Chettinadu House

Name: Chettinadu House
Address: 2258 S Kinnickinnic Avenue, Milwaukee, WI, US
Telephone: 414-249-5837
Price range: $$

South Indian$$

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Tue–Sun 11am–3pm and 5pm–9:30pm; Mon closed

2258 S Kinnickinnic Avenue, Milwaukee, WI
414-249-5837
Last verified: October 2026
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Tandoori: Cooked in a tandoor, a deep, charcoal- or gas-fired clay oven that reaches very high heat. Tandoori chicken is bone-in pieces marinated in yogurt, lemon, ginger-garlic and spices (the red color is mostly Kashmiri chili or food coloring), skewered and roasted until charred. Naan is slapped onto the same oven's walls. On this menu as: Tandoori · Tandoori Chicken.
Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Biryani · Chicken Biryani.
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: Tiffins & Dosa · Dosa.
Naan: A leavened, teardrop-shaped bread slapped onto the wall of the tandoor, blistered and brushed with butter or ghee. Garlic, butter and cheese naan are standard; keema naan is stuffed with spiced mince, peshwari with coconut and dried fruit. Kulcha is the flakier, often stuffed (potato, onion, paneer) Punjabi relative. On this menu as: Butter Naan · Bullet Naan.
Indo-Chinese: Manchurian & chilli chicken: The Chinese cooking of Kolkata's Hakka community as adapted to Indian tastes: battered cauliflower or chicken tossed in a garlicky, soy-and-chili "Manchurian" sauce, chilli chicken or paneer with green chili and peppers, Hakka noodles and "Schezwan" fried rice. A cuisine of its own, and a fixture of most Indian restaurants' appetizer pages. On this menu as: Indo-Chinese.
Butter chicken (murgh makhani): Tandoori chicken finished in a silky sauce of puréed tomato, butter, cream and a little fenugreek, sweeter and gentler than tikka masala. Invented at Moti Mahal in Delhi in the 1950s as a way to use leftover tandoori chicken. "Makhani" (buttery) on any dish, including dal makhani, promises the same rich treatment. On this menu as: Butter Chicken Masala.

How these dishes compare

Biryanitypically $16 across 345 menus
Naantypically $3.99 across 337 menus
Butter chicken (murgh makhani)typically $16 across 318 menus
Tandooritypically $11.97 across 316 menus
Kormatypically $16 across 253 menus
Gulab jamuntypically $5.95 across 246 menus
Lassitypically $5 across 216 menus
Dosatypically $10.49 across 120 menus

Chettinadu House on our other sites

menuzrrestaurant menus of every cuisine

Chettinadu House

Menu

Tandoori

Biryani

Curries

Tiffins & Dosa

Breads

Indo-Chinese

Drinks & Dessert

How these dishes compare

Chettinadu House on our other sites

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