Our kitchen
Recipes from a Kanadukathan kitchen, now in Thillai Nagar.
- 14
- spices in our masala
- 60
- seats on Athangudi tiles
- 1
- thali, served on banana leaf
Who we are
Pepper, kalpasi and marathi mokku, pounded by hand daily.
Our head cook, Meenakshi, grew up in a Chettiar house in Kanadukathan, where a feast meant twenty dishes and a week of preparation. She pounds the masala in a stone ural every morning and still does not trust a mixer with pepper.
Country chicken, mutton chukka and crab masala cooked the way Chettiar homes in Karaikudi do, served on a banana leaf. Our dining room seats 60, with banana leaf meals from 12 noon. Tables for families of 8 or more can be reserved.
— The Kanadukathan Kitchen team, Tiruchirappalli
What we stand for
Three things we will not change
Pounded, not ground
Our masala is pounded in a stone ural each morning. It keeps the oils of the pepper and fennel that a mixer burns off.
Real country chicken
We buy nattu kozhi from three farms near Pudukkottai and say so on the menu. When it runs out, we stop serving it.
Chettinad, not just spicy
Chettinad food is about layers of pepper, fennel and kalpasi, not only chilli. We keep it hot, but never just hot.
Lunch under the tiled roof, on Athangudi floors.
Our dining room seats 60, with banana leaf meals from 12 noon. Tables for families of 8 or more can be reserved.
Visit or call usChoose
Curries, seafood and parotta from the menu.
We cook
Most dishes are made to order on the iron kadai.
Eat
At your table, or at your door in 40 minutes.
Reviews
What customers say
Sample reviews, written for this demo. Real customer reviews replace them on your store.
The mutton chukka is exactly what we ate at weddings in Karaikudi. Pepper first, then everything else.
The crab masala took 25 minutes and was worth every one. They even cracked the claws.
Sunday virundhu with the whole family on banana leaf. Twelve dishes and nobody left hungry.
Sunday special: Chettinad virundhu.
Twelve dishes on a banana leaf, every Sunday lunch, for ₹450.