Highschool buddies, Jerome Fenelon and D Badrinarayan, had been at all times on the planet of cooking and meals. 5 years in the past, they determined to pursue this ardour extra critically. After making an attempt to grasp this trade, they’ve now launched their effective eating restaurant, Madras Maplai. The strategic location, near Anna Flyover, makes this restaurant accessible to quite a few office-goers. For sure, this 4,000 sq. ft space with a seating capability of 150 company, is packed throughout lunch hour.
The promoters had been eager to showcase the a number of sides of the delicacies of Chettinad and Madurai. This experiment, therefore, took the type of three thalis. “We serve, a vegetarian Andhra meal, non-vegetarian Chettinad meal and our spotlight, the maplai virundhu,” says Jerome.
Arati Aku kodu vepudu
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Meticulously put collectively, their virundhu (feast) platter, comes with soup, 4 starters, 4 varieties of gravy, biryani, sambar, rasam, kootu, poriyal, plain rice and curd. “Whereas the dry starters (mutton chukka, hen fry, prawn and fish) are served as restricted parts, company can search refills of the opposite objects on the platter together with biryani,” says Badrinarayan.
We had been tempted by the outline of the arati aaku kodi (hen cooked in banana leaf), the place tender items of marinated hen chunks are cooked on a sluggish hearth wrapped in banana leaf and filled with inexperienced chillies. When it arrives, the hen has an earthy flavour and the essence of the banana leaf and inexperienced chillies seep via the slow-cooked meat. We additionally strive their common achari pineapple. This, nevertheless, has a tad an excessive amount of butter.
Their subsequent dish, feast on a platter, is served piping sizzling. It comes with a hearty bowl of nenju elumbu soup (mutton ribs soup). Hen varutha curry (dry roast), mutton chukka (semi dry roast), manga eral thokku (uncooked mango prawn curry) and karuvadu thokku (dry fish gravy), are highlights of the feast. All of the meals is mildly spiced and low on salt, which makes the flavours all of the extra distict. The fennel and pepper dominance within the hen fry makes it go notably effectively with the seeraga samba biryani.
The uncooked mango prawn curry combines the succulent style of prawns with the tartness of uncooked mangoes, all infused with South Indian spices. With a touch of ginger and garlic, this dish is a must-try if you’re a seafood lover. In addition they supply fried fish with three completely different marinades similar to mustard, pepper and crimson chilli paste.
Chettinad-style boneless mutton chukka and Hen chukka and Andhra-style prawn gravy with mango
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We finish with a beneficiant portion of chilled elaneer payasam. “Within the Tamil tradition, the feast served when the maplai (son-in-law) visits, is at all times grand,” says Jerome, including “We now have curated Maplai Virundhu’s menu to make sure that each visitor will get to really feel as particular.”
Madras Maplai is positioned at Gemini Parsn Manere, Anna Salai, Nungambakkam. Open from 11am to 4pm for lunch, 4pm to 7pm for snacks, and 7pm to 11 pm for dinner. The maplai virundhu platter is obtainable just for lunch. To make reservations, call7305021627
