Chettinad Restaurant London Menu

Plain crunchy pappadams served with mint, mango, and pickle chutney.

Fried chickpeas seasoned with aromatic spices.

Traditional chips made from plantains and tossed in fresh spice herbs.

A mixture of Pappadam, Kadala Poriyal and Valakkai Chips served with mint, mango, and pickle chutney.

A delicious and tangy village-style vegetable soup, bursting with savoury flavours of tomatoes and South Indian spices. Served with crispy pappadams.

This mouth-watering, spicy roasted lamb is prepared by cooking small pieces of lamb in caramelised onions and authentic Chettinadu spices, giving it its rich flavour and aroma.

Commonly known as “Chicken 65”, Poricha Koli is a spicy, deep-fried, boneless chicken cubes dish from the vibrant city of Chennai, this mouth-watering fried chicken is prepared by marinating chicken pieces in authentic spices.

The pepper chicken is prepared by cooking boneless chicken pieces in aromatic, South Indian spices include capsicum, red onions, black pepper, curry leaves, and green chillies. The chicken fry is served hot with salad and lemon slices to enhance its flavour.

Tantalise your taste buds with this authentic Chettinad-style fried fish. Fresh white fish is marinated in traditional South Indian spices to allow the rich flavour to be absorbed deep into the tender flesh.

Delicious and aromatic fried prawns are prepared by marinating fresh tiger prawns in refreshing spices and deep-frying them in lightly coated batter in traditional style, giving them a light crunch in every bite.

A mouth-watering traditional Chettinad platter consist of Aadu Chukka (lamb), Poricha Meen (fish), Eral Poriyal (prawn) and Poricha Koli (chicken).

Golden-fried lentil doughnuts are fluffy in the middle and crispy on the outside. They are served hot with sambar and chutney.

South Indian-style crepes, prepared from rice and lentil batter. Paper-thin pancakes are rolled with spicy mashed potato.

A deliciously healthy, deep-fried, South-Indian-style snack. Golden-brown potato balls, made from spicy potato masala filling.

This is an original Chettinad-style, tantalising, and authentic vegetarian dish. Blanched cauliflower florets are coated in a spiced batter and deep-fried to their crispy, crunchy goodness.

Fresh Indian cottage cheese is stir-fried with capsicums and Chettinadu spices for a rich flavor.

Mix platter of Kilangu Bonda, Mini Masala Dosa, Gobi 65 & Ulundu Vadai, and served with sambar and coconut chutney.

A paper-thin golden crepe that is cooked with clarified butter (Ghee) for crunchy goodness.

A famous South Indian Brahmin dish. Paper-thin rice and lentil crepe is rolled with a spicy filling of mashed potato masala.

A Mysore-style rice and lentil pancake prepared with a spicy filling of mashed potatoes, onions and herbs, rolled in melted butter and tangy red chutney.

A large lacy, crispy crepe made of semolina and rice flour batter mixed with ginger, green chillies and cumin seed. Served hot with potato masala.

Rich and savoury Chettinad-style rice and lentil crepe. Filled with spiced chicken, potato masala and fresh herbs.

Rich and savoury Chettinad-style rice and lentil crepe. Filled with spiced Lamb, potato masala and fresh herbs.

In Chettinadu village, it is known for using authentic spice ingredients to make Chettinadu masala curries. Our Head chef used 23 different spice ingredients to cook this authentic curry. It would be only fair to say that this is the favourite dish in Chettinadu. It makes an unbeatable combination of tomato rice and poori.

Black peppers are native to India and extensively cultivated for their flavours and medicine. At Chettinad, chicken cubes are cooked with black pepper and south Indian spices.

This is a delicious recipe taken from head chef Mariyappan’s grandmother. Mildly spiced chicken cooked in freshly grated ground coconut sauce, tempered with aromatic Chettinadu spices. It tastes great with a combination of lemon rice and paratha.

