Madurai Pandiyas

Parotta

Flaky, layered Kerala-style flatbread cooked on a griddle — at its best here, crispy at the edges and soft inside, best eaten with a side curry

Kothu Parotta

Shredded parotta stir-fried with egg, onion, and a deeply spiced masala — the defining Madurai street dish, messy and satisfying

Mutton Biryani

Madurai-style biryani built on short-grain rice with tender goat and a spice profile that leans heavily on whole aromatics — more restrained than Hyderabadi but deeply flavored

Chicken Curry

Bone-in chicken in a dark, oil-forward Chettinad-adjacent gravy with whole spices — built for scooping with parotta, not a gentle butter-chicken crowd-pleaser

Filter Coffee

South Indian devansh coffee pulled through a traditional metal filter, poured high between tumblers — the correct closing move after a heavy rice meal