TAMIL NADU

Only natural food! To provide food that is normal for humans, we use domestic organic vegetables (pesticide-free organic farming) in all menus as much as possible. We eliminate chemical seasonings and other food additives! Completely additive-free! We do not use chemically processed ingredients. We source various spices and unique ingredients from South India every week using natural farming methods. We also grind Indian specialty bean flour and rice flour daily using a stone mill.

The original meals are dishes for vegetarians. The Tamil people were mostly vegetarians until before colonization. {Contents} ● Chutney (2 types daily) ● Ghee oil ● Potato ● Sambar ● Rasam ● Buttermilk ● Chai ● Mango pickle ● Spinach kootu (daily special) ● Cauliflower kootu (daily special) ● Carrot poriyal (daily special) ● Potato poriyal (daily special) ● Ulundu vada ● Masala vada ● Papad ● Basmati rice ● Puri ● Dessert (daily special)

This is a plain dosa about 1 meter long. It is served as a surprise when a group of close friends, like a family, gathers together.

A dosa baked with a generous amount of sacred oil, ghee. The unique shape is rolled into a triangular cone. *Served with two types of chutney and potato.

Since our opening, the Ghee Roast Dosa has been offered, and while it looks great, it's too big for one person to finish! In response to this feedback, we have prepared a smaller size. *Served with 2 types of chutney and potato.

This is the quintessential dosa! A staple dish from South India that is now enjoyed all over India. It is rolled up and filled with spiced potatoes. *Served with two types of chutney and podi.

Free-range eggs without antibiotics are flavored with South Indian pepper. *Served with two types of chutney and podi.

The filling is spicy chicken keema. *Served with two types of chutney and poti.

Cheese melts from inside... *Served with two types of chutney and potato.

The dough for dosa is mixed with cashews and curry leaves, then grilled to a crispy lattice. *Served with two types of chutney and poti.

A simple version without the filling of Masala Dosa. Note: Chutney and potato are not included.

Not served in Indian restaurants, but it is a staple food. It is cooked by housewives in general households using a frying pan, without spreading the dosa batter thinly. Unlike the crispy dosas from restaurants, it has a chewy texture.

The batter for dosa is mixed with whole grain flour of ragi (a type of millet) and cooked in the same way as homemade dosa. It is a home-cooked dish and is not served in restaurants. Ragi from India is a nutritious food that can be eaten without cooking, often kneaded with water.

Steamed rice flour cake. A health food recommended in the country of India.

Set of Masala Wada, Urad Wada, and Coconut Chutney

A dish consisting of round, puffed puris filled with various ingredients.

A little bit of the classic dish served on a banana leaf in a meal.

Our hidden signature menu!! (laughs) A dish made by simmering chicken with fresh coconut and Indian onion (shallots) sourced from Tamil Nadu, cooked down until the moisture evaporates. Perfect as a companion to wine!

Tilma refers to a place meaning something like 'around there' or 'over there.' Why is this dish called Chicken Tilma? It's completely unclear! The texture is between crispy 'karaage' and moist 'tandoori chicken'...

A snack dish made by frying onions with chickpea flour. It has a similar feel to tempura 'kakiage'. It goes well with beer!

Pakora made with slender sweet shrimp. Same quality as sushi restaurants that serve raw food. Available only when in stock.

Baji is a dish similar to a fritter made with rice flour. It uses Indian onion (real esharotto).

Baji made with shrimp

It is spicy, so use a small amount.

A classic Indian dish made with various vegetables scrambled with eggs. It pairs well with beer!

The fish used changes daily. Large fish such as mackerel, bonito, and swordfish. Sorry if not available. Also known as fried fish.

Cauliflower 65

Since the bitterness of the 65 Western mushrooms, such as king oyster and shimeji, becomes strong, we intentionally used Japanese mushrooms.

Lotus root 65

The most popular 65 that became the root of 65.

Chicken leg with bone (thigh meat) coated in original sauce and slowly baked in the oven. It takes about 25 to 30 minutes to serve, so please order early!

2 large prawns

Using canned mackerel from the coastal waters of Japan, cooked in mineral water only. Of course, it is a completely additive-free high-quality product without the use of chemical agents. Fresh fish available in the market is not freshly caught and tends to retain a fishy smell. High-quality canned goods, which are of good provenance, are more expensive than fresh fish, but we prioritized food safety. Indians are unable to fillet fish and cut the bones into pieces, which makes the small bones even finer and creates a dangerous situation. This is one of the reasons for using canned goods.

Chicken minced meat cooked with masala without using coconut. Served with the yellow egg of healthy free-range, antibiotic-free chickens.

Chicken curry made with masala (mixed spices)

Green curry with chicken and spinach

Green curry with mutton and spinach

Masala dish with king oyster mushrooms and shimeji mushrooms

Cauliflower masala dish

Real okra from India is also available.

A slightly small shrimp masala dish

Masala with 6 large prawns (1 prawn is chopped, so it looks like 5 prawns)

Masala made with soft shell crab

1 piece

1 piece

1 piece

We serve the salad in the picture topped with mung dal.

Popular biryani. Served with raita (yogurt salad) and mango tomato pickle.

A traditional Tamil celebratory dish cooked for a long time in a large pot with layers of rice, ingredients, and spices. It is served with raita and mango tomato pickle.

A classic South Indian soup 'Rasam' is simmered with Basmati rice.

In the roots of curry 'Sambal', adding Ulundu Wada and simmering...

Kima curry made only with vegetables for vegetarians