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Chennai Dosa Group CHE NNAI D O SA G R O U P KALAVAI (SALAD) KOZHI (CHICKEN) SARVOTTAMAM (GRAVIES) ANNAM (RICE) 1. PACHAI 19. KOZHI LOLLIPOP (CHICKEN LOLLIPOP) 61. CHITRA ANNAM (VARIETY RICE) Green Salad–cucumber, onion, carrot, tomato, Chicken lollipop is an hors d`œuvre that is made KAIKARI (VEGETARIAN) South Indian speciality variety Rice, a choice of Lemon, lettuce. (V) 2.89 from the middle (and sometimes inner) segments tamarind, curd, tomato, coconut rice. (V) 4. 3 0 of chicken wings. Coated in a spicy red batter and 41. VENDAIKA KUZHAMBU (LADY’S FINGER) 62. PALAGARA CHITRA ANNAM (VARIETY RICE 2. KHUCHUMBER crisp fried, served with hot garlic sauce. 6 . 5 5 A delicious South Indian style preparation of Lady’s PLATTER) Julienne cutting of tomato, onion, cucumber, Finger (Okara) with tamarind base. (V) 6.3 0 capsicum, green chilli, dusted with special spices. 20. KOZHI 65 (CHICKEN 65) Variety rice sampler–Lemon rice, coconut rice, Culinary invention of the legendary Buhari’s in (V) 3 . 8 9 tamarind rice, tomato rice. (V) 6.10 Chennai–tender chicken pieces dipped in special 42. KALAAN KUZHAMBU (MUSHROOM) spice mix and crisp fried. 6 . 5 5 Mushroom in a mildly spiced curry sauce. (V) 6.3 0 3. TANDOOR GRILLED SALAD 63. PONGAL Avacado, apple & pineapple grilled in Tandoor oven Rice dish cooked with lentils, herbs and spices, 21. KODI 65 (ANDHRA STYLE CHICKEN 65) 43. ARACHIVITTA SAMBAR and served along with egg, spiced chickpeas, served with Sambar and chutney’s. (V) 4. 8 9 A traditional Tamil brahmin Sambar with lentils, peppers, sweetcorn, tomatoes and sprinkled with spices and crisp fried. Very hot 6.5 5 stone ground spices, vegetables and Madras 64. SADHA ANNAM (PLAIN RICE) grated paneer (V) 7.99 onions.(V) 4.4 0 Steamed Basmati rice. (V) 2. 7 9 SOUPS 22. VAIGAI KOZHI SUKKA (CHICKEN SUKKA) 44. ENNAI KATHRIKAI (BRINJAL) 65. VARUTHA ANNAM (FRIED RICE) Tender Chicken , cooked gently with spices, a Basmati rice stir fried with special spices. Chinese soups. popular dish from Madurai. 6 . 5 5 A delicious South Indian style preparation of Brinjal (Egg plant). (V) 6.3 0 a) Veg 5.10 b) Kalaan 5.10 c) Egg 5.10 4. MELAGU RASAM 23. KARAI KOZHI (CHILLI CHICKEN) d) Chicken 6.10 e)Paneer 7.10 Pepper Rasam, a spicy, sour South Indian soup, is An Indo Chinese dish, chicken dipped in special batter 45. KEERAI PANEER (SPINACH + PANEER) 66. PILAU RICE (V) 4.10 a potent blend of freshly roasted and ground black and fried crisp and stir fried in soya sauce. 6 . 5 5 A delicious dish consisting of spinach, tomato, pepper and cumin prepared with tamarind base. It’s paneer in a thick paste made with pureed spinach 67. KAIKARI BIRYANI Vegetable Biryani 8.10 KARI (LAMB) and seasoned with special spices. (V) 7.15 68. KOZHI BIRYANI Chicken Biryani 9.10 germs. (V) 3.89 24. THANJAI KARI SUKKA (LAMB SUKKA) 46. KADAI PANEER 69. KARI BIRYANI Mutton/Lamb Biryani 10.10 Succulent lamb , cooked gently with spices, a 5. SWEET CORN SOUP Mouth watering cottage cheese dish and vegetables PARROTA Crushed and whole sweet corn comes together popular dish from Thanjavur. 