Mirchi Grill Menu

Chicken Kozhumbu, Mutton Fry/Fish Kozhumbu, Rasam, Kootu/Pappu, Poriyal, Appetizer, Biryani, Rice, Curd, Papad, Dessert, Chapati with Salan

✦1 Parotta/Naan ✦AMBUR CHICKEN BIRYANI ✦CHICKEN TIKKA ✦CHICKEN CURRY ✦DESSERT

✦1 Parotta/Naan ✦AMBUR CHICKEN BIRYANI ✦PRAWN 65 ✦MUTTON CURRY ✦DESSERT

✦ 1 Parotta/Naan ✦ JACKFRUIT BIRYANI ✦ PANEER TIKKA ✦ PANEER BUTTER MASALA ✦ DESSERT

✦ 1 Parotta/Naan ✦ Ambur Mutton BIRYANI ✦ Mutton Ghee Roast ✦ Mutton Curry ✦ DESSERT

✦1 Parotta/Naan ✦FISH BIRYANI ✦FISH TIKKA ✦FISH CURRY ✦DESSERT

A light broth featuring tender chicken pieces, typically combined with subtle Indian spices and herbs, offering a gentle and aromatic flavor profile.

Mutton clear soup features a light broth typically made with goat meat, subtle spices, and aromatic herbs, offering a traditional Indian soup experience.

Chopped vegetables simmered in a clear broth, typically enhanced with subtle spices and herbs.

Creamy soup featuring a blend of fresh vegetables, enhanced with the subtle flavor of cream, typically seasoned with Indian spices and herbs.

Mutton pepper soup is a traditional Indian soup featuring bone-in goat, typically infused with black pepper, aromatic spices, and herbs, offering a robust and hearty flavor.

Paneer marinated with spices, grilled in a tandoor, served on a sizzling platter with bell peppers and onions.

Marinated chicken in traditional Andhra spices, cooked in a tandoor, served on a sizzling platter.

Marinated half chicken in yogurt, garlic, ginger, and spices, slow-roasted in a traditional clay tandoor.

Grilled vegetables and paneer, marinated with spices, served on a sizzling platter. Typically includes a mix of potatoes, cashew nuts, and homemade paneer.

Prawns marinated in pepper masala, grilled in a tandoor, typically featuring a blend of Indian spices for a smoky, aromatic flavor.

Chicken marinated in mint, cilantro, and yogurt, grilled in a tandoor oven, served sizzling hot.

Whole chicken marinated in yogurt and traditional spices, cooked in a clay oven.

Mutton pepper fry sizzler features tender mutton pieces marinated with Indian spices, stir-fried with peppers and onions, served on a sizzling hot plate.

Chicken marinated in yogurt and spices, grilled in a tandoor, served sizzling with a hint of Indian herbs and flavors.

Chicken marinated with curry leaves, yogurt, and spices, grilled in a tandoor oven.

A selection of seafood, typically including shrimp and fish, marinated in spices and grilled in a tandoor, served sizzling hot.

Marinated paneer cubes, bell peppers, and onions grilled in a tandoor, served sizzling with aromatic spices.

Chicken leg marinated in yogurt, ginger, garlic, and spices, cooked in a traditional clay oven, served sizzling hot.

Marinated chicken leg quarter, infused with yogurt and traditional Indian spices, roasted in a clay tandoor oven for a tender and smoky finish.

Boneless chicken marinated in yogurt, cream, and spices, skewered and cooked in a traditional clay oven for a tender and creamy taste.

Fish chunks marinated in yogurt, lemon, and tandoori spices, grilled in a clay oven for a sizzler experience.

Tender chicken pieces seasoned with a blend of spices, offering a savory taste with hints of garlic and herbs.

Marinated paneer cooked in a tandoor, wrapped in a soft shawarma roll, typically featuring aromatic spices and a hint of yogurt.

Grilled chicken marinated with pepper spices, wrapped in pita bread with garlic sauce, tomatoes, and lettuce.

Prawn 65 shawarma made with rumali roti and prawns marinated in yogurt and spices, typically accompanied by pickled vegetables and garlic mayo.

Fish marinated in Andhra spices, wrapped in pita bread, typically accompanied by pickled vegetables and a savory sauce.

Whole wheat flatbread typically cooked on a pan, resulting in a soft and thin texture.

Whole wheat bread, traditionally baked in a clay oven known as a tandoor.

Naan bread typically topped with green chilies and garlic, baked in a tandoor oven for a spicy kick.

Naan bread typically stuffed with cheese and baked in a tandoor clay oven.

Whole wheat flatbread cooked in a tandoor, typically glazed with butter.

Whole wheat bread stuffed with mashed potatoes and cauliflower, seasoned with mild spices, creating a layered and flavorful Indian flatbread.