This is a flavourful blend of Basmati rice. Chicken pieces are cooked with ginger, garlic, onion, tomatoes, and aromatic spices and layered on rice in authentic Chettinadu-style.

Lamb Madras originates from the South of India and gets its name from the city of Madras, now known as Chennai, where English merchants arrived in 1640. At Chettinad, boneless lamb cubes are cooked in a rich, spicy gravy.

Our chef’s signature special lamb curry is tender pieces of boneless lamb and fresh spinach cooked in a coconut sauce with freshly ground South Indian spices flavoured with curry leaves.

This is a flavourful blend of Basmati rice. Lamb pieces are cooked with ginger, garlic, onion, tomatoes, and aromatic spices and layered on rice in authentic Chettinadu-style.

This is a speciality dish of South Indian Christians. White fish is simmered in a traditional tangy sauce of tomato and tamarind with a tinge of coconut milk.

Fishermen make this unusual curry after a long fishing trip. Squid is simmered with tangy tomato and tamarind-rich gravy sauce and sautéed with curry leaves, mustard, and fennel seeds.

Prawns are one of the most tempting coastal seafood dishes across South India. At Chettinad, tiger prawns are cooked in tamarind-rich gravy sauce with aromatic spices and taste heavenly when served with boiled rice.

Starting with pappadam and soup, followed by the main course of Eral Poriyal (prawn), Meen Kullambu (fish), three vegetable curries, raita, rice, bread and dessert.

Starting with pappadam and soup, followed by the main course of Koli Melagu Varuval (chicken), Lamb Madras, three vegetable curries, raita, rice, bread and dessert.

Starting with pappadam and rasam soup, followed by the main course of four Vegetable curry, sambar, raita, rice, bread and dessert.

These Kerala eggs are cooked and coated in a spicy, caramelised onion-tomato gravy.

A traditional Kerala dish features tender chicken pieces simmered in a rich, creamy coconut milk curry infused with aromatic spices.

This classic Kerala dish features succulent pieces of mutton stir-fried with onions, coconut slices, and a blend of aromatic spices. This dry, spicy preparation is known for its rich flavours.

This is an inspiration dish from our head chef, where white fish, prawns, and squid are simmered in a rich and aromatic coconut milk gravy infused with traditional Kerala spices.

A unique fish delicacy from Kerala consists of fish covered with special home-blended spices and masala. Then, it is wrapped in banana leaf and grilled. It is served with spicy potato and lemon rice.

The most famous dish of Kallu Shaap (Toddy Shops) all over Kerala is fish cooked in a sauce made from onions, fried chillies, turmeric, and ginger. It is served with a plate of cassava steamed in turmeric water. This combination tastes so good that people walk into these village bars to taste it even though they don’t drink alcohol.

This is rich, spice-laden duck curry with coriander, cashew nut and coconut gravy. A speciality from Syrian Christian cuisine

Indulge in the flavours of Kerala’s coastal region with our Prawn curry, a beloved local dish. Our succulent prawns are perfectly cooked in a special sauce made from ground spices, including fresh coconut, ginger and garlic.

Soft shell crab, cooked perfectly with homemade spice blend and coconut-infused sauce. The spices and coconut complement the delicate sweetness of the crab meat, creating a rich and flavourful sauce that is simply irresistible.

Aubergine sautéed and cooked with authentic south Indian spices. This is a famous Tamilian staple curry made to serve along white rice. It is tangy and thick in texture.

Traditional vegetable, Ladyfinger Mor Kulambu is a popular South Indian dish that made from slightly sour yogurt and pairs beautifully with steamed rice.

Spinach and paneer tempered with garlic, onion and other spices.

Creamy tomato sauce simmered with light spices and studded with homemade cottage cheese, cashew nuts and peas.

This a healthy, colourful, and aromatic South Indian made with mixed vegetables, coconut, and yoghurt, flavoured with curry leaves and coconut oil.

