Chennai's food scene is a vibrant tapestry of traditional Tamil flavors, Chettinad spices, and coastal seafood delights. From sizzling street food to banana-leaf feasts, this guide helps you navigate the city's culinary landscape like a local.
Pro Tip: Chennai meals traditionally progress from light to heavy flavors. Start with lemon rice, move to sambar rice, then finish with curd rice - this helps digestion in the tropical climate.
Must-Try Chennai Dishes
Idli-Sambar
Steamed rice cakes with lentil stew and coconut chutney - Chennai's iconic breakfast
Masala Dosa
Crispy fermented crepe stuffed with spiced potatoes, served with sambar
Chettinad Chicken
Fiery pepper-based curry from Tamil Nadu's merchant community
Meen Kuzhambu
Tangy tamarind fish curry, a coastal Tamil Nadu specialty
Where to Eat in Chennai
Ratna Cafe
Legendary for its sambar idli since 1948. Their signature "Sambar Idli" features fluffy idlis drowned in a secret-recipe sambar that's been perfected over decades.
Murugan Idli Shop
Famous for its soft, pillow-like idlis and array of chutneys. Try their "Ghee Podi Idli" - idlis smeared with ghee and spicy lentil powder.
Dakshin
Upscale dining showcasing South Indian royal cuisine. Their "Chettinad Pepper Chicken" and "Malabar Parotta" are standouts.
Street Food Hotspots
Marina Beach Food Stalls
Evening brings vendors selling "sundal" (spiced chickpeas), "murukku" (rice crackers), and fresh coconut water. Try the "kothu parotta" - shredded flatbread with egg and spices.
Triplicane Food Street
Famous for its "kaiyendhi bhavans" (handcarts) serving "pongal", "vada", and "bajji". Don't miss the "kothu idli" - chopped idli stir-fried with spices.
Local Insight: For authentic "filter kaapi" (South Indian coffee), look for old Brahmin-run cafes like Indian Coffee House or New Woodlands. The coffee is served in stainless steel tumblers with a "davara" (wide cup) for mixing.
Dining Etiquette Tips
- Banana leaf meals: Food is placed in a specific order on the leaf - don't rearrange items
- Hand washing: Most traditional places provide water before/after meals
- Mixing food: It's customary to mix rice with curries using your right hand
- Spice levels: Ask for "medium" if you're not accustomed to heat - Chennai spice can be intense
- Tipping: 5-10% in upscale restaurants; small change at street stalls
Sweet Endings
Must-Try Desserts
- Mysore Pak: Gram flour fudge from Grand Sweets
- Palkova: Milk solid sweet from Sri Krishna Sweets
- Adhirasam: Jaggery-rice doughnut from local sweet shops
- Badam Halwa: Almond pudding at Adyar Ananda Bhavan
Must-Try Experience: Take a morning food walk through Mylapore - start with filter coffee and "pongal" at Saravana Bhavan, then visit Kapaleeshwarar Temple, and finish with "idiyappam" (string hoppers) at a nearby eatery.