What Food To Try in Chennai and Food Prices

Pongal - Spicy Rice and Lentil Dish - A comforting combination of rice and lentils seasoned with black pepper, cumin, and ginger, often topped with ghee and served with coconut chutney. Locals devour this for breakfast or brunch, particularly during festivals.

Kothu Parotta - Chopped Parotta Stir-Fry - Flaky parotta bread stir-fried with an array of vegetables, eggs, and aromatic spices, giving it a delightful mixed texture. Late-night stalls are the go-to places for this dish, and it thrives on the energy of bustling crowds.

Thali - Mixed Platter - An assortment of curries, rice, and flatbreads, delivering a variety of flavors and textures on one tray. While commonly enjoyed at lunch, it encourages sharing and conversation at family gatherings, making mealtime lively.

Chettinad Chicken Curry - Chettinad Kozhi Kari (spicy chicken curry) - Chicken marinated with freshly ground spices, cooked to perfection with coconut and aromatic masalas, resulting in a rich flavor palate. Often savored over steamed rice during traditional Sunday dinners.

Curd Rice - Th curd sadam (yogurt rice) - A soothing mix of cooked rice and yogurt, tempered with mustard seeds and curry leaves, often topped with grated cucumber. On hot days, locals enjoy it as a cooling side in the afternoon; it pairs wonderfully with spicy meals.

Jackfruit Biryani - Chakkafry Biryani - A fragrant biryani made with tender jackfruit, basmati rice, and a spice blend that delivers a unique flavor profile. Folks often make it during festivals, showcasing both the local produce and culinary creativity.

Fish Fry - Meen Varuval (fried fish) - Marinated fish coated in a blend of spices and fried until crispy, usually enjoyed with a side of rice and spicy chutney. It’s typically served at lunch or dinner, with locals relishing the crispy skin as a highlight.

Sundal - Spiced Chickpea Stir-Fry - Cooked chickpeas sautéed with mustard seeds, curry leaves, and grated coconut, delivering a healthy snack or light meal option. This dish becomes especially popular during festivals, with families gathering to enjoy its wholesome flavors.

Filter Coffee - காபி (strong brewed coffee) - A rich blend of robusta coffee beans brewed using a traditional filter until thick and aromatic. Locals savor it especially in the morning, often paired with a crispy dosa for breakfast. By the way, missing out on pairing it with hot milk can lead to a less flavorful experience!

Buttermilk - மோர் (spiced yogurt drink) - A refreshing drink made from churned yogurt mixed with spices like cumin and salt, served cold. It’s commonly enjoyed after meals, particularly in the hot summer months, and many believe it aids digestion.

Arrack - அரக்கா (local spirit) - A traditional spirit distilled from fermented coconut sap, rich with distinct flavors. It’s often consumed on special occasions or while socializing, typically served neat or on the rocks, especially during festivals.

Badam Halwa - பாதாம்_HALWA (rich almond dessert) - A decadent dessert made from almond paste, ghee, and sugar, served warm with a sprinkle of cardamom. It’s popularly prepared during festivals like Diwali, symbolizing celebration and indulgence.

Palani Panchamirtham - பாளனியன்பண்சமிர்தம் (festival sweet) - A sacred sweet made from jaggery, banana, ghee, and other ingredients; offered in temples and enjoyed during celebrations. Typically served at room temperature, and it’s common for locals to take home a portion after a visit to the temple, a delicious way to link spirituality with flavor!