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

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

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

(Banana stem soup is a mild, fiber-rich healthy broth that helps cool the body and supports kidney cleansing, making it a refreshing and detoxifying drink.).

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

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.

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.

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.

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

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

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.

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

Red chilli and local spices marinated deep fried prawns.

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.

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.

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

A classic Karaikudi-style chicken curry slow-cooked with roasted spices and coconut. Rich, aromatic, and full of authentic Chettinad flavors. The Tamil description mentions it's one of the common dishes in every house of Tamilnadu, enhanced with a perfect blend of roasted black pepper.

A classic Karaikudi-style chicken curry slow-cooked with roasted spices and coconut. Rich, aromatic, and full of authentic Chettinad flavors. The Tamil description mentions it's one of the common dishes in every house of Tamilnadu, enhanced with a perfect blend of roasted 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.

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.

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.

Served with salna (gravy)

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

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

served with sambar and chutney

served with sambar and chutney

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

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.