Chennai Dining Guide: What to Experience at Kappa Chakka Kandhari

Kerala fare beckons at KCK. (Image: Ruksana Hussain)

One of my new faves in Chennai is Kappa Chakka Kandhari for Kerala-style fare that’s authentic and innovative. I am no pro on all things Malayali cuisine, but I can say even them folks love this spot, so it’s cool that Chennai offers up a space to indulge in regional delicacies. By the looks of the crowds there for weekday lunch, I’d say this is a fan favorite. My post unfortunately has only some of the desserts and none of the entrees and appetizers we devoured before that because we were too busy doing just that – devouring. 

The famed cloud pudding. (Image: Ruksana Hussain)

Steamed banana stuffed with deliciousness. (Image: Ruksana Hussain)

Though located on one of the busiest streets in the city area, the entrance is a peaceful welcome. Love the décor and images that invite you to the space. Well, the peace is short-lived once you enter the dining area which is certainly the hotspot of activity. Expect a robust level of movement and noise as staff walk around and seat parties and serve in a reasonably well-organized layout but could well be crowded too if every table is occupied, which happened to be the case when I dined here. 
 
All their beverages are mocktails and shakes and every single one is bomb. Their tasting menu, both vegetarian and nonvegetarian, come in different pricing tiers – the more options, the more expensive but well-worth every penny and some might even be way more than you can consume so watch out for your eyes eating more than your tummy can!  
 
The vazhapoo vada – fried banana blossom patties and kallumakkaya roast – roasted mussels in shallots and spices were fab appetizers. The banana blossom is a common Indian ingredient for fritters and sides but my experience tasting mussels in Indian preparations has been limited so I surely wanted to try this when I saw it on the menu – this was a winner in my books. Perfectly flavored, perfectly cooked, perfect for me. 
 
While my party ordered a bunch of items off the menu, I only clearly remember mine. It was an order of the podi pathiri – skinny, thin flat circular bread made from white rice so think thicker than rice paper but thinner than crepe for sake of understanding though your description of it might differ once you’ve had it, and kuttanadan tharavu mappas – duck in coriander and milk curry. Again, duck is not a common ingredient I’ve tasted in Indian preparations, it wasn’t something I grew up eating at home or even in the extended family/community so any Indian preparation of it I am game to try. I can say this was not a gamey prep at all and went well together. Highly recommend.
 
Of course, the only images of food I finally remembered to take were the desserts. Seen here are the cloud pudding – their signature - a wiggly, jiggly, tender coconut pudding that I’d have had more of but knew I’d have to share and that wasn’t happening. The others – both made with ripened plantain I believe - were pazhampori and unnakai. The first is batter fried and the other is steamed and stuffed. Both equally yummy and inhaled with enthusiasm. If you’ve been here, share your fave picks from the menu. 

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Banana fritters done right. (Image: Ruksana Hussain)

Author

Ruksana Hussain is the publisher and editor of Traveler and Tourist digital magazine, author of Around the World in Los Angeles, and award-winning journalist and writer at RH Media Consulting. Connect with her on Instagram and Facebook or through the Contact Form.