Southern Spice Exton Menu

Boneless chicken slow-cooked in a rich blend of traditional Indian spices and the chef's special masala.

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

Chicken marinated in yogurt and spices, cooked in a creamy tomato-based gravy with butter and aromatic spices.

Marinated chicken roasted in a tandoor and simmered in a creamy tomato-based sauce with aromatic spices.

Vegetarian.

Goat cooked with aromatic spices, onions, and herbs, layered with basmati rice.

Vegetarian.

White flour dough baked in a tandoor clay oven, topped with butter.

Basmati rice layered over marinated chicken with aromatic spices, slow-cooked in a sealed pot for a traditional Indian flavor.

Hand-rolled whole wheat flatbread typically cooked directly over an open flame.

Basmati rice cooked with cubes of paneer, aromatic spices, and fresh herbs.

Creamed lentils and rice delicately spiced with Indian herbs, often garnished with tender chicken.

Freshly pureed tomatoes, tempered with garlic and finished with a touch of cream and Indian spices.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Goat pieces, onion, and peppers pan-fried with Indian spices.

Chicken roasted with traditional Indian spices, curry leaves, and onions.

Fish cubes marinated in spices and deep-fried, typically garnished with onions and lemon wedges.

Boneless fish marinated in spices, deep-fried, and tossed with curry leaves and green chilies.

Marinated chicken fried with curry leaves, chili powder, and turmeric.

Batter-fried chicken sautéed with onions and bell peppers in a spicy chili sauce.

Boneless chicken marinated in spices, coated in a chickpea flour batter, and deep-fried until crispy.

Goat pieces roasted with ghee, green chillies, and a blend of Indian spices.

Shrimp marinated with ginger and garlic, coated in chickpea flour, and deep-fried.

Boiled eggs dipped in spiced chickpea batter and deep fried until golden brown.

Deep-fried boneless chicken cubes marinated with Indian spices, tempered with curry leaves and green chilies, and sautéed in a hot red sauce.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

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Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Chicken marinated in yogurt and spices, cooked in a creamy tomato-based gravy with butter and aromatic spices.

Goat cubes cooked with onions, tomatoes, ginger, garlic, and a blend of traditional spices, creating a rich and aromatic curry.

Chicken pieces simmered in a dark red, thick sauce with southern spices and a touch of coconut milk.

Goat cooked with a blend of spices, onions, tomatoes, and herbs, resulting in a rich and aromatic curry.

Chicken simmered with bell peppers, onions, tomatoes, and aromatic spices in a traditional Indian wok called a kadai.

Chicken cooked in a rich, creamy sauce made with yogurt, cashews, and mild spices. A traditional Mughlai dish.

Boneless chicken in a creamy onion and cashew gravy, typically garnished with shredded egg and coriander.

Chicken cooked with gongura (red sorrel) leaves and spices.

Goat pieces cooked in a creamy sauce with yogurt, cashews, and traditional spices.

Goat cooked with gongura (red sorrel) leaves, onions, ginger, garlic, and traditional Andhra spices.

Lamb simmered with potatoes in a tangy, spicy curry made with vinegar, garlic, and aromatic spices.

Shrimp cooked in a rich curry with traditional Indian spices and chef's special masala mix.

Shrimp cooked with red sorrel leaves, onions, and spices, creating a tangy and savory dish from coastal Andhra Pradesh.

A tangy fish curry from Nellore, typically prepared with tamarind, onions, tomatoes, and a blend of South Indian spices.

Boneless chicken slow-cooked in a rich blend of traditional Indian spices and the chef's special masala.

Marinated chicken cooked in a yogurt-based sauce with traditional Hyderabadi spices, including a blend of aromatic herbs and seasonings.

Goat cooked with aromatic spices, onions, and herbs, layered with basmati rice.

Rice cooked with paneer (Indian cottage cheese), tangy gongura (sorrel) leaves, and aromatic biryani spices.

Basmati rice layered over marinated chicken with aromatic spices, slow-cooked in a sealed pot for a traditional Indian flavor.

