A waft of deep fried ‘gaadi’ (mutton ribs) and spicy ‘Pallipalayam’ chicken hits you as you reach Madurai Mappillai Virundhu restaurant tucked away in busy Anna Nagar. It’s a residential place now turned into a restaurant. As I step inside, C. Sundar, the manager directs me to the kitchen where G. Arun Vignesh, chief cook, is busy preparing chicken chops in coconut oil. “Pallipalayam chicken tastes better if it is cooked in coconut oil. And if you add finely chopped coconut flakes, it doubles the taste,” promises Vignesh.
Two-month-old Madurai Mappillai Virundhu stands out with its wide variety of dishes. The highlight is undoubtedly vintage flavours of rural Madurai. The restaurant offers a cornucopia of traditional south Indian non vegetarian delicacies with at least 12 varieties of meat including kozhi, mutton, fish and prawns. From the mineral water bottle at the start to the betel nut at the end of the sumptuous meal, the unlimited combo is priced at Rs.650 and includes mutton, chicken and fish biryanis and meals.
If the mutton gravy is cooked in Chettinad style, the mutton chukka is prepared in Virudhunagar style and chicken chops in Pallipayalam method. “We don’t get stuck with one particular style of cooking as we cater to different customers. The tastes differ,” says Sundar.
It all started when Sundar and his cousin S. Saravanan, a software professional, happened to go to a ‘Moi’ Virundhu organised by a friend. It is a feast organised to mobilise funds. “We instantly thought of venturing into restaurant business offering unlimited south Indian non vegetarian food. We feel we have filled the vacuum in the city and the name indicates we give royal treatment to our customers,” says Sundar.
Another star dish in their combo is the Kudal (goat intestines) curry. With liberal use of turmeric and coriander, the ‘kootu’ tastes bland but stands a perfect foil to the spicy mutton chukka. “Since our combo includes all, we balance it with spicy and bland dishes. As we are relatively new to this field, we are in the process of perfecting our combinations. Also, we value our customers’ feedback and are trying our level best to cater to different tastes,” he says.
The mutton chukka with the liberal dose of red chillies does not belie the expectation. With the crispy outer coat and succulent meat inside, the deep fry ‘gaadi’ (mutton ribs) tastes bland and is liked most by children. The combo also has ‘karandi’ omelette. Special items like prawns, country chicken and crabs are available during weekends.
Following customers’ feedback the restaurant has now included exclusive combos in fish, chicken and mutton priced at Rs.200, 250 and 350, respectively, and also mini combos in fish and chicken priced at Rs.110 and 130. “We have plans to introduce family combo at Rs.1,000 for two adults and two kids. We are also planning to introduce soon ‘Namma Ooru Parotta Soori’ , the parotta eating challenge. The winner will take home a cash prize of Rs.3,000 and need not pay for the parottas,” says Sundar.
The combos are available only during lunch time from 11.30 a.m. to 3 p.m. The restaurant is also open between 6.30 pm. and 11.30 p.m. with a menu that includes parottas, chappathis and Chinese varieties.
