Chicken
Pepper Chicken
Boneless chicken thigh simmered in a peppery onion and tomato gravy, ground fresh with fennel, cumin and coriander.
Heat
500gServes 2
On the board this week
Food first. Choose what you actually want to eat.
Most dishes are of 500g: a generous single serve, or two smaller ones alongside rice. The board changes each week, so what you see here is this week's line-up.
Pick any mix.
Most dishes come in a 500g tray, sealed the day it's cooked, and keep for eight to twelve days in the fridge.
Chicken
Chicken Chukka
Chicken slow-roasted in cold pressed peanut oil with caramelised onion, dried red chilli and curry leaf.
Heat
500gServes 2
Vegetarian
Poondu Kulambu
Whole garlic cloves and shallots fried in sesame oil, then simmered in tamarind with fenugreek and curry leaf.
Heat
500gServes 2
Red meat
Chettinaad Mutton Gravy
Bone-in goat slow-cooked in cold pressed peanut oil with a freshly ground shallot, pepper and fennel masala.
Heat
500gServes 2
Seafood
Eral Thokku
Prawns cooked down in a thick shallot and tomato masala with roasted fennel, black pepper and curry leaf.
Heat
400gServes 2
Chicken
Chettinaad Chicken Biriyani
Short-grain seeraga samba rice layered with chicken and a slow-cooked shallot, tomato and whole spice masala, finished on dum..
Heat
500gServes 1
Vegetarian
Vegetable Poriyal
Green beans, carrot and peas steamed just to tender, then tossed with mustard seed, urad dal and curry leaf.
Heat
500gServes 2
Vegetarian
Paruppu Kadaiyal (Dal Fry)
Soft-cooked lentils simmered with garlic, onion, green chilli, curry leaves and turmeric, finished with a ghee tempering of cumin and dried red chilli.
Heat
500gServes 2
Rice + curry meals
Ready as a full meal.
Curry and rice together in one 400g tray, a single serve. Add as many as you like, or mix them in with the dishes above.
Chicken
Pepper Chicken Curry with Ponni Rice
Boneless chicken thigh simmered in a peppery onion and tomato gravy, ground fresh with fennel, cumin and coriander.
Heat
400gServes 1
Vegetarian
Paneer Milagu Masala with Ponni Rice
Soft paneer in a Chettinaad black pepper (milagu) masala.
Heat
400gServes 1
Vegetarian
Mixed Vegetable Pepper Masala with Ponni Rice
Mixed vegetables tossed in a Chettinaad black pepper masala.
Heat
400gServes 1
Chicken
Chicken Chukka with Coconut Rice
Chicken slow-roasted in cold pressed peanut oil with caramelised onion, dried red chilli and curry leaf.
Heat
400gServes 1
Vegetarian
Poondu Kulambu with Ponni Rice
Whole garlic cloves and shallots fried in sesame oil, then simmered in tamarind with fenugreek and curry leaf.
Heat
400gServes 1
Vegetarian
Dhal Fry with Ponni Rice
Soft-cooked lentils simmered with garlic, onion, green chilli, curry leaves and turmeric, finished with a ghee tempering of cumin and dried red chilli.
Heat
400gServes 1
Chicken
Chettinaad Chicken Biriyani
Short-grain seeraga samba rice layered with chicken and a slow-cooked shallot, tomato and whole spice masala, finished on dum.
Heat
400gServes 1
Seafood
Eral Thokku with Ghee Rice
Prawns cooked down in a thick shallot and tomato masala with roasted fennel, black pepper and curry leaf.
Heat
400gServes 1
Vegetarian
Vegetable Poriyal with Lemon Rice
Green beans, carrot and peas steamed just to tender, then tossed with mustard seed, urad dal and curry leaf.
Heat
400gServes 1
Red meat
Chettinaad Mutton Curry with Cumin Rice
Bone-in goat slow-cooked in cold pressed peanut oil with a freshly ground shallot, pepper and fennel masala.
Heat
400gServes 1
Add-ons
Steamed rice ($4.50 for 400g) and chappathi are sold separately so you can pair it your own way, or skip it entirely.
Reading the heat scale
Chettinaad cooking is pepper-forward rather than chilli-forward, so the heat builds slowly and sits behind the spice rather than in front of it. Our scale is relative to the range, not to a takeaway menu.
- One pip: gentle. Warmth without heat. Fine for children.
- Two pips: mild. Noticeable pepper, no sting.
- Three pips: medium. The regional default, and where most dishes sit.
- Four pips: hot. Built for people who already know the cuisine.