In the restaurant world, “authentic” is an overused word. But in the case of Chettinad Aachy’s, it’s perfectly accurate. The decor, flavour and presentation exude South Indian authenticity, which is fitting, given that in that part of the country, “Aachy” (pronounced ah-CHEE) fondly refers to grandmothers.
It also means that the menu is vast and full of spice. There’s a full page of dosa dishes (crepe-looking wraps made from fermented rice batter) along with mutton and seafood, plus the refreshing, sweet and cool Jigarthanda drink, an Indian take on the milkshake. it exclusively uses a tandoor to prepare all oven-baked dishes, keeping them healthy and flavourful.
I tried the Kadai Chicken on Basmati rice, which comes with onion, tomato and bell peppers mixed together with Indian spice and cooked in clarified butter. The chicken fell off the bone with the lightest press of my fork, and the dish reminded me of growing up in Mill Woods, where I was fortunate to try truly authentic Indian dishes in friends’ homes.