Madras café o'fish

A complete menu to discover the flavors of Indian cuisine. Includes a starter, a main course (meat or vegetarian) served with rice or naan, and a traditional or ice cream dessert.

A varied platter of meats and seafood marinated in spices and grilled in a tandoor oven. Offers a complete tasting of smoky and spicy flavors. Ideal for sharing.

Chicken thighs marinated in a blend of yogurt and tandoori spices, then grilled. The meat is tender with a characteristic smoky flavor and bright red color.

Large shrimp marinated in a spicy yogurt sauce and cooked in a tandoor. Firm and juicy texture with grilled aromas.

Whole quail marinated and roasted to Indian perfection. Delicate meat enhanced by tandoor spices.

Boneless chicken pieces, marinated and grilled on skewers. Tender, flavorful, and slightly spicy. Perfect as a starter or main course.

Tender lamb cubes marinated in spices and yogurt, then grilled. Richly flavored meat with smoky notes.

Spiced and grilled marinated fish pieces. Tender texture and fragrant flavor without being too strong.

Marinated and grilled cubes of Indian fresh cheese (paneer). A tasty vegetarian alternative with a firm and soft texture.

Minced lamb skewers mixed with fresh herbs and spices. Grilled in a tandoor for a juicy texture and spicy flavor.

Crispy fried pastry triangles stuffed with a spicy vegetable mixture (potatoes, peas). A classic Indian appetizer.

Crispy triangular fritters filled with spiced minced chicken. Served hot and crispy.

Eggplant slices dipped in chickpea batter and fried. Crispy outside and tender inside.

Onion rings coated in spicy batter and fried. A popular crispy and tasty snack.

Shrimp coated in batter and fried. A crispy bite ideal for an aperitif.

A refreshing accompaniment made from yogurt mixed with cucumbers, tomatoes, and mild spices. Soothes the palate after spicy dishes.

Dry-sautéed shrimp with spices, onions, and green chilies. A flavorful and slightly spicy dish.

Comforting rice dish cooked with clarified butter (ghee), black pepper, and crunchy cashews. Soft texture and peppery flavor.

Lentil fritters soaked in seasoned yogurt. Fresh, creamy, and tender.

Ring-shaped lentil fritters, fried until golden and crispy. Airy texture inside. Often served with chutney.

Coarsely ground lentil fritters mixed with spices and herbs, then fried. Very crispy and fragrant.

Lentil fritters (vadai) immersed in a spicy lentil and vegetable broth (sambar). Flavorful and soft.

Spicy potato balls coated in chickpea batter and fried. A popular South Indian snack.

Crispy roll stuffed with a spicy meat or vegetable filling. Ideal as a snack.

Crispy fried pastry filled with spicy minced chicken. A popular snack.

Fried pastry filled with spicy chicken meat. A popular snack.

Crispy fritters made from chickpea flour and shredded onions or vegetables.

Fried fritters containing chicken pieces coated in a spicy batter. Crispy and rich.

Dry-sautéed chicken pieces with an intense South Indian spice blend. Very aromatic and spicy.

Aromatic long-grain rice, steamed. A perfect neutral accompaniment for saucy dishes.

Saffron-flavored pilaf rice garnished with dried fruits and nuts. Rich and slightly sweet flavor.

Wok-fried rice with eggs and small vegetables. A simple and tasty Indo-Chinese inspired dish.

Fried rice garnished with chicken pieces, eggs, and vegetables. A complete and hearty dish.

Fried rice with tender mutton pieces, eggs, and vegetables.

Vegetarian version of fried rice, rich in various vegetables.

Shrimp fried rice with eggs and vegetables. Seafood flavors and pleasant texture.

Rice cooked with coconut milk and sometimes grated coconut. Sweet and tropical flavor.

Rice mixed with fresh yogurt, seasoned with fried mustard seeds and curry leaves. Very refreshing, often consumed at the end of a meal.

Biryani-style aromatic basmati rice, rich in spices and garnishes (nuts, raisins). Served alone, without meat.

Traditional Indian wheat flour flatbread, cooked against the walls of a tandoor oven. Soft with crispy bubbles.

Naan stuffed with melted cheese. A gourmet must-have, both soft and rich.

Classic naan brushed with butter or ghee. Richer and more flavorful than plain naan.

Naan stuffed with chopped garlic and coriander before baking. Very fragrant.

Naan stuffed with a thin layer of spicy minced meat. A hearty bread that can almost be a meal.

Thin and soft whole wheat flour pancake, cooked on a griddle. More diet-friendly than naan.

Flaky and crispy South Indian bread, cooked on a griddle with oil or ghee. Rich layered texture.

