Madu Restaurant

Breaded and fried rolls, stuffed with a spicy mixture. Crispy on the outside and soft on the inside. Served in pairs.

Savory fritters made from crushed lentils and spices, fried until golden. Crispy texture and savory taste.

Fried triangular turnovers, filled with spices and vegetables or meat. An Indian cuisine classic, served hot.

Breaded and fried turnovers, filled with a spicy mixture. A popular Sri Lankan specialty.

Spicy potato balls coated in batter and fried. Tender inside and flavored with turmeric.

Flatbreads filled with vegetable or meat curry. Savory and slightly spicy.

Breaded fish and potato croquettes seasoned. Fried until crispy.

Assortment of vegetables dipped in chickpea batter and fried. Includes onions, eggplants, and chilies.

Fresh accompaniment based on yogurt, cucumbers, and carrots. Ideal for mellowing spicy dishes.

Fresh salad made with various raw vegetables. Light and refreshing.

Simple omelette, often enhanced with onions and mild spices.

Discovery assortment of three starters of your choice, served with a small salad.

Chicken thigh marinated in yogurt and red tandoori spices, grilled in a traditional oven.

Marinated and grilled boneless chicken pieces. Tender and fragrant, slightly smoky.

Chicken stir-fried with green chilies, onions, and bell peppers. A spicy Indo-Chinese dish.

Fried and very spicy chicken pieces, marinated with ginger, lemon, and red chili.

Spiced and grilled fish pieces cooked in a tandoor oven.

Large marinated and grilled prawns, smoky and spicy flavor.

Tasting platter including various tandoori grills: chicken, fish, and prawns.

Grilled chicken simmered in a creamy tomato, butter, and cream sauce. Mild and rich.

Very spicy 'devil-style' stir-fried dish with onions and chilies. Sri Lankan style.

Traditional leavened Indian bread cooked against the walls of the tandoor oven. Soft and warm.

Naan sprinkled with chopped garlic and coriander, cooked in a tandoor oven.

The famous naan stuffed with melted cheese (usually The Laughing Cow). Indulgent and popular.

Unleavened whole wheat flatbread, cooked on a griddle. Thinner and lighter than naan.

South Indian layered flatbread, rich and flaky, cooked with butter or ghee.

Parota stuffed with a mixture of egg and spices, serving as a complete meal or a hearty snack.

Small puffed and fried breads, served with a portion of curry. Crispy and golden.

Sandwich rolled in a warm Cheese Naan, filled with tandoori chicken and raw vegetables.

Sandwich rolled in a warm Cheese Naan, filled with chicken tikka pieces and raw vegetables.

Large thin and crispy crepe, plain. Eaten with fingers by dipping it in sauces.

Dosai topped with thinly sliced onions cooked into the batter, adding a sweet and crispy touch.

The classic: dosai stuffed with a dry curry of potatoes, onions, and spices. Hearty and flavorful.

Three smaller, soft crepes, Ceylonese style.

Chicken prepared according to your choice: either in Tikka Massala sauce (creamy and mild) or in Vindaloo (very spicy).

Mutton prepared according to your choice: in rich Tikka Massala sauce or in fiery Vindaloo curry.

Fish in sauce. Choose the mildness of Tikka Massala or the spiciness of Vindaloo.

Prawns served in sauce. Tikka Massala option for creaminess, or Vindaloo for spicy heat.

Beef pieces simmered in a traditional spiced curry sauce.

Classic chicken curry, fragrant and slightly spicy.

Richly flavored mutton curry, tender meat in sauce.

Small shrimp cooked in a creamy curry sauce, often with coconut milk.

Fish fillet or pieces in curry sauce, typical of coastal regions.

Tender squid rings in a spicy sauce.

Shrimp curry, rich and fragrant.

Crab in sauce, to be eaten with fingers to extract the flavorful meat.

Mix of seasonal vegetables in a vegetarian curry sauce.

Fragrant yellow basmati rice flavored with saffron and mild spices.

Steamed white basmati rice. A neutral accompaniment ideal for saucy dishes.

Complete lunch menu including starter, main course with rice, and dessert.

Dinner menu complete with a choice of more elaborate starters and main courses, followed by a dessert.

Traditional vegetarian assortment served on a banana leaf. Includes rice and 5 different vegetable curries. Available only on weekends.

Basmati rice cooked with a mix of vegetables and aromatic spices (cardamom, cinnamon, cloves).

Complete festive dish: fragrant rice and chicken pieces cooked together in a pot.

Spicy rice cooked with tender beef pieces.

Flavorful briyani rice with mutton.

Shrimp briyani rice.

Briyani rice prepared with fish.

Wok-fried dish with vegetables. Choose your base: fried rice or stir-fried noodles.

Fried rice or noodles with scrambled eggs and vegetables.

Fried rice or noodles with chicken and vegetables.

Fried rice or noodles with beef and vegetables.

Fried rice or noodles with mutton and vegetables.

The complete meal: stir-fried rice or noodles with a mix of beef, chicken, and shrimp.

Sri Lankan street food: parota bread or idiyappam chopped and stir-fried vigorously on a griddle with vegetables.

Vegetarian Kottu with scrambled eggs mixed into the preparation.

Savory Kottu chopped with chicken curry pieces.

Rich Kottu with spicy beef pieces.

Kottu prepared with mutton curry.

Seafood Kottu with shrimp.

Cylindrical cake made from rice flour and grated coconut, steamed. Served with vegetable curry.

Crumbled pouttu stir-fried with vegetables and spices, kottu style.

Thin steamed rice noodles, pressed into a nest shape. Light and served with a sauce.

Small round and spongy cakes made from fermented rice and lentil batter. Very digestible.