Just like the transformation of the Mackerel Bun into the Mackerel Dosai, the Chettinad Chicken Roti has evolved since my last visit, albeit nowhere near as dramatically.
In modern beauty speak, I’d say it’s the equivalent of the Chicken Roti having undergone a “non-invasive procedure” for a facelift rather than the the-whole-nine-under-G.A.-yards surgical sort. Everything about it looks taut and plumped up, and I am very pleased to add the filler is none other than the same fiery South Indian style of thick chicken curry that Chef Mano Thevar had been serving before. Creamed up with a dollop of garlic aioli and tightened with a burst of acidity via the housemade pickle, it is wonderfully vibrant in flavour.
Honestly, if not for my desire to try new items on Thevar’s menu, I’d have scoffed at least four of these.