Walking into Adithya feels, in many ways, like coming home; the modest single-car driveway and entrance, the granite-and-mosaic interiors, and the comfortable ambience. One of the nicest things about the place is the courtesy displayed by the staff; they are always polite, invariably recognise repeat customers, and take the trouble to go over the menu with first-time customers. Adithya's speciality is Andhra meals and Chettinad cuisine. And that is what brought an ex-big hotel manager to open this homely little place, ³One goes to a dhaba for tandoori, and a Chinese restaurant for Chinese, so why not a good middle-class restaurant solely for sapad?² maintains Roopnath Narain, proprietor, ex-manager of Harrisons. His chef, also a veteran from Harrisons, seems to share Narain¹s idea, for he turns out food that is tasty and well-dressed. One should not go to Adithya expecting five-star gourmet cuisine, but simply, wholesome Andhra and Chettinad food cooked the way mom cooks, but with that extra something that makes the meal worthwhile. Lately, however, Chinese dishes have been added to the menu, because one doesn¹t like to turn away customers.

The food is, on the whole, spicy in the South Indian style, without being pungent, so one doesn¹t need to resort to the water jug. The taste-buds are excited but never taxed, likewise the wallet. There are a variety of chicken, mutton and vegetable dishes to choose from, all cooked tender, and not dripping with oil. The meals are more than adequate in taste and quantity. Note the plastic gloves worn by the waiters; ample attention to hygiene too. Lunch time on weekdays finds Adithya packed with office executives, and at dinner time with little groups of friends and the occasional couple or family, and - oh yes - yuppies too. On weekends one might have to wait for a seat, but the art displayed on the wall of the covered driveway makes an interesting topic for conversation. Alcohol is not served here, and probably never will be, as Adithya¹s regular patrons are Anna Nagar's solid, conservative citizens. Then again, sapad was never designed to be eaten with liquor.

This writer, a regular patron of Adithya since it opened in May 1999, recommends the biriyani, whether chicken or mutton, cooked in the Mughlai style. The meat is boiled and marinated, then cooked with the rice, so that the juices from the meat are absorbed by the grains. One needn¹t worry about ordering dessert; for payasam, though not on the menu, is served to every customer. In all, Aditya is a clean, economical eat-out for the family, with unsophisticated but wholesome food, soft conversation and a relaxing atmosphere - just like coming home.

Address

AG2, Shanti Colony, Anna Nagar,
(near 3rd and 4th Avenue junction )
Chennai - 600 040.

Phone: 621-1981

Arun Masilamoni