Chicken 65
Crisp-fried chicken marinated in South Indian spices, lightly spiced and finished with fresh curry leaves.
South Indian cooking with a focus on Chettinad – boldly spiced, freshly prepared and warmly served in Berlin-Spandau.
Chettinad cooking is built on spice blends that are roasted and ground fresh – pepper, cumin, coriander and curry leaves.
Dosa off the hot griddle, steamed idly, crisp vada – served with sambar and coconut chutney.
Kerala beef roast, kottu roti from the tawa and more from Tamil Nadu's neighbours.
A large part of the menu is vegetarian, plus a vegan thali – prepared with the same care.
Crisp-fried chicken marinated in South Indian spices, lightly spiced and finished with fresh curry leaves.
A crisp dosa filled with a spiced potato and onion masala, served with sambar and coconut chutney.
Succulent chicken in a bold and aromatic Chettinad sauce with freshly roasted spices, curry leaves and traditional flavours from Tamil Nadu.
Tender beef pan-roasted with curry leaves, pepper, coconut oil and traditional Kerala spices.
A traditional kottu of chopped flatbread with tender chicken, egg, fresh vegetables and aromatic spices.
Mutton, palak paneer, mushroom curry, chicken 65 and butter chicken, served with basmati rice, mini bhatura, papadam, salad, coconut chutney and payasam.
Dosa batter of fermented rice and lentils, tandoori from the clay oven, curries built on freshly roasted spices – each dish prepared fresh.
Paper-thin, crisp and fresh off the griddle.
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| Monday | Closed |
| Tuesday – Sunday | 11:00 AM – 10:00 PM |
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