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Tukmaria. Vanilla ice cream, rose syrup, vermicelli, and basil seeds.
Fresh lime, mint leaves, agave syrup, and choice of flavor. Non-alcoholic.
Roasted fried fresh young goat meat.
Boneless chicken marinated with cayenne pepper, mustard, ginger, and spices and deep fried.
Fried garlic with chili flakes and toasted chicken.
Deep fried boneless chicken mixed with spices and rice flour.
Golden pompano fish marinated with grounded paste and grilled medium sized prawns marinated with chef's special spices and deep fried.
Fish marinated with special masala and crispy fried.
Quail marinated with south Indian spices, lemon juice and roasted.
Idly tossed with chili powder and Indian spices. Vegetarian.
Idly fritters in Manchurian sauce. Vegetarian.
Cauliflower fritters in Manchurian sauce. Vegetarian.
Paneer and bell pepper stir fried in tangy chili sauce. Vegetarian.
Spicy Indo-Chinese baby corn. Vegetarian.
Spicy paneer fritters garnished with cilantro. Vegetarian.
Indian green chili seasoned in chickpeas batter, fried and garnished with cilantro. Vegetarian.
Onion and chickpea flour fritters. Vegetarian.
Tomatoes, onion, and chilies mixed with beaten eggs and added spices. Vegetarian.
Deep fried lentil donuts served with chutney and sambar.
Mixed vegetable and chickpea flour fritters.
Goat leg soup.
A rich and creamy mushroom soup made with milk, cream, and button mushrooms.
Fresh plum tomatoes and a dash of cream.
A traditional, mildly spiced lentil extract flavored with coriander.
Seasonal vegetable cooked with basmati rice in a Chennai style.
Biryani cooked with bone-in chicken in a country style.
Chennai style egg cooked with basmati rice.
Tamil style biryani with goat (bone-in) and spices.
Biryani cooked with paneer in Chennai style.
Steamed lentil and rice cakes served with choice of entree.
Fermented lentil and rice pancakes served with choice of entree.
Fluffy multi-layered bread served with choice of entree.
Thin flat bread made from wheat flour served with choice of entree.
Steamed rice flour string hoppers served with choice of entree.
14 pieces. Steamed lentil and rice mini cakes. Served with sambar and chutney.
4 pieces. Traditional steamed lentil and rice mini cakes. Served with sambar and chutney.
4 pieces. Doughnut-shaped Indian fritters made from black lentils.
Crispy crepe made with rice and lentil. 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.
Rice and lentil crepe in cone shape topped with ghee. Served with sambhar and chutney.
Thin crust rice and lentil crepe with ghee. Served with sambhar and chutney.
Fermented rice and lentil crepe spread with pesto sauce. Served with sambhar and chutney.
Fermented rice and lentil crepe with farmers market organic vegetables. Served with sambhar and chutney.
Fermented lentil and rice pancake. Served with sambhar and coconut chutney.
Fermented rice and lentil crepe with cottage cheese and spices. Served with sambhar and chutney.
Fermented rice and lentil crepe s(read with low fat cheese and green chilies. Served with sambhar and chutney.
Thin fermented rice and lentil pancakes topped with onions. Served with sambhar and chutney.
Plain dosa spread with beaten egg with onions and chiles. Served with sambhar and chutney.
Plain dosa spread with chutney and filled with cooked shrimp masala. Served with sambhar and chutney.
Boneless chicken simmered with Chennai 65 special masala and cooked in typical village style.
A popular Andhra chicken curry cooked with gongura (red sorrel) leaves.
Chicken cooked with chef's special curry butter sauce.
Special goat curry cooked in a slow fire with fresh spices and onion sauce.
Andhra style spicy goat curry cooked with gongura (red sorrel) leaves.
Fish curry. Golden pompano cubed fish sauteed with shallots, coriander, tamarind, and spices.
Authentic South Indian spicy fish curry made with anchovies.
Tender shrimp marinated with Chettinad spices and cooked with curry leaves.
Yellow split peas and spinach flavored with butter infused with cumin, turmeric, garlic, and ginger.
Lentils cooked in tomatoes.
Tender eggplants and shallots fried in oil and then simmered in masala tamarind gravy.
Classic Indian vegetable curry cooked with garlic, tomato, and chef special sauce.
Mixed vegetables cooked in a coconut based gravy.
Paneer cooked in buttery tomato sauce.
Spinach cooked with cubes of fried paneer cheese.
2 pieces. Thin Indian flat bread made with wheat flour.
2 pieces. Thin and flaky layered flat bread.
2 pieces. Fluffy multi-layered flat bread.
Spicy exotic chickpea curry with crispy puffed batura.
Minced parotta sauteed with onions, eggs, and masala.
Minced parotta sauteed with onions, vegetable gravy, and masala.
Fried milk powder dumpling in sugar syrup.
Menu for Chennai Kings provided by Allmenus.com
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