What an AI agent reads on Mainland Madras

The words an agent gets

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mainland Skip to content Order Online Book a Table × Home Menu Our Story Catering Visit Careers Order Online Book a Table Open daily · 12 PM – 11 PM Tamil cuisine from five regions of Tamil Nadu. Cooked in East Ham, London Chettinad, Kongunad, Madurai, Tirunelveli, and the Kanyakumari coast, each region with its own spices, techniques, and signature dishes. All five on one menu, at our East Ham flagship. Order Now Book a Table There is no such thing as "South Indian food." There is Chettinad, Kongunad, Madurai, Tirunelveli and the Kanyakumari coast. Most London restaurants flatten South Indian cooking into one menu of dosas and generic curries. Tamil Nadu alone has five distinct regional cuisines, each with its own spice profile, cooking techniques, signature dishes and centuries of culinary identity. Every dish on our East Ham menu comes from a named place in one of these regions. Here is the map. Chettinad: the spice belt The cuisine of the Chettiar trading merchant families of southern Tamil Nadu. Chettinad cooking is built on a specific spice palette: black pepper, star anise, kalpasi (stone flower), fennel and dried red chillies, all hand-ground fresh every morning. It is not about heat for its own sake; it is about depth. On our menu from Chettinad: Chicken Chettinadu (from Naatarasan Kottai), Mutton Chettinadu, Mutton Varutha Curry (from Karaikudi), Original Mutton Chukka, Kavipoo Milagu, and Nenjelumbu Rasam (from Kanadukathan). View Our Menu → Kongunad: the ghee belt Western Tamil Nadu. Pallipalayam, Coimbatore, Keeranur, Kottaiyur, Tirupur. This region is defined by two ingredients: coconut and Uthukuli ghee, the clarified butter made from the milk of grass-fed cows in Tirupur district, considered the best ghee in South India. Kongu cooking is slower, ro

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