Tamil Nadu Comes Calling

From Drumstick Leaf Soup to Jeera Samba Biryani, 'Pandya's Virunthu' at The Leela Hyderabad is a celebration of Tamil Nadu's diverse and delicious food culture

- Veronica

Most of us crave food that is not just tasty but truly irresistible—the kind of dish that lingers in your mind long after the last bite. We often find ourselves yearning to relive that flavour again.

The Leela Hyderabad's The Chef's Studio, food experiences celebrate exactly that exceptional culinary expertise. And this time, the focus is on Tamil Nadu, beginning with the familiar rasam rice, sambar. 'Pandya's Virunthu', curated by Chef Vijaya Raghavan, showcases authentic dishes from Chettinad, Tanjore, and Karaikudi. Each dish is hearty, flavourful, and satisfying enough to send you into a blissful food coma. I checked the menu and spoke to the chef about his culinary journey and inspiration.

What brings you to Hyderabad and The Leela?

I'm in Hyderabad for two weeks with my family. My wife and I love experimenting with recipes at home. But as soon as we moved here, she began missing authentic Tamil food, especially parotta, seeraga samba biryani, and other home-style favourites. We started searching for genuine Tamil restaurants but couldn't find any that matched our taste. Later, when I travelled to different places, I kept thinking about doing a proper Chettinad food promotion, something that would appeal to the large Tamil community here, especially the bachelors and tech professionals. When the opportunity came with The Leela, I knew the timing and audience were perfect.

Tell us about your journey into the food industry.