Mahabalipuram travel guide

Fresh seafood

The Andaman Islands' oceanic bounty—Red Snapper, Barracuda, Giant Trevally and Rock Lobster from the Andaman Sea, landed daily at Port Blair's Aberdeen Bazaar fish market; restaurants at Havelock Island char-grill fish on the beach within hours of catching

Idlis

South India's foundational steamed rice cake—fermented rice-urad dal batter poured into molds and steam-cooked until spongy; soft idlis require 16-24 hours of fermentation and an exact rice-to-urad ratio; the Murugan Idli Shop in Chennai serves them hot from the steamer in sets of 3

Filter coffee

South India's great ritual—100% arabica coffee beans slow-dripped into thick decoction, combined with hot milk in a brass tumbler and davara; poured from height to cool the temperature and create a froth; the MTR or Darshini chain version sets the standard

Prawn curry

Kerala's backwater prawn specialty—fresh Vembanad Lake prawns or tiger prawns simmered in a cooling coconut milk gravy with turmeric, green chili and curry leaves; the coconut base is thinner and less sweet than Thai curries; eaten with matta red rice

Crab dishes

Coastal India's crustacean pride—Goa's butter garlic crab, Mangalore's crab sukka, Alleppey's toddy-shop crab curry, Mumbai's Koliwada spiced crab; each coastal community's crab preparation reflects local spice traditions; freshness from the market that morning is the primary criterion