Thillai Pandia's

Soft paneer cubes marinated in signature 65 spices and fried to perfection.

Fiery, juicy chicken bites marinated with southern aromatics, then fried to a crisp golden finish.

Tender chicken roasted with crushed black pepper, curry leaves, and dry spices.

Chettinad-style minced mutton balls, crispy outside and soft within.

Crispy prawns tossed in aromatic ginger-garlic masala.

Premium king fish slices marinated with turmeric, pepper and chilli, pan-fried to perfection.

Crispy cauli flower florets, perfectly fried with spicy, tangy South Indian masala.

Fluffy Indian-style omelette with onions, green chillies, and fresh herbs.

Slow-roasted mutton cooked in black pepper, dry chilli and signature spices.

Pure vegetarian biryani cooked with ghee and mild spices.

Bright, fragrant, and wholesome rice dish with seasonal vegetables and subtle spices.

Royal Tamil-style biryani infused with aromatic spices and succulent mutton.

Fragrant seeraga samba rice cooked with tender chicken and home-ground masala.

Creamy curry with paneer and green peas.

Slow-cooked mutton in a rich, aromatic gravy.

Premium prawns cooked in coconut-spiced gravy.

Classic homestyle curry simmered in tomatoes, onions and spices.

Tangy, spicy fish curry with traditional South Tamil flavours.

Golden crispy chips served with rich, spiced paneer curry.

Golden crispy chips served with rich, spiced chicken curry.

Six soft, bite-sized idlies immersed in warm, aromatic sambar.

Fluffy idlies drizzled with aromatic ghee and coated with house-made spicy podi.

Traditional Tanjore-style kosthu prepared with moong dal, brinjal, onions and tempered spices.

Steamed idlies served with our signature homestyle chicken curry.

Idlies paired with tangy, spicy Tamil coastal Fish curry.

A hearty combo featuring soft idlies and slow-cooked mutton curry.

Soft, fluffy idly paired with a crispy golden ulundhu vada.

A wholesome vegetarian platter with seasonal vegetables, steamed rice, sides, and a dessert.

A flavourful seafood platter with fresh fish curry, rice and crustaceans, curd, sides, dessert.

Tender mutton curry accompanied by steamed rice, rasam, curd, mutton sides, and a dessert.

A wholesome platter featuring spiced chicken curry, steamed rice, rasam, sides, and a sweet dessert.

Fragrant ghee-infused biryani paired with soft paneer cubes simmered in a creamy tomato-onion gravy.

Traditional seeraga samba mutton biryani paired with handcrafted mutton kola balls.

Tender mutton biryani served with pan-roasted mutton chukka.

Flavourful vegetable biryani served with crunchy paneer 65.

Aromatic vegetable biryani paired with crispy golden Gobi 65.

Spiced chicken biryani complemented with pepper chicken.

Classic chicken biryani paired with crispy Chicken 65.

A traditional thin, golden-brown rice-and-lentil crepe.

A crisp dosa layered with a roasted lentil-and-spice podi blend.

A classic crisp dosa filled with seasoned potato masala.

Crispy dosa topped with Thillai's signature spiced kari.

Crispy, golden OG dosa made from a perfectly fermented rice and lentil batter.

Fragrant, fluffy steamed rice made from premium sona masoori.

Soft, flaky layered parottas, golden-brown and slightly crisp.

Two soft, freshly made wholewheat chapathis.

Fragrant Sona Masoori rice delicately seasoned with roasted cumin seeds and aromatic spices.

A rich, aromatic semolina-based halwa, slow-cooked with ghee, sugar, and cardamom.

Soft, syrup-soaked gulab jamuns served with a scoop of creamy ice cream.

Deep-fried golden dumplings made from khoya, soaked in a fragrant sugar syrup.

Golden, crispy, lightly salted fries.

Crispy golden spring rolls filled with spiced chicken and fresh vegetables.

Traditional South Indian ulundhu vada made from ground urad dal.

Crispy golden ulundhu vada soaked in warm, flavourful sambar.

Crispy golden spring rolls filled with a flavourful mix of vegetables and aromatic spices.

Crispy golden pastry filled with a spiced mix of potatoes, peas, and aromatic Indian herbs.

Soft, flaky layered parottas comes with a curry sauce called as Salna.

Soft, flaky parotta soaked in rich, aromatic salna.