7 . 5 5 cooked with traditional spices in a kadai. (V) 7.15 with a colourful assortment of juicy vegetables (or) 25. LAMB ULARTHIYATHU (KERALA DRY ROAST) 70. PLAIN chicken in this sumptuous soup 47. VEG KURMA Lamb stir fried with cashews, raisins and special cooked bread. (V) 2.8 9 Vegetables stewed with coconut milk and special a) Kaikari (Veg) 3.89 b) Kozhi (Chicken) 3.89 Kerala spices.Has a very unique taste. 7 . 5 5 spices. (V) 5.70 71. VEECHU 6. HOT AND SOUR SOUP 26. MAMSAM VEPUDU (ANDHRA MUTTON FRY) a) Plain 2.85 b) Egg 3.35 A hot and tangy combination of veggies (or) chicken, Lamb/Mutton cooked in unique style sauteed and stir 48. PAPPU CHARU ginger, pepper and Chinese sauces. It is one of the fried with a mix of avour some spices. Has a distinct Dal simmered in creamy gravy sauteed with 72. KOTTHU famous Indo Chinese soup recipes. Its taste and taste, normally hot, but spiceness can be varied 7 . 5 5 tomatoes, onions and mild spices (V) 5.8 0 A popular delicacy of South India with minced parrota. a) Veg 4.79 b) Egg 4.79 c) Chicken 6.10 and chillies. KADAL UNAVU (SEA FOOD) 49. MOTTE KUZHAMBU (EGG) d) Mutton 7.10 a) Kaikari (Veg) 3.89 b) Kozhi (Chicken) 3.89 Boiled Eggs simmered in traditional spice mix. A must try for egg lovers. 6.7 0 27. VANJARAM INJI VARUVAL (KING FISH FRY) 73. TANDOOR PARROTA PRARAMBHAM (STARTERS) Parrota made in Tandoor Oven. (V) 3.6 9 and tossed dry with home ground masala 6 . 4 9 KOZHI (CHICKEN) KAIKARI (VEGETARIAN) VADAKA INDHIYA ROTI 7. KUCHI CHIPS 28. YERA/ CHEMEEN SUKKA (PRAWN SUKKA) 50. KOZHI MELAGU KUZHAMBU (PEPPER Grated Potato Chips with Spicy masala (V) 2.49 Prawn, cooked gently with spices. 8.10 74. CHAPPATI CHICKEN) Thin pancake of unleavened whole wheat bread 29. KARAI YERAL/ CHEMEEN (CHILLI PRAWN) Chicken in black pepper curry - a rich South Indian cooked on a girdle. (V) 1.6 9 8. PLAIN APPALAM An Indo Chinese dish, prawns, dipped in special curry, from “Gods own Country”. A culinary delight South Indian version of popadums, small and where the heat of the pepper is complemented by 75. POORI MASALA delightful. (V) 1.99 8.10 the sweetness of the other ingredients. 7.4 0 Unleavened deep fried Indian bread served with special Artisanz Potato masala. (V) 4.6 9 9. METHU VADAI 30. ARTISANZ CALAMARI 51. NEY KOZHI (BUTTER CHICKEN) Savoury lentil doughnuts containing onions, Calamari stir fried with onion, freshly cracked black Chicken in a mildly spiced curry sauce. 7.4 0 76. CHANA BHATURA Large deep fried bread green chillies, coconut and pepper corns, fried pepper and roasted garlic. 7.10 served with delicious chick peas masala. (V) 5.8 9 crisp. (V) 3.79 52. KADAI KOZHI (KADAI CHICKEN) PLATTERS Mouth watering chicken dish and vegetables cooked 77. NAAN Leavened bread traditionally cooked in tandoor oven. 10. PARUPPU VADA with traditional spices in a kadai. 