Shri Manakula Bhavan

Idly is a traditional South Indian steamed savory cake made primarily from fermented rice and urad dal (split black gram).

Poori is a deep-fried Indian bread made from whole wheat flour (atta). The dough is rolled into small discs and fried in hot oil, which makes them puff up and become soft yet slightly crispy. Pooris are usually served hot and accompanied by various vegetable curries, potato bhaji, or chickpea curry. They are popular for breakfast, brunch, or festive meals.

Plain Dosai is a thin, crispy, and savory South Indian pancake made from a fermented batter of rice and urad dal (split black gram). It is cooked on a hot griddle (tawa) with a little oil or ghee until golden brown and crispy at the edges, soft in the center.

Masala Dosai is a South Indian savory pancake made from fermented rice and urad dal batter, similar to Plain Dosai, but filled with a spiced potato mixture. The potato filling typically includes boiled potatoes, onions, green chilies, turmeric, mustard seeds, and curry leaves, making it flavorful and mildly spiced.

Onion Dosai is a South Indian savory pancake made from fermented rice and urad dal batter, similar to Plain Dosai, but topped or mixed with finely chopped onions. Sometimes green chilies, curry leaves, and spices are added to enhance flavor.

The Mini Tiffin is designed to give a taste of multiple South Indian breakfast specialties in one serving, often used for breakfast samplers or hotel/restaurant combos. It’s ideal for people who want to experience a variety of flavors, textures, and dishes in a single meal

Medhu Vadai is a crispy-on-the-outside, soft-on-the-inside South Indian savory fritter made primarily from urad dal (split black gram) batter. The dal is soaked, ground into a smooth batter, seasoned with black pepper, curry leaves, green chilies, and sometimes chopped onions, shaped into a doughnut-like ring, and deep-fried until golden brown. It is usually served with sambar or coconut chutney as a breakfast or snack item.

Sambar Vadai is a South Indian dish where Medhu Vadai (crispy lentil fritters made from urad dal) are soaked in hot sambar (spiced lentil and vegetable stew) just before serving. The vadai absorbs the flavors of the sambar, becoming soft and flavorful.

Curd Vadai is a South Indian dish made by soaking Medhu Vadai (crispy lentil fritters made from urad dal) in thick yogurt (curd). The vadai absorbs the yogurt and sometimes a tempering of mustard seeds, curry leaves, green chilies, and grated ginger is added for flavor. It is often garnished with coriander, pomegranate seeds, or grated carr

Pongal is a traditional South Indian dish made from rice and yellow moong dal (split yellow gram), cooked to a soft, creamy consistency. It is flavored with ghee, black pepper, ginger, curry leaves, and cashews.

Ghee Masala Dosai is a South Indian savory pancake made from fermented rice and urad dal batter, similar to Masala Dosai, but cooked with generous amounts of ghee (clarified butter). It is crispy on the edges, soft inside, and filled with a spiced potato mixture flavored with onions, green chilies, curry leaves, and turmeric

Onion Uthapam is a South Indian thick pancake made from fermented rice and urad dal batter, similar to plain uthapam, but it is denser and slightly coarser, giving it a more rustic texture. It is typically topped with chopped onions, green chilies, and curry leaves, and sometimes mixed with coarse rice or grains for added texture

Plain Uthapam is a South Indian savory pancake made from fermented rice and urad dal batter, similar to dosa, but thicker and softer. Unlike dosai, uthapam is pancake

Kall Uthapam is a South Indian thick pancake made from fermented rice and urad dal batter, similar to plain uthapam, but it is denser and slightly coarser, giving it a more rustic texture.

Podi Dosai is a South Indian savory pancake made from fermented rice and urad dal batter, similar to Plain Dosai, but sprinkled or spread with spicy lentil powder (podi), usually made from roasted lentils, red chilies, and sometimes sesame seeds.

Ghee Podi Dosai is a South Indian savory pancake made from fermented rice and urad dal batter, similar to Podi Dosai, but cooked with generous amounts of ghee. It is crispy on the edges, soft in the center, and sprinkled or spread with spicy lentil powder (podi) made from roasted lentils, red chilies, and sesame seeds.

Rava Dosai is a South Indian savory pancake made from semolina (rava/sooji), rice flour, and sometimes a little all-purpose flour, instead of the traditional fermented rice and urad dal batter. It is crisp and thin, with a slightly grainy texture from the semolina.

Rava Masala Dosai is a South Indian savory pancake made from semolina (rava/sooji), rice flour, and sometimes a little all-purpose flour, instead of the traditional fermented rice and urad dal batter. It is crispy and thin on the edges, slightly soft in the center, and filled with a spiced potato mixture (masala) cooked with boiled potatoes, onions, green chilies, turmeric, curry leaves, and mild spices.

Onion Rava Dosai is a South Indian savory pancake made from semolina (rava/sooji), rice flour, and sometimes a little all-purpose flour, instead of the traditional fermented rice and urad dal batter. It is thin and crispy, with a slightly grainy texture from the semolina.

Onion Rava Masala Dosai is a South Indian savory pancake made from semolina (rava/sooji), rice flour, and sometimes a little all-purpose flour. It is thin and crispy, with a slightly grainy texture from the semolina. The dosai is filled with a spiced potato mixture (masala) made with boiled potatoes, onions, green chilies, turmeric, and curry leaves, and often has extra finely chopped onions either mixed into the batter or sprinkled on top.

A Meal refers to a complete and balanced serving of food, typically including rice or a staple carbohydrate, lentils, vegetables, condiments, and sometimes dessert. In South Indian cuisine, a traditional “meal”

A Special Meal refers to a more elaborate and festive version of a traditional South Indian meal, typically served during festivals, weddings, special occasions, or in premium restaurants. It includes a larger variety of dishes compared to a regular meal, offering a rich combination of flavors, textures, and nutritional balance.

Veg Biryani Special is an elevated version of the classic vegetarian biryani, crafted to delight the senses with aroma, color, and rich flavors. It’s a luxurious, festive dish featuring fragrant basmati rice layered with a medley of seasonal vegetables, paneer cubes, and carefully selected spices, all slow-cooked to perfection.

Meal Parcel is a complete, ready-to-eat meal packaged conveniently for home, office, or travel. It’s designed to deliver fresh, wholesome food in a single parcel, combining staple dishes, accompaniments, and sometimes dessert, offering both nutrition and convenience.

Curd Rice is a classic South Indian comfort food, beloved for its cooling, creamy texture and subtle flavors. Known as Thayir Sadam in Tamil Nadu, it’s a simple yet satisfying dish made by combining soft, steamed rice with fresh yogurt (curd), tempered with aromatic spices and herbs.

Sambar Rice is a comforting South Indian staple that combines tangy, spiced lentil stew (sambar) with steamed rice, creating a wholesome and flavorful one-pot meal. It is popular in homes and restaurants alike for its simplicity, nutrition, and heartwarming taste.

Veg Biryani is a fragrant, flavorful rice dish that is a staple of Indian cuisine, especially in North and South India. It is a vegetarian variation of the classic biryani, combining aromatic basmati rice with an assortment of fresh vegetables and a blend of spices, creating a colorful and satisfying one-pot meal.