Chennai's food scene is a vibrant blend of tradition and innovation, offering something for every palate and pocket. From ghee-soaked idlis and fiery chicken 65 to syrupy jalebis and tender gulab jamuns, every plate tells a story. While staples like sambar and dosa still reign, the city’s food culture is evolving, blending tradition with bold new flavours. Even something as simple as a glass of lemon juice speaks volumes here.Street-side stalls and affordable eateries tucked away in busy lanes and beaches remain the city's culinary soul. Juice shop owner Kumar says customers praise his lemon juice, sold at just Rs 15, nearly half the usual price. Residents say that Chennai caters to every budget, whether it is Rs 1 for an Amma Canteen Idli, Rs 50 for a wholesome meal, or Rs 500 for a lavish seafood spread at the beach.Even the humble biryani has turned premium from the fiery Ambur style to the aromatic Dindigul variant, fueling Chennai’s round-the-clock biryani joints dedicated solely to this beloved dish.Kathik, a resident, said, "There are many spots in Chennai that sell food for reasonable rates, but it is not known to everyone. Only those who have experienced and researched will know." Auto drivers in Triplicane know the best-kept secrets, pushcarts serving mutton sukka at midnight and tea stalls offering hot bun-butter-jam at 4 a.m.As the city celebrates 'Chennai Day' on August 22, its food stands as a flavourful tribute, bold, diverse, and deeply rooted in the community. (With PTI Inputs)
00:00In Chennai, food is not just sustenance, it's a way of life.
00:10From ghee-soaked idlis and fiery chicken 65 to syrupy jalebis and tender gulab jamuns,
00:18every plate tells a story.
00:21While staples like sambar and dosa still reign, the city's food culture is evolving,
00:28blending tradition with bold new flavours.
00:34Even something as simple as a glass of lemon juice speaks volumes here.
00:40In Chennai, we have a share of high-end restaurants, but its soul thrives in unassuming, affordable eateries
00:52tucked away in bustling lanes and beaches.
00:56Pop-up restaurants, food trucks and themed cafes have long been part of the city's palette,
01:02offering good quality food that's accessible to all.
01:06Even the humble biryani has turned premium from the fiery ambur style to the aromatic dindigul variant,
01:12fueling Chennai's round-the-clock biryani joints dedicated solely to this beloved dish.
01:18Chennai is a big dish.
01:34We know what we have in Chennai.
01:36We know what we have in the kitchen.
01:38We know what we have in the kitchen.
01:40We know what we have in the kitchen.
01:42We know what we have in the kitchen.
01:44But the kitchen is not good.
01:46We know what we have in the kitchen.
01:48We have to improve our kitchen.
01:50One day at the kitchen is our limit.
01:52You have to eat food.
01:54You also have to eat the food.
01:56Day by day for the day.
01:58As you go to the kitchen and the kitchen,
02:00you need to eat the food and eat it.
02:02There are no sea food.
02:04We have all the food.
02:07There is no sea food.
02:09these are all natural food,
02:12in the colonies as well.
02:14For the food, we could eat the food and eat the food.
02:26We don't want to have the food.
02:31I wish they could eat the food.
02:34We could eat the beach and have the food.
02:37All the food is good.
02:39They can't eat the food.
02:42Auto drivers in Triplicane know the best-kept secrets, pushcarts serving mutton sukha at midnight and tea stalls offering hot bun butter jam at 4am.
03:12Chennai streets nourish not just its people, but its spirit. As the city prepares to celebrate Chennai day on August 22nd, its food stands as a flavourful tribute.
03:38Bold, diverse and deeply rooted in community.
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