Best Food in Chennai: Must-Try Dishes and Drinks, and Where to Have Them

• Distinctively uses Seeraga-samba rice (short-grain), giving it a tangy and unique aroma compared to Basmati versions.
• A deeply flavorful meat and rice dish infused with traditional Tamil spices.
• Usually served with Ennai Kathirikai (Brinjal curry) and Onion Raitha.

Ambur, Dindigul (Thalappakatti), Arcot/Nawab, and Chettinad.

Lunch

• Steamed rice cakes made from fermented black lentils and rice batter.
• A staple of Tamil cuisine for over 1,000 years.
• Best enjoyed with Sambar, variety of Chutneys, or Idli Podi.

Rava Idli, Thatte Idli

Breakfast, Dinner

• A thin, savoury crepe made from fermented black gram and rice batter.
• Traditionally prepared in South Indian households for over 1,000 years.
• Typically served with Sambar, variety of Chutneys, or spicy Milagai Podi.

Masala Dosa, Rava Dosa, Kal Dosa (over 10+ types)

Breakfast, Dinner

• Atho is originally derived from a Burmese dish called “khauk swe thoke” (noodle salad).
• It came to Chennai in the 1960s–70s, when Tamil refugees returned from Burma (Myanmar) and settled around Burma Bazaar.
• Over time, it evolved into a Chennai-specific street food, not found in the same form even in Myanmar today.

Veg Atho, Egg Atho, Chicken Atho, Prawn Atho, Atho Fry

Dinner

• A savory rice and lentil porridge seasoned with black pepper, cumin, ginger, and curry leaves.
• Enriched with ghee and cashews; historically dated back to the 2nd or 3rd century.
• Generally served hot with Sambar and Coconut Chutney.

Medhu Vada (Crispy Lentil Fritter)

Breakfast

• A multi-layered, flaky flatbread made from refined flour (Maida), eggs, and oil.
• Introduced via Arab traders; uniquely evolved in Tamil Nadu with a distinct texture compared to the Malabar version.
• Best enjoyed with spicy Salna or non-veg gravies (Chicken/Mutton).
• Global influence: Known as Roti Canai in SE Asia and Buss-up-shut in the Caribbean.

Kothu, Bun, Coin, Veechu, and Ceylon Parotta.

Dinner

• With its origins in Madurai, Jigarthanda spread in Chennai via Madurai migrants and food chains.
• It is thought to have evolved from Mughal-era cold drinks with Persian influence.
• It is primarily made using milk, badam pisin (almond gum) and nannari syrup.

Classic Madurai Style Jigarthanda, Basundi Jigarthanda, Chocolate/Flavored Jigarthanda

• The origins of Rose Milk can be traced to rose syrup drinks introduced during Mughal influence.
• In Tamil Nadu, the drink evolved into a simple milk and rose syrup drink.
• The drink became iconic in Chennai through local dairies and small shops.

Classic Rose Milk, Badam Rose Milk, Rose Milk with Ice Cream