Wings Chimney | A Multi-Cuisine Restaurant in Madurai, TamilNadu, India.
14869
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Avocado Gazpacho

[/vc_column_text][vc_separator type=”small” position=”left” up=”14″ down=”12″ transparency=”1″ color=”#f83501″][vc_column_text]Lorem ipsum dolor sit amet, feugiat delicata isis liberavisse id cumisit.[/vc_column_text][vc_separator type=”transparent” position=”center” up=”15″ down=”0″][vc_column_text]  Gnocchetti Sardi & Pistachio

  Broccoli Rabe Tomato

 Soppressata Black Olive

  Tomato Confit

  White Cheddar[/vc_column_text][vc_separator type=”transparent” position=”center” up=”40″ down=”0″][/vc_column][vc_column width=”1/3″][vc_single_image image=”15204″ border_color=”grey” img_link_target=”_self” qode_css_animation=”element_from_fade” transition_delay=”0.6″ img_size=”full”][vc_separator type=”transparent” position=”center” up=”37″ down=”0″][vc_column_text]

Asparagus Salad

[/vc_column_text][vc_separator type=”small” position=”left” up=”14″ down=”12″ transparency=”1″ color=”#f83501″][vc_column_text]Lorem ipsum dolor sit amet, feugiat delicata isis liberavisse id cumisit.[/vc_column_text][vc_separator type=”transparent” position=”center” up=”15″ down=”0″][vc_column_text]  Gnocchetti Sardi & Pistachio

  Broccoli Rabe Tomato

 Soppressata Black Olive

  Tomato Confit

  White Cheddar[/vc_column_text][vc_separator type=”transparent” position=”center” up=”40″ down=”0″][/vc_column][vc_column width=”1/3″][vc_single_image image=”15205″ border_color=”grey” img_link_target=”_self” qode_css_animation=”element_from_fade” transition_delay=”0.9″ img_size=”full”][vc_separator type=”transparent” position=”center” up=”37″ down=”0″][vc_column_text]

Delmonico Steak

[/vc_column_text][vc_separator type=”small” position=”left” up=”14″ down=”12″ color=”#f83501″ transparency=”1″][vc_column_text]Lorem ipsum dolor sit amet, feugiat delicata isis liberavisse id cumisit.[/vc_column_text][vc_separator type=”transparent” position=”center” up=”15″ down=”0″][vc_column_text]  Gnocchetti Sardi & Pistachio

  Broccoli Rabe Tomato

 Soppressata Black Olive

  Tomato Confit

  White Cheddar[/vc_column_text][vc_separator type=”transparent” position=”center” up=”40″ down=”0″][/vc_column][/vc_row][vc_row row_type=”parallax” type=”full_width” text_align=”left” background_image=”15217″ section_height=”524″][vc_column width=”1/1″][vc_separator type=”transparent” position=”center” up=”160″ down=”0″][vc_row_inner][vc_column_inner width=”1/4″]

578
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CUSTOMER COUNT

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998
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DISHES SERVED

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365
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WORKING DAYS

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99
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EXPERT REVIEWS

[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_separator type=”transparent” position=”center” up=”160″ down=”0″][/vc_column][/vc_row][vc_row row_type=”row” type=”grid” text_align=”left” background_color=”#ffffff” padding_top=”61″ padding_bottom=”44″][vc_column width=”1/2″][vc_single_image image=”15223″ border_color=”grey” img_link_target=”_self” qode_css_animation=”element_from_left” transition_delay=”0.3″ img_size=”full”][/vc_column][vc_column width=”1/2″][vc_separator type=”transparent” position=”center” up=”78″ down=”0″][vc_column_text]

Lobster Newburg

[/vc_column_text][vc_separator type=”small” position=”left” up=”14″ down=”12″ color=”#f83501″ transparency=”1″][vc_column_text]In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.[/vc_column_text][vc_separator type=”transparent” position=”center” up=”69″ down=”0″][/vc_column][/vc_row][vc_row row_type=”row” type=”grid” text_align=”left” background_color=”#ffffff”][vc_column width=”1/1″][vc_separator type=”normal” position=”center” color=”#f2f2f2″ thickness=”2″ up=”0″ down=”0″][/vc_column][/vc_row][vc_row row_type=”row” type=”grid” text_align=”left” background_color=”#ffffff” padding_top=”76″ padding_bottom=”40″][vc_column width=”1/2″][vc_separator type=”transparent” position=”center” up=”42″ down=”0″][vc_column_text]

