Dosa Takeaway Menu

The classic favorite. A crisp dosa folded over a savory, spiced potato mash tempered with mustard seeds and curry leaves.

A royal treat. A thick yet crunchy dosa lined with a signature spicy-tangy "Mysore chutney" and stuffed with a rich potato filling.

He ultimate comfort food. A hot dosa loaded with melted gooey cheese—a hit with kids and the "young at heart" alike.

Indian street food, then Chicken Dosa is the smooth jazz—crispy, sophisticated, and hits all the right notes. It’s essentially the meat-lover's upgrade to the classic Masala Dosa. Instead of the standard potato mash, you get a savory, spicy chicken filling tucked inside that golden, fermented rice-and-lentil crepe.

The Onion Masala Dosa is the undisputed heavyweight champion of South Indian breakfasts. It takes the classic masala dosa and levels it up with the crunch and sweetness of finely chopped onions and green chilies. Here is a breakdown of how to master this restaurant-style staple at home. 1. The Core Components To make a great dosa, you need three distinct elements ready to go: • The Batter: A fermented blend of rice and urad dal. It should be "pouring consistency"—thin enough to spread, but thick

Instead of a brioche or potato bun, you get a flaky, buttery, pan-fried Malabari Paratha wrapped around a patty

While they look like standard French fries, they are tossed in a bold, aromatic blend of spices—and sometimes a sticky, tangy sauce—that transforms them from a side dish into the star of the show.

A rich, heritage dish featuring tender, bone-in goat meat marinated in yogurt and spices, nestled in aromatic rice that absorbs every bit of the meat's flavor.

Fluffy, steamed basmati rice—the perfect blank canvas for any flavorful curry or dal.

Street food at its finest. Crushed vegetable samosas topped with tangy chickpea curry (channa), yogurt, tamarind chutney, and crunchy sev.

Not for the faint of heart. A Goan-inspired fiery red curry featuring tender mutton cooked with vinegar, garlic, and a potent blend of dried red chilies.

A vertical feast in a glass. Layers of rose syrup, vermicelli, basil seeds (sabja), and chilled milk, topped with a scoop of ice cream and nuts.

300ml

300ml

250ml

ABV 4.5% 650 ml

Ah, Kothu Parotta—the ultimate South Asian comfort food. Whether you're standing at a street stall in Chennai or Jaffna listening to the rhythmic thak-thak-thak of the metal blades, or you're just really craving some spicy, shredded goodness, it’s an absolute elite-tier dish. Since you just dropped the name, I'm guessing you're either looking for a recipe, a bit of history, or just someone to validate your excellent taste in food. What Makes it "Kothu"? The word Kothu literally means "chopped" o