Chettinad Restaurant Leicester Menu

Plain crunchy pappadams

Thinly sliced cassava seasoned with aromatic spices.

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

A Chettinad-style, appetising lamb bones soup. Lamb bones are boiled with coastal spices and cooked with ginger, onion, green chillies and crushed black pepper.

A tangy and savoury, village-style spicy tomato based consomme seasoned with South Indian spices.

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.

Thin Sliced lamb marinated with our kerala chef special masala, crispy and flavoured spicy served with salad.

Commonly known as “Chicken 65”, Poricha Kolli is a spicy, deep fried, boneless chicken cubes dish, originating 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 along with capsicum, red onions, black pepper, curry leaves, and green chillies. The chicken fry is served hot with salad and lemon slices to take the flavour up a notch.

Crispy and flavourful chicken lollipops are marinated in a spicy mixture served on the bed of salad.

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

Tantalise your taste buds with this authentic Chettinad-style fried fish. Fresh King 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 that are prepared by marinating fresh tiger prawns in refreshing spices and deep-fried in lightly coated batter in traditional style to give feel of light crunch in every bite.

Tiger Prawn marinated in refreshing spices and sauteed with chettinad special chilli sauce.

Tasty and crispy batter fried squid, seafood delicacy from our Gods own country. Squid seasoned with several tangy spices served with side of fresh garden salad.

Mussels sauted with crushed ginger, black pepper, caramelised onions, curry leaves and sprinkled with ground spices.

Lovely seafood combination in a plater includes Poricha meen (Fish), kozhuva poriyal (Anchovy), Eral poriyal and Mussels pepper fry served on the bed of garden salad and Chettinad special dipping’s.

As an assortment of crushed crispy pastry, seasoned potatoes, nuts and puffed rice coated in a sweet and sour tamarind chutney.

Delicious, golden-fried, Lentils ground together with, green chilli, ginger, and curry leave doughnuts that are fluffy in the middle and crispy golden on the outside. 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, onion, and green chilli fillings for a savory taste.

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

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 special Chilli sauce.

Golden fried triangle pastry, stuffed with potatoes, carrot, onion and peas served on the bed of salad.

Mashed & kerala flavoured spiced vegetable patty served with challas (onion salads with vinegar dressing)

Mix platter of Chilli paneer, Mini Masala Dosa, veg cutlet, Ulundu Vadai, and served with salad, chutney and Sambar.

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.

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.

Rice and lentil pancake filled with grated cottage cheese, capsicum, carrot, peas, green chillies, ginger and onion.

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 & savoury Chettinad-style rice and lentil crepe. Filled with spiced lamb potato masala and fresh herbs.

Chettinad style rice and lentil crispy pancake filled with traditional filling of Prawn & seasoned potatoes.

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

Peppercorn are native to India and are extensively cultivated there for both its flavours and medicine. At Chettinad, cubes of chicken are cooked with crushed green peppercorn and tempered with south Indian spices.

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

A traditional Kerala Chicken curry. This is the must have dish of any occasion in Kerala were boneless chicken breast cooked with special aromatic spices and herbs.

A flavourful blend of Basmati rice. Chicken pieces are cooked with ginger, garlic, onion, tomatoes with aromatic spices and layered on rice in authentic Chettinadu-style served with papad, pickle, raitha and curry sauce.

A weekend favourite in Karaikudi, a village town of Chettinadu and pioneers of using authentic spices to make Chettinadu masala. Our Head chef used 23 different spice ingredients to cook this authentic curry. A wedding would be unimaginable without this lamb dish, cooked in traditional Chettinadu masala.

This is a delicious recipe taken from the head chef’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.

Lamb Madras is said to originate from South of India and gets its name from the city of Madras now known as Chennai, when English merchants arrived there in 1640. At Chettinad, boneless lamb cubes cooked in rich Chettinad spicy gravy.

Roasted Lamb cubes with traditional kerala aromatic spices and ginger, garlic, shaved coconut tempered with mustard.

Our chef’s signature special lamb curry, Tender pieces boneless lamb and fresh spinach cooked in a coconut sauce and freshly ground south Indian spices and flavoured with curry leaves.

A flavourful blend of Basmati rice. Lamb pieces are cooked with ginger, garlic, onion, tomatoes with aromatic spices and layered on rice in authentic Chettinadu-style served with papad,pickle, raitha and curry sauce.

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

This dish is a true representation of the best kerala fish dish must try. Fish is simmered in a traditional kerala spices, ginger, chilli, and thick coconut milk.

Kokum flavoured spicy fish curry also called Shappu meen curry(Local toddy shop in kerala).

This unusual curry is made by fisherman after a long fishing trips. Squid is simmered with tangy tomato and tamarind rich gravy sauce and finally sauteed with curry leaves, mustard and fennel seeds.

Prawns is one of the most tempting coastal seafood dishes across South India. At Chettinad, tiger prawn is cooked in freshly grated coconut with aromatic spices and tastes heavenly with Plain rice.

