First launched in 2014 by Anitha Sivakumar at the Ispahani Centre in Nungambakkam, Parambriyam, a brand celebrated for showcasing the richness of South Indian culinary heritage, has re-emerged in a refreshed avatar a few months ago. The menu continues to draw on traditional dishes from the four southern states. It is now presented in a style that resonates with todayās diners. Anitha has also completely reimagined the dĆ©cor and ambience, giving the restaurant a contemporary warmth. Parambriyam now welcomes guests from its new home in Anna Nagar.
Dindigul-style seeraga samba mutton biryani was aromatic, flavorful, and cooked to perfection.
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The carefully curated dishes reflect the distinct culinary traditions of each region. The meals here draw inspiration from Andhra cuisine, while the coastal seafood offerings are largely rooted in Karnataka and Kerala flavours. āFor Tamil Nadu, we have brought together the best of Madurai, Dindigul and Chettinad cooking,ā says Anitha.
We begin our lunch with a bowl of piping hot Chettinad nandu (crab) soup, a flavour-packed broth infused with signature Chettinad spices and a generous hit of pepper ā a perfect start that sets the tone for the meal to follow.
For starters, we sample a mix of vegetarian and non-vegetarian dishes. Mutton gola urundai, Hyderabad chicken and prawn ghee roast arrive together. We instinctively reach for the Hyderabad chicken first, and it turns out to be outstanding. The chicken is marinated in a blend of spice powders and slow-roasted with Guntur green chillies; the subtle notes of ginger, garlic and spices give it a memorable depth of flavour.
Hyderabad chicken
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The chef urges us to try the Andhra gongura mutton ā and we oblige. Though we are familiar with gongura chicken, the mutton version sparks our curiosity and does not disappoint. The prawn ghee roast is comforting, rich and well-balanced, while the gola balls are flavourful and satisfying.
On the vegetarian side, the mushroom ghee roast stands out, and the bendakaya (okra) muru muru adds a crunchy, enjoyable contrast to the spread.
We find ourselves torn between the Andhra-style vegetarian meal platter and the restaurantās two signature biryanis. Eventually, the Dindigul-style seeraga samba mutton biryani wins us over. The vegetarian meals, priced at ā¹245, features pappu podi, gongura with ghee, gutti vankaya kura, spinach dal, rasam, two vegetable preparations and the dessert of the day ā a wholesome spread that showcases comforting Andhra flavours.
A sumptuous spread of South Indian delights from Andhra is served in their set smeal platter
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The ambience and dƩcor deserve a special mention. The newly renovated space features an elegant display of Chettinad carved wooden pillars and traditional brass utensils adorning the walls. The crimson-red theme, complemented by hand-painted murals inspired by traditional South Indian design motifs, infuses the restaurant with warmth. The overall effect strikes a harmonious balance between heritage aesthetics and contemporary comfort.
Gongura Mutton
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And then the biryani arrives. Cooked to perfection, it impresses instantly ā each grain of seeraga samba rice carrying just the right balance of flavour, texture and spice. In a market crowded with countless biryani brands, this one truly stands out, and our palates thank us for the choice. The chef mentions that they also serve a Chennai-style chicken biryani made with basmati rice.
We pair our biryani with the gongura mutton, which turned out to be a delightful combination. The dish carries a generous hit of pepper, with subtle notes of fennel and gingerāgarlic. The heat comes from broken red chillies, rounded off by the tangy depth of gongura paste. Parambriyam also serves Madurai bun parotta and veechu parotta for lunch. The dinner menu features a range of South Indian staples, including idli, dosa, idiyappam and appam.
When it was time for dessert, we find ourselves spoilt for choice. We decide to skip their popular elaneer payasam and instead opt for the rasamalai cake and the rose milk tres leches.
Parambriyam Southern Dining, Anna Nagar West. 11.30pm to 3.30pm & 6.30 p.m. to 11pm. Phone: 26265557
Published ā December 08, 2025 05:26 pm IST
