6 COURSE MEAL FOR 2 and 4 PAX - Mini Sambar Idli - Millets Venpongal - Sambar - Thengai Chutney - Vazhaipoo Vadai - Gulab Jamun 9 COURSE MEAL FOR 6, 8 and 10 PAX - Mini Sambar Idli - Millets Venpongal - Sambar - Thengai Chutney - Moringa Leaves Multigrain Adai - Aviyal - Tomato Kara Chutney - Vazhaipoo Vadai - Gulab Jamun OR Pineapple Kesari
'Tiffin' is a light mid-day meal or a light breakfast consisting of crowd-favourite combos, which Tamil Nadu is famous for. The most popular combination is Idli, Vadai, & Pongal paired with Sambar and Chutneys. Chef Thendral’s authentic vegetarian menu brings you an assortment of exquisite flavours, textures and highly nutritious food only found in the land of spices.
Enjoy additional 3 exclusive Madurai classics on all orders of 6 pax & above!
MAINS Mini Sambar Idli Soft, bite-sized Idlis(traditional rice cakes) dunked in hot savoury Sambar with a drizzle of healthy ghee on top. This is a popular combo loved by all in South India.
Millets Venpongal A healthy, protein-rich South Indian savoury & spicy recipe using millets & moong dal lentils and spices. It is typically served with Coconut Chutney and Sambar.
Sambar A lentil-based stew with toor dal lentils and the Chef's special Sambar powder, this flavourful dish is often served with Idli or Dosai. The key ingredient that adds intense flavour is shallots, which is cooked with the dal. The final tempering with mustard seeds, curry leaves, and hing is what makes this Sambar irresistible.
Thengai Chutney This delicious coconut chutney is made with freshly grated coconut, ground into a paste-like form with green chillies, roasted gram, and a pinch of salt. It is a quintessential condiment relished as a side dish in South Indian cuisine.
Moringa Leaves Multigrain Adai (Exclusive for 6 pax orders and above) Also called Multigrain Indian Crepe, this dish is healthy & nutritious. It is prepared with vitamin-rich moringa leaves, a combination of essential multi-grains like ragi (finger millet), barley, sorghum, mung bean, chana (white chickpeas), and lentils, including black urad dal, chana dal, toor dal, moong dal and rice. (1 pc. per pax)
Aviyal (Exclusive for 6 pax orders and above) It is a popular & traditional dish made with fresh mixed vegetables, fresh coconut, green chillies and cumin seeds, and the final flavouring of mustard seeds and curry leaves tempered in coconut oil. This dish is mildly spicy but makes a healthy & satisfying meal.
Tomato Kara Chutney (Exclusive for 6 pax orders and above) A spicy condiment made using fresh pearl onions(shallots), tomatoes, and red chillies. The flavour of pearl onions gives this chutney a distinct flavour. It is best eaten with the Adai.
Vazhaipoo Vadai (2 pcs per pax) A unique south Indian starter or snack prepared with chopped banana flower, lentils, and spices. These vadai are crispy yet soft and taste best with coconut chutney. (2 pcs per pax)
DESSERT Gulab Jamun (1 pc per pax) Soft and spongey fried dough balls made of milk solids delicately drenched in rich cardamom-flavoured sugar syrup. This traditional and crowd-favourite Indian dessert will melt in your mouth! (1 pc. per pax)
Pineapple Kesari (Exclusive for 6 pax orders and above) A mildly sweet South Indian sweet of sooji (cream of wheat), fresh pineapple and healthy ghee(clarified butter).
*Order at least 2 days in advance
* All Pictures shown are for illustration purposes only. Actual product may vary.
TIPS: Order your feast from one preferred Chef. Delivery fees are based on per pick up location.
Chef Thendral Balaji
Tradition, authenticity, and taste are three things that are important to Chef Thendral, and you can clearly feel it in her food. Chef Thendral Balaji is a homemaker, proud mother, and passionate chef. She started cooking as a small chore in her teenage years but grew to love the details of traditional cooking. As an adult, she began to explore the culinary field more with the techniques she learned from her mother.
She loves cooking but more importantly, she loves to share her food with people. Chef Thendral believes that cooking food with love is an indispensable quality for chefs; because food cooked with love is more delicious.
Her speciality is Madurai cuisine. Known as the food capital of Tamil Nadu in South India, the Madurai cuisine is often characterised as a mix of humble yet fierce & bold flavours. Chef Thendral's main focus in creating menus is to showcase the multi-faceted cuisine with long-forgotten recipes and lip-smacking dishes.
In joining Esseplore’s Chef team, Chef Thendral hopes to introduce the delight of authentic Madurai cuisine through unique and traditional cooking methods made with love and care.