The fare comes with lots of non-vegetarian varieties. Just the waft of mutton sukka and the meen varuval is heavenly. “I have not added any artificial flavour. The dishes are cooked in gingelly oil. The basic formula for our cuisine is tamarind, coriander seeds, curry leaves, cumin seeds, red and green chillies and small onions.”

Chettinad biryani, made of jeeraka samba rice, smells of spices and ghee and is best had with nenju elambu kuzhambu, a spicy and tangy mutton gravy. The podi kozhi, topped with fried onions and curry leaves, makes for a great side-dish. “No extra masala. Just salt and turmeric,”