Southern Aroma - Fuld menu

Vegetarian.

Vegetarian. Delectable cremini mushrooms with sixteen spices in a traditional tangy sauce and accentuated by a hint of chilies.

Dry. Chettiar's favorite traditional mutton sauteed with peppercorns, scallions, cashew nuts, and Vidal onion gravy.

Vegetarian.

Vegetarian. Deep-fried soy chicken blended in peppers, scallions, and Chettiar's Szechuan glaze.

Vegetarian.

Deep-fried chicken blended in peppers, scallions, and Chettiar's Szechuan glaze.

Vegetarian.

Vegetarian. Local paneer with trio peppers, scallions, and Chettiyar's Szechuan glaze.

Chettinad blackened kingfish fillet, hand-ground spices, and classic tawa pan-fried.

Vegetarian.

Boneless. Southern Aroma's version of a delicious butter chicken dish with slow-cooked heirloom tomatoes and a classic spice infusion, a definite crowd-pleaser.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian. Local paneer with a classic tikka masala glaze and scallions.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian. Sautéed eggplants in an aromatic hand-ground Chettinad masala and cilantro.

Vegetarian.

Vegetarian.

Black tiger shrimp sauteed with peppercorns, scallions, cashew nuts, and Vidal onion gravy.

One order comes with three pieces.

Vegetarian. Hand-cut Prince Edward Island fries in a saffron gravy with local paneer and traditional herbs.

Served with dips. One order comes with three pieces.

Crispy jeera papad topped with spicy salad and melted cheese, hot out of the oven; served with the chef's special sauce.

Crispy deep-fried calamari pieces tossed in butter along with fried cashews and scallions. Seasoned with sweet chili paste.

Tandoori naan topped with tomatoes, red onions, green chilies, and melted mozzarella cheese and paneer, hot out of the oven, served with the chef's special sauce.

Tandoori naan topped with tomatoes, red onions, green chilies, and melted mozzarella cheese and paneer, hot out of the oven, served with the chef's special sauce.

Served with dips. One order comes with three pieces.

Hand-cut Prince Edward Island fries in a saffron gravy with local paneer and traditional herbs.

Vegetarian. Tandoori naan topped with tomatoes, red onions, green chilies, and melted mozzarella cheese and paneer, hot out of the oven, served with the chef's special sauce.

Vegetarian. Crispy jeera papad topped with spicy salad and melted cheese, hot out of the oven, served with the chef's special sauce.

Hand-cut Prince Edward Island fries in a saffron gravy with local paneer and traditional herbs.

Crispy jeera papad topped with spicy salad and melted cheese, hot out of the oven; served with the chef's special sauce.

A popular Sri Lankan dish, deep-fried chicken with bell peppers, onions, and tomatoes infused with trademark spicy sweet and sour sauce.

Deep-fried shrimp with bell peppers, onions, and tomatoes infused with trademark sweet and sour sauce.

Vegetarian.

Vegetarian.

Squid curry.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian. Quinoa based soy chicken with traditional masala and regional herbs.

Vegetarian. Soy shrimp with aromatic regional spices and hand-ground masala.

Vegetarian. Roasted chunks of soy chicken with slow-cooked heirloom tomatoes in a creamy sauce.

Vegetarian. Soy fish with aromatic regional spices and hand-ground masala.

Vegetarian. Omega egg with trio chilies, fragrant herbs, and sesame oil.

Vegetarian. Crisp deep-fried soy fish marinated in an aromatic spice rub.

For the bone lovers. Rustic free-range chicken, six-hour braise, with traditional Jaffna spices and classic hot chillies.

For the bone lovers. Slow-braised free-range chicken in authentic herbs, peppercorn, and cardamom-infused coconut sauce.

Slow-braised organic chicken and potatoes in a tasty traditional spice-infused gravy, garnished with fresh curry leaves.

For the bone lovers. Country chicken sauteed with traditional Vanni spices, curry leaves, green chilies, and cashew nuts.

Vegetarian. Dry. Hot and spicy fried paneer, glazed in a flavourful sauce with onions and green chilies.

Vegetarian. Semi-dry. Fried eggplants with onions and curry leave infused in authentic Jaffna spices.

Vegetarian. Organic chickpeas in tamarind infused coconut masala.

Black tiger shrimp with regional spices and hand-ground masala.

Blue crab with heirloom tomatoes and Vidal onion masala with Chettiar spices.

Handpicked sardines in a tomato coconut broth with lemongrass infusion.

Blue crab sauteed with peppercorns, scallions, cashew nuts, and Vidal onion gravy.

Slow-braised Indian squid with Vanni inspired spiced masala.

Rustic free-range mutton with classic Vanni spices that will surely ignite nostalgic memories.

Vegetarian. Unleavened deep-fried Indian bread served with your choice of potato masala or channa masala, chutney, and a sweet item.

Vegetarian.

Kingfish fillet and tamarind infused coconut sauce with the hand-ground masala.

Vegetarian. A delicious dish with pearls of garlic and onions in a peppercorn and cardamom-infused coconut sauce.

One order comes with three pieces.

Vegetarian.

Vegetarian. Paneer in traditional mild spice-infused spinach gravy, and creme fraiche.

Vegetarian.

Vegetarian. Omega egg in fenugreek infused masala with heirloom tomatoes.

Vegetarian.

A true Chettinad delicacy consisting of slow-braised mutton, Chettinad regional spice infusion, and creme fraiche.

Slow-braised organic chicken with sixteen spices in a traditional tangy sauce and accentuated by a hint of chilies.

Vegetarian.

Dungeness crab with East Indian spices and Parisian potatoes served with the salad of the day and the chef's special sauce.