Beyond Porotta and Chicken Fry: A Culinary Journey Back to my Ammumma’s Kitchen

As a Malayalee settled in Chennai for close to three decades, I constantly miss the food from my late grandmother's kitchen. I long for the mild, coconut milk-infused fish gravies, the appams, porottas, pappadams, puttu, kadala curry, and parippu. I searched long and hard for authentic Malayalee food in Chennai, and Kappa Chakka Kandhari finally answered all my cravings.

One bite of their appam with fish moilee, and I was transported right back to my ammumma's house in Trivandrum. I felt like a fat five-year-old child again, greedily gulping down food at her dining table morning, noon, and night. It almost felt as though Ammumma were sitting right there, watching me eat with her serene smile. There were definitely tears of joy in my eyes, but I was too busy feeding both myself and my child to wipe them away.

The restaurant offers unique starters, main courses, and desserts, such as the Jackfruit Cutlet, Kandhari ice cream, and fried Pathiri. I was educated on the sheer variety of our cuisine right there at the table by both our enthusiastic, chatty waitress and my mother. I had no idea Malayalee food was so vast. There is a whole world outside of Kerala porotta and Naadan Chicken Fry, and I am only too happy to keep exploring it.

By the time we ended our meal with our ice cream desserts, the friendly waitress brought our bill. I greedily asked her to pack two portions of palada payasam. She chuckled and quickly obliged, updating our bill with the added items.

I went home with a nostalgia-filled heart and a very happy tummy. After a beautiful afternoon siesta, I woke up and drank 450ml of the palada payasam. I did give 50ml to my mum, though. Of course I share food—I'm not an animal!

If you are a Malayalee like me searching for an authentic, home-cooked meal, do head to Kappa Chakka Kandhari in Bangalore or Chennai. You will not be disappointed.