An aromatic herb (curry leaf) and black pepper infused and tossed crispy chicken winglets (5 pcs)

From the street side hawker stalls of Penang Chicken tender pieces tossed in a signature Chettinad chili glaze with roasted garlic, sun-dried red chilies

Chennai citys’ most popular and much debated of its origin and preparation Boneless chicken thigh marinated in South Indian spices and crispy cooked

Bone-in quail thigh marinated in South Indian spices and crispy cooked

A savoury replica of Japanese Takoyaki or American Hush puppies Ghee roasted prawns tossed with sambal and filled inside rice-lentil batter (6pcs)

Chennai coast of Royapuram has the best recipes for seafood flair Griddled calamari - Ginger, fennel, gingelly oil roasted

A savoury replica of Japanese Takoyaki or American Hush puppies Rice-lentil battered hush puppies with onion, curry leaves and tempering (6pcs)

A savory crepe that has gained popularity around the world over the years. Now it’s a delicacy of the world

A steamed invention of Chettinad cooking. Mini Idli pieces tossed in Ghee dry spices, lentils, mustard, curry leaves

Roadside tea stall nostalgia with a piece of vada on one hand and a glass chai (add on) on the other A savory donut shaped fritter made with lentils batter, onion, spices

An aromatic herb (curry leaf) and black pepper infused and tossed crispy cauliflower florets

A healthy protein rich savory pancake for breakfast in Chettiar homes Moringa leaf, coarsely ground blend of rice and multiple lentils & legumes served with chutney (3pcs)

Kola Urundai – as the name says, it’s a very traditional meatballs, here we are veganizing the balls Curry spiced and mashed beet or plantain balls crispy coated served over tamarind glaze(3pcs)

Sundal sprouts with yoghurt and spices and crisps

Boiled eggs pan kissed and coated Chettinad Chukka masala Ginger, fennel, gingelly oil roasted

Soft folded egg with pepper, chilli, mutton pieces, over a pan fried bread (parotta), red onion caviar

Peppery sunny side eggs, over salna and flaky parotta

From the Rangoon port of Burma this elegant poor mans’ delicacy Bean broth based banana stem soup

Indian spiced seafood consume (smoke effect using nitrogen foam) poured table side

Herbaceous spiced meat broth with meat ball and bone marrow

Fillet Seabass or Black cod – spices, curry leaves, shallots

A little play on a French technique – ‘sous vide’ lamb shoulder Dry-roasted boneless mutton (lamb) with spice masala and coconut stuffed inside a flaky bread

Indonesian fried rice, spiced with shrimp and crispy chicken

Egg Bhejo, noodled tossed spicy, tangy, nutty meal

baby eggplant in tangy gravy

A celebration of Tamil Nadu's sacred trinity - Mukkani. Mango cremeux on a cardamom sable biscuit, Banana fritter (pazham pori-style), House churned Jackfruit gelato.

A reinterpretation of the Chettinad classic Kavuni Arisi, the tropical breeze of Karaikudi after a monsoon harvest. A velvety black glutinous rice pudding slow-cooked with cardamom and jaggery, layered with a quenelle of house- made coconut ice cream. Finished with a crisp palm sugar tuile and a delicate coconut foam that melts on the tongue

A celebration of Tamil Nadu's ancient grain, (Foxtail Millet Kheer) into a Creamy millet payasam - slow-cooked with palm jaggery and coconut milk -crisp banana leaf disc. coconut sorbet, crowned with micro saffron threads, cashew praline crumbs, coconut clou

Passion Fruit Sponge, Chocolate Ganache, Chocolate Mousse – velvety mousse