Goan Egg Curry

[/vc_column_text][vc_separator type=”small” position=”left” up=”14″ down=”12″ color=”#f83501″ transparency=”1″][vc_column_text]In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.[/vc_column_text][vc_separator type=”transparent” position=”center” up=”69″ down=”0″][/vc_column][vc_column width=”1/2″][vc_single_image image=”15231″ border_color=”grey” img_link_target=”_self” qode_css_animation=”element_from_right” transition_delay=”0.6″ img_size=”full”][/vc_column][/vc_row][vc_row row_type=”parallax” type=”full_width” text_align=”left” background_image=”15238″ section_height=”520″][vc_column width=”1/1″][vc_separator type=”transparent” position=”center” up=”136″ down=”0″]

REVIEWS
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[vc_separator type=”transparent” position=”center” up=”160″ down=”0″][/vc_column][/vc_row][vc_row row_type=”row” type=”grid” text_align=”left” padding_top=”102″ padding_bottom=”56″ background_color=”#f8f8f8″][vc_column width=”1/2″][vc_single_image image=”15240″ border_color=”grey” img_link_target=”_self” qode_css_animation=”element_from_fade” transition_delay=”0.3″ img_size=”full”][vc_separator type=”transparent” position=”center” up=”37″ down=”0″][vc_column_text]

The Best International Dishes

[/vc_column_text][vc_separator type=”small” position=”left” up=”14″ down=”12″ color=”#f83501″ transparency=”1″][vc_column_text]In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.[/vc_column_text][vc_separator type=”transparent” position=”center” up=”40″ down=”0″][/vc_column][vc_column width=”1/2″][vc_single_image image=”15241″ border_color=”grey” img_link_target=”_self” qode_css_animation=”element_from_fade” transition_delay=”0.6″ img_size=”full”][vc_separator type=”transparent” position=”center” up=”37″ down=”0″][vc_column_text]

Asian Kitchen Specialties

[/vc_column_text][vc_separator type=”small” position=”left” up=”14″ down=”12″ color=”#f83501″ transparency=”1″][vc_column_text]In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.[/vc_column_text][vc_separator type=”transparent” position=”center” up=”40″ down=”0″][/vc_column][/vc_row][vc_row row_type=”parallax” type=”full_width” text_align=”left” background_image=”15251″ section_height=”520″][vc_column width=”1/1″][vc_separator type=”transparent” position=”center” up=”74″ down=”0″]

PRESS
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Chef Rob Hanzer perfectly cooks chickens in a giant rotisserie
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Smoked Salmon

[/vc_column_text][vc_separator type=”small” position=”left” up=”14″ down=”12″ color=”#cccccc”][vc_column_text]In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.[/vc_column_text][vc_separator type=”transparent” position=”center” up=”69″ down=”0″][/vc_column][/vc_row][vc_row row_type=”row” type=”grid” text_align=”left” background_color=”#ffffff”][vc_column width=”1/1″][vc_separator type=”normal” position=”center” color=”#f2f2f2″ thickness=”2″ up=”0″ down=”0″][/vc_column][/vc_row][vc_row row_type=”row” type=”grid” text_align=”left” background_color=”#ffffff” padding_top=”42″ padding_bottom=”40″][vc_column width=”1/2″][vc_separator type=”transparent” position=”center” up=”88″ down=”0″][vc_column_text]

Cappon Magro

[/vc_column_text][vc_separator type=”small” position=”left” up=”14″ down=”12″ color=”#cccccc”][vc_column_text]In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.[/vc_column_text][vc_separator type=”transparent” position=”center” up=”69″ down=”0″][/vc_column][vc_column width=”1/2″][vc_single_image image=”15254″ border_color=”grey” img_link_target=”_self” qode_css_animation=”element_from_right” transition_delay=”0.6″ img_size=”full”][/vc_column][/vc_row]