Toor dhal is cooked in a traditional blend of spices, green chillies, and tomatoes and flavoured with curry leaves to create a rich aroma.

Tender kala chana (brown chickpeas) simmered in a rich tomato onion gravy and cooked with traditional aromatic herbs.

A South Indian-style stir-fry called Carrot Cabbage Poriyal features the distinctive flavours of mustard seeds, cumin seeds, and dry red chillies.

Beetroot Thoran is a vibrant and flavourful Kerala-style stir-fry made with coconut, and a blend of aromatic spices.

Locally produced vegetable mango salad is served with a dressing of olive oil, lemon and crushed black pepper.

Cucumber, Onion, Tomato and Carrot.

Sambar is a vegetable stew made with tamarind, drumstick, onions and tomatoes.

Steamed plain white basmati rice.

Lemon rice – A tangy, fresh tasting rice cooked with lemon juice and peas.

Steam rice mixed with South Indian tomato masala sauce.

Basmati rice steamed with aromatic herbs and spices.

Pieces of regular Indian bread made of finely milled whole wheat flour.

Flaky bread made with white flour.

Fluffy fried flat breads made from wheat flour.

Soft pancake made from yeast-fermented rice batter.

Pappadam, Valakkai Chips, Kadala Poriyal and chutneys.

Poricha Kolli (Chicken), Gobi 65 (Cauliflower), Aadu Chukka (Lamb) and Poritha Eral (Prawns).

Chettinad Kolli Curry (chicken), Aadu Keerai Kari (Lamb), Meen Kullambu (Fish), Katharika Kara Kulambu (Aurbergine), Parippu Kari (Dhal), Cabbage & Carrot Poriyal.

Plain Rice and Lemon Rice.

Paratha and Chapathi.

Gulab Jamun or Kesari.

Pappadam and Chutneys.

Poricha Kolli (Chicken), Aadu Chukka (Lamb) and Masala Dosa.

Lamb Madras, Thengai Kolli Kullambu (Chicken), Chettinad Kolli (Chicken), Kadala Kulambu (Dry Peas), Parippu Kari (Dhal).

Plain Rice and Lemon Rice.

Paratha.

Gulab Jamun.

Golden pancake smothered with chocolate sauce and nuts, served with chocolate sauce.

Homemade condensed milk in a rose and saffron syrup served with ice cream.

This unusual Indian dessert is made with grated carrot, whole milk, dried fruit & nuts.

A traditional Chettinad pudding made from semolina cooked with butter and studded with raisins and cashew nuts.

Delicious and smooth Indian ice cream with your choice of mango and pistachio

Choice of vanilla, chocolate or strawberry

Homemade condensed milk in a rose and saffron syrup is served with a creamy blend of five spices: cinnamon, Clove, Cardamom, Ginger, and Vanilla.

Deliciously fresh and creamy with peachy fruit character. A classic South African style.

Distinctive nose of wild flowers, with touches of honey and banana: soft, fresh and lively with notes of ripe pear.

Light yellow in colour, floral and citrus aromas and displaying ripe, fresh fruit flavours, a clean mouthfeel and lively crisp acidity.

Intense, aromatic, tropical fruit flavours spiked with a wedge of orange peel and a sprinkling of baking spice.

Soft, warm and smooth red with lots of blackcurrant and plum fruits and a dash of spice.

This wonderful indigenous grape produces Shiraz like flavours and spice with the extra bit of juicy fruit, liquorice and vanilla.

Medium-bodied and fruity with raspberry, cherry and plum, complemented by vanilla spices.

Intense red-purple with rich, red-berry fruit aromas with juicy plums, dark chocolate and mulberries.

Classic Mojito is made from fresh mint, muddled limes, sugar syrup and white rum

A most popular short cocktail with Tequila, Cointreau with lime juice

A perfectly balanced classic island drink made of white Rum with pleasant flavour of coconut cream blended with pineapple juice.

A refreshing cocktail with Vodka blue curacao topped with lemonade and a touch of lime.