Anjappar Chettinad Restaurant

Chettinad Chicken

The restaurant's defining dish — bone-in chicken cooked with the Chettinad spice canon, deeply aromatic and carrying real heat from dried chilies and freshly ground masalas

Mutton Pepper Fry

Dry-cooked mutton with cracked black pepper and curry leaves — the preparation that separates Chettinad cooking from generic Indian and one of the kitchen's strongest showings

Kothu Parotta

Shredded flaky parotta stir-fried on a flat griddle with egg, spices, and your choice of meat — a street-food staple that Anjappar executes with satisfying char and layered flavor

Biryani (Chicken or Mutton)

Long-grain rice cooked dum-style with whole spices — more restrained than Hyderabadi biryani but fragrant and properly spiced in the Tamil Nadu tradition

Masala Dosa

Thin, fermented-rice crepe with golden crisp edges wrapped around spiced potato filling — a benchmark South Indian dish done reliably here

Idli with Sambar

Steamed rice cakes with a tangy tamarind-lentil sambar — the correct litmus test for South Indian kitchen fundamentals, and Anjappar passes it

Prawn Masala

Prawns in a coconut-and-tomato based gravy with Chettinad spicing — the seafood listings here are genuine and worth ordering beyond the usual chicken

Rasam

Thin, peppery tamarind-tomato soup served as a starter or alongside rice — a digestive classic that's often overlooked but signals kitchen quality