KAPPA CHAKKA KANDHARI, CHENNAI

Chef Regi Mathew, Augustine Kurian and John Paul started Kappa Chakka Kandhari (translates to tapioca, jackfruit and the kandhari chilli) to recreate the nostalgia of their mothers’ cooking. “It does Kerala food, but there is no malabar paratha and fish curry. Instead, lesser known dishes have been brought forth,” says Anoothi Vishal, food columnist, Delhi . Must try: Ramassery Idli and Syrian Christian Fish Curry