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Hotel Shylaja, established in 1938, has served the same traditional Kerala lunch for 87 years, with prices rising from a quarter anna to eighty rupees, maintaining its original character and family recipes.
Welcome to Kunhiraman General Store, nestled in the heart of Royapuram, where ice cream is a legacy.
Porotta, cooked over a traditional woodfire stove, and beef bone marrow simmered for hours in a deeply flavourful gravy, are the stars of the menu.
Every corner of the restaurant is a tribute to the past.
Refrain from using screens, including televisions and mobile phones, during mealtimes.
Even though the cafe is in the city, it is at a spot which is calm without the buzz of speeding vehicles.
The Japanese proprietors of Tadka make biannual trips to Chennai to stay abreast of the evolving trends in South Indian culinary traditions.
Anna Antony, hailing from Kooroppada in Kerala's Kottayam, found a niche for herself in the vibrant food scene of Chennai with Achayathis.
This special dish is available only on Saturdays and Sundays.
There are a gazillion biryani places in Hyderabad but it is a hard task if you want an authentic, popular, place with some reputation for non-biryani items, too.
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