Leavened white flour bread baked in a tandoor, brushed with melted butter.

Whole wheat flatbread baked in a clay oven, typically enhanced with spices and green chilies for a subtle kick.

Whole wheat bread typically stuffed with paneer (Indian cottage cheese), herbs, and spices, then pan-fried to a golden finish.

Leavened white flour bread typically baked in a tandoor, a traditional cylindrical clay oven, resulting in a soft and slightly crisp texture.

Unleavened whole wheat flatbread, spiced and baked in a clay oven, typically featuring green chilies for added heat.

Layered flatbread, known as parotta, typically made from all-purpose flour, showcasing a flaky texture and cooked on a griddle. Popular in South Indian cuisine.

Leavened naan bread stuffed with cheese and topped with garlic, traditionally baked in a clay oven.

Leavened bread baked in a tandoor, topped with fresh garlic and coriander.

Marinated paneer cubes grilled and combined with a spiced tomato-based sauce, typically featuring onions, bell peppers, and a touch of cream.

Yellow lentils simmered with onions, tomatoes, and garlic, then tempered with cumin, mustard seeds, and red chilies for a fragrant Indian curry experience.

Cubes of cottage cheese cooked in a creamy tomato and butter sauce, typically enriched with onions, cashews, and aromatic spices.

Fish tikka masala features tandoor-roasted fish in a creamy, spiced tomato sauce, typically with onions and bell peppers.

Prawns cooked in a coconut cream sauce with onions, tomatoes, and spices, offering a mild, creamy curry experience.

Boneless chicken cooked in a creamy tomato and cashew gravy, enriched with onions and aromatic spices.

Mutton cooked with tangy sorrel leaves and traditional spices, inspired by Andhra cuisine.

Mixed vegetables cooked with freshly ground spices and simmered in a tomato-based gravy, featuring sautéed bell peppers and onions.

Boiled eggs simmered in a tomato-based gravy with onions, ginger, garlic, and a blend of aromatic Indian spices.

Chicken cooked with freshly ground coconut and a blend of traditional Chettinad spices, delivering a classic South Indian curry experience.

Boneless chicken and minced chicken cooked in a rich onion-tomato gravy with aromatic spices.

Tender chicken pieces cooked with onions, aromatic spices, and herbs.

Stir-fried vegetables like bell peppers, onions, and carrots cooked in a spicy, tangy tomato-based gravy with aromatic spices and herbs.

Mutton bhuna features tender mutton cooked with onions and tomatoes in a spicy, aromatic gravy, typical of Indian curries.

Boneless chicken marinated in spices, roasted in a tandoor, and cooked in a creamy tomato sauce with onions and bell peppers.

Tender mutton simmered in a Kashmiri-style sauce with onions, tomatoes, yogurt, and a blend of aromatic spices.

Chicken kadai features boneless chicken cooked with onions, tomatoes, and bell peppers in a spiced, tomato-based sauce, highlighting traditional Indian flavors.

Chicken simmered in a spicy Andhra-style gravy with onions, tomatoes, and a blend of traditional South Indian spices.

Chicken simmered in a creamy tomato and butter sauce, typically featuring spices like cumin, coriander, and garam masala for a rich, aromatic flavor.

Mutton Mughlai features tender goat pieces cooked in a creamy gravy, typically enriched with cashews, onions, and a hint of egg, capturing the essence of Mughlai cuisine.

Bone-in chicken marinated with spices and herbs, cooked with basmati rice in a dum style, layered with ulavacharu, a horse gram brown sauce.

Bone-in chicken marinated with spices and yogurt, layered with basmati rice, and slow-cooked in traditional dum style with aromatic herbs and saffron.

Tender chicken pieces marinated in spices, layered with fragrant basmati rice, and garnished with aromatic herbs.

Seeraga samba chicken biryani features fine-grain samba rice, aromatic spices, mint, and tender chicken, highlighting a South Indian specialty.

Boiled eggs and aromatic basmati rice layered with Indian spices, cooked in the traditional dum style.

Basmati rice layered with ghee-roasted chicken, infused with spices and herbs, typically featuring mint, coriander, and cashews for added texture and flavor.

Basmati rice cooked with marinated chicken, aromatic spices, and green chilies, creating a flavorful blend typical of Indian biryani dishes.

Chicken chukka spl biryani features chicken cooked with basmati rice and a blend of Indian spices, typically including garlic, ginger, and aromatic herbs for enhanced flavor.

Basmati rice and chicken cooked with spices, herbs, and avakkai (mango) pickle in a dum style, infusing a unique tangy flavor.

Marinated chicken and basmati rice are cooked with traditional Indian spices in a sealed pot, capturing authentic Hyderabadi flavors.

Basmati rice and chicken are cooked in a traditional dum style with tangy gongura paste, saffron, and aromatic spices.

