South Indian vegetable crisps South Indian vegetable crisps prepared by deep frying lightly battered vegetables julienne.

Batter fried cauliflower florets spiced up in a traditional South Indian spicy saute mix.

Popular South Indian snack prepared by deep frying thinly sliced vegetables battered in chick pea flour.

Batter fried paneer cubes spiced up in a traditional South Indian sauté mix.

Savory South Indian snack prepared by deep frying a mixture of coarsely ground chick peas with herbs and spices.

Cashew crisps prepared by deep frying lightly battered vegetables julienne.

Savory doughnut like South Indian snack prepared by deep frying black gram dough mixed with spices.

Green spinach crisps prepared by deep frying lightly battered vegetables julienne.

Spicy mashed potato balls dipped in a chick pea batter and deep fried.

2 Pieces.

1 of the popular Indo-Chinese dry dishes prepared by deep frying cauliflower florets dipped in a batter.

Chicken cubes marinated in a mild savory mix and deep fried.

Shrimp dipped in a savory chick peas batter and deep fried is a popular snack from coastal South India.

Spicy chicken cubes chicken cubes marinated in a mild savory mix and deep fried, chicken cubes spiced up with a South Indian sauté mix.

1/2 sliced boiled eggs dipped in a savory batter and deep fried.

Mildly spiced chicken wings pulled up in the shape of a lolly-pop and deep fried.

Full nethili fish marinated in a special house mix and then deep fried.

Full chicken leg qtr marinated in a special house mix and then deep fried.

Spicy meat balls made with ground goat meat together with South Indian spices and herbs.

Tangy soup prepared with tamarind juice as base in addition to spices as seasonings.

Spicy soup prepared from mutton bone and is loaded spices.

Fried horse gram and tomato soup prepared from freshly ground tomato with tamarind juice as base in addition to spices as seasonings.

Spicy chicken soup prepared from chicken stock is loaded with South Indian spices and herbs.

Tomato soup prepared from freshly ground tomato with addition of South Indian spices.

Tamarind being abundant in this region, the stew is prepared with tamarind extract, tomato pulp with various vegetables. Sometimes coconut milk is added to mellow this spicy curry with sambar and rasam form the backbone of vegetarian cooking served with rice or 3 chapatis.

This is a delicious gravy made with coconut and mixed vegetables served with rice or 3 chapatis.

Tamarind being abundant in this region, the stew is prepared with tamarind extract, tomato pulp with various vegetables. Sometimes coconut milk is added to mellow this spicy curry with sambar and rasam form the backbone of South Indian vegetarian cooking served with rice or 3 chapatis.

Cooked mashed moong dhal and thoordhal flavored with a spicy sauté mix. Very flavorful lentil gravy goes well with naan and chapatti served with rice or 3 chapatis.

Tamarind being abundant in this region, the stew is prepared with tamarind extract, tomato pulp with various vegetables. Sometimes coconut milk is added to mellow this spicy curry with sambar and rasam form the backbone of South Indian vegetarian cooking served with rice or 3 chapatis.

In this recipe the baby eggplant is carefully slit and stuffed with fresh grounded masala, pan fried and then cooked in spicy tamarind curry served with rice or 3 chapatis.

Mixed vegetables cooked in coconut milk sauce, yogurt and cummins. This mild flavored stew is considered a necessity during grand functions served with rice or 3 chapatis.

Kondakadalai kari, the main ingredient is chickpeas. It is fairly dry and spicy with a sour citrus note (served with rice or 3 chapatis).

Stew made with butter milk as the base. This mild flavored stew is predominantly cooked during summer months with pumpkins and squash served with rice or 3 chapatis.

Vegetables cooked with lentil and spice is the one dish that very particular to South Indian peninsular served with rice or 3 chapatis.

Chana masala, the main ingredient is chickpeas. It is fairly dry and spicy with a sour citrus note served with rice or 3 chapatis.

Tangy soup prepared with tamarind juice as base in addition to spices as seasonings served with rice or 3 chapatis.

Originating from Chettinad region of South India, this vegetables gets it unique flavor from the ground spices.

It is a dish made by marinating a chicken overnight in a yoghurt and spice mixture. The chicken is then roasted or baked. A sauce is made from butter, tomatoes, almonds and various spices, usually including the famous tandoori masala spice mix, and sometimes cream. Once the sauce is prepared, the marinated and roasted chicken is chopped and added to it.

