Chicken 65 was born in south India, in Chennai, as a spicy, crispy snack. Our version at Papadam is wok-tossed: grilled chicken is seasoned with a light spice blend, chilli oil, onions, peppers and tomatoes, then finished with sweet-tangy mango chutney and a splash of fresh lime. The result is all about contrast: crispy, lightly spicy, sweet-sour and tangy all at once, popping with flavour in every bite.
A dish with a story
Chicken 65 is said to have been born in 1965 (hence the name) at the Buhari Hotel in Chennai, invented by chef A. M. Buhari.
Originally served as a starter or street snack in Tamil Nadu, it became a cult dish across South India, with countless regional variations.
Today reinterpreted around the world, it appears on the menu of nearly every modern Indian restaurant, each with its own twist.
The origin of the name “65” is the subject of at least five different legends (year of creation, recipe number, 65 chillies…): we won’t settle the debate here, enjoy it instead!
Frequently asked questions
Is Pollo 65 very spicy?+
It’s mild to medium spicy, with a nice tang that softens the heat.
Is it a saucy or a dry dish?+
It’s a sautéed dish, drier than a classic curry, with just enough juice to flavour the rice.
Can it be ordered without chilli?+
We can reduce the spice level on request, just ask our team when ordering.
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