In the quiet heart of Mylapore, Haritam was born from a longing—to bring back the flavours that once filled Tamil homes, when cooking was not rushed but revered. Our journey began not with recipes written in books, but with stories passed down by grandmothers, the scent of roasting spices, and the hum of a firewood stove. Every dish here is a tribute to that slower, more mindful way of life.

Our Chef’s Philosophy

Our kitchen is guided by the belief that food should be both a celebration and a comfort. That means working with the grains, greens, and spices that our ancestors trusted—Khapli wheat, native millets, cold-pressed oils, freshly ground podis. We keep our menu honest: no added preservatives, no shortcuts, just clarity of flavour. Whether it’s the velvety Morkuzhambu Vada, the temple-style Kanjeevaram Idly, or a humble claypot of Sambar Sadam, each dish is prepared as if we were serving it at our own family table.

The Haritam Way — Cooking as it Once Was

• Sourcing: We choose only seasonal, native produce—often from local farmers we know by name.
• Preparation: Every batter is stone-ground in-house; spices are hand-pounded to unlock their full aroma.
• Cooking: Firewood stoves and earthen pots give our dishes their depth of flavour, while brass and wooden serveware preserve their warmth and authenticity.
• Serving: Banana leaves, Athangudi tiles underfoot, the glow of brass lamps—because food is also about where and how you enjoy it.