Originating from Chettinad region of South India, this kofta curry gets it unique flavor from the ground spices.

Spinach and fried vegetables chunks cooked in a tomato based sauce.

Originating from Chettinad region of South India, this paneer gets it unique flavor from the ground spices.

Spinach and fried kofta chunks cooked in a tomato based sauce.

This veg curry uses the traditional spicy South India masala mix for cooking.

Spinach and fried paneer chunks cooked in a tomato based sauce.

This kofta curry uses the traditional spicy South India masala mix for cooking.

Assorted large cut vegetables green peppers, onions, carrot etc. Stir fried in a spicy masala.

This paneer curry uses the traditional spicy South India masala mix for cooking.

Assorted large cut koftas green peppers, onions, etc. Stir fried in a spicy masala.

Originating from Kongunadu region of South India, this curry blends in flavor from with a special post saute mix and sesame seeds.

Assorted large cut paneers, green peppers, onions, etc. stir fried in a spicy masala.

Originating from Kongunadu region of South India, this curry blends in flavor from with a special post saute mix and sesame seeds.

Pepper fry is a thick veg gravy loaded with spices and pepper, showcasing the South Indian quest for spicy foods.

Originating from Kongunadu region of South India, this curry blends in flavor from with a special post saute mix and sesame seeds.

Pepper fry is a thick kofta gravy loaded with spices and pepper, showcasing the South Indian quest for spicy foods.

Vegetables and thick tomato based sauce is loaded with the right amount of butter to bring in the exquisite taste.

Pepper fry is a thick paneer gravy loaded with spices and pepper, showcasing the South Indian quest for spicy foods.

Fry mixer round ball marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread.

Mint and coriander based veg curry authentic to the the Blue Mountains of Nilgiris.

Paneer thick tomato based sauce is loaded with the right amount of butter to bring in the exquisite taste. A well known famous paneer dish served along with gravy.

Mint and coriander based kofta curry authentic to the the Blue Mountains of Nilgiris.

Vindaloo inspired spicy sauce made from garlic, vinegar, red chilies and vegetables is widely accepted in America as the spiciest Indian curry.

Mint and coriander based paneer curry authentic to the the Blue Mountains of Nilgiris.

Vindaloo kofta inspired spicy sauce made from garlic, vinegar and red chilies is widely accepted in America as the spiciest Indian curry.

Flavorful mild kofta with ground spices and coconut milk.

Vindaloo paneer inspired spicy sauce made from garlic, vinegar and red chilies is widely accepted in America as the spiciest Indian curry.

Flavorful mild paneer with ground spices and coconut milk.

It is a dish made by marinating a chicken overnight in a yoghurt and spice mixture. The chicken is then roasted or baked. A sauce is made from butter, tomatoes, almonds and various spices, usually including the famous tandoori masala spice mix, and sometimes cream. Once the sauce is prepared, the marinated and roasted chicken is chopped and added to it.

Flavorful mild curry with ground spices and coconut milk.

It is a dish made by marinating a chicken overnight in a yoghurt and spice mixture. The chicken is then roasted or baked. A sauce is made from butter, tomatoes, almonds and various spices, usually including the famous tandoori masala spice mix, and sometimes cream. Once the sauce is prepared, the marinated and roasted chicken is chopped and added to it.

Chettinad egg curry has its unique flavor from the special spice mix used for cooking. Served for rice or chapati.

Lamb with inspired spicy sauce made from garlic, vinegar and red chilies is widely accepted in America as the spiciest Indian curry.

Chettinad chicken curry has its unique flavor from the special spice mix used for cooking. Served with rice and chapati.

Shrimp inspired spicy sauce made from garlic, vinegar and red chilies is widely accepted in America as the spiciest Indian curry.

Chettinad mutton curry has its unique flavor from the special spice mix used for cooking. Served for rice and chapati.

Vindaloo inspired spicy sauce made from garlic, vinegar, red chilies and vegetables is widely accepted in America as the spiciest Indian curry.

Egg curry uses the traditional spicy South Indian masala mix for cooking served with rice or chapati.

Vindaloo kofta inspired spicy sauce made from garlic, vinegar and red chilies is widely accepted in America as the spiciest Indian curry.

Chicken curry uses the traditional spicy South Indian masala mix for cooking served with rice or chapati.

Vindaloo paneer inspired spicy sauce made from garlic, vinegar and red chilies is widely accepted in America as the spiciest Indian curry.

