NILAA South Indian restaurant Toranomon Hills

A snack made from thin, crispy papad (lentil flour crackers) topped with chopped onions, tomatoes, and spices. Its light texture and spicy flavor make it perfect as an appetizer or snack.

Indian-style tempura using chickpea flour as a coating. It features the sweetness of onions and the aroma of spices, with a crispy texture.

A dish made by coating spiced chicken in lentil flour batter and frying it. The juicy chicken and fragrant batter are appetizing.

A South Indian-style fried chicken. It's well-seasoned with chili peppers, ginger, and garlic, characterized by its reddish color and spicy kick.

A dish made by coating white fish and other ingredients in a spiced lentil flour batter and frying it. Enjoy the crispy exterior and fluffy interior of the fish.

A mixed vegetable tempura assortment in the Indian style. The sweetness of the vegetables and the aroma of the lentil flour batter harmonize, making it a snack-like dish.

A dish where lamb is stir-fried with spices until the sauce is almost gone. The rich spice flavor and the umami of the lamb are concentrated.

Chicken dish seasoned in the style of the South Indian Chettinad region. It is finished with a rich aroma and spiciness using plenty of spices such as black pepper and fennel.

A snack made by coating spiced mashed potatoes in lentil flour and frying them. It can be considered a South Indian version of a croquette, with a fluffy texture.

A shrimp dish made in the Kerala style. It is flavored with spices and coconut oil, and you can enjoy the plump texture of the shrimp and its rich flavor.

A Kerala dish made by pan-frying marinated fish with spices and flavoring it with coconut oil and curry leaves.

A curry from the Mysore region of Karnataka. It features the flavor of spices, along with the richness of coconut and nuts, and a pleasant tanginess from tamarind.

A rich and mild curry made with a tomato-based gravy and plenty of butter and fresh cream. It's a popular classic dish that's not too spicy and suitable for children.

A South Indian-style chicken curry with a coconut base. The gentle sweetness of coconut and the stimulation of spices harmonize for a mellow and aromatic taste.

A chicken curry that uses plenty of black pepper to bring out its sharp spiciness and aroma. Enjoy a spicy and stimulating taste.

A curry with the rich flavor of butter chicken enhanced by the tanginess of lemon. It's rich yet has a refreshing aftertaste, offering a unique flavor.

A signature curry from the Chettinad region of South India. It uses roasted spices and coconut, characterized by its extremely aromatic, complex, and rich flavor.

A North Indian curry made in a "kadai" (wok-like pan). It's a semi-dry curry with chicken and vegetables like onions and bell peppers stir-fried with coarsely ground spices.

A dish of chicken added to a green curry based on spinach (palak) paste. The flavor of spinach and spices blend together for a nutritious and mellow taste.

A pale, creamy curry made with a base of coconut, yogurt, and nut paste. It has a very rich and mellow flavor with mild spices and little heat.

A curry generously made with minced chicken. The flavor of the minced meat spreads throughout the gravy, making it an easy-to-eat dish that pairs well with naan and rice.

A curry where lamb is slowly simmered in a rich spice sauce (gravy). It's a hearty dish where the unique flavor of lamb and the spiciness of the spices intertwine.

A light South Indian-style mutton curry. "Colombo" means stew, and the lamb is tenderly simmered in a sauce with the tanginess of tomatoes and the flavor of spices.

A curry with roots in the royal cuisine of the Mughal Empire. It is a mutton dish made rich with yogurt and coconut, and deeply flavored with spices.

A green mutton curry made with plenty of fresh coriander (cilantro) and coconut. The refreshing herbal aroma mellows the gamey flavor of the lamb, creating a rich and flavorful dish.

A mutton curry characterized by the spice usage of the Chettinad region of South India. It uses masala made from roasted spices, offering an intense spice aroma and deep flavor.

A curry made with lamb added to spinach (saag) paste. The umami of iron-rich spinach and the mellowness of cream enhance the flavor of the mutton.

A curry from the Alleppey region of Kerala, South India. It's a fruity and spicy mutton curry characterized by the mellowness of coconut milk and the tanginess of fruits like mango and tamarind.

A curry made with plump shrimp finished in a lemon and butter flavored sauce. The lemon's tanginess enhances the umami of the seafood, creating a refreshing and rich taste.

A shrimp curry in the style of Andhra Pradesh, famous for its spicy dishes. It has a stimulating and appetizing taste with a strong kick of chili and spices.

A representative shrimp curry from the coastal region of Kerala. It uses plenty of coconut milk for a rich yet mild flavor that enhances the sweetness of the shrimp.

