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It is a signature drink of north madras, this dish has become famous from Burma return Tamilians.

It is a refreshing chilled drink made with palm jaggery, and dry ginger.

As the name refers it is a madurai signature drink, known for its rich, creamy texture.

Enhanced tender coconut with honey, ginger, lemon and mint leaves.

(Coconut Milk Infused Cumin and Pepper spiced Authentic Broth).

Slowly cooked cottage cheese with roasted pepper powder, garlic and onion.

Green chilli paste infused cottage cheese cooked to a perfection.

Slowly cooked button mushroom with roasted pepper powder with garlic and onion.

Cottage cheese marinated with the classic madras style 65 masala and deep fried.

Green chilli paste infused cottage cheese cooked to a perfection.

Our house chef’s very own recipe- sweet, sour and spice blended cottage cheese preparation.

As the name suggest Coimbatore style mushroom delicacy.

Sunny side up with crushed black pepper.

Shallots, garlic, green chillies, curry leaves marinated chicken deep fried in coconut oil.

It is a rustic and flavourful chicken dish from the village of erode district call Pallipalayam.

Dry and spicy originate from tamil nadu’s traditional home cooking, warmth of black pepper and aromatic spices.

Intensely flavorful dish made with goat intestines. This dish is a staple in Madurai non-veg cuisine.

Spicy tava king fish cooked on a moderate flame and the secret recipe of Tamil koodam mess.

It is a signature dish from chettinad cuisine, Uppukari translate to “salt-fried".

Fresh green leaves marinated king fish shallow fry.

It is a fiery aromatic prawn dish, this dish known for its bold flavour of freshly ground black pepper, fennal and other chettinadu spices.

Egg mixed with the local Madurai salna and cooked on a hot tawa and serve it before the the stage scrambled egg.

Tamilnadu style scrambled egg cooked with green chillies and shallots.

Both side flip with crushed black pepper.

A spicy shallow fried chicken cooked with coriander and Nilgiris spices.

Tamizh koodam signature

Green Chilli Paste Infused Tender Chicken Cooked to a Perfection.

Lamb slow cooked in pure ghee with a signature blend of freshly ground Dindigul style secret spices.

Slowly cooked Karaikudi lamb shank with freshly ground black pepper.

It is a dry fry made goat liver, known for its rich taste, soft texture and nutritional benefit.

It is a traditional offal dish from Tamilnadu. especially popular in Madurai’s Street food scene.

Spicy marinated deep-fried butter cat fish which is famous in Cauvery River belt of Tamilnadu.

Bay prawns cooked with gingelly oil onion, tomato, garlic and local spices.

Red chilli and local spices marinated deep fried prawns.

Spicy hot boiled egg cooked on a slow flame.

A flat very well-done omelette made with chopped onion, green chilles and crushed pepper.

Boneless chicken marinated with the classic madras style 65 masala and deep fried.

It’s a traditional Kanyakumari style fried chicken claim to be a cheranaadu cuisine.

Madurai popular shredded chicken. Simple, quick and flavorful.

The specialty of this dish is the use of dry coconut which gives the dish a deep, nutty flavour and slightly coarse texture.

Dry and spicy originate from Tamilnadu’s traditional home cooking, cooked with shallots, garlic and aromatic whole spices.

it is a crispy, flavorful deep-fried mutton meat ball dish from dindigul district, known for its unique blend of spice and texture.

Soft creamy texture. This dish made by gently stir-fried goat brain with onion, curry leaves and aromatic spices.

Scrambled shark cooked with shallots, green chilies, curry leaves and freshly ground black pepper.

Squid tubes marinated with the classic madras style 65 masala and deep fried.

A thick and rich cashew base mushroom curry enhanced with spring onions.

Mixed vegetable curry cooked with coconut, fennel, and whole spices.

Chettinaad style mushroom curry cooked with roasted ground black pepper.

One of the most signature items in chettinad cuisine, this dish involved almost 18 indian spices to prepare the base, this is paneer version.

Chettinadu style veg biriyani cooked by using Basmathi rice.

A thick and rich cashew base cottage cheese curry enhanced with spring onions.

It is a spicy main dish popular in Madurai, made with simmered blend of roasted spices and coconut.

Tender lamb curry cooked with slow roasted whole spices paste to a perfection.

In olden days there was a hut eatery in Madurai that used to serve this signature lamb curry.

Sundried salted fish cooked with field beans and drumstick.

Sea crab cooked with onion, tomato and whole ground spices.

A popular south Indian street food. Shredding flaky parotta and stir fried with chicken, salna, egg and crushed ground whole black pepper.

One of the most signature items in chettinad cuisine, this dish involved almost 18 Indian spices to prepare the base, It is a flavorful and commendable chicken curry.

One of the common dishes in every house of tamilnadu, chicken curry enhanced with perfect blend of roasted black pepper.

Kongunadu specialty home style lamb curry.

Seasonal fish cooked with raw mango and spices to perfection.

Bay prawns cooked with drumstick and local spices.

One of the common dishes in every house of tamilnadu, Sea crab enhanced with perfect blend of roasted black pepper.

A popular south Indian street food. Shredding flaky parotta and stir fried with salna, egg and crushed ground whole black pepper.

Mildly spice white chicken dish cooked with coconut, mint, coriander and ghee.

Country chicken cooked with spicy secret masala and coconut.

Lamb trotters cooked with coconut and roasted fennel powder.

Granny style signature fish curry.

Sivagangai Bay prawns curry cooked with roasted ground black pepper.

Banana leaf wrapped layer parotta sandwiched with Madurai salna, Kozhi sukka and seared on hot tawa.

A popular South Indian street food. Shredded flaky parotta stir-fried with chicken, salna, egg, and crushed ground whole black pepper..

It is a famous Madurai style meat dosa, inspired by the iconic Konar mess.

Flaky, layered flatbread made with refined flour, pan-fried to perfection.

Soft, whole wheat flatbread, ideal with curries and sides.

Soft, fluffy version of the classic parotta with a slightly sweet bun-like texture.

Thick, spongy dosa with a soft center, cooked on a stone griddle.

A healthier whole wheat twist on the traditional parotta.

Steamed rice cakes, light and fluffy, perfect for a healthy start.

Broken wheat payasam simmerly cooked with ghee, palm jaggery and coconut milk.

It is a traditional tamilnadu sweet made with palm jaggery, ghee, wheat milk, known for its rich, melt in the mouth texture.

Rich and creamy tender coconut chilled payasam made with coconut water, coconut morcels, condensed milk.

Traditional ingredient in chettinad cuisine, this unique halwa known for its deep purple colour, nutty aroma, and slightly sticky texture.

Broken red rice payasam cooked with milk and cardamom powder.