It was in this atmospheric outdoor restaurant that this unique South Indian cuisine first emerged from the Chettiar family kitchen and into the commercial arena. The rain trees were sadly swept over by a massive storm some years back, but a number of palms still bravely screen off Spencer mall, and the ambience, lit with fairy lights and candles, is very pleasant indeed. Try to book a table in front of the stage, featuring a slick classical dance and music program. Sipping on a wide-brimmed copper goblet of vasantha neer, honey-sweetened coconut water, flavored with mint leaves, you can't go wrong with crunchy Karuveppilai year, prawns marinated in a spicy curry paste and deep fried, as a starter, along with Urugai idli vathakkal (pickle-filled cocktail idlies) and Kuzhi paniaram (rice and lentil batter tempered with spices and shallow fried on a special griddle). Leave space for mains, of which the kozhi Chettinad, tender boneless chicken in an authentic Chettinad gravy, best had with appams (rice flour pancakes) and Meen kozhumbu (spicy fish curry with shallots, garlic, onion, tamarind pulp, and fresh mango -- have this with lemon rice, or soak up with a dosa), will blow you away. Even if you don't have a sweet tooth, do not leave without trying the elaneer paayasam -- tender coconut kernels, coconut milk, and condensed milk -- arguably the best dessert in the state.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
