The crown jewel. The name "Chettinad" refers to a region in Tamil Nadu famous for its spice mix. The chicken is cooked in a roasted, ground masala of star anise, fennel, cinnamon, and an obscene amount of black peppercorns. The gravy is dark, thick, and rustic. You will sweat. You will ask for water. You will order more naan.
Whether you are a spice veteran or a curious first-timer, the menu at Madras Restaurant offers a passport to one of the world’s great cuisines, right in the heart of Lusaka. Note: Menus and prices are subject to change. Always confirm with the restaurant directly regarding daily specials and spice levels. madras restaurant lusaka menu
Unlike many African-Indian fusion eateries that have tempered their spices to suit a broader palate, Madras Restaurant Lusaka has famously stuck to its roots. Named after the colonial-era name for Chennai, the capital of Tamil Nadu, this restaurant prides itself on Chettinad cuisine—a style known for its intense flavors, heavy use of freshly ground masalas, and the liberal use of tamarind, curry leaves, and coconut. The crown jewel
No article about Madras Lusaka is complete without mentioning Chicken 65. The origins of the name are disputed (was it invented in 1965? Does it use 65 chilies?), but the result here is undisputed. Boneless chicken is marinated in ginger-garlic paste, red chili powder, a hint of yogurt, and a secret blend of spices, then deep-fried until dry, dark red, and crunchy. It is served with fresh curry leaves and sliced onions. Warning: The "medium" here is most restaurant’s "hot." Order the "mild" if you are a first-timer. The gravy is dark, thick, and rustic
Lusaka loves Indo-Chinese food, and Madras does it justice. Cauliflower florets are battered in cornflour, deep-fried until crispy, then wok-tossed in a sweet, sour, and spicy soy-chili sauce. It is sticky, messy, and utterly addictive.
The crown jewel. The name "Chettinad" refers to a region in Tamil Nadu famous for its spice mix. The chicken is cooked in a roasted, ground masala of star anise, fennel, cinnamon, and an obscene amount of black peppercorns. The gravy is dark, thick, and rustic. You will sweat. You will ask for water. You will order more naan.
Whether you are a spice veteran or a curious first-timer, the menu at Madras Restaurant offers a passport to one of the world’s great cuisines, right in the heart of Lusaka. Note: Menus and prices are subject to change. Always confirm with the restaurant directly regarding daily specials and spice levels.
Unlike many African-Indian fusion eateries that have tempered their spices to suit a broader palate, Madras Restaurant Lusaka has famously stuck to its roots. Named after the colonial-era name for Chennai, the capital of Tamil Nadu, this restaurant prides itself on Chettinad cuisine—a style known for its intense flavors, heavy use of freshly ground masalas, and the liberal use of tamarind, curry leaves, and coconut.
No article about Madras Lusaka is complete without mentioning Chicken 65. The origins of the name are disputed (was it invented in 1965? Does it use 65 chilies?), but the result here is undisputed. Boneless chicken is marinated in ginger-garlic paste, red chili powder, a hint of yogurt, and a secret blend of spices, then deep-fried until dry, dark red, and crunchy. It is served with fresh curry leaves and sliced onions. Warning: The "medium" here is most restaurant’s "hot." Order the "mild" if you are a first-timer.
Lusaka loves Indo-Chinese food, and Madras does it justice. Cauliflower florets are battered in cornflour, deep-fried until crispy, then wok-tossed in a sweet, sour, and spicy soy-chili sauce. It is sticky, messy, and utterly addictive.