7.4 0 A crispy and savory deep fried fritter made from 31. SAIVAM PALAGARA SUVAIGAL (VEG PLATTER) a) Plain 2.50 b) Butter 2.79 c) Garlic 2.79 chana dal and spices, is a popular street food of Samosa, Paneer Tikka, Onion Bajji, Chilli Bajji. (V) 53. KOZHI KURMA (CHICKEN KURMA) d) Peshwari 3.10 e) Chilli Coriander 2.79 South Indian cuisine (V) 3.79 13.49 f) Keema 3.79 32. ASAIVAM PALAGARA SUVAIGAL (NON VEG milk and special South Indian spices 7.4 0 11. SAMBAR VADAI CHEF’S SPECIAL Medhu vadai soaked in sambar (Thick traditional PLATTER) 54. CHETTINAD KOZHI KUZHAMBU Starter /Tiffin Items South Indian lentil stew). (V) 3.99 Kai Pidi Chops, Kozhi Tikka, Kozhi Tandoor, Sheesh A classic South Indian dish from Chettinad region. Kebab. 15.49 Chicken pieces (with bone) marinated in unique 78. KARAI PANEER (Chilli Paneer) blend of spices and slow cooked. 8.7 9 An Indo-Chinese dish, paneer marinated in special 12. SAMOSA 33. KADAL UNAVU PALAGARA SUVAIGAL batter and crisp fried, then stir fried with chilli Britain’s favourite snack gets the South Indian (Sea food platter) KARI (LAMB) sauce. (V) 8.20 treatment, crisp fried with special potato masala and Tuna sh cakes, Squid, Tilapia, Prawns 17.99 79. KOZHI PANDIYA (Chicken Pandiya) green peas lling, served with tamarind sauce. (V) 55. USILAMPATTI KARI KUZHAMBU A rural street food delicacy, succulent chicken 3.79 Slowly simmered lamb curry from rural Madurai with TANDOOR pieces marinated in special spices, crisp fried and 13. KARAI POOKOSU (CHILLI CAULIFLOWER) poppy seeds. 8.3 0 simmered until dry in hot and tangy sauce 7.9 9 An Indo-Chinese dish, cauliower orets marinated 34. PANEER TIKKA 80. KOZHI KAAL FRY (Chicken Drumsticks) in special batter and crisp fried, then stir fried with Paneer chunks marinated in special spices and 56. KADAI KARI Chicken drumsticks marinated in special spices, crisp fried chilli sauce (V) 6.25 grilled in tandoor oven. (V) 6 . 7 9 Mouth watering Lamb dish and vegetables cooked and then tossed in a pan with ground spices 7.9 9 with traditional spices in a kadai. 8.3 0 81. MEEN (FISH) POLLICHADHU 14. POOKOSU 65 (CAULIFLOWER 65) 35. KOZHI TIKKA (CHICKEN TIKKA) Chicken pieces marinated in special spices and 57. KOTHUKARI KUZHAMBU then grilled 14.49 dipped in special spice mix and crisp fried.(V) 6.25 grilled in tandoor oven. 7.10 (KEEMA CURRY) 82. KAL ERA VARUTHA MASALA (LOBSTER) Keema cooked in kerala style in aromatic spice Lobster stir fried black pepper infused in a Chettinad 36. KOZHI TANDOOR (CHICKEN TANDOOR) infused coconut milk. 8.3 0 15. BAJJI Chicken marinated in yoghurt and special spices spice mix. (Please ask for price) and roasted in tandoor oven. 83. MADURAI NJANDU SUKKA (CRAB) either Chilli / Onion/ Potato. (V) 6.25 KADAL UNAVU (SEA FOOD) a) 1/4 5.10 b) 1/2 8.10 c) FULL 13.10 Blue crab meat without shell stir fried with special 16. KARAI KALAAN (CHILLI MUSHROOM) spices 9 99 37. MADURA KEBAB 58. MEEN KUZHAMBU (FISH CURRY) . An Indo-Chinese dish, mushroom marinated in Tender Chicken pieces marinated in special south 84. IDIYAPPAM (Steamed Rice Cake) special batter and crisp fried, then stir fried South Indian steamed rice noodle cake served Indian spices and grilled in Tandoor Oven.
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