No longer can the mere mention of the word "Chennai" limit a foodie's creativity to only four dishes: idli, dosa, sambar, and vada. A lot of the credit for the transformation of Tamil Nadu's capital city from its former self goes to the city's highly urbanised population, metropolitan culture, vibrant nightlife, and busy cafés. Here are some of the best new restaurants in Chennai to prove it; they'll transport you to a world beyond the gigantic Marina Beach and the superstar Rajinikanth of the south.
Aeseo
Korean cuisine in India has recently expanded beyond fast food gimmicks and sweet-chili powdered chips, despite the country's current status as a Hallyu hotspot. The genuine article, however, has been available in Chennai for quite some time. A close-knit Korean community has developed its own dining culture since the 1990s, when Hyundai established its plant outside the city. Aeseo is a part of that narrative, providing traditional Korean dishes with an exceptional degree of accuracy; the kitchen uses vegetables grown in the area, and the meats come all the way from Korea. It isn't cynical or pretend; it's run by a Korean crew. There are charcoal grills at each table, the air is hazy from the smoke, and you can hear the clinking of soju bottles as you eat your pajeon and bulgogi fried rice. This place is so reminiscent of a Gangnam barbecue business. When it comes to stereotypes, the food is unyielding. Before it even hits the flames, the marbling on the beef makes it shine. Plush, scallion-studded shrimp pancakes stacked with sesame-infused bulgogi fried rice.
Kappa Chakka Kandhari
In Kappa Chakka Kandhari, you can find prawn kizhi that is coconut-slick and fragrant when it arrives steaming in a banana leaf. The right way to serve kudampuliyitta fish curry is with mashed tapioca. And as you bite into mutton chops, you'll experience the gentle chew of pathiri. Chef Regi Mathew spent years traveling the length of Kerala, collecting stories from toddy stores, family kitchens, and temples. Each plate tells a different story. After spending three years touring Kerala, he spoke with seventy proprietors of local toddy shops and more than 250 home chefs, some of whom are now working with him in his kitchen. Since its 2018 opening, the restaurant has maintained its position on the list thanks to this strategy. What really sets this year apart, though, is the path the project has taken.
Avartana
Imagine your enthusiastic gourmet friend dragging you to a tasting menu at ITC Grand Chola in Chennai. Instead of attending a series of classes that feel like science experiments, you prefer straightforward material, which you refer to as skepticism. Your first course is You encounter an unidentified concoction that is reminiscent of Heston's style, but you aren't sure how to eat it. You taste it, roll your eyes, and find yourself transported back to Patti's kitchen, relishing the comforting warmth, tang, and flavour of her curd rice. That's how Avartana works its magic. It captures the magic of Ratatouille and makes doubters believe. The restaurant has been serving soulful South Indian cuisine on tasting menus since 2017 without watering it down. The seven-, nine-, eleven-, and thirteen-course Maya, Bela, Jiaa, Anika, and Tara menus are structured according to the restaurant's name, which means rhythm and repetition in Sanskrit. The dishes are a synthesis of flavours: spirals of bottle gourd topped with plum chutney and rice crisps, bite-sized parotta stuffed with coconut chicken and butter toffee, and fennel panna cotta topped with a yolk of mango-ginger coulis.
The Bangala
History and cuisine go hand in hand in Karaikudi, the cultural capital of Chettinad. A direct line to the Chettiar cook is available in the dining hall of this heritage hotel, which features rows of teak tables, banana-leaf plates, and hand-fed meals. Even today, the masalas are ground by hand, the flavours are nuanced rather than overly spicy, and each dish has its roots in its own location. Dishes like uppu kari—made with local ingredients including mutton, shallots, garlic, and gundu milagai chillies—are typical of the area. Crisp-edged croquettes made of mint and potato from the British era show that Chettinad was just as open to and influenced by the outside world as everyone else. What sets it apart is the profundity of the experience; sharing meals can lead to deeply personal lessons.
Best cafes in Chennai
Kipling Cafe
Guests at Kipling Café can enjoy a picturesque and enchanting outdoor setting. A breathtaking beach and verdant landscape await you when you arrive. Sip on some tasty cocktails while you take part in the café's reputation for getting people excited. Some of the most picturesque spots in all of Chennai are right around this cafe.
The Brew Room
In spite of the fact that there are many excellent cafes in Chennai, the Brew Room has the potential to rival the best romantic restaurants in the city. The cafe boasts some of the best lamb burgers in town, and the beautiful vegetation surrounding it is sure to rejuvenate customers. With its picture-perfect ambience and tasteful furnishings, the Brew Room will capture your heart at first glance.
English Tea Room
This cafe has proven itself to be one of the top spots in Chennai because of its artsier-than-expected atmosphere, which is a result of its location inside an art gallery. One of the most picturesque cafes in Chennai, the charming small English Tearoom boasts rustic charm and tranquil surroundings, making it an ideal spot for a romantic evening out with loved ones. For those who prefer to be alone, the cafe's extensive library is always prepared to offer a sympathetic ear.
Tryst Cafe
Join the other top beach eateries in Chennai at the tranquil outdoor setting of the one-and-only Tryst Cafe and inhale the scent of freshly brewed coffee and ocean breezes. One of the top cafes in Chennai, serving the greatest Continental, Mexican, and Italian cuisines in the city, was once a concept that was left to rise from the dust by the prospect of giving freshly made French bread.