A South Indian-style fish curry from Bangalore. The addition of nut paste creates a rich sauce with depth and richness amidst the spice flavors.

A fish curry from the Madurai region of Tamil Nadu. It features the strong tanginess of tamarind and the sharp spiciness of spices, making it a punchy dish that goes well with rice.

A fish curry from the Alleppey region of Kerala. The creaminess of coconut milk and the refreshing tang from fruits unique to this region (like kokum) enhance the fish's flavor.

A representative dish of South India, made by thinly baking a batter fermented from rice and lentils like a crepe. It features a crispy texture and a subtle tanginess, and is eaten with curry and chutney.

A classic dish where spicy mashed potatoes (potato masala) are wrapped in dosa batter. It's filling and satisfying as a meal.

A dosa spread with a special paste (chutney) of red chili, garlic, and spices on the inside, then baked. It has a spicy and fragrant flavor.

A South Indian snack made by shaping urad dal batter into a donut shape and frying it. It's crispy on the outside and fluffy on the inside, and is typically eaten with curry by dipping, rather than being sweet.

A South Indian-style "okonomiyaki" made by baking thick dosa batter and topping it with chopped vegetables. Enjoy the chewy texture and the sweetness of the vegetables.

Thick dosa batter (uttapam) generously topped with cheese and baked. The richness of the melted cheese complements the tanginess of the fermented batter.

Uttapam baked with plenty of chopped onions on top. The sweetness and aroma of the baked onions are a perfect match for the chewy batter.

A dosa baked with chopped onions and cheese inside. The richness of the cheese and the crispiness of the onions add a rich flavor.

A dosa filled with spicy minced meat (keema). It's a hearty, savory dosa packed with the flavor of the meat.

A dosa baked with chopped onions sprinkled on top. The sweetness and texture of the onions add an accent, creating a simple yet flavorful dish.

A dosa that is stretched even thinner and larger than a regular dosa, then baked until crispy. It's as thin as paper and offers a light, crispy texture.

Dosa baked with plenty of cheese inside. The melted cheese blends with the batter, making it a popular dish for both children and adults.

A fluffy and chewy Indian bread baked in a tandoor oven. It has a subtle sweetness and is a classic side dish that pairs perfectly with any curry.

Naan baked with chopped garlic sprinkled on the surface. The fragrant garlic aroma whets the appetite and enhances the flavor of the curry.

Naan baked with plenty of sesame seeds sprinkled on top. Enjoy the popping texture and fragrant aroma of the baked sesame seeds.

Naan kneaded with butter and baked in layers. It has a crispy, pie-like texture and a rich butter aroma.

Naan generously stuffed with cheese and baked. A hearty and popular menu item with hot, melting cheese.

A sweet naan baked with coconut powder (fine) and sugar inside. It can be enjoyed as a dessert or as a palate cleanser for spicy curries.

Bread stuffed with spiced potato filling. It's filling due to the stuffing and delicious on its own.

A layered bread from Kerala, South India, similar to a Danish pastry. The layers of dough have a melt-in-your-mouth texture and pair well with curry.

Fried bread made from leavened dough, puffed up by frying in oil. It's crispy on the outside and chewy on the inside, and is typically eaten with North Indian lentil curry (chole).

A simple, home-style Indian bread made from whole wheat flour (atta), baked thinly on a griddle without fermentation. It has a rustic wheat flavor and is a staple that can be eaten every day.

Fried bread made from whole wheat dough, puffed up by frying. It has a plump appearance and a light, crispy texture.

Fried bread made from leavened wheat flour mixed with spinach paste, puffed up by frying in oil. It has a spinach flavor and a vibrant color.

A non-vegetarian thali (meals) centered around South Indian meat dishes. It's a luxurious set with several types of meat curries, rice, bread, and side dishes served on a banana leaf (or plate).

A vegetarian thali (meals) centered around South Indian vegetable dishes. It's a healthy and satisfying set that allows you to enjoy a variety of flavors and textures, including vegetable curries, lentil soups, and stir-fries.

A great value dinner menu featuring our popular cheese naan, curry, and tandoori chicken. Enjoy the combination of melting cheese naan and spicy dishes.

A set that allows you to compare two types of your favorite curries. It also comes with naan and rice, plus the popular Chicken 65, allowing you to enjoy a variety of flavors at once.

A hearty menu that includes curry and naan, along with tandoori chicken and seekh kebab, which are representative grilled dishes (BBQ).

A luxurious set featuring three types of curry and your choice of naan from the dinner menu. It also includes fried chicken and fish, allowing you to enjoy the full range of the restaurant's flavors.

A mild butter chicken curry set for children. Choose between naan or rice, with dessert and a drink included on a fun plate.