyal, curd, pickle, papad, and a sweet dessert.

Multi-layered bread made from maida flour, popular in South India.

Deep-fried whole wheat bread that puffs up when cooked, commonly enjoyed in Indian cuisine.

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

Steamed raw rice smashed, sautéed with black pepper, cumin seeds, and lentils, garnished with ghee and cashew nuts.

Traditional South Indian filter coffee made by mixing frothed and boiled milk with a strong coffee decoction.

A traditional Indian yogurt drink blended with ripe mangoes, yogurt, and a touch of sugar.

Tea brewed with milk, ginger, cardamom, and a blend of aromatic spices.

Whole wheat bread stuffed with spiced mashed potatoes and green peas, baked in a tandoor.

Soft dough made of maida topped with green chilies, garlic, and cilantro, baked in a tandoor clay oven.

Leavened white flour bread baked in a tandoor and brushed with butter.

Naan bread baked in a clay oven, topped with fresh garlic and cilantro.

Leavened Indian bread typically stuffed with spiced ingredients like onions, potatoes, or paneer, and baked in a clay oven.

Soft dough made of refined wheat flour, traditionally baked in a tandoor clay oven.

Kulcha bread stuffed with a mixture of chickpeas, potatoes, onions, tomatoes, and spices.

Whole wheat flatbread baked in a tandoor oven, resulting in multiple crispy layers.

Whole wheat dough baked in a tandoor oven.