Kichee’s Kitchen at Kodambakkam serves flavours with a contemporary aesthetic 

From a Potato Paneer Boat to  a Paan Panna Cotta, Kichee’s Kitchen serves flavours with a contemporary aesthetic 

author_img Poorani Balendra Published :  30th March 2018 01:10 PM   |   Published :   |  30th March 2018 01:10 PM

It’s not so hard to spot this white building at the heart of Kodambakkam. Kichee’s Kitchen has been running quietly for two years, and now we hear that it’s pulling crowds with their new lunch combos. The restaurant has been serving Indian food with a contemporary take — like their Potato Paneer Boat and Paan Panna Cotta for instance. 

We take our seats in the room fitted with glass and wooden panels; it’s flooded with sunlight. The owner Krishika Rajkumar says she wanted to establish a restaurant after catering for parties for three years. She adds that the decision to open a restaurant was natural as she “comes from a family of entrepreneurs”. The menu was conceptualised by Krishika; which explains the name of this 60-seater restaurant. Kichee is how she is known in the family. 

As it’s not lunchtime, we don’t get to taste their combos which has five dishes each. But the spread is exciting. Their Belly Kombo which starts at `190 includes the quintessential roti, rice and a North Indian classic Dal Tadka, among others. And biryani lovers, look out for their Biryani Combo. For dessert you can choose between gulab jamun and brownie with ice cream. 

We finally decide to try out dishes available on the regular menu. And quickly comes one of Krishika’s favourite dishes, the Potato Paneer Boat. Crispy potato skins are stuffed with soft paneer tossed in tomato gravy. With a dash of cheese on top, this dish is a must-try.

Next come Dahi ke Sholay: bread rolls stuffed with hung curd and fresh vegetables. The crispy bread goes perfectly with creamy curd. The restaurant also serves classic dishes. The boneless Chicken Chakori is succulent and their Filfilakther Murg—chicken marinated in curry-leaf paste and cooked to perfection — is unforgettable.

Their dessert wins the day. A blob of white panna cotta stands on a bright green betel leaf. It’s drizzled with betel-flavoured syrup and topped with gulkand. There’s a punch from the syrup and the gulkand gives you those sweet notes. It’s the perfect way to end the meal. 

Meal for two is `800