Anjappar Chettinad Restaurant

Chettinad cooking in Koramangala

Freshly ground black pepper, star anise, and toasted coconut form the backbone of our gravies rather than fiery red chilies. We simmer curries in small batches throughout the day so the meat absorbs the roasted spices without losing its moisture during long meal runs.

• Seeraga samba rice prepared for regional biryanis
• Traditional dry roasts cooked with shallots and curry leaves
• Pepper gravies simmered over low heat

Office groups needing quick weekday meals and families dining on weekends fit our dining room setup well. Phone reservations help avoid delays on Sunday afternoons. Our authentic spice blends define each meat dish.