Madurai kullappa messes the flavors of southern tamil nadu to your Plate

Now, find the flavors of madurai in the heart of chennai. At Madurai Kullappa Mess, The Menu is Built Around Meat: Ghee Mutton Chukka, Brain Masala, Liver Fry, and Head and Trotters curry. However, it is the seafood here that seems to pull the most crowds, from crisp netheli fry to their sunday-only-only ayira meen kuzhambu (a tamarind-bosed gravy Made using using Nadu

Promoted by Jeyanandh Dinakaran and Helmed by Managing Director v Sivasankaran, this restaurant brings the bold, rustic flavors of Madurai to the city, with a menu that celebrates Everything from Baryanii to meat-alome Gravies.

We visited this newly launched restaurant on a Sunny afternoon to try their non-vegetarian set meals (₹ 299 andveg ₹ 225). The meals come with unlimited rice and five gravies, including Crab, Fish, Chicken, Mutton and A Robust Karuvadu Thokku (a semi-gravy made with dried fish).

As we wait for our order, sivasankaran explained that the masalas are made in-house, with the lamb meat meat sourced from thiruvallur district. The Ghee, Cold Pressed Groundnut and Gingelly Oil are brough in from the delta regions, along the river cauvery in tamil nadu. “Our signature dish is ayira meen kulmabu which is served only on Sundays and viraal meen varuval, available always always This dish sells out quickly, so we recommend pre-booking, “He says.

Simmakal Seraga Samba Biryani | Photo Credit: Special Arrangement

We try the viral meen varuval along with the simmakkal-style seraga samba biryani. The biryani is moist, clumked togeether and not fluffy ovening to the texture of the native rice. It was raather underwhelming. It is available in chicken and mutton variants, priced at ₹ 310 and ₹ 410, respectively.

To round off the meal, we Order Mutton Ghee Chukka and Mutton UPPU Kari-Two Classic Madurai-Style Dry Preparations. When the set meals Arrive, I taste all the gravies, and the mutton kulambu and karuvadu thokku stand out for their depth of flavor. The viraal meen is crisp on the outside and moist inside, perfectly fried. UPPU Kari, Sivasankaran Explains, Uses The Bare Essentials: Red Chilli, Shallots, Garlic, Pepper, and Salt, All Slow-Cooked In Gingelly Oil. The mutton nei (ghee) chukka has an intenses flavor and tender meat. Thought the dish carries the rich aroma of ghee, there’s none in the cooking – only the red chillies are roasted in ghee before being added.

Viraal Meen Fry | Photo Credit: Special Arrangement

Madurai Kullappa Mess offers Chennai Diners a Taste of Madurai’s Hearty, Meat-CENTRIC CUISINE. While the gravies in the set meal was more subdued than expected and did not leave a lasting impression, the dry meat and seafood specials shine with bold, rustic flavors.

Non-Vegetarain set meals is priced at ₹ 299) | Photo Credit: Special Arrangement

Madurai Kullappa Mess, T Nagar. Open from Noon to 11PM. A meal for two is ₹ 800. For Reservations, Call 6385123456.