"No MSG" and "no palm oil" show up on a lot of restaurant boards these days. We'd rather explain what we actually cook with, so the claim means something instead of being a sticker on the door.
What we leave out
- Ajinomoto (MSG): none, in any dish — not the biryani, not the gravies, not the starters.
- Palm oil: none. It's cheap and shelf-stable, which is exactly why it's everywhere — and exactly why we skip it.
- Artificial food colour: the deep colour in our biryani and gravies comes from real spice, not dye.
What we use instead
Every dish that needs oil is cooked in wood-pressed groundnut oil — extracted mechanically rather than chemically refined, which keeps more of its natural flavour and nutrients intact. It costs more and has a shorter shelf life than refined alternatives, but it's closer to how Tamil Nadu kitchens have cooked for generations.
For rice, we hold to two varieties only: premium seeraga samba for our Dindigul-style biryanis, and basmati for the Chennai Special range. No blended or filler rice, regardless of order volume.
Why it matters beyond the label
Skipping MSG and palm oil isn't just a health checkbox — it changes how the food actually sits with you. Meals built on heavier, processed fats and flavour enhancers tend to feel heavy hours later. Ours is built to do the opposite, which is where our tagline comes from: Eat Heavy, Feel Lighter. Generous portions, honest ingredients, and a kitchen that isn't trying to fake freshness with shortcuts.
See it in the family buckets too
Same ingredients, scaled up for groups and events.
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