Main Course Non-Veg

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.