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Goat leg soup.
A traditional, mildly spiced lentil extract flavored with coriander.
Boneless chicken marinated with cayenne pepper, mustard, ginger, and spices and deep fried.
Fried garlic with chili flakes and toasted chicken.
Golden pompano fish marinated with grounded paste and grilled medium sized prawns marinated with chef's special spices and deep fried.
Roasted fried fresh young goat meat.
Onion and chickpea flour fritters. Vegetarian.
Cauliflower fritters in Manchurian sauce. Vegetarian.
Spicy Indo-Chinese baby corn. Vegetarian.
Paneer and bell pepper stir fried in tangy chili sauce. Vegetarian.
4 pieces. Traditional steamed lentil and rice mini cakes. Served with sambar and chutney.
14 pieces. Steamed lentil and rice mini cakes. Served with sambar and chutney.
Idly tossed with chili powder and Indian spices. Vegetarian.
3 pieces. Doughnut-shaped Indian fritters made from black lentils.
Crispy crepe made with rice and lentil. Served with sambhar and chutney.
Fermented lentil and rice pancake. Served with sambhar and coconut chutney.
Rice and lentil crepe in cone shape topped with ghee. Served with sambhar and chutney.
Thin fermented rice and lentil crepes topped with onions. Served with sambhar and chutney.
Rice and lentil crepe stuffed with spicy potato masala. Served with sambhar and chutney.
Rice and lentil crepe spread with red garlic chili sauce inside. Served with sambhar and chutney.
Crispy Crepe smeared with spicy chutney and stuffed with potato masala.
Thin crust rice and lentil crepe with ghee. Served with sambhar and chutney.
Fermented rice and lentil crepe s(read with low fat cheese and green chilies. Served with sambhar and chutney.
Plain dosa spread with beaten egg with onions and chiles. Served with sambhar and chutney.
Fermented rice and lentil crepe with farmers market organic vegetables. Served with sambhar and chutney.
Fermented rice and lentil crepe with cottage cheese and spices. Served with sambhar and chutney.
Minced parotta sauteed with onions, eggs, and masala.
Minced parotta sauteed with onions, vegetable gravy, and masala.
Chickpeas cooked with tomato gravy and Indian spices.
Variety of vegetables cooked with coconut milk based gravy.
Tender chicken cooked with tomato gravy and Indian spices.
Golden Pompano fish cooked with tomato and garlic based gravy.
Bone-in goat meat cooked with Indian spiced gravy.
Seasonal vegetable cooked with basmati rice in a Chennai style.
Chennai style egg cooked with basmati rice.
Biryani cooked with bone-in chicken in a country style.
Tamil style biryani with goat (bone-in) and spices.
Lentils cooked in tomatoes.
Mixed vegetables cooked in a coconut based gravy.
Tender eggplants and shallots fried in oil and then simmered in masala tamarind gravy.
Paneer cooked in buttery tomato sauce.
Chickpeas cooked with tomato based gravy.
Boneless chicken simmered with Chennai 65 special masala and cooked in typical village style.
Chicken cooked with chef's special curry butter sauce.
Golden pompano cubed fish sauteed with shallots, coriander, tamarind, and spices.
Special goat curry cooked in a slow fire with fresh spices and onion sauce.
Thin and flaky layered flat bread.
Thin Indian flat bread made with wheat flour.
Fried milk powder dumpling in sugar syrup.
Cut fruits served with rose milk, chia seeds, ice cream and whipped cream.
Menu for Chennai Kings provided by Allmenus.com
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