Basmati rice layered with ghee-roasted mutton, typically infused with aromatic spices, mint, and coriander, creating a rich and savory biryani experience.

Samba rice, spices, mint, and chicken cooked in a traditional biryani style using fine grain seeraga samba rice, a South Indian specialty.

Mutton chukka spl biryani combines tender mutton pieces with basmati rice, typically enhanced by aromatic spices and herbs, offering a unique twist on traditional biryani flavors.

Aromatic basmati rice and tender mutton marinated with Indian spices, cooked in a traditional dum method for a rich, flavorful experience.

Basmati rice with mutton, Indian spices, and tangy gongura (sorrel) leaves, traditionally cooked in a dum style for rich flavors.

Tender mutton and basmati rice, slow-cooked with aromatic spices and "ulavacharu" (horse gram soup), a specialty from Andhra Pradesh.

Fish marinated in spices and yogurt, layered with basmati rice, and slow-cooked in the traditional dum method, typically featuring Indian herbs and aromatic spices.

Aromatic basmati rice layered with marinated shrimp and Indian spices, cooked in a sealed pot for enhanced flavors.

Basmati rice and mixed vegetables cooked in a traditional Hyderabadi dum style with a blend of spices, creating a fragrant and aromatic dish.

Basmati rice layered with Indian cottage cheese and aromatic spices, slow-cooked to blend flavors, garnished with onions and lemons.

Steamed basmati rice layered with tender jackfruit, infused with aromatic spices and typically enhanced with herbs like mint and coriander.

Basmati rice cooked with paneer and tangy gongura leaves, infused with aromatic spices for a savory and fragrant Indian pulao experience.

Chicken pieces tossed with green chili paste, combined with pilaf rice for a spicy and aromatic Indian dish.

Basmati rice cooked with shrimp, aromatic spices, caramelized onions, and cashews, creating a flavorful Indian dish.

Basmati rice cooked with tender mutton and aromatic spices, enriched with ghee for a rich and fragrant pulao experience.

Stir-fried noodles with eggs, mixed with a variety of vegetables and seasoned with soy sauce and spices in an Indo-Chinese style.

Stir-fried basmati rice with mixed vegetables, soy sauce, and spices, inspired by Indo-Chinese flavors.

Stir-fried basmati rice with mixed vegetables, infused with spicy schezwan sauce and typically garnished with spring onions.

Rice stir-fried with seafood, including prawns and fish, combined with vegetables and Indo-Chinese spices.

Boneless chicken marinated in spices, deep-fried, and combined with basmati rice, vegetables, curry leaves, and soy sauce.

Noodles stir-fried with assorted vegetables, soy sauce, and chili sauce, capturing Indo-Chinese flavors.

Eggs and vegetables stir-fried with basmati rice, seasoned with Indo-Chinese spices and sauces.

Stir-fried noodles with chicken, vegetables, and soy sauce, embodying a fusion of Indian and Chinese flavors.

Mixed vegetables typically including onions, potatoes, and spinach are coated in chickpea flour batter and deep-fried until crispy.

Batter-coated green chilies are deep-fried, cut into pieces, and typically garnished with onions and chaat masala, a tangy spice blend.

Thin rice and lentil crepe filled with spiced paneer tikka, typically accompanied by sautéed onions and bell peppers.

Crispy rice and lentil crepe filled with savory onions, served with coconut chutney, tomato chutney, and sambar.

Thin rice and lentil crepe topped with seasoned eggs, typically cooked in an omelet style, offering a savory taste of Indian cuisine.

Rice and lentil crepe filled with seasoned potatoes and onions, typically accompanied by a blend of spices for a savory experience.

A crispy rice and lentil crepe filled with spicy mashed potatoes, onions, and a hint of green chilis, showcasing a blend of traditional Indian spices.

Thin crepe made from fermented rice and lentil batter, typically filled with chicken tikka, onions, and spices.

Crispy, golden-brown crepe made from fermented rice and lentil batter. Served with coconut chutney, tomato chutney, and lentil stew.

Crispy rice crepe enriched with clarified butter, served with a trio of coconut, tomato, and lentil chutneys.

Fried milk dumplings typically soaked in a fragrant rose and cardamom-infused sugar syrup.

Grated carrots simmered in milk with cardamom, sugar, and a blend of nuts, creating a traditional Indian dessert.

Irani chai is a traditional Indian beverage made with milk, sweetened condensed milk, and tea leaves, often infused with spices like cardamom for a rich, aromatic experience.

Creamy blend of ripe mangoes and yogurt, subtly sweetened, with a hint of cardamom.

Delicate blend of milk infused with rose essence, garnished with rose petals.

A refreshing Indian drink made with yogurt, water, and a blend of spices, typically including cumin and mint.