Dosa: A thin, crisp South Indian crepe of fermented rice-and-lentil batter, served with sambar and coconut chutney. Masala dosa is folded around spiced potato; Mysore masala adds a red chili-garlic smear; rava dosa is a lacy semolina version; paper dosa is the extra-large, extra-crisp one. Uttapam is the same batter cooked thick like a pancake with onion, tomato and chili on top. On this menu as: Dosa · Plain Dosa · Thoppi Dosa.
Garam masala: "Masala" simply means a spice blend, or the sauce built on one. Garam masala ("warm blend") is the finishing mix of cardamom, cinnamon, clove, cumin, black pepper and other whole spices toasted and ground, added at the end of cooking for aroma rather than heat. Every region and household has its own proportions. On this menu as: Sambar Sadham w/ Masala Chai · Poori Masala w/ Kesari · Masala Dosa.
Tikka: Boneless cubes marinated and grilled on skewers in the tandoor. Chicken tikka is the yogurt-and-spice version; malai tikka is marinated in cream and cheese for a mild, silky result; hariyali is a green marinade of mint, cilantro and spinach; paneer tikka is the vegetarian standard, often with peppers and onion on the skewer. On this menu as: Paneer Tikka · Boneless Chicken Tikka · Bone-In Chicken Tikka.
Idli, vada & upma: South Indian breakfast. Idli are soft steamed cakes of the same fermented batter as dosa; medu vada are savory lentil doughnuts, crisp outside and fluffy within (dahi vada are soaked in spiced yogurt); upma is a savory semolina porridge; pongal is rice and lentils cooked soft with pepper, cumin and ghee. All are eaten with sambar and chutney. On this menu as: Medhu Vada (2) · Medhu Vada w/ Sambar Bowl · Medhu Vada w/ Rasam Bowl.
Thali: A complete meal on one round platter: small bowls (katoris) of dal, two or three vegetable curries, raita, pickle, papad, rice and bread, often with a sweet. Gujarati and Rajasthani thalis are lavish and unlimited; a South Indian "meals" is the banana-leaf equivalent. The easiest way to try a kitchen's range at lunch. On this menu as: Thali (Dine-In Only) · TOC Paneer Tikka Masala Thali · TOC Chicken Curry Thali.
Dal: Lentils, and the soupy stew made from them. Dal tadka is yellow lentils finished with a tempering (tadka) of spices sizzled in ghee; dal makhani is black lentils and kidney beans simmered overnight with butter and cream; sambar is the sour, tamarind-and-vegetable lentil stew of the south, served with dosa and idli. On this menu as: Sambar Sadham w/ Masala Chai · Sambar · Medhu Vada w/ Sambar Bowl.

How these dishes compare

Tikkatypically $15 across 366 menus
Biryanitypically $16 across 345 menus
Daltypically $11.99 across 344 menus
Naantypically $3.99 across 337 menus
Samosatypically $6.99 across 337 menus
Butter chicken (murgh makhani)typically $16 across 318 menus
Tandooritypically $11.97 across 316 menus
Roti, chapati & parathatypically $4 across 313 menus

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Taste of Chennai

Menu

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Soups

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Non-Vegetarian Appetizers

Kothu Parotta Specials

Tandoori Special

Dosa

Indo-Chinese

Thali (Dine-In Only)

Mini Meals (Tue–Thurs)

Vegetarian Curry

Biryani

Non-Vegetarian Curry

Bread

Sides

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Desserts

How these dishes compare

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