Menu

Degree coffee, pulled and frothed in a tumbler.

Flaky layered parotta, griddled and clapped soft.

Crisp urad dal doughnuts, fluffy inside, fried to order.

Slow-cooked mutton on the bone, dum-sealed with rice.

Semiya payasam with cashew, raisin and cardamom.

Rice simmered with ripe tomato and a warm masala.

The Ambur original — short-grain rice, red chilli paste.

The Chettinad classic — roasted spice, coconut, heat.

Cooling curd rice with ginger, green chilli and pomegranate.

The richer cousin — more butter, more cashew, milder heat.

A thin, lacy dosa off the griddle with chutney and sambar.

Soft chenna discs in chilled saffron milk.