Basmati rice and chicken slow-cooked in dum style, marinated with spices, herbs, and tangy gongura (sorrel) leaves.

Basmati rice cooked with boneless chicken, aromatic biryani spices, and a thick horse gram soup (ulavacharu) for a uniquely flavored one-pot chicken and rice dish.

Baby eggplants stuffed with house-made masala, cooked with basmati rice and aromatic spices.

Basmati rice cooked with boiled eggs, aromatic spices, and herbs, garnished with caramelized onions.

Basmati rice cooked with chicken on dum over slow heat, marinated with fresh herbs, ulavacharu (horse gram sauce), spices, and homemade biryani masala.

Basmati rice layered with slow-cooked boneless chicken, aromatic spices, and tangy gongura (sorrel leaves) for a savory one-pot dish.

Rice cooked with a mix of meats, aromatic spices, and herbs, creating a signature special biryani.

Basmati rice cooked with marinated shrimp, onions, and traditional Indian spices, garnished with fresh coriander.

Basmati rice cooked with cubes of paneer, aromatic spices, and fresh herbs.

Basmati rice layered with paneer cubes and horse gram (ulavacharu) sauce, infused with aromatic Indian spices.

Rice cooked with lentils, mixed vegetables, spices, herbs, and tender chicken, combined with tangy sambar.

Rice cooked with lentils, mixed vegetables, and a blend of aromatic spices and herbs, typically seasoned with sambar powder.

Whole wheat flatbread typically baked in a tandoor clay oven.

Leavened refined flour bread stuffed with spiced onions and herbs, baked in a tandoor.

Leavened white flour bread traditionally baked in a clay oven.

Layered whole wheat bread typically brushed with butter and baked in a tandoor clay oven.

White flour dough baked in a tandoor clay oven, topped with butter.

Naan bread baked in a tandoor, topped with garlic, green chilies, and cilantro.

Naan bread stuffed with coconut, dried fruits, and nuts, typically baked in a tandoor.

Leavened white flour bread baked in a clay oven, topped with fresh rosemary.

Hand-rolled whole wheat flatbread typically cooked directly over an open flame.

Whole wheat unleavened flatbread traditionally cooked on a griddle.

Natukodi roast biryani typically includes tender country chicken roasted with aromatic spices, layered with fragrant basmati rice, and garnished with herbs.

Boiled eggs and aromatic basmati rice cooked with traditional Indian spices, herbs, and a hint of saffron.

Fragrant rice cooked with stuffed baby eggplants, seasoned with a blend of traditional spices.

Marinated chicken cooked with basmati rice, saffron, and a blend of spices in a traditional 'dum' method.

Succulent chicken marinated with aromatic spices and fragrant gongura leaves, layered with basmati rice and slow-cooked in dum style.

Marinated chicken cooked with aromatic spices and layered over basmati rice, prepared in traditional dum style.

Marinated chicken layered with fragrant basmati rice, aromatic spices, caramelized onions, and herbs, slow-cooked to perfection in traditional 'dum' style.

Biryani made with paneer, horse gram water, and aromatic biryani spices.

Basmati rice infused with aromatic spices and mixed with tender paneer cubes and tangy gongura leaves.

Chicken marinated with yogurt, onions, spices, and horse gram soup (ulavacharu), layered with basmati rice, and slow-cooked in the traditional dum style.

Boneless chicken marinated with spices and sautéed in horse gram soup (ulavacharu), layered with basmati rice.

Boneless chicken biryani infused with spicy and tangy gongura (sorrel) leaves, cooked with aromatic basmati rice and signature biryani spices.

Basmati rice cooked with tender goat meat, marinated with fresh herbs, ulavacharu (horse gram soup), and aromatic spices in traditional dum biryani style.

Aromatic basmati rice cooked with tender goat meat, infused with tangy gongura (sorrel) leaves and a blend of traditional spices, prepared in dum style.

Basmati rice cooked with shrimp, aromatic spices, and herbs, typically garnished with cilantro, onion, and lemon.

Vegetarian.

Paneer biryani typically includes cottage cheese cubes and aromatic basmati rice cooked with Indian herbs and spices.

Steamed rice and lentil cakes, a fried lentil donut, and a thick pancake made from fermented batter, typically topped with onions, tomatoes, and spices.

Deep-fried doughnut-shaped fritters made from black lentils, seasoned with spices.

Steamed rice and lentil cakes paired with deep-fried lentil doughnuts, typically served with sambar and coconut chutney.

Steamed rice and lentil cakes topped with Andhra spice powder and ghee.

Small, steamed rice cakes made from fermented rice and lentil batter, typically served with sambar and chutney.

Thin crepe made with semolina and rice flour, garnished with finely chopped onions.

Thin rice and lentil crepe spread with spicy red chutney.

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

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

Thin rice and lentil crepe filled with mildly spiced cottage cheese (paneer) and special masala.

Crispy crepe made from semolina and rice flour, typically filled with spiced mashed potatoes, onions, and green chilies.

Thick rice and lentil pancake topped with finely chopped onions, offering a traditional South Indian flavor.

Thick rice and lentil pancake topped with chopped onions and green chilies.

Vegetarian.

Thin rice and lentil crepe typically topped with chopped onions.

Dosa garnished with brunoised onions and sliced green chillis.

Thin, crispy crepe made from semolina and rice flour, typically topped with chopped onions and green chillies.

Thick pancake made with rice and lentil batter, a traditional South Indian dish.

Rice and lentil crepe filled with spiced mashed potatoes and onions.

A thin, crispy crepe made from fermented rice and lentil batter, a traditional South Indian staple.

Boneless chicken marinated in a blend of mint, cilantro, and yogurt, then grilled in a tandoor (clay oven).

Marinated chicken pieces typically infused with yogurt, spices, and herbs, grilled in a tandoor (clay oven).

Shrimp marinated in yogurt and spices, cooked in a tandoor clay oven.

Tender pieces of meat marinated in a blend of traditional Indian spices and grilled in a tandoor clay oven.

Chicken marinated in yogurt, ginger, garlic, and spices, then cooked in a traditional tandoor clay oven.

Paneer cubes marinated in yogurt and spices, grilled in a traditional clay tandoor oven.

Egg sautéed with onions and bell peppers, wrapped in a soft Indian flatbread.

Marinated chicken tikka, onions, and peppers wrapped in Indian flatbread, typically garnished with fresh cilantro and a tangy chutney.

Vegetarian.

Chicken marinated in tikka masala, mint yogurt sauce, onions, and cilantro, with a dash of lemon juice, served on a panini bread.

Cut potatoes fried and salted.

Grilled paneer in tandoori sauce with tomatoes, lettuce, and green peppers, topped with garlic mint chutney, served on panini bread.

Eggs cooked with onions and bell peppers, served in a panini.

Chunks of marinated paneer grilled in a tandoor, wrapped in naan with onions, peppers, and a tangy sauce.

Vegetarian.

Black tea brewed with milk, ginger, cardamom, cloves, and cinnamon.

Made with roasted coffee beans, milk, and sugar, this Indian coffee is typically boiled to perfection.

Creamy yogurt drink blended with sugar and milk, often flavored with cardamom or rose water.

A traditional yogurt-based drink blended with salt and occasionally seasoned with cumin.

Yogurt-based drink blended with water, salt, and Indian spices, garnished with cilantro and curry leaves.

Choice of Cola, Diet Cola, or Lemon-Lime soda.

Carbonated beverage, typically includes flavors like lemon (Limca) or cola (Thums Up).

Deep-fried milk dumplings soaked in cardamom-flavored sugar syrup.

Egg sautéed with onions and bell peppers, wrapped in a soft Indian flatbread.

Panini stuffed with sautéed eggs, onions, bell peppers, and a hint of cilantro chutney.

Chunks of boneless chicken tikka wrapped in a soft roti with onions, lettuce, and green chutney.

Vegetarian.

Grilled paneer marinated in spices, served with onions, green peppers, and mint chutney in a toasted panini bread.

Vegetarian.

Marinated paneer grilled in a tandoor, wrapped in naan with onions, peppers, and a tangy sauce.