grand virundhu sapadu. All you have to do is Eat; Loosen your pants ; And continue eating. Aadhirai Adhiradi Virundhu 79 Items (veg and non veg) Fully Unlimited Rs 699 including tax per virundu per person. Kozhi Kaal Nei Roast from @aadhirai_madras Juicy chicken legs tossed in ghee and spices is delicious with all the South Indian flavours. Cost of kozhi kaal nei roast is ₹249

Aadhirai derived  from South Indian mythology is aptly named for this restaurant, serves up some innovative and delicious South Indian cuisine. Located in the by lanes of Nungambakkam, Google maps will unerringly take you there and the valet will help in parking your car. Its an old house more than 80 years Iam told and it is preserved as it was but with some comforts thrown in like the A/C in each room. it had also a retro feel to the decor with an excellent mural of Buddha and some reprints of Ravi Varma paintings to transport you back in time. Coming to the food we were a party of 4 and we decided beforehand that we would try both Veg and Non Veg items on the menu. You can have water 3 ways all of them to help you digest your food and stay healthy. Started off with the beverage order a Rose Milk and Karupatti Coconut Milk Shake. The milk shakes were very rich and good and I loved the smoothness of it. The Veg starters that we ordered were the Loaded Yam Nachos - the nachos were made from yam and not corn as usual and the dressing of cream and salsa  were just heavenly. Karuveppillai Paneer, Gobi Ghee Roast on mini Sheermal rotis - though a bit spicy was good and Butter Fried Kalan. The Non Veg starters mirrored the veg starters in the preparation method and Butter Fried Kozhi - boneless pieces of chicken fried in Butter , Kozhi Kaal Nei Roast, Mutton Chukka - boneless pieces of succulent mutton in a semi dry preparation, quite tasty and Prawn Ghee Roast were the items that rounded off the starters section. We were quite stuffed by then but we had to have the Aadhirai's specials. The Chicken Pottlam Barotta and the Thenga Sadam with Andhra Chilly Chicken. The Potlam Barotta comes in a paper packet lined with banana leaf and had 3 Barottas and sandwiched between them are salna and boneless pieces of Chicken so that the entire package is saturated with  flavour. Two can share this potlam.  Thenga Sadam with Andhra Chilly Chicken - many may wonder how does this combination work but it does combine in a medley of flavours and textures with the crunch of the dal used for tempering and the flavour of chicken. A well thought out innovation by the chef. Couldn't resist a final hurrah with the desserts served in small tea glasses and had Pomegranate Payasam, Karupatti Panacotta- my favourite, Kubani Ka Meetha, Coconut Panacotta, Rose Falooda, Black Forest Akaravadasal. Excellent service was provided by Mr. Bullet ( I kid you not) and I have a special mention of @themadchef who personally gave us a tour of the premises showing us the beautiful features of the house. Beautiful thoughts to take back after a wonderful dinner.