Mutton curry uses the traditional spicy South Indian masala mix for cooking served with rice or chapati.

Butter egg curry has its unique flavor from the special spice mix used for cooking.

Lamb curry uses the traditional spicy South Indian masala mix for cooking served with rice or chapati.

Thick tomato based sauce is loaded with the right amount of butter to bring in the exquisite taste.

Shrimp curry uses the traditional spicy South Indian masala mix for cooking. Served for rice or chapati.

Mutton-thick tomato based sauce is loaded with the right amount of butter to bring in the exquisite taste.

Egg pepper fry is a thick gravy which is loaded with spices and pepper. It is the spiciest of our real South Indian quest for spicy food and served for rice and chapati.

Egg pepper fry is a thick gravy which is loaded with spices and pepper. It is the spiciest of our real South Indian quest for spicy food and served for rice and chapati.

Mutton - thick tomato based sauce is loaded with the right amount of butter to bring in the exquisite taste.

Chicken pepper fry is a thick gravy which is loaded with spices and pepper. Served for rice and chapati.

Shrimp thick tomato based sauce is loaded with the right amount of butter to bring in the exquisite taste.

Mutton pepper fry is a thick gravy which is loaded with spices and pepper. It is the spiciest of real South Indian spicy food.

Mutton pepper fry is a thick gravy which is loaded with spices and pepper. It is the spiciest of real South Indian spicy food.

Vegetables and thick tomato based sauce is loaded with the right amount of butter to bring in the exquisite taste.

Shrimp pepper fry is a thick gravy which is loaded with spices and pepper.

Shrimp pepper fry is a thick gravy which is loaded with spices and pepper.

Kofta thick tomato based sauce is loaded with the right amount of butter to bring in the exquisite taste.

Kongunaadu region of south India, egg curry blends in flavor from cilantro based sauce with a special post sauté mix.

Paneer thick tomato based sauce is loaded with the right amount of butter to bring in the exquisite taste.

Kongunadu region of south India, chicken curry blends in flavor from cilantro based sauce with a special post saute mix.

Assorted large cut eggs, green peppers, onions, carrot, etc. stir fried in a spicy masala.

Kongunadu region of South India, muttton curry blends in flavor from cilantro based sauce with a special post sauté mix.

Assorted large cut chicken, green peppers, onions, etc. stir fried in a spicy masala.

Milder than the other curries egg curry is mildly spiced and flavored by cooking with masala and coconut milk.

Assorted large cut mutton, green peppers, onions, etc. stir fried in a spicy masala.

Milder than the other curries, chicken curry is mildly spiced and flavored by cooking with masala and coconut milk.

Assorted large cut mutton, green peppers, onions, etc. stir fried in a spicy masala.

Kuruma - Mutton

Assorted large cut shrimps, green peppers, onions, etc. stir fried in a spicy masala.

Milder than the other curries, lamb curry is mildly spiced and flavored by cooking with masala and coconut milk.

Assorted large cut vegetables green peppers, onions, carrot etc. Stir fried in a spicy masala.

Chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread.

Assorted large cut koftas green peppers, onions, etc Stir fried in a spicy masala.

Shrimp marinated in yogurt and spices and then served in a tomato cream sauce. Serve for rice or chapati.

Assorted large cut paneers, green peppers, onions, etc. stir fried in a spicy masala.

Nilagiri egg curry has its unique flavor from the special spice mix used for cooking.

Spinach and fried egg chunks cooked in a tomato based sauce.

Nilagiri chicken curry has its unique flavor from the special spice mix used for cooking.

Spinach and fried chicken chunks cooked in a tomato based sauce.

Nilagiri mutton curry has its unique flavor from the special spice mix used for cooking.

Spinach and fried mutton chunks cooked in a tomato based sauce.

Nilagiri lamb curry has its unique flavor from the special spice mix used for cooking.

Spinach and fried mutton chunks cooked in a tomato based sauce.

Nilagiri shrimp curry has its unique flavor from the special spice mix used for cooking.

Spinach and fried shrimp chunks cooked in a tomato based sauce.

Egg with inspired spicy sauce made from garlic, vinegar and red chilies is widely accepted in america as the spiciest Indian curry.

Spinach and fried shrimp chunks cooked in a tomato based sauce.

Egg with inspired spicy sauce made from garlic, vinegar and red chilies is widely accepted in america as the spiciest Indian curry.

Spinach and fried vegetables chunks cooked in a tomato based sauce.

