Shri Manakula Bhavan

Podi Idly is a simple yet flavorful South Indian dish made from soft steamed idlies served with idly podi — a spiced powder mix. The podi typically contains lentils, dry chilies, sesame seeds, salt, and sometimes jaggery, roasted and ground into a coarse powder.

Veg Noodles are made by stir-frying boiled noodles with a variety of vegetables like cabbage, carrots, beans, capsicum, and spring onions, along with soy sauce, chili sauce, garlic, and other seasonings.

Mushroom Fried Rice is made by stir-frying cooked rice with sliced mushrooms, assorted vegetables (like carrots, beans, capsicum, and spring onions), and seasonings such as soy sauce, chili sauce, garlic, and black pepper.

Mushroom Noodles are made by stir-frying boiled noodles with sliced mushrooms, assorted vegetables (like carrots, beans, cabbage, and capsicum), and seasonings such as soy sauce, chili sauce, garlic, and black pepper.

Szechwan Noodles are made by stir-frying boiled noodles with mixed vegetables (like carrots, capsicum, cabbage, beans), and tossed in Szechwan sauce — a spicy, garlicky, and tangy chili-based sauce.

Chapathi is a soft, unleavened Indian flatbread and a staple in Indian cuisine, especially in North and South India. Made from whole wheat flour (atta), water, and a pinch of salt, it’s simple, healthy, and highly versatile, pairing perfectly with curries, dals, vegetables, and chutneys.

Parotta refers to two servings of soft, flaky, layered flatbreads, popular in South Indian and Kerala cuisine. Known for its buttery texture and slight crispiness, parotta is made from maida (refined wheat flour), water, and a pinch of salt, kneaded into layers and pan-fried to perfection.

Masala Tea (Masala Chai) is a flavorful and aromatic Indian drink made by brewing tea leaves with milk, water, sugar, and a blend of spices.

Tea (Chai) is made by brewing tea leaves with water, milk, and sugar, often flavored with spices like ginger or cardamom. It is a popular everyday drink across India.

Fresh, plain milk served hot or cold, often consumed on its own or used as a base for other drinks. It is nutritious and rich in calcium and protein.

Coffee, especially South Indian filter coffee, is made by brewing coffee decoction and mixing it with hot milk and sugar, known for its strong aroma and rich taste.

Lemon Tea is a refreshing drink made by brewing tea with water and adding fresh lemon juice and sugar or honey.

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.

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.

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

Veg Fried Rice is made by stir-frying cooked rice with assorted vegetables like carrots, beans, peas, capsicum, and spring onions, along with soy sauce, chili sauce, garlic, and other seasonings.

Szechwan Fried Rice is made by stir-frying cooked rice with mixed vegetables (like carrots, beans, capsicum, cabbage) and Szechwan sauce, which is a spicy, tangy, and garlicky chili-based sauce.

Veg Manchurian is made by preparing vegetable balls from grated cabbage, carrots, beans, capsicum, and cornflour. The balls are then deep-fried until golden and crispy.

Gobi Manchurian is made by preparing cauliflower florets, dipping them in a batter of cornflour, all-purpose flour, and spices, and deep-frying until crispy.

Mushroom Manchurian is made by coating button mushrooms or other bite-sized mushrooms in a batter of cornflour, all-purpose flour, and spices, then deep-frying until crispy.

Paneer Manchurian is a popular Indo-Chinese dish where paneer (Indian cottage cheese) cubes are first coated in a spiced batter made of cornflour, all-purpose flour, ginger-garlic paste, and seasonings, then deep-fried until crispy.

Chilli Paneer is made by cubing paneer (Indian cottage cheese) and either deep-frying or pan-frying until slightly crispy. The paneer is then tossed with bell peppers, onions, garlic, green chilies, and a sauce made from soy sauce, chili sauce, tomato ketchup, and vinegar.

Chilli Mushroom is a popular Indo-Chinese dish made by cooking mushrooms in a spicy, tangy sauce along with vegetables like capsicum (bell peppers), onions, garlic, and green chilies.

Chilli Parota is a popular South Indian street food with Indo-Chinese influence, made by tossing shredded or chopped parotta (layered flatbread) in a spicy, tangy sauce along with vegetables.

Chilli Idly is a popular South Indian–Indo-Chinese fusion dish made by tossing bite-sized pieces of idly (steamed rice cakes) in a spicy, tangy sauce with vegetables. The dish is typically prepared by cutting idlies into cubes and either deep-frying or pan-frying them until slightly crispy. These pieces are then stir-fried with onions, capsicum, green chilies, garlic, and sauces like soy sauce, chili sauce, and tomato ketchup.

Veg Mixed Rice is a simple and flavorful dish made by combining cooked rice with assorted vegetables, spices, and sometimes sauces, creating a quick and satisfying meal. It is mildly spiced, colorful, and can be prepared in different styles like Indian or Indo-Chinese, depending on the seasoning used.

Veg Kothu Parotta is a delicious, spicy, and savory stir-fried dish made by chopping cooked parottas (layered flatbreads) into small pieces and cooking them with vegetables, eggs (optional), and aromatic spices.

Gobi 65 is a crispy, deep-fried cauliflower preparation. Cauliflower florets are coated in a batter made from all-purpose flour (maida), rice flour, yogurt, and spices like red chili powder, turmeric, garlic, ginger, and curry leaves. The coated florets are then deep-fried until golden and crunchy.

Mushroom 65 is made by coating fresh mushroom pieces in a spiced batter of all-purpose flour (maida), rice flour, yogurt, ginger-garlic paste, red chili powder, turmeric, and other seasonings. The mushrooms are then deep-fried until golden and crispy.

Paneer 65 is made by cutting paneer (Indian cottage cheese) into cubes and coating them in a spiced batter containing all-purpose flour (maida), rice flour, yogurt, ginger-garlic paste, red chili powder, turmeric, and other seasonings. The cubes are then deep-fried until golden and crispy, giving a crunchy exterior while keeping the paneer soft and creamy inside.

Paneer Pakoda is made by cutting paneer into cubes or slices and dipping them in a batter of gram flour (besan), rice flour, spices (red chili powder, turmeric, garam masala), salt, and sometimes yogurt or water. The coated paneer is then deep-fried until golden brown and crispy.