OUR MENU

At MADRAS KITCHEN, our A la Carte menu offers a personalized dining experience where each dish is individually priced and listed separately, giving you the freedom to tailor your meal to your preferences. With a diverse selection ranging from appetizers to desserts, our menu showcases the full range of culinary delights our kitchen has to offer.

By opting for our A la Carte menu, you have the flexibility to curate your dining experience according to your taste and budget, paying only for the dishes you choose. Please note that some items may require additional preparation time as they are crafted fresh to order, ensuring that each dish is served to perfection.

We invite you to explore our A la Carte menu and savor a culinary journey that reflects your unique palate. Join us at Flavordash Restaurant for a dining experience that is as individual as you are.

OUR MENU CARD

The items on the menu have been selected to cater to the diverse and flavorful tastes of Indian cuisine that are well-suited to Sri Lankan palates.

1. Vegetable Samosas: These popular appetizers feature a crispy, golden pastry filled with a savory mixture of spiced vegetables, making them a delightful and satisfying snack or starter.

2. Chicken Tikka: Chicken Tikka is a marinated and grilled chicken dish known for its tender and juicy texture, enhanced by a blend of aromatic spices and yogurt. It is a classic favorite among Indian food enthusiasts.

3. Paneer Tikka: Paneer Tikka showcases cubes of fresh Indian cottage cheese marinated in a tangy and flavorful mixture, then grilled to perfection. It offers a vegetarian alternative that is rich in taste and texture.

4. Chicken Curry with Rice: A staple in Indian cuisine, Chicken Curry is a dish that features tender chicken pieces simmered in a fragrant and spice-infused gravy, served with fluffy and aromatic basmati rice.

5. Vegetable Biryani: Vegetable Biryani is a fragrant and colorful rice dish cooked with an assortment of vegetables, aromatic spices, and herbs. It is a beloved vegetarian option that is both flavorful and satisfying.

6. Lamb Korma: Lamb Korma is a rich and indulgent curry dish made with tender pieces of lamb cooked in a creamy and mildly spiced sauce, showcasing the intricate flavors of Indian cuisine.

7. Naan/Roti: Naan and Roti are traditional Indian bread varieties that complement the main dishes perfectly. Naan is soft and leavened, while Roti is unleavened and slightly thicker, offering different textures to accompany the flavorful curries.

8. Gulab Jamun: Gulab Jamun is a delectable Indian dessert made from deep-fried milk solids soaked in a sugary syrup, creating a sweet and indulgent treat that is loved for its rich flavors.

9. Rasmalai: Rasmalai is a decadent dessert consisting of soft cottage cheese dumplings soaked in sweetened, thickened milk and garnished with nuts, offering a creamy and luxurious finish to the meal.

10. Masala Chai: Masala Chai is a fragrant and spiced Indian tea made with a blend of black tea, aromatic spices, and milk, providing a warm and comforting beverage with a unique flavor profile.

11. Lassi: Lassi is a popular Indian yogurt-based drink that comes in sweet or salted variations. It is refreshing, cooling, and a perfect accompaniment to spicy Indian dishes.

Each item on the menu showcases the depth of flavors, spices, and textures that are characteristic of Indian cuisine, offering a culinary experience that is both authentic and satisfying.

MENU SPECIALITY

At Madras Kitchen Indian Restaurant, we maintain a static menu format, providing consistency with occasional updates as needed, distinguishing us from single-use or cycle menus.

Our pricing strategy follows an A La Carte approach, allowing us to assign individual prices to each dish on our menu, as opposed to a table d’hote method. This strategy showcases the full spectrum of dishes our kitchen can expertly prepare and accommodates certain waiting times for items made fresh to order.

In determining our dish prices, we establish a preliminary selling price based on desired cost percentages rather than a pricing factor model. These cost percentages act as operational benchmarks, guiding the pricing of our diverse menu items. The initial selling price is calculated by dividing the standard portion cost by the desired cost percentage.

During the finalization of menu prices, we take into account factors such as customer price acceptance, potential profits, and competition to ensure our pricing aligns with customer expectations and industry standards. Additionally, we factor in considerations like labor intensity, customer preferences, and the ambiance of our restaurant to create a well-rounded dining experience for our valued patrons.

MENU ENGINEERING

In our menu engineering process, we categorize menu items into four groups based on profitability and popularity: Stars (HH), Plow Horses (HL), Puzzles (LH), and Dogs (DQ). We implement strategies to maintain profitability and quality of service, such as giving high visibility to Stars and low visibility to Plow Horses.

To classify menu items, we consider the contribution margin, which is the difference between the selling price and product cost. Items with above-average contribution margins are labeled "H," while those below average are labeled "L."

To determine the total contribution marginfor the menu, the following formula is used:

Total Sales -Total Product Costs = Total Contribution Margin

Then to determine the average contribution margin per item, using the following formula:

Total Contribution Margin/Number of Items Sold = Average Contribution Margin per Item

Contribution margin per menu itemis defined as the amount that remains after the product cost of the menu item is subtracted from the item’s selling price.

Selling Price –Product Cost = Contribution Margin per Menu Item

By utilizing these strategies in menu organization, pricing, and engineering, we aim to provide a balanced and profitable dining experience for our patrons at Serendipity Cuisine.

Increase the popularity and profitability of the MENU.

Implementing a feedback system through surveys or comment cards can provide valuable insights into customer preferences and satisfaction levels. This information can be used to make informed decisions about menu changes or additions.
Continuously training kitchen staff on food safety, preparation techniques, and customer service can ensure consistency in the quality of our dishes and customer experience.
Consider offering specials or promotions to drive traffic during slow periods or to promote new menu items. Collaborate with local food bloggers, influencers, or organizations to increase visibility and reach new customers.
Stay updated on industry trends, food regulations, and customer preferences to stay competitive and relevant in the market. Regularly track and analyze sales data to monitor the performance of our menu and make data-driven decisions for improvement.
By implementing a strategic approach to menu development, we can enhance customer satisfaction, drive sales, and improve overall business profitability.

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