Now, find out the tastes of Madurai in the heart of Chennai. In Madurai Kullappa Mess, the menu is built around the meat: ghee mutton chukka, brain masala, liver fry and heads and trotters curry. However, it is the seafood here, which draws the most crowds, from the crisp Nathli Fry to their Sunday-Cowl Ayira Meen Kuzambu (a tamarind-based gravy using this freshwater fish for Tamil Nadu (a tamarind-based gravy.
Stayed by Jianand Dinakaran and starring by Managing Director V Shivaskaran, this restaurant brings the bold, rustic tastes of Madurai to the city, with a menu that celebrates everything from biryani to meat-based graves.
We visited this newly launched restaurant in the afternoon to try our non-vegetarian set food (₹ 299 Aurweg) 225). The food comes with unlimited rice and five gravies, including crab, fish, chicken, mutton and a strong Kruvadu wholesale (a semi-gray with dried fish).
As we waited for our order, Shivaskaran explained that the spices are made in the house, in which the meat of the lamb was found from Thiruvallur district. In Tamil Nadu, along the Kaveri River, ghee, cold -pressed peanuts and gingli oil are brought from delta areas. “Our signature dish is Ayira Meen Pisces Kulmabu which is only served on Sunday and rare mein Varuwal, we get Ayirai Pisces from Madurai, which we translate to aluminum boxes in buses. This dish is sold quickly, so we advise pre-booking,” they say.
Simmakal Seraga Samba Biryani | Photo Credit: Special Arrangement
We try the viral Pisces Varuwal as well as Simkkal-style Serga Samba Biryani. Biryani is moist, collided together and is not alcoholic due to the design of native rice. It was rather heavy. It is available in chicken and mutton variants, priced at and 310 and, 410 respectively.
To score the food, we order dry preparation of mutton ghee chukka and mutton upper-two classic Madurai-style. When the set food comes, I taste all the gravies, and Mutton Kulambu and Karuvadu Thoku stand out to their taste depth. The viral pisces is crisp outwards and moist from inside, completely fried. Uppu Qari, Shivskaran explains, uses bare compulsory: red chillies, shallots, garlic, black pepper, and salt, all slowly cooked in gingeli oil. Mutton Ni (Ghee) Chukka has an acute taste and tender meat. Although the dish bears the rich aroma of ghee, there is no one in cooking – only red chili is roasted in ghee before adding.
Ruxer Pisces Fry | Photo Credit: Special Arrangement
Madurai Kulappa Mess Chennai gives dinner the taste of hearty, meat-focused dishes of Madurai. While the gravies in the set food were more than expected and did not leave a permanent impression, dried meat and seafood shone with special bold, rustic taste.
Non-vegtarain set food costs ₹ 299). Photo Credit: Special Arrangement
Madurai Kullappa Mess, T. Nagar. Opened from noon to 11 pm. Food for two. Is 800. For reservation, call 6385123456.