Chopped or stuffed paratha with eggs and spices. A popular and hearty street food.

Traditional platter assortment. Includes rice and a variety of small vegetarian dishes, sauces, and dessert. A complete South Indian flavor experience.

Special thali from the Chettinad region, known for its aromatic spices. Includes rice, meat and vegetable curries.

Miniature version of steamed rice cakes (idly), served immersed in a bowl of sambar (lentil soup). Delicate and healthy.

Steamed fermented rice cakes. Spongy texture and slightly sour taste. Served hot with sambar and chutney.

Large thin and crispy crepe made from fermented rice and lentil batter. Served plain with accompaniments.

Dosai cooked with clarified butter (ghee), making it richer, golden, and more aromatic.

Dosai filled with onions cooked into the batter. Adds sweetness and crunch.

Dosai with an egg spread on it during cooking. More nutritious and protein-rich.

Extra large, very thin, and extremely crispy crepe, like paper.

Local specialty seasoned with green chilies and spices.

Masala dosai (stuffed with spicy potatoes) generously cooked with ghee.

The classic: dosai rolled around a filling of curried potatoes and onions.

Dosai made with wheat semolina (rava). More jagged and crispy texture, faster preparation without fermentation.

Rava dosai topped with onions.

Rich version of rava dosai, cooked in ghee and stuffed with spicy potatoes.

Fish pieces cooked in a thick and spicy masala sauce.

Fish marinated with spices and pan-fried or deep-fried. Crispy and flavorful.

Mild and creamy fish curry, ideal for those who fear chili.

Specialty from the Malabar coast. Fish cooked in a rich coconut milk and spice sauce, often with tamarind.

Chickpea curry simmered in a spicy and flavorful tomato sauce (ginger, garlic, coriander). Rich and protein-rich.

Note: The menu description 'Eggplant puree' seems to correspond to Bartha. Matter Paneer is traditionally cheese and peas.

Smoked grilled eggplant puree, cooked with tomatoes, onions, and spices.

Lentil dish (yellow or red) simmered with spices. A comforting and healthy staple.

Cubes of fresh cheese (paneer) in a creamy spinach and spice sauce.

Seasonal vegetable mix cooked in a fragrant curry sauce.

Prawns cooked in a rich and spicy masala sauce, with tandoor aromas.

Mild and creamy shrimp curry, highlighting the seafood flavor.

Intense red chicken curry, seasoned with chili, tomato, and South Indian spices.

Very spicy dish of Goan origin, prepared with vinegar, garlic, and lots of chili.

Chicken cooked with spinach and potatoes in a nutritious green sauce.

Tandoori chicken pieces simmered in a rich and creamy tomato, butter, and cream sauce. Mild and popular.

Classic chicken curry with masala spices (blend of warm spices).

Chicken tikka (grilled) served in a creamy, orange sauce with tomato and spices.

Mild and rich curry, thickened with a cashew or almond paste and cream.

Traditional chicken curry, balanced in spices.

Lamb cooked dry with spices until tender and well-coated in flavors.

Marinated and fried chicken pieces, bright red and spicy. A very popular appetizer.

Fried puffed bread (puri) served with potato curry (masala).

Fried plantain or sweet banana fritters in chickpea flour batter. Sweet and savory.

Large green chilies coated in batter and fried. Spicy and crispy.

Chopped paratha bread sautéed on a griddle with meat, eggs, and a spicy sauce (salna). A very popular street food.

Hard-boiled egg curry or egg-based dish.

Simple hard-boiled egg.

Spicy Indian omelet (masala omelet) with fresh herbs.

Uttapam (thick rice and lentil crepe) topped with egg.

Thick crepe topped with chopped onions embedded in the batter.

Thick pancake made from fermented rice and lentil batter. Soft with a tangy taste.

Note: The title indicates Sambar (lentil soup), but the description talks about a crepe. Likely a menu error, but usually it's a spicy lentil and vegetable soup.

Restaurant's special mixed drink.

Sweet Portuguese fortified wine.

Flavored Italian vermouth.

Aniseed Pastis from Marseille.

Traditional French anise aperitif.

French cocktail made with white wine and cassis cream.

Premium blended Scotch whisky.

Blended Scotch whisky.

Famous brand of Scotch whisky.

Spirit flavored with juniper berries.

Neutral distilled spirit.

Classic French lager beer.

Dutch pale lager.

Light and refreshing Indian pale lager, pairs well with spicy dishes.

Wine brandy from the southwest of France (Armagnac).

Apple brandy from Normandy.

Renowned wine brandy from the Cognac region.

Anise liqueur (Anisette).

French peppermint liqueur.