French Onion Soup
At its heart is my mother’s Kozhi Rasam — her chicken broth, built slow and spiced with Tamil instinct. We give it a French coat: caramelised onions, a gruyère-laden croûton, the gratinéed top. The soul is entirely hers.
Xiao Long Bao
The Shanghai soup dumpling, filled with a Chettinad pepper masala built on my mother’s recipe. The broth inside is her doing; the fold is Chinese. Each dumpling carries a small storm. Bite carefully.
Fried Assortment
Four traditions of frying — Indian masala-marinated, Classic American buttermilk, Korean double-fried with a gochujang glaze, Japanese panko-light — served together with dipping sauces. One plate. Four philosophies. All built on Amma’s marinade underneath.
Rice Burger
Compressed rice buns — the Japanese format — holding a filling that is entirely Tamil. Three ways to order: Amma’s Signature Chicken, Prawn Ghee Roast, or Paneer Ghee Roast. The bun is the constant. What’s inside is your choice.
Birria Tacos
Slow-cooked, deeply spiced filling folded into charred corn tortillas, with a Tamil consommé for dipping. Two ways: Amma’s Signature Mutton, slow-braised and falling apart, or Mushroom — carrying the same depth without the meat. Birria in form. Chennai in flavour.
Chicken Parm
Amma’s Chicken 65 — her spice-marinated, deep-fried Tamil chicken — given an Italian coat: marinara, melted mozzarella, grated parmesan, finished under the grill. The crumb is hers. The cheese is Italy’s. The result belongs to neither and both.