In Chennai’s beachside food, the secret ingredient is the sea

Chennai's coastline is renowned for its diverse food offerings, with the sea playing a pivotal role in shaping the city's culinary identity. Among the many delights, the maanga pattani sundal, hot bajjis, fish fry, smoky roasted corn, and cotton candy stand out. From Pazhaverkadu's prawns and crabs to Kasimedu fish market's bustling scene, and Pattinapakkam's meen saapadu mess, the coast caters to every palate.

For decades, beach visits have been a cherished tradition for Chennai residents, offering moments of connection and nostalgia. Jayashree, a 56-year-old woman, reminisces about visiting with her family, highlighting the snacks as an integral part of the experience. Her father's reluctance to buy beach food initially stemmed from hygiene concerns, but now, pattani sundal is a welcomed addition.

Younger visitors like Rajeeth Nisha and Kirijha from Karaikudi and Madurai, respectively, have embraced the beach culture, with fish fry becoming a staple of their outings. Nisha, a resident of Kodungaiyur, emphasizes the communal aspect of sharing a large fish or prawn plate with family. Chef Ganesh, at the Alli Muthu fish stall at the Marina, reveals the secret ingredient behind the distinctive fish fry flavor - a blend of masalas, including chicken masala, fish fry masala, and garam masala.

However, he acknowledges that the coastal essence extends beyond spices, incorporating salt, the salty air, the sound of waves, and the joyous atmosphere that makes beachside dining an unforgettable experience.