Anjappar Takeaway

Anjappar Restaurant mencerminkan gaya hidup Nattukottai Chettiars

The Anjappar Authentic Chettinaad cuisine is reflective of the lifestyle of the Nattukottai Chettiars. This cuisine specializes in non-vegetarian food with richly ground spices topped with a boiled egg, an essential part of every dish. Chettinaad cuisine also offers sun dried and salted vegetables, which use every seed, fruit and legume that can be conceived of. The basic dishes are essentially South Indian such as dosa, parota and idiappam.

Chefs imported from Karaikudi, one of the towns in Chettinaad, do not rely on readymade ingredients for their curries. Instead, they grind and blend the ingredients everyday, thus bringing out delicious flavor and exceptional taste.

Chettinaad cuisine consists a variety of unique dishes, including about 7 different types of dosa, Indian bread and the famous biriyani.

Anjappar’s humble beginnings started in Chennai more than 40 years ago offering the chennaites some typical Chettinad food. As time passed, Anjappar became synonyms for Chettinad Cusine.

The Peoples demand has led us to take this experience to London. Anjappar has been accommodating the changes of time by increasing their standards to cater the ever-growing necessities of today’s taste hunters.

Established in Chennai in the year 1964, Anjappar is the pioneer in bringing the food of the famed Chettiars to the people world around. Over the years they mastered the art of using spice to give one’s taste buds the best food experience.

Anjappar Chettinaad Restaurant is a privately owned and operated casual restaurant chain that operates primarily in the Indian state of Tamil Nadu.

The first Anjappar opened in 1964 in Chennai. Since then, it operates over 30 restaurants in India, United States, United Arab Emirates, Qatar, Canada, Malaysia, Sri Lanka, Singapore and now in Australia. Anjappar restaurants focus on producing traditional Chettinaad food.

The owner Mr. Anjappar, who belongs to Karaikudi in Chettinaad, initially started catering to the crew of an MGR film “Sange Muzhangu”. The food prompted MGR to invite him as his personal chef. With inspiration and support from MGR, he started the restaurant in 1964.