The Full Table

Tiger prawns tossed in a dry masala of fennel seed, black pepper, and curry leaf. Finished over high flame for a caramelised char.

Banana blossom and raw jackfruit patties seasoned with ginger, green chilli, and roasted gram flour. Served with tomato thokku.

Slow-roasted marrow bone glazed with pepper kari reduction. Served with soft idli bread for mopping.

Crisp-fried cottage cheese in a vivid red marinade of Kashmiri chilli, yoghurt, and curry leaf oil. A Chennai bar snack elevated.

Soft-boiled quail eggs in a sharp tamarind and shallot gravy. Six per plate.

East Coast oysters with a mignonette of coconut vinegar, shallot, and hand-torn curry leaf. Six on ice.

Yellowfin tuna crudo with compressed tomato, mustard oil, and a dust of Madurai pepper.

Blue crab in a thin, fiery rasam broth poured tableside. Two per order.

Braised for six hours in a reduction of black pepper, clove, and dark palm sugar. Served over coconut milk rice with pickled green mango.

Aged Basmati sealed under pastry with saffron-marinated chicken, fried onion, and rose petal. Opened at the table.

Wild drumstick leaves and baby spinach slow-cooked with split lentil, tamarind, and pearl onion. Topped with a crackle of ghee and mustard seed.

Whole pan-fried snapper in a delicate Kerala coconut milk broth, green chilli, and fresh turmeric. Served with appam.

Farmed red deer in an intensely aromatic Chettinad masala. Stone-ground spice paste, marrow-enriched stock, kalpasi and star anise.

Heritage cauliflower roasted in a sharply sour sun-dried berry gravy. Finished with tempered mustard and dried red chilli.

Layered, flaky wheat parotta cooked on a tawa. Three per order.

Ponni raw rice cooked in first-press coconut milk with whole spices and pandan leaf.

Fermented lentil and rice crepe, crisped on a cast iron plate. Served with three chutneys and sambar.

Tandoor-kissed leavened bread, finished with cultured butter and black nigella seed.

Gin, fresh coconut water, Madurai jasmine shrub, and a float of clarified lime foam.

Bourbon washed with smoked coconut oil, house tamarind syrup, and Angostura.

Campari, sweet vermouth, and a saffron-infused gin. Served over a single large ice cube.

Mezcal, cardamom syrup, citrus, and aquafaba foam. A smoke-tinged temple of balance.

South Indian filter coffee decoction, vodka, and palm sugar. Chennai's answer to the espresso martini.

Set coconut milk pannacotta with a sauce of compressed mango, Alphonso puree, and chilli salt.

Slow-cooked rava halwa, cashew praline, and saffron ice cream. Warm and cold served together.

70% Valrhona ganache with a Chettinad spice dusting and smoked sea salt.