Chennai

Our Chennai taxi will pick you up from your place of arrival whether you are going to Chennai International Airport, Chennai Central, Chennai Egmore, or Chennai Mofussil Bus Terminus, one of Asia's busiest bus terminals. You may go anywhere in Chennai at your discretion if you have a prearranged taxi.  

Hoping from one location to another will be straightforward with our Chennai vehicle rental services, whether shopping for silk material, Tanjore paintings, antiques, silver jewellery studded with stones, or fashionable stores and hip stores malls in its largest marketplaces. Chennai has so much to see. The list of places to visit in this city is endless.

It includes Marina Beach, Breezy Beach, Edward Elliot's Beach, Anna Square, Covelong, the Basilica of the National Shrine of St. Thomas, St. Mary's Church, Big Mosque, Sri Ramakrishna Math- Universal Temple, Prathyangira Devi Temple and Kapaleeswarar Temple.

Visitors are advised to visit Fort St. George, the Birla Planetarium, and the National Art Gallery. With so much to see and do, we recommend hiring a taxi in Chennai so you can take your time and take in the city's top attractions. 

Chennai's 10 Must-Try Local Foods and Drinks

Jigarthanda

A well-known chilled beverage from Madurai is called Jigarthanda. The drink often contains almond gum (badam pisin), nannari syrup (nannari sarbath) produced from sarsaparilla root, evaporated milk, ordinary milk, sugar, and ice cream made from evaporated milk; however, the precise formula is unknown, and the directions vary significantly.

Typically, the components are added to milk and stirred until well combined before adding ice cream. Jigarthanda takes a long time to make, and although it may be produced at home, the drink is often served from pushcarts and street booths all around the city.

Since thanda means chilly or chilled and jigar stands for heart, the word generally translates as cool or cold heart. 

 Sakkarai Pongal

Jaggery, clarified butter, new rice that has just been harvested, and dried coconut, sesame seeds, raisins, milk, and cashew nuts are the main ingredients in this sweet buttery delicacy. Makar Sankranti, a three-day harvest festival observed in the states of Tamil Nadu, Karnataka, and Andhra Pradesh in mid-January, is when sakkarai pongal is traditionally produced as a sacrifice to the Sun God.

Traditionally, the rice is cooked outside over a fire with the pots oriented to the east, where the sun rises. It is also usual to let the meal pongal, or boil over while cooking, representing an abundance of food.

In India, this fragrant porridge is often served with coconut chutney and savoury doughnuts called vadas.

Madras Curry

Traditional Indian curries like Madras are known for their spiciness and nuanced flavours. Although there are numerous variants, the basic ingredients are usually chicken, onions, garlic, ginger, tomato paste, lemon juice, cinnamon, oil, and coconut milk, along with a spice mixture of salt, dried fenugreek, dried madras curry powder, and chilli powder.

The curry shouldn't be too thick; if it is, only a little curry base, not water, should be added. Before being served, this hot curry is often topped with chopped cilantro. Instead of chicken, the meal may also be made with lamb or beef; in that case, it is known as ghoust Madras.

Masala of Chettinad

A traditional Indian spice mixture called Chettinad masala comes from Tamil Nadu. Cinnamon, green cardamom, mace, star anise, cloves, fenugreek seeds, black pepper, kapok buds, cumin seeds, coriander seeds, fennel seeds, mustard seeds, dry red chilli peppers, curry leaves, poppy seeds, turmeric powder, grated coconut, and the main ingredient stone flower are among the 16 or more spices that make up the spice blend.

Stone flower, sometimes referred to as kalpasi or dagad phool, is a distinctive spice with a strong perfume when heated. The spices are dried-roasted in a certain sequence, cooled, and then ground using a pestle and mortar. Typically, both vegetarian and non-vegetarian Chettinad dishes include Chettinad masala.

Uttapam

(Uthappa, Ooththappam)
Uttapam, a South Indian meal that resembles a pizza in appearance, is made from a batter made from rice and lentils fried and topped with diced veggies, including onions, tomatoes, carrots, chillies and maize. Another variation of the meal is known as mini uttapam, which is often served in portions of four pieces and comes with various toppings and side dishes.

Traditionally, sambhar, a hearty lentil dish with onions, coconut and eggplant, is served with uttapam.

 Chicken 65

The iconic chicken dish known as "Chicken 65" has its roots in Chennai, India. It comprises chicken that has been deep-fried and marinated with various spices, including ginger, lemon, red chillies, and others. The genesis of Chicken 65 is the subject of many hypotheses. According to the most widely accepted hypothesis, A. M. Buhari invented it in Tamil Nadu in 1965.

Others claim that the original recipe called for 65 very spicy chilli peppers as a sign of manliness. Additionally, there are some improbable hypotheses, such as the one that the chicken was sliced into 65 pieces or was 65 days old when the meal was made.

The meal has several variants due to its popularity, and each South Indian state has a unique version. In Andhra Pradesh, the chicken is cooked rather than fried, and the dish is served with grated coconut in Karnataka. Red, spicy chutneys are often served with chicken 65.

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