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3 pieces of curried potatoes pastry.
Choice of cauliflower or mushroom or baby corn.
Steamed rice and lentil delicacy.
Steamed lentils and rice dumplings made in a special pan.
Lentil, seasoned herbs, fresh curry leaves.
Crispy roundels with lentil, seasoned with herbs and fresh curry leaves. Served with chutney.
Popular Indo-Chinese variation of manchurian gravy with spices and herbs.
Indo-Chinese chilly gravy sauce with pepper, spices and herbs.
Cauliflower and spicy flavored batter.
Onion fritters served with chutney. Regional choice of Madurai vengaya cashew pakoda regular.
Hot. Specialty chettinad appetizer.
Chicken coated in a spicy marinade.
Chicken wings coated in a spicy marinade.
Indo-Chinese variation of manchurian gravy with spices and herbs.
Boneless cubes of chicken, with Indo Chinese chilly sauce.
Pepper Chicken Dry. Hot. Peppercorn flavored dry chicken.
Curry leaves shrimp pepper fry, chilly shrimp, shrimp Manchurian, shrimp.
Grilled bone-in king fish steak (vanjiram).
Shell-less hand picked crab lumps, coconut and green chilies.
Anglo-Indian invention of lentil soup. Choice of vegetables or chicken.
Famous Indian street food. Samosas, chickpeas and chutneys.
South Indian spicy soup. Tamarind and black pepper.
Goat Bone. Hot. Simmered goat bone, garlic, peppercorn and coriander.
South Indian style layered flat bread.
Slightly thick Indian flat bread made from open flame or wheat bread made from tandoor.
Slightly thick Indian flat bread or wheat bread made from open flame or wheat bread made from tandoor.
Chettinad specialty. Grilled flatbread.
Unleavened bread stuffed with fresh eggs.
Chettinad version of popular whole wheat unleavened bread.
Whole wheat. Layered buttery bread.
Whole wheat bread made on open flame.
House spices and vegetables grilled in the tandoor.
Tender pieces of chicken grilled in tandoor oven.
Appetizer. Tender chicken chops and Chettinad species.
Choice of protein grilled in tandoor with aromatic spices.
Shrimps, yogurt, spices and cooked in tandoor.
Tender rack of lamb, nutmeg and black cumin.
Mix of chicken or meat and seafood.
Butter masala with choice of your protein.
Mustard leaves (saag) and spices.
Traditional home made gravy with choice of protein.
Hot. Signature dish. An army of individually roasted spice mix freshly ground to perfection arguably the most aromatic gravy from India.
Creamy tomato tangy house sauce with nuts.
Spicy gravy, vinegar and tangy sweet-sour sauce.
Hot. Delectable mix of handpicked spices from Andhra, ground to infuse aromatic flavor to the spicy gravy.
Mughal influenced version of south Indian korma cooked with choice of protein.
Hot. Your choice of protein with spicy chettinad sauce.
Tender pieces of chicken, Mangalorean spices and coconut milk.
Thin lengthy rice and lentil crepe served with coconut chutney and sambar.
Thin crispy wheat and rice crepe mildly spiced.
Chettinad style thin rice and lentil crepe filled with a mixture of grounded dry spices containing dry chillies, lentil and sesame seed and served with coconut chutney and sambar.
1 piece of spongy crepe, served with sambar and chutney.
Thin rice and lentil crepe.
Thick rice and lentil pancake topped with chopped onions or tomatoes or chilies or any combination.
Rice and lentil crepe served, Mysore chutney spread.
Appam is crispy edged cup-shaped pancakes made of a fermented rice batter. Popular in southern India and Sri Lanka.
4 string hoppers made of fermented rice batter.
Thin rice and lentil crepe cooked with beaten egg.
Steamed rice and lentil delicacy.
Minced layered flatbread flavored with choice of protein.
Kal dosa served with porridge made of steamed lentils cooked with fresh onion and tomato with south Indian special spices.
Chettinad spiced kheema (minced mutton) spread on thin rice and lentil crepe served with salsa.
A traditional favorite of aromatic biryani dum cooked with array of whole spices as against ground spices. Choice of veg or meat or shrimp.
Layered bread delicately sandwiching flavored minced goat.
Shrimp. Hot. Shell less shrimps, shallot onions, chettinad spicy masala.
Hot. Whole crab, shallot onions, special chettinad and marathi spices.
Fish of the day, tamarind, herbs and spices.
Steak cut Grill Fry. Bone-in Pomfret
Spicy. Pieces of vegetable (or paneer or egg) sauteed with Chettinad masala. Region: Chettinad.
Specialty dals (lentil curry) from regional India.
Hot. South Indian spicy curry with okra.
Eggplant Curry. Hot. Eggplants, tamarind and coconut.
Cottage cheese in a creamy almond sauce.
Cauliflower, potatoes, cumin and spices.
Croquettes of cottage cheese, potatoes and delicious rich sauce.
Butter chicken masala.
A flavorful blend of saag and cubes of cottage cheese.
Mughal influenced south Indian korma cooked with vegetables, almond, cashew coconut, herbs and spices.
Chick peas curry with tomatoes and onions.
Mildly spiced okra spice gravy.
Green peas cooked, cottage cheese and served in a creamy sauce.
Milk based dumplings served in a sweet creamy sauce topped with pistachios.
Rice and lentil cooked with jaggery (brown sugar) and milk flavored with cardamom.
Dairy based dumpling soaked in cardamom sugar syrup.
Vermicelli, milk, cream and sugar.
Refreshing drink with mangos and homemade yogurt.
Dark roasted coffee and chicory, brewed with a traditional pierced metal device. Region: Tamil Nadu.
Special rose flavored Indian milk.
Tea traditionally blended with ginger, cardamom, sugar and milk.
Shallow Half Tray Shahi Goat Dum Biryani. Chef choice of appetizer and Dessert.
Shallow Half Tray Chicken Biryani. Chef choice of Appetizer and Dessert.
Shahi Style Goat Dum Biryani
Menu for Arusuvai Regional Indian Cuisine provided by Allmenus.com
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