Our kitchen
Same dosa master on the tawa for sixteen years.
- 2008
- year we opened on DB Road
- 16 years
- on the tawa for our dosa master
- 1,800
- dosas on a Sunday
Who we are
A full meal on a banana leaf, the way home makes it.
Our batter is stone-ground every night and our masala every morning. The Sunday biryani uses seeraga samba rice from Thanjavur and sells out by 2 pm.
Kongunadu meals, crisp dosas and Sunday biryani, cooked in cold-pressed oil with spices ground every morning. Traditional leaf service for up to 1,000 guests, with our own servers and vessels.
— The Vazhai Kitchen team, Coimbatore
What we stand for
Three things we will not change
Ground every day
Batter is stone-ground every night and masala every morning. Nothing comes from a packet.
Honest oils
We cook in cold-pressed groundnut and gingelly oil, and use pure ghee where the menu says ghee.
Kongu food, as it is
Our recipes come from home kitchens around Erode and Coimbatore, cooked the way families still cook them.
Weddings, housewarmings and office lunches.
Traditional leaf service for up to 1,000 guests, with our own servers and vessels.
Visit or call usChoose
From the menu or a meal box.
Order
Online or on WhatsApp.
Eat
Hot at your door in 35 minutes.
Reviews
What customers say
Sample reviews, written for this demo. Real customer reviews replace them on your store.
The ghee roast is as thin as paper and the sambar tastes of fresh drumstick. We come every Saturday morning.
They catered our housewarming for 400 on leaves. Hot food, polite servers, and the vessels were cleared by evening.
Ordered the Sunday biryani at 12.15 and it was still hot when it reached Saravanampatti.
Hungry? We are 35 minutes away.
Order on WhatsApp and pay on delivery.