Non Veg Appetizers

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.