Prices are per plate. Biriyanis are served with raita and brinjal curry. Most dishes serve one generously.
All biriyanis are slow-cooked dum in iron pots, served with raita & brinjal.
Seeraga samba, bone-in mutton, dum-style.
Country chicken, saffron-laced, hand-layered.
Two farm eggs cracked into the dum.
Seeraga samba with seasonal vegetables.
Dry-roasted, pepper-clove masala. Bone-in, slow-cooked.
Dry-roasted mutton, stone-ground masala.
Bone-in chops, roasted gram masala crust.
Goat brain tempered with curry leaves.
Minced meat croquettes, crisp outside, juicy within.
Country chicken, raised locally, butchered fresh.
Dry-roasted, pepper-clove masala.
Chettinad-style, curry leaf tempering.
Soft-boiled egg crushed into smoky pepper masala.
Pepper, fennel, shallots.
Recipes from the old kitchen, untouched by trend.
Iron griddle dosa, folded with spiced mince.
Shredded parotta tossed with mutton and egg.
String hoppers, coconut milk stew.
Layered flaky bread, onion salna.
The full South Indian thali, served on banana leaf.
Rice, sambar, rasam, kootu, poriyal, curd.
With mutton or chicken curry of the day.
Friday special — seer fish curry, fresh.
House-made, no concentrates.
Steel tumbler-davara, fresh decoction.
Ginger, cardamom, full-cream milk.
House-made rose syrup, cold milk.
Sweet, salt, or both — muddled fresh.
Walk in, or call ahead for large groups. We do not take formal reservations.