Chennai is heat shimmering off the road, temple gopurams rising above crowded streets, jasmine in women’s hair and the long sweep of Marina Beach catching whatever breeze comes in from the Bay of Bengal. The air is warm and salty for much of the year, and the food seems built for it. Sharp tamarind, fresh coconut, lemon, black pepper, green chilli and the unmistakable crackle of mustard seed and curry leaf in hot oil.

Breakfast might be idli and sambar with strong filter coffee. By evening there is sundal, spiced and coconutty, sold in paper cones along the beach. Tamil cooking has an extraordinary knack for making food feel both deeply comforting and bright at the same time. Coconut softens heat, tamarind brings sourness, pepper lingers, and the final tempering of curry leaf, turmeric and mustard seeds, changes a dish in seconds. 

Our menu takes its cue from that Chennai rhythm: coconut, citrus, curry leaf, mustard seed, pepper and tons of flavour.

Charred Broccoli Fry
Broccoli roasted hard enough for the edges to catch and sweeten, while the stems keep their bite. Finished with mustard seed, curry leaf and toasted nuts and seeds for crunch. Green, smoky and just a little fiery.

Butter Bean Sundal
Soft butter beans tossed with coconut, mustard seed, curry leaf and chilli, then sharpened with fresh lemon just before serving. Sundal is often eaten as a snack in Tamil Nadu, but with big creamy butter beans it becomes something rather more substantial.

Squash and Edamame Avial
Sweet squash cooked slowly until soft and golden, with edamame for bite and body. Coconut brings richness, while turmeric, fenugreek, black pepper and curry leaf give the dish its warmth and depth. Finished with a little chilli so the sweetness never gets too comfortable.

Lemon Brown Rice
Nutty brown rice tossed with turmeric, lemon and curry leaf, with mustard seed and chilli running through it. Fragrant, bright and made for catching every last bit of coconut and spice from the rest of the plate.

Ingredients

Broccoli, Spring Greens, Oil, Fried Onions [Onions (75%), Sunflower oil, Cornstarch, Salt], Garlic, Sunflower seeds, Pumpkin seeds, Lemon juice, Almond flakes [Ingredients: Flaked Almonds Butter Beans tinned, Onion, Oil, Desiccated coconut, Garlic, Ginger, Lemon juice, Red chilli chopped fine, Salt, Kashmiri red chilli powder, Coriander, Sugar Caster, Cumin seeds, Mustard seeds brown, Red chilli whole, Cinnamon sticks, Turmeric, Curry leaves Onion, Squash peeled diced 25mm, Coconut Milk, Oil, Ginger, Lemon juice, Green chillies, Garlic, Salt, Coriander, Mustard seeds brown, Curry leaves, Mild Madras Powder, Pul Biber [Red pepper flakes], Tumeric, Cinnamon, Black pepper whole, Green cardamom Water, Brown rice, Oil, Onion, Salt, Curry leaves, Mustard seeds brown, Black pepper whole, Cinnamon sticks Our ingredients change from time to time, please check before tucking in

Our ingredients change slightly from time to time, so please always check before tucking into your dabba.