An inspiration dish from our head chef, where king fish, squid and prawns dipped in coconut flavoured sauce and cooked with South Indian roasted spices. Perfect combination with coconut rice.

A special fish delicacy from Kerala. Fish covered with special home blended spices and masala. Then wrapped in banana leaf and grilled. Served with spicy potato and refreshing salad.

Prawn and basmati rice cooked with traditional Chettinad spices.

Starting with Kozhuva(Anchovy) fry, followed by a main course of Eral chukka (prawn), Meen Kullambu (fish), Kannava Curry (squid), two vegetable curry, pappad,pickle,raitha, boiled rice, bread and dessert.

Starting with spicy lamb soup, followed by a main course of Kolli Melagu Varuval (chicken), Chettinad Kolli (chicken), Thengai Aadu Kullambu (lamb), two vegetable curry, pappad,pickle, raitha, rice of the day, bread and dessert.

Starting with Mini Masala Dosa, followed by a main course of Muttor Paneer, Dry curry, Vegetable curry, Rasam, sambar,pappad,pickle raitha, Boiled rice, bread and finally a dessert. (An alternative can be prepared for vegans).

Fresh mix vegetables cooked in a creamy sauce of roasted nuts and coconut.

Aubergine sauteed 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, Lady finger Mor Kulambu is a popular South Indian dish that is made from slightly sour yogurt and pairs beautifully with steamed rice.

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

Tender chickpeas simmered in a light tomato masala sauce and cooked with traditional herbs and spices.

Fresh spinach is cooked with onion, garlic, tomato and simmered with fresh herbs and spices.

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

Basmathi rice and mixed vegetables are cooked together with south Indian spices, vegetable korma, raita, pappad and pickle.

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

Potato cooked with aromatic South Indian spices.

Fresh beans tempered with mustard, onion, and fresh coconut.

Crunchy maslala fried Anchovy fish in kerala style.

Steamed plain white basmati rice.

A tangy, fresh tasting rice cooked with lemon juice.

Steam rice mixed with South Indian tomato masala sauce.

Basmati rice steamed with aromatic herbs and spices.

Basmathi rice mixed with tossed mushroom, dried red chilli, curry leaves, garlic and mustard.

Basmati rice tossed together with fresh grated coconut, lentil, cashew nuts and curry leaves.

One of the most famous flat Flaky bread from kerala made with white flour lovely combination of any south Indian curry.

Appam is a soft pancake made from yeast fermented rice batter.

Fluffy fried flat breads made from wheat flour.

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

Golden pancake smothered with warm cane sugar and nuts. An alternative can be prepared for vegans.

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

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

Cold yoghurt cheese, soured and infused with saffron, sprinkled with crushed pistachios and almonds.

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, pistachio, malai or almond flavours.

Choice of vanilla, chocolate or strawberry.

Elegant glass filled with dairy ice cream layered with thick Cadbury chocolate sauce and Cadbury’s flake.

Vanilla and Caramel ice cream with chocolate balls, toffee pieces & caramel sauce.

Luxury Vanilla & Strawberry ice cream swirled with strawberry sauce presented in a unique glass.

Cool and delicious coconut ice cream packed in to real half coconut shell.

Vanilla ice cream in a free plastic toy.

Vanilla and strawberry ice cream with chocolate chips packed in a plastic cup with funny surprise, kids will love it.

SE Australia – Unoaked, a tropical fruit flavoured wine with notes of spring blossom and honey.

South Africa – Attractive Grassy Cape wine laden with crunchy gooseberry crispness.

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

Italy – Citrus, thyme and blackcurrant leaf with mouth-watering citrus fruit on the palate.

SE Australia – Plum, mulberry and blackberry followed by a spicy vanilla note.

Central Valley, Chile – Shows strong berry-fruit aromas followed by some lovely chocolate undertones and a light fruitcake finish.

Italy – Fresh cherry and bramble fruit aromas, followed by a note of vanilla on the finish.

South eastern Australia – Restrained blackberry fruit backed by a crisp finish.

28.0%

20.0%

40.0%

35.0%

More of a Scotch-forward mixed drink than a cocktail, the Godfather is an easy equal parts Scotch whisky and amaretto.

The potent concoction of rum, vodka, tequila, gin and triple sec is often finished with a mixture of sweet and sour, lemon juice and cola.

The Singapore Sling is a classic cocktail that is fruity, herbaceous and tastes like paradise. A delicious cocktail with Cointreau, Pineapple Juice, Lemon Juice, Gin, Grenadine, Brandy, Angostura Bitter and Benedictine.

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

Indian Lager 4.3%

Indian Lager 4.3%

Blond IPA 4.7%

Blond IPA 4.7%

Orange & Passion Fruit / Apple & Mango

Can 330ml

Bottle 330ml

Bottle 330ml

Fresh Lime Juice

Fresh Lime Juice with Ginger

A Healthy refreshening drinks, Fresh Mint with Lime and Sugar