Country chicken (nattu kozhi) cooked with shallots, red chilies, and minimal spice -- letting the natural flavor of free-range chicken shine through, true to the restrained-spice Kongunadu philosophy. Pairs with parotta or rice.
Widely cited as the address for bold spices and traditional Kongunadu cooking technique, with a presentation slightly more modern than some of the older, no-frills Kongu spots.
Chicken Chinthamani and Pichi Pota Kozhi are their other standout dishes, worth exploring if you want variations beyond the standard curry.
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