Chennai Tiffins Indian Restaurant Menu

Crispy fermented rice and lentil crepe filled with spiced potato masala, served with coconut chutney, tomato chutney, and sambar.

Flaky layered flatbreads paired with a rich vegetable curry and garnished with fresh cilantro.

Flaky parotta

A South Indian Veg Thali typically comprises steamed rice, a variety of vegetable curries, sambar, rasam, dal, papad, yogurt, pickle, and a sweet dish.

South Indian filter coffee is made by brewing finely ground coffee through a traditional filter, then mixed with hot, frothed milk.

Family Pack ( 2 to 3 people ) Sambar 8oz, Rasam 8oz, Poriyal of the day 8oz, Kara Kulambhu 8oz, Variety Rice 8oz, Chapathi (2), Veg Kurma 8oz, Butter milk 5oz, Kesari 5oz, Rice 16oz, Pappad(2),

Fluffy deep-fried bread served with a spiced chickpea curry, garnished with fresh cilantro.

Stir-fried vegetables typically seasoned with mustard seeds, curry leaves, and finished with grated coconut.

served with sambar and chutneys.

Deep-fried milk dumplings soaked in a rose-scented syrup.

Deep-fried milk dough balls soaked in a rosewater and cardamom syrup.

Traditional South Indian sweet made with gram flour, ghee (clarified butter), and sugar.

Semolina pudding cooked with clarified butter, sugar, and water, typically garnished with nuts and flavored with cardamom.

Stir-fried noodles mixed with vegetables like cabbage, carrots, and capsicum, seasoned with soy sauce and Indo-Chinese spices.

Cauliflower florets, batter-fried and tossed with a spicy sauce, typically includes onions and bell peppers.

Crispy Cauliflower Florets in Spicy Manchurian Sauce

Batter-fried baby corn tossed with onions, bell peppers, and a spicy chili sauce.

Baby corn lightly battered and fried, then tossed with onions, bell peppers, and a savory Manchurian sauce.

Crispy paneer cubes sautéed with bell peppers and onions in a tangy and mildly spicy Indo-Chinese sauce.

Paneer cubes are batter-fried and then tossed with bell peppers, onions, and a distinctive Manchurian sauce.

A South Indian Veg Thali typically comprises steamed rice, a variety of vegetable curries, sambar, rasam, dal, papad, yogurt, pickle, and a sweet dish.

Hand-rolled pastry filled with a spiced mixture of onions, typically deep-fried to achieve a crisp texture.

Triangular pastries filled with spiced potatoes and peas, deep-fried for a crisp finish.

Spicy. served with coconut chutney.

Spicy vegetable fritters served with coconut chutney.

Spicy chili fritters with chickpea flour, cut into pieces, garnished with chopped onions and cilantro.

Potato slices dipped in a spiced chickpea flour batter and deep-fried, served as four pieces.

Sliced onions are coated in a spiced chickpea flour batter and deep-fried, resulting in four crispy fritters.

Round, golden balls made with rice, urad dal, and spices.

crispy, small patty shaped, made with soaked grinded chana dal, onions and spices. served with coconut chutney.

Donut-shaped, made with soaked lentils, fenugreek seeds, onions, and spices. Served with coconut chutney.

Lentil doughnuts soaked in spicy tamarind soup, garnished with cilantro and black pepper.

Lentil donuts soaked in sambar, garnished with fresh cilantro. Two pieces per serving.

French fries tossed with a blend of traditional Indian spices.

French fries tossed with a spicy blend of masala seasonings, offering a bold twist on a classic appetizer.

Spiced vegetable patties made from mashed potatoes, peas, carrots, and green beans.

Crispy puris served with a tangy, spicy mixture of chickpeas, potatoes, onions, tomatoes, chutneys, and fresh cilantro.

Savory Indian street snack bursting with flavorful ingredients like puffed rice, tangy chutneys, and mixed vegetables.

Deep-fried spiced potato dumplings served in bread buns with layers of spicy garlic and tamarind chutneys.

Crispy puris filled with tangy tamarind chutney, spicy potato mixture, and creamy yogurt, topped with sev and fresh coriander.

Crispy hollow puris filled with spicy tangy water, chickpeas, and potatoes.

Mini idlies soaked in a traditional South Indian lentil-based vegetable stew known as sambar.

Mini idlis sprinkled with spicy podi, served with coconut chutney.

Soft mini idlis topped with ghee, served with sambar and coconut chutney.

served with sambar and chutneys.

Soft steamed rice cakes paired with a savory fried lentil doughnut, served with tangy sambar and coconut chutney.

Soft rice cakes (2) immersed in a tangy lentil and vegetable stew sambar

Two steamed rice cakes, one savory doughnut, served with lentil stew sambar and chutneys.

Two steamed rice cakes and two lentil doughnuts served with sambar and chutneys.

Lentil and rice crepes paired with a mixed vegetable stew in coconut yogurt sauce.

Pesarattu onion chilli dosa is a crepe made from green gram lentils, garnished with diced onions and sliced green chillies for a spicy kick.

Dosa made with spiced blend of spinach and paneer cheese spread on top of dosa.

A crepe made from nutritious ragi flour, topped with spicy chillies and savory onions, offering a unique twist on traditional dosa.

Thin and crispy crepe made from semolina and rice, sprinkled with fried onions and a touch of ghee, offering a mildly spiced flavor.

cheese, spicy, homemade sauce, onion, tomato, potato spread on dosa.

Crispy, triangular dosa filled with a spiced potato mixture, served with sambar, tomato chutney, and coconut chutney.

Crispy fermented rice and lentil crepe, roasted with ghee , served alongside coconut chutney, sambar,.

Crispy fermented rice and lentil crepe filled with spiced potato masala, served with coconut chutney, tomato chutney, and sambar.

