“We will try just a few of their specialies,” says
Harish. Fifteen minutes later, the table is covered with food – creamy brain
masala, fluffy mutton kari dosai and their special kudal (intestine) tava fry.
There are also the crowd pleasers: mutton chukka, bum parotta, veechu parotta,
and pepper chicken 65. And of course, a pot of fregnant mutton biryani.
“We are known for
home-style Madurai food. The recipes are
all by the owner’s mother, who still cooks in the central kitchen,” sats the
beaming manager. Harish is a fan of the restaurant, which opened as a cramped
space in purusaiwalkam in 2018. They recently launched this Besant Nagar
branch.
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