Chicken with inspired spicy sauce made from garlic, vinegar and red chilies is widely accepted in america as the spiciest Indian curry.

Spinach and fried kofta chunks cooked in a tomato based sauce.

Mutton with inspired spicy sauce made from garlic, vinegar and red chilies is widely accepted in America as the spiciest Indian curry.

Spinach and fried paneer chunks cooked in a tomato based sauce.

Steamed South Indian rice cakes made from fermented rice and black gram batter.

Lentil donuts soaked in yogurt flavored with spices.

Steamed South Indian rice cakes made from fermented rice and black gram batter with chutney powder.

Lentil donuts soaked in tangy soup flavored with spices.

Steamed South Indian rice cakes made from fermented rice and black gram batter with sambar.

Lentil donuts soaked in sambar flavored with spices.

Steamed South Indian rice cakes made from fermented rice and black gram batter with black pepper fries.

Steamed South Indian rice cakes made from fermented rice and black gram batter with masala spices.

South Indian rice crepe made from fermented rice and black gram batter.

South Indian rice crepe made from fermented rice and black gram batter with onion.

South Indian rice crepe made from fermented rice and black gram batter with spicy powder.

South Indian rava crepe made from fermented potato and spicy batter.

South Indian rice crepe made from fermented rice and black gram batter and roasted with ghee.

South Indian rava crepe made from fermented onion, chili, potato and spices.

South Indian rice crepe made from fermented rice and black gram batter with thin crispy.

South Indian rice pancake made with rice and black gram batter.

South Indian rice crepe made from fermented rice and black gram batter with masala.

South Indian rice pancake made with rice and black gram batter with onion and chili.

South Indian rice crepe made from fermented rice and black gram batter with spicy and masala.

South Indian rice pancake made with rice and black gram batter with onion, chili and tomato.

South Indian rice crepe made from fermented rice and black gram batter with layered egg.

South Indian rice pancake made with rice and black gram batter with butter and masala.

Puffed wheat bread served with spicy mashed potato mix.

Pan grilled pastry like flat bread chopped and mashed up with spicy chili mix.

Puffed wheat bread served with a spicy and mildly tangy chick peas gravy.

Steamed rice noodles spiced up with a South Indian sauté mix with sweet coconut milk.

Pan grilled pastry like flat bread chopped and mashed up with spicy vegetable saute mix.

Steamed rice noodles spiced up with a South Indian saute mix with veg korma.

Pan grilled pastry like flat bread chopped, mashed up with egg and spicy chicken curry mix.

Steamed rice noodles spiced up with a South Indian sauté mix with chicken korma.

Pan grilled pastry like flat bread chopped, mashed up with egg and spicy egg curry mix.

Steamed rice noodles spiced up with a South Indian saute mix with fry vegetables.

Pan grilled pastry like flat bread chopped and mashed up with spicy paneer mix.

Steamed rice noodles spiced up with a South Indian sauté mix with chicken fry.

Fish pomfret marinated in spices and shallow fried per coastal South Indian style.

Fish king fish marinated in spices and shallow fried per coastal South Indian style.

Calamari squid cooked with spices to thick gravy served with rice or 2 chapatis.

South Indian traditional tilapia fish curry made from a tangy tamarind sauce together with masala and spices served with rice or 2 chapatis.

Squid cooked with spices and black peppers to dry gravy served with rice or 2 chapatis.

Fish (tilapia) marinated in spices and shallow fried per coastal South Indian style.

Steamed shark meat scrambled into a flavorful dish with South Indian saute mix and coconut served with rice or 2 chapatis.

South Indian traditional salmon fish curry made from a tangy tamarind sauce together with masala and spices served with rice or 2 chapatis.

Dry anchovies nethili meen cooked in a tangy stew with egg plants served with rice or 2 chapatis.

South Indian traditional king fish curry made from a tangy tamarind sauce together with masala and spices served with rice or 2 chapatis.

Full cornish chicken stew cooked in the traditional South Indian way that brings in the flavors from South India.

Mild flavorful fish curry with bell peppers tilapia or salmon.

Full cornish chicken cooked to semi-dry gravy in the traditional South Indian method.

Shrimp cooked with spices and black peppers to dry gravy.

Semi gravy chicken bone in chicken with masala and spices.

Spicy tangy shrimp curry prepared with coconut milk and vinegar in a style unique to pondicherry region of South India.

