Chennai’s Margazhi Sabha canteens: Where to go, and what to eat

Experience traditional South Indian meals with filter coffee & sweets at Arusuvai Arasu, Sri Saasthalaya & Anu Catering Services & Sattvaa Catering Service.

Every family member of the legendary caterer, late ‘Arusuvai’ Arasu Natarajan is present at Parthasarathy Swami Sabha in Bheema Sena Garden Street through the month of Margazhi says Soumya Ramesh, daughter of Arusuvai Natarajan. After a decade ­long break, Soumya and her family launched into the December canteen scene last year.

“This year we are serving Andhra, Kerala and Tamil Nadu­ style meals for lunch with one sweet and two types of payasams,” says Kamesh Narayanan, part of the third generation of the family. “Coffee will be served through the day and we have set up a sales counter for sweets and savouries this year,” adds N Revathy, another daughter of Arusuvai Natarajan.

While lunch is served pandhi style with customers seated in rows, the tiffin service at 4pm is served in a restaurant-­like set up. The highlight is their vada, dosa, idli, sevai, kuzhipaniyarams, adai and nombu adai served hot with a piping cup of filter coffee. The coffee, which is strong and heady, is a special blend created for the season.

Must try: Nombu adai served with white butter, payasam made with jaggery, filter coffee

@Arusuvai Arasu Catering Services, Vidya Bharti Kalyana Mandapam, Royapettah. Lunch is ₹550 between 11am and 3pm. Breakfast is on from 7am to 10am and dinner is from 6pm to 10pm. Call 9962151204 for details. On till January 3

K Ramesh of Sri Saasthalaya catering services is busy serving the guests at Narada Gana Sabha and has just enough time for a quick chat. Since last year, he has been serving mini meals for lunch with three types of rice, a vegetable, sweet, pickle and papad. “We are known for our tiffin items served during breakfast and dinner. Our live Chettinad counter seems to be bringing large numbers to the venue,” says R Gowtham, Ramesh’s son. He adds that their thatte idli, appam, vella paniyaram, kuzhipaniyaram, adai­avial and a variety of dosas are served from 6.30pm onwards.

This year’s focus are payasams, with their elaneer payasams being a huge hit. Seasonal fruits are used to prepare the dish. The fruits also find their way into the kesari — chikoo and pineapple kesari are on the menu this year. Their signature khoa jangri, ashoka halwa and Arcot makan peda are back as well.