Muniyandi Vilas

A complete vegetarian meal platter including basmati rice, five different vegetable curries, and a vadai (savory fritter). A variety of spicy and savory flavors, usually mixed and eaten with fingers.

A complete meal served on a platter with basmati rice, three vegetable side dishes, and a meat curry of your choice. Offers a rich balance of carbohydrates, vegetables, and saucy protein.

A meal consisting of two parottas (flaky flatbreads) served with three vegetables and a meat curry of your choice. The crispy and soft bread is ideal for soaking up curries.

A stuffed parotta, similar to a murtabak, filled with minced beef, onions, green chilies, spiced potatoes, and egg. A hearty and flavorful dish, pan-fried until golden.

A lighter version of the parotta meal including one bread, three vegetables, and a tea. Ideal for a quick or light meal.

Stir-fried noodles with mixed vegetables and spices. A simple and flavorful dish inspired by street food.

A flaky Indian flatbread, crispy on the outside and soft on the inside. Made with wheat flour and cooked on a griddle.

Flaky parotta bread filled with melted cheese. A rich and flavorful variation of the traditional bread.

Parotta served with honey, offering a sweet touch. Can be enjoyed as a dessert or sweet snack.

Flaky parotta bread filled with chocolate and hazelnut spread. A decadent dessert version.

Parotta cooked with egg, often incorporated or folded inside. Higher in protein and very filling.

A thin and crispy crepe made from a fermented batter of rice and lentils. Slightly tangy flavor, served plain.

A dosa roasted with ghee (clarified butter). It is richer, crispier, and has a distinct buttery aroma.

Dosa crepe filled with chopped onions, often cooked into the batter for added crispness and sweetness.

The classic dosa stuffed with a mixture of spiced potatoes, onions, and mustard seeds. Crispy on the outside and soft on the inside.

A dosa on which an egg is cracked and spread during cooking. Softer texture and rich taste.

Grilled chicken pieces (usually a thigh) marinated in yogurt and tandoori spices, then roasted. Tender meat with a smoky and spicy flavor.

Grilled chicken pieces served in a creamy and spicy tomato-based sauce. A rich and creamy dish.

Squid pieces marinated in tikka spices and grilled. Firm texture and marine flavor enhanced by spices.

Marinated beef cubes grilled tikka-style. Tender and fragrant with grilled spices.

Lamb pieces marinated in spices and grilled. Intense meat flavor enhanced by the spicy marinade.

Shrimp marinated in tikka sauce and grilled. Juicy and slightly spicy.

Fish curry prepared with traditional spices and often coconut milk or tamarind. Rich and fragrant flavor.

Beef pieces simmered in a thick and spicy curry sauce. Tender and flavorful.

Classic chicken curry with a creamy spiced sauce. A comforting and popular dish.

Richly flavored lamb curry, slow-cooked to allow the meat to absorb the spices.

Preparation of beef liver, likely sautéed or in a dry curry with spices.

Shrimp curry in a spicy sauce. Seafood absorbs the sauce flavors well.

Rings or pieces of squid cooked in a curry sauce. Tender texture if cooked well.

Traditional dish made from lamb tripe, cleaned and cooked with strong spices to enhance the flavor.

Standard canned carbonated drink.

Hot black tea, often served with milk and sugar.

Cardamom-infused tea, offering a distinct floral and spicy note.

Standard hot coffee.

Still mineral water.

Carbonated drink imported from Sri Lanka, such as Necto or Elephant House Ginger Beer.

Traditional yogurt-based drink, available in several flavors (rose, mango, sweet). Creamy and refreshing.

Classic French lager beer.

International lager beer.

International lager beer.

Popular Indian beer, light and crisp. Pairs well with spicy dishes.

Sri Lankan beer, often a stout or a strong lager, with a malty taste.

Large bottle of Sri Lankan Lion beer.

Wine served in a carafe or small bottle.

Wine served in a half bottle.

Wine served in a standard bottle.