India,  Overseas Eateries,  street foods,  Tamil Nadu

Delicious Discoveries at Kari Theory

Tamil Nadu is renowned for its rich culinary heritage, especially its vibrant street food culture. From the bustling streets of Chennai to the local markets, traditional Tamil Nadu street foods offer a delightful array of flavors, textures, and aromas that are loved by locals and visitors alike. At Kari Theory, located in the Radisson Blu GRT Hotel, these beloved street foods are reimagined with a healthier twist (calorie counted) and elegant presentation, providing a unique dining experience.

I had the pleasure of meeting Executive Chef Kishore Kumar, the dedicated individual who spent days collaborating with his team on the research and development of the menu for this restaurant. I know many hygiene-conscious individuals who hesitate to buy or eat from hawkers in the Marina beach area or on the streets of Tamil Nadu. Concerns about recycled cooking oil or the use of cheaper cuts of meat in low-priced street foods often arise. However, Chef Kishore assured me that the menu at this restaurant aims to demonstrate that street foods can be prepared with high standards of hygiene and presented elegantly.

My eating companions and I ordered a few dishes and tried. We tried the MUTTON KOLA URUNDAI, a dish made with a mix of lentils, minced mutton, and a blend of aromatic spices. Having sampled mutton balls at various places in India, this was the first time I enjoyed three pieces in one sitting! These mutton balls were perfectly bite-sized, boasting a crispy exterior that gave way to a soft and moist interior. The robust scent of freshly ground spices combined beautifully with the richness of the mutton, creating an irresistible dish. The texture was truly satisfying, with the crunch of the outer layer contrasting perfectly with the tender, succulent meat within.

The NETHILI FRY were made from small anchovies, known as “nethili” in Tamil. The marinated anchovies have been coated lightly with a rice flour and deep fried till crispy. The result is a crunchy exterior that envelops tender, flavorful fish inside.

AZHAGAR KOVIL KARUPPU ULUNTHU THOSAI is a thickish thosai made primarily from black gram (karuppu ulunthu). The dark colored thosai had an earthy flavour and of course all that added nutrients from the black gram. Served with assorted chutneys, the thosai had a crispy texture on the outside while remaining soft and slightly chewy on the inside.

The IDIAPPAM AND SODHI KUZHAMBU was outstanding too. Well, an idiappam also known as string hoppers is rice dough pressed into thin strands and steamed, resulting in soft, delicate noodles – it is such a common staple in Tamil Nadu. What made it outstanding is the accompanying Sodhi – a coconut milk based stew made with loads of cubed vegetables and tempered with spices. The idiappam is the perfect vehicle for soaking up the rich, aromatic flavors of the sodhi.

We also tried the PRAWN THOKKU, a tangy and spicy dish that brought out the natural sweetness of the prawns. It was a delicious accompaniment to the thosai too.
Besides the above we also tried the KAL APPAM AND CHIDAMBARAM KATHIRIKKAI GOTHSU and the CEYLON PAROTTA AND NENJELUMNU SAARU. The parotta was a delightful combination of crispiness and softness. Its airy texture makes it perfect for scooping up the mutton ribs curry and the prawn thokku.

Kari Theory successfully bridges the gap between traditional Tamil Nadu street foods and modern culinary trends, offering guests a chance to indulge in familiar flavors while enjoying a healthier, more innovative approach and certainly promises a memorable gastronomic journey. This is a restaurant I will go back again!

Kari Theory
Radisson Blu GRT Hotel
GST Road
Chennai
Tamil Nadu 600027
India