Goat dry fry spicy flavorful boneless mutton cooked to dry gravy in a traditional preparation.

Spicy blue crab curry in the traditional preparation served with rice or 2 chapatis.

Goat liver fry goat liver cubes cooked in with South Indian spices in a traditional way.

Blue crab cooked dry in a spicy thick masala served with rice or 2 chapatis.

This biriyani acquires its peculiar taste and flavor from baby goat meat, bones and the special type of rice and mixed with Indian spicy masala used in this preparation. Traditionally served with dalcha, gravy made from lentils, egg plant and potato.

Rice mixed with plain yogurt and flavored with a South Indian spicy sauté.

Rice mixed with plain yogurt and flavored with a South Indian spicy saute.

Rice mixed with tomato extract and flavored with a South Indian spicy sauté.

Rice mixed with lemon juice and flavored with a South Indian spicy sauté.

Rice mixed with coconut and flavored with a South Indian spicy sauté.

Rice mixed with tamarind extract and flavored with a South Indian spicy saute.

Rice mixed with lentils, vegetables, coconut and flavored with a South Indian spicy saute.

South Indian rice crepe made from fermented rice and black gram batter prepare in stone with fish curry.

A parotta, is a layered flat bread of South India, with chicken gravy.

South Indian rice crepe made from fermented rice and black gram batter prepare in stone with veg gravy.

A parotta, is a layered flat bread of South India, with mutton gravy.

South Indian rice crepe made from fermented rice and black gram batter prepare in stone with chicken gravy.

Appam is a pancake made with fermented rice batter and chicken gravy.

South Indian rice crepe made from fermented rice and black gram batter prepare in stone with mutton gravy.

Leavened bread made in tandoor oven is topped with minced garlic served with veg salna.

Layered bread made in griddle from refined wheat flour is more popular in South India dish served with chicken salna.

Leavened bread made in tandoor oven is topped with minced garlic served with chicken salna.

Thinly spread bread made in griddle from refined wheat flour is more popular in South India dish served with chicken salna.

Leavened bread made in tandoor oven is stuffed with minced onions served with veg salna.

Flat whole wheat or maida bread and butter or ghee made on griddle is popular bread throughout India dish with chicken salna.

Leavened bread made in tandoor oven is stuffed with minced onions served with chicken salna.

Flat whole wheat or maida bread and butter or ghee made on griddle is popular bread throughout India.

Flat whole wheat or maida is an unleavened flat-bread throughout India dish served with veg salna.

Naan is a leavened, oven-baked flat-bread dish served with veg salna.

Flat whole wheat or maida is an unleavened flat-bread throughout India dish served with veg salna.

Thinly spread bread made in griddle from refined wheat flour is more popular in South India dish served with veg salna.

Flat whole wheat or maida is an unleavened flat-bread throughout India dish served with chicken salna.

Layered bread made in griddle from refined wheat flour is more popular in South India dish served with veg salna.

Chicken curry uses the traditional spicy South Indian masala mix for cooking. Please allow minimum 15 minutes prepare time.

A traditional chicken preparation involving deep fry of chicken leg quarters marinated in special house spices. Please allow minimum 15 minutes prepare time.

An egg fry muttai poriyal is a dish made from beaten eggs quickly fried with oil, onion, chili, herbs and tasty spicy in a frying pan.

An omelet muttai poriyal is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan.

Deep fried many fruits slices in a honey caramel.

Halwa made from a bowl mix corn flour and maida, beetroot, ghee, sugar, water and stir well. Halwa becomes little thick, add the fried nuts and cardamom power.

Heavy cream, boiled milk and sweet with dry and fry nuts, serve chilled.

Halwa is prepared in flour, melted butter, sugar and goondh, mixing with flour and add dark brown sugar or dark jaggery.

Fried javarrisi, fried bulk spices, sugar and mixed boiled milk.

Halwa is prepared in flour, melted butter, sugar and goondh, mixing with flour and add dark brown sugar or dark jaggery.

Cooking dry roasted vermicelli, fry bulk spices, jaggery syrup and mixed coconut milk.

Halwa is prepared in flour, melted butter, sugar and goondh, mixing with flour and add dark brown sugar or dark jaggery.

Cottage cheese balls in syrup fuzzy balls as 1 of our customer calls it.

Heat milk, lemon juice and ice cubes, take filtered the water completely. To made a mini ball (paneer). Preparing malai boil milk with sugar add cashew, cardamom powder, saffron to add a paneer ball.