Thick and soft dosas made with mixed batter and Idly rice, served with Sambar.

Spicy homemade paste spread over the dosa.

Mild, homemade mysore paste spread on top of dosa.. Order Masala seperate

Homemade Gongura (sour leaf) paste spread over a dosa.

Dosa with a spread of homemade paste and fresh cilantro.

Spring roll Vegetable filling with carrots, beans, and cabbage wrapped in a dosa.

Crisp, golden South Indian crepe made from fermented rice and lentil batter.

A thin, crispy crepe made from a fermented batter of rice and lentils, topped with finely chopped onions.

Extra thin and large, this crispy rice and lentil crepe is a classic South Indian delicacy.

Thin, crispy crepe made from a batter of semolina, often accompanied by a mix of onions and spices.

Crispy dosa made from fermented rice and lentil batter, topped with a generous amount of melted cheese.

Thin, crispy crepe made from rice and lentil batter, generously topped with a rich chocolate spread.

A fermented rice and lentil crepe, filled with a spicy blend of cheese and chillies.

Thick rice and lentil pancake, traditionally topped with fresh tomatoes.

Thick rice and lentil pancake topped with a spicy blend of chillies.

Rice and lentil pancake topped with a mix of onions, tomatoes, green peas, carrots, and cilantro.

Rice and lentil pancake topped with a blend of cheese and mixed vegetables.

Rice and lentil pancake topped with finely chopped onions, tomatoes, and chillies.

Thick rice and lentil pancake topped with finely chopped onions and slices of green chilli.

Thick rice and lentil pancake topped with fresh tomatoes and chilies.

Uthappam topped with a generous layer of finely chopped onions and tomatoes, creating a savory blend on a thick, soft pancake made from fermented rice and lentil batter.

Two pieces of deep-fried whole wheat bread, typically accompanied by a spiced potato masala.

Two pieces of deep-fried whole wheat bread, served with a spiced vegetable kurma, typically includes a mix of vegetables in a creamy coconut-based sauce.

Flaky layered flatbreads paired with a rich vegetable curry and garnished with fresh cilantro.

Flaky parotta

Two pieces of flaky, layered parotta served with a rich paneer curry, which typically includes cubes of paneer in a savory tomato and onion gravy.

Two chapatis, a whole wheat flatbread, served with channa masala, a curry of chickpeas simmered in a spicy tomato-based sauce.

Two chapatis, a type of whole wheat Indian flatbread, served with a vegetable kurma, a coconut-based curry with mixed vegetables.

Two chapatis, paired with a rich paneer curry typically including tomatoes, onions, and spices, cooked in a creamy sauce.

Idiyappam, steamed rice flour noodles, served with a vegetable kurma, a coconut-based curry with mixed vegetables.

Idiyappam, steam-cooked rice flour noodles, served with a spiced chickpea curry typically including onions, tomatoes, and aromatic spices.

Steamed rice flour noodles, known as string hoppers, served with coconut milk.

Delicate string hoppers paired with a savory paneer curry, featuring four pieces of soft, vermicelli-like steamed bread.

Soft fermented rice pancakes with a spiced lentil and chickpea curry.

Tamarind-based soup, typically includes tomatoes, lentils, and a mix of traditional spices, garnished with cilantro.

Fresh mixed vegetables cooked in a blend of coconut milk, curry leaves, and traditional spices.

Stir-fried vegetables typically seasoned with mustard seeds, curry leaves, and finished with grated coconut.

Crumbled cooked dal dumplings simmered with tempered spices, onions, and tomatoes to create a rich curry.

Lentil-based vegetable stew with tamarind broth, featuring drumsticks, radish, and dried red chilies.

Boiled vegetables stew in a coconut and cashew nut paste.

Potatoes cooked with a blend of aromatic spices and herbs in a masala gravy.

Spicy stew with garlic or Sundakkai (turkey berry) or choice of vegetable (Egg plant, small onion etc)

Chickpeas in a semi-gravy with various ground spices and tomato sauce.

Tamarind stew with herbs, spices, and cilantro.

A medley of vegetables cooked with coconut and seasoned with curry leaves and spices.

Lentil and vegetable stew, traditionally prepared with tamarind and a distinct blend of spices.

Tamarind-based broth, often infused with tomatoes, black pepper, cumin, and other spices.

A selection of fresh vegetables cooked in a mildly spiced gravy made from coconut and cashew nuts.

A tangy and mildly spicy curry made with vegetables, immersed in a tamarind-based sauce with a hint of garlic and traditional spices.

Potatoes cooked with a blend of ground spices, typically simmered in a thick gravy.

Coconut chutney is a blend of grated coconut, green chillies, and various herbs, typically served as a condiment.

Roasted peanuts with spices, garnished with dried chili and curry leaves.

Steamed rice cake, often served with chutney and sambar, originating from Southern India.

Two pieces of papadam, thin lentil wafers seasoned, typically baked to achieve a crisp texture.

Ground fresh coconut blended with green chilies, curry leaves, and a hint of spices, creating a smooth and creamy texture.

Peanut blended with spices, typically includes cilantro and tamarind, creating a tangy and savory condiment.

Spiced Indian tea blend with aromatic flavors, perfect for chai (tea) enthusiasts.

Creamy blend of mango pulp and yogurt, lightly sweetened and spiced with a hint of cardamom.

Refreshing, chilled milk infused with delicate rose syrup.

Refreshing Indian cola with a unique taste- try it!

Indian lemon and lime-flavored carbonated beverage, offering a zesty and refreshing drink experience.

Regular soda available in Coke, Diet Coke, or Sprite options.

A smooth blend of ripe chickoo (sapodilla) fruit and milk, often sweetened with sugar.