Pampelle, Victorian sparkling wine, house orange syrup, soda

The legendary Madras Cricket Club peanuts with dry spices, the perfect accompaniment to any drink.

The 2nd longest beach in the world may produce the 1st best romantic beachside-moment dish, or not: Chickpeas or dry green peas cooked and tossed with coconut, curry leaves and mustard seeds with chilli. Lovely.

Cute little puris stuffed with a spicy potato herb mixture served with sweet‘n’sour mix to Tamil-tingle your tasebuds.

Chana Dal soaked and ground to make an uneven mixture to tantalise the tastebuds with its crunchy but smooth taste. A true Southern Indian favourite.

Madrasis flock in spades to Buhari to sample this famous marinated chicken recipe — spiced chicken, fried to the point of ‘Holy-shiva!’

Don’t be put off by the infamous Seinfeld episode! Lamb mince with herbs, spices, roasted gram flour, onion and chilli, perfectly portioned.

Marinated mackerel deep fried in tasty Tamil style chilli powder. ‘Holy mackerel’ good. (Based on market availability.)

South Indian Savoury pancakes served with chutney and gravy.

Sure – it’s origin may be Bombay, but this Indian sandwich with fresh mint chutney, potato, tomato on the grill, served with classic tomato sauce was made famous in the 1980s outside Alsa Mall, Madras. Must try.

Jack mackerel with potato, fresh coriander, chillies – crumbed and deep fried. Thank you, Jack.

Introduced to Madras and made famous by Gangotree, these buttered buns are served with a bhaji made with mashed mixed vegetable, and a dash of incredible.

Idli; steamed dumplings (proper healthy) served with lentil curry. These two are like a match made in Tamil heaven.

Fried bread served with a chickpea masala. As delicious as it is simple.

Flaky bread made from plain flour served with a flavoured gravy – a Madrasi staple.

Fermented batter made from rice and lentils with tadka served with fresh coconut chutney.

Curry not as popular as butter chicken (yet), in the opposite spectrum in spice level with dry roasted spices and cooked to perfection.

Gippsland reared boer goat, slow cooked with herbs and spices to fall off the bone.

Mixed Vegetables cooked through a southern Indian style kurma like no other.

Traditional fish curry with tamarind, tomato, onion and garlic.

Indian style risotto with chicken and spices, all cooked in one pot.

Fried eggplant in tamarind, tomato, onion and garlic gravy.

South Indian style yellow lentils with mustard seeds and curry leaves.

Potatoes tossed with onions, mustard seeds, curry leaves and spices.

Rice cooked with yoghurt and spices.

Roasted vermicelli with condensed milk, sugar, sultanas, cashews and saffron.

Semolina with ghee, sugar, cardamom, cashews and sultanas.

Steamed Rice and lentil dumpling, served with sambar (tamarind and tomato based lentil gravy), coconut chutney and tomato chutney.

Steamed Rice and lentil dumpling, served with sambar (tamarind and tomato based lentil gravy), coconut chutney and tomato chutney.

Indian version of rice and lentil crepe served with Sambar and chutneys

Indian version of rice and lentil crepe served with Sambar and chutneys

Indian version of rice and lentil crepe served with Sambar and chutneys

Indian version of rice and lentil crepe served with Sambar and chutneys

Indian savoury donut made from Urid dhal batter, fresh ginger and pepper served with chutneys.