Kappa Chakka Kandhari

The name breaks down into three Keralan staples: tapioca, jackfruit, and bird's eye chilli, and the menu at this coastal Keralan restaurant takes that trinity as its mandate. Set menus run from snacks through curries and stews to dessert, while the à la carte adds sharing plates like whole boneless pomfret stuffed with coconut and masala. A Discovery by The 50, it's one of the more focused explorations of Keralan cooking you'll find in Chennai.