"First seen" reflects when each restaurant first surfaced in our combined evidence — City permit, public-health inspection, social media — usually within a few weeks of opening, but a permit can lead actual opening by months. How we verify ›
A Tamil kitchen specializing in Chettinad regional cooking, the fiercer and more meat-forward tradition of South India's spice belt. · No website yet.
The signature draw is mutton Masala, a dark-braised dish built on roasted spices and slow-cooked meat that sets Chettinad apart from the coconut-milk gravies dominating Tamil restaurants elsewhere in the city. The menu rounds out with Parathas, vegetable thalis seafood combos that anchor the regional identity, this is not the Dosa-and-Sambar shorthand a specific culinary geography. The mutton Masala is the kitchen's calling card, a marker of Chettinad technique that demands a full order and rice to properly absorb the spice. · No website yet.
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