Thuvaiyal · Starters
Traditional beginnings
Small plates rooted in Chettinad and coastal Tamil tradition, each prepared with hand-ground masalas.
Crisp banana-blossom fritters with shallots, curry leaf and fennel seed, served with coconut-mint chutney.
Anchovies marinated in red chilli paste and turmeric, flash-fried until glass-crisp.
Button mushrooms tossed in a spiced cornflour batter, deep-fried and finished with curry-leaf tempered oil.
Chettinad-style minced mutton koftas seasoned with kalpasi, marathi mokku and stone flower.
Crisp banana-blossom fritters with shallots, curry leaf and fennel seed, served with coconut-mint chutney.
Anchovies marinated in red chilli paste and turmeric, flash-fried until glass-crisp.
Button mushrooms tossed in a spiced cornflour batter, deep-fried and finished with curry-leaf tempered oil.
Chettinad-style minced mutton koftas seasoned with kalpasi, marathi mokku and stone flower.
Sadam · Rice & Biryani
The heart of the meal
Ambur-style dum biryani uses aged seeraga samba rice -- shorter, more aromatic than basmati -- cooked slow over coal.
Slow-cooked seeraga samba rice layered with bone-in mutton, caramelised onion and a whisper of rose water.
Malabar-influenced biryani with fried cashews, raisins and a fragrant ghee-roasted masala.
Seasonal vegetables dum-cooked with star anise, kalpasi and homemade coconut milk.
Tiger prawns tossed with ghee, ginger-garlic and green peas folded through basmati.
Slow-cooked seeraga samba rice layered with bone-in mutton, caramelised onion and a whisper of rose water.
Malabar-influenced biryani with fried cashews, raisins and a fragrant ghee-roasted masala.
Seasonal vegetables dum-cooked with star anise, kalpasi and homemade coconut milk.
Tiger prawns tossed with ghee, ginger-garlic and green peas folded through basmati.
Kuzhambu · Curries
Slow-cooked depths
Every kuzhambu simmers for at least three hours. No shortcuts. Each masala is ground fresh each morning.
Country chicken braised with freshly ground pepper-coriander masala, dried red chilli and tamarind.
Red snapper in a tamarind-tomato gravy with fenugreek, mustard seed and a tempering of sun-dried chilli.
Raw banana and lentil in a fresh-ground coconut and cumin gravy. A temple-cuisine staple.
Dry-style bone-in mutton stir-fry finished with grated coconut and a heavy hand of black pepper.
Lady-finger in a sharp tamarind gravy with mustard, dried red chilli and curry leaf.
Country chicken braised with freshly ground pepper-coriander masala, dried red chilli and tamarind.
Red snapper in a tamarind-tomato gravy with fenugreek, mustard seed and a tempering of sun-dried chilli.
Raw banana and lentil in a fresh-ground coconut and cumin gravy. A temple-cuisine staple.
Dry-style bone-in mutton stir-fry finished with grated coconut and a heavy hand of black pepper.
Lady-finger in a sharp tamarind gravy with mustard, dried red chilli and curry leaf.
Roti · Breads
From the tawa
Stone-milled atta, hand-rolled each evening. Pairs with any kuzhambu or eaten with butter and jaggery.
Layered Sri Lankan-style flat bread, laminated with oil and cooked on a heavy iron tawa.
Paper-thin handkerchief bread tossed over an upturned wok, served hot.
Green moong dal crepe, crisp on the outside and soft within, with ginger chutney.
Layered Sri Lankan-style flat bread, laminated with oil and cooked on a heavy iron tawa.
Paper-thin handkerchief bread tossed over an upturned wok, served hot.
Green moong dal crepe, crisp on the outside and soft within, with ginger chutney.
Inippu · Desserts
Sweet finales
Traditional sweet preparations made with jaggery, coconut and rice flour -- no refined sugar used.
Slow-reduced whole milk with raw rice, saffron and cardamom. Served warm or chilled.
Tender coconut water set with agar, topped with fresh coconut cream and palm jaggery.
Ancient Tamil rice-doughnut fried in sesame oil with jaggery and cardamom. A festival classic.
Slow-reduced whole milk with raw rice, saffron and cardamom. Served warm or chilled.
Tender coconut water set with agar, topped with fresh coconut cream and palm jaggery.
Ancient Tamil rice-doughnut fried in sesame oil with jaggery and cardamom. A festival classic.
Kudipanangal · Drinks
To quench and cool
House-made coolers using seasonal fruit, coconut water and traditional herbal blends.
Chilled sarsaparilla root syrup with rose water and a squeeze of lime. A summer institution.
Temple cooler of jaggery, dry ginger, cardamom and black pepper diluted with cold water.
South Indian percolated coffee with full-fat milk, served in a traditional brass tumbler and davara.
Chilled sarsaparilla root syrup with rose water and a squeeze of lime. A summer institution.
Temple cooler of jaggery, dry ginger, cardamom and black pepper diluted with cold water.
South Indian percolated coffee with full-fat milk, served in a traditional brass tumbler and davara.
