First launched in 2014 by Anita Sivakumar at Ispahani Center in Nungambakkam, Parambariyam, the brand celebrated for showcasing the richness of South Indian culinary heritage, has re-emerged in a refreshed avatar a few months ago. The menu includes traditional dishes from the four southern states. It is now presented in a style that suits today’s diners. Anita has also completely revamped the decor and ambiance, giving the restaurant a contemporary warmth. Parambariyam now welcomes guests from its new home in Anna Nagar.
The Dindigul-style Seeraga Samba Mutton Biryani was aromatic, flavourful and cooked to perfection. , Photo Credit: Special Arrangement
The carefully crafted dishes reflect the distinct culinary traditions of each region. The food here takes inspiration from Andhra cuisine, while the coastal seafood is largely based on the flavors of Karnataka and Kerala. “For Tamil Nadu, we have brought together the best of cooking from Madurai, Dindigul and Chettinad,” says Anita.
We start our lunch with a bowl of piping hot Chettinad nandu (crab) soup, a flavourful broth with a rich blend of typical Chettinad spices and black pepper – a perfect start that sets the tone for what follows in the meal.
For starters, we sample a mix of vegetarian and non-vegetarian dishes. Mutton Gola Urundai, Hyderabad Chicken and Shrimp Ghee Roast come together. We instinctively reach for the Hyderabad Chicken first, and it proves to be excellent. The chicken is marinated in a mixture of spice powders and slow roasted with Guntur green chillies; Subtle notes of ginger, garlic and spices give it a memorable depth of flavour.
Hyderabad Chicken | Photo Credit: Special Arrangement
The chef urges us to try the Andhra Gongura Mutton – and we agree. Although we are familiar with Gongura chicken, the mutton version piques our curiosity and does not disappoint. The ghee roasted prawns are comforting, rich and well-balanced, while the gola balls are flavourful and satisfying.
On the vegetarian side, mushroom ghee roast stands out, and bendakaya (okra) adds a crunchy, delightful contrast to the muru muru spread.
We find ourselves torn between a thali of Andhra-style vegetarian food and the restaurant’s two signature biryanis. Finally, the Dindigul-style Seeraga Samba Mutton Biryani won our hearts. The vegetarian meal, priced at ₹245, consists of pappu podi, gongura with ghee, gutti vankaya kura, palak dal, rasam, two vegetables and the dessert of the day – a complete dish that showcases the comforting Andhra flavour.
A sumptuous spread of South Indian cuisine from Andhra is served in their set smell platter Photo Courtesy: Special Arrangements
The ambiance and decor deserve special mention. The newly renovated space has a beautiful display of Chettinad carved wooden pillars and traditional brass utensils on the walls. The scarlet-red theme, complemented by hand-painted murals inspired by traditional South Indian design motifs, fills the restaurant with warmth. The overall effect creates a harmonious balance between heritage aesthetics and contemporary comfort.
Gongura Mutton | Photo Credit: Special Arrangement
And then comes biryani. Cooked to perfection, it impresses instantly – each grain of Seeraga Samba rice has the perfect balance of flavour, texture and spice. In a market flooded with countless biryani brands, this one really stands out, and our tastebuds thank us for this choice. The chef mentions that they also serve Chennai-style chicken biryani made with basmati rice.
We paired our biryani with Gongura mutton, which turned out to be a delightful combination. The dish has a rich blend of black pepper with subtle notes of fennel and ginger-garlic. The heat comes from the cracked red chillies, punctuated by the spicy depth of gongura paste. Parambariyam also serves Madurai Bun Parotta and Veechu Parotta for lunch. The dinner menu includes a range of South Indian dishes including idli, dosa, idiyappam and appam.
When it comes time for dessert, we find ourselves unable to make a choice. We decided to skip their popular Eleanor Payasam and opted for the Rasmalai Cake and Rose Milk Tres Leches instead.
Parambariyam Southern Dining, Anna Nagar West. From 11.30 pm to 3.30 pm and from 6.30 pm to 